Sentences with phrase «food and cook very»

Not exact matches

Although casseroles and slow - cooked food are always a good choice, shrimp are very versatile and easy to prepare, making them ideal for a somewhat elegant dinner.

Well, as far as I am concerned, It is very difficult to choose the best world's food... I may indulge on Ayurvedic indian cooking, light and nourishing, Italian food so full of colors and subtile perfumes, thaï food... Ans as I am french and living in France, of course we have many temptations in our country!

In preparing and cooking their food, the Aztecs displayed their usual ingenuity, though many of their dishes were of a very simple character.

As a favor (and probably a good idea too for most people who visit your blog and willing to embark on the health cooking) i'd like to ask you if you possess / own all the blenders you sell on your website and if so... it would be very nice & useful for you to perhaps make a kind of review and give an honest advice on what they can and can not do and the kind of performance to expect... Not everyone can afford every piece of the ideal raw foodist equipment like the Magimix food processor and a Vitamix or Sage blender.

By Hubert Howe Bancroft, 1887 In preparing and cooking their food, the Aztecs displayed their usual ingenuity, though many of their dishes were of a very simple character.

Very zingy I love cooking but discovering raw food and your RAWmazing recipes is the most excited I've been about food in a long time.

The Supercharged Food website and blog are a perfect starting place, providing you with nutrient packed, easy recipes complimented by research that will educate you on the very ingredients you're cooking with.

She was very much a fast food girl in a season of taking care of herself - in part by learning to cook and eat cleaner, so it felt even more special.

Every week, I regularly make ethnic dishes and am very comfortable cooking Swedish, Thai, Korean, Greek, Indian, Japanese, Vietnamese and Chinese food.

She's got a very hearty approach to her cooking, which I like, and her books do feature a fair amount of vegetarian food.

Anyways, since we've found ourselves cooking a lot of their recipes, and since we tend to rely heavily on our food storage, it's been very natural for us to substitute typical food storage items all over the place in their recipes.

Beautifully photographed by Evan Sung, The Portlandia Cookbook -LCB- Cook Like a Local -RCB- is an entertaining blend of humor and recipes, inspired by both the marginally hyperbolic pop TV show and Portland's very real world - class food culture.

I loved the recipe of making the sandwich as i am very foodie and love to try different flavors of food... I will surely try out the recipe this weekend... thank u so much for posting the wonderful recipe and giving us the chance to cook it as well... Keeping posting with lot more of such yummy items...

The husband is very Italian but knows nothing about cooking but does love all Italian food, His Mother was a brutal Italian cook but raised seven children with her Italian cooking, my mother was an excellent cook okay i am parcel Thank you so much for the lovely recipes, hugs and blessing to you and i think you are a DOLL.

What I think makes a great food photo is color and texture, I cook with a lot of fruits and vegetables so I really try to make them the focus of my photos, fruits and veggies are very photogenic and make pretty pictures in my opinion.

From 5 - star restaurants in Hong Kong, to street vendors in Saudi Arabia, and even in bedouin tents in the desert surrounding the Pyramids at Giza in Egypt, Chef G has experienced many very unique foods and spices that helped him to develop a style of cooking that is sophisticated and refined, appetizing and appealing, yet not intimidating to even the choosiest eaters.

The very nature of this type of food supply means rice, beans, canned meats, and other food items that require cooking.

«Our kitchens are very clean and very professional, and we wanted our guests to be able to smell and see the food as its being cooked,» she adds.

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.

Add your cooked chicken breasts into a food processor and pulse a few times until chicken becomes very fine.

«They helped produce the food for the whole school, were fantastic to work with and very open to test new fusion tastes, ideas and cooking styles.

I've been drawn to food and cooking from a very young age.

Add cooked sweet potatoes to a high - speed blender or food processor and blend on high until very creamy.

For all cooking lovers and food enthusiastics, sharing and conviviality are very important.

I came across this recipe tonight as I was trying to find something to cook with chicken breasts, and it was a very delicious meals that my girls are now taking some leftovers for lunch to school tomorrow:) thank you and I have subscribed to your newsletter to keep updated with more yummy food

The whole book is very beautiful and the food isn't difficult to cook and prepare in the real life!

I love spending time cooking delicious food, and desserts for my two children and my husband, who I love very, very much..

I've realised that having the right mental aperture is exceedingly important to adopt a growth mindset; and I am constantly amazed at how much I'm learning every single day, whether it be in my writing, or food photography or the very humble act of cooking.

MamaCassi, your family is very lucky to have you taking care of them and cooking up all of this healthy food!

This quick and easy and very healthy rainbow vegetable wrap was made by the mini chefs during our second cooking session in the run up to Food Revolution Day.

Luckily I don't have any food allergies, but I was a very picky child and an only vegetarian in my family, so I can imagine how difficult it can be to cook for a family with so many different food preferences.

She loves quoting RuPaul's Drag Race, cooking with her toddler, and (very) occasionally sharing recipes on her food blog VeggieTot.

I'd buy fresh when I could afford it, or when it was in season, but frozen food formed the backbone of the very first foods I cooked for myself and my friends.

Also, consider that you are in very good company: I understand Sarma eats some cooked food, so does Kristin of Kristen's Raw, and I'm sure there are quite a few others.

This product comes with a dual layer rack and a 1.8 lb cooking basket, that maximize the cooking surface area to accommodate a large amount of food for a large amount of friends (or one very large friend even).

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

I'm feeling very «meh» about food and cooking.

Pear cheesecake with gingersnap crust from Roxana's Home Baking Strawberry Chocolate Ganache Cheesecake Bars from A Kitchen Addiction No - Bake Peanut Butter Cheesecake from Crunchy Creamy Sweet Frozen Peanut Butter Cheesecake with Nutter Butter Crust from Crazy for Crust Caramel Overload Cheesecake Bars from Crumbs and Chaos Blackberry Goat Cheese Cheesecake from Baking a Moment Healthier Peanut Butter Cheesecake Brownie Bars from Texanerin Baking White Chocolate Raspberry Swirl Cheesecake from Will Cook For Smiles Coconut Cheesecake with Macadamia Crust from All Day I Dream About Food Lemon Cheesecake from Shugary Sweets No Bake Peanut Butter Cheesecake from Dinners, Dishes, and Desserts Oreo Cheesecake (vegan) from Namely Marly Blueberry Ricotta Cream Cheesecake from Hungry Couple Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping from Boulder Locavore S'mores Cheesecake from The Gunny Sack Raspberry Cheesecake with Oreo Crust from Hip Foodie Mom Black Raspberry Cheesecake Milkshake from Blahnik Baker No Bake Oatmeal Chocolate Chip Cookie Dough Cheesecake from White Lights on Wednesday Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen Chocolate Nutella Cheesecake Cake from got ta get baked White Chocolate Frangelico Cheesecake from That Skinny Chick Can Bake Cherry and Pistachio No Bake Cheesecake with Animal Cracker Crust from Cravings of a Lunatic Triple Brigadeiro Cheesecake Tart from From Brazil To You White Chocolate Cheesecake with Macadamia Nuts and Caramel from Taste and Tell Snickers Cheesecake from Life, Love and Sugar Cherry Cheesecake Brownies from Inside BruCrew Life Lilikoi Cheesecake with Macadamia Nut Shortbread Crust from Dieter's Downfall Strawberry Cheesecake Pots from Barbara Bakes Mom's Cheesecake from Magnolia Days Very Berry Cheesecake with Chocolate Oreo Crust from JavaCupcake Vanilla Bean Cheesecake from Wine & Glue New York Style Cheesecake from URBAN BAKES Rainbow Cheesecake from In Katrina's Kitchen Chocolate Cheesecake w / Whisky Toffee Shards from girlichef No Bake Coconut Lime Cheesecake Bars from Beyond Frosting Lemon Blueberry Cheesecake Bars from Cooking In Stilettos Ricotta Cheesecake from French Press Peanut Butter Cheesecake with Nutella Ganache Topping from The Redhead Baker Chocolate - Covered Strawberry Cheesecake from Savvy Eats Caramel Macchiato Cheesecake from Wishes and Dishes Key Lime Pie Cheesecake from Love and Confections Apricot - Swirl Cheesecake from Take A Bite Out of Boca Hawaiian Mini Cheesecakes from Pint Sized Baker Butter Pecan Caramel No - Bake Mini Cheesecakes from Simply Southern Baking Pumpkin Cheesecake from Lady Behind The Curtain Mini cheesecakes with a toasted coconut crust (gluten free) from Quarter Life (Crisis) Cuisine No Bake Blackberry Cheesecake from You Made That?

One reason is that stir - frys cook quickly so that food retains its color, flavor, and nutrients and, if done properly, uses very little oil so they're great for people who are watching their fat intake.

Now I've cooked — and eaten — some very strange foods in my years as a chef but my familiarity with specialty meats was limited.

In a closed smoker without much airflow the chunks could very well oversmoke the food and they won't cook very consistently.

«We are changing the way people think about and eat fast food, and that means cooking with the very best ingredients — ingredients that are free of additives — but still serving food that is affordable, convenient, and most importantly delicious,» said Ells.

first time i come here ~ so many beautiful foods in this blog ~ i like cooking and baking very much ~ hope to get more interesting here

I find it very difficult understanding exclusive food choices especially more extreme then veganism for instance (since 99.9 % of ALL humans cook from the very discovery of fire in the prehistory; I don't think there is any tribe left out there that doesn't use fire) I have a feeling you are ready for compromise though (Cooked potatoes, hot vegetable broth etc.) so that sounds reasonable and good for your child who will not be marginalized and left out of society.

Region: Andhra Pradesh, Karnataka How It's Cooked: Boiled The Dish: This is a popular street food, made by coating a hard - boiled egg in a rice and gram flower batter that's been spiced with red chile powder and asafetida (the Indian umami bomb, a dried root with a very particular onion and garlic-esque essence), then deep frying it.

Food processors are also excellent for grating cheese; those bags of «shredded» mozzarella or cheddar bear very little resemblance to actual cheese, and if you / are / going to cook pasta, may I recommend a freshly grated romano or parmesan instead of salty but otherwise bland Kraft - in - the - green - shaker - can?

It only require two essential kitchen tools: a mandoline and a food processor, both of which are very handy in plant - based cooking, as it allows one to turn whole vegetables and fruits into different textures and creative dishes!

Pear cheesecake with gingersnap crust from Roxana's Home Baking Strawberry Chocolate Ganache Cheesecake Bars from A Kitchen Addiction No - Bake Peanut Butter Cheesecake from Crunchy Creamy Sweet Frozen Peanut Butter Cheesecake with Nutter Butter Crust from Crazy for Crust Caramel Overload Cheesecake Bars from Crumbs and Chaos Blackberry Goat Cheese Cheesecake from Baking a Moment Healthier Peanut Butter Cheesecake Brownie Bars from Texanerin Baking White Chocolate Raspberry Swirl Cheesecake from Will Cook For Smiles Coconut Cheesecake with Macadamia Crust from All Day I Dream About Food Lemon Cheesecake from Shugary Sweets No Bake Peanut Butter Cheesecake from Dinners, Dishes, and Desserts Oreo Cheesecake (vegan) from Namely Marly Blueberry Ricotta Cream Cheesecake from Hungry Couple Lemon Ginger Panna Cotta Cheesecake with Blueberry Sauce from Girl Versus Dough Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping from Boulder Locavore S'mores Cheesecake from The Gunny Sack Raspberry Cheesecake with Oreo Crust from Hip Foodie Mom Black Raspberry Cheesecake Milkshake from Blahnik Baker No Bake Oatmeal Chocolate Chip Cookie Dough Cheesecake from White Lights on Wednesday Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen Chocolate Nutella Cheesecake Cake from got ta get baked White Chocolate Frangelico Cheesecake from That Skinny Chick Can Bake Cherry and Pistachio No Bake Cheesecake with Animal Cracker Crust from Cravings of a Lunatic Triple Brigadeiro Cheesecake Tart from From Brazil To You White Chocolate Cheesecake with Macadamia Nuts and Caramel from Taste and Tell Snickers Cheesecake from Life, Love and Sugar Cherry Cheesecake Brownies from Inside BruCrew Life Lilikoi Cheesecake with Macadamia Nut Shortbread Crust from Dieter's Downfall Strawberry Cheesecake Pots from Barbara Bakes Mom's Cheesecake from Magnolia Days Very Berry Cheesecake with Chocolate Oreo Crust from JavaCupcake Vanilla Bean Cheesecake from Wine & Glue New York Style Cheesecake from URBAN BAKES Rainbow Cheesecake from In Katrina's Kitchen Chocolate Cheesecake w / Whisky Toffee Shards from girlichef No Bake Coconut Lime Cheesecake Bars from Beyond Frosting Lemon Blueberry Cheesecake Bars from Cooking In Stilettos Ricotta Cheesecake from French Press Peanut Butter Cheesecake with Nutella Ganache Topping from The Redhead Baker Chocolate - Covered Strawberry Cheesecake from Savvy Eats Caramel Macchiato Cheesecake from Wishes and Dishes Key Lime Pie Cheesecake from Love and Confections Apricot - Swirl Cheesecake from Take A Bite Out of Boca Hawaiian Mini Cheesecakes from Pint Sized Baker Butter Pecan Caramel No - Bake Mini Cheesecakes from Simply Southern Baking Pumpkin Cheesecake from Lady Behind The Curtain Mini cheesecakes with a toasted coconut crust (gluten free) from Quarter Life (Crisis) Cuisine No Bake Blackberry Cheesecake from You Made That?

If you're familiar with cooking, you already know that producing sauces (or guacamole) by grinding them with a mortar and pestle produces a very different end result than if you were to speed up the process with a food processor.

Seeing it all over the food blogs in the spring and early summer, I was very curious to cook with it.