Sentences with phrase «get to cook very»

Second, I ground up the brown sugar in a mortar and pestle to get it as fine as possible as pancakes don't get to cook very long and I didn't want any undissolved sugar in there.

Not exact matches

Not to be outdone, my current pastor (who is white, by the way, but pastors a very diverse congregation) recently did a cooking demo onstage and had a few of the thousand people in the sanctuary come up to get their piece of the hero sandwich he'd constructed.

It's very inconvenient for Christians to have it pointed out to them their messiah did NOT GET THE JOB DONE, and after the Bar Kochba revolt and Jerusalem was completely destroyed, they had to cook up a new paradigm, to keep the failed cult going.

Street Q should be answered street answer.No compromise with the truth.Mr.BG got a chance to preach the Gospel infront of Piers Morgan shaw, but he cooked the truth about Mormonism.It is very sad.I respect the man of God but it remains in my mind that how he ashamed of the truth about Mormonism?

Hi Ella, I'm very busy during the weekdays so I have to get most of my cooking done for the week in the weekend.

Is it possible to grind cooked or uncooked quinoa to flour as it's very hard to get hold on quinoa flour where i live?

I got a slow cooker for Christmas and am very keen to get into using dried beans & grains — in fact this recipe looks like it would translate perfectly for the slow cooker.

Looking forward to trying more of your recipes, they are very inspiring and I'm getting more excited about cooking and eat healthier X

For the Ponca City, Okla. - based company, this includes hosting cooking classes and making a series of instructional videos focusing on how its customers can use its products to get the very best taste with its equipment.

I «am looking for a recipe that is organic on making home made cinnamon rolls that someone may have in their grandmas old books that will take 2 days to make, they can be organic or not, I can change that all the ingredients to organic myself I say 2 days cause it takes that long for the raising n stuff I had 1, n when I moved it got lost or through away, these where very hugh, n took up to 2 cookie sheet pans or 2 9x13 pans n all I remember is it was a very very long recipe n it calls for white flour n wheat flour n with all the prepairing n getting it ready n raising n the finely cooking took 2 days like i said can anybody out their help me with this.

its a very good starter cookbook if you want to get into Greek cooking

I find your reader feedback and your responses very helpful in my cooking, but I'm too impatient to wade through the praise to get to the useful stuff («I think it looks delicious, too!

I still love to cook and bake, but I've already had one knee replacement (at 45 yrs old) and need another from all the standing, so I don't get to bake very often.

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

You're just trying to get the orzo to drink up those flavors directly a little — it's not a big deal if you skip it (but you'll want to add that cooking time elsewhere); Ottolenghi is very into building flavor in layers wherever possible, I'd say more so than quick weekday recipes that might gloss over these steps.

You need to try to get as many of these amino acids from raw or very lightly cooked foods as you can in order to ensure an adequate supply.

Turn the oven to broil and cook for a minute or two (watching very carefully) so the top crust gets golden brown.

Hearty Slow Cooker Jambalaya — There are plenty of recipes that include shrimp in them, but jambalaya insures that you're going to get a very diverse mix of ingredients, with plenty of flavor to spare.

How does it feel to reference your very own cookbook as the source for this amazing recipe!?! Cant wait to get cooking!

But once you get the hang of cooking on your grill over indirect heat — there really is nothing to it — it's very liberating to realize you can use your backyard barbecue much like your indoor oven.

The fillets will cook from the bottom up so that the flesh stays moist while the skin gets so crisp that it crackles; if the skin becomes crisp before the top of the fish finishes cooking (it should look just opaque), flip it over and cook very briefly to finish.

The only way for me to get it the way I like is to cook things separately, in a cast iron pan, at a very high heat, and very quickly.

My crock pot gets very hot, so it works out fine for us to cook them this way.

I adore using fresh herbs in my cooking but very rarely manage to use them all up before they start to get rather sad looking.

Hi Sam — Chickpeas and tahini both vary in their stiffness, so I advise in the recipe to «drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.»

I had the same problem as Tonya and one other commenter above - I cook quinoa on my own with basic pre very frequently, and usually have no problem getting it to be perfectly fluffy.

We had a chat with San Elk's very own Loredana to get to know all about her brand inspiration and passion for making meals taste delicious again, minus the FODMAPs commonly found in many commercially - available cooking stocks.

I always mean to cook my own beans, and was going to get a slow cooker for that very purpose, but forgot to do so.

With how insanely busy I've been with work, I'm trying to find a little bit more balance and get back to stress - free cooking, while still making sure to thoroughly test and vet each recipe that ultimately appears here — the consequence of that being that I'm very very slow - moving with recipe development at the moment.

Jasmine rice is a lot trickier to cook though, because the rice will get mushy very quickly if you don't keep an eye on it.

When the oil is very hot, add half of the beef (so it is not overcrowded) to the wok and cook for 1 or 2 minutes on each side, you want the meat to get pretty brown but it doesn't have to cook all the way through.

That kind of feeling is what made me want so badly to cook or bake something from «Feast» — despite having bought the book in 2007 I don't use it very often, but I get something delicious every time I do; These bars are no exception.

She doesn't get around very good, but she still loves to cook.

Chris of Cooking Around the World got things off to a flying start by tempting me with these very gooey blackcurrant caramel brownies made with blackcurrant jam.

For most cooking purposes you can't tell the difference in texture or taste, and for the home cook it is very difficult to know which one you are getting from the store, as the label doesn't distinguish which one in most cases.

The key to getting them crispy is making sure they are very thin and cook long enough.

Unclear from the instructions here, does he pasta get cooked fully before baking or should you leave it on the very al dente side to finish cooking as it bakes?

BiBimBap literally translates to «mixed rice» and you'll love the crunch you get from cooking it in a very hot skillet or cast iron pan if you have one.

To get it very creamy, make sure to allow the carrots to cook very well before putting in blendeTo get it very creamy, make sure to allow the carrots to cook very well before putting in blendeto allow the carrots to cook very well before putting in blendeto cook very well before putting in blender.

So after a quite (ish) day I decided to get my cooking hat on in the evening and whip up my very own pizza from scratch!

If you weren't already sure, I love to cook and I get bored very easily with deli sandwiches and frozen meals I can pop in the office microwave.

Stir continuously till the mixture darkens again, gets very thick and smooth, and the cornstarch is cooked, about 6 to 7 minutes.

I used a square pan and in retrospect I probably should have used a 13 x 9 because it took almost 2 hours to cook and the edges got very dark.

When ready to serve, add 3/4 cup water and microwave for 2 minutes (use potholders to remove as the jar gets very hot) or cook on stovetop for 2 - 3 minutes.

It does not take as long to cook as what pasta does, so adding the gnocchi to the water and then starting the washing up is not a great idea, and you wont get very far.

So I have to be creative when making them, because if I was only to eat them cooked in one way, I would get bored very easily.

Cook the pasta according to the directions on the box until very al dente (chewy) The noodle will cook more in the oven and you don't want them to get too lCook the pasta according to the directions on the box until very al dente (chewy) The noodle will cook more in the oven and you don't want them to get too lcook more in the oven and you don't want them to get too limp.

Always looking to get the most bang for my buck when it comes to nutrients (and also being very impatient for breakfast in the morning) I have for you here a porridge that isn't cooked, but warmed, preserving the enzymes in the soaked grains.

I bought some Corona beans at Williams - Sonoma, but they seem to take forever to cook — even after I soak them overnight, they never get very creamy.

I've just gone paleo, like, two weeks ago (after a brief transitional period of trying low carb and getting sick of recipes using artificial sweeteners and crap wherever I looked), and am still very much in the reading - up - phase, and more or less re-learning to cook without trying to focus on «substituting», but more on using what I've got and what I know will be good for me.