Sentences with phrase «good cooks then»

I guess that I should clarify — IF our parents, grandparents, etc. were good cooks then our comfort food is the food of our childhood.

I have made this apart of my limeted cooking repertroir, I have yet to mess it up unliuke anything else good I cook then try to repeat but often fail.

I expect a few converts to your good cooking then.

Not exact matches

They then cooked all the pork to well done (another travesty, but that's for a different story).

I roast chicken backs and parts or use leftover chicken or turkey bones then use a electric instapot style pressure cooker set on chicken / high temp for an hour then let it naturally depressurize let cool then refrigerate overnight take the grease layer off following day as it will congel on top its easy to remove then warm it back up to liquify and put it into ice cube trays mix 17 ice cubes (1 cup) too 1 or 2 cups water depending on strength you want the best stock on earth

Brigitte was then, as she is now, a sophisticated conversationalist as well as a superb cook; Richard came over for supper at least once a week.

They didn't blend well, so I cooked them on the hob in some simmering water for about 10 minutes until they softened, drained them, and then blended.

Using raw beetroot is best for the risotto, I know large Tesco stores sell raw beetroot but if you're still not having any luck then cooked beetroot should work well too.

Combine all ingredients in a large glass or ceramic bowl, mixing well, then pour the mixture into a large glass or ceramic pot and cook it over low heat until the mixture thickens.

Yes it's best to cook them first, let them cool and then roast.

I can usually get some good deals on fruits and vegetables and then bring them home and either freeze them or cook up batches of things to go in the freezer.

I hVe some parts in each slice that are great and then a few bits that look grey and perhaps not cooked well.

If you only ever really cook for one or two then the 3200 model is # 160 and so definitely a good option!

(Then again, also in the U.S., «barbecue» means both, indirect cooking «low and slow», as well as the social gathering around the grill, no matter whether indirect or direct heat.)

I soak my grains, nuts, and seeds overnight in acidulated water, give them a good rinse the next morning, then cook them with apples, cinnamon, cardamom, and vanilla.

I recall a Cook's Illustrated equipment test on Tagines from a while back (I've forgotten which issue) and the gist of their recommendation was that a good quality heavy weight Dutch Oven worked as well as or better then the Le Crueset or other terra cotta tagines they tried out.

Since then I have discovered other kind of grains as well, so millet doesn't make an appearance on our menu that often, but still I do cook it from time to time and we just love it.

Would it be best to cook it first then freeze and reheat?

GAPS intro eliminates grains, starches, and sugars, and involves six stages, beginning with soups made with slow - cooked meats and veggies, as well as fermented veggies and dairy, then working up to eventually adding in fresh vegetables and fruits.

then cook shallots, stirring occasionally, until browned well, about 8 minutes.

Taco Enchiladas with Cheese Sauce Print Prep time 30 mins Cook time 25 mins Total time 55 mins Taco filling rolled in tortillas then smothered in a mildly spiced cheddar cheese sauce and baked until bubbly hot making for some of the best comfort food on the face of the earth!

The best way for testing the garlic is roasted and cooked is to check at 10 minutes first, then continue at 5 minute intervals, until you know how long your appliance takes for cooking.

And, Julia Child for finding her passion later in life — she didn't even enter culinary school until age 36 and then later wrote the iconic Mastering the Art of French Cooking which ended up as a syndicated television show she hosted well into her later years.

Please Ina, like I'm going to cook with the good stuff... then it's gone faster!

Used my practiced eye and hands, as well as my taste buds, to get solid to liquid measurements and aromatics (long time cook) right, then did as suggested, putting finished croquettes onto parchment lined cookie sheets in fridge, before frying.

If making the night before, is it best to cook them and then refrigerate?

Pasta with pesto often includes some green beans and thinly sliced potatoes, which are cooked along with the pasta in salted water and then mixed well with the pesto before serving.

I didn't make any changes to the recipe except I doubled the chicken broth amount (I always do) and I cooked the escarole in water ahead of time and then just added to the broth - this worked out really well.

It meant I could look up recipes and create my own version like I usually did with everything I cooked, rather than having to say a prayer to the gluten free gods that my baked good would work out, let alone trying to figure out the cost of all the GF flours on our then grad student budgets.

* The best way I have learned to cook my chicken is to liberally salt and pepper the chicken, then generally coat it with coconut oil.

I'll confess that to show off the pattern in the Good Cook mold, I built the bars pictured above upside down, in reverse order: chocolate first, then filling, then crumb layer — and it took some chilling and freezing steps to make it work — but I'll give you the straightforward 8 × 8 pan version.

I whisk the eggs prior to adding to the pan, and then also once they are in the pan — it's important to move the eggs around in the pan so that the uncooked liquid falls to the bottom and has a chance to cook, but it's important to whisk the eggs before they get to the pan as well to make sure that the texture is even, and you don't have places in your omelette that are just yolk or just egg white — so in short, I do both.

This time I used the food processor after cooking the asparagus and onion, then after adding the milk I ran the immersion blender through the soup for good measure.

But it gets better; these homemade chicken tenders can be frozen before cooking by placing them on a parchment - lined tray, feezing them, and then transferring them to a freezer - safe bag.

Cook for 5 minutes and then add the green paste and stir well.

I always have the best intentions of making the gorgeous recipes you post, then I lose my cooking ambition or I'm stuck working 12 hour days or I don't have the energy to go shopping and end up eating cold cereal.

Cover with wet, scrunched baking paper and then tin foil, place in preheated oven and cook for 2 1/2 - 3 hours, the longer the better; ideally, you should be able to eat the meat with a spoon.

I moved out on my own at a pretty young age, but I must say that cooking your recipes for friends and family since then has taught me nearly everything I know and given me some great memories along the way as well.

This is a very easy appetizer, but the filling would also work well stuffed into some portobella caps and then cooked on an outdoor grill as a main dish.

Cook until the bottom is golden brown and batter is set, then flip and cook the other side until it is golden and set as wCook until the bottom is golden brown and batter is set, then flip and cook the other side until it is golden and set as wcook the other side until it is golden and set as well.

When noodles are cooked, drain well, then briefly rinse under cold water.

Stir to mix well and then cover and cook on medium heat for a few minutes.

We actually have a friend who likes his tenderloin butterflied (cut in half) then cooked well done.

Crumble the cooked bacon into the batter, then preheat your waffle iron and either spray or brush it well with coconut oil or more bacon fat so it's well greased.

Then again, perhaps I may just smell the aroma of good cook»n and let my nose lead the way.

:D Predicting Oscar winners can be a tricky thing, but predicting if a dish will turn out good is a lot easier: as I cooked this beef stew, crisping the bacon first, then browning the beef, then sweating the vegetables — building layers of flavor, as Jamie Oliver would say — I knew it would taste amazing, and it did.

I can't even bring myself to cook with them then because they taste so good naked!

For all types, it is best to add the oats to cold water and then cook at a simmer.

Stir well, bring to the boil then turn down to simmer and cook for about 45 minutes, stirring every now and then until the lentils are cooked.

Hey Nancy I used a bag of Simply Potatoes, cooked them per directions on the package (even a little more) and then placed them in each well and cooked some more before adding the filling.