Sentences with phrase «just do the cooking for»

Now, if it could just do the cooking for us, too...

Not exact matches

Because he was so willing to take something that he was branded with, his face, and he liked to cook and he wanted to do some good and he just raised just millions of dollars and continues to raise millions of dollars for charities.

It's not that Apple didn't make mistakes under Jobs, but given that this is the company's first iOS release since his death, Cook should have known those vultures in the media were just waiting for him to slip up, allowing them to sit back and uncreatively mock him.

He just didn't see that what went into the pots could be as big a business, Preau says, adding that her recipes had been cooked for generations by both her mother's and father's families.

Whether you want to connect with friends and family or just don't feel like cooking, head to Chili's Grill & Bar for our sizzlin» service, laid - back atmosphere and a taste of our spiced - up Southwestern favorites like our famous Grilled Baby Back Ribs, our juicy Big Mouth Burgers ® or our tender marinated fajitas.

For people who have given each other access, there's no need to even pick up a device — just drop in on Mom while she's cooking dinner, and she doesn't even have to put the spatula down.

Lame, To go hungry and not feed your kids for the evening while hoping this guy does well in the debate is just you being lazy and not wanting to cook dinner or do the dishes.

Also so nice to have this site for ideas on healthy gf foods, restaurants and ideas where it's not just omitting half the menu / ingredients and really looking forward to having a cook book where I don't have to earmark the pages I can eat!

I don't soak mine but if you want to then that absolutely works, just make sure that you cook them at 30C for long enough that they're hard again!

The thing I never used to do though is bake them whole, I'm really not sure why as it seems like such a logical way of cooking them, but for some reason it just never happened until this week.

You don't have to cook them but if you do then just sauté them for a minute or two in a frying pan with a little olive oil

I just made it again in the pressure cooker with kale instead of spinach and only did it under pressure for 2 minutes with quick release, and it was wonderful!

Do you always defrost meals for example or just cook them from frozen?

I try and cook lots of meals which don't include super complicated ingredients, just fresh fruits and veg so I hope you can find more recipes that work for you!

Hi there, The things we need to do for a (good) freebie: — RRB - I am Rosa, live in London and the food I like the most is Catalan, in particular my mother's traditional style of cooking with lots of just picked up vegetables from the garden, all sorts of pulses, crusty bread with tomato and olive oil and could go on.

The beauty of shakshuka is that once you make it once, you can always make it again, differently, by switching eggplants for bell peppers (just don't cook them by themselves as long), zucchini, olives, or even adding nice and salty feta cheese.

When I do «classical» pizzas for my family, they cook in just 2 minutes (I set 840 °F on the top and 560 °F on the refractory brick baking surface).

Add shrimp, increase heat slightly, and cook shrimp for 3 minutes, or until just done to taste.

It took just about 10 minutes for the pita crust to be done and for the feta to melt just a bit (I kept the oven at 450 degrees F and cooked it on a pizza stone)... the finished product was really, really great... something I will surely make again.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Just made this tonight, and a couple things — I don't know how you managed to get squash and potato to cook as quickly as listed here without practically mincing them — I let it cook for about 45 minutes and it was perfect.

Super easy & simple no cook mango & black bean tacos that are perfect for when you are in a rush or just don't want to cook.

Add small pieces of seafood when risotto is almost done and cook for just a few minutes.

Bake at 350 degrees for 40 minutes (ovens vary greatly with cooking time, so just make sure the center doesn't feel too jiggly and it should be all set!).

However, I am a practical person and I don't have a slow cooker because it just uses too much electricity for cooking a dish (2 hour - 4 hour cooking?

You can make some at home with the recipe below, or keep a stash of the Veestro version in your freezer for those times you just don't feel like cooking.

Bake the pizza for another 5 minutes, or until the cheese is soft (since all of the vegetables are cooked, and the kale doesn't really need to be cooked, this is just to finish off the pizza crust and warm the vegetables thoroughly).

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

But you might have, just maybe, seen these posted already over at Rachel Cooks for her month long Pancake Party, and if you didn't see them there — you will wait no longer.

This pizza has major texture and flavor and is absolutely perfect for a (please, let it be) end - of - winter celebration of the type of cuddly cooking that just doesn't taste as good when it's above freezing outside.

Haddock is really cheap right now, so I like it instead of cod and I cook the potatoes separately... just didn't have room for both on one cookie sheet.

If you have an air - fryer, you can cook them at 170 for about 12 - 15 minutes, just don't pour any excess marinade into the basket

Who doesn't like recipes that use fewer ingredients?In our busy world sometimes less is more and when it comes to cooking / baking we're always drawn to recipes that are easy and the shorter the list of ingredients the better.Our Sunday Supper team is doing just that today and we've got for you tempting recipes using 5 ingredients or less!

So save this recipe for one of those times you just don't feel like cooking and you want something fast & easy but still really tasty!

Thanks for reporting back on your waffle recipe findings The Joy of Cooking recipe is standard in our house but now I just have to try Marion's recipe (gave Cook's Illustrated yeasted waffle a try but it was no match to JoC's) What do you think of adding vanilla to Marion's recipe — would it conflict with the yeasty flavor?

Ok, they were still delicious, just a little crunchier than I think they should have been, and you can see by picture how they cracked a bit.I think not cooking them quite as long would have eliminated some of the cracking.Next time I would refrigerate the dough prior to flattening them too, I don't know if it would help but it sounds like a good idea.All I can say is a little crunchy they were perfect for dipping in milk, and since I brought the cookies, you can bring the milk!Thanks so much for stopping by today, have a very cookielicious day!

They come in handy for those days where you don't have time to cook / cut / and prepare, and you just want something ready to go.

I also just put the mix directly on the baking tray, sprinkled with a tiny bit of rice flour and flattened into shape before cooking, rather that what Her Pigness describes doing which was too time consuming for me and I was in a hurry (as usual)!!

The whole meal cooks up quickly and is perfect for a busy activity night or night where you just don't feel like cooking much.

B - S chicken thighs cook very quickly, so I just don't think they would work well for this dish.

Just kidding, I actually do peel potatoes whenever I'm cooking for others, because I know some people don't like the idea of the peels.

What you need to do is make sure you cook it long enough on the pan 10 minutes boiling, that way it will harden, although if it is a sticky toffee you can actually reboil it just for 5 minutes and its sure to set

To do that, use just half of the stock in the stew and cook on low for 8 hours, or on high for 4 hours.

You do not need to cook it more at this point, unless you want to for a few minutes just to let the flavors combine more.

• Soak the brown rice for the same reasons - I can never seem to get the water ratio quite right after soaking my rice, so I just cover it with water to cook and them drain it once it's done, like pasta.

Using cooked rice is the traditional method for thickening the bisque, and we find it really does work best, and gives it just the right texture.

Whenever I don't feel like making a meal for my husband, I ask if he's fine just cooking himself eggs:) Sounds like we're on the same page!

The advantage of having that basket is that you can just lift it out of the Instant pot when the green beans are done cooking, and rinse the cooked green beans until cold running water directly in it (no need to drain the green beans and no need for a separate colander).

I pinky - swear that I am longing to order your bread book... I love baking and cooking but I just recently had to do the gluten - free switch while baking and cooking from scratch for my family of eight and it has been almost completely overwhelming to figure out what to make that I can eat too.

You don't need to cook it too long, just for about 5 or 6 minutes.