Sentences with phrase «just got the cook»

I just got the cook book and can't wait to try out so many of them!

They usually just get cooked up and served as the veggie portion of the meal.

I started implementing a lot of what I learned that day and just got the cook book she recommended.

These programs are just getting cooking.

Not exact matches

And so to me, it's just really important that people can get really passionate about what they do, whatever it is that they do, and that they actually developed a few passions, whether it's cooking, or biking, or reading.

The arguments for participating in such off - the - record briefings are fairly obvious, just as they were for technology titans like Amazon CEO Jeff Bezos and Apple CEO Tim Cook, who got roped into a tech summit with Trump at the Trump Tower last week.

I'm with Tristan and I get my home time — cooking, being with my love, and just more of a routine.»

There's just one last email you need to send before you can shut down your laptop and close your eyes, so when you get home you can focus on cooking dinner and helping the kids with their homework.

When my calendar reflects that I can't do a meeting on Wednesday and Friday mornings before 9 a.m. because I cook breakfast and drive a carpool, then it's amazing how meetings just don't get scheduled.

One way to think about Icahn is that he's a repeat player trying to maximize his effectiveness in all possible situations, not just whatever he's currently got cooking.

There's just too much to buy, too much to cook, and too much football to miss while trying to get it all done, I tell the little old lady sifting through spices.

Just another cooked up wedge issue the republicans are jumping on to get some bandwidth.

Do people that cook up this pious drivel get it from somewhere, or just pull it out of their, um, buttocks?

This... this was just a little thing that can be written off as an «isolated incident» until things really get cooking.

At first he perceived these professional connections as comforting handles with which to hold on to the familiar, but soon they began to get in the way of his new interests — gardening, traveling, writing, cooking and just spending leisurely time at home.

But nothing is more annoying than cooking something and then finding that you just can't get the food to look nice because of bad lighting.

The video was gorgeous and just makes you want to get cooking!

But as you mentioned in your resent post I can't really cook that healthy, fair trade and organic how I would prever it because it's just getting too expensive.

I eventually stopped because my parents got sick of cooking the same old things over and over again and I just couldn't find the time since I was in the process of exams when I first started.

Me and some friends are going to cook this for dinner tonight, the pictures look amazing and I hope we can get the same result:) We only have the basic basil and no I couldn't get my hands on any coconutoil, but I think it will be just fine!

You're making a real difference and it's fantastic that you're getting people to truly think about making healthier choices and just cooking for themselves!

We're just days away from opening and feverishly setting up the kitchen for our cooks and bakers (who I am training this week) and getting ready to welcome our service staff.

I'm just thinking if I used cooked and have it on low for 3 - 4 hours, the rice will get real mushy.

Whether you are seasoned chilihead or just getting started, this collection will work as a jumping off point for creative cooking with chili peppers.

I know when I'm out late - ish I just don't feel like cooking when I finally get home.

That way I don't have to chop the potatoes and onions, and they are already cooked, I just have to warm them up and get a little carmelization going on.

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

Just throw the ingredients for this Seitan Stew in your slow cooker before you leave for work in the morning, and dinner will be waiting for you when you get home!

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.

I've made long - cooking caramelized onions loads of times... and my irresistible homemade tomato paste gets all of its character from a lengthy turn on the stove, so I figured, like chocolate and peanut butter, the two just had to be great together: slow - simmering BFFs on a fall Sunday afternoon, all of their natural sugars mingling and melting and morphing into a spectacular coating that infuses the thick, rich tomato - oniony amazingness.

The smell of this cooking is just divine, the whole house gets infused with Christmas!

My mom and I have cooked pumpkin bread from this book since I was 5 years old and I am 27 now and we have made up to 300 small loafs in 3 × 5 pans and passed it out to our neighbors and Co-workers and my teachers and our family I just wish I could get her a new cook book from that decade

I think we have really similar cooking / eating styles and I've just gotten so much inspiration from her the last few months.

It would have been easy for me to get frustrated and give up on the dinner but I just decided to make the best of it and cook the meatballs and zucchini on the stove top instead.

we got so busy cooking more elaborate meals, cleaning and decorating the house that by now we just feel worn out.

My mum had just sent me a bag of rose petals (which I had in mind for a whole other dish that I haven't gotten around to making yet), and we had some baharat spice mix left over from the meatballs that S cooked a while back for our Middle Eastern Feast.

I just got a rice cooker this week and used it for this recipe.

Because of its high protein nutritional quality — quinoa is a complete protein, meaning it has all 10 essential amino acids — and high fiber content — just one cup of cooked quinoa contains 5 grams of satiating fiber — having it for breakfast will help to arm your body with the tools it needs to get through the day.

Instead I just used some premade stuff that I got at the grocery store that I always keep around for Asian cooking or any time I want to add some heat.

I need to work with it, as I would have preferred them to be softer... but, I played this same recipe off on a stack of fresh Asparagus the next day... and they got soft and tender when cooked longer... so, they just need a little time on lower heat... then a last minute sear for the browning... YUM

I just got a second slow cooker so I could make even more slow cooker meals — yum!

i've put it in the pressure cooker because i wasn't able to get cooked chickpeas, just dried.

I have tried a couple of times to add in raisins, which would be so yummy, but it just does not seem to bake correctly (the middle does not cook before the top would get overdone).

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!

I prep tons of raw and vegan dishes so when I turn to the slow cooker for some meals, you can imagine how my life just gets way more simplified while still remaining tasty and healthy.

Don't get me wrong, we do love them, is just that I like to cook on the heavy side just once in a while.

I just got a new Hamilton Beach (sponsor) slow cooker, so I'll be trying out lots of recipes in it soon!

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.

I'm not really into deep frying often, so I just put enough oil on the bottom of a nonstick pan to get the chicken cooked and crisp, without overloading it with fat and grease.

I've done them again this way, and what I'd say is to just be aware of cooking time and don't walk away from the stove at the crucial moment — or you may get sloppy greens...