Sentences with phrase «keep cooking when»

Of course, if you're beyond the scrounging stage and need more sustenance than Twinkies and Doritos to keep your mind sharp and your stomach from growling, we've got a few more books to keep you cooking when you head off to college.

Remember that steaks keep cooking when you pull them off the grill!

Not exact matches

The burgers will be cooked when they are ordered, instead of in advance and kept warm — the current procedure intended to speed up service.

As a housewife, I didn't have a lot to do when I wasn't keeping the house up, cooking for my family or taking care of the kids.

When we reach the postapostolic age, we find, happily, the emergence of the monoepiscopal conception of the ministry, according to which somebody around the place has to keep his eye on whatever is cooking.

Make sure you keep the lid on when you're simmering, and try cooking for slightly longer too as the quantity is more!

Do you think it will keep well in the fridge (I'm thinking about making a big batch for when I don't have time to cook)?

Keeping the tomatoes on the vine (it gives a nice effect when cooked), wash them and place into the same skillet pan — drizzle them with a little olive oil, salt and pepper.

I have a one year old little girl and I struggle to cook with her around, but I keep persevering — and can't wait for the day when we can cook together.

Everyone in our family likes it and it's a very quick and hassle - free recipe to cook when you also have to keep an eye on two kids running laps around the apartment (or one of them is running and the other one is toddling and wobbling after her).

When you store the leftovers — and you should definitely have some, because the whole point of cooking beans is to make a huge batch at once — keep them covered with some of the remaining liquid so they stay moist.

When cooking the sauce with 2 cups milk, do you have to cook and keep stirring until it thickens?

Keep in mind that the eggs will continue to cook as long as they are in the skillet, so you may want to take them out when they are slightly underdone.

This was so filling, and very easy to make... quick and I keep everything in the ingredients in the house all the time... so good for a quick meal when I am in a pinch and do nt know what to cook...

I personally always try to make recipe simpler, so try the same dish in many ways and try to improve the process, so that next time when I will cook that dish, it will take less time, keeping the same authentic taste.

For those of you that are not fans of chicken skin — no worries — it helps keep this chicken super-moist while cooking, and easily comes off when you are ready to eat it... so don't let the skin on this Paleo roasted chicken recipe scare you.

Since the peas are frozen and the pancetta and jarred roasted red peppers both keep for quite a while in the refrigerator, this is a great recipe to file away for those days when you feel like you have nothing in the house to cook.

I typically cook mine from scratch but when you're in a hurry and want to keep dishes at a minimum, canned lentils are perfectly fine.

It will cook, beep and keep warm when it's done.

It's easier to shape and cook the patties when they are cold, so if you'd like you can keep the mixture in the fridge until cold then form patties (I recommend doing it this way!).

Hi, I am in the middle of making this dish and I was wondering if I can cook it longer, I didn't realize how early it was when I started it but would it be okay after cooking it on low for 4 hours if I change the setting to warm and keep it in for a few extra hours or do you think it will be overcooked?

I always have a random assortment of stuff in my cabinets that I keep in these glass jars, which helps me see when I'm running low on stuff, and it also makes cooking easier when you don't have to fumble with annoying packaging.

Dana, These look delicious and a perfect idea for lunch in the summer when you want to keep cooking to the minimum.

When the chickpeas are soft, drain not forgetting to keep some of the cooking water (about 1 cup of it) and leave to cool.

I can't wait until Christmas, when I have an excuse to give a now - preordered copy of this to every cook I know (and hopefully keep a copy for myself, too)!

When you take the chicken out of the pan (to shred in step 3) do you turn off the flame at that point or keep the other ingredients cooking?

That being said, I have kept a covered bowl of cooked pasta tossed lightly with oil in a roomy bowl on the counter for 2 days before (notably, during Hurricane Sandy, when I had no power for days on end).

While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat

It cooks so evenly when it is spatchcocked and the bacon blanket keeps it so moist + smells heavenly.

Stir several times while cooking to keep dumplings separated, but be careful not to break the dumplings when you stir.

Lasagne is the easiest and best at being kept in the freezer when cooking in bulk.

So this weekend, when I was craving something special but still wanting to keep things at least relatively healthy, I decided to dial my average oatmeal breakfast up a notch with slow - cooked steel cut oats, a lightly sweet touch of honey, and a sprinkle of chia seeds.

There are a couple of things to keep in mind when altering this recipe and it's cooking time.

That's not much for directions; let me look in the cooking journal and see if I kept amounts listed when I cooked it.

In a heavy bottomed pan, boil about 2 liters of water with some salt, and when it starts boiling put in the pasta and once it is cooked, strain and keep aside.

You know that feeling when everything is changing so quickly that you can't keep track of cold cups of tea or your postal code and finding the time to cook a solitary Sunday morning breakfast feels like absolute bliss?

Kale Chips 2 cups of roughy chopped kale leaves, keep in mind they shrink when baking, so the larger the better 2 Tablespoons of olive oil Generous amount of nutritional yeast 1 Tablespoons of garlic powder 1 Tablespoon of onion powder Cooking Spray

I deemed this dish a «stir - fry», but when cooking the vegetables, the heat should be kept at a low to medium level to preserve nutrients.

It was also dished up on a night when we were eating at different times, so I prepped the soup portion of the meal early in the day, cooked the pasta separately and tossed it with olive oil to prevent sticking, and then kept it at room temperature until it was time to eat.

These chips are super easy to make, but keep your eye on them when they're cooking.

I know it becomes tempting to keep cooking these — they don't seem to be done after 10 minutes — but they will continue to cook for awhile after you take them out of the oven, and when cool, will be chewy in the middle.

Always keep an oven mitt and a lid nearby when you are cooking.

Ingredients: 2 cups of roughy chopped kale leaves, keep in mind they shrink when baking, so the larger the better 2 Tablespoons of olive oil Generous amount of nutritional yeast Good sprinkle of salt Pinch of cayenne Pinch of onion powder Cooking Spray

Some foods that I recommend when trying to heal and seal in order to supercharge the gut and keep the garden growing are bone and veg broths, probiotic - rich food if your histamine levels are ok and slowly - cooked vegetables and stews.

The recipe is designed for farro, so when I cooked it with barley and had to keep it on the stove longer, a fair amount of the broth reduced.

Did you keep cooking it past when it looked curdled, i.e. to reach the darker color (since you mentioned that it just happened at the maple syrup stage)?

She kept a teakettle of hot water handy to add to the pot of beans when the water level went too low during the long cooking.

Put them on a plate when they are lightly brown on both sides and keep them warm in the oven while you cook the rest, or serve immediately.

When the sausage was browned and cooked through, I removed the sausage with a slotted spoon and kept in a bowl.

When the shrimp are almost cooked, add the sauce into the wok, keep stirring until the sauce thickens.