Sentences with phrase «know if i cook»

Do u know if u cook them are they okay to eat the next day, like to reheat for work next day or can u freeze them or the mixture??

Hard to know if cooking the onions would make much of a difference.

Let me know if the cooked veggies help?

Not exact matches

If you're looking to upgrade to a new set or know somebody who loves to cook but maybe hasn't graduated to buying themselves $ 200 knives, Misen is a great gift for the holidays.

«Steve, of everyone I've known in life, could be the most avid proponent of some position and within minutes or days if new information came up you would think he'd never, ever thought that before -LSB-...] He was a pro at this,» says Cook.

Because if you didn't already know, you can get a pretty grim case of food poisoning from eating reheated rice; it's not the reheating that causes the problem, but instead the way the rice has been stored after being cooked the first time.

If you want people to stop eating pork and shellfish because you don't know how to properly cook it without causing disease and death to your people, make eating it a sin punishable by death.

Even a recently warmed - over Word is still a leftover; and no matter if it were once cooked with gas or even radiant heat, it is still unfit for human consumption if the covers are closed around it now.

Even if the Abrahamic God were real, how do we would know that he didn't cook the books so to speak.

I don't know if it was the sweet peas, Annie's corn pone cakes and country cooking, or what, but mama started getting better.

I don't think Jesus would support this administration... And since you want to know about Jesus... The Bible says if you don't work you don't eat... So I'm SICK of working my butt off and seeing all these people sit around cooking out and not working and wearing real nice clothes, nothing but the best... That is nuts... Nancy Pelosi get out on the streets go from neighborhood to neighborhood... Try Memphis, or New Orleans... You don't have a clue of what goes on... Your Blind...

Jesus sure swims good and roofs and gardens and cooks and oh wait wrong guy but yeah your boy Christ would have been a wierdo if in his manhood which he was man first wouldn't have enjoyed himself a lady even in the book you profice is the word of god he didn't know of his «godly» or as I like to say adulterous origin till late in life thirties wasn't it why wouldn't he want to try to be mortal man and live that life Christians are so silly and blind thanks for the laughs

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.

As I'm always cooking and recipe testing it's impossible for me to stick to a meal plan, however, if you know your routine then this can be a great way to reduce your food bill as you won't buy new ingredients every day.

please if you have time to reply could you let me know what it is that you cook?

I know eating healthy isn't just about what you put on your plate but also how you cook your food so I was wondering if you knew anything about this??

Hi Ella, just had another go at making these with the correct amount of bicarb and smaller chocolate chips and they came out perfectly this time (still didn't take as long as 20 minutes to cook but maybe my oven runs a little on the hot side if you know what I mean).

By Sir Edward Tylor Editor's Note: Here is a solid — if short — attempt to summarize what was known about outdoor cooking around the world in 1878.

Hey, I don't know if this will help but I put my bread into a terracotta bread tin, as this helps the bread to cook evenly all the way through... it might be worth a try?

If that isn't barbecue in its purest form, than I just don't know what barbecue is but meat cooked over...

I was just wondering if you knew how healthy it is to cook with regularly?

I don't know if I have a signature smell to let people know I'm cooking, it's probably more of the sound of me taking things out, singing, or listening to a podcast.

I don't know if you taught your mom how to cook or if she taught you, but both of you are awesome cooks!

You know, I always wonder at the use of preserved foods in a dish and think that the cook might have used fresh if it had been available.

I know how much I should cook for two, but honestly if I'm in the kitchen anyways, I might as well make enough for two or three meals, right?

I read them, cook from them and let you know if they are worth your purchase or not.

If you want to start cooking more salmon but don't know where to start, give this nutrient - packed salmon bowl a shot.

The egg was what we called «over hard,» meaning the yolk was fully cooked (solid); I don't know if «over hard» is a term anyone other than grandma and mom ever used.

If you've ever made traditional fudge, you know how finicky it can be — cooking the syrup - y mixture until it reaches a gentle boil, using a candy thermometer for the proper caramelization, stirring vigorously until the fudge mixture starts to lose its sheen... none of this is required with this raw fudge.

I know this post has been long winded, but what I'm trying to say is that even if you don't fancy yourself a good cook or recipe creator, it doesn't mean you can't think out of the box and give your food personal touches.

I don't know if that's because I'm always starving when I make breakfast, therefore it seems like it takes forever to prepare, or if it's because you have to stand at the stove babysitting the food while you cook it (which is why I use my slow cooker so much) but I digress.

If you decide to cook yours in the microwave, be sure to let me know how it turns out!

When I write out my weekly meal plan, I know that if I make a Slow Cooker Chicken, then homemade chicken noodle soup is what comes next!

Since I knew my children would be devouring these I did go ahead and cook the rum in the sauce but I do think that cut into the how strong it was, so if you really want a stronger rum flavor (and are serving to adults!)

And if you still haven't managed to find a guide to Indian groceries in Paris (I know, it's been a while since you made that comment), I'm a regular at La Chapelle / Gare du nord, can cook some mean Indian food.

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.

If you have never cooked before and don't know where to begin, this book is a great place to start.

I would add the hot sauce at the very end of cooking so you can taste the chicken first and know how much if any you want to add.

If you know you are going to away for 10 hours, and start a 6 hour recipe before you leave the house, you may not want 4 hours of cooking at 150 degrees and up.

I know the refrigerated ones are par cooked, so if the frozen ones aren't you may want to cook them a bit longer before adding the meat, etc..

Because we usually rent a place where we can cook, we know we will be okay even if the local vegan offerings...

When I meet the all - too - common New Yorker who says «I don't cook,» I always ask what he does for meals, out of a genuine (if naive) curiosity (because I know all the reasons that cooking can be a pain when life is busy).

* If you want to learn everything there is to know about spaghetti squash, check out this post from Quick Easy Cook, The Ultimate Guide on Cooking Spaghetti Squash.

I cooked the burger in a cast iron skillet, hence the awesome, charred flavor — if you have a cast iron skillet, you know it's not burnt, it just gives it amazing texture and an almost smoky flavor.

Well if they like making food, cooking food, eating food or anything to do with food, we know what to get them.

But if you do find them, it's nice to know a way to cook them that will only show off how pretty they are — unlike the time I made an ill - advised purple / yellow / orange carrot cake, which is I think all we need to say about that.

It is loaded with inspirational quotes to motivate newbies and the recipes are simple and easy to use: But as I said, if you've got any experience in cooking this way and / or if you're already up on the nutrition and have your own reasons for eating this way, then this book is going to simply be a repetition of what you already know.

And if you are a regular reader you will know that I did dip one toe into Indian flavours with this recipe for Slow Cooker Butter Chicken Sliders.

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!