Sentences with phrase «like little cooked»

Literally like little cooked pots of dirt.

Not exact matches

In cities like Sihanoukville and Phnom Penh, fresh - cooked meals at a restaurant go for as little as $ 2.50.

There is little of art in his vision of good cooking; except for his just complaints about adulteration of food with harmful substances, he often sounds simply like an old grump complaining about the menu.

She invariably calls the unborn child «the Thing,» and she admits that she'd hand it over in a minute, except that it would look like a sea monkey and a little «cooking» would make it cuter.

If you're anything like us, February can feel a little gloomy, and inspiration levels tend to be low, whether with cooking or with anything else.

If you're anything like us, February can feel a little gloomy, and inspiration levels tend to be low, whether with cooking or with anything...

Besides my studies, I love to cook out of your book but especially I love to bake the best cake in the world: «Decadent Beetroot & Chocolate Cake»!!!! My boyfriend gave me your book as a little present and now I would like to surprise him with your new book, since he also loves all your healthy receipes!

If you would cook like that all the time - I bet my husband would join your little ban of servants:) Will work for food!

I honestly haven't cooked anything blog worthy, or had the gumption to put together a DIY but I feel out of the funk, with a little more free time and I feel like I can throw some bidness together.

The sauce, of which there is plenty (I like a little chicken with my sauce), is built from tomato and yogurt (no coconut milk this time) though I did accompany with a coconut infused brown basmati (just add 1 Tbsp of coconut oil to the rice while cooking, works like a charm), the boys love it too.

You can make them as big as you like, but I felt it is easier to cook when they are a little smaller.

No need to boil water and cook the gnocchi separately — I like to brown the dumplings straight from the package, get a little texture on the outside, and then add liquid to the pan and let the potato pillows absorb it.

Some cooks like to add oyster sauce for a little umami flavor, but I prefer to keep mine classic with just lime juice and soy sauce.

If you'd like the cream to be thicker, cook a little longer until it thickens.

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.

I usually drizzle a little olive oil over the top and season it simply with a little salt and pepper or a cajun spice like Tony Chachere's and cook it on the grill.

I like my cookies slightly burnt and crispy which can be a challenge because while I let mine cook for a little while longer, I must take out the soft and chewy ones for my hubby first.

I like to cook potatoes a little more than rest of veggies so these melt in tomato sauce and make gravy thicker.

Don't they know that they set the bar way too high for little home cooks like me?

Make a little extra marinade and reserve it to drizzle over the cooked pork chops if you like.

Sure, I'm not inventing a cure for any deadly diseases or creating a blueprint for world peace, but I do like to know a little bit about whatever I'm cooking.

There are all sorts of flavorings and vegetables you can use to change them up and there's nothing like a little dinner bread which you can make in the time it takes to cook dinner (or less!).

The basics behind lobster bisque is that you need to cook the aromatics, like onion, shallot, and garlic first, then add a little flour to thicken, add some liquid, and then blend it all together.

If you're fairly new to cooking with seaweed and a little dubious, start with an easy recipe like this.

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!

Daisy, who has previously modelled for top - designers like Jean Paul Gaultier, Louis Vuitton and Agent Provocateur, said she loved cooking since she was a little girl and thinks there is no need to deprive ourselves of our favourite foods, as long as we prepare it well.

For items that are going to be in the oven longer than cookies, like muffins or cakes, I also add a little moisture (maybe an extra 2 Tbsp per cup), to counteract the drying effect of the extra time things have to spend in the oven to finish cooking at high altitude (lower boiling point, and all that).

I like to cook my french toast in butter to give it a nice buttery flavor and then drizzle a little bit of maple syrup over the top and serve it with fresh fruit.

Healthy Breakfast Tacos can be quick and easy, like this one, or a little more special like the recipe below from Cook This Not That (350 calories or less recipes).

It tasted like zesty orange chicken, I over cooked them a little to get that crispy taste that grilled chicken has.

Not that it's a bad thing, but it certainly doesn't leave much time for the little things like taking a moment to yourself, catching up on your favorite TV show, or even cooking a homemade, healthy meal!

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stcook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stCook together for another 10 minutes / Good stuff.

I'm just learning to cook like this and need a little help My jar looks like this though.....

I personally like paneer bhurji little bit bhuna that means I cook onions and tomatoes till it releases oil but if you do not like this can leave tomatoes and onions little bit juicy.

I don't love things that are too sweet, but I just felt like it was a little on the very tart side and needed something to cut it; however, it could have been the apples, so next time I make it, I will taste the filling once cooked and add additional sugar as needed to ensure the ratio is accurate.

Cooked breakfast on a breadcake — as much or as little as you like (I go with bacon, egg, sausage and mushrooms).

At first I was a little disappointed because I hardly ever used onions in my cooking because I never really liked the taste.

These dangerously addictive little bites fueled countless 1950s and»60s bridge parties from Greenwood Mississippi, to Greenville, South Carolina, before being rescued from recipe - box oblivion by modern Southern cooks like Martha Hall Foose.

It may be quick to make with very little clean - up, but it will feel like proper cooking.

It's really sweet so I think it'd be a little sickly if you just drank loads of shakes but definitely if you do things like cooking it into pancakes etc. then it's be really good.

Like other forms of cabbage (collard greens, broccoli, kale), if you boil or inflict some other form of cooking assault on the poor little vegetable, it will retaliate by stinking up your house.

Today I made this unda - style by mixing an egg with plain yogurt, milk, and a little roasted - red - pepper hummus and cooked it gently like an omelet, then put spinach and a corn tortilla on it before turning it over.

It cooks up like brown rice, but seems to»... split...» a little, it takes up a liquid, like soy or terriyaki or gravy well.

Love the little Japaneses pumpkins so this will be perfect for breakfast, planning to add a pinch of cardamom (something else I love the taste of)-- I also make my own puree but I make it in the microwave by washing, poking holes in the top and cooking on high till the juices start to leek out the holes than let sit a few minutes (easier to cut cooked) The oven works as well - like a giant baked potatoe.

Now I make meals like that when I have little motivation to cook anything.

I made mine a little darker than you do, I like the richness that comes from the darker color and longer cooking.

If your rice ends up like mush, add some cooked meat or shrimp to it, form little balls and either fry them up or envelope them with wonton wrappers and then steam or fry them.

It turns all sorts of fruit into crunchy little chips that you can snack on, use in cooking and baking, add as a garnish to smoothie bowls or oatmeal AND turn into a gorgeous powder like this!

It was easy to put together and the little pancakes cooked up like a charm.

Upon my first bite, I was first surprised by the little bit of crunch that the squash still had despite being fully cooked — but I liked it!