Sentences with phrase «little time cooking»

I figured between finals and graduation, I will have little time cooking and blogging, so I am soo thrilled to have some help Today, meet Marnely the author and chef behind Cooking -LSB-...]

This summer I spent very little time cooking and baking.

Not exact matches

However, things changed when she went back to work for an old boss who had a thing for her (and somewhat began returning the favor after her husband began spending a little too much time cooking a certain drug).

After seven years of being chef, line cook, and dishwasher in the news business, it is time for me to spend a little more time serving my community in other ways.

Make sure you're using Medjool dates as these make the brownies lovely and moist and the cooking time varies depending on your oven, so next time try checking on them a little earlier x

They just need a little extra cooking time to be delicious.

I can't wait to try it, though right now I'm working on my dissertation and have so little time to cook!

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).

But for a limited time you can get When Bakers Cook on Kindle for $ 1.99 (it goes up a little each day until the end of the promotion).

You could cook the tripe for a very long time as tripe itself has very little flavor.

Love your recipes, so much to cook, so little time.

The times and temperatures listed above will result in pork cooked to close to medium, leaning toward medium rare with a little pink.

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 used 3 different cookie sheets for these ghosts, and with each one, the cooking time was a little different.

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 baking is done directly from the freezer and simply extend the cooking time a little bit in a few minutes.

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.

Cook time for me was a little more than an hour.

* I used the zest — finely chopped — and the juice of one lemon for cooking 2 cups of Arborio rice in chicken stock, about 6 cups including some water, stirred in a little at a time.

Corn cooks in a little less time.

And then there are times when you get a little bored of simply cooked steak and want something a little more complex.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and scook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and sCook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

The cooking time was the same tho, perhaps even a little bit longer.

Sometimes the recipes call for as little as 3 hours cooking time, and most recipes are around 6 hours cooking time.

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.

Time to make this keen little recipe (and alter it slightly) for Slow Cooker (aka «Crockpot») Curry.

Do you suggest cooking them for a little less time to keep them moist?

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

Add in a little water and cook for some more time on low flame till the masala is all cooked.

If I have a little bit of time in the morning (while I'm eating breakfast and unloading the dishwasher) or the night before (while we're watching a show or cleaning up dinner), I set some on the stovetop to cook.

of cooking (most of the time you do not need this, so don't put it in until the last of the cooking if you find that you need a little more) 1 1/2 tablespoons of pinto bean seasoningPut all this into the crock and put on high and cook for four hours.

If I am using freeze dried veggies, I add a little more water, and let them cook and hydrate at the time (meaning I don't add water and get them hydrated ahead of time).

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!).

That might reduce your cooking time by a little bit, since the chicken will cook more quickly as little pieces.

The first time, I was sipping a little celebratory Halloween bubbly while I cooked, so the recipe wasn't exactly precise.

I do not always get the time to cook during the day (since this little one who is 8 weeks old now is keeping me busy) and i still need to eat healthy, so i try to make things i can easily store and warm up.

You may find them referred to as «steel cut» which means they have been sliced and diced a little to increase their cooking time.

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 was a little intimidated at first, but once I realized how easy it was, I cook it all the time.

We use frozen blueberries every time, but we let them thaw a little in the batter before cooking on the cast iron.

These little citrus - scented cakes cook in just 10 minutes, which means that if you prepare the batter ahead of time and bake them right after the table is cleared, you can serve them warm for an extra-special touch.

I sliced according to the recipe and would have preferred a thicker dimension, but that may affect the cooking time a little.

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!

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).

Made with all natural ingredients and no trans fats, Chicken & Cilantro Mini Wontons (from CJ Foods, a U.S. subsidiary of Korea's CJ Corp) are flavorful little purses that cook up in no time.

It takes a little extra time to help the sweet potatoes cook down and get soft, making this a creamy and delicious dish!

My understanding — 2nd hand, but from reliable «sciency» food writers, is that when you salt the bean soaking liquid, the salt gets in the bean and then causes the bean to repel water — which has explained a period of time when EVERY SINGLE time I tried to make black bean - something - or - other the little buggers came out hard, no matter how long they soaked or cooked.

I am a pretty decent cook but a baker I'm not, and no matter how many times I make these little cheesy gems, they never fail to please.

I used to love overly complicated French cooking — expensive, time - consuming, and a little risky when guests are coming.

I cooked them for the full amount of time but they were still a little underdone in the middle only.