Sentences with phrase «little time for cooking»

At the moment, I have little time for cooking or even going to the market to seek for new products, and recipe inspiration.

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.

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.

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.

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.

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.

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.

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.

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.

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).

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

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 think of my mom whenever I eat or cook fish, for when I was a little girl she would cook it once a week, rain or shine, and would tell me every single time how good it was for the brain.

Just maybe leave a little extra time for it to cook a bit longer since there will be more Enjoy!

Next time I will freeze for 30 min prior to cooking as recommended in the reviews - they were a little sticky to work with.

Do you cook the pizza on the top rack or just put there to broil for a little extra time at the end if you want the cheese browned???

In doing a little research, if you are using anywhere between 4 and 10 chicken legs I recommend using the Poultry function on your Instant Pot and setting the time for 12 minutes and let the pressure release naturally for 5 minutes when cooking is complete.

I've been wanting to make linseed crackers and a carrot dip for quite some time now... Ever since I had something similar at a restaurant I have been wanting to experiment on my own little twist — and your colorful pictures are giving me the last little push to the right direction I'll cook it tonight when the girls come over for dinner... Thanks so much for sharing!

I'm made them for the first time, came out to watery too little cream cheese instead of throwing out I cooked in a non stick pan on the stove....

You can do this towards the end when the turkey is almost done cooking, just give yourself enough time for the potatoes to boil, which can take a little while.

I often add cooked quinoa to my smoothies for a little boost in protein and added creaminess, but I'm definitely going to try granola next time around.

Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.

The series kicks off with a Halloween dinner party featuring chef Jonathan Waxman at Barbuto serving up some of his beloved classic dishes, then with Jamie Bissonette at Toro, where guests will enjoy his delicious dishes including the Paella Mixta, Anne Burell at Phil & Annes Good Time Lounge goes family - style in Brooklyn, Justin Smillie at Upland serves up his much sought after slow roasted duck, Marcus Glocker at Batard with a crowd pleasing delicate seafood tortellini, Mario Batali at Del Posto with a lobster salad as part of a five course menu, while Joey Campanaro at the Little Owl includes diver scallops on the menu, Marc Murphy at Landmarc is set to cook braised shortrib, with Los Angeles chef, Vartan Abgaryan from 71Above preparing a very special meal at James Beard House, Scott Conant cooks for one table of guests at the chefs private loft, while Alex Guarnaschelli at Butter with her crowd pleasing crab cakes and scattered acres roasted chicken.

If I add this meal to our dinner menu I'll cook the chicken ahead of time along with a little more to dice for salads or other recipes.

Once that's all in, keep whisking and let it cook for 2 minutes, then slowly pour in the heavy cream a little at a time, while again whisking constantly, until everything is smooth.

With just a few hours of weekend meal prep, plus a little time spent cooking each night, I'll be set for a busy week's worth of lunches and dinners.

The third time (tonight) I used a shoulder again at my husbands request, and I cooked it for a little less time, and initially it shredded fine, but turned to mush in my mouth.

Whenever I make gnocchi I never serve them on the same day, I actually prefer to freeze them ahead of time and for some reason I think they cook up better from the frozen state, but one very important thing that I do before I freeze them is to boil up a couple just to make sure they don't come apart, if they do, I'll add a little more flour to the dough, just a little at a time.

This time, I baked them for a little while before hand, but I'm still going to have to cook it for about 55 minutes to get my desired tenderness — it doesn't hurt anything else in the lasagna to cook a little longer.

Wait until the bottom browns a little bit before scrambling the dough, scramble a couple of times, wait for it the brown, scramble again, wait for it to brown and repeat until it is fully cooked.

Cooking grits on high heat for too little time or without enough liquid yields coarse grits.

Season and cover to cook for about 10 minutes on low - medium heat, stirring occasionally and adding a little water at a time if needed.

Guy Fieri is in the kitchen with football pro Marcel Reece, cooking up an all - star meal for big appetites with little time to spare.

I would like to drain the fat this time around for healthier reasons and cook the onions down in a little beef stock, or french onion soup.

Divide the mixture between your chosen tins and bake in the oven for about 25 minutes (the cooking time will be a little shorter if you're making muffins; and longer for a whole cake or loaf — more like 45 minutes) until golden and cooked through.

But, brown or orange lentils will cook a little quicker (becoming tender quicker), so you'll want to only add about half the broth that's called for in this recipe because this sauce will cook in a shorter period of time.

Trust us, the resting time allows for the dough to fully cook and relax a little, allowing steam to escape for a soft, airy and perfect cinnamon roll.

Toward the end of the year, when things seem to slow down just a little, we get extra time to cook delicious meals for our families and bake festive holiday treats!

Add the meatballs to the pan and cook over medium heat for about 7 - 8 minutes, flipping after about 4 minutes (may take a little more or less time depending on size of meatballs).