Sentences with phrase «love about this cook»

And that's what I love about cooking.

What I also love about this cook book, aside from being Italian influenced, is the many different pasta, breads, and dessert recipes.

One thing I personally love about cooking is that it allows me to use my imagination, now I want to invite you to do the same, of course with a little inspiration.

The thing I love about cooking the most is every once in awhile you run across a new flavor that you've never tasted before and it's so good it becomes part of your daily repertoire.

One thing I don't love about cooking with honey though is the sticky mess that gets all over the bottle and in the cabinet, and the fact that I have to turn the bottle upside down and wait for it to drip down at an insanely slow pace so I can get that last bit of honey out of the bottle.

Not exact matches

For example, candidates may state that they are a keen cyclist, love playing chess, or have completed cooking courses as side parts about themselves, to make them seem more interesting.

She loves cooking, wine, cooking with wine, correcting spelling errors in... [Read more about Jennifer Elks]

«We would cook for them and do a drama, and give them a message about the love of God.

I love that I cook more at home, I'd say I cook about 5 - 6 days a week, all three meals.

I am a fan, I love your stories and recipe, as we want children, you inspire me and my hubby to cook amazing recipes that we will later make for our kids when time will come:) I love when you write about your life with elsa.

I would love to have a shot at this (even with the bananas, as they are cooked — my tummy is funny about banana).

You can read all about my journey and how I started cooking this way in the opening chapter of my book, really hope you love it!

Hey Erica no of course that's a legitimate question — I don't put grapes in smoothies as much as other fruits simply because they're not as nutritionally dense and I just tend to mostly cook with the fruits which I love the taste of — but that the great thing about the recipes, and especially smoothies, you can use it as a guide to add things you have in the fridge or whatever so I'm so glad you're adding different things!

I am absolutely loving your book 2, as the first one, I love the recipes and all your explanations about healthy life, the lovely pictures, I am really enjoying with them and with cooking... the books are incredible both, as your blog, recipes, and all you post in social media..

This rustic bread and bean soup sums up all the things I love about the italian way of cooking.

Very zingy I love cooking but discovering raw food and your RAWmazing recipes is the most excited I've been about food in a long time.

There is something wonderful about Fall, the best part is of course cooking with apples and pumpkin: — RRB - I love hush puppies, so making apple hush puppies is brilliant!!!

-LSB-...] Spinach Green Smoothie from Love and Olive Oil 3 Tropical Green Smoothie from Averie Cooks 4 Avocado Green Tea Power Shake from All Day I Dream About Food -LSB-...]

I found your blog very interesting.I love reading blogs / articles that tells about cooking, baking tips, baking cookies, pies, cakes etc.. I like that brown - crusty bread, perfect for my hot chocolate!

What I love most about cooking is being able to nourish those near and dear to my heart with a meal created from scratch and with love.»

I write a recipe blog about cooking on a boat circumnavigating the world If you have the time I would love to hear what you think.

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 love recipes where veggies are automatically included in the the main part of the meal and I don't have to think about cooking a side dish.

I love your tip about freezing the extras and the cooking water too!

I love the idea behind this book, I feel like I always knew this about cooking and am so happy Mr. Ruhlman shared this knowledge with us.

I just love the way Nigel writes about food, and his simplistic approach to cooking using seasonal, fresh ingredients suited for the time of year and mood.

I do love cooking, no doubt about this.

Other than being really grateful for friends that love to eat and cook similarly to me, and for those that go out of their way to accommodate my gluten and dairy - free needs by learning how to cook and / or bake in this way just so I can be included, I'm learning that being more assertive, giving, and willing to educate others, both about food intolerances and allergies, and about the mental health aspects that some of us bring to eating, are really important.

Deb: I love your recipes and cooking advice, but I am so effin sick of hearing about your offspring.

This is a recipe I love, but I cook it differently: http://www.theppk.com/2010/11/double…ckpea-cutlets/ I bring about 1 1/2 cups of veg broth (I usually use Better than Boullion no chicken) to a simmer, -LSB-...]

But, all kidding aside, I love your writing and cook books are so much more than about the food — they're about the love of the food.

Whitley Bay, England About Blog Katie Bryson is sharing family friendly recipes and tips for busy parents who love to cook with children and have to cater for vegetarian diets.

I've been checking it out for about a month now, and I just love your cooking style, baking style, and common sense.

I love the stories you've shared about cooking with your grandmother.

Love your tips about what cut of beef to buy and how to cook it FAST!

I don't use it nearly enough as I could have, but the one thing I love about it is that you can start cooking something on the stove (brown some chicken for instance) throw some veggies in there and just pop it in...

Everything I love about eating, about cooking, about living, she sums up perfectly in this book of beautiful brilliance.

I love baking and cooking, but I try to be very selective about the cookbooks I buy.

I've talked about my love of roasted (and braised) radishes before; they show up in this colorful medley of roasted potatoes and fennel, where I tell the story of how I used to think cooking a radish was silly, but now know better.

Spiced Pumpkin Beetroot Muffins (Caroline's Cooking)-- Okay, we all LOVE Starbuck's pumpkin spice latte but what about pumpkin in other foods?

Another thing I love about slow cooker chicken recipes is that they're so customizable.

I can not stand faffing about in the kitchen as much as I love cooking and creating.

I love, love, love cooking and I am trying super hard to be diligent about building my food storage & cooking with it!

Throughout this 30 - page collection, we hope you'll discover once again — or for the very first time — what you love most about country - style cooking.

Sorry about ur squid allergy, but ur hubby is really lucky to get a good share I love it... but it has been a long time since I cooked it.U r right about cooking fish back home, especially at my hubby's place they cook fish fish and more fish... fOr my hubby buying fish is an addiction just like I buy other things..

Ultimately, Superman Cooks is about love: love for good food, family, cooking....

This all goes hand in hand with what keeps me writing this blog — my love of talking about food with other people, sharing ideas, and ultimately inspiring someone to cook!

The husband is very Italian but knows nothing about cooking but does love all Italian food, His Mother was a brutal Italian cook but raised seven children with her Italian cooking, my mother was an excellent cook okay i am parcel Thank you so much for the lovely recipes, hugs and blessing to you and i think you are a DOLL.

One of the things I have always loved about her is that she shares tips and tricks for how to cook like a REAL chef in the kitchen.

I love cooking with them, but often I forget about them.