Sentences with phrase «loved my cooking which»

They just relaxed and went with the flow and loved my cooking which helped me to be a better hostess.

Not exact matches

I was just wondering which version I should use as I would love to cook this loaf.

I too love to travel and have experienced so many different cuisines from a variety of countries which have inspired me to cook new dishes once back home.

I've made lots of Ella's recipes and I've absolutely loved all (except for the cacao oatmeal cookies which I found super bland), and I quitted sugar and wheat almost 5 months ago so my taste buds are used to this kind of cooking, so I figured I should give them a try.

Other chefs and blogger I love are my dear friends Heidi Swanson of 101 Cookbooks, Sarah Britton of My New Roots, as well as Yotam Ottolenghi, all of their groundbreaking books and blogs moved vegetable based cooking on leaps and bounds and they all lead with flavour over anything else which is how I love to cook.

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 feel as though I am retraining myself in my own industry to cook and bake in all new ways that I never knew could be so fun and so challenging (in a good way, which I love!).

I love the browning option, which allows you to cook your meat right in the pot, without having to dirty another skillet.

My husband and I do Japanese January every year (just japanese food, which I not only love cooking but also is a good, tasty health kick after a full - on December!)

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.

Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish of Daily Life Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Deconstructed Smoked Chicken Chile Relleno by Cafe Terra Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash of Herbs Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West Smoked Brisket Texas Style by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch BBQ Chicken Wontons by Lauren's Kitchen Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Tailgate Tacos by Lizzy is Dizzy Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Beer Sangria by Mixplorology Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Old Fashioned Sweet by Peanut Blossom Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats This post contains affiliate links, which are no additional cost to you, but help me maintain the costs of running my website.

I love that it's baked, which takes the stress out of cooking.

i really like the way in which this recipe looks i eaten it before with my loved ones most of us enjoyed this we can have a household gathering again and cook this recipe again soon this really is one tasty recipe you need to check it out i guarantee you whatever you should this its very tasty

Aloo Paratha is one of the most loved Punjabi Indian breakfast bread which is cooked and enjoyed in all regions of India.

I recently fell in love with Ottolenghi for an eggplant recipe where you cook eggplant and tomato together and serve over a fresh corn polenta (which I didn't know you could do, make polenta from fresh corn!).

Unfortunately I cooked orzo the other day and wasn't a big fan of it... I don't know what I was expecting... but it was just like some kind of «Mexican pasta» (semillitas de melon is the name in Spanish) which I love but more like in a «soup» kind of thing... not so much drier... this looks delicious though... could it make me try Orzo again?

I love to cook, and have a Traeger smoker, which I often use for cooking fish.

I love jade rice, a pale - green rice, dyed with bamboo juice, which gets soft and chewy when cooked, and tastes amazing.

Hi Deb, First off... My wife and I love your book and blog, both of which we credit for making us fall in love with cooking for the first time.

They love to help me cook, which is a welcome change since so often I'm alone in the kitchen.

I have an intense nostalgic love of bowtie noodles, which my grandmother cooked with.

When I cook (and it's not as often as you might think) I feel like I should be creating new recipes, which is great, but I also feel I need to give the old favourites more love, especially the super simple ones.

I grow pumpkins and have plenty to use, mostly I cook them up and make meals for my dogs who happen to love pumpkin, skin, seeds, add some flour to the cooked mash and bake on low a long while, and presto dried pumpkin biscuits which they really enjoy best of all

I did a short segment on baking and cooking with apples which was a ton of fun and something I would love to do again.

Come winter season and I start craving for certain recipes which are cooked with love and passed from generation to generation.

I love kheer and now I am craving for some... might make some myself... Love my mom's chawal ki kheer, which she cooks for hours till it turns thick and pilove kheer and now I am craving for some... might make some myself... Love my mom's chawal ki kheer, which she cooks for hours till it turns thick and piLove my mom's chawal ki kheer, which she cooks for hours till it turns thick and pink..

Which is something I love — autonomy in cooking.

From my family — which I am most grateful for, and love cooking for and taking the time to figure out all of these recipes for — to your family, Happy Thanksgiving!

There's something I don't do enough as a food blogger, and that is telling you guys which food blogs I cook from and love.

He loves eating good food, and enjoys when I cook other cuisines for him (which, as you know, is not always the case...) He likes Korean, Japanese, and even Mexican if it's not too heavy.

It has one feature I love which is the ability to cook on HIGH for an hour, then auto switch to LOW.

NYT Cooking: If you love the flavor of malted milk, you'll adore this ultra-creamy ice cream, which tastes like a chocolate malted in solid form.

Here it's cooked with balsamic vinegar and honey which gives it a slight tang that I love!

I love my mother, but she doesn't enjoy cooking (which is fine).

Love to cook, not so crazy about baking, which is probably why I don't bake well.

I LOVE almost all your recipes... Hard to pick just one, so, here's my favorite day of your favorite recipes: Breakfast: oatmeal and Phoebe's classic chocolate chip cookies, Lunch: butternut squash mac and cheese and classic chocolate chip cookies, Dinner: Heirloom tomato bruschetta (and I'm growing my own heirloom tomatoes in my container garden) and Rosemary and garlic grilled lamb chops which are divine (and SO different from anything my mother — who really hated to cook — would have made for dinner when I was a kid) and classic chocolate chip cookies.

If you love the traditional version, wait until you taste it grilled under a salt slab, which seasons the chicken while it cooks.

Love, love, love red lentils which cook up so creamy and add that satisfying succulence to soups and stLove, love, love red lentils which cook up so creamy and add that satisfying succulence to soups and stlove, love red lentils which cook up so creamy and add that satisfying succulence to soups and stlove red lentils which cook up so creamy and add that satisfying succulence to soups and stews.

I did save the aquafaba whenever I cooked chickpeas at home (which considering how much I love the thing was almost every other week!)

We have got a bit of a chill in the air here and this recipe and your Slow Cooker Caldo de Pollo (which I LOVE because it's simple and delicious) will do just the trick.

Which really isn't a bad thing, since I love cooking and eating but it's exhausting, and doesn't leave much time for anything else...

My man loves cooking and conjuring up weird dishes, which mostly consists of some kind of slow roasted chunk of meat.

With 1/4 cup of rum, there will be some pockets in the bread pudding where the alcohol is not completely cooked off (which I love).

What I love the most about this book is that it re-uses certain ingredients and recipes, which makes everyday cooking so much more easier.

Instead, show your produce love through cooking methods such as roasting, caramelizing, charring and grilling, which coax out complex, layered flavors and add premium cues.

I have never been much of baker except for banana bread which I mix by hand (I do love to cook though).

Oh, I also baked the cooked slaw in stuffed peppers (20 minutes at 350 °F) which I've loved for leftovers.

I mostly eat savoury cooked breakfasts due to my kind of weakdigestive system so if you have some ideas for that I would love to see them in a video And if you're interested: I mostly eat some kind of stew - like porridge from brown rice, millet or buckwheat (sometimes miked with tiny seeds like amaranth or kaniwa) with carrots and radish, which I cook separately or with the grains.

They cook up quick and have more of a grainier texture than regular oatmeal, which I love.

i enjoy the way in which this recipe looks i eaten it before with my loved ones all of us enjoyed this we can have a family group gathering again and cook this recipe again soon this really is one tasty recipe you have to check it out i guarantee you all you could will require to this its very tasty