Sentences with phrase «much about cooking»

I don't have to worry too much about cooking at holidays.

Now, back then I didn't know much about cooking with herbs and spices so it was simple; I didn't use any.

You won't need to worry much about cooking or cleaning — your stay includes the services of a maid, and a cook.

It's fully equipped with stainless steel appliances — but you won't need to worry much about cooking!

- even this Jersey girl who doesn't know too much about cooking because I'm from the land of 24 - hour diners, can make a very decent meal w / a little bit of meat and some vegetables — even vegetable soup & meat works very well!

I made a chocolate bread once, but I didn't know much about cooking then and didn't realize the recipe didn't have enough fat to make it moist.

I don't know much about cooking gluten free, but I would think it would turn out pretty good with a rice flour, possibly?

She was so proud to have taught me so much about cooking, a fact she liked to brag about to everyone.

I have learned so much about cooking, using spices and herbs fats and oils, and how to prep and prepare all my meals.

Other than an occasional apple pie or batch of apple sauce, I don't think much about cooking apples but the truth is, used in a more savory way, they make an excellent seasonal side dish.

I have to remind myself to step back and enjoy what I can — the holidays are a time to be with family and relax, not worry too much about cooking (this isn't Thanksgiving, ha!).

I have also learned SO MUCH about cooking and baking it's unbelievable.

«[The campaign] is really as much about the cooking and preparation as it is about getting Canadians to explore new vegetables.»

Not exact matches

And the best part: You don't need to know much — or anything — about cooking at all to pull these meals off.

In a broader sense, Cook says that Jobs taught him the value of intellectual honesty — that, no matter how much you care about something, you have to be willing to take new data and apply it to the situation.

Cook didn't have much to say about the HomePod, which is also in the «Other» category, but he said that he believes it is a «breakthrough» speaker that will change the way we listen to music.

I'll wager that if he looks around Floyd County, Virginia, he'll find about as many homosexuals relative to the overall population as here in Cook County, Illinois, though the former are certainly obliged to hide it much better.

Even people with less than a high school education today recognize the priority of the brain over the blood, so much so in fact, that in the movie, Hannibal (about a cannibalistic serial killer), the thought of slicing out tiny parts of a person's brain, cooking them in a pan, and serving the pieces to that person to eat has become in the public's mind a more disturbing image than, say, serving a person a glass of their own blood to drink, which appears relatively tame in comparison.

This is the nicest main course I have cooked for myself for ages I have run out of tahini, so I added peanut butter instead (and probably about twice as much...).

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 can not tell explain how much it was like reading about myself in the section you wrote «I couldn't really cook!

I have learned so much about vegan cooking from your cookbooks.

«You know so much about food and cooking..

It has a much higher smoke point than butter, so you can cook with it and not worry about it burning.

Once the fish has marinated for at least 30 minutes (not much longer than that because of the lime juice), then cook it on a stovetop grill pan or outdoor grill for about 3 to 4 minutes per side.

thank you for your taste tests, your recipes and the detail you provide (e.g. dry active vs. rapid rise... finding it in the market, let alone knowing the difference makes me feel so much more confident about cooking!).

I wouldn't want Deb to change a thing about Smitten Kitchen, but I would also add that sometimes the focus on Jacob is frustrating — not so much what Deb has to share that's useful and interesting as it is part of her life an the context in which she cooks — but the kazillion coos in the comment section.

Deb, I don't know about Martha, all I can say is that your blog is MY go - to for inspiration on pretty much any baking or cooking need.

I actually meant to make this last week when I got back from Bonnaroo, but of course what with hanging up wet tarps and feeling a lil sad about missing my new pals, actually cooking anything was pretty much out of the question.

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.

I've only had mine for about a month or so now and make pretty much everything in it (on days I have time to cook!).

I am trying more and more foods and learning so much by cooking and blogging about it.

Michael Roberts taught me a lot about French home cooking, and though I don't use this book as much as I used to, I like to keep it around.

Allow to cook down for about 10 minutes, until stems and onions are much softer.

I've been cooking my way through your books and blog for the past 9 months, and then randomly watched forks over knives last night, started obsessing about how much oil I cook with, thought about how much investment there is in oil in my cupboard (it's like Texas in there), went on amazon to look at their cookbook, and who, but who, is one of the contributors?

I traveled to Salt Spring Island, cooked my butt off all day, and served up a whole bunch of «small bites» featuring smoked salmon to about thirty people (and of course, wildly over-estimated how much food I'd need to make — but it's better to have too much than not enough when it comes to feeding people, right?).

That's the nice thing about gatherings with my family — people help with the cooking and the dishes, which makes hosting much easier.

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

Once warm toss in the zucchini zoodles and cook for about 1 minute trying not to overcook the zucchini so it doesn't pull much water from it.

The joy of cooking returns when I take the time to appreciate and get back to my roots... not worrying so much about following recipes, but relying more on my instincts.

Hi there — I have been reading and cooking your recipes for years now, and my boyfriend heard me talking about it so much.....

Not much of a cook, so I don't know a lot about these things.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

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.

I am all about eating persimmons as much as possible, and will probably never cook my bok choy ever again!

You follow much the same recipe although I go for about a 1.4 kg piece of brisket and cook it for 4 hours, not 3.

Costco was not always a solution for me, about 7 years ago I didn't cook as much.

Meal times so much easier when I've taken the time to think about what I'm cooking and eating ahead of time.

canola oil, divided 3 eggs, beaten 2 stalks green onion, thinly sliced 4 cups leftover cooked brown rice, grains separated well (I recommend using day - old par - boiled brown rice, the grains are much less sticky) 3/4 cup frozen peas and carrots, defrosted (I used 1/2 cup frozen peas and about 1/2 cup freshly grated carrot) 1 Tbsp.

It was the first time I was cooking with black cardamoms so I was pretty much excited about it.