Sentences with phrase «much all we cook on»

Not exact matches

Replacing human cooks earning $ 10 per hour with expensive robots may be possible technically, but might not make business sense because it may cost too much and not provide a good return on investment.

On the outsourcing debate, Cook has previously said Apple would not be able to shift much of its manufacturing back to the United States because of a lack of workers with the proper skills.

Furthermore, Cook has spoken on a variety of hot - button issues including diversity, immigration, and much more.

We document everything we cook and eat on Facebook now, more information that anyone had ever wanted, and those guys supposedly cooked up Jesus so much after the fact.

Toss in the occasional deist and follower of spiritual / philosophical traditions that don't lean heavily on the supernatural such as certain forms of buddhism, pretty much all confucianism, etc, and we're really cooking.

If I were sick or suffering I would much rather have the pope come to my house and cook a meal or even clean my bathrooms than wash my feet which I can, and would prefer to, do on my own.

I have no idea where she got the idea — South Dakota didn't run much to that sort of cooking — but she would spend hours working on it.

It's quite hard for me to give a single favourite cuisine, as what I cook depends so much on my mood and the season and so much of the food from around the world is really yummy!

Salad for President — always so much good stuff on this website, like Leif Hedendal cooking salad at the David Ireland House, Yuri Shimojo's home and Japanese Crudité Recipe, Laila Gohar's food as installation art and more

At this point add in all the berries and leave to cook on a gentle heat for another 5 minutes, trying not to stir them too much so the berries hold their shape.

Hey Catherine, yes it's partly a starch thing but also they will cook so much faster on their own without having to boil the soup for as long.

In addition to the templates, the book is full of other useful tools that help make intuitive cooking a breeze: besides a regular recipe index, there is a cook by ingredient index, as well as mini-templates for creating flavor with aromatics, a whole bit on pairing spices, and a dressing and sauce section that has pretty much every staple sauce recipe you'll ever need.

While The Vibrant Table focused on creativity in plant - based cooking, Simply Vibrant is much more focused on the everyday.

While we don't mind eating leftover supper for breakfast and leftover lunch for supper we eat a variety of foods depending on the season (the vegetables in our veg box change every week so we get the variety without too much planning on our part) and how we're feeling — so if we're cold and tired then we prefer cooked food and when it's hot we enjoy plenty of raw foods.

They don't harden as much as typical no - bake cookies, because you don't even have to cook these on the stove.

It reminds me of a much more refined version of the «slop» we used to cook on Fairmont Street... heeeehehe

And if Cook's publishes it, it must be true (although I'm with you on the not using vodka in the pie dough — much better without!).

You can prepare it the day before and assemble it on Thanksgiving, cooking it in the oven while your turkey is taking a much needed rest.

Absolutely delicious You can cook the chicken the day before and it is much easier to work with while cold when you put it on the zucchini to roll

Food becomes so much more flavorful, just by cooking it on the grill.

By the time I realized that it needed to cook way longer than directed the peeps were already on and I couldn't bake them much longer without them burning.

Second, is that my wonderful boyfriend randomly gifted it to me on a whim because he knew how much I hated chopping garlic (and I'd always give that job to him when we cook together)!

I spent 2 weeks in Morocco this past summer and ate tagine pretty much everyday and took a cooking class at a local women's center there that is focused on teaching cooking skills to underprivileged women and we learned how to make a lamb tagine!

it was delicious, Im gonna cook it again cause i am on a diet!thank you very much!

I've been focusing on upping my protein at breakfast and also trying not to spend too much time on dishes and cooking.

This roasted cauliflower soup has so much robust flavor from roasting the vegetables first — instead of cooking on the stove - top.

We assembled them from Nancy Silverton's graham crackers from the La Brea Bakery cookbook, as featured on 101 Cookbooks, [which were, incidentally the most accurately - flavored homemade graham crackers I've baked, much closer that the ones I'd attempted a couple years ago from Retro Desserts] and Thomas Keller's marshmallows, as featured on Cooking for Engineers, and packed them up with skewers for toasting and giant bars of Hershey's milk chocolate (exactly what we used in summer camp).

Getting dinner on the table is so much easier when I've planned what I'm cooking and eating ahead of time and done the grocery shopping.

Instead, I'll cook as much as I can on Sunday and store the rest for quick and easy meals during the week.

And I definitely understand the frustration when you order a book excited to learn something new only to find out there isn't much to learn... I think it also depends on how experienced one is in the kitchen — I was totally inexperienced when I started cooking gluten free meals, and so knowing what options I had was super helpful.

How to prepare cooked beets: If you want to boil, roast, or steam your beets, leave the skin on and remove later, as it'll be much easier to peel once cooked.

FYI everything cooked fine and tasted good, but the tortillas turned to much from cooking so long (7 hour on low) and gave it a weird texture so using cooked chicken and shorter heat time is a must!!

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.

It is precooked so you don't need as much time to cook on each side.

Size also varies based on how much you're cooking and your oven size.

The success of cooking is as much dependent on how well one follows the directions of a good recipe as it is on being able to add a personal element — either to suit your tastes, your current pantry, or just to give a recipe a little bit of flair to help you make a dish become a part of you.

Bear in mind that your pasta is cooking in much less liquid than usual, so it will need frequent stirring and maybe a couple of extra minutes than the time specified on the box.

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.

I have made a similar recipe, however, instead of using chickpeas, I have used oatmeal and tofu, no oil and seasonings have been a little different, but the process pretty much the same — cook on grill....

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.

Spread them out well on the pan and don't let them lie on top of each other too much or you will have patches of crispy burnt fries with patches of not completely cooked fries.

I knew I did not want to spent to much time cooking all this puzzle, so I thought on the simplest cooking like sauteeing or quick pickle that yield maximus flavor with minimal efforts.

Thanks Carla Honestly, I like beans too much now to give them up but I'm definitely gonna be more aware of how I cook them from now on!

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!).

Add the chard to the skillet (you may need to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutes.

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!

I'm Hani.Welcome to my page Haniela's, you'll find pretty much everything here, from cooking, baking, dessert recipes, tips on cookie decorating, our gardening adventures and perhaps even more.

Grow your own herbs on a windowsill or terrace or whatever you may have, they add so much to cooking and are costly at the grocery and you can grow them for pennies.

Much like caramelizing onions on the stove top, a slow cooker can cook onions low and slow until they reach caramelized perfection.

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?