Sentences with phrase «much cooking with»

I have them stockpiled in the freezer because I do so much cooking with cashews.

So far, I have not done much cooking with it since I got used to not eating sweets.

We love anything «buffalo» around our house, though I have to admit, I haven't done much cooking with ground chicken.

That means its time to get in as much cooking with all of that great fall squash!

I've not done much cooking with tofu, but the one thing I have made with it is a stir fry!!

Everyone seems to have their own experience of how much dried = how much cooked with grains so I thought I'd ask for this recipe in particular how much is needed ~ know it's the weekend but crossing all my fingers & toes that their's some miraculous chance you can answer today so I can whip them together for a late lunch!

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.

Judging by the description, the shorter videos Facebook has in mind will be very much like the content that providers like ATTN, NowThis, and BuzzFeed — with its popular Tasty cooking clips — already create for the social network.

He and his family keep expenses relatively low by finding happiness in things that don't cost as much money, like hanging out with friends over home - cooked meals.

But Job's successor, Tim Cook, has instead spent much of the past three years tinkering with Apple's existing product line - up — bigger iPhones, smaller iPads, improved software — and massively growing sales by pushing into huge new markets like China.

In a February 2016 interview with Fortune, Cook emphasized that not all Apple projects come to fruition: «We edit very much.

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.

Built in collaboration with The Culinary Institute of America, The Professional Chef is much more than a typical recipe app, giving home cooks the tools to be semi-professional at home.

With an image of the Bastille being stormed by a rabble of freelance writers, part - time cooks and itinerant Caribbean fruit pickers in mind, perhaps it's relevant to consider the current situation in Europe, where generations of abundant labour regulation have robbed much of the Continent of employment flexibility — sorry, precarious work.

It also provides users with more than 500 recipes that fit their nutritional preferences and consider how much time is available to cook.

I very much disagree with him, I think the old Wall Street bulge bracket business model is cooked forever and is now in secular decline — there is simply no way to estimate what their true earnings power is or will be next year combined with the opacity of their balance sheets.

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.

I am currently finishing my PhD and actually my PhD journey started together with your blog when I started living by myself and I really wanted to learn to cook and it is amazing to see how many things changed in my life and how much Deliciously Ella grew!

Are coconut creams and milks different to the normal creams which I try not to cook with too much?

Thanks so much for all the beautiful recipes (I have always had a love for food with a dietetics and cooking background — but dinners are always so much better when your blog is updated or your cookbook is open in our kitchen!!

Ella I love your blog so much I've cooked quite a few of your receipts with great success!

can i replace the beans with lentils (cooked), or will that have too much moisture compared to pinto / white beans?

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!

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.

Yes almond would be great, I haven't cooked that much with coconut flour so can't say for sure but I don't see why not!

Whenever I cook a pot of beans, I pretty much always make sure to marinate some of them with herbs, lemon juice, olive oil, and sometimes garlic.

I have to tell you though that «three servings of quinoa» has left me with no idea of how much to cook or more precisely how much this recipe is calling for.

I am going to cook this recipe with a group of 4th graders, and they are going to have so much fun!

Thank you so much for the information, my husband has just been diagnosed with gluten and egg allergies and I having to learn to cook / bake all over again.

I liked cooking with them and I love eating them just as much.

Spread however much tomato sauce you like evenly over the cooked pizza crust; top with mushrooms and half the bell peppers; add 3/4 of the mozzarella cheese, followed by the cooked ground beef, the rest of the bell peppers and sliced olives.

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!).

Shred with two forks and toss with as much remaining cooking liquid as you like.

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

Place the cooked cauliflower in a fine mesh sieve and press it down real hard with a ladle or an unbreakable bowl or plate that fits snugly into the sieve; You need to remove as much water as you possibly can, so don't be afraid to squeeze.

So much produce is «in - season» that cooking dinner with fresh fruits and veggies can be creative and easy!

I had not tried reducing red wine with sugar before and the heady aroma was such a delight, and cooking pure cream that came out of a box that said «creme excellence» gosh... all together this was one of those dishes that pleases your senses so much as you work through it, and the end result was great too... thanks!!

There has been a lot of great cooking and some baking (with much more to come) so I promise a flurry of posts when I get the chance to sit down and create them!

I don't cook with salted butter so the suggestion of how much extra salt to add was great.

With so much versatility, this is my all - time favorite way to cook sweet potatoes.

That way, you can enjoy cooking Southern cuisine, biscuits, pancakes and much of Paula Deen's repertoire with a dairy - free buttermilk!

I am not much of a cook and get in ruts where I make the same foods all the time until I can find healthy recipes that are low sugar and low carb with high protein.

I have made some delicious sauces with dried chilies, soaking and pureeing them or toasting them and grinding them with other spices, but this sauce is way more flavorful than its ingredients suggest and much friendlier for a busy cook.

I ended up with much more than 12 muffins, put the additional batter in an ungreased loaf pan and cooked it a bit longer, it came our rather easily also.

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).

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

However, for those of you wanting to know how to use it, I cook with it in every meal I pretty much make.

For the most part, I cook and bake with coconut oil, which helps get a lot more of it into my diet without much effort.

I haven't cooked with it a lot so i was excited when i saw this as I find dishes using big slabs of eggplant a bit much.

Additionally — we blended the blueberries in with everything else which make cooking so much easier.