Sentences with phrase «n't use it for cooking»

It's hard to understand but I have many cookbooks I don't use for cooking.

When you are not using it for cooking give your child a big bowl and a little bit of soap and they can have fun making bubbles.

Like an aluminum baking pan (that I do not use for cooking!)?

I use it for removing make - up (beauty DIY skin care products) but I won't use it for cooking.

Not used for cooking or dressings.

I would be cautious if you reused the water, but if the water was thrown out and not used for cooking the venison or rice, it would probably OK (no 100 % guarantees).

Not exact matches

While the Cat - Man - Doo brand is not for human consumption, other types of bonito flakes are popularly used in Japanese cooking.

It is like when you know the truth but you are denying the truth... like when you cook for example some vegetables and you use a lid to cover it so that it will boil nicely, when you cover with the lid, you do not see it but you know that there are vegetables... same as you know that this piece of metal can't do anything but still you are asking it... so its like you are denying the truth...

Tiny details that strike Wilson's fancy, like the «cooked fish» of John's feeding narrative, are used to reconstruct not Jesus» teaching, for there is nothing to be said about that, but his public ministry.

The cuts we often use for grilling and smoking, like ribs, benefit from long, slow cooking and don't get tender until well done, 160 degrees F and above.

If not, the salt block pieces may be ground with a grater (such as a Microplane ®) and used for cooking or table service.

Using raw beetroot is best for the risotto, I know large Tesco stores sell raw beetroot but if you're still not having any luck then cooked beetroot should work well too.

I've used salt blocks for a variety of cooked and cold presentations and think it is novel but probably not something to do every day.

The thing I never used to do though is bake them whole, I'm really not sure why as it seems like such a logical way of cooking them, but for some reason it just never happened until this week.

It can be eaten raw with a meal, boiled in a pot of soup (taking care that the pepper does not burst and removing it carefully before serving), cooked in rice and peas or used to make seasonings for meat, including jerk.

I'm not sure about the exact measurements for dried chick peas as I always use cooked chickpeas from a tin which are really easy and convenient.

Also, when you mentioned good fats for cooking, e.g. olive oil, what about Rice Bran Oil as I have been using this for some time and wonder whether you think it is a healthy oil or not.

Hi Ella, I would like to cook healthier treats for my kids but my son is allergic to nuts so can not use almond or peanut butter.

She didn't even like the sweet potato brownies Those kids are so used to refined food today that they do not appreciate home made food But I must say that I love to do your recipes as they are easy even for a lousy cook as me Thank you for your great blog.

I halve the ingredients as I only cook for two and even though I usually lack one or two of the veggies (I've replaced chickpeas with lentils before and have completely left out spinach and / or aubergine once or twice as well) the flavor is always spot on and not too spicy for me (probably because I use almost the full amount of sweet potatoes....

Yes that isn't a problem at all, just make sure that you cook them at 30C or dehydrate them until hard again before you use them for this recipe, as it won't work if the nuts are too soft and wet.

I used brown rice flour for these and they taste really good although I cooked mine for 50 minutes and they still weren't fully cooked on the inside, but I think I have a bad oven or something lol because baking recipes I try never come out how they are supposed to

I use MomoChaFineTeas award - winning matcha — Cooking grade is perfect for lattes and not bitter at all, so creamy it's this one: http://www.momochafineteas.com/Teas/matcha/matcha-cooking-grade

I'm not one for waste and if I was a better cook I'm sure I would think of some way to use it in another recipe but I'm not sure whether that would be a good idea or not?

I'd like to use my freezer more often for left overs as I think that will be a great time saver for me (I'm not always the most motivated person when it comes to cooking) but wondered what rules you follow when freezing food.

I'm not quite an empty nester yet, but I'm used to cooking for a crowd and our household has started shrinking.

I imagine that it doesn't need to be the virgin organic kind I use for cooking?

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

I have been using this site as a daily reference for cooking almost all of my meals and it's been wonderful: — RRB - I want to make this dish tonight, but I'm thawing a whole chicken... not just breasts.

Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.

It will be okay to not use parchment paper, I just find that they cook slightly better on parchment or silicone baking mats (and it makes for easy clean up).

I use it for cooking, but don't want all my food to taste like coconut.

I can guarantee you won't ever find me using those ingredients when I cook at home for my family.

In a large saute pan over high heat, add the oil, and cook the fish for about 3 minutes on each side, until the salmon is firm (not spongy — use the back of spatula handle to press down on the salmon).

However, I am a practical person and I don't have a slow cooker because it just uses too much electricity for cooking a dish (2 hour - 4 hour cooking?

This cookbook is a great tool to use for everyday cooking, with lots of tips and twist to make standard things a bit more special but not difficult.

(If you don't already have a rice cooker, I highly recommend using one for perfectly cooked rice!)

Not to mention, that if you cook your own chickpeas you will be able to use that glorious cooking water for your hummus.

Tried using it for a veggie dip while waiting for the potatoes to cook... (I couldn't wait to try it), and loved that too.

I always like using my slow cooker on holidays because it frees up the over for other things and you don't have to watch the recipes so closely.

Plus, you can always use the extra rub on whatever you are cooking alongside the pork or save it for next time (assuming it hasn't touched the raw pork, obviously).

You may be looking for ways to use up summer squash now, but come winter, wouldn't you love to be cooking up a squash casserole or tossing some into spaghetti sauce or sautés?

Who doesn't like recipes that use fewer ingredients?In our busy world sometimes less is more and when it comes to cooking / baking we're always drawn to recipes that are easy and the shorter the list of ingredients the better.Our Sunday Supper team is doing just that today and we've got for you tempting recipes using 5 ingredients or less!

That being said, once again, the dish was easy to prep, but it was more hands on than my normal pressure cooker recipe that I use for red lentils (which isn't a bad thing necessarily).

I've not used a pressure cooker myself, but growing up I remember my mom using the pressure cooker often for stews.

I haven't found a way to make it not gritty, so while I use this kind for cooking recipes, for drinking I blend the shredded organic coconut with hot water and strain.

Most people use their slow cookers for dinner recipes, but why not put your crockpot to work on some freshSlow Cooker Summer Fruit Compote.

I like to use the fresh sweet potatoes not the canned variety in this recipe and it really isn't difficult at all to cook them for the dish.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

I think just a little less chilli (not for me) I used lamb, cooked quickly and made a fresh salsa (red onion, red chilli, tomatoes, with lime and coriander), guacamole, cheese and tabasco on a soft flour tortilla.