Sentences with phrase «not stopped cooking»

She has not stopped cooking for individuals, retreats, and large groups since.

I loved your zucchini muffins and the celeriac fries are a triumph, I haven't stopped cooking for days you are an inspiration!

I bought Deborah Madison's new book last month and I can't stop cooking from it!

But, the good news is I haven't really stopped creating content for the blog, because I haven't stopped cooking at all... the managing the blog has been the achilles heel for sure.

I can't stop cooking from it!!

Don't stop cooking at «browned,» they need to go further.

Don't stop cooking when the temperature rises.

I am definitely trying to make this soup, thanks for the instant pot cooking method (since I bought that baby I can't stop cooking in it!)

Nigella Lawson: Once asparagus season starts, I can't stop cooking it.

Not exact matches

While Facebook and Apple might not look like direct competitors on the surface, that's not stopping Mark Zuckerberg and Tim Cook from engaging in a war of words with regard to their respective companies» varying business models.

If you want people to stop eating pork and shellfish because you don't know how to properly cook it without causing disease and death to your people, make eating it a sin punishable by death.

@@@@@ JEEZ yeah and ABRAHAM ISSAC YACOOB AND KING DAVID KING SOLOMON YAHSHUYAH MESSIAH APOSTLE PAUL JONAH where born and raised in Europe in the European Vatican eating pork drinking animal blood eating sunny side running half cooked eggs with hotsauce and black truffles and eating shellfish yeah you people can't stand the truth and slavery never happen in USA and the black inventors of USA stole every invention huh and the European Vatican stop the Transatlantic slave route trade too no where so please explain too me WHY MY BLACK PEOPLE ALL OVER THE WORLD when they have mixed children they all come out BLACK DNA don't lie VATICAN DO LIE

If every time we didn't understand something we stopped at «goddidit» we would still be sitting caves waiting for the next thunderstorm to create a fire so we could cook some food.

Now that the wait is finally over, I truly haven't been able to stop cooking from this masterpiece of a book, and it has exceeded all of my very high expectations.

You came to Paris and didn't stop in and cook for me?

My good friend Irina, whom I can't seem to stop talking about on this blog, is an expert on Ayurveda and Ayurvedic cooking, and helped me track down all the proper ingredients for the soup.

I eventually stopped because my parents got sick of cooking the same old things over and over again and I just couldn't find the time since I was in the process of exams when I first started.

Give the grated courgette a good squeeze to get rid of some of the excess water in it — do not skip this step as it will stop your muffins cooking properly.

Found this recipe via the app, tried it immediately... still cooking but I can't stop tasting it!

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

~ Thoroughly cook your oats with the almond milk and water, either on the stovetop (medium heat, stirring often) or in the microwave (1/2 power, 3 - 5 minutes, stopping to stir so it doesn't bubble over).

I boiled the same pot of water three different times because the first time I started it, my mom told me she was going to go straight to my uncle's and wouldn't be stopping for dinner because they were behind schedule, my aunt and cousin figured they'd wait till my uncle's party to eat, and then finally I got to cook the pasta when our friends arrived.

Ok, they were still delicious, just a little crunchier than I think they should have been, and you can see by picture how they cracked a bit.I think not cooking them quite as long would have eliminated some of the cracking.Next time I would refrigerate the dough prior to flattening them too, I don't know if it would help but it sounds like a good idea.All I can say is a little crunchy they were perfect for dipping in milk, and since I brought the cookies, you can bring the milk!Thanks so much for stopping by today, have a very cookielicious day!

So fragrant that I didn't even want to stop smelling it while I was cooking this...

While I am not stopping the rest of the family from eating meat, I am not cooking it!

However, the cool cream helps to arrest the cooking of the sauce giving you more control in case you did not stop heating in time.

Being as I'm only cooking for one I sent the leftovers to my grandsons and they haven't stopped asking for more, so guess what's cooking away right now??

I had stopped looking for cook books and recipes many years ago, because they just weren't worth the time or money and had perfected some of my own.

I just can't stop, you cook like me - and I feel completely empowered to shift things around a tich.

The cooking didn't stop when I got home.

I was very surprised at the «Why I Don't Cook With Extra Virgin Olive Oil» video, and have since stopped that bad habit.

But, I will say I have not stopped baking / cooking.

But if you don't «shock» those vegetables at that point by spooning them out of the boiling water and plunging them into ice water (or at least rinsing under cold running water) to stop the cooking process, the carryover heat will continue to cook them to the point that they turn army - green and flabby.

Now, when I don't know what to cook or I'm looking for a particular recipe this is my first, and often only, stop.

:) I already have something else to read, Somerset Maugham's «Of Human Bondage», a book suggested by my good friend Cristina — I'll try to balance it with my cookbooks since I don't plan on stop cooking and baking.

It's been so hot and I haven't felt like cooking, so I stop by Whole Foods and hit up their hot bar for lunch or dinner.

Do not stop whisking — you don't want lumps of cooked egg to form.

You also want * most * of the liquid cooked off but not all of it, stop before you've cooked off all the liquid.

I love to cook and bake but don't consider myself an expert, it doesn't stop me from trying new recipes.

Line the tins with pastry, pushing the pastry into the tins and taking great care not to stretch it — this will stop it shrinking during cooking.

The rapid boil cooks them just enough, but then the ice bath stops the cooking so they aren't mushy and maintain their pretty green color.

My best friend and I kept «taste - testing» while it was cooking and we couldn't stop gushing how awesome the flavor was!!

Today, I'm crazy busy cooking and baking a feast for my family... I've been cooking since I got home on Tuesday night and I won't stop until dinner tonight!

The ice bath will stop the cooking of the eggs and ensure that you do not hard boil them.

It is an easy fix so you don't have to stop cooking fish.

But don't let that stop you from cooking with them.

And I didn't want to do what I always do, which is just cook it with vanilla and sugar and eat it on yogurt, because I've stopped really eating any dairy now.

Once cooked, drain them in a colander and run them under plenty of cold water to make sure they stop cooking and don't stick together.

The quote was a summary of what I'd been feeling and thinking, and like a brilliant reminder, it nudged me not to ever stop creating — whether expressing myself through writing, making art through food styling and capturing the still life through my lens, or the simple act of cooking.

I can't hardly get any decent lighting for my photography and the kitchen is super tiny to accommodate my cooking and baking... Oh well, I guess it could be worse so let me stop complaining!