Sentences with phrase «off from cooking»

Or take a day off from cooking and eat out at a local café or restaurant.

When you want to have a night off from cooking you are in for a treat as Paris's 7th arrondissement is one of the best places to go out in for a meal; you could even dine with romantic views of the lit Eiffel Tower, or even better, inside the tower.

It would be great for her to know that she can take a night off from cooking, and your mature dating experience will be surrounded by the perfect atmosphere.

By applying these same techniques to vacation I got a week off from cooking (and we even had extra family members on the trip so I was cooking for more people).

As a bonus, I also get a night off from cooking once a week or so when they cook... no complaints here!

Pizza night is basically mom's night off from cooking, and I love that!

Tonight's my night off from cooking as Mr. GFE has a Tuesday night commitment that just started again.

We got a new pellet smoker grill and have had that bad boy fired up every weekend since, which means for the most part I've had weekends off from cooking.

If you fancy a night off from cooking over the weekend then try this recipe out.

What I'm getting at is that I feel pretty confident that there are a lot of moms out there who would gladly forego flowers or jewelry or whatever you might get your mom for Mother's Day (I already gave my mom her gift, vintage Pyrex, by the way) if they could have a whole day off from cooking.

Not exact matches

In response, the company developed a free online social space for grillers of all skill levels, from backyard beginners to competitive pit masters, so they can swap recipes, cook - off stories and pictures and videos from the pit.

Benioff's move set off a chain reaction from other Silicon Valley executives, including Yelp's Chief Executive Jeremy Stoppelman, and Apple CEO Tim Cook who also condemned the Indiana law, and others like it around the country.

I don't think Jesus would support this administration... And since you want to know about Jesus... The Bible says if you don't work you don't eat... So I'm SICK of working my butt off and seeing all these people sit around cooking out and not working and wearing real nice clothes, nothing but the best... That is nuts... Nancy Pelosi get out on the streets go from neighborhood to neighborhood... Try Memphis, or New Orleans... You don't have a clue of what goes on... Your Blind...

In four chapters, I cover how to create cook - off winning chili, from the chiles to the meat, to the other ingredients, and finally the cooking and serving techniques.

The next three chapters document the history, with recipes, of the two major chili cook - off sanctioning organizations, as well as the upstart chilis from states other than Texas and California.

In four chapters, he details how to create cook - off winning chili, from the chiles to the meat, to the other ingredients, and finally the cooking and serving techniques.

This chili recipe, from my wife Mary Jane Wilan, will not win any cook - offs because it fails to conform to the prejudiced, inbred standards of contest chili.

Turn off heat, then remove bowl from slow cooker.

Take off from the flame and slightly mash the cooked content with the back of a ladle.

Add the cooked leeks back into the pan and deglaze the pan with the balsamic vinegar, quickly stirring to scrape up any crispy bits from the bottom of the pan, then take the pan off the heat and serve, topping with basil sprigs.

It also lets digitally programmable slow cookers to alter their shut off time to prevent overcooking when away from home.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and scook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and sCook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

You get some of the smokiness from the maple plank and the sweetness from the sugar and the savory of the mustard that pretty much cooks off, leaving an outstanding combo of sweet, savory and smoky all wrapped around an amazing piece of salmon.

Cook, stirring, while moving the pot on and off the heat to prevent the caramel from burning, until the popcorn is completely coated and the mixture is deep mahogany in color.

Off the Shelf: Cooking from the Pantry presents a blueprint for from - scratch good eating that relies on a thoughtfully stocked larder, a few fresh ingredients, and truly streamlined recipes.

So I printed off the recipe from Cook's Illustrated, run by America's Test Kitchen.

Add the garlic and cook for another 2 minutes, then add the squash, chopped serrano chili, and coconut milk (if you're using regular coconut milk, skim off the cream on top - don't throw it away, you'll need it later; if you're using light coconut milk, add all the contents from the can).

After that, we broke off into groups to do a «Chopped» style cooking competition where we were allowed an assigned cut of lean beef (ours was ground beef) along with four other ingredients from the pantry / fridge and unlimited spices and seasonings.

Cups may vary in size (many are quite off, especially the cute / gimmicky / gifty kinds but even ones from so - called good cooking brands) and depending on how you put the flour in it (scooping with the cup, spooning flour into the cup, fluffing the flour in the canister before you measure) you could end up with a weight anywhere from 4 to 7 ounces per cup!

In the future I'd cook this at medium because majority of the caramel was turning brown and the clumps were still completely uncooked, so I had to take it off the heat and whisk it aggressively to keep it from burning.

Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until chicken is no longer pink in the center and cooked through.

Heat a barbecue or a frying pan and carefully lift the slices from the marinade, allowing excess liquid to drip off then place on heat and cook till the meat is cooked both sides (it will cook quicky).

2 fresh corn cobs, corn sliced off before cooking 4 cups fresh kale with stem removed (tear leaves away from the center stem) 1 tablespoon olive oil 1/4 cup garlic butter (see below) Sea salt and fresh ground black pepper

(1.5 hours) Pick up the turkey that I ordered thanks to the aforementioned post-it note (30 minutes) Wednesday Evening: Head to «stuffing night» with Brittani's family (3 hours) Wednesday Night: Brine Turkey (1 hour) Thursday Morning: Start cooking and continue cooking all whilst making an insane mess and chasing off my father who will inevitably be trying to pluck turkey skin from a piping hot bird.

When the potatoes are about 15 minutes away from being done, start cooking the veggies in some olive oil until softened, then add the beans, hominy, millet, and enchilada sauce, and stir until incorporated and warmed through (assuming the sauce had some time to cool off).

I melt butter, sprinkle in a little flour and cook it off, then bit by bit add a half - and - half mixture of warm milk and decanted cooking liquor from the boiling pot.

My favorite way to use up various greens is Deborah Madison's Greens with Potatoes recipe - can't remember off the top of my head if the recipe is from The Savory Way or Vegetarian Cooking for Everyone, but essentially it's sauteed greens with some cooked potato chunks tossed in, and a little olive oil / lemon juice / vinegar for flavor, plus salt and plenty of pepper.

Add mushrooms and continue to cook until mushrooms are soft and the moisture from them has evaporated off, about 5 - 6 minutes.

Hattie B's Nashville Hot Chicken is literally the first chicken I've eaten in at least twenty years that even comes close to Grandma B's fried chicken — with one important caveat: instead tasting like chicken sent from heaven, it tastes more like the devil himself cooked up a batch of fried chicken on his day off.

To release the bean kernel from the hull (shell) and drastically reduce the cooking time you can soak the beans in water overnight or for a day and you will be able to slip off the hull.

I did hear from someone that she rubs the beans after cooked in between paper towels and that takes off a bunch of the skins.

The series kicks off with a Halloween dinner party featuring chef Jonathan Waxman at Barbuto serving up some of his beloved classic dishes, then with Jamie Bissonette at Toro, where guests will enjoy his delicious dishes including the Paella Mixta, Anne Burell at Phil & Annes Good Time Lounge goes family - style in Brooklyn, Justin Smillie at Upland serves up his much sought after slow roasted duck, Marcus Glocker at Batard with a crowd pleasing delicate seafood tortellini, Mario Batali at Del Posto with a lobster salad as part of a five course menu, while Joey Campanaro at the Little Owl includes diver scallops on the menu, Marc Murphy at Landmarc is set to cook braised shortrib, with Los Angeles chef, Vartan Abgaryan from 71Above preparing a very special meal at James Beard House, Scott Conant cooks for one table of guests at the chefs private loft, while Alex Guarnaschelli at Butter with her crowd pleasing crab cakes and scattered acres roasted chicken.

We will also be looking to do on - premise and off - premise wine services, pop - up dinners, visits from wineries and cooking classes.»

Turn the heat off and remove the skillet from the heat and stir in the cooked millet.

Keep it simple and learn the art of how to cook barbecue, how to get moisture and tenderness from your pork butt, how to cook a rib so that it's tender and not overdone, falling off the bone.

«Some Texans at a chili cook - off will make chili from any type of meat that isn't obvious poison,» observed Texas food experts Phil Brittin and Joseph Daniel.

Thankfully I managed to get some from a world foods stall on a market for 1.99, but he said it's getting harder to get hold of cooking grade oil — probably because it's all being sold off at a premium elsewhere!

Remove from water and rinse with cold water to stop cooking and to cool off asparagus.

2 Release the pressure after cooking: Right when the timer goes off, perform a quick pressure release by moving the pressure release knob from «Sealing» to «Venting.»

Once cooked and cooled down from nuclear, I just opened the ring, slid it off the base, and cut it into the nice wedges.