Sentences with phrase «pretty much cooks»

-LSB-...] I've found a new favorite weeknight meal that allows me to pack in as many different vegetables as I want, and, after the initial chopping, pretty much cooks itself.

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.

I've found a new favorite weeknight meal that allows me to pack in as many different vegetables as I want, and, after the initial chopping, pretty much cooks itself.

Stir fry is my JAYUM and I'll pretty much cook for anyone.

Growing up, we usually ate the same dishes on Christmas that we had Thanksgiving, and I still pretty much cook the same foods for both holidays.

I think I would enjoy pretty much any cooking class since I love learning and cooking.

Also, do not flip the pancakes until they are pretty much cooking through.

Which is why it's been so quiet on here, I am still pretty much cooking from scratch every day and Hetty eats a raw food diet so that adds another layer of admin and then there's the veggie garden... and work too and I have another new project I am working on.

Cook it until it ¿ s pretty much cooked through and has rendered some of its fat, 3 to 4 minutes.

You've seen me use these measuring spoons on pretty much every cooking video from turmeric milk to homemade mayonnaise and everything in between.

Cut up the eggplant into large chunks and roast in the oven until pretty much cooked through and dried out a bit.

Not exact matches

I cook pretty much every day.

Cook didn't say what particular Apple product attributed to the gain, only that «the results were broad - based, they were pretty much across the board,» implying that they were spread across iPhones, iPads, PCs, and services.

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.

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.

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 like them sweet and firm and I'll eat then plain, baked, sauteed, or pretty much any way you can think to cook a cherry.

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's nice that the recipe is pretty much laid out for me, since I don't usually cook other people's recipes, although I do read a lot of cookbooks and cooking magazines.

While I love to take my time and cook elaborate meals for dinner, this is pretty much impossible during the week these days.

Pretty much everything April Bloomfield cooks is the kind of perfection that you didn't know your life was missing before you arrived (hello, lamburger, crisp boiled peanuts and thrice - cooked chips!)

i use citrus in pretty much everything i cook - this would add a dimension of flavor I can only imagine.

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

I'm pretty much retired, so I'm usually home while it's cooking.

Pork tenderloins are one of my favorite proteins for many reasons: they're quite mild, so they are very much a blank canvas and work with a multitude of flavors; they cook pretty quickly; they're lean and healthy; one tenderloin is pretty much the perfect size for us, with my husband eating a bit more than me and my son eating a bit less.

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....

Pretty much not a day goes by that I don't cook with onion and garlic.

I like to cook pretty much everything in there because it holds the heat and keeps it evenly distributed.

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.

I actually meant to make this last week when I got back from Bonnaroo, but of course what with hanging up wet tarps and feeling a lil sad about missing my new pals, actually cooking anything was pretty much out of the question.

-- Eater «The recipes are accessible and charming, as you'd expect from the guy who's pretty much single - handedly responsible for the current renaissance of Middle Eastern cooking (with apologies to Claudia Roden).»

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!).

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.

Using your slow cooker or your pressure cooker as the weather warms up is just pretty much genius, -LSB-...]

I have a feeling it's going to get a lot of use over the summer, because it allows me to cook pretty much anything without heating up my kitchen.

But I have pretty much learned how to cook from reading your blog.

In the last few years, I've pretty much stopped cooking from cookbooks completely.

I thought that this delicious tart would be perfect as my last post before Christmas: it's pretty much a clafoutis with a crust — I am a crust kind of girl — and the recipe comes from one of my all time favorite cooks.

Mushrooms are one of the most versatile ingredients you can use; they are super quick to cook, you can use it as buns for a burger, you can cut them small and use as a filling for pot pies or omelettes, and you can slice them to use on top of pizzas, or on pasta sauces, or for pretty much everything you can think of.

After Thanksgiving, I am pretty much in the kitchen baking & cooking and what...

It was the first time I was cooking with black cardamoms so I was pretty much excited about it.

I added hemp to pretty much everything when I first went 100 % plant - based because I didn't have a great handle on cooking yet and was looking for a mega nutrient boost.

And the cooking technique works with pretty much any kind of potato.

I pretty much suck at cooking but I'll give them a try.

I pretty much only cook tots in my waffle iron anymore.

If you're into raw fish, you can eat this one pretty much immediately after you mix it up, but I liked it best a couple hours later, after the flavors really had a chance to meld and the fish was fully cooked.

When I was a student I didn't want to spend much time cooking, so the food was usually prepared well ahead of time, and then reheat, or simple dishes were all the time favorite, like boiled potatoes served with homemade pickles or macaroni a la flot, or famous salad vinegret was cooked pretty often.

I also stopped the faux packaged foods and pretty much only do home cooked now.

We eat spaghetti with «meat sauce» (basically: cook an onion and some ground beef, drain, cook some garlic & red pepper flakes in the leftover fat, add a jar or two of tomato sauce — we like Classico because it's not sweet — toss in parmesan and Italian seasoning, and let it cook while you boil the noodles) «smashed» chicken (what we call chicken that's been beaten flat with my rolling pin and then cooked in the cast iron pan on really high heat), and homemade pizza pretty much every week.

I cook pretty much everything from scratch.