Sentences with phrase «really cook things»

Not exact matches

Too many cooks in the kitchen can really muck up a good thing, as the cliche goes.

It involves opening our homes, giving liberally, meeting needs, sharing our things, doing favors, making sacrifices, listening, helping, cooking, cleaning, praying, hugging, and maybe even saying «yes» when we don't really want to.

This... this was just a little thing that can be written off as an «isolated incident» until things really get cooking.

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!

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.

I'm studying on the local school and I really love to cook and try out all the different things posted on here, but I'm not sure what my favorite cuisine is.

Cook for another 15 - 20 seconds - things should really be sizzling.

Here are three things I really like — enchiladas, slow cooker recipes, and casseroles!

Cook the farro, toss with pesto (homemade or a jarred version if you want to really speed things up), spread in a baking dish, top with sliced tomatoes and cod, sprinkle on some panko breadcrumbs and parmesan, bake for five minutes and broil for two.

Most of my cooking in this style is kind of thrown together, which is why I don't often post it, but I will make an effort to really document what works, why I did this, that, and that other thing, and will keep on making food that tastes great and makes you feel great!

«En Papillote» might sound fancy (as do so many things when said in French), but it really just means cooked in paper.

That said, my husband and I cooked all our meals from scratch before my diagnosis and therefore identifying things that were naturally gluten - free wasn't really a huge problem for us.

One thing that's been really fun about moving towards a fully plant - based diet is discovering new creative ways to use plants in cooking.

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 the main things for making them crispier are to cook them longer than you think you should, and then I have always heard that cooking them on a cooling / baking rack really helps.

To make sure I'm representing things accurately, I time myself as I cook, which really highlights my lack of culinary efficiency.

I really hate when I'm cooking multiple things and my timing is off!

I'm a good cook and have baked lots of good things but somehow never really made a successful cookie before, as weird as that sounds.

I love making pumpkin themed things around this time, my younger sister is really fun to cook them we with on the weekends.

I kept three cookery books out of the boxes for our move and having cooked three things from Rachel's book over the weekend am so glad I did — it really is a beauty of a book.

Sorry about ur squid allergy, but ur hubby is really lucky to get a good share I love it... but it has been a long time since I cooked it.U r right about cooking fish back home, especially at my hubby's place they cook fish fish and more fish... fOr my hubby buying fish is an addiction just like I buy other things..

It's really sweet so I think it'd be a little sickly if you just drank loads of shakes but definitely if you do things like cooking it into pancakes etc. then it's be really good.

Anyways, I have a really long list of recipes for all of those dissimilar things — some of those I've been putting off because I'm ADD when it comes to cooking.

I usually have cashew, peanut and almond butters as well as tahini, for cooking, but I really don't usually spread them on things and eat them plain.

Of course, if eggplant really isn't your thing, regardless of how it's cooked and seasoned, then swap it out for some other vegetables.

(The great thing about these sausages is that they're already cooked, so this is really just a way to brown them and heat them up).

I was really excited to to cook some new things (including gluten free brownies and cauliflower crust pizza — to come on the blog) and on my first post-cleanse grocery trip I added eggs, tomatoes, bananas, red meat, cheese and a couple kind bars to the fruits, vegetables, nut and coconut milk and salmon and chicken I had been eating.

Chicken salad was actually one of the things I really enjoyed experimenting with when I first started to get into cooking, but something...

It has really inspired me to start trying to cook other things, so thank you for your wonderful recipe.

But no - one really likes to cook first thing on a Sunday morning.

More about balsamic — So, this is one of these pesky things where I feel it's really important that nobody feel that they need to spend a ton of money to cook well, because you don't.

The other great thing about this recipe is that it takes almost no time to put together, so it's a great idea for weeknights when you don't really feel like cooking.

I'm never a very good critic about my own cooking... always thinking things could be a little better or aren't quite right, but I have to say that I thought this was really, really excellent.

If there's one thing I've learned from my first week cooking in Peru, it's that those Peruvians really kill it with their rich and flavorful sauces.

And useful tips on how to make sure it is really done — I always get a bit nervous about things being cooked properly as I don't like them being overcooked but I also don't want to poison myself.

Which really isn't a bad thing, since I love cooking and eating but it's exhausting, and doesn't leave much time for anything else...

I used rosemary sea salt and really enjoyed snacking on things as they cooked.

This time, I really wanted to cook it in the oven, alongside some veggies to keep things quick and easy.

Things have changed a little from when my mum told me she loved my cooking and when further questioned said I have really interesting things on Things have changed a little from when my mum told me she loved my cooking and when further questioned said I have really interesting things on things on toast.

The recipe really couldn't be easier - we simply add chicken breasts, broth, a few chipotle peppers in adobo sauce (for both spice and smokiness) and seasoning to our pressure cooker and let it do its thing for 10 minutes.

I hate bananas (I really do), but I'll be making it for my guy, who's been cooking all sort of delicious things for me as I navigate this «I don't feel like cooking» funk.

I had high hopes for cooking really healthy things with them but they made my tummy very unhappy and very bloated.

I tried this methid today, had to change a few things based on what I had in the house — but, the method of cooking flavorful cous cous and veggies is really what I needed, and this recipe was very useful for that!

I'm all cozied up in my pjs on the couch with my mom, sipping multiple cups of coffee, and watching the new episode of This Old House — which will probably be followed by a handful of cooking shows and / or westerns and / or a really old movie I've never heard of but my mom swears is the greatest thing ever recorded on film.

For one thing, I can get back to problem solving for this blog and really hone in on the real food for busy people aspect... I have drifted away from this since I have had inordinate amounts of time for the past six weeks to make whatever cooking creations from scratch I wanted!

We're really starting to get into this slow cooker thing.

The one who never stops talking about how they finally found the perfect thing to scrub it with, so there's really no excuse not to cook everything in it.

My family spoiled me!!!! They are fascinating chefs, so I never had to cook, and never really wanted to, maybe it was one of those things when you don't want to follow in your parent's footsteps??? Anyways, when the time finally came for me to cook for myself, I felt lost.

There's certain spices I really like, but that's very dependent on what kind of thing you're going to cook.

For a while slow cookers were all the rage, and while convenient, they lacked one important thing that people really wanted — the ability to make a wholesome meal quick!