Sentences with phrase «right about the cooking»

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..

You're so right about cooking being freeform and baking being precise.

And you are right about cooking.

Not exact matches

In a written statement, the Human Rights Campaign president said Cook expressed support for the three - state campaign when he first learned about it.

Cook also posts about women's rights, LGBT rights and a range of other social issues, which helps to convey Apple as a brand where inclusivity is celebrated.

«This is not about the left or the right, conservative or liberal,» Tim Cook wrote in response to the protests and violence in Charlottesville.

My favourite cooking is Indian and Italian (living together my partner who is Italian has taught me so many great and simple things, and about the «sacredness» of pasta and the right timings...).

I cooked this in my pressure cooker, 3 minutes and it came out about right, it's more spices than I would normally use for 4 servings, but about right for the pressure cooker which always seems to need more seasoning than the stove top meals.

Your recipe sounds about right, but what I can't express enough is that you have to wash the tripe very well before you cook it.

I think you're totally right about combining raw and cooked food, especially at this time of year, it's important to remember the raw.

Enough about cooking and on to shopping... That's right.

If you're curious about more recipes with ancient grains, check out my post 10 Grains You Should Be Cooking With Right Now, including 30 recipe links to get your dinner planning going.

Speaking of takeaway, the initial reason for my food safari was an urgent craving to delve into the richness and healing properties of Ayurvedic nutrition and cooking and to sink knee - deep in learning about how to eat right for your constitution or dosha.

My husband told me my mom would have explained the meal prep the same way — says something about her cooking, too, right?

She complains that we have short memories when we tease her about her lack of cooking — and she is probably right.

Right now I eat eggs (I talked more about going vegan - ish in this post), but should I decide to nix them, I want to be comfortable with eggless cooking.

You can serve this one - pan dinner right on the baking sheet it's cooked on, or transfer everything to a platter before drizzling with yogurt if you want to be fancy about it.

I'm pre-ordering right now, even though I have a feeling that I might receive several copies before my wedding in January:) Because, uh, I talk about your site all the time, and cook almost exclusively from it.

You can read more about my Indian cooking adventures here or in my recipe book Eat Right for Your Shape.

When I read about Domestic Goddess» sugar - high fridays, the idea of cooking them Tatin's style came to me - it's one of the richest kind of fruit pie, right?

You're right about slow, low cooking — it just performs some kind of magic (and isn't chili always EVEN better the next day!)

I was daydream about having endless foods to cook with and try right at my fingers tips!

I traveled to Salt Spring Island, cooked my butt off all day, and served up a whole bunch of «small bites» featuring smoked salmon to about thirty people (and of course, wildly over-estimated how much food I'd need to make — but it's better to have too much than not enough when it comes to feeding people, right?).

Set your oven to broil and place the skillet right under the broiler for about 8 to 10 minutes or until the eggs are cooked to your liking.

Set your oven to broil and place the skillet right under the broiler for about 8 - 10 minutes or until the eggs are cooked to your liking.

Continue cooking for about 30 seconds, then immediately pour all of this, including the bacon fat, right into the reserved salad.

So, I'd say 3 to 4 cans of rinsed and drained black beans cooked 4 to 5 hours on low should be about right.

The trick to cooking the chicken just right is to start with cutlets that are a thin, even thickness, about 1/4 inch.

Before you even think about cooking, you need to start with the right ingredients.

I had some doubts about the two - day marinade, generally like to cook my fish right off the boat, but the texture was sublime and the subtle flavor of the miso was right through the fish, not overpowering it but highlighting the unctuousness.

The interesting, or perhaps peculiar, thing about these cookies is that the dough begins with a mix of both cooked and raw egg yolks.The eggs are the centerpiece of these rich, buttery cookies, and the result — if done right — is a cookie that's substantial while remaining tender and delicate.

I set up both of my Char - Broil 940X grill for indirect cooking — coals on the left, pumpkins on the right and an internal temperature about 250 - 275:

I thought you'd like to know your recipe is spreading through my family and friends this holiday season; thanks so much for providing such a delicious, nourishing dish I feel good about cooking for others and passing on to others:) Oh and I replaced the berries with pomegranate seeds and they fit right into the recipe.

When it's done the fat cap slides right off in about one second, but I also think it helps the meat stay moist during a long cook.

I had asked above about cooking the greens for slightly less time and it turned out about right when I did — I used scallions (no leeks in the fridge!)

They're ready to cook on in 15 minutes, so you can light them while the shrimp is just about done marinating, and get your sides ready so that everything is done right around the same time.

In case you have not thought ahead - as I had not - about the overnight prep, I made the spice / herb paste, rubbed it on, and put it all in the slow cooker right away.

Basically you'll cook about four cups chopped vegetables in oil with garlic, add a pound of broken pasta and a quart of broth, and cook it all until it's done, stirring in already - cooked salmon right at the end.

Although I'm looking forward to a time this winter when cooking can become a more leisurely affair, right now I still want to eat well but if it's too complicated or time consuming, I may as well forget about it.

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.

When you're ready to serve, pop these babies right into the slow cooker for about 2 hours, really letting the buffalo flavors soak right in.

a question about the end: I mix and pour the sour cream into the slow cooker right before serving?

Sometimes I use this simple recipe (but always with ghee butter... and fresh coriander before serving), sometimes I add carrots, potatoes, lamb ribs, chicken,... There is nothing bland about this dish if you cook it right, and use a good curry and stock.

(If your answer is «not Instant Pot recipes because I don't have one yet and I'm really sad about it,» you can fix that problem right away by getting the Instant Pot DUO Plus 6 Qt 9 - in - 1 Pressure Cooker)

Just make sure all the vegetables are thinly sliced to help speed up the cooking time and add plenty of stock as the pasta will absorb most of it, I used 1 litre and that was just about right.

Lay the turkey breast on the rimmed baking sheet right over the lemon slices and cook for about 1 hour

Making your own tsoureki can be challenging even for the experienced cooks, but experience has shown me, that it's all about having the right recipe.

I think it's unnecessary to cook it to 300 — I went to about 260 - 270 (about 5 minutes, right about at a soft crack on my thermometer, although I didn't test it in water) and it has a nice caramel taste, and snaps apart easily.

Each week, a different staffer will tell us about what they're cooking, eating, and generally into right now.

Add a slick of oil to the pan and place the bird skin side down grill, then cook until the skin is so crisp you might just peel it off and eat it right now, about 25 to 30 minutes.