Sentences with phrase «same dish with»

Re-line the same dish with parchment paper, extending the edges of the paper up the sides.

Or perhaps it's the family - style serving nature of casseroles; everyone initially reaching from the same dish with the same large serving spoon.

Make some variations while preparing pasta dish so you can get different tastes because you may become lazy by doing same dish with same taste, same ingredients, same aroma and bla bla bla... Ok this capsicum and cheese pasta can be made with penne pasta (any pasta you can use), capsicum, cheese, onion, tomatoes, green bean, spices and herbs.

Not exact matches

«I would take the fat off her chicken, and with the potatoes, I would dip them in egg white and paprika and put them to one end of the dish and she would know they were for her,» McGrady explained of how he would help Diana enjoy the same meals as her children.

* Dish wants you to know that Sling TV has nothing to do with its Sling Media and Slingbox products, but doesn't explain why it used the same brand.

I place it in the same bucket as the bible (one of which is currently in the hallway outside my hotel room with the dirty dishes)-- at the best it is bad fiction and most likely it is just a load of crap.

«I have a theory that real chili is such a basic, functional dish that anyone can make it from the basic ingredients — rough meat, chile peppers, and a few common spices available to hungry individuals — and they'll eventually come up with pretty much the same kind of recipe that was for most of a century a staple of Texas tables.

The repast, besides pastry and dessert, consisted of upwards of forty dishes; and, amongst other triumphs of the native cuisine, were some singular, but by no means inelegant, chefs - d'oeuvre: brinjals [eggplants] boiled, and stuffed with savoury meats, but exhibiting ripe and undressed fruit, growing on the same branch, and bread - fruit, baked and seasoned with the green leaves and flowers, fresh and uninjured by the fire.

Providing restaurants with the same high - quality products from companies such as Broadleaf Game, Creekstone Farms and Cargill Beef Packing gives chefs comfort that the dishes they are producing will taste the same a month from now as they do today.

We both created the same dish, essentially, but with a slightly different cucumber relish on top.

On a normal day my cooking starts with the main dish and then clubbing the same with the accompaniments according to the taste and cuisine.

So, I have come to serve the same meal to everyone, family style, with all of the components of the menu is small serving dishes.

This dish was made with the same type of sweet peppers that I used in my Spicy Sweet Red Pepper Soup.

I was initially concerned that the flavors of this dish just wouldn't be the same with my rejiggering, but boy was I wrong.

And when the dinner dishes were set out we approached them with the same enthusiasm.

The topping is basically the same as the coating for the vegetables, only with the addition of some fresh herbs which go really well with the fish and also add a fabulous splash of colour to the dish.

You won't get the exact same flavors as with baking in the same browning dish, but it can come close.

Maryam, I think you'd have to make quite a few changes, and even then you wouldn't really end up with the same dish.

I have the same tendency with certain serving pieces and dishes.

The key thing with the baking dish is that it is the same size as the one I recommend.

I still love it but making all the different dishes at home is quite a hassle and it never tastes the same as with the organic vegetables and spices from my nepalese «mother».

Also with meal planning, you will enjoy the variety of different foods instead of eating the same dish five times a week.

Also, how about the same dish but with cheddar cheese in place of the raclette?

The dish can be prepared in the same way as above with the difference that you use bell peppers instead of the other vegetables.

It's mostly a vegetarian meal with the same ingredients, but different dishes.

I do the same thing with my Chicken Tetrazzini instead of chicken i add mushrooms... But this dish here would make a good romantic dinner on a cold evening..

Just like with other one pot dishes I have made in the past, all of the ingredients for this one pot buffalo chicken pasta go into a large skillet at the same time.

With that said, I do tend to get in ruts and make the same dishes for dinner, but I like to mix it up and find new recipes and ingredients to try when I get bored of the same meals.

The process would be the same, just put the stuffing into a baking dish, cover with foil, and bake at 350 for about 30 minutes.

When cooking a renewable dish such as chicken, cook two at the same time but with a couple of different variations, one could be lemon and rose - mary and the other could be Moroccan spices with yoghurt.

It seems like a weird choice now, but when I was a little girl I got the same dish over and over again when my family got Chinese takeout: Mushroom Chow Yoke (with a side of deep fried Goldfingers, naturally).

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

She had the same forearm burns as the boys, turned out the same dishes, but with a tranquility and fluidity not typically found in a restaurant.

Get pounding with a kitchen mallet and make those steaks about 1 / 2 - inch thick and they will grill up to same size as the medallions on the original dish.

But, instead of making the exact same dish, I decided to come up with a new flavor combo for my bowl.

For entrees, notable dishes include the Ma Mignon, which has been prepared with the same recipe since 1975; green prawns, which are also immortalized in a portrait by Keith Haring; the MR CHOW noodles; and China's crown jewel, Beijing Duck, which is roasted to order and carved tableside.

The relationship between the food sector and the retail sector is a powerful one, with restaurant dishes and home delivery venues bringing a huge contribution to this very same...

The same term is also used for this colorful, flavorful Catalan dish that combines several types of seafood with sweet red peppers and almonds.

With the recipes on the site, you can always opt to use untreated quinoa flour, as the texture remains the same, but the taste of the finished dish will vary slightly.

The above (2 photos, same dish) was made with the following ingredients and method, enough for 3 people:

If you're bored with the same ol' dinner recipes and want a dish to jazz up your weeknights without a lot of fuss, these curry chicken thighs are the ticket!

I make that all the time as a pasta dish — boil the broccoli, remove with slotted spoon, cook the pasta in the same water while you finish the broccoli.

You can certainly substitute rice in this dish with all the same measurements, so its super easy to swap if you don't want to use farro.

Seeing as there are limited restaurants in Madrid where more than 2 things on the menu are even an option... I'd say I stick with the same exact dishes.

Raw, steamed, roasted, sautéed, two or three variations in one dish with the same ingredient.

Using the same pan as the onions, (trying to be efficient with dishes here, people!)

One of the first dishes I made with quinoa was a simple pilaf using the same ingredients and technique as I have used for many years making rice pilaf.

You can prepare and cook food in the same cup without dirtying a dish and with no pots or pans to clean up.

, will you tell him that despite replicating many of his recipes from my copies of both the UK and US editions of Plenty, it's just not the same as walking into the Motcomb store, being greeted by Mike and company, and sitting down at that tiny circular table with the most gorgeous array of flowers always gracing it to inhale a plate of the most colorful vegetable dishes known to mankind?

I use my large saute pan to cook the sausage, put it in the baking dish, then saute / steam the broccoli in the same pan and store it with the sausage — later on I will only need to boil the pasta and make the bechamel.