Sentences with phrase «still get it to cook»

Ours still get to cook some, just not a great deal.

Not exact matches

My clients work with me because I save them time every week (time they used to spend planning, shopping, cooking and cleaning up) and they still get to enjoy delicious and healthy food.

I recently started to change my diet pretty drastically and even though I love to cook healthy, I still can't get over the fact that (for me) a healthy vegetarian dish can be amazing but it will never really be as amazing as a great burger or a cheesy pizza... This soup changed my mind!

I couldn't quite get the timing right for them, and the whites were still a bit runny but I didn't want to cook the kale any longer.

Bring the water to a boil, then reduce the heat to a simmer and cook for about an hour (you want the peels to get soft, but still retain its shape).

I'm in my first year of marriage, and I'm still getting used to cooking every day.

I still love to cook and bake, but I've already had one knee replacement (at 45 yrs old) and need another from all the standing, so I don't get to bake very often.

I prep tons of raw and vegan dishes so when I turn to the slow cooker for some meals, you can imagine how my life just gets way more simplified while still remaining tasty and healthy.

I do not always get the time to cook during the day (since this little one who is 8 weeks old now is keeping me busy) and i still need to eat healthy, so i try to make things i can easily store and warm up.

While I still won't be drinking any cocktails for the foreseeable future, I've been getting my cooking (and eating) mojo back, thanks in large part to this new book.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

The shape was still domed, they are kind of oily and the bottom started to get almost burned before the rest of the cookie cooked.

I still cook it so that the flavors all come together and it gets really crunchy and delicious like the cereals we're all used to — I just do it at a lower temperature for a longer time.

I cook it using the absorption method, and I'm still experimenting with water quantity and cooking time to get it just right.

Are the meatballs still cooking at this point or is this just the sauce cause the last thing before this was, drain butter and than put meatballs back in pan so I got a little confused about if the meatballs were still suppose to be cooking or not????

Convenient because I still can't get my kids to eat cooked greens; pretty sure I wouldn't as a teenager either.

I love when I don't really have to cook, but still get to eat good food.

The slices placed at the edge got burnt, but the ones closer to the middle part are still cooking.

The week is still getting going, and you're not probably inclined to get into a big cooking project on a Tuesday.

You will still need to cook those tough cuts properly to get them tender.

With how insanely busy I've been with work, I'm trying to find a little bit more balance and get back to stress - free cooking, while still making sure to thoroughly test and vet each recipe that ultimately appears here — the consequence of that being that I'm very very slow - moving with recipe development at the moment.

If I even suggested at my grandmother's age she'd kill me, but she is a great role model for good health and still gets her butt in the kitchen to cook herself dinner.

After moving to New York, I steadily got more and more into cooking, especially when I started becoming a little healthier (don't get me wrong, I still love cookies, I just try to have as few processed things, etc.).

She doesn't get around very good, but she still loves to cook.

This time, I baked them for a little while before hand, but I'm still going to have to cook it for about 55 minutes to get my desired tenderness — it doesn't hurt anything else in the lasagna to cook a little longer.

Once the rice is cooked through it's best to serve the jambalaya right away when it's still got a bit of a sauce to it (at least that's how I like it).

I did this my first try because I knew the sweet potato would take longer to cook than the onions and peppers... and the turkey was still almost burnt before the sweet potatoes got done.

When it is still frozen even partially it will take longer to cook because we know it is done when the temperature gets high enough and when it is frozen it will take longer to get to that point.

To get the best color and a crisp coat, don't turn the fish over while cooking; it will still cook all the way through without this extra step.

The potatoes and sausages were done after about an hour of cooking (I got desperate after 30 min and cranked it up to 400 and turned my convection on), and the rice is still al dente after 2 hours in the oven.

Kale has become such a popular leafy green veggie as the word has gotten out about how good it is for you — however, I am still struggling to perfect a cooked kale dish.

To get them really dry you need a longer cooking time These still have a bit of juice left which I like squished into whatever they are served with.

I cooked them a little long so they are a bit crunchy instead of soft and moist (what I get for baking and cooking other stuff, I tend to forget about things in the oven) but they are still amazing... and only 70 calories a piece even my boyfriend can eat them!

It sat in the slow cooker for 8 hours after I turned it off and it was still fairly soupy in the morning, so I turned it back onto high for about 45 minutes to get it to a more oatmeal - y consistency.

Well, I still haven't brought myself to get rid of the slow cooker and the rice cooker — I keep telling myself «why get rid of them if I have the kitchen space?»

Whenever I cook risotto it brings to mind images of Gordon Ramsay reality shows where he's yelling at his chefs in training who are trying to get their risotto just perfect — Not too mushy, still with a good bite.

I'd still pour a bit of the sauce over at the end of cooking when you add the basil to get a bit more of that flavor soaked into the beef.

I've been wanting to get around to try coconut flour in cakes and brownies, and I think I'll be making these this weekend Btw, I don't usually cook with cocoa powder, do you think it will still be fine if I use melted chocolate pieces instead in the same proportions?

If you find that the centre of the loaf is still not cooked but the top is getting brown you can cover the loaf with tin foil «tent» to prevent it from browning to much while it finishing cooking.

After years of cooking every Saturday morning I still feel the need to DO something when I get up.

I've just gone paleo, like, two weeks ago (after a brief transitional period of trying low carb and getting sick of recipes using artificial sweeteners and crap wherever I looked), and am still very much in the reading - up - phase, and more or less re-learning to cook without trying to focus on «substituting», but more on using what I've got and what I know will be good for me.

Lentil soup is actually the very first dish I learned to cook, and I am still amazed at how easy it is to make something so much better than you get from a can.

If I'm talking to a customer, I try to get them to look at the texture of the meat — obviously it's cooked — but they usually still don't believe it.

If you want to use the freshly cooked stuff, you either have to be okay with the rice not getting that «fried» (it'll still taste good), or dry it out beforehand, like by putting it on a sheet tray by a box fan — seriously — or in a low oven.

I get asked how I am able to afford to cook meals at home and still east less processed foods and more homemade ones in a tight budget of less than $ 300 a month with my family all the time.

As the slices become cooked, move them to the center where they will still get smoky, but not char.If you're using a gas grill, preheat it to medium.

When this happens, the best thing to do is cook the ears in their husks over high heat to concentrate whatever natural sweetness they've still got left.

As the slices become cooked, move them to a cooler part of the grill or an upper rack where they will still get smoky, but not char.In a small saucepan, reheat the mole over medium - low heat.

You made me think of my own grandfather reading this and admit I got a bit weepy, but still definitely think it was a perfect and fitting tribute to the man and cook, too.

Even when I'm feeling lazy and don't want to cook, the VitaMix is so quick that I can still get lots of tasty protein in minutes.