Sentences with phrase «stop cooking for»

Stop cooking for him.

I hope he is feeling better: > ~ If you are going to stop cooking for them, try a local feed store or a smaller holistic pet food store and research what's available.

Everyone is terrified of Sean Bean and tries to just keep their heads down, although Hannah can not convince her uncle to stop cooking for Sean Bean and leave town.

Less processed foods (protein bars for me) when my RUNger hits and I'm too busy to stop cooking for clients to cook for myself.

I loved your zucchini muffins and the celeriac fries are a triumph, I haven't stopped cooking for days you are an inspiration!

She has not stopped cooking for individuals, retreats, and large groups since.

Not exact matches

That celebratory milestone — Cook laughs when asked by a reporter if he'll stop counting, as McDonald's did with its hamburgers — aptly coincides with another big moment for the technology giant's chief executive.

If every time we didn't understand something we stopped at «goddidit» we would still be sitting caves waiting for the next thunderstorm to create a fire so we could cook some food.

You came to Paris and didn't stop in and cook for me?

My good friend Irina, whom I can't seem to stop talking about on this blog, is an expert on Ayurveda and Ayurvedic cooking, and helped me track down all the proper ingredients for the soup.

For crisper, less cooked chile, plunge them into ice - water to stop the cooking process.

Add the rice and cook the rice in it for 5 minutes on low flame and stop the gas.

I've made it for my parents, for friend's bands when they tour in Europe and stop by with hunger and need for a home cooked meal and my husband's generally traditional Czech family.

It's safe to say your bus stop method is working; for teaching and cooking.

The grandmother of the family I nanny for gave me a personal cooking lesson on how to make her famous and amazing meatballs strait from Italy, now I cant stop making them all the time!!!

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

I boiled the same pot of water three different times because the first time I started it, my mom told me she was going to go straight to my uncle's and wouldn't be stopping for dinner because they were behind schedule, my aunt and cousin figured they'd wait till my uncle's party to eat, and then finally I got to cook the pasta when our friends arrived.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

I'd love for you to stop by What's Cooking Wednesday tonight (and each week) to share one of your recipes!

Quickly immersing vegetables or fruit into boiling water for 1 to 2 minutes then into cold water to stop the cooking process.

Ok, they were still delicious, just a little crunchier than I think they should have been, and you can see by picture how they cracked a bit.I think not cooking them quite as long would have eliminated some of the cracking.Next time I would refrigerate the dough prior to flattening them too, I don't know if it would help but it sounds like a good idea.All I can say is a little crunchy they were perfect for dipping in milk, and since I brought the cookies, you can bring the milk!Thanks so much for stopping by today, have a very cookielicious day!

Stop by regularly for new recipes, cooking tips, casserole dishes, great recipes for gluten free diets, quick healthy recipes, and some of the best slow cooker recipes.

25 Stupidly Easy Recipes for Fall eCookbook - Whether you're cooking for the holidays, or simply want to wow your friends with a new fall recipe, 25 Stupidly Easy Recipes for Fall is your one - stop - shop for all the autumn foods you want.

I just want to say, after a (short) while I / we stopped noticing the coconut flavor... I only use the unrefined type, and use it for all cooking with oil, and no - one complains.

Being as I'm only cooking for one I sent the leftovers to my grandsons and they haven't stopped asking for more, so guess what's cooking away right now??

I had stopped looking for cook books and recipes many years ago, because they just weren't worth the time or money and had perfected some of my own.

Microwave on high for a total of 3 minutes, stopping the microwave after 2 minutes and whisking vigorously before cooking for the additional minute.

One quick suggestion: for readers like me that come back to this recipe many times, I've stopped reading the instructions and just cook from the ingredients list.

I find it easier to steam the eggs for 20 minutes & then plunge them into an ice bath to stop cooking.

I stopped buying canned beans several years back for various reasons, but one of the big ones was the ease and perfection of cooking beans in the slow cooker with no soaking.

Now, when I don't know what to cook or I'm looking for a particular recipe this is my first, and often only, stop.

Set the pan in an ice bath for two to three seconds to stop the cooking (any longer and the caramel will seize), then use immediately.

Over medium heat, cook, whisking constantly, making sure to scrape the edges and bottom of the pot, until it begins to boil (if you stop whisking for a second, you'll see large bubbles pop up).

Remove basil leaves from stems and blanch in boiling water for 30 seconds and then shock in an ice bath to stop cooking and retain bright color, drain and set aside.

It's been so hot and I haven't felt like cooking, so I stop by Whole Foods and hit up their hot bar for lunch or dinner.

Let them sit for a few minutes to stop the cooking process.

Right away she bought a pedometer to make sure she was getting enough steps each day, stopped counting calories and started focusing on cooking Real Food for herself and her family.

Once the noodles are cooked, drain and rinse in cold water for a few seconds to stop noodles from cooking.

He always stopped home for a cooked lunch and he'd hurry back to work.

I cook the eggs for 7 minutes in boiling water, then drain and run under cold water to stop the cooking.

Today, I'm crazy busy cooking and baking a feast for my family... I've been cooking since I got home on Tuesday night and I won't stop until dinner tonight!

Then, for some reason, I stopped (probably because Jordan stopped eating everything but pizza and grilled cheese) and I never got back into the groove of cooking with zucchini.

Drain and rinse for 1 - 2 minutes with cold water to stop the cooking process.

Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking.

Blanch the collard leaves for about 20 seconds in boiling water, then immediately transfer to the ice water bath to stop the cooking.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

See, Mike Frison stopped by Disc - It for a cooking demo using his Fri - B - Que Seasoning on some amazing Elk and Chorizo Burgers.

If custard begins to overflow, stop oven, let custard cool for a few seconds and continue cooking.

Cook for 1 minute, drain, then immediately plunge the shrimp into the ice water to stop them from cooking further.

I can't hardly get any decent lighting for my photography and the kitchen is super tiny to accommodate my cooking and baking... Oh well, I guess it could be worse so let me stop complaining!