Sentences with phrase «stop cooking with»

Stop cooking with oil altogether, rather grill, bake or steam your food.

Not exact matches

China's Huawei said it backed Apple's chief executive Tim Cook in his stand - off with the United States government over breaking into an iPhone, but stopped short of saying explicitly it would adopt the same stance.

While Facebook and Apple might not look like direct competitors on the surface, that's not stopping Mark Zuckerberg and Tim Cook from engaging in a war of words with regard to their respective companies» varying business models.

If your aim is to stop being useless in the kitchen this year, the New York Times can help with NYT Cooking, its iPhone app offering 17,000 free recipes.

But with Chief Executive Tim Cook making it clear that Apple would continue to focus on quality over quantity of units sold, most analysts have stopped talking about a cheaper iPhone.

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.

@@@@@ JEEZ yeah and ABRAHAM ISSAC YACOOB AND KING DAVID KING SOLOMON YAHSHUYAH MESSIAH APOSTLE PAUL JONAH where born and raised in Europe in the European Vatican eating pork drinking animal blood eating sunny side running half cooked eggs with hotsauce and black truffles and eating shellfish yeah you people can't stand the truth and slavery never happen in USA and the black inventors of USA stole every invention huh and the European Vatican stop the Transatlantic slave route trade too no where so please explain too me WHY MY BLACK PEOPLE ALL OVER THE WORLD when they have mixed children they all come out BLACK DNA don't lie VATICAN DO LIE

The key to success with the eggs is to plunge them quickly into ice water to stop the cooking.

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.

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.

~ Thoroughly cook your oats with the almond milk and water, either on the stovetop (medium heat, stirring often) or in the microwave (1/2 power, 3 - 5 minutes, stopping to stir so it doesn't bubble over).

Drain and rinse with cold water to stop the cooking.

Once al dente, drain, rinse with cold water to stop the cooking process and set aside.

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 love the versatility of quinoa — once you start cooking with it, it's hard to stop... we think it makes a great breakfast, too!

Remove and rinse with cold water to stop the cooking process.

Immediately remove with tongs and transfer to the ice water to stop the cooking.

Transfer to a colander, immediately fill pot with cold water, transfer it back to the pot of cold water to shock it (stop the cooking) and drain again.

Remove from heat and rinse with cold water to stop the cooking.

To stop them from over browning before they cooked, I covered them with baking paper half way through and lowered the temp slightly.

Scoop the beans out with a slotted spoon and plunge into a bowl of ice water to stop the cooking.

Celebrated chef Jonathan Waxman stops by to cook with Guy Fieri.

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.

Add to a colander in the sink and run with cold water to stop cooking.

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.

Drain, run under cold water to stop the cooking, and pat dry with a clean cloth.

One little cool thing that happened to us was that we also started falling in love with vegetables once we stopped cooking them to death too.

I was very surprised at the «Why I Don't Cook With Extra Virgin Olive Oil» video, and have since stopped that bad habit.

I always had trouble with my fillings oozing out long before the cook time was up, so I went searching to see if I could find a method of prep that would stop this.

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.

To stop the eggs from over cooking and turning the yolk gray, empty the hot water and replace it with cold water.

:) I already have something else to read, Somerset Maugham's «Of Human Bondage», a book suggested by my good friend Cristina — I'll try to balance it with my cookbooks since I don't plan on stop cooking and baking.

Drain in colander and rinse with cold water to stop the cooking.

Remove from water and rinse with cold water to stop cooking and to cool off asparagus.

you can also rinse the rice gently with water so that the grains stop cooking.

Line the tins with pastry, pushing the pastry into the tins and taking great care not to stretch it — this will stop it shrinking during cooking.

Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.

Rinse with cold water to stop the cooking and drain.

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 well and rinse with cold water to stop cooking.

Drain and rinse with cold water to stop the cooking process and toss with 1 tsp vegetable oil and return to the pot.

Also, spray your hands with cooking spray to stop the mixture from sticking.

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

But don't let that stop you from cooking with them.

Remove with tongs and rinse under cold water to stop the cooking.

As with the dandelion greens it has to be added the last 5 or 6 mins before the cooking stops that much I do remember.

Using a strainer to remove the vegetables from the water stops the cooking fast and leaves you with a hot, lightly seasoned... read more

And I didn't want to do what I always do, which is just cook it with vanilla and sugar and eat it on yogurt, because I've stopped really eating any dairy now.

Transfer with a slotted spoon to an ice bath, to stop the cooking process.

Remove, and rinse with cool water to stop the cooking.