Sentences with phrase «then start the cooking»

Simply add wood (for campers, a resource that's usually easy to come by), start a fire and then start cooking.

I usually put the sweet potato in the oven first then start cooking and prepping everything else.

So — looking at the recipe, after you've put the meat into the marinade, go do something else for half an hour, and then start cooking.

As soon as you get home with that head of escarole, chop it up, give it a good wash and spin, and then start cooking this 30 - minute meal.

I chopped up my onion and mushrooms then I started cooking the sauce.

I'd love to see slow cooker recipes, especially those that can withstand a long cooking time (at least 8 hours to make it through my work day) and I like slow cooker recipes that you can assemble the night before and then start cooking in the morning (am I asking for too much??).

Yes, at $ 122 it's expensive, but drop your quinoa in there the night before letting it soak to get huge nutritional content gains, and then it starts cooking and it's done by the following dinner.

Not exact matches

Then we started to cook for each other, and we both got a little fatter.

It took starting a fire, boiling oil, adding spices, cooking, simmering, and then cooling down to where they could skim off the ointments.

Start cooking them while you slice the cabbage into thin threads, the mushrooms into roughly quarters and the red pepper into small cubes and then place them into the frying pan to cook with the carrots and broccolini.

Once the peppers have cooked for ten minutes and are starting to turn ever so slightly brown at the edges remove them from the oven, allow them to cool for a couple of minutes and then add them to the food processor with the hummus and blend until smooth.

Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil, salt and pepper, then cook in the oven for 40 - 45 minutes until soft.

Sprinkle with cinnamon and drizzle with maple syrup, then allow to cook for 6 minutes until the apples are starting to soften.

This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Let the flour cook for one minute and then slowly start to add the milk.

Cook it for about 10 minutes, then turn it in and start removing the leaves.

Cook until the edges start to come away from the side of the pan, then flip and cook for around 1 minute Cook until the edges start to come away from the side of the pan, then flip and cook for around 1 minute cook for around 1 minute more

He starts cooking the ham hocks and beans the night before, stewing them overnight, and then basically just reheats them at camp.

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.

Bring to a boil then reduce to medium - high heat for approx. 45 minutes or until water starts to evaporates and add the remaining 5 cups of water as needed then cook for another 45 minutes or longer, continuing to check on water levels.

Start with a glass of wine and a deviled egg, then jump into cooking!

Prep all your ingredients before you start cooking, then once you sauté all your vegetables the rest of the time it's pretty hands off while it simmers.

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.

Cook 2 minutes on one side or until shrimp is starting to get opaque and then flip.

Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.

Start with the longest cooking vegetables and protein and then add tender vegetables to the tray at the end of the cooking time.

I've never had any luck with rice pudding using milk to start, my mother always par - cooked it in water and then added milk around halfway.

while asparagus is cooking start assembling the bowls by adding equal portions of quinoa, then the veggies, avocado and egg to each bowl

Meanwhile, place the butter in a heavy bottomed pot over medium heat till it starts to simmer, then add the sage and cook until the sage is very fragrant and crisp.

But I think you get clumpy polenta that way, so I start by pouring in the polenta in the cold water, whisking it, then cooking over medium heat, stirring every so often, until it's nice and thick.

Add the onion and cook until translucent and starting to brown, then add the garlic and cook until fragrant.

For some reason, ever since I got back from Italy and started cooking more pasta and entrees than I ever had in my then twenty year life, I've burned practically everything with sugar that I put in the oven.

Add the chard to the skillet (you may need to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutes.

But then I started doing more sous vide cooking, and with it came a confidence in cooking things that previously intimidated me.

Once quinoa and squash have cooked, assemble power bowls, starting with a layer of the quinoa and spinach mixture, then add acorn squash, pumpkin seeds, goat cheese, avocado and finally drizzle with Creamy Apple Cider Balsamic Vinaigrette.

Add the garlic and cook for 30 seconds, then add the leek / onions and cook for 1 - 2 minutes, until just starting to soften.

I've been cooking my way through your books and blog for the past 9 months, and then randomly watched forks over knives last night, started obsessing about how much oil I cook with, thought about how much investment there is in oil in my cupboard (it's like Texas in there), went on amazon to look at their cookbook, and who, but who, is one of the contributors?

But to make no - bake granola bars, we cook the sugars until they start to reach a «softball stage,» and then we mix them into the dry ingredients.

They were still a little pink when I started cooking, so I cubed them and then added them into the balsamic sauce to cook the rest of the way.

Then, let it cook on the second side on about medium heat for just another minute as you start spreading the pizza sauce.

When I first started cooking I would get annoyed at buying a bunch of parsley for a recipe and then not knowing what to do with the rest of it.

Simply started, I will never cook Cedar Plank Salmon any other way then this.

Can't wait to sit down and savor each page, then to start cooking!

Then you're ready to start cooking!

The way I feel, when someone coaxes you into starting a food blog, then you must be a great cook!

When it's time to start cooking, simply trim off the hard ends, then peel it with a vegetable peeler or spoon.

You basically peel some apples, throw them and your other ingredients in your slow cooker and go to bed, when you wake up all you'll have to do is add some vanilla let it finish up while your start your day and then throw it in the food processor and puree it.

To build the bowls, start with one cup cooked rice, then add 1/4 of the tofu and bell pepper mixture.

Start with 1 cup cooked rice, then add 1/4 of the tofu / bell pepper mixture.