Sentences with phrase «use it in cooking at»

We used this in almost every component of the meal, and I can't wait to keep a jar of this stuff to use in my cooking at home.

I ask this as olive oil, being a monosaturated oil, when heated (as the sauce would be used in cooking at higher temperatures) would lead to free radicals formation.

Not exact matches

In other words, those who use Android, Google's Chrome browser, Firefox — or just about anything else — and want to watch Cook and his team chat at WWDC are out of luck.

Shanel Lindsay, the founder of Boston - based startup named Ardent, which makes a decarboxylator, a device that lightly cooks cannabis flowers to be used in edibles, says she has been bounced from PayPal, Square, Stripe, and at least four other payment processors.

And, perhaps most strikingly, a team at a gaggle of New York research institutions published a paper showing how they'd used hPSCs to cook up — in just days, rather than several months — cortical neurons (critical central nervous system cells) that had normal electrophysiological signaling properties.

It should take about 20 minutes to cook completely, at which point stir in the almond butter and baobab if you're using them and then top with anything you like!

In addition, they're using dried beans which take a long time to cook so that's why they are adding the squash and quinoa at the end.

There are perhaps as many Indian spice mixes — or masalas — as there are cooks, but here's my modest attempt at putting down recipes for some of the most commonly used masalas in Indian kitchens.

The ingredients are not ones I use often in cooking so I'm at a bit of a loss.

You know, I always wonder at the use of preserved foods in a dish and think that the cook might have used fresh if it had been available.

For years I have been using Creamers instead of water when I cook!!!! I Love Coffee Mate, and I have two in my fridge at this moment!!!

* I used the zest — finely chopped — and the juice of one lemon for cooking 2 cups of Arborio rice in chicken stock, about 6 cups including some water, stirred in a little at a time.

The wide availability and use of fresh ginger is more recent, and is definitely due to our shift in emphasis in migration from European to Asian, and our extensive adoption of Asian cooking at home, not just something we seek at restaurants.

Part of the magic of cooking traditional Indian cuisine is that it doesn't have to be about hunting down specific ingredients to make it authentic in a Western sense, such as powdered garam masala, you can use just a handful of ingredients at hand to whip this up quicker than you can say; Holy Haryana.

I think this sounds good with hot chorizo cooked at the beginning and it's fat used to sautee the vegetables and added back in at the end.

I like to use the fresh sweet potatoes not the canned variety in this recipe and it really isn't difficult at all to cook them for the dish.

I've cooked and baked with the refined coconut oil before with excellent results (I don't at all like coconut flavor), but the other night I accidentally used the virgin stuff in a spaghetti recipe and ICK!

If you don't want to cook all the gnocchi at once, you can store extra uncooked gnocchi in the freezer until ready to use again.

Ive never used champagne in cooking at all, but wow, these do sound amazing.

Having taken a vacation cooking school class at LaVerenne when it was on the Left Bank, we used had a stainless spice box with 5 separate cup compartments (black + white peppercorn / coarse + fine salt / whole nutmeg) with a slide - in nutmeg grater.

Also, I make huge batches of beans / peas (at least 2 lbs at a time) in my slow cooker and freeze them for later use.

Cooks up quickly for a week night meal due to flattened chicken breasts or use the freezer cooking instructions and cook up a big batch to stash in your freezer after a fun day at the beach.

It might've been the long, cold winter or just gaining more confidence in the kitchen but I find myself cooking more and more and whereas we used to eat out most of the weekend, we are eating at home a lot more.

I'm by no means a raw foodist and I believe in having both raw and cooked foods, but we're using lots of nuts and seeds here with a high fat content, and at above 116 degrees those fats can start to oxidize and be denatured.

I used Dakatine all natural peanut butter, used only 250g insted of 355g of light brown sugar, and chilled the dough in the fridge before scooping into 1 Tbsp balls that I cooked for 20 minutes at 180 °C (356 °F).

At first I was a little disappointed because I hardly ever used onions in my cooking because I never really liked the taste.

You can also put it in the slow cooker at this point if you are making ahead of time - use 1/2 -2 / 3 cup water and cook on low up to 6 hours.

in a cup of tea, cook my eggs with it every day, use in on toast instead of butter, put it on my poor diabetic feet to help the cracked heels and use it to remove my makeup and moisturize at night.

I used to eat tempeh at a vegetarian restaurant back in the 80s but have not cooked with it.

At this point you can cook the pasta in boiling, well - salted water, hang it to dry, or freeze it for later use.

, one is a post on 5 ways to use patty pan squash (in season at the farmers market right now) and one is a sneak preview of some of the things I've been cooking for my upcoming book on fresh fruit and vegetable allergies.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturIn a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturIn a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturAt this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturin air - tight containers at room temperaturat room temperature.

I wish cherries would ever be cheap and plentiful enough over here to use them in cooking; we bought some lovely ones at a farm gate in France last year, but ate them all before we got anywhere near home!

At this point the onions can be used in all kinds of ways: in soup, on burgers, pizzas, cooked with a little balsamic and placed under salmon or halibut, piled onto a pork sandwich.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

In fact when I need chickpeas with skin intact, I reduce the cooking time or not use pressure cooker at all.

This light and healthy recipe jumped out at me, from the first few pages of one of my most recent cookbook finds — Fix - It and Forget - It Lightly: 600 Healthy Low - Fat Recipes for Your Slow Cooker, as I was scanning for a quick and easy way to use the package of chicken breasts sitting in the fridge.

If you are using defrosted cooked tomatoes (or fresh chopped tomatoes), just mix them in at the end.

I used raw cranberries in this version and was surprised at how sweet they became after cooking in with the apples and granola.

I used to bake soda bread with my roommates in university, back when we could barely cook at all (we ate a lot of cereal for dinner), but we still loved to bake.

Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.

I looked at the recipe again, now my question is: in your method do you soak the chickpeas overnight or instead of soaking you use the slow cooker?

Elsa is so funny:D By the way, this tuna - tomato recipe reminds me of a dish my mom used to prepare when we spent some weeks at our vacation home; my dad and I used to stay at the beach until 1 pm while my mum was cooking lunch, that often consisted in «riso al tonno» — rice + tomato sauce + canned tuna.

If you can't get hold of these narrow eggplants, use normal eggplants and split them in half while cooking over the fire, but make sure they are still attached at the stem for easy handling.

This year at the festival I spoke about sprouted wheat and other sprouted grains (sprouted grain is my big theme these days), and made two types of sprouted flour loaves using cooked grain in the dough.

You can use onions, carrots, celery with the meat and then throw in the broccoli and kale at the last hour of cooking.

Mai's Guinness Whoopie Pies at Cooking in the Fruit Bowl (use this recipe, subbing gf beer for part or all of the buttermilk)

I haven't been cooking as much fish in general these days although it used to be an at - least - once - a-week staple.

I grew up eating these in Croatia, spending every summer at my grandmother's who had a giant sour cherry tree right outside her kitchen window... as kids, we used to climb it and sit amidst the cherries for hours, only coming down at bedtime, with stained shirts and hands:) Almost seems a sin to cook these in a pie and not eat them fresh...... looks awesome, though!!

I haven't used my crockpot in forever... but I really need to because I workout in the evenings, so I don't get home until 7 and then have to cook... which is how some nights I end up at chipotle lol.