Sentences with phrase «use less cooking»

This rice is softer than usual, so you can always use less cooking liquid next time for a toothier rice!

Not exact matches

The gig also offers pay that's far below what Obama is used to: Cook County jurors earn less than $ 20 per day.

The total amount of fees the Company paid F.W. Cook in 2007 was $ 111,207, which included the fees paid for services provided as the independent compensation consultant to the HRC and GNC, reimbursement of F.W. Cook's reasonable travel and business expenses, and a fee of less than $ 5,000 for a survey of long - term incentives which is used for benchmarking for other positions throughout Wells Fargo.

The total amount of fees the Company paid Cook & Co. in 2011 was $ 163,199, which included the fees paid for services provided as the independent compensation consultant to the HRC and GNC, reimbursement of Cook & Co.'s reasonable travel and business expenses, and a fee of less than $ 5,000 for a survey of long - term incentives which is used for benchmarking for other positions throughout the Company.

I suggest using a little less brown rice milk in the recipe and cooking them for slightly longer.

A juicer is less important to cooking as it's literally only used for juice, so I'd wait to buy that when you're committed to juicing!

There are variables that can affect recipes such as the differing water content of people's fruit or different ovens so I can only suggest using less almond milk and cooking for slightly longer.

The blend of spices worked so well I was feeling lazy after a busy day so used cooked lentils (also added a couple of grated carrots for extra texture haha) but it still worked fine, just needed much less time to cook.

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

So sorry they were a bit wet, I expect it was because of the water content of the fruit, so you could try using a bit less fruit or cooking them a bit longer.

1 chicken breast cooked (this was a lot you can definitely use less) chopped and half a can artichokes chopped 4 ounces cooked pasta (my favorite homemade pasta recipe)

I used the gorgeous, organic beefstake tomatoes you see pictured, but if you'd like to speed up the sauce cooking time you can use plum or roma tomatoes, which have less liquid.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

I like the taste better, it is fresher, more red in color, and if you use a low sugar Pectin or «light» version, less sugar, no cooking equals: more flavor.

My whole family prefers the taste, plus it's more nutritious, costs the same as anything else a gluten - free cook would use, and involves less work and cleanup than frying.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Meal Size: Hungry - Single (Serves 1 - 2) Net Wt: 2.5 oz (71 g) Calories / Ounce: 118 Requires: Boiling Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups prepared Nutrition Per 2.5 oz: Calories: 296 kcal (1238 kJ) Fat: 4g Carbs: 69g Protein: 13g Sodium: 730 mg Preparation: Bring 1.5 to 2 cups of water to boil (use less water for thicker soup).

You use considerably less liquid, cooking time is much faster, vitamins and minerals aren't leached away in the cooking and there's the added benefit of killing microorganisms in the very high water temperature.

The publisher of the book says, «Katie Koteen and Kate Kasbee are your guides to changing up your vegan cooking routine using less expensive ingredients.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

Way back in 2008 I posted about the less than desirable aspects of microwave cooking and for the most part we totally avoid using our microwave.

There are all sorts of flavorings and vegetables you can use to change them up and there's nothing like a little dinner bread which you can make in the time it takes to cook dinner (or less!).

Who doesn't like recipes that use fewer ingredients?In our busy world sometimes less is more and when it comes to cooking / baking we're always drawn to recipes that are easy and the shorter the list of ingredients the better.Our Sunday Supper team is doing just that today and we've got for you tempting recipes using 5 ingredients or less!

I think just a little less chilli (not for me) I used lamb, cooked quickly and made a fresh salsa (red onion, red chilli, tomatoes, with lime and coriander), guacamole, cheese and tabasco on a soft flour tortilla.

I used Kikkoman ® Less - Sodium Soy Sauce and water to cook the mushrooms and veggies with, which is a great way to eliminate the oil needed for a recipe where a sauté is recommended.

But you won't have this problem if you cook your gluten - free noodles a little less than I did, use thicker noodles (I had thin spaghetti on hand), or use regular pasta.

Just made this for Thanksgiving dinner yesterday, and it was totally awesome (though I found that I ended up with a lot less spinach mass once it was cooked down, maybe because I used baby spinach?)

If you're using more or less tomatoes, the cook time will definitely vary.

Grilling is a healthy way to cook as you tend to use less oil.

The egg on the pizza reminds me of pizzas in France, which often have eggs on them... but usually less cooked than yours... runny whites is something I doubt I'll ever get used to!

You'll want to cut the liquid to 3 cups of broth and cook for 1 hour or maybe a little less, especially if using the zucchini.

You can use any white fish; even if you have less than a pound of fish, you can make up the difference by adding some cooked shrimp.

This means you can use less of it to cook with than you would with a more viscous oil.

When you do use leftover cooked quinoa for this salad, it's really less than 5 minutes and voilà!

If you choose to use your slow cooker, use less liquid, cook it on low for 8 hours, and don't add the raisins until the last hour otherwise they become mushy and tasteless.

I used a bit less broccoli and a bit more potatoes because I didn't want to overwhelm my kids and replaced the artificial low - fat cooking cream which I wouldn't consider eating with plain low - fat milk.

I made these with home - cooked chickpeas; if using canned, you may need to add less chickpea flour to account for drier beans.If starting with dried chickpeas, soak 3/4 cup dried beans in cool water for 8 - 12 hours.

I use a water bath because the texture of the cheesecake becomes more custard - like when you do and also because of the added moisture during the cooking process, you are less likely to have a crack on the top, but totally up to you!

canola oil, divided 3 eggs, beaten 2 stalks green onion, thinly sliced 4 cups leftover cooked brown rice, grains separated well (I recommend using day - old par - boiled brown rice, the grains are much less sticky) 3/4 cup frozen peas and carrots, defrosted (I used 1/2 cup frozen peas and about 1/2 cup freshly grated carrot) 1 Tbsp.

What puzzled me though is that you cook the lentis for so long — no matter what kind I use, they're always very much done after 10 - 15 minutes, and the sweet potatoes need less cooking time, too.

I used a 16 oz bag of frozen spinach, cooked in the microwave, and more or less doubled the rest of the recipe.

Also there's really not much point to reducing the sugar for this because the less sugar you use, the more you'll have to cook it dow, so really you're not ending up with a less sweet end result unless you thicken it with some starch, which some people do.

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Ready in 25 minutes or even less if you use pressure cooker.

Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute.

Because I'm a messy cook, I like to use fun kitchen tools like funnels to help keep my workspace less tragic.

Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less).

Next time I will cook the chickpeas myself and use a bit less tahini to start.

«This growth,» said an article titled 1999 Restaurant Industry Forecast: Food Trends, «reflects a trend toward the use of spices in Asian (lemongrass is particularly big), Mexican, South American and Mediterranean cooking as well as the use of more and different flavors to compensate for less salt and fat in foods.»

Most cooks I know prefer to use more wood at the beginning to enhance the color and less at the end to avoid over-smoking.