Sentences with phrase «used lots of cooking»

I used lots of cooking spray, as was recommended by other reviewers (good recommendation), but the places that did not brown adequately had a very floury taste.

Not exact matches

Dane Cook is catching a lot of heat for using the Aurora shootings as fodder for some his stand - up material last night at LA's Laugh Factory.

Her new book is jam - packed with healthy, flavorful, and simple recipes and lots of interesting suggestions on how to cook with the odds and ends of produce that usually are discarded — like making marmalade from watermelon rinds and risotto using broccoli stems.

Book two is all about batch cooking, with quick and easy meals for people on - the - go using lots of easily available ingredients — you can pre-order the book now on Amazon.

I am really sorry but I don't use a slow cooker so I don't know but I have heard lots of people that have made this in a slow cooker and that it works really well!

I've made lots of Ella's recipes and I've absolutely loved all (except for the cacao oatmeal cookies which I found super bland), and I quitted sugar and wheat almost 5 months ago so my taste buds are used to this kind of cooking, so I figured I should give them a try.

I have learnt a lot from both of your cookbooks and use a lot of your sauces and ways of cooking things as inspiration for my own recipes.

«We cut down the processing in the food preparation and use fresh ingredients and a lot of just - in - time cooking,» he says.

These brownies look delicious and I must try them; I am intrigued by this bitter orange spice you refer to; as we use bitter oranges a lot in Lebanese cooking (its juice, peel and blossoms) I would love to get a hold of that spice.

This cookbook is a great tool to use for everyday cooking, with lots of tips and twist to make standard things a bit more special but not difficult.

We are cooking up lots of different recipes using artichokes.

I haven't cooked with it a lot so i was excited when i saw this as I find dishes using big slabs of eggplant a bit much.

Chef Puck said that, among other things, the pasta sauce could be used to help keep the fish moist while baking — especially helpful if you don't have a lot of experience cooking fish.

I have been cooking with rutabagas a lot recently but I have always just roasted them in the oven or used them in stews, when all of the sudden a light blub went off one day and I realized that their neutral taste and starchy consistency would make them a perfect mashed potato substitute!

I use this in a lot of my Asian cooking.

As you may know, I don't use a lot of commercially prepared frozen food; moreover, it doesn't fit the home - cooked theme of my blog.

We use a lot of coconut and coconut milk in Indian cooking.

You can of course use 1 full teaspoon for each slice, it would be deliciously rich, but I had a fear it would alienate a lot of home cooks to suggest 2 sticks of butter for one French toast casserole.

We use tofu in quite a lot of our cooking and a few recipes on the blog include it.

Most of the time, I just try to cook simple, plant - based foods, using a lot of fresh, healthy produce, while allowing myself indulgences in moderation.

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 cooked the brown rice using my pasta method, lots of water and then strain the rice, voila you have the perfect separate grains very efficient and anti-gluppy rice.

And it just happens that I have lots of beans and tomatoes that I am trying to use creatively (read: not in the same cooked beans / tomatoes wherein the tomatoes break down into liquid coating the beans)... I will try your recipe this week.

Spinach releases a lot of water as it cooks, so my father's trick is to drain and dry the spinach leaves as well as you can, using a salad spinner if need be, before cooking them.

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.

Using the fruit raw will preserve all their natural sugars, cooking tend to make a lot of berries and fruit a little more acid than they would be fresh.

When eating out on Chinese restaurants just remember that in some Chinese restaurants they use a lot of sugar when cooking the dishes.

We use them a lot in Indian cooking so they're top of mind for me!

Use it to top your favorite meat, but if you're grilling, be sure to apply the sauce late in the cooking process just before taking the meat off the flame, since the sauce has a lot of sugar in it and will quickly burn.

Seafood can be a delicate food to work with, but when you're using the slow cooker there's a lot of wiggle room, and the pressure is taken off of you.

I have a feeling it's going to get a lot of use over the summer, because it allows me to cook pretty much anything without heating up my kitchen.

My Spanish is bad, and after a lot of hand signs and a bit of show - and - tell, Chef Raimundo Tagle communicated to me that it has long been used in peasant cooking, and unfortunately because of that, not many chefs were using it in the fancier restaurants in Santiago.

I don't do a whole lot of cooking anymore since my husband does most of it so I've never used panko crumbs.

Vegetable gums sound a bit unappetizing, but they're used in a lot of Asian cooking.

The rest of my cooking experience comes from a lot of practice — but I can always use more!

It seems there are a lot of kitchen utensils needed for cooking and yes actually I use many of them.

I also like using quick cooking oats as it makes the muffins fluffier and lighter and of course adds a lot of fiber.

In fall we use a lot of brown sugar when cooking and baking.

We use a lot of coconut oil (E.V. cold pressed) for most of our cooking, and we also use it as a moisturizer.

I also cooked fava beans using a pressure cooker: I had to stop after ten minutes because they make a lot of thick foam; next time I'll bring to the boil and skim it before closing the pot.

I use quite a lot of ras el hanout in Moroccan cooking, and compared the aroma of this mixture to the small bit I had left from my last purhcase, either from My Spice Sage or Frontier.

I don't like to use the condensed soups for a lot of cooking, but there are really no substitutes for this one.

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.

But if I have to pick just one item I will go with canola oil since it's one of my preferred cooking oils, but also gets lots of use in baking.

Normally it requires lots of slow cooking, but if you can use the Phillips Premium All in One to speed things up with both the pressure cooking, browning and rice cooker functions.

One more thing to note: the recipe uses a lot of pots: the slow cooker for the stew, the Dutch oven for reducing the sauce, plus the saucepan for the potatoes.

Summertime means easy access to fresh produce and this year we have our own kitchen garden with lots of veggies to use in our cooking.

If you can cook the rice in advance, that will save you a lot of cooking time, since rice can take up to 45 minutes to cook (depending on the type you use — brown rice takes me 45 minutes to cook).

And the cooks always had tons of egg yolks for me, since they used a lot of whites for binding fillings.

OK, I hate people who completely change a recipe and then review it, but I've done this and still feel compelled to review... I used this as a template to clean out my fridge: I had a lot of black beans i had already cooked, some wheatberries also cooked, and butternut squash that needed to be used, so this seemed the ideal recipe.