Sentences with phrase «what kind of cooker»

Also, if I wanted to enter an amateur cook - off, what kind of cooker would you recommend?

The original recipe calls for rolling the balls of dough in your hands, but I really don't like getting my hands messy (I know, what kind of cook / mom am I?)

Not exact matches

As a favor (and probably a good idea too for most people who visit your blog and willing to embark on the health cooking) i'd like to ask you if you possess / own all the blenders you sell on your website and if so... it would be very nice & useful for you to perhaps make a kind of review and give an honest advice on what they can and can not do and the kind of performance to expect... Not everyone can afford every piece of the ideal raw foodist equipment like the Magimix food processor and a Vitamix or Sage blender.

And I am thinking now of buying a Thermomix, but I am not so sure as it is very expensive: What do you think of this kind of machine for cooking your way?

What a wonderful idea — as you know I am all for any invention which makes cooking easy peasy — this is definitely my kind of recipe!!

I know, what kind of half - assed blogger am I that only wants easy and no - cooking recipes?

Most of my cooking in this style is kind of thrown together, which is why I don't often post it, but I will make an effort to really document what works, why I did this, that, and that other thing, and will keep on making food that tastes great and makes you feel great!

Unfortunately I cooked orzo the other day and wasn't a big fan of it... I don't know what I was expecting... but it was just like some kind of «Mexican pasta» (semillitas de melon is the name in Spanish) which I love but more like in a «soup» kind of thing... not so much drier... this looks delicious though... could it make me try Orzo again?

I've been experimenting with vegan and vegetarian cuisine and this recipe tastes like a cross between my auntie's famous turkey stuffing (which is the best thing ever) and my grandma's vienna schnitzel, which is kind of what it looks like / feels like when cooked.

And these five aromatic meals will fill your kitchen with the kind of smells that make people ask, «Mmm, what's cooking?»

Your family will wonder what kind of chemistry your cooking up for dinner when you serve them Onion Bombs and Exploding Mac n Cheese!

Scott: What's your favorite kind of chile pepper for eating, cooking, and sauce making?

Okay, you've got the right kind of plank... now what do you cook?

Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

That kind of feeling is what made me want so badly to cook or bake something from «Feast» — despite having bought the book in 2007 I don't use it very often, but I get something delicious every time I do; These bars are no exception.

It has a long shelf life, which is great for keeping on hand, but what makes it truly special is its unique texture — very firm and chewy, holding great shape when cooked and excellent at absorbing all kinds of delicious marinades.

As long as they cook to a mushy and kind of sticky consistency, that's what you want, as that is the «glue» that holds these burgers together!

So cooked up a mix of what was left in our fridge... yes that kind of night!

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I'm a sweet breakfast kind of gal so I actually skipped the frittata recipe she suggested and just stuck to what I would have made anyway, my Slow - Cooker Steel - Cut Apple Pie Oatmeal and my Sweet Potato Pecan Pancakes.

What looked like a, forgive me for saying, kind of dull list of ingredients turned into a sensational amazing incredibly delicious how did she do it alchemical wonder Im licking the bowl do I really need to cook it aswell??

WOWZA does that ever look DELISH!!!!!!! I love to try all kinds of food and I'm glad you have the recipe because I prefer to cook for us instead of going out so I'll know what's going into it?

I started visiting your blog many years ago when I first started to blog and I made a whole bunch of your recipes when my family and I went vegetarian for a month (kind of an experiment with the kids) The choice and flavors were incredible, we still eat well but I was sitting at my computer wondering what to cook tonight and thought I'd come back here.

What's in it: 8 oz quick cooking farro (I suppose you can use the non quick kind as well) 2 cups roughly chopped heirloom tomatoes Vegetables for grilling (I used eggplant, summer squash, scallions, corn, and peppers) 2 large cloves garlic Fresh basil Olive Oil Balsamic vinegar Salt & Pepper (and maybe some chili flakes) Optional: cheese of your choosing (goat, parmesan, or feta would all be great)

I wish I could share every recipe from the book, but Jess was kind enough to let me share a recipe so you can get a sense of what I mean by approachable, plant - based cooking.

I kind of like my thighs to look like pieces of chicken so I don't trim them and wrap the skin under like some cooks do, but if that's what you want to do here are some tips.

There's certain spices I really like, but that's very dependent on what kind of thing you're going to cook.

It teaches you how to chop and cook every kind of veggie, what parts of a animal each kind of meat is and how to cook it, as well as real basics like how to make sharpen a knife.

Depending on what kind of pan you use this time might be more or less (darker metal pans tend to cook more quickly, whereas glass pans can take much longer).

Upon first taste, I was hit with such a creamy sugariness that I found it almost hard to remember what kind of vegetable I was cooking with.

Mike has been cooking up spicy recipes for a while, armed with a new recipe book he aims to show you what kind of chilehead he is.

That's the best part about this recipe — depending on what kind of caramel you want (syrup, thick sauce, candies, etc.) all you have to do is adjust the cooking time.

As one of the largest wine and food events of its kind in the United States and the largest in all of Southern California, the San Diego Bay Wine + Food Festival (now in its 13th year) is an action - packed week brimming with cooking classes, tasting panels, celebrity chef dinners and multiple tasting events — the most notable of which in my opinion is the Lexus Grand Tasting event, this year on Saturday, November 19, which tops off what's always a truly exceptional epicurean experience.

And flavor is what grilling, or any kind of cooking, is all about.»

-- Booklist «What made me want to cook from Simply Vibrant is its more relaxed approach to plant - based cooking» — Toronto Star «Simply Vibrant captures the kind of accidentally - vegetarian food we want to eat right now.»

I tend to be a «what do I have in the fridge to throw into this recipe» kind of cook (sometimes good, sometimes bad!)

Peas might become mushy over the prolonged cook time, so depending on what kind of texture you like you might want to add them closer to the end of cooking.

There are two main kinds of Spanish chorizo (at least from what I saw): thick one (sliced finely, can be used for example in sandwiches) and a thin one (looking like a «standard» sausage, which can be eaten raw or cooked.

I'm wondering what kind of vitamins and minerals it contains and also want to find out what happens to them once it's been cooked and processed.

But one of the things that I have been very impressed by here is a lot of the stories of hope; many folks have traveled a long way to share what they are doing on a very local level to help combat climate change, and that's everything from, kind of, rural electrification in Africa and India, you know, bringing light to people who are still using dung or coal for cooking and heating and dying from indoor air pollution to, you know, major renewable energy projects, say, here in Denmark where they now get 20 percent of their electricity from wind power.

«There is a huge gulf separating our understanding of what kind of brain injuries develop because of mild blast and how they relate to the neuroimaging changes many research groups have detected,» said Dr. David Cook, VA scientist and UW research associate professor of medicine and pharmacology «The similarities we see in the pattern of neuron injury in the cerebellum of mice, the neuron loss previously seen in boxers, and our neuroimaging findings in veterans is a step toward reducing this knowledge gap.»

Once you've made it a couple times, they you can kind of riff on it, but coming back to [recipes] is a huge part of why you become a good cook: «What happens when I do this?»

Involving the kids in all aspects of meal prep has shifted the conversation about new foods from «ewww... what is that,» to «how do you cook that and what kind of recipes do you use it in.»

It's always best to start slowly - especially if you're new to this kind of cooking or eating and see what looks good, what calls out to you that sounds fun to make.

I cooked all kind of things, cookies, breakfast bowls, soups, pesto divine sauce, and I don't know what to say other than thank you!

Hi Catherine, I was just wondering what kind of pan you use to cook your eggs in.

What kind of containers should we be using for cooking?

In her spare time, she likes taking walks with her husband and two dogs, cooking (but mostly eating what she cooks), jogging, and any kind of trivia.

Very little trial and error is required to figure out what the best cooking time is for your favorite kind of egg.

What kind of food do you like, why do you like it, and can you cook it?