Sentences with phrase «work out of cooking»

They help take the guess work out of cooking by adjusting cooking mode, times and temperatures.

Slow cooking your dog's meals takes all of the hard work out of cooking.

This takes the guess work out of cooking as well as keeps your pan in tip - top non-stick shape!

As a chemist as well as a chef, Peter combines his chemistry with food to develop product recipes for Seasonings, Sauces, Condiments, and Salsa's thattake the guess work out of cooking!

Not exact matches

It's the story of a prince who goes looking for dragons to figure out why magic is disappearing from his kingdom, only to find a princess working happily as the cook / assistant to the King of Dragons.

Some of my clients are busy single professionals who eat out a lot because of work and just want a good home - cooked meal at their convenience.

Although Cook acknowledged Apple is working on car technology, he didn't rule out the possibility of his company eventually building its own car.

Ever since Apple CEO Tim Cook confirmed that the company is working on «autonomous systems» for cars, details have trickled out as well as a few public sightings of the technology Now, thanks to the co-founder of self - driving car startup Voyage, we're getting an up close look at — and some expert insight on — Apple's Project Titan.

I'd invented an automatic gate closer out of cement - filled tires, a solar cooker that didn't work very well out of an umbrella and tinfoil, baking - pan alarms to entrap my siblings.

The utilities sector of the economy is home to the firms that make our lights work when we flip the switch, let our stoves erupt in flame when we want to cook food, make water come out of the tap when we are thirsty, and more.

Some of the tips to save money that many early retirement blogs suggest are to live close to where you work to cut your commuting costs, bike to work, cook food at home rather than going out to eat, cut out cable and other excesses that don't really add value to your life.

Well, I got ta go and be gay (you know... go to work, clean the house, cook dinner... and watch «Glee»), so I'm going to bow out of this discussion.

Out of the pressure cooker of clerical careers may come a fresh announcement of the nearness of the kingdom of God to working people that is fully as arresting as Jesus» announcement to his contemporaries.

In talking to the members of the union, another story came out: about how in the 1980s a group of secretaries, many of them single mothers — an identity that challenged the notion that the secretaries were working at Yale for pin money — had stood alongside the grounds and maintenance workers, the dining hall workers, the cooks and the plumbers, who went on strike so that the clerical workers union might be formed.

I don't think Jesus would support this administration... And since you want to know about Jesus... The Bible says if you don't work you don't eat... So I'm SICK of working my butt off and seeing all these people sit around cooking out and not working and wearing real nice clothes, nothing but the best... That is nuts... Nancy Pelosi get out on the streets go from neighborhood to neighborhood... Try Memphis, or New Orleans... You don't have a clue of what goes on... Your Blind...

I recall a Cook's Illustrated equipment test on Tagines from a while back (I've forgotten which issue) and the gist of their recommendation was that a good quality heavy weight Dutch Oven worked as well as or better then the Le Crueset or other terra cotta tagines they tried out.

Once, I had identified the main dish, so to speak, I was trying to figure out a way to cook it that would work for all of us.

I had not tried reducing red wine with sugar before and the heady aroma was such a delight, and cooking pure cream that came out of a box that said «creme excellence» gosh... all together this was one of those dishes that pleases your senses so much as you work through it, and the end result was great too... thanks!!

I try to spread the cooking and computer days out over the week, so that I do a little of both, but somehow things keep working out so that Sunday has been my sit and WORK day.

Thank goodness I do recipe development for work because it forces me to cook when I otherwise can easily talk myself out of it lately.

I didn't make any changes to the recipe except I doubled the chicken broth amount (I always do) and I cooked the escarole in water ahead of time and then just added to the broth - this worked out really well.

It meant I could look up recipes and create my own version like I usually did with everything I cooked, rather than having to say a prayer to the gluten free gods that my baked good would work out, let alone trying to figure out the cost of all the GF flours on our then grad student budgets.

We (I) had to learn, not only how to cook and prepare vegan food, but how to efficiently plan out our meals, research the new items / ingredients we needed to purchase, figure out how to make all of this happen in a timely manner, and work within a budget.

Cooking beans from scratch takes a loooooot of time, so balance out your hard work on the sauce with quick and easy pre-cooked beans.

I started to get concerned when I was working in the flour because it just seemed like I'd never get it all cooked because of all the spinach, but it worked out when I added the stock (broth) I used baby spinach and I agree with Julia..

But the recipe still worked out; the remaining unburnt jam had cooked down with the milk and sugar into a deliciously caramelized mixture of tender mashed butternut squash - with a smoky fall flavor all its own (hopefully not due to our burning the bottom of the milk!)

I've started working out regularly and cooking more, but after a busy couple of weeks I'm already struggling to stay on track.

I could only find a 5 lb shoulder so I almost doubled all of the ingredients, it worked out just fine and there was no major change to cooking time.

Saying that, I am completely aware that not everybody has tons of times on their hands to cook from scratch everyday (I work from home and I am also a food blogger which yes, obviously helps) therefore I think it's great that there is finally a completely plantbased range out there for those busy times when you just can't be bothered to cook.

These egg muffins can be a little tricky to take out of the muffin pan, so be sure to grease it well using cooking spray or oil (I find cooking spray works better).

Refried beans are a regular in the Tin and Thyme household and as a result we get through quite a lot of black beans; rather than buy tins which work out to be rather expensive, I like to buy packs of dried beans, cook them in the slow cooker, divide into tin sized portions and keep in the freezer until needed.

Love the little Japaneses pumpkins so this will be perfect for breakfast, planning to add a pinch of cardamom (something else I love the taste of)-- I also make my own puree but I make it in the microwave by washing, poking holes in the top and cooking on high till the juices start to leek out the holes than let sit a few minutes (easier to cut cooked) The oven works as well - like a giant baked potatoe.

This soup exemplifies one of the best lessons I've learned from Italian food: namely, that cooking vegetables for a long time, until they fall apart, or nearly fall apart — what we non-Italians might wrongly call overcooking vegetables — works like no other method to draw out their intrinsic sweetness and deepest, fullest flavor.

The experiment that just doesn't work out to be edible is the hardest part of gluten free cooking.

For pasta measurement, using one - half of the cooked amount for the dry calculation seemed to work out correctly.

If you don't have a dehydrator, an oven will also work well but you will be cooking out some of the nutrition.

I cooked my burgers indoors on the stove, but I'm betting these would work out great on the grill, particularly given the fact that they don't fall apart like lots of veggie burgers do.

So I left law school and I headed out west and reconnected with my passion for cooking that I had as a child and started working in the kitchen of a natural food store in San Diego and just started experimenting in the kitchen and just getting really creative.

This recipe works out perfectly to prepare it ahead of time and freeze it to cook later, which is what I did!

Before making theses veggie burgers, please cool the cooked cauliflower and sweet potatoes, these will not work if they are hot out of the oven.

We tried to follow the recipe closely and it worked out great, but I think a simpler way to list the ingredients is to simply say you will need as much tomato - gut puree as the amount of liquid called for to cook the arborio rice (or slightly less liquid would be okay.)

I also like to make this for my family and then freeze the leftovers for my husband to take to work so he has a home - cooked meal instead of something out of a can.

The long term reward for all my hard work, however, will be the satisfaction of cooking dinner out of my own backyard — in the interim I rewarded myself by making is this banana bread.

It's sheer hell trying to work out cups into precise grams and very often the results are disastrous... Thank you to Patricia Wells for being one of the rare cooks to do this.

and fyi, i have plenty of unsuccessful breads that i throw together that do nt work that i eat out of the pan, so do nt worry about your cooking skills!

The great part is that they used leftover mashed sweet potatoes for this soup, which takes out a lot of the prep work and lets you get to the cooking and the eating faster.

I LOVE when my cooking works out that way!There might seem like more ingredients for this type of bread than traditional yeast breads, but in fact it comes together much more quickly with little chance of error.

One medium zucchini has 33 calories, 6.1 grams of total carbohydrates and 2.0 grams of fiber, which works out to only 4.1 grams of net carbs, however one cup of cooked spaghetti has 221 calories, 43 grams of total carbohydrates, but trust me, this dish tastes so good with zoodles, you won't miss the pasta at all.

Work lunches and evening meals tend to revolve around batch cooking basics, many of which are vegan but I do plan to branch out with some new recipes to mix things up.

I make this loaf with a sweet potato that I cooked up instead of pumpkin (it's a season thing) and it worked out great.