Top 328 Recipes Quotes & Sayings - Page 4

Most of the people who had PCs did not have modems and could not use those PCs as communicating devices. They really were using them for spreadsheets or word processing or storing recipes or playing games or what have you.

The two worst strategic mistakes to make are acting prematurely and letting an opportunity slip; to avoid this, the warrior treats each situation as if it were unique and never resorts to formulae, recipes or other people's opinions.

Now I just bake when I'm bored and I'm not working and I don't want to go out. I'll just get recipes and bake them here for myself, honestly.

I have been collecting recipes and information for over 20 years, but three years ago, my editor said to me, 'You're a walking encyclopedia of food, so why don't you do an encyclopedia?'

The slow cooker has a tremendous breadth of uses. I find it supplements regular kitchen equipment, and stands in for things that you might not have. Many of the recipes I've come up with, like risotto, is just not what one would think about with this gadget.

When my novel 'Beach Music' came out in 1995, I had included a couple of recipes in the book and had tried to impart some of my love of Roman cuisine and the restaurants of Rome.

Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.

Cooking with kids is not just about ingredients, recipes, and cooking. It's about harnessing imagination, empowerment, and creativity.

I have memories of my grandfather Kirkman making mashed potatoes that were so good because they tasted like a bowl of butter. I love my mom's brownies. My favorite thing about both of those recipes is that someone else made them for me.

Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.

My grandmother was a typical farm-family mother. She would regularly prepare dinner for thirty people, and that meant something was always cooking in the kitchen. All of my grandmother's recipes went back to her grandmother.

Don't talk about things you don't like. Talk about music that you love, books that you've read. I put a lot of recipes online.

Ten years ago, TV cookery shows were about a man or a woman following recipes. Now, it's all about journeys and campaigns and less about the actual chopping and dicing. That's what I'd like to do with magic.

Most canele recipes begin with an instruction to brush $30 copper molds with melted beeswax. Unsurprisingly, I've never made it past the Internet search for 'used canele molds' before giving up.

What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious.

I think, once recipes become digital, pirating a digital recipe and all the questions that you have with music and so forth will become pertinent to food as well.

There is so much more than ingredients that go into home cooking. A home-cooked meal includes so much love and recipes that have been passed down through generations, and that is what I truly appreciate.

I do make a good ragu pasta, which everyone seems to like. Or that could be just me talking; who knows what they really think. I actually stole the recipe from my older sister Vera, who also loves to cook. I took all my recipes from her.

I'm not very good with drink recipes. If I'm entertaining, I like to come up with a house drink for the evening, one thing I'll make for the whole evening of the whole month.

Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook on the run.

You can cook a limited number of sous vide recipes in a beer cooler, but if the person you're buying for wants to start cooking like the pros, they'll need a dedicated circulator that's designed to maintain the temperature of a water bath to within one degree.

The politics of grievance is pervasive. It's spreading. And when you have an economy that has been ripped to shreds like this, and when you have more and more people thinking that there's no economic opportunity - that the game is so rigged that the standard recipes of hard work and education, stick-to-itiveness and so forth don't pay off.

Almost everyone who loves to cook has at least one recipe handed down to them from a member of their family or community, and those kinds of recipes represent generations of cooking, testing, adjusting and evolving, so you know they're killer.

When my grandmother passed away in 2014, she left behind some recipes, but nobody stepped forward to follow in her footsteps and become pop-up cookie factories whenever the need arose.

I carry a small spiral notebook with me at all times and have been doing this for many years. There's a shoe box in my closet filled with these notebooks, each riddled with notes and impressions, ideas, schemes, and soup recipes.

We were filming in America and I noticed we were casting shadows like Walnut Whips! The sensible thing to do was go on a diet, so we started rewriting recipes and we're better cooks because of it.

Avocados have a creamy texture, making them a healthier replacement for ingredients like butter and mayo in recipes, though they do contain a surprisingly large amount of fat - a whopping 30 grams per medium-sized avocado.

I already enjoy cooking. I like different flavors and putting different things together and really like taking normal recipes to a higher level.

Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.

Cooking is one of the strongest ceremonies for life. When recipes are put together, the kitchen is a chemical laboratory involving air, fire, water and the earth. This is what gives value to humans and elevates their spiritual qualities. If you take a frozen box and stick it in the microwave, you become connected to the factory.

In our house, some of our favourite recipes just happen to be vegetarian, but I still enjoy meat and I believe very much in meat.

I never dreamed that the little ditties I wrote about annoying customers or bagel recipes would turn into a full-length musical comedy. But a very wise person told me to 'write what you know'. So I did.

You know, really - actually, it's funny because it's a sore spot with me because I have all these recipes that, you know, you have to measure things out and put them in. And then you bake it and it becomes this thing. And it's not a recipe.

My father-in-law is a wonderful cook. His knowledge of various cuisines is amazing. He creates his own recipes and whenever he makes something, I taste it and find it to be the most delicious dish in the world.

The good thing about being a foodie is that not only are you eating well yourself, you always want to share your recipes, your experiences, your best restaurants with the world.

Sometimes I think there are devils at work in the kitchen - recipes that are always perfect sometimes come out less than perfect and I can't figure out why.

If a recipe is good, I'm not going to mess with it, but they are recipes I've spent quite a bit of time getting right. You can use the internet. I use it as well, I keep forgetting, for example, how many eggs are in a Yorkshire pudding.

I have been a baker for more than 30 years now, and in terms of equipment, all I really need is flour. It still amazes me what a versatile commodity it is, as you can do so many different things with it, and I never tire of trying new blends and recipes.

I have one room off my kitchen filled with nothing but cookbooks and recipes that are sent to me from around the world. Every two years, I have to go through them and pick out ones to send to the local schools. There's a need for books, especially cookbooks.

It has been my ambition, for some time, to bring the heart of the house back to life. 'Emma's Kitchen' is the result of that ambition - a space for me to share my passion and some of my favourite recipes.

Choose recipes like a base recipe; make a big pot of soup and freeze it. From then on, you can take it in any direction. Another day put rice in it, or then put corn or sausages. From there, it's endless.

There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas.

The painter, sculptor, writer, and musician are protected by law. So are inventors. But the chef has absolutely no redress for plagiarism on his work; on the contrary, the more the latter is liked and appreciated, the more will people clamour for his recipes.

Every great sandwich starts with a great bun, and my absolute favorites are Sara Lee Artesano Bakery Buns and Rolls - they're quick, simple and work perfectly with all my favorite recipes!

The only thing I liked on HSN was Wolfgang Puck selling cookware. He was funny and engaging. He gave you recipes. Even if you didn't want to buy anything, you could watch Wolfgang for an hour.

Cooking classes are a great way to hone your skills, learn new recipes, and meet like-minded friends. Spending time in the kitchen with people who love to cook as much as you do is fun and educational.

When I develop my recipes I always look for ways to create what I call the Big Taste. While I enjoy eating simple grilled foods, what interests me when I cook are dishes with a taste that is fully dimensional.

I do all the cooking in our family. I'm a utilitarian cook, rather than an adventurous one - I only have about 15 recipes in my repertoire that I rotate - but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.

There's just so much love that goes into home cooking, and I think it will really help the American family overall. I'm hoping to maybe get a cookbook out one day because I've got some great family recipes.

I cook and I chat. That's what I do. I love to write recipes, but basically, if you had to put it in a nutshell, I cook and I chat.

History is not, of course, a cookbook offering pretested recipes. It teaches by analogy, not by maxims. It can illuminate the consequences of actions in comparable situations, yet each generation must discover for itself what situations are in fact comparable.

Cooking is our hobby. We find recipes we like and then try to turn them into good meals. Most of the time our experimenting turns out pretty well. But sometimes we create lousy dinners.

Of course, I will continue to share my favorite Southern recipes, just like my mama, grandmother and family shared with me over the years. And now, I'll be adding a little bit of a lighter touch to some of these wonderful dishes.

Only bake one type of thing at a time. Even when it seems like you're killing two birds with one stone, baking multiple recipes at the same time in one oven presents a tricky balancing act.

My dad's cooking was magic in the kitchen. But eventually over the years, his personality changed and his ability to remember recipes failed. He became paranoid and thought people were stealing from him, when often he was just misplacing things.

One of the things I've found now, not just for television, but in the restaurant, is that you have many anxious chefs, who know how to cook twenty recipes really well, but they don't have a good foundation for other things.

At the beginning of every week, I like to sit down and figure out what I'm going to make. I probably try at least two new recipes a week. But I have my standbys - jambalaya, meatloaf and mashed potatoes.

That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.

I was a bit of an accident really - I certainly didn't set out to write a cookbook or three. I didn't have a plan. I was unemployed, writing a blog about local politics and a few recipes, and it was more successful than I could ever have imagined it to be.

About half of all design patterns out there [...] appear to be ways take perfectly natural design ideas and twist them to fit into someones static type system: recipes for pounding square pegs into round holes