Quotes About Recipes

Bacon, bacon, oh I love me some bacon! It's the secret ingredient to all my favorite recipes. I also could have it for breakfast, lunch, and dinner!

I love the 'Barefoot Contessa' cookbooks - they're so nicely done, and her recipes are beautiful and simple.

A lot of my recipes I take from foods my grandmother used to cook, things she prepared for family reunions.

My great-grandmother taught my mom to cook and she passed down the recipes to me.

The thing with my recipes is, I don't have hours to faff about in the kitchen. My recipes are all 15, 20 minute, chop it up and stick it in the oven.

I have developed recipes that are diabetes-friendly for my restaurant menus.

Now, normally I do all my research on existing recipes before I start working on my own version.

I am learning cooking... all my mother's recipes.

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.

In the same way that I've no desire to live in earlier historical periods, I never touch historical recipes. Most historical cooking is detestable.

My recipes are simple, easy to do, but elegant. I have no time to fuss around with measuring cups.

I applied the same mentality to my social media as I did when I was doing my boot camps. I thought, well, no one's watching, but I'll keep adding value, putting out good recipes, funny workouts and good videos. And it grew and grew.

The problem with a lot of modern recipes is that you have a great list of ingredients and you only need a tiny bit of each one so the rest perishes in the fridge.

Almost every time we get together with family or friends, the conversation ends up being about food.

I wouldn't be worth my salt as a mother if I didn't pass on the family recipes.

The earliest recipes on record come from Mesopotamia (the site of modern-day Iraq, Iran, and Syria). They are written in cuneiform on three stone tablets, approximately 4,000 years old, offering a tantalizing glimpse of how the Mesopotamians might have cooked. The vast majority of the recipes are for pot cooking, most of them for broths and court bouillons. "Assemble all the ingredients in the pot" is a frequent instruction.

Podemos afirmar que não havia relógios na cozinha medieval e no princípio dos tempos modernos, dado que as receitas indicam os tempos não em minutos, mas em orações.

I have a huge collection of cookery books, like most chefs. do I regularly revisit Michel Roux Snr's 'The Collection,' particularly for the precise recipes and because the food photography is simply beautiful.

I cook every day and find it really relaxing. I've got a huge amount of cookery books. It's usually traditional British and French cooking, but then I'll go off-piste.

they all offer me recipes for "cheap and easy eats" that usually involve a casserole made from canned soup, butter, and a snack chip.

With a lot of the old school veggie recipes, and in the Seventies and Eighties, you'd go to a veggie restaurant and you got this sense of worthiness. You were presented with a plate of brown, and three forkfuls in, you might feel self-righteous, but you were bored with it.

My default-setting Italian recipes that I always fall back on are the ones that we had as kids, like spaghetti vongole, which is tomato and clams with spaghetti.

You can pretty much make anything with a base of tinned tomatoes. If I don't have tinned tomatoes in my cupboard, I start to panic - it's a genuine thing.

Soup is really easy to make: you can take basil, celery, acorn squash and boil them and then put them in the blender with sea salt. It's delicious and only takes about 15 minutes. You can make it the night before. It's kind of like making baby puree, and there are a ton of super easy recipes.