Quotes About Recipe

The tagine's dome top is supposed to force the condensation back into the dish and keep it moist and tender.

You cannot see the lettuce and the dressing without suspecting a salad.

Catherine [of Siena] sent the Pope five oranges which she had candied and covered with gold leaf... She develops the theme of the difference between the bitter and the sweet pain, and gives the Pope a recipe for making candied oranges.

Life is a recipe book our words always cook enough.

Creating lines that went straight into the interior [of a space station] was a recipe for disaster. Some knucklehead in an X-wing was bound to come along and drop an energy torpedo into your main power plant, and everyone knows how that ends.

Recipes are made by breaking down a complex relationship of smell, touch, taste, and instinct born of intimate familiarity into a series of minimal commands containing none of those things.

Recipe for genuine success includes or encompasses vision, passion, courage, relentless action and determination. Once all that is applied genuine success is inevitable and realizable. ~Emeasoba George

Little bits were one of Dorey Jewett's gems: small, sweet lobster knuckles that were sautéed in butter. There were no herbs involved, just enough of a Ritz-cracker coating to absorb the butter for ease of eating.

Filling   1¾ cups plus 2 tablespoons chilled heavy whipping cream 3 tablespoons powdered sugar 2 teaspoons framboise (clear raspberry brandy; optional) ¾ teaspoon vanilla extract 2 cups fresh raspberries or frozen unsweetened raspberries, thawed, drained Additional fresh raspberries (optional)

My mom made something that I always requested for my birthday called mock chicken legs. She would take ground veal and ground pork and mix it up with a bunch of spices, and then take a Popsicle stick and put it inside a little ball of the meat. Then you bake them. It was like a veal-and-pork hamburger rolled in ground-up Rice Krispies. It was delightful.

When I do a cooking class now, I tell people that the most important part is to read the recipe many times so you know what you're doing. What I don't tell them, though, is that sometimes I do parties where I'm rushing so much I don't have time to follow my own advice.

I have my great grandmother's recipe for black beans, all the way from Cuba, and I know how to make those. I'm actually pretty good at it now. But my first time, the beans actually exploded in the pot, so I had black beans just dripping from the ceiling - which is actually a dream come true for most Cubans. It was a nightmare to clean.

I baked the coffee cake recipe from 'The Joy of Cooking' over and over again when I was a kid.

If you have an Ina Garten-level roasted-chicken recipe, it's a game changer. I bring that to dinner parties and make a lot of friends.

I meet so many young people who want to plan out their lives and want a recipe. They want me to tell them how to succeed. I didn't follow a recipe. I followed my instincts.

By attracting attention to yourself, you distract people from the movie. Ideally, you like a movie to speak for itself. You don't describe a song before you sing it or tell about a painting before you show it. You don't reveal the recipe before you serve the dish. You taste it.

We say it's not a recipe for success to have constant change, especially in football.

If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the back of the box - read through the entire recipe first before reaching for any ingredients, and then read again and execute the directions.

Food is art and science. So, you take something out, you have to work with the recipe to make sure that you're providing delicious food with cleaner labels.

I remember the excitement of finding a great pancake recipe in 'Gourmet.' It felt as if it were mine. And it was Berkeley, of course - everybody cooked together. Cooking is what one did.

The thing with food is that you can give 20 people the same recipe and the same ingredients, and somebody's going to make it better than somebody else, and that's the creativity of it. It's like music. You could have a bunch of people playing the same piece, and somebody's gonna play it better.

A big thing that gets people in trouble in the kitchen is not reading the recipe from start to finish before you cook it. Before you start anything, read through the entire recipe once.

If I'm doing a pavlova, for example, I need a recipe as I can't remember it well.

I keep trying to perfect my mother's meatloaf recipe. I will never get it perfect, but I'm getting closer.