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...delegates who they represent, who elected them," he says. At the nearby train station, six uniformed police watch from under a banner that reads "Use a Brand New Outlook to Welcome the 16th Party Congress." With a shout, the petitioners tear off as the police approach, leaving behind their cooking pots and the fire they had built to cook cabbages and steamed buns...

Author: /time Magazine | Title: Sleepwalking Through Chinese History | 11/11/2002 | See Source »

Interesting hobbies or accomplishments: Hobby: Looking through cookbooks, even though I can’t cook. Accomplishment: Achieving flight after being thrown off a horse...

Author: By Samuel A. Winter, CRIMSON STAFF WRITER | Title: A Rose By Any Other E-mail Address... | 11/7/2002 | See Source »

Some thing’s cooking just about all the time in Dunster House, where Mark W. Kirby ’03 and Stephanie A. Stuart ’02 lead the Dunster Culinary Team in whipping up tasty treats for bi-monthly Dunster Open Houses. The rotating cast of 30 students is given free rein by House Masters Roger and Ann Porter, and the menu changes with the seasons. Favorite recipes prevail, though, including Kirby’s Red Onion Galette, which originated on the pages of the Deep Springs College Cookbook. Deep Springs is an extremely small...

Author: By Angela M. Salvucci, CRIMSON STAFF WRITER | Title: Fmmm... | 11/7/2002 | See Source »

Make the pie crusts. Divide the dough into two balls and place in the refrigerator. Melt the butter in a wide, heavy skillet over medium-high heat. Pile in the onions with 1 1/2 tsp. salt, stirring as the onions cook down. Carmelize onions, cooking them until they are completely soft, darkened in color, and sweet. Season with the crème de cassis, vinegar, salt, and fresh ground pepper to taste. Beat the eggs into the chevre, then beat in the salt, nutmeg, and pepper...

Author: By Angela M. Salvucci, CRIMSON STAFF WRITER | Title: Fmmm... | 11/7/2002 | See Source »

Glickman said he is particularly concerned about the recent outbreak of listeria in deli meat—which has led to hospitalizations, miscarriages and deaths—because the bacteria is not removed by proper cooking, as most consumers do not cook the ready-to-eat products being recalled...

Author: By Jaquelyn M. Scharnick, CONTRIBUTING WRITER | Title: With Tainted Turkey, Recalls Hit Harvard | 11/5/2002 | See Source »

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