Famous Quotes & Sayings

Michele Scicolone Quotes & Sayings

Enjoy the top 6 famous quotes, sayings and quotations by Michele Scicolone.

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Famous Quotes By Michele Scicolone

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Different brands are indeed different, and that's the challenge of developing recipes for a cooker. But just like anything, you have to be flexible. — Michele Scicolone

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The more complicated the machine, the more problems I find it has. — Michele Scicolone

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I was baking cakes for a gourmet shop and put two chocolate cakes in oven to bake and when I opened the oven an hour later, they were raw - the oven wasn't working. I didn't know what to do. I couldn't borrow an oven and I didn't want to waste the batter, so I came up with the idea of steaming them and they came out great! Thick and fudgy, like pudding cake. That happy accident was always in the back of mind. — Michele Scicolone

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I always cook meats on low and things like eggs or cakes on high, because things with eggs in them you want to cook through and through; and you don't want to put food in there that cooks so slowly that bacteria develops. — Michele Scicolone

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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. — Michele Scicolone

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Chickpea Stew Canned chickpeas, potatoes, tomatoes, and onion flavored with rosemary cook into a chunky vegetarian main-dish stew. This also makes a great side dish for pork or lamb. SERVES 6 3 16-ounce cans chickpeas, rinsed and drained 5 medium carrots, sliced 2 medium potatoes, peeled and chopped 1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice 1 medium onion, chopped 2 teaspoons chopped fresh rosemary ½ cup Chicken Broth ([]), canned chicken or vegetable broth, or water 2 tablespoons olive oil Salt and freshly ground pepper Combine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature. — Michele Scicolone