For dinner, then: something kind of festive, and quick to prepare.
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Lablabi is a real working-class staple—cheap, quick to prepare, and filling.
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Steak and potatoes is great for any last minute celebration and quick to prepare.
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You've worked all day, and you want something simple and relatively quick to prepare.
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The puff pastry, a recipe from the Manhattan spice shop La Boîte, is quick to prepare in a food processor using frozen butter.
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Recipes for Health One of the many reasons I love to make green mole is that it is so easy and quick to prepare.
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In 1921, founder Billy Ingram had the foresight to offer what the American people needed: cheap, quick-to-prepare, easy-to-eat, tiny hamburgers.
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Brainin had shown me a long list of orders for a single table, some hot, some cold, some quick to prepare and some requiring a nonnegotiably long cook time.
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People decided to call it "lazy" because it was very easy and quick to prepare.
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Ptitim is made by extruding dough through a round mold, before it is cut and toasted, giving it the uniform natural-grain-like shape and its unique nutty flavor. Unlike common types of pasta and couscous, ptitim was factory-made from the outset, and therefore is rarely seen home-made from scratch. The store-bought product is easy and quick to prepare. Ptitim is popular among Israeli children, who eat it plain, or mixed with fried onion and tomato paste.
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Currently, the company is part of the Nestlé corporation, specialising in convenience food as well as quick to prepare food (mostly pulverised) Instant ready-cooked meals, sauces, soups (mostly instant noodles), jelly, kissel and blancmange. Winiary also produces sets of seasoning, which are pulverised and in liquid form (from concentrate). In the years of 2002 to 2003, Winiary received various awards for its Decoration Mayonnaise (Majonez Dekoracyjny) product. In 1998, the image of the company was shaped by sanitary epidemiological reconnaissance which found the bacteria salmonella in Winiary's pulverised soups.
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Pakistani snacks comprise food items in Pakistan that are quick to prepare, spicy, usually fried, and eaten in the evening or morning with tea or with any one of the meals as a side dish. A given snack may be part of a local culture, and its preparation and popularity can vary from place to place. These snacks are often prepared and sold by hawkers on footpaths, railway stations and other such places, although they may also be served at restaurants. Some typical snacks are Dahi Bhala, Aloo tikki, chaat & Samosa Chaat, Bun kebab, Chana Masala, Chapli kebab, Shami kebab, Seekh Kebab, Malai Tikka Kebab (Meat and Yogurt), Reshami Kebab, Pakora, and Papar.
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Cornell Strange Tales of Beer, p. 23 The Glasgow newspaper The Bulletin from 15 April 1958 and The Times from 29 April 1958 refer to a ploughman's lunch consisting of bread, cheese and pickle. A ploughman's lunch consisting of bread, cheese, butter, salad, a pork pie, and chutney The meal rose rapidly in popularity during the 1970s. This has been argued to be at least partially based on a British cultural "revulsion from technology and modernity and a renewed love-affair with an idealised national past", although it appears the main reasons the ploughman's lunch was favoured by caterers were that it was simple and quick to prepare even for less skilled staff, required no cooking, and involved no meat, giving a potential for high profit margins.
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