American - Author | July 3, 1966 -
At this point in my life I am just about enjoying my free time and my downtime and that's what is about for us. My job is about making your job easier. I take a lot of pride in the quality of what I present, especially in 'Money Saving Meals.'
Sandra Lee
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I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.
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Seventy percent store-bought, ready-made plus 30 percent fresh allows you to take 100 percent of the credit.
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When I came to the Food Network, I didn't want to do a cooking show. I told Kathleen Finch for nine months I didn't want to do a cooking show, I wanted to do a home-and-garden show.
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You don't need Montreal steak seasoning on everything.
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When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes - and I know how to cook that way - but I was like, 'no one is cooking like this.'
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The issue I have always felt most strongly about is hunger in America, in particular the children.
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My audience knows me, and I wear beautiful clothes as a badge of honor. They remember where I came from.
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Raising myself and caring for my brothers and sisters allowed me the benefit of a lot of information that I wouldn't have otherwise gotten. I had to be frugal, thoughtful, resourceful. I didn't have anyone to tell me, 'You can't.'
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When you're young, you think you can do anything, and that was really a gift. That's why I can never understand someone telling me 'no' today. 'No' just isn't an option.
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When I'm really stressed out, I go to church. I light candles and sit and pray. And I'll ask myself, What's the lesson? Why am I going through this? There's got to be a reason I'm here. What am I supposed to learn?
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I'm not sure that some of the food purists are in touch with what really goes on in American households.
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