Sentences with phrase «remove ribs»

Then I remove the ribs and use the skillet to cook the vegetables: chopped carrots, celery, onion, and minced garlic.

Remove the ribs from the oven and drain, reserving a tablespoon of the grease.

Once done, remove ribs from Instant Pot, and brush remaining sauce onto ribs.

If you want to reduce the heat of a pepper carefully remove the ribs and the seeds.

Remove ribs to a platter.

Use tongs to remove the ribs from the foil and place them on the pre-heated grill with the bony side facing the heat (ribs curving down).

Directions: Wash the kale, remove ribs, tear into bite - sized pieces and massage.

Meanwhile, remove ribs and stems from chard leaves by slicing away leaf from both sides of stalk.

Remove ribs from refrigerator.

Remove ribs from pan and place in crockpot or ovenproof pot.

Remove the ribs from the oven; increase the temperature to 400 degrees F. Transfer the ribs to a cutting board and slice, then return to the roasting pan.

Remove ribs from pan and place on sheet tray.

But whatever you do: Remove those ribs.

Remove ribs from marinade and grill, turning once, until lightly charred and cooked through, about 2 minutes per side for medium - rare.

Once browned, remove the ribs to a plate and tent with foil to keep warm.

Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taste.

Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

Remove the ribs to a large bowl and strain the liquid into the bowl.

The next day, remove the ribs from the refrigerator 30 minutes before cooking and allow to come to room temperature.

Remove the ribs to a serving platter and cover to keep warm while you simmer the liquid to reduce it by half.

Remove the ribs and roughly chop the kale.

Remove ribs from roasting pan and let cool completely.

Remove the ribs and keep the marinade for later.

Remove the ribs from the marinade and reserve the marinade.

Repeat remaining ribs; remove ribs from skillet.

Remove ribs from slow cooker; keep warm.

This sauce does pack a bunch, so if you want to tone down the spice a bit, I would remove the ribs and seeds from the jalapeño.

Remove ribs from grill, and let stand 10 minutes.

Remove ribs and let sit for 10 minutes wrapped in foil.

While the filling cooks, halve the bell peppers lengthwise and remove the ribs and seeds.

Wash, dry and remove the ribs from the kale and cut it into finely shredded pieces.

Remove ribs, and turn the slow cooker control to High.

Remove the ribs from the brine and pat dry with paper towels.

Remove ribs and onions from slow cooker; cover to keep warm.

Remove the ribs from the kale and tear into pieces approximately 3 inches in size.

Remove the ribs, drain briefly on more paper towels and then add to the skillet with the sauce, making sure all are evenly coated.

Remove ribs from the grill, slather on more sauce, then cut the ribs apart and serve them on a heated platter.

Remove the ribs from the grill and dip them into the vinegar water.

Remove the ribs from the grill to a platter or cutting board.

Remove the ribs from the foil, and return to the grill for 15 minutes, to dry them out a bit.

Remove the ribs to a platter, spoon the bellas into a bowl and add as much of the liquid as you desire.

Prepare grill to 300 to 400 degrees F. Remove ribs from marinade, drain and place on grill, cooking on indirect heat for approximately 4 hours.

Remove ribs from pot, and place them in a 9x13 inch baking dish.

Preheat oven to 350 F. Remove the ribs from pot, and place them in a 9 × 13 inch baking dish.

Remove ribs, and deglaze pan with red wine, scraping up bits with a wooden spoon.

Once ribs are fork tender, and done cooking, remove the ribs and set aside.

Remove ribs to a plate and set aside.

Remove the ribs from the pot, trim the meat off the bones, coarsely chop the meat, return it to the pot, and stir well.

One half hour before you remove the ribs from the smoker, brush the ribs all over with barbecue sauce.

Also, there is known fact in the medical community that ribs regenerates, thoracic surgeons routinely remove ribs and these often grow back.