Sentences with phrase «when cooking beef»

Another important factor when cooking beef is to let the meat rest.

When cooking beef and snow peas, beef will take about 2 minutes (per batch) to brown in skillet.

Not exact matches

When you literally tell a small electronic device such as Alexa to order more slow cooked beef pot roast, personalization of this device means that it recognizes YOUR voice.

The beef is done when it's browned and cooked through.

This is very similar to the way I cook my roast beef, when I'm not doing a pot roast that is.

When the corned beef was done cooking I drained the water and shredded the meat.

So way back when I first started cooking, I was at my Aunt Rose's house, and she was cooking a beef roast that smelled so delicious I had to ask how she did it.

Slow Cooker Beef and Beans Burritos - Serving 12 people, this recipe is a great choice when entertaining guests.

I cooked it in the slow cooker, in the way I outlined below, to help with the texture but when It was done I was still a little too squeamish to just sit down and eat it in a big slice, so instead I decided to shred it, mix it with ground beef and eat it in tacos and it was delicious!

When beef short ribs are done cooking, remove the dutch oven from the oven, uncover it, and sit it over medium heat on the stove.

When beef is done cooking add to pot.

I had not eaten galumpkis in many years, but was inspired to cook up a batch recently when I bought a large head of cabbage at the farmer's market along with some grass - fed organic ground beef.

I am always happy to help people cook beef better, in fact when I posted on my Instastory over the weekend that I was going to be cooking a sirloin tip roast for Sunday dinner, I got half a dozen messages on Instragam asking for tips.

Or the fact that I make roast beef in my slow cooker because of the recipe I got from a little old lady at the military commissary when we lived in San Diego.

When the onions are cooked for a long time with the beef in a slow cooker, they turn into an onion sauce.

When the oil is hot, add the beef and cook, stirring occasionally, until all sides are browned.

When skillet is hot, add ground beef and cook 5 — 7 minutes, breaking into small pieces as it browns.

Cover and cook for 4 hours on high, or until the beef falls apart when tested with a fork.

Reheat the shredded beef and sauce in the slow cooker on warm or in another pot on the stove when ready to chow down.

When ground beef is almost fully cooked, I add the sausage pieces to it.

It has all the taste of the finest aged prime beef with less than 1/3 the fat, is loaded with vitamin B12, selenium, zinc and phosphorus, low in sodium, and when properly cooked is incredibly tender and juicy.

Yesterday I was cooking the meat for these beef and bean burritos when Hiro sauntered in nose - first.

This Italian Beef Stew (Instant Pot or Slow Cooker) from Your Homebased Mom would be an easy meal to put together for a day when you're in a rush to get dinner taken care of.

When Barbacoa beef is done cooking, remove meat from pressure cooker, shred (discard fat and bone), and return to pressure cooker pot until ready to use.

When the oil is very hot, add half of the beef (so it is not overcrowded) to the wok and cook for 1 or 2 minutes on each side, you want the meat to get pretty brown but it doesn't have to cook all the way through.

A hand - pulled look to your shreds is achieved only when the connective tissue of your beef product is broken down during the cook cycle and the muscle fibers are pulled apart from one another.

In fact, when I first started cooking two years ago, tacos were among the first dishes to make it to my testing menu (case in point: check out these beef and chicken tacos); and I'll admit that it still ranks among my favorite meals to make.

6) Add salt and pepper to taste, then remove from heat and reserve 7) When bell peppers are cooked and tender but not too soft, remove from the oven, fill with minced beef mixture, and garnish with parsley to serve

Sandra: I'm fairly certain that Yorkshire Pudding is usually cooked in beef fat, when you're making roast beef.

For his slow - braised beef short ribs with green mole sauce (see the recipe), a whole slab of beef short ribs is covered in a chile powder - and - garlic - spiked liquid and cooked low and slow, then left to sit overnight, so that the meat is extra flavorful and tender when it gets reheated in the green mole sauce.

When brine time is up, cook that beef low and slow in an aromatic - infused broth until it's nice and tender, but not falling apart — you should carve the brisket into proper slices like the beautiful hunk of meat it is.

I also use 1 can of chicken stock and 1 can of beef stock when I make this (plus any liquid that I've saved (frozen) from cooking the ham)-- this seems to give a more complex flavor (we like it).

To save even more time with this recipe cook extra rice the day before when you make the beef stir fry.

When time is up, remove beef from cooker; shred with 2 forks.

A happy accident when one recipe turned into the most delicious Slow Cooker or Instant Pot Smothered BBQ Beef Burritos!

When ready to cook, drain marinade from beef.

When skillet cooking with Ground Beef, the possibilities are endless.

When you get home, you will mix the corn bread topping, spread it on the beef mixture, re-cover and let it cook another hour.

I used brown lentils in this, but I think next time I might try it with the black lentils which I think are even more like ground beef in texture and shape when they cook.

Key points if you like your Chili thick (ie to put in tortillas etc): - Do nt add the beer - Do nt use brisket (lean stewing beef instead)- Roast the butternut squash ahead of time, before adding to dish - Cook ahead one day and then reheat for when you want to eat it.

I'd still pour a bit of the sauce over at the end of cooking when you add the basil to get a bit more of that flavor soaked into the beef.

ground beef 2 tablespoon minced onions, plus extra for garnish 1 teaspoon paprika 1 teaspoon black pepper 1/2 teaspoon chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon crushed thyme leaves 2 1/2 cups water (I just used as much as needed, and added more when it cooked down.)

Don't panic when the temperature of the beef stalls while cooking, and don't be tempted to pull it off early.

I have a confession to make when it comes to cooking beef.

When all the beef has been cooked, turn the heat down to medium and add the red wine, scraping all the fond (brown bits) off the bottom of the pan.

And lets not forget about the tofu, honestly who needs ground beef when you can cook up some deliciously spiced cruelty free tofu.

Cooking Light shared a helpful tip for working with leaner ground beef: when mixing the garlic and beef, use a [silicone] spatula, instead of your hands, so the heat from your hands won't melt away the little fat there is.

When you're cooking lamb at home, keep in mind that although lamb may be cooked the same as beef, it's best when marinated with olive oil, garlic and herbs and then slow - cooked over an indirect fire until it reaches an internal temperature of 145 degrees F (about 20 minutes per pound plus 25 minutes for a boneless lWhen you're cooking lamb at home, keep in mind that although lamb may be cooked the same as beef, it's best when marinated with olive oil, garlic and herbs and then slow - cooked over an indirect fire until it reaches an internal temperature of 145 degrees F (about 20 minutes per pound plus 25 minutes for a boneless lwhen marinated with olive oil, garlic and herbs and then slow - cooked over an indirect fire until it reaches an internal temperature of 145 degrees F (about 20 minutes per pound plus 25 minutes for a boneless leg).

For her daughter's birthday party a few days later, Galina - an excellent cook, even when she's jet - lagged - immediately set about marinating chunks of lamb shoulder for shashlyk, baking piroshki, salting fresh cucumbers, preparing beef tongue with horseradish sauce, and putting together an astounding array of Russian - style cold salads.

Affordable leg of lamb is a great way to break out of the usual beef - chicken - pork rut, especially when used in a quick - cooking but complex - tasting dish like this.