Sentences with phrase «cook meat until»

One of them is to cook the meat until the internal temperature reaches 160 degrees Fahrenheit.

Cook the meat until grill marks form, about 2 1/2 minutes, then turn it 45 degrees to form a crosshatch pattern, and cook for another 2 1/2 minutes or so.

In a skillet over medium heat, cook meat until browned, about 5 - 7 minutes.

Cook the meat until it turns white.

Season with steak seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet.

L'Amandier also features traditional clay ovens which are used to slow - cook meats until they are sublimely succulent and tender.

Not exact matches

Over low heat, cook until meat is firm, about 1 1/2 to 2 hours.

Grill or sauté meat until cooked through.

While the vegetables are simmering for sauce, add ingredients to a large, deep skillet and cook on medium - low until meat is brown and cooked through.

Set those aside and add in the meat, and cook on high heat until just done.

Add the ground beef and cook until no longer pink, breaking apart the meat into small pieces as you stir.

Sauté with chopped onion, salt, pepper, and parsley until meat is cooked completely.

I love throwing meats and veggies in the Dutch oven and letting them cook until they are so tender and juicy.

I put the meat and the spices in a large pot and brought it to a boil, then turned it down to a simmer and let it go for about 4 hours, basically cook it until it is tender enough that it just pulls apart with a fork.

Let the thighs simmer for 40 - 45 minutes, basting with the cooking liquid every 10 minutes or so, until meat is exceptionally tender.

Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side.

From there, the meat is seasoned liberally with plenty of salt and pepper and thrown into a screaming hot skillet with a little canola oil until it's cooked through.

Return the shredded meat to the pot, stir to combine and cook until the meat is very hot.

Ree coats the meat in a bold paprika - cayenne mixture, then cooks it in butter until it's golden brown.

4) Bring to a boil and then turn down to a medium - low simmer and cook until the meat is tender and almost falling off the bone, about 3 1/2 hours.

Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165 °F in thickest part of thigh on an instant - read thermometer.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and scook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and sCook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Repeat until all the meat is cooked.

Add the chorizo to a large skillet set over medium heat and cook until meat is fully cooked through.

Add half of the water and cover to cook on medium heat for 10 minutes until the meat is cooked through.

Add the lobster and continue to cook the bisque for another 2 minutes until the lobster meat is heated through.

Add the crab meat, and cook just until warmed through.

Place onion and garlic in a frying pan coated with cooking spray over medium heat for about 3 minutes, add ground meat / vegan option and cumin and cook until browned, about 10 minutes.

Add the olive oil, ground beef, Tabasco, onion, s & p. Cook until the meat is no longer pink about seven minutes.

Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl.

Once oven has preheated, put meat on cookie sheet into oven and cook about ten minutes until browned and most moisture has cooked off.

Cook through until meat has reached 155 degrees fahrenheit.

While meat is cooking, slice off tops of peppers and scoop out seeds, place on a baking sheet and spray with cooking spray, bake for about 15 minutes, or until tender.

Cut the unpeeled potatoes into 1 - inch cubes, add them to the pot, stir, re-cover and continue cooking until both the meat and potatoes are tender, about 45 minutes more.

Place the roast in the preheated oven and cook for about 1 hour 45 minutes, or until an instant read thermometer inserted into the center of the meat reads 145 °F.

Breaking up meat, cook until meat is cooked through.

Cook for 3 - 4 hours or until meat is fork - tender.

Cook, shaking the pan occasionally, until the meat starts to brown on one side, about 3 minutes.

Prepare grill and cook burgers until cooked throughout and cheese has begun to melt on the inside (you will probably start to see small pockets of melted cheese or you could test with a meat thermometer to get an exact interior temperature).

Stir and continue to brown until the meat is fully cooked.

Here's what I think made the difference: First, you begin with sauteed onions, cooked until soft so they melt into the meat instead of staying crunchy.

COOK, breaking up meat with spoon, until meat is cooked through and no longer pink, about 8 to 12 minutes.

Cook at 425 for about 15 to 20 minutes or until a meat thermometer stuck into the middle of the loins comes out at between 135 to 140 degrees (it will come up to 145 in the few minutes you let it rest after taking it from the oven; start checking at about 12 minutes just to be safe; nothing worse than overcooked pork).

Instead of cooking in a smoker, we cooked a cut of pork in a Crockpot for several hours until the meat would shred with a fork.

Stir in frozen vegetables (do not thaw) and continue to cook until meat is browned and vegetables are tender, stirring occasionally.

Put in oven for approx. 20 minutes until well cooked, or on grill until vegetables are ready and meat is heated.

Bake for about 45 minutes to an hour, or until meat is cooked all the way through the loaf.

Add onions; break up sausage until meat is lightly browned and cooked thoroughly, about 10 minutes.

Place pot in oven and cook undisturbed for 4 hours or until meat is fork - tender and falling off the bone.

Add ground meat and cook, stirring occasionally, for 5 minutes, or until cooked through.