Sentences with phrase «cooking the meat so»

I did not measure the cooked meat so am not sure how many cups of meat were added.

I used pork tenderloin cause that's all I had and then I over cooked the meat so it was somewhat tough, then my sauce went from reducing to charred black scum in less time than it took to change a diaper (literally) so my meat was totally dry!

Each item was easy to prepare, we did our own chopping of veggies, boiling the pasta and cooking the meat so everything was fresh!

Not exact matches

Peak - season produce, meats raised without antibiotics, and artisanal specialty items will be waiting with fun - to - follow recipes so you can get cooking sooner.

I love to cook, so the prospect of fresh fish, healthy meat, and fresh fruit and vegetables sounds wonderful.

What is so terrible about cooking meat in milk (Exod 23:19)?

Besides, you are the one who woke up early, drove 18 miles to get to work, work your @ss off or your brains to be paid at the end of the month to earn your salary to buy the meat and bread and cook a nice dinner to your family, so where is your god in all of this???

I often throw veg and meat in the slow cooker in the morning so there's a lovely one - pot meal around in the evening.

The OBR team took a short mid-day break to eat, but soon the next round of meat was unpacked, seasoned and put into the smokers so that supper would be ready between 4 and 6 p.m. Around 10:30 or 11 p.m., volunteers prepped another round of meat and loaded it into the pits to be cooked overnight.

By now I am almost fully pledged vegetarian (I still eat fish sometimes though, but that need decreases) As a former meat eater I enjoyed Golabki, Flaki and Pierogies, both are polish cuisines because even though I was born in Germany, half my heritage (specific: my mother) comes from Poland and I grew up with traditional polish cuisine, which still counts as comfort food to me (Omg I need to mention I tried so often to make Bigos Vegetarian without sacraficing the taste, but it's still a challange) Bu talso my other half of heritage come from Hungary, I also enjoy traditional Hungarian food like Langos and Palacsinta (so good) Basically I've been brought up with no fear from anything new, I have no prejudices, try everything I can and enjoy home cooked meals made with local basic ingridients the most!

Unfortunately, our cuisine isn't very healthy — loads and loads of meat, white flour and potatoes, so I really enjoy cooking and be inspired by yours colorful and delicious recipes which ALWAYS turns out so great that everybody is licking their fingers for another portion.

Cooking time will be determined by the weight of the meat and the temperature of your grill so rely on an internal probe thermometer.

It's such a great cut of chicken meat and it cooks so quickly, this chicken dish took me only 30 minutes to make.

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

I did nt read the instructions thoroughly so I added all the veggies once the meat was cooked and the carrots were crunchy BUT it gave it an awesome texture.

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

Vegetables cook, either alone or along with the fish or the chicken or the meat and various seasonings, according to their respective cooking times: This is what makes our cooking so flavorful and exciting, and makes us eat our vegetables without any begging or urging.

I know the refrigerated ones are par cooked, so if the frozen ones aren't you may want to cook them a bit longer before adding the meat, etc..

If you fully cook a chicken (or indeed any type of meat), the meat shrinks and dries out so you lose the plump and juicy look of it.

OK so this only adds about 7 mins of cooking time to your stew but that browning of the meat adds such an amazing extra depth of flavour, that it is worth doing if you have time.

The sweetness goes really well with spicy rubs for meat so consider this the next time you're cooking a spicy dish and are in need of a side.

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.

White rice is easy enough to add to a one - meal concoction, but try throwing brown rice or barley in there and you are often left with rice that hasn't cooked thoroughly or a piece of meat that is so overcooked it ruins the happy vibe of the one - pot meal.

Usually it is fish and we (oh I really mean «I») do not eat red meat so lets just stick to how to cook chicken and seafood on this blog.

We don't cook tons of red meat and aren't fans of huge slabs of beef, so this was a nice treat.

With so many mixed households — vegans and meat - eaters - both living under the same roof, cooking can get complicated.

Slow cooked together in one giant pot, these are so easy and delicious, all you have to do is grill some meat to go with them and maybe toast up some crusty bread or rolls to serve on the side.

I used a little olive oil to add a bit of fat so the meat didn't dry out in cooking.

I even used the breast meat from a rotisserie chicken so I didn't have to cook any chicken.

We have frozen ground beef in the freezer so if I unthaw to make the meat balls, I would have to pre cook I guess

It cooks so fast, could be made into a both cold and hot dishes, tastes great with or without meat and comes in many shapes, sizes and varieties!

There's a reason so many recipes require meat to be seared before cooking - it locks in the flavor.

As time passed, my grandma's health got a little worse, and the willingness of the women of the family to cook all that meat started to wane, and so did the willingness of the family members to eat it: everyone seemed to realize they did not need to show off meat as a social status anymore, and vegetables took an ever larger place at the holidays table.

When cooking a whole brisket, the flat is done before the point usually is, so a lot of people pull the brisket when the flat is done and cube the point and put it back into the smoker until the meat is fall off the bone tender.

Just remember to watch your cooking time with bison as this is very lean meat so you don't want to dry it out.

It's not meat so you're not concerned with cooking the burgers as much as simply ensuring that they are warmed through.

So far, I've only been doing it at restaurants, but these carnitas sound like my way back into cooking meat at home.

While I brown the meat in a separate large pan, which I do so that I can easily drain the excess fat, I blitz the veggies in the food processor and cook them in some olive oil in my large cast iron enamelled dutch oven.

So we cooked it up in a frying pan quickly and the meat was meltingly soft.

Cook the sausage in a large saute pot on Med - High, so all the meat is cooked and long enough for the morels to be cooked.

I recently got married with a wheat - dairy - meat - alcohol free healthy guy and it's so hard to cook, but you've been saving my life!!

This preparation visits the other end of the pork shoulder spectrum: cooking the meat just through, so it's still tender and super juicy.

I love my slow cooker, it makes meat so tender and delicious, Great recipe!

Over browning will create dry pieces in your chili so I usually undercook slightly because the meat will automatically cook up as you cook the chili.

The meat was so tender after cooking so long and the sauce was really rich.

However I had some stew meat to use up so I decided to pull out the good old reliable slow cooker perhaps one last time until the Fall and make a nice hearty beer infused Beef Carbonnade, Crockpot.

Cook the no - meat balls rolling them around every minute or so.

Working in batches so that you don't crowd the beef (crowding will steam cook the meat instead of browning it), brown the beef cubes on all sides, lightly salting as you cook the beef.

We have one resident who's vegan and a couple other who were doing a vegan / vegetarian challenge, so we opted for a no - meat cooking class and came across a pasta - making class at a local downtown restaurant.

I always keep cream of something soups in my pantry and cooked shreaded or cubed meat in my freezer, so I'm ready for unexpected guests.