Sentences with phrase «into thickest portion»

Place ham on a broiler pan coated with cooking spray; insert a thermometer into thickest portion of ham.

Add patties; cook until a thermometer inserted into thickest portion registers 160 ˚F, about 4 minutes per side, or to desired degree of doneness.

Insert meat thermometer into thickest portion of tenderloin.

Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant - read thermometer, about another 40 to 50 minutes.

Not exact matches

Note: Alternatively, you can divide all the dough into two portions and roll one portion at a time to be 1/8 inch thick.

Pull off portions of cookie dough that are about 2 tablespoonsful each, roll into a ball between your palms and flatten into a 1 / 2 - inch thick disk, then place about 1 1/2 - inches apart from one another on the prepared baking sheets.

Stir until thick cookie dough forms, and portion dough into 6 cookies on nonstick baking sheet or a silpat nonstick mat.

Divide dough into 6 portions if you wants to cook 6 thick 9 x 9 cm square waffles or 8 - 9 portions if you want to cook small round waffles.

Divide the dough into 4 equal portions and roll out into a 1/4 inch thick rectangle.

Use a rolling pin to roll a portion of dough out into a rectangle that measures roughly 12» x 10», and is 1/4» thick.

Roll out each portion into a 4mm - thick disc using a lightly floured rolling pin.

Divide dough into three portions and roll each out between two sheets of baking paper to approx. 4 mm thick.

Using the bottom of the measuring cup, flatten each portion into a 1 / 2 - inch - thick burger Repeat with the remaining quinoa mixture; you should wind up with 8 to 10 (Note: If you want to make smaller burgers for sliders, use a 1/4 or 1/3 cup measure, and follow the same steps).

Roast bird, breast side up, in a large, lightly oiled roasting pan on the lower portion of oven at 350 degrees F. for first 30 minutes then reduce heat to 325 degrees F. Continue to roast, basting often, until thermometer inserted into thickest part of thigh reads 180 degrees F. about 2 to 2 1/2 hours.

Divide the meat into four equal portions and shape them into burgers about 3 / 4 - inch thick.

Divide mixture into 4 equal portions, shaping each into a 1 / 2 - inch - thick patty.

Fold plastic over each portion of dough; press to shape into two 3 / 4 - inch - thick disks.

Roll out each portion until 1/2 inch thick ropes and cut into 1 inch pieces.

Divide the sweet potato mixture into 2 equal portions, and form them into patties about 1 inch thick.

ingredients KIELBASA WITH BEER AND ONIONS 3 tablespoons olive oil (divided) 1 pound smoked beef Kielbasa (cut into 4 equal portions) 1 large onion (peeled, thinly sliced) 2 Granny Smith apples (cored, sliced into 1 / 8 - inch thick slices, divided) 1 teaspoon ground coriander (divided) 1 bottle IPA - style beer 2 tablespoons whole grain mustard (plus more to garnish) Kosher salt and freshly ground black pepper (to taste)

On parchment paper, roll portions of dough into circles about 1/4 inch thick.

Using your palms, roll each portion of the meat into a ball, then pat the ball flat, shifting it from hand to hand, to form a 1/2 - inch - thick patty.

Divide the lamb into 6 equal portions and form into patties about 1 / 2 - inch thick.

Using your hands, roll 1 portion into a 1/2» - diameter rope; cut crosswise into 1/2» - thick pieces.

Roll each portion into a compact ball then flatten it into a pancake about a 1 / 2 - inch - thick.

Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about 1/4» thick (you want them roughly the same dimensions as the bread you're using.)

Roll out the dough on a floured surface, one portion at a time, into ⅛» - thick circular sheets, about 9» in diameter.

Cut the log in half lengthwise and roll each portion into a strip of dough about 1 inch / 2.5 cm thick.

3 large leeks, white and tender green portions only, sliced crosswise 1/4 inch thick and separated into rings

Divide into 2 portions, shaping each into a 1 / 4 - inch - thick patty.

Divide the mixture into 6 equal portions, shaping each into a 1 / 2 - inch - thick patty.

1 lb boneless, skinless chicken breast, cut into 4 equal portions (TIP: Butterfly breasts into halves if they are more than 1 - inch thick.)

Use only the thick portion from a can of chilled, full - fat coconut milk to whip into a light, naturally sweet and fluffy frosting.