Sentences with phrase «meat and bones with»

The Homemade Raw Diet consists of whole meat and bones with veggies, fruits, grains and supplements added.

For example, Miller explains that when a pet food label lists chicken by - products as the protein, that means a chicken carcass that has had all of the meat used for human consumption removed (breast meat, wings, thighs, legs), but still contains the cleaned organ meat and bones with leftover meat on them.

The Basic Formula contain just meat and bone or meat and bone with organ meat.

Not exact matches

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Are we take that «his mind wars against his flesh» to imply will is in battle with meat and bone?

That phrase has stuck with me ever since: Take the meat and throw out the bones.

Are we prepared to deal with psychic life that is associated with metal and wires instead of meat and bones?

He is chastened also with pain upon his bed, and the mult.itude of his bones with strong pain: So that his life abhorreth bread, and his soul dainty meat.

Replace sliced steak, brown side up, and bone to the skillet (like a meat puzzle) and top with butter.

(Stew a whole chicken, then take out bones, chunk up the meat, and thicken the gravy with G.F. flour or cornstarch.)

I like to throw a couple of chicken thighs (with bone and skin) into my stock to give it that real chicken flavor, and after several hours of gently simmering, the succulent, tender meat is falling off the bone.

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 skin.

With greasy fingers we would pull chunks of meat off the bone tucking them in warm corn tortillas and slathering on a smooth salsa.

Fall - off - the - bone meat, stock seasoned to perfection and loaded with carrots (or potatoes if you prefer) and mushrooms.

It begins with bone marrow on toast, then follows with broth and the meats and vegetables.

As you can imagine their necks are very thick with lots of yummy lean meat, and just enough gelatinous meat and bone to make this cut perfect for slow cooking and braises.

1 baked ham bone with some meat attached 4 cups vegetable stock 4 cups water 1 onion or 1 leeks, diced 1 large carrot, diced 3 stalks celery with leaves, diced 2 cups cooked cauliflower 2 cups cooked green beans Salt and pepper, to taste

Dinner at my in law's place was pretty standard Chinese dishes: lots of stir fry veggies with meat, pork bone soup, roasted duck, roasted pork, oyster omelets, fish noodles and tofu.

When it's falling off the bone, I remove the meat and let it cool a bit, then shred it with two forks.

You can shred the meat with your hands, discarding the bones and excess fat along the way.

After pulling off all the meat, I placed the entire carcass in the pot with the rest of the shrapnel I'd already pulled off, filled the pot with purified water and a splash of apple cider vinegar (helps to leach out the minerals and goodness from the bones), and let it simmer on the stove for the next day.

Return the short ribs to the pot, cover tightly with a lid and braise in the oven for about 2 1/2 hours until meat is tender and falls off the bone.

The red - hot stones, raw meat, bones, vegetables, and spices are layered in the pot, water is poured inside, the pot is quickly covered, and the lid is weighted down with stones to seal in the steam.

Remove the roast from the pan, remove the fat and bone, and shred the meat by hand or with a fork.

Dipping breaded fried food into a delicious sauce will almost always give a satisfying outcome, but unless its a wing with bone and fat and skin and meat its not a wing!!!

Cooking a bone - in roast in an Instant Pot with the right seasonings and enough liquid to bring it to pressure creates unbelievably tender and flavorful meat.

They are ready when the meat is tender, though far from falling off the bone, and the ribs are glossy with sauce.

When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers.

Cover and cook over medium - low heat 11/2 hours or until meat is tender enough to fall off the bone, basting chicken occasionally with liquid in Dutch oven during cooking.

One at a time, place the pork chops in a large freezer bag, or between 2 pieces of wax paper, and gently pound with a meat pounder, avoiding the bones, until about 1/4 - inch thick.

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods The Art of Fermentation: An In - Depth Exploration of Essential Concepts and Processes from around the World The Nourished Kitchen: Farm - to - Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass - Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas

Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1 / 2 - inch thick slices.

This way I got a crispy and sticky skin while the meat falls right off the bones with your first bite and is super juicy!

When the chicken has cooled, remove the meat from the skin and bones, shredding it some with your fingers as you go.

You can either remove the meat from the bones or serve as is with lots of chopped onion and lime wedges and warm tortillas.

She would put a nice ham bone with some meat on it in a pot of tomatoes and onions to simmer all day.

When the ribs are almost tender, after a total of about 2 1/2 hours of cooking, remove from the racks, baste the meat side one final time with a thick coat of sauce and cook a final 30 minutes, bone side down.

A whole chicken can be roasted and served with roasted root vegetables and a simple salad one night; the leftover meat can be shredded into a lunchtime salad the next day; and the bones and giblets can be made into a delicious and rich stock.

Top up with some stock or water if there isn't enough liquid, then bring to the boil and cover to simmer for 1 1/2 hours or until the meat is tender but not retains its structure on the bone.

In the end, you'll be able to pull the meat right off of the bone and enjoy as is, with your favorite salsa or smothered with spicy BBQ sauce.

I removed the flesh from the bones and placed the delicate white meat on a clean plate, drizzled it with a little more olive oil, squirt of lemon and some salt and pepper.

(If you are lucky to live near an artisan butcher, ask them to bone and grind the beef shank meat with the coarse «chili» blade.)

Bake for another 70 — 80 minutes, until the meat is very tender and falls off the bone when poked with a fork.

Bone broth — homemade chicken stock or beef stock Naturally fermented foods — kefir, yogurt, sauerkraut, pickles (we're talking about foods fermented in salt and / or whey, not made with vinegar) Healthy fats — grass - fed butter, cream, tallow, lard and coconut oil Grass - fed meats — ground up, pureed or pre-chewed Cooked fruits and vegetables — should always be cooked in and / or served with good fats

I picked all the meat off the bones and also had «left over» fresh cuttings of veggies which went into the pot with the backs.

You can serve the turkey on the bone, or shred the meat and toss it with barbecue sauce.

Regardless of how appropriate you're trying to be, at the end of the day you're still sucking meat off a bone with sauce all over your face and fingers.

Using bone - in chicken with its skin intact means that you end up with all the best of a rotisserie / roasted chicken — the crispy skin and moist meat — in a fraction of the time.

Developed for the poultry and red meat industries and powered by proprietary SimulTask ™ PRO imaging software, the RMI 400 allows for superior bone and contaminant detection in raw, unpackaged poultry and other meats, with a design that withstands and overcomes challenges in often - harsh settings.

And most important, because if we cook smart we're left with plenty of perfectly cooked meat and a rich, silky stock made from the leftover bonAnd most important, because if we cook smart we're left with plenty of perfectly cooked meat and a rich, silky stock made from the leftover bonand a rich, silky stock made from the leftover bones.