Sentences with phrase «meat cooks through»

After that point, you're simply getting the meat cooked through.

Not exact matches

I had already been cooking for many years but when I took away the usual constraints» of how I put a dish together around a piece of meat or fish I began cooking in a totally different way, focusing on flavour, texture, colour and layering flavours, citrus and spices to create amazing joyful satisfying food, led by the new amazing way I felt but also my deep love of food and the knowledge I'd gained through years in the kitchen.

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.

* If you're using leftover meat instead, add this after your veggies are cooked and cook just long enough to heat through.

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.

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.

Cook through until meat has reached 155 degrees fahrenheit.

Return the empty pan to the heat and cook the ground meat in the pan, draining off all fat when it's cooked all the way through.

Breaking up meat, cook until meat is cooked through.

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

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

Halfway through cooking the ribs are wrapped in foil to begin a braising process that tenderizes the meat.

Saute half the meat for about 3 minutes till it is cooked through.

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

Add the green onions and mushrooms and cook for another 5 minutes until the veggies are soft and meat is cooked through.

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

There is no way you can go through that process and want to cook and serve a mediocre meal.We seasoned and cooked two beautiful legs for dinner and had some tender roast meat left over, which, after a couple of wines I boldly volunteered to «whip» something up with the next day.

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

Fry meat balls in two batches until cooked through (6 - 8 minutes) stirring frequently to brown evenly.

«One of the biggest grilling challenges is giving the meat time to cook through before the outside gets too charred.»

3) Bake at 400 degrees for 30 minutes or until the meat is cooked through and cheese is melted.

Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through.

Cover the baking dish with foil, and bake for 45 minutes to 1 hour, or until the meat and rice is cooked through.

Turn the heat up and simmer for a further 30 minutes until the potatoes are cooked through and the meat is meltingly tender.

Once the venison is cooked through add in the rest of the ingredients - making sure to cover the meat and rice with the water and chicken stock - adding more if necessary.

Whether it's in the oven while making fall off the bone tender meat dishes, on the smoker or even in the slow cooker, there's just something that is magical to me about cooking through the day.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeCooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Check the meat, it should be cooked through and really soft.

If you want any meats that need to be cooked, do so beforehand; on - grill time is too short to allow for cooking all the way through.

Reduce the heat and simmer, stirring occasionally until the meat is cooked through, about 40 minutes.

Add the chile, ginger, and scallions and fry until the meat is cooked through.

Slicing the brisket half - way through cooking assures that the meat is tender and flavorful.

Add chicken to grill pan, and allow to cook until browned on both sides and cooked through, or a meat thermometer registers 160ºF, about 4 minutes per side.

Stir in the chopped lobster meat and 3 tablespoons of the chives, and cook until lobster is warmed through, about 1 - 2 minutes.

Cook, breaking up meat with the back of a wooden spoon and cook until beef is cooked through, about 10 minuCook, breaking up meat with the back of a wooden spoon and cook until beef is cooked through, about 10 minucook until beef is cooked through, about 10 minutes.

Heat up a bit of vegetable oil in a large pan, and stir - fry minced meat until browned and cooked through.

Add chicken thighs and sear until golden brown on both sides and cooked through, about 10 - 12 minutes per side or until a meat thermometer reads 165ºF.

Flip and grill until cooked through and an inserted meat thermometer registers 165ºF, about 4 - 5 minutes more.

Be sure to thoroughly look through the vegetable - sauce mixture for any chicken bones that may have separated from the meat during cooking or removal of the chicken.

Cook turkey, onion and garlic until meat is browned and cooked through and onion is tender.

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.

Season and cook meat through.

While the peppers are baking, heat skillet to medium - high heat and saute onion and ground turkey until onions become transparent and meat is cooked through, remove from heat

In a large, dry skillet, cook the ground meat uncovered over medium - high heat until lightly browned all over and cooked through (about 8 minutes).

Cook, breaking the meat up into small pieces, until the beef is cooked through and fully broken up.

Continue to cook for about 8 more minutes while breaking up meat and stirring regularly until sausage is cooked through and vegetables are softened.