Sentences with phrase «meat flavor in»

It leaves a mild coconut meat flavor in my mouth.

• Cochinita Pibil Show: One of its most representative dishes in Yucatan is the cochinita pibil: A typical platter of the region which consists of pork meat flavored in achiote and sour orange, covered by banana leaves and cooked in an underground built oven.

Not exact matches

Pros: Made with all - natural ingredients, 100 % grain - free, real meat as the first ingredient, crunchy texture helps to clean teeth, low in calories (less than 2 per treat), no artificial additives or by - products, made in the USA, available in six flavors

These jerky treats come in sticks that can be broken up into bite - size pieces and they are available in four meat - rich flavors.

Pros: Made with high - quality meat ingredients, freeze - dried to preserve flavor and nutrition, chewy texture is appealing to many cats, contains 45 % protein and 35 % fat, low in calories, completely free from grains and carbohydrates, made in the United States in company - owned kitchens

Made with high - quality meat ingredients, freeze - dried to preserve flavor and nutrition, chewy texture is appealing to many cats, contains 45 % protein and 35 % fat, low in calories, completely free from grains and carbohydrates, made in the United States in company - owned kitchens

Serving bold - flavor sandwiches piled high with quality meats and cheeses, this popular chain is in growth mode, having opened in Canada and now expanding into Mexico.

Made with all - natural ingredients, 100 % grain - free, real meat as the first ingredient, crunchy texture helps to clean teeth, low in calories (less than 2 per treat), no artificial additives or by - products, made in the USA, available in six flavors

When asked why she seasoned the meat in addition to using the rub, she responded: «More flavor.

When you get the diversity of all the different natural plants in these special combinations, we bring out the best of the flavors in the meat.»

In a truly authentic recipe, the goat meat is chopped up — bones and all — because Jamaican cooks believe that the marrow in the bones helps to flavor the disIn a truly authentic recipe, the goat meat is chopped up — bones and all — because Jamaican cooks believe that the marrow in the bones helps to flavor the disin the bones helps to flavor the dish.

They really add flavor from both the smoke they produce and the oils in the wood that leaches into the meat.

The higher amount of marbling in the beef not only makes the beef tender and juicy, but it gives incredible flavor to the meat!

Other meats - Often I add a little pepperoni or chicken sausage that comes in a variety of flavors, I like to use a spicy chicken chorizo with Spanish dishes, for an example.

While the grill heats, the chicken soaks in a yogurt - and - spice marinade which helps tenderize the meat and brings lots of tangy flavor to the dish.

To get the most flavor out of your meal, it is best not to add raw meat straight in the bowl of the slow cooker.

The rich flavor of dark meat is especially valued in soup and stew recipes.

The little bit of butter and rosemary is so dang tasty with all of the lemon flavor, and it makes the dark meat of the thighs almost melt in your mouth — really it is so GOOD... so the next time you see chicken thighs on sale, buy some and try this recipe.

In Holland, they use it to flavors meats and even cheeses!

Zesty and spicy flavors combined with our favorite meats and seafood is what gives the South its tailgating pride in cooking some of the most delicious and creative dishes.

This recipe was inspired by the «classic» Thai Salad that's typically made with meat, but for whatever reason the flavors of the dressing in junction with the ingredients was something I always loved.

Paleo approved, and several varieties of dried meat snacks are Whole 30 approved.We believe this results in phenomenal flavor and nutrition.

Puréeing the mixture, helps to evenly break down the veggies, ensuring the meat is what shines through in the end, but also contributes loads of flavor to the end product.

A little trick I like is to put 2 ramekins with liquid smoke flavoring in with the meat and roast it slowly.

Steaming the chicken in pandan leaves imparts a floral fragrance, while deep - frying caramelizes the sugary marinade and browns the leaves, imbuing the meat with a nutty flavor.

I might try some of the other flavors, but for now, I like to keep meat in its more «natural» form.

wondering if the pork loin needs to be submerged in the marinade, or does it only need to sit in the juices partially (as pictured) to get full flavor and moistness throughout the meat?

While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat

The flavors are better the longer you leave the chicken to marinate in the sauce, and the acid of the balsamic vinegar acts as a tenderizer for the meat.

I typically find the barbecue sauce to be sweet enough as is, so I typically omit the orange juice and replace it with half a cup of bourbon or whiskey, and I let the ribs marinade in it overnight, it really adds some nice depth of flavor to the meat.

added a little water to bottom, then simmered on stove for hours in a covered pan... then basting with juices from bottom of the pan periodically and adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!

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

The flavor here is so good and deep that I almost (almost) forgot that there was no meat in there.

US Wellness Meats» boneless Pork Shoulder Roast is in high demand because of its delicious flavor.

To enhance the flavor, cover the meat in equal parts beef broth and water, add one bottle of a «better» bbq sauce, (using a cheap variety...

The flavors for my ginger lemongrass pork lettuce wraps are inspired by the Hue Rolls at Mau and the Pho Rolls at Rice Paper Scissors here in SF — both places wrap up marinated meat and other goodies in thick pho rice noodles as finger food.

These mushrooms fit in just right — the garlicky strong flavors stand up to the cured meats, the mushrooms make a nice bite with a toothpick, and the liquid on the bottom of the dish doesn't go to waste when there's bread nearby.

By simmering the ground beef in this liquid for a couple hours the meat will tenderize and become infused with a little flavor, just like the real thing.

Tips for tender meat and a flavorful sauce: — Browning = flavor, so brown the short ribs in a skillet first.

Searing the meat with a little oil in a hot skillet browns the meat and adds a little more flavor.

Add enough liquid to cover, but don't submerge it in a soup; you want to maximize the flavor the liquid gives the meat, and vice versa.

Coconut oil imparts a nice coconutty flavor when used for cooking, which is actually quite tasty in chicken and meat recipes.

I prefer to sear my chili meat (I cubed up a sirloin steak) because that magical caramelization process that happens in the skillet creates a deeper, more complex flavor.

In this recipe I've used a store bought sausage meat, you are welcome to make your own sausage meat with your own flavors of course.

They are very meat - like in that they are high in protein, take on flavors in a sauce (or salad) and are very versatile.

This Spaghetti Bolongese is my easy weeknight version that skips the hours of simmering and delivers an Italian meat sauce with BIG, bold, complex flavors in super LITTLE time!

I bought 3 lbs of skirt and sliced into.5 in cubes and did my best to clean off a majority of the excess fat but I loved the flavors brought from the marbilization of the meat, which I browned in oil not lard.

In the kitchen the black gojies can also be used in stews or as delicious ingredient with meat (pork, chicken or fish), just add a handful of berries 15 minutes before the meat is done for a delicious sweet flavoIn the kitchen the black gojies can also be used in stews or as delicious ingredient with meat (pork, chicken or fish), just add a handful of berries 15 minutes before the meat is done for a delicious sweet flavoin stews or as delicious ingredient with meat (pork, chicken or fish), just add a handful of berries 15 minutes before the meat is done for a delicious sweet flavor.

Launched at the Whole Foods Market Pearl Street store in Boulder, Colorado, in December, the sausages (which are wrapped in alginate) come in three flavors: Original Bratwurst, Hot Italian and Sweet Italian, and are designed to sit in the refrigerated meat case, alongside the Beyond Burger.

There are lots of flavor components in this recipe that need to be distributed into the lamb, but you don't want to compact the meat in the process.