Sentences with phrase «meat mixture for»

To bulk up the meat mixture for this recipe, I combined ground chicken and finely chopped mushrooms.

Variation: Use one can of condensed cream of mushroom soup in the meat mixture for a creamy filling.

Came out quite good, IMO, and I wound up with enough meat mixture for 10 cupcakes.

Bring to a boil, then reduce heat, cover and simmer meat mixture for about ten minutes.

Fill them with fruits for sweet appetizers or a meat mixture for savory.

Not exact matches

Heat the oil for frying, and dip the meat pieces into the egg mixture, then into the flour mix.

The pieces of meat are marinated in a mixture of egg white and cornstarch, then dropped in either simmering water or oil for a brief pre-cooking time.

Then I add the topping into the meat mixture, stuff peppers and cook for 20 min.

Fill peppers with meat mixture and bake for 15 minutes.

Add short ribs to the mixture, cover and put back in the oven for 2 hours, or until meat is extremely tender.

Cook mixture for about 7 minutes, or until soy meat is browned and crusty but not burnt.

The meat mixture requires a skillet prep of around 15 minutes, then you pop it in the oven for another 15.

Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2 - inch meatballs.

For potluck's don't add meat mixture, chips and cheese until you are just ready to eat.

1Instead of placing the lid on the pan and cooking over the stovetop, place the meat mixture in the Instant Pot and cook on high pressure for 25 minutes.

But the most important spice mixture is a condiment called berbere, which is made with the hottest chiles available, plus other spices, and is served as a side dish with meat, used as a coating for drying meats, or is a major ingredient of curried meats.

Add the beef, potatoes, corn, and remaining broth to the chile mixture and simmer for an hour or more until the meat is tender and the potatoes are done.

A dry rub is a mixture that is «rubbed» on the surface of the meat and allowed to marinate for several hours before cooking.

Rub the pork cubes with the mixture and marinate the meat at room temperature for 30 minutes.

Cover and cook on HIGH for 4.5 - 5 hours, or LOW for 6 - 8 hours or until the pork falls apart using two forks and the peach has melted into the meat mixture

Forcemeat is a mixture of meat or vegetables chopped and seasoned for use as a stuffing or garnish.

For her healthy, balanced take on takeout, Ching trims pork loin steaks of fat and then coats the meat with a ground soybean and pepper mixture (instead of breadcrumbs).

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.

I used a leaner mixture of minced beef and pork to make the filling for the Easy Stuffed Savoy Cabbage with Minced Meat.

Combine all the ingredients for the meat mixture and knead until all combined.

For the meat: — 1 pound ground beef or lamb (I like using a mixture of both)-- 1 yellow onion, chopped — 4 tablespoons tomato paste — 4 cloves garlic, diced — 1 tablespoon fresh ginger, diced — 1 teaspoon ground coriander — cayenne pepper, to taste — salt & pepper to taste — 1 cup water

Press the meat mixture into the bottom of the prepared pie plate and bake for about 20 minutes until meat is almost browned through.

For the best texture, don't overwork the meat mixture and use Parmesan that's ground to a fine powder (use the processor or the rasp side of a box grater).

Pulse mixture in food processor for a few seconds (until it approximates the texture of ground meat).

This veggie meat mixture is delicious and perfect stuffed into a sweet potato, mixed with eggs, or wrapped in a tortilla for veggie tacos!

Rub the spice mixture into the meat and put it in the oven for 4 hours.

Place the 3 peeled (very important that they're peeled, what a jarring surprise for a diner otherwise) hard - boiled eggs evenly spaced over the flattened meat mixture.

Every family has their own recipe for cabbage rolls but traditionally, the rolls are stuffed with a ground meat mixture, rice or potatoes wrapped in a sauerkraut or cabbage leaf.

Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.

Rub the spice mixture into the meat and let sit for 15 minutes.

The jar of grape leaves I found at Whole Foods and they easily unfurl to create perfect little wrappers for the meat and rice mixture.

Just like their design aesthetic, Scandinavian food is simple -LCB- a mixture of whole grains, berries (preferably picked fresh in the summer), vegetables, Omega - 3 rich fish like salmon and herring, hard cheeses, fresh dairy, and a bit of poultry and lean meats thrown in for good measure.

For the Skewers: Mix all ingredients thoroughly and coat the meat well with the mixture.

Remove the checken pieces and remove the meat from the bones; add the meat to the simmering stock mixture, then add the banana, and simmer for 10 minutes.

Spooning melted unsalted butter, thyme, rosemary, and garlic over the meat for about 30 seconds ensures a richer flavor and more sophisticated crust as the butter mixture and steak juices mingle.

In vindaloo cooking, meats such as pork, goat, lamb, shrimp, or chicken are marinated for hours or even days in a mixture of vinegar, fiery chiles, fruit pulp, and spices.

You would think my kids would turn their noses up at the sound of stuffed cabbage rolls (they would) but when I gave them a dish of these for the first time, I didn't say too much about it and made sure to cut it up real well so that cabbage just blended in with the meat and rice mixture.

To serve family style, serve the meat mixture in a bowl with cilantro sprigs for garnish with the lettuce leaves on a separate platter.

I fretted over whether to add the meat mixture after reheating everything, or just wrap the stuffed potatoes in foil and hope for the best.

For your meatloaf - hating kid (I have one), maybe make some meatballs with the same meat mixture.

When the mixture has started to reach a light boil, add the California Fancy or other hot chili powder, oregano, cayenne pepper, onion powder, white pepper, tomato sauce, New Mexico Light, MSG (if desired), paprika, and garlic powder and cook for 2 hours, or until the meat is tender.

Shape the meat mixture into 8 to10 sausage - shaped pieces, about an inch thick and 4 - inches long, then let cool in the refrigerator for 20 minutes.

Refrigerate or lightly freeze ground meats before stuffing the mixture into casings; keep the grinder auger and stuffing tubes cold by placing them in the refrigerator for about 30 minutes before use.

To keep it moist and flavorful (since ground turkey is known for being pretty bland), I added sauteed vegetables to the meat mixture before making the patties.

The directions for sauce indicate that there is tomato paste in the sauce but I don't see an amount listed in the sauce ingredients, just in the meat mixture list.