Sentences with phrase «minutes meat side»

Preheat your BBQ to 450 F and sear the ribs on high heat (open lid) for 6 minutes meat side down and then flip and grill for another 4 minutes.

Not exact matches

Tossing it with squash noodles and sauteeing for just a few minutes to warm everything through is all you need, and then you have a delicious side dish or main course (pop a fried or poached egg on top for a vegetarian version, or a grilled chicken breast for the meat eater in your life).

If you are using skin - on salmon, put the pink meat - y side down first, and cook for about 4 to 5 minutes.

Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side.

When the pan is hot, add the meat and sear well until it is a nice brown on both sides (about 3 - 5 minutes per side).

Cook, shaking the pan occasionally, until the meat starts to brown on one side, about 3 minutes.

Move the meat to a cooler part of the grill (or lower the broiling rack) and cook for another 2 minutes per side.

Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant - read meat thermometer inserted into the thickest part of steak Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain, and then cutting again into bite - sized pieces.

Turn your meat to the other side and continue to cook for another 7 minutes.

Brown the lamb shanks on all sides (appx 5 minutes) and set the meat aside.

Sear meat on all sides for only a few minutes, to seal in juices.

Place the skewers on the grill rack and cook, turning to brown all sides, until no longer pink and a meat thermometer registers 145 ° for medium rare, 12 to 15 minutes.

Cook on each side for about 5 - 7 minutes (if thinly sliced, longer if thicker) until meat thermometer registers at least 165 °F and juices run clear.

GRILL patties 10 to 12 minutes, turning once, or until meat thermometer inserted into the middle from the side registers 165 °F.

Cook the strips until the meat is no longer pink and browned on both sides (about 4 minutes on each side).

Grill the patties for about 3 minutes per side or until the meat is thoroughly cooked.

- boil potatos, drain and set a side - heat butter, garlic and milk - add potatos and mash - add broth, water, green onions, peas, and meat stir well - simmer 15 minutes (or until heated through to your liking)- crumble a bit of bacon on each surving

A few minutes on each side and it was done, with a skin worth savoring as much as the tender meat of the fish.

Broil about 6 minutes per side until meat is cooked to desired doneness and bacon crisps.

1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin

When the oil is hot, add the chicken breasts and cook both sides for 5 - 7 minutes, until the meat is white.

Chef Michael Smith (from Chef at Home) says this: Grill the tenderloins for 10 minutes or so on each side, until a meat thermometer inserted into the thickest part reads 155 °F (68 °C).

After a few minutes, when the chicken fat starts to render, flip the meat, skin - side down.

Grill the meat strips over mesquite wood for 1 to 2 minutes per side.

Let the meat sear for about 12 minutes (this process is meant to flavor, not to cook the meat) and turn over to sear the other side for the same amount of time.

Grill the lamb over a medium hot fire until done; medium rare approximately will take 5 to 6 minutes per side, depending on the heat of the fire and the distance the meat is from it.

Brush the meat side of the fillet with vegetable oil using a pastry brush, and grill it over hot coals, meat side down, until it is slightly browned about 3 to 4 minutes).

Preheat a grill to medium - high and grill the skewers until the meat is browned about 4 minutes on each side and the vegetables are tender but still crisp.

Second, remember the five - minute rule — grill the butterflied salmon approximately five minutes per inch of meat per side (10 minutes total grilling time).

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.

Place on a heated grill and cook for 4 - 5 minutes per side until the meat is cooked the way you like it, basting every time you turn the meat.

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.

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.

Push the meat to the side of the pan and add the egg, frying it in the chorizo fat, until the whites are completely cooked and the yolk is barely set, about 3 minutes.

Sear the beef cubes for several minutes on each side, until a golden crust forms (you don't want the meat to be crowded in the pan so this might need to be done in two batches).

Move the burgers to the cooler side of the grill, cover, and cook them another three to four minutes or to the desired doneness (the USDA recommends all ground meats be cooked to an internal temperature of 165 degrees F.).

Sear both sides of the beef until golden brown, about 10 minutes per side, and transfer all the meat to the bowl of the slow cooker.

from the heat for 6 - 7 minutes on each side or until a meat thermometer reads 165 degrees F.

Grill for about 4 minutes per side, until the meat reaches medium - rare (about 130F).

Add the beef stew meat and sauté until brown on all sides, about 5 to 7 minutes.

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Place meat patties in skillet and brown on both sides for about 4 - 5 minutes each.

Just 2 - 3 minutes on each side gives you that perfect sear while maintaining the juiciness of the meat.

Cook, turning occasionally, until the meat is a deep golden brown on all sides, about 10 minutes.

Heat 1 tablespoon olive oil in a large skillet and cook the chicken breast slices in it until the meat becomes white, 3 - 4 minutes on both sides.

Sear the meat on one side (for about 5 minutes, or until browned), then flip it over and brown the other side.

Working in batches, sear off the meat, browning well on all sides, about 15 minutes total.

This recipe uses Jersey Barnfire Black Garlic Hot Sauce Ingredients (* per bypass) 1/4 Ground beef Hot Dog Bacon (3 strips) Original Jersey Barnfire Hot sauce One long roll or bypass Cheese to top if desired Pound each 1/4 pound of ground beef into a flat rectangle the length of a hot dog.Wrap the meat around hot dog and pack it tightly around the hotdog.Wrap the bacon around hot dog overlapping slightly and use three toothpicks to hold ends and middle in place.Grill on low about 250 - 275 degrees for 5 minutes each side turning four times totaling 20 minute cook...

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.

Brown meat for 5 minutes per side and remove from skillet.