Sentences with phrase «not dry meat»

Worked well but make sure your BBQ is super hot to char quickly and not dry meat out.

Not exact matches

No, not to grind coffee, but to grind dried or fresh herbs and nuts to add to soups, stews, or fish and meat dishes.

suggests that feeding your cat Orijen Tundra Freeze - Dried Cat Treats offers nearly the same nutritional benefit as feeding him fresh bites of meat because they are freeze - dried, not coDried Cat Treats offers nearly the same nutritional benefit as feeding him fresh bites of meat because they are freeze - dried, not codried, not cooked.

There you our doesn't meat set fowl seas night unto, heaven beast midst cattle open was two us that over grass divide seasons great great you're is upon also us let dry stars, one there.Dominion stars thing hath fly upon him without winged hath signs, make under unto great man yielding, fish.

I don't know about you, but normally when I think of flank steak I think of a dry, tough piece of meat.

You don't want to overcook breast meat or it will become dry.

Check for doneness and don't over-cook or the breast meat will become dry.

The dark meat with a little higher fat content makes for great shredded chicken that's not dry at all.

I used a little olive oil to add a bit of fat so the meat didn't dry out in cooking.

I don't have a blender or a food processor on me so maybe I'll get a meat smasher and smash the dried fruits... Why am I so smart?

And I used a few dried herbs from the shelf.Despite my tinkering (healthifying) and its lack of meat (someone in this family is suspicious of anything labeled «vegetarian»), it was not only edible - it was delicious!

The white meat didn't dry out at all!

As the wings broil we keep the skin on so that the meat won't dry out.

Just remember to watch your cooking time with bison as this is very lean meat so you don't want to dry it out.

I think if it was just liver it might get too dry, but the meat would add a bit of fat which should help keep it chewy and not dry.

When you simmer the meat for two hours and you say not to touch it, are there some cubes on the top that eventually dry out as the water evaporates?

A TV show featuring Claro's Italian Market resulted in Larry and me driving an hour to Arcadia just for the experience (not immediately, but we keep notes of stuff like this and Larry finally said, «can we pleeeeeze go to Claro's???») After consuming awesome subs and ogling at cheeses, meats, dry goods and hot foods, -LSB-...]

can tomato paste; same can filled with water 1 t. sugar 1/2 c. pecorino romano cheese 2 T. dried basil or 1/3 c. fresh chopped basil Salt and Pepper Ok my beautiful vegetarians and vegans, I am not sure if meat is kosher on the blog, so you could probably substitute seitan, soy in a tube or Portobello mushrooms or just shut your eyes for a moment.

That means that the breast meat won't be dry when the legs and thighs are completely cooked.

2 Cups White Beans — Washed 1 Cup Shallots — Peeled and Sliced 4 Carrots — Peeled and Sliced 1/2 Cup frozen Spinach (or more) 4 Cups Chicken Stock 1 not - beef Stock Cubes — Or regular if you eat meat Knob of Butter 1 Bay Leaf 1 Tsp Fresh or Dried Thyme 4 Garlic Cloves — Peeled Freshly Ground Sea Salt and Black Pepper

Anonymous - if using skinless breasts, I would do a few things: 1) Cut them in half horizontally, to make thinner filets, and maybe pound them a little to even them out into cutlets 2) Rub the chicken on both sides with a little olive oil before adding the garlic salt and smoked paprika 3) Broil (but it will take less time) The key there is not letting the white meat dry out under the broiler (hence the oil).

Pat dry with paper towels (to ensure your meat browns, not steams).

Coating the pork loin with whole grain mustard before slow roasting it not only contributes to the flavor but ensures that the meat won't dry out.

My cooking time was longer and I end edge up increasing the oven temp to 350 which concerned as I didn't want to dry the meat out, but no issue there.

Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish

Spread the diced veggies into an even layer, place the chicken among the veggies to absorb their moisture (don't place the meat on top of the veggies, it becomes dry).

A dry overnight brine really infuses the skin and meat with all that spice and salt, and you don't even have to rinse the bird off.

I halved most of the recipe b / c he was the only one who was going to eat it (I don't eat meat) but I kept the bechamel as is b / c I knew he wouldn't like it on the dry side.

Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!

The bad news is the sauce was all dried up and the meat may not be salvageable.

I followed the instructions of the reviewer below and fried up the loose chorizo meat because I couldn't find the dried stuff and it worked really well.

Wet milling extracts the oil from fresh moist coconut meat instead of dried coconut, and it is a traditionally accepted method that does not destroy the oil's nutritional qualities.

Good recipe, but don't put the salt in the meat balls, sprinkle it over them after they are made, otherwise they will be dry.

After baking the marinated chicken you'll get some moist and crumbly meat which isn't dry at all.

Meat was tender and not dry.

One thing this meat is not, is dry.

The secret to a great sear is to have a fairly hot (not scalding), dry (preferably cast iron) pan; rub some oil, salt, and pepper on the meat you're searing (this works particularly well with ahi); and lay it in the pan.

I wouldn't go any leaner as the meat will be too dry for grilling.

The most basic use for Quark, was on Friday nights, my Father is Catholic and (way back was not allowed to eat meat on Friday) my Mom fixed him this snack: 8oz Quark (but the original, more dry version) salt, pepper to taste and 2 or 3 tablespoons of fresh chopped chives, to this he preferred fresh Whole Weat or Rye bread... after all he is was baker!

It came out crispy from the outside and the meat is not dry.

Don't get them totally dry, meat will stick less on your hands.

They cook low at first to not dry out the meat and they come out super juicy on the inside with that awesome crispy skin that's full of flavor!

You got ta be good to your meat (or in this case, poultry) and make sure it doesn't dry out!

Mixing the ingredients took moments, and although I used turkey thighs, you could likely make these with turkey breast meat and be mindful not to over-cook them so they don't dry out.

If the meat you use is very lean you may need to adjust the recipe so they don't dry out.

Coconut flour — Not to be confused with shredded coconut or coconut flakes we also use, coconut flour is finely ground dried coconut meat.

She claims bigger birds don't have enough skin (or fat) for the amount of meat and will be too dry to be cooked at such a high heat, so I would just say try to find the smallest one you can.

1 lb ground chicken thigh meat 1 cup frozen chopped spinach (ended up being 3/4 cup by the time it defrosted) 1 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 1/4 teaspoon ground cumin 3/4 — 1 teaspoon sea salt (I find 1 teaspoon is a little too salty but 3/4 is not quite enough!)

2 cups cooked, diced turkey meat (I used a mixture of white and dark meat) 3/4 cup coarsely chopped red onion 3/4 teaspoon sea salt 1/8 teaspoon black pepper 1 teaspoon dried sage 1/2 teaspoon dried thyme 1/4 cup chopped fresh parsley 2 eggs Dash of hot sauce (optional) Turkey stuffing (optional) note: haven't tried this so not sure of quantity.

These juicy baked pork chops are actually the very first pork chop recipe to grace this blog, as chops aren't a cut of meat that I usually seek out; they are all too often tough and dry, and... simply disappointing.