Sentences with phrase «of leg meat»

In the morning my 8 - month - old had a bone marrow fritter (click for the recipe on my blog) and for dinner he ate a version of what we ate: slow cooker chicken (a strip of leg meat) and purple sweet potato roasted in lard.

Not exact matches

He triumphs at transforming cheap cuts of meat into something exquisite, expressed with an original culinary vocabulary (such as my brined, Brobdignagian turkey leg, confited in pork fat, roasted crisp, doused in agrodulce, and sprinkled with crispy lentils).

No allergic reactions were reported, and unlike other recent meat recalls, neither type of hot dog was shown to contain horse, mule, donkey, pony, unicorn, or any other four - legged animal that wasn't listed on the label.

One video shows a «deboning stakeholder» from Cargill, their chicken supplier, separating a bird into pieces to demonstrate which components are used in McDonald's» products (breast meat, tenders, thighs and a bit of skin as a binder) and those that aren't (wings, legs and everything else).

However, meat lovers don't despair; as there are mouth - watering options for you as well, including crispy chicken parts with sake sauce, miso pickles and Japanese pepper flake; churro lamb leg with summer squash, roasted tomato, olive, crumbs and mint; and fish in the form of pink grouper with avocado, grapefruit and carrot furikake atop brown rice.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

After 2 hours and 45 minutes, remove the turkey from the oven and insert a meat thermometer into the thickest part of the leg.

1 cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish

Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs.

You can use any leftover turkey meat you have on hand, but I opted for a combination of light and dark thigh, breast and leg meat.

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.

The traditional meat has always been leg of lamb, a meat that seems to be permitted by most major religions.

Chicken leg meat, water, textured wheat protein (wheat gluten, wheat starch, phosphate, natural mixed tocopherols), flavorings, jalapeà ± os (jalapeà ± o peppers, salt, acetic acid, water, calcium chloride), contains 2 % or less of: corn starch, gelatin, textured soy flour (soy flour), chicken flavor broth (hydrolyzed corn gluten, soy protein, wheat gluten, salt, sugar, autolyzed yeast extract, dried chicken meat, torula yeast, soy flour, partially hydrogenated soybean & cottonseed oil), celery salt (salt, celery seeds), vinegar, cilantro flavor (dextrose, modified corn starch, extractives of cilantro), guar gum, disodium inosinate & disodium guanylate.

Chicken leg meat, tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), pasteurized blended Cheddar cheese (milk, culture, salt, sodium citrate, enzymes, apocarotenal [color]-RRB-, pasteurized process cheese spread (American cheese [milk, culture, salt, enzymes], water, whey, sodium phosphate, whey protein concentrate, skim milk, milk fat, salt, apocarotenal [color]-RRB-, cream cheese (pasteurized cultured milk & cream, salt, stabilizers [xanthan and / or carob bean and / or guar gum]-RRB-, bell peppers, corn starch, water, textured wheat protein (wheat gluten, wheat starch, phosphate, natural mixed tocopherols), onions, contains 2 % or less of: bleached wheat flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin & folic acid), cheddar cheese flavor (milk, whey, corn syrup, sugar, salt, cheese culture, sodium phosphate, enzymes), jalapeà ± os (jalapeà ± o peppers, salt, acetic acid, water, calcium chloride), gelatin, vinegar, salt, chili powder (chili pepper, salt, spices, garlic powder), flavorings.

Chicken leg meat, tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), pasteurized blended Cheddar cheese (milk, culture, salt, sodium citrate, enzymes, apocarotenal [color]-RRB-, pasteurized process cheese spread (American cheese [milk, culture, salt, enzymes], water, whey, sodium phosphate, whey protein concentrate, skim milk, milk fat, salt, apocarotenal [color]-RRB-, cream cheese (pasteurized cultured milk & cream, salt, stabilizers [xanthan and / or carob bean and / or guar gum]-RRB-, bell peppers, corn starch, water, textured wheat protein (wheat gluten, wheat starch, phosphate, natural mixed tocopherols), onions, contains 2 % or less of: bleached wheat flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin & folic acid), cheddar cheese flavor (milk, whey, corn syrup, sugar, salt, cheese culture, sodium phosphate, enzymes), jalapeños (jalapeño peppers, salt, acetic acid, water, calcium chloride), gelatin, vinegar, salt, chili powder (chili pepper, salt, spices, garlic powder), flavorings.

Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant - read thermometer, about another 40 to 50 minutes.

Run your hands gently between skin and meat of the turkey breast and legs to separate skin from meat.

Chicken leg meat, water, three cheeses (pasteurized process American cheese [American cheeses -LCB- milk, cheese culture, salt, enzymes -RCB-, water, milkfat, sodium citrate, salt, sodium phosphates, color -LCB- annatto and apocarotenal -RCB--RSB-, Cheddar cheese [pasteurized milk, cheese culture, salt, enzymes and annatto], Monterey Jack cheese [cultured pasteurized milk, salt, enzymes]-RRB-, green chiles, bell peppers, modified food starch, contains 2 % or less of: tomato paste, chicken flavor broth (hydrolyzed corn gluten, soy protein and wheat gluten, salt, sugar, autolyzed yeast extract, dried chicken meat, torula yeast, soy flour, partially hydrogenated soybean & cottonseed oil), vinegar, jalapeños (jalapeño peppers, salt, acetic acid, water, calcium chloride), flavorings, dehydrated bell peppers.

The DON MIGUEL ® Chicken & Cheese Burrito packs 7 ounces of savory chicken leg meat, three kinds of real shredded cheese and mild green chiles into a hearty, handmade flour burrito.

On the mild side of hot (especially after cooking with food) but big on personality, Dog - Gone BBQ Sauce will win you over with one bite, whether you use it on ribs or other red meat, chicken, turkey legs, shrimp or veggies on the grill, in the oven, or on the stove top.

We like this particular burgoo recipe because it uses leaner cut meats; here we see sirloin steak and pork tenderloin used in place of the usual shank or stew meat and boneless chicken breast instead of chicken legs or thighs.

Bake 30 - 40 minutes; carefully remove from oven and insert meat thermometer into center of one leg, alongside the bone to confirm temperature of 165 °.

Not much was left but a few pieces of leg and some ground meat.

But if you are not a fan of fish you can have this side dish with a delicious roasted chicken legs or any other meat you prefer.

Repeat on the other side, piercing the thigh and leg meat, and wedging in slices of garlic.

Transfer the turkey leg to a bowl, let cool, then remove and discard the skin and pull apart the turkey meat (save the bones for your next batch of Basic Bone Broth).

I mixed all of the ingredients except the meat together in a bag and threw in the frog legs, they marinated in there for about 3ish hours.

When duck is finished pull the leg out of fat; the meat should fall off the bone.

Then flip chicken over (skin side up), place on cooler side of grill, close grill lid and let chicken cook (3 - 5 minutes for breast meat; 12 minutes for bone in leg / thigh meat).

He brines chicken breast in dill - pickle juice to flavor it and keep it moist in the oven, then serves it on top of supertender leg meat he's shredded and mixed with sautéed chard.

Keep an eye on prices for whatever steaks you like (a decent porterhouse is a meal of itself, imho), chicken parts (legs and thighs are particularly good for soups and stews) and boneless skinless chicken breasts (good for sandwiches and anyplace where the meat will be a part of the larger meal, like casseroles or most Chinese foods).

I prepare the meat as follows: Uncooked veal, mutton, lamb, pork, or beef, in three - quarter inch squares; chicken as for fricassee, but making three pieces of the breast, cross cut, two of each thigh, and two of each leg, for chickens in India are used when much smaller than English birds.

For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.

Even though you'll get more rendering of fat around the legs and it cooks the dark meat a little more evenly, Saffitz explains, «Turning a big, hot turkey isn't so easy!»

This leg of lamb recipe is impressive, and the Flintstonian - sized bone lends flavor as the meat braises.

This past year, Christensen hosted roughly 20 guests at her house for Thanksgiving, and confited the legs of three turkeys in duck fat; the leftovers are still in the freezer, and she maintains that the dark meat confit is «so rich and luxurious, it can really turn any pantry item into something super delicious in very little time.»

Marinated in an easy lemony garlic yogurt mixture, then broiled quickly to sear the meat and slow roasted with wine, garlic and herbs, this roasted leg of lamb is mouth - watering delicious... even if you cook the lamb -LSB-...]

Laying hens suffer their entire lives in battery cages where they can't even stretch their wings and millions of «meat chickens» die every year because they are bred to grow so fast that their legs are unable to support them.

Breasts can be cooked quickly for juicy meat and crisp skin, while legs and thighs, which have more of a chew to them (in a good way!)

One of his few deviations from the behemoths» norm is that before he starts his skip - and - spin trip across the ring, he is balanced on two legs rather than one, which makes good sense when you remember that his brawny body, nourished by «meat, milk, eggs — all that good stuff,» would strain a steel pillar.

Now, they have to beat another team over two legs to get into the meat of the tournament.

I'm quite particular about making sure the leg elastics sit in baby's underwear lines with all the thigh meat out of the diaper, and achieving that was totally easy peasy with the Easy Peasies diaper (see what I did there?).

For example, the scrape marks could have been made when meat - eating predators, such as the mighty Acrocanthosaurus, scraped their powerful hind legs on the ground to make noise and warn other males — of either the same or a different species — to stay away, says Timothy Isles, a paleobiologist at the University of Portsmouth in the United Kingdom.

By contrast, the bipedal meat eaters would not have fared nearly as well in the mud with their bird - talon - like feet and long legs, and hence probably steered clear of the swamp.

During a trip to a mining area near Grand Cache, Alberta, McCrea studied a mix of prints from four - legged ankylosaurs, birds, and meat - eating dinosaurs called theropods.

After two years, a leg of fried chicken in a dry tomb had just shrivelled, its meat intact.

The analysis encompassed hundreds of other fossil details of theropods, the meat - eating, walking - on - two - legs dinosaurs that led to birds.

Tyrannosaurus rex and also velociraptors, made famous by the film Jurassic Park, are representative of these two - legged meat eaters.

theropod A meat - eating dinosaur of a group whose members are typically bipedal (walk on two legs) and range from small and delicately built to very large.

allosaurs (also known as allosauroids) A group of two - legged, meat - eating dinosaurs named for one of its oldest species, Allosaurus.