Sentences with phrase «of meat sticking»

I tried a selection of their meat sticks ($ 6.99 / lb for all types).

Not exact matches

Their initial design used four 40 - inch steel spears sticking out from the front to skewer each bale like a piece of meat.

It handles ingredients of all types, from meat and fish to vegetables and sauces, with no sticking, burning, or residue.

Pros: Made with 90 % real meat ingredients, contains added taurine, completely free from wheat and corn, contains multiple sources of animal protein, larger sticks can be broken up into bite - size pieces, enriched with essential nutrients, no artificial additives

Made with 90 % real meat ingredients, contains added taurine, completely free from wheat and corn, contains multiple sources of animal protein, larger sticks can be broken up into bite - size pieces, enriched with essential nutrients, no artificial additives

Combine all of the ingredients for the meat, except balsamic vinegar, in a large ceramic non stick skillet.

The production facility includes fully automated, high - capacity equipment that can accommodate production of a range of meat snacks and sticks, steak bites, jerky and sausages from mixing and grinding through packaging.

Satay or sate, a very popular dish in Southeast Asian countries like Malaysia, Singapore, Indonesia, Thailand, etc. is made up of marinated meat (chicken, lamb, beef, pork, fish) skewered on wooden or bamboo sticks, barbecued and served with different types of spicy seasonings.

In a pan boil the Mutton, with 2 cups of water, cloves of garlic, ginger, salt, onions, cumin, cardamoms, green chillies, whole black pepper, cloves and sticks of cinnamon, till the meat is tender.

Cook at 425 for about 15 to 20 minutes or until a meat thermometer stuck into the middle of the loins comes out at between 135 to 140 degrees (it will come up to 145 in the few minutes you let it rest after taking it from the oven; start checking at about 12 minutes just to be safe; nothing worse than overcooked pork).

Depending on the fat content of your meat, you may need to add a little oil to the skillet to keep it from sticking.

There was a good couple of years that I cut a lot of meat out of my diet (sticking with mostly seafood and whole grains for protein).

I start out my morning eating a small plate of fruit, occasionally I sneak the coffee in, for lunch I just roast a ton of vegetables and maybe chicken (roasted cauliflower, broccoli, kale I can just eat endless amounts of) and for dinner just stick to meat and vegetables.

However, I scraped up the stuck - on bits and shreds of meat along with some of the dark crustiness and tasted porcine nirvana.

Those big granules stick to a good piece of meat and infuse it with that wonderful flavor.

Ingredients stick to whole foods, such as meat, fish, fruit, and vegetables (with plenty of healthy fats to boot).

Great Lakes Smoked Meats» lineup includes refrigerated snack sticks, shelf stable snack sticks, smoked meats such as kielbasa and andouille, precooked brats, chorizo and a variety of fresh sausMeats» lineup includes refrigerated snack sticks, shelf stable snack sticks, smoked meats such as kielbasa and andouille, precooked brats, chorizo and a variety of fresh sausmeats such as kielbasa and andouille, precooked brats, chorizo and a variety of fresh sausages.

Have a bit of clean cloth or sponge tied on the end of a stick, and keep the meat well basted with the dressing as long as it is on the fire.

Granted, there's no law prohibiting the use of such meat - bearing critters, but most competition cooks stick with beef.

5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)

Stick to filets, steaks, chops, tenderloins or other smaller cuts of meat, poultry and fish.

Have just ordered your book and can't wait to get stuck into a meat - free, healthier way of eating!

Frying (or sauteing) with just enough fat or oil to prevent sticking at a relatively high temperature causes the meat to brown — in very simple terms, the proteins at the surface of the meat are converted to other proteins that result in a more intense flavor.»

Add the ground turkey, season with salt, pepper and nutmeg, then cook until the meat has browned and starts to stick to the bottom of the pan.

Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly slice it)- 1 2 - inch piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head of boy choy, cut and washed

It is always a good idea to stick with a clean meat, lots of veggies, good oils, lemon / ACV and herbs for dinner.

Once complete with browning the meat, add the apple cider vinegar and scrape up the brown bits of meat that have stuck to the bottom of the pan.

I like to use racks like this when seasoning flat cuts of meat so that all of the seasoning on the bottom side doesn't stick to the counter.

With each pile, lay down a layer of each type of meat, trying to form a rectangular stack with a width similar to the length of the stick of string cheese.

To accumulate the extra 3.6 years of life requires sticking to the veggie diet for 17 years, however, though even modest changes to the way we eat — such as joining Meat Free Monday — can make a big difference.

But sometimes I just stick to nuts instead of a «meat» snack item.

They're recommending meats and veggies so you can keep it Paleo, and really as long as you stick with those two types of foods you'll be doing just fine.

Chili is a prime game day food: Stick - to - your - ribs, hearty, full of spice and flavor, and also typically loaded with meat.

Whether using a whole turkey or breast, don't forget to save the entire carcass (bag it up and stick it in the fridge), and hold back some of turkey meat leftovers before divvying them up for guests.

The skin will stick to the bottom of the pan and come right off of the fillet once salmon is cooked, making it easy to separate from the meat.

1 rotisserie chicken, meat pulled from bone and cut into bite - sized pieces OR 4 cups cooked chicken, also cut into bite - sized pieces 1 can cream of chicken soup (10 3/4 oz size can) 1 1/2 cups of chicken broth 2 tablespoons of cornstarch 1 1/2 cups of self - rising flour (White Lily preferred) 1 cup of buttermilk 1 stick of melted butter

They have two ways of broiling, viz., one by laying the meat itself upon the coals, the other by laying it upon sticks raised upon forks at some distance above the live coals, which heats more gently, and dries up the gravy; this they, and we also from them, call barbecuing.

1/2 to 2/4 pound pork shoulder 1/2 to 3/4 pound boneless, skinless chicken breasts [OR any combination of 2 to 3 pounds of meat] 8 Asian frozen fish balls, thawed 8 sticks surimi 4 to 8 fried tofu cakes (2 - inches square) 2 ears pre-cooked corn on the cob, cut crosswise into quarters (or 8 ears of canned baby corn, rinsed) 1 pound baby bok choy, washed and separated into leaves 1/2 pound enoki mushrooms 4 ounces uncooked mung bean thread noodles (vermicelli)

Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste

Every now and then the roasting flesh would be turned over with long oak sticks sharpened smoothly to a point at one end, which answered the place of forks; deep and long incisions would be made in the barbecuing meat, and with the swab a good basting of the mixed condiments from the bowl would be spread over; the process of turning the roasting flesh over the glowing red coals and basting with the seasoning continued till the meat was thought to be thoroughly done.

Cut 2 pounds of boneless pork shoulder into 1/2» pieces, season with salt and pepper, and brown the meat in a large, heavy pot over medium - high heat with a little bit of vegetable oil to keep it from sticking.

My Recommendation: Avoid the bread and stick with a diet rich in good fat sources, lots of veggies, occasional fruit and healthy meats.

Press the meat around the top two - thirds of the popsicle stick to seal it, then roll it between your hands again to shape the meat neatly and evenly around the stick, forming a nice long (about 3 1/2 -4 inches / 9 -10 cm) roll - on - a-stick.

If you're a novice, stick to a couple of dumpling fillings — one meat - based and one vegetarian.

Perhaps Chris himself watched strips of meat slowly cooking on a frame of green wood sticks over a smoky fire.Jamaica — a tiny, but proud jewel in the center of the Caribbean.

Perhaps Chris himself watched strips of meat slowly cooking on a frame of green wood sticks over a smoky fire.

I have never done it because personally I could care less about steaks and did not want an expensive piece of meat to get stuck to an expensive frying pan.

US Wellness Meats» Sugar Free Plain Turkey Jerky Sticks have two simple ingredients, but are packed with plenty of flavor!

Roast the chicken for 40 - 45 minutes or until the internal temperature of the chicken (when you stick the meat thermometer into the thigh) is 165 degrees F. It's always a good idea to check the temperature of a whole chicken no matter how long you cook it for — they can be tricky sometimes.

Roast the chicken for 40 - 45 minutes or until the internal temperature of the chicken (when you stick the meat thermometer into the thigh) is 165 degrees F. It's always a good idea to check the temperature of a whole chicken no matter how long you cook it for - they can be tricky sometimes.