Sentences with phrase «off bones»

I'm not saying this to scare you off bones... in fact, bones are your dog's best friend!

The main benefit of feeding raw meat, particularly raw meaty bones, is that your pet's teeth are designed for cutting meat off bones, so as they chew the meat flosses their teeth and keeps gums healthy.

The writers and director scraped almost all the fat off the bones and injected adrenaline into what remains.

The only time anyone is touched with passion or conviction is when Martin's lonely mother (Alicia Silverstone) tells Steven that he has beautiful hands (the ones that killed her husband) and begins to suck them as if trying to get the meat off the bones.

It's not over abundant or anything, but there are a few chilling shots in the film that will have your skin crawling right off your bones.

Keep giving your patient the soups with bone marrow, boiled meats or fish and other soft tissues off the bones.

The «pink slime» of fish In April, scrape tuna — a yellowfin tuna product made by scraping meat off the bones on the back of a fish, and used in sushi, ceviche, and other fish dishes — was linked with a salmonella outbreak.

The meat should be almost falling off the bones and very tender.

In the case of chicken, it is far more tasty to roast the chicken, let your family pick the meat off the bones, and then make broth from the bones themselves.

When I trim the emotional fat, fat falls off my bones.

Once meat - on - bone is slow cooked 6 + hours, I often get enough meat easily coming off the bones to make a good stirfry or a good pile of meat for 2 people, then I put the bones back in the broth and keep it slowly brewing until the broth is done.

Bring that to a boil then lower heat, cover partly and simmer until the meat falls off the bones, about 3 1/2 to 4 hours.

I picked all the meat off the bones and also had «left over» fresh cuttings of veggies which went into the pot with the backs.

In addition, the fish has big cheek membranes, which hang off the bones like sails on a boat.

Two dozen full - body figures follow, each one more inside out than the last: a striding skeleton — the Runner — with all its muscles and tendons streaming backward off its bones like windblown ribbons; the skin - flaunting Muscle Man; the Goalkeeper, a muscular (and skinless) figure suspended horizontally in the air, one hand reaching out for a soccer ball, the other holding its full consignment of internal organs.

hog the pillows — use pillows to prop yourself up in the night, having a pillow under your bump can take some of the strain off your bones and muscles and may reduce rib pain.

For example, if I've roasted a whole chicken, the chicken gets picked off the bones while it's still sitting on the cutting board.

This time of year a flavor - packed chili is not only perfect for knocking the winter chill off your bones but its so easy to put together.

Reduce the heat to medium - low, add the meat, and simmer partially covered, until the meat is fork - tender or falls off the bones about 4 hours for short ribs and 2 hours for pork butt.

First off the bones can break up and become slivers that can choke him, or create bowel...

Take the meat off the bones, tear into bite - size pieces and set aside.

I picked all the meat off the bones and also had «left over» fresh cuttings of veggies which went into the pot with the backs.

Then take the meat off the bones when meat is done and put into the fridge don't put the vegetables in right away.

This way I got a crispy and sticky skin while the meat falls right off the bones with your first bite and is super juicy!

Let them boil for 45 - 60 minutes or until meat is tender and falling off the bones.

Cut meat off bones, following curve of ribs, and thinly slice.

Take the meat off the bones, reserving the bones and setting the meat aside for another use.

Using a spoon, scrape all the meat off the bones, being careful to not include any bones with the meat.

Remove thechicken, allow to cool, and shred the meat off the bones by using two forks.

Because the smoked turkey was already cooked, that should be easier to pull off the bones.

Take the mackerel off the bones, checking the flesh for bones as you go.

Also, check the meat, it should come off the bones and submerged in the gravy.

The meat truely did fall off the bones.

Cover and simmer until the meat is starting to fall off the bones, about an hour.

Add the potatoes and the kale and cook partially covered for an additional hour or until the potatoes are completely cooked and the lamb is falling off the bones.

The chicken is tender and falls off the bones.

Than Strained it, put the wonderful marrow and sm amt meat off the bones (set aside for later).

Remove the ribs from the pot, trim the meat off the bones, coarsely chop the meat, return it to the pot, and stir well.

Remove the chicken and cut the meat off the bones.

You won't be laughing when your skin is falling off your bones after being burned off by the endless fire created to punish / torment the damned, like yourself, throughout eternity.

All dealers, at least around Rhode Island, describe their heroin as «the fire,» in the same way all chefs describe their ribs as so tender they just fall off the bone.

Smoke the roast with 200 degree F. smoke for 4 or more hours, or until it is falling off the bone, or until the internal temperature reaches 170 degrees F.

The short ribs fell right off the bone and they were so juicy and tender.

I like to throw a couple of chicken thighs (with bone and skin) into my stock to give it that real chicken flavor, and after several hours of gently simmering, the succulent, tender meat is falling off the bone.

Ribs should be fork - tender and falling off the bone.

4) Bring to a boil and then turn down to a medium - low simmer and cook until the meat is tender and almost falling off the bone, about 3 1/2 hours.

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.

I've eaten a LOT of good things this year, so it's hard to pick the best... I'd have to say it's a tie between some buffalo wings my boyfriend and I made, ribs my parents made with a dry rub that just fell off the bone, and some homemade macaroni and cheese we made to go with the wings.

The meat easily cut off the bone, and my family loved it.

With greasy fingers we would pull chunks of meat off the bone tucking them in warm corn tortillas and slathering on a smooth salsa.