Sentences with phrase «roast meat until»

Set roast, fat side up, on wire rack over a foil - lined baking sheet and roast meat until probe thermometer or an instant - read thermometer registers 118 ° for medium - rare, 2 - 3 hours.

Not exact matches

The smell of it all, the meat slowly roasting to a delicious brown over smoking fires, the hungry and happy crowds waiting in patience until the spits are turned for the last time, and...

Preheat the oven to 350 degrees F. and roast the lamb for 35 to 40 minutes or until a meat thermometer registers 145 degrees F. for medium - rare, 160 degrees F. for medium or 170 degrees F. for well - done.

We would rub it with herbs and poke slivers of garlic into the meat all over and then roast it until it was pretty well done.

Roast until desired internal temperature is reached in the thickest part of the meat, 125 degrees F for medium rare, about 20 - 25 minutes.

Baking a whole turkey in a convection oven involves placing it on a roasting rack within a roasting pan, inserting a meat thermometer, loosely covering the bird with foil and baking it for about 2 hours until the thermometer reaches 180 degrees.

Place the roast in the preheated oven and cook for about 1 hour 45 minutes, or until an instant read thermometer inserted into the center of the meat reads 145 °F.

Reduce heat to 350 °F and roast until meat thermometer inserted into meaty part of thigh (without touching bone) and stuffing in cavity registers 165 °F, 2 1/2 to 3 hours longer.

Reduce oven to 400 °F and roast until meat thermometer inserted into thickest part (without touching bone) registers 165 °F, about 1 hour longer.

Place turkey back in oven and roast for another hour or until the meat at the thigh registers 165F.

Continue roasting 2 more hours or until temperature of goose at thickest part of meat (between breast and thigh) reaches 180 degrees, or until juices run clear when stabbed.

Continue roasting until an instant - read thermometer inserted into the thickest part of the meat, away from the bone, registers 145 °F, 30 to 40 minutes more.

My 4 lb chicken roasted for about 1 hour and 40 minutes (until my meat thermometer read 165 degrees), but timing will depend on the weight and type of the chicken you purchase.

I took the marinade from these healthy thai steak tacos and used it for the meat, prepped a salad with tons of salty cashews, then roasted the heck out of some mangos until they were caramely and pureed them into a dressing.

Place skillet into oven then roast for 8 - 15 minutes (I needed 10 minutes for a 1.3 lb pork tenderloin,) or until a meat thermometer inserted into the thickest part of the tenderloin reads 140 degrees.

(Or if you're super low - energy, just sauté the meat and the pepitas until the meat is nicely browned and serve over a roasted sweet potato, mashed cauliflower, or zucchini noodles.)

Take a big «ol rimmed cookie sheet, add vegetables, some flavourful meat, a dash of spice and salt, and bake it all up until the veg are soft and brown, the meat is cooked and juicy, and your house smells like you spent all day — and a pile of pots and pans — searing, roasting and braising.

Preheat CONVECTION oven to 400 degrees F. Rub the meat with the soy sauce, place onto a baking pan and roast for 20 minutes until the center is still pink, around 140 degrees F. on a meat thermometer.

Cook roast until about 5 to 10 degrees below desired doneness according to an internal meat thermometer.

Place the roast in a large pan with water to cover and simmer until tender and the meat begins to fall apart, about 3 to 4 hours.

The smell of it all, the meat slowly roasting to a delicious brown over smoking fires, the hungry and happy crowds waiting in patience until the spits are turned for the last time, and the clatter of thousands of dishes as they are set upon the long tables before the hungry multitude — all this lingers in the memory, and makes one long to see a «cue» again.

Heat a heavy frying pan until very hot, add the meat and brown the roast very well on all sides.

Roast, uncovered, for approimately 1 hour until the skin of the squash is easily pierced and the «meat» is soft.

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.

and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.

Reduce oven temperature to 300 °F and continue to roast until meat is very tender, 1 1/2 — 2 hours longer.

Roast for 35 to 40 minutes or until internal temperature reaches 135 °F on a meat thermometer for medium.

Roast pig in preheated oven until a meat thermometer inserted into the shoulder joint close to the head registers 160 °F, about 4 hours, rotating pan, if necessary.

Roast for about 1 hour, or until wings are a rich golden to dark brown and meat thermometer reads 165 degrees.

Turn the oven down to 375 degrees F. Roast for another 1 hour and 20 - 30 minutes, or until a meat thermometer reads 160.

Slow - roast the beef 3 hours, remove foil and return to the oven and let cook 30 - 45 minutes more or until the edges are browned and the meat easily pulls apart with a fork.

Decrease the heat to 350 degrees F and roast until a thermometer inserted into the thickest part of the meat reads 130 degrees F, about 1 1/4 hours.

Roast 20 minutes, then reduce heat to 300 °F and continue to roast until a meat thermometer inserted in the thickest part reads 185 °F, about 6 hRoast 20 minutes, then reduce heat to 300 °F and continue to roast until a meat thermometer inserted in the thickest part reads 185 °F, about 6 hroast until a meat thermometer inserted in the thickest part reads 185 °F, about 6 hours.

Roast until a a thermometer inserted into the meat reads 140 degrees, about 20 minutes.

Roast until the meat begins to form a crust on the outside, about 20 - 30 minutes.

Roast, basting with the reserved marinade every 20 minutes for the first hour, until the meat is very tender and can be easily pierced with a knife, 1-1/2 to 2 hours.

Nachos for New Year's however takes precision, takes planning, takes soaking a big hunka beef in sour achiote sauce and roasting it real slow for at least 4 hours until the meat and onions are soaked in a burnt sienna hue and falling apart at the seams.

Arrange chicken (with the marinade), fennel, and lemon on a roasting pan and roast for 40 minutes or until chicken is browned and registers 165 ° with a meat thermometer.

Cellaring: Now, until 2025 Food Match: Full flavoured meat dishes, ideal with roast lamb or beef

Allow to roast until cooked through, about 1 hour — 1 hour and 15 minutes until a meat thermometer reads 160 - 165ºF.

Roast about 1 hour, until the turkey reaches 165ºF on a meat thermometer.

Roast for 20 minutes until cooked through and a meat thermometer reads 165ºF.

Reduce the temperature to 375ºF and roast for an additional 30 - 35 minutes or until the internal temperature on a meat thermometer reads 165ºF.

Roast for 3 hours or until meat is tender and can be pulled apart by two forks.

Place the roast back in the oven and cook from another 15 minutes OR until the meat thermometer reads 130 °F for rare doneness OR 140 °F for medium - rare doneness.

Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour.

Place the saute pan in the oven and roast the tenderloin for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part.

Place the bird on a rack set in a baking pan and roast for 1 hour or until the thigh meat reaches an internal temperature of 175 degrees F. Remove from the oven, tent with aluminum foil, and allow to rest for 5 minutes.

Transfer pan to oven and roast until meat is very tender and falling off the bone (an instant - read thermometer inserted into the center without touching the bone will read 195 °), about 5 1/2 hours.

Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant - read thermometer inserted horizontally into center of meat registers 135 °, about 14 minutes.