Sentences with phrase «roasted skin side»

Not exact matches

breast side down for the first half so it roasts in the fabulous juices for 45 minutes, then for the second half the bird gets flipped and it cooks breast side up allowing the skin to get crispy and golden.

Serve trout skin side up so stays crispy, top it with a generous spoonful of the pesto, roasted chopped peanuts and drizzle some lemon juice to finish it.

Transfer to a large oven dish, skin side up, and when all the chicken is browned, roast it for 20 minutes.

Roast red pepper cut side down on a baking sheet lined with parchment paper for ~ 15 minutes or until the skin in charred.

Roast butternut squash cut side down at 400F until skin is bubbly and squash is soft, about 30 minutes.

Place on a baking sheet (cut side down) lined with parchment paper and roast for 20 minutes, or until the skin starts to brown.

Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour.

Place duck, skin side up, on a rimed baking sheet (covered with foil for easy clean up) and roast until skin is crisp and browned, about 20 - 25 minutes.

Brush the bell peppers with oil and roast them under a broiler for 10 minutes on each side until their skin gets charred.

Transfer to oven and roast, keeping skin side down, until cooked through, 18 — 22 minutes.

Rotate from side to side to roast evenly and proceed until the skin fully blackens.

Place flesh side down (skin side up) on a sheet pan and roast at 400 °F for 30 - 40 minutes or until completely cooked through and tender.

Arrange skin side down and roast until golden brown, about 20 minutes.

Place into roasting tray skin side down and roast until they turn dark at a temperature of 210 °C / 400 °F / gas mark 6 (approx. 35 — 45 minutes).

Transfer to the roasting pan, laying the turkey out flat, skin side up.

Roast garlic, stirring occasionally, until skins have darkened on all sides and cloves inside are soft, 12 — 15 minutes.

Cook's Tip: To roast poblano peppers, arrange seeded pepper halves, skin side up, on large sheet of aluminum foil.

Place the skin back neatly over the turkey, tuck the legs back into position and place turkey, breast side up, into a roasting pan that is lined with foil and add water.

Set squash halves skin side down in roasting pan.

Place in casserole dish (side by side) and place in oven, turning over when outside becomes «roasted» and skin begins to blister.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

2) try roasting it on a rack on a baking sheet, rather than directly on the baking sheet, which will help air circulate better and allow the chicken to not sit in the drippings (and thus absorb the moisture) with the skin side up the whole time, and

Just roast it with the skin side up and follow the instructions (sometimes I do this if I'm feeling lazy anyway.

Instead, start dinner by making a double batch of cilantro - lime rice and then rub snapper fillets with a fragrant spice mix and roast them skin - side - up in a hot oven for about 10 minutes.

This is a super easy and quick recipe that makes a comforting side dish for any meal... I love to roast pretty much any squash but I especially like the Delicata since the skin is edible, no peeling necessary!!!

Place the roast skin - side down on a work surface and evenly distribute the filling over the pork, leaving a 1 - inch border around the sides so the filling doesn't fall out when you roll the meat.

And we wouldn't tell you to invest in a second cast - iron pan if we didn't think the crackly skinned roast chicken waiting for you on the other side was 1,000 percent worth it.

Wash and core 5 to 6 tomatoes (any type of full - sized tomato will work), cut them in half, place them on a parchment lined baking sheet, sprinkle the cut side with fine sea salt, drizzle the tomatoes with olive oil, turn the tomatoes over and drizzle the skin side with olive oil, roast in oven at 450 degrees fahrenheit for about an hour (check after 45 minutes).

Flip the chicken (skin side up) and roast to cook the chicken through.

The flesh side will cook up moist and tender, while the skin roasts to a crackling finish.

Be sure to keep the skin side up for roasting.

Chef Michael Berardino's passion and the owner's vision shine through in Alobar's signature dishes, including the infamous Maple Bacon Popcorn, Kentucky Fried Apples, Ginger Glazed St Louis Ribs, Wild Mushroom Toast (smoked ricotta, roasted garlic, duck egg, red wine onions), Duck Confit Sloppy Joe (smoked ricotta, red wine onions, sunny side up egg, mixed green), Crispy Pork Belly (delicata squash, cabbage, celery, pomegranate), and a neighborhood favorite, the Hunters Point Burger (caramelized onions, cheddar, skin - on fries, battered bacon).

We didn't know how much this sauce was missing from our lives until we had it; serve with grilled or roasted meat, or as a side to crisp - skinned fish, such as broiled salmon.

To peel fresh chestnuts, rinse, then make a nick in the skin on the flat side of each and simmer in a pan of water for 15 minutes or roast in the oven for 15 minutes.

Rotate from side to side to roast evenly and proceed until the skin fully blackens.

Place the salmon skin side down on a lightly oiled roasting pan and roast in the oven.

Place the fillets skin side down on a lightly oiled baking sheet and roast in the oven until cooked (they should flake easily with a fork and be opaque), about 12 — 15 minutes depending on the thickness of the fish.

Roast at 450F for about 35 minutes; the thighs are not usually done by then, but I take it out, carve, and saute the thighs skin side down in a scorching hot cast - iron pan for a minute or two, until they are done.

Place pumpkin pieces on a baking sheet face down (so skin side up) and roast at 350 degrees for 30 - 45 minutes.

Serve with two vegetables such as sautéed rapini, and split in half a roasted acorn squash in its skins served in a separate side dish, with a little brown sugar (alternate to brown sugar: use a drizzle of marinating jus from your Asbach cognac marinating jar) and butter, along with a fabulous serving of my mashed, whipped potatoes (swirl in a little horseradish cream for an additional gourmet touch, or for a completely different taste, stir in a little Petite Maison white truffle Dijon).