Sentences with phrase «season the meat well»

Season the meat well with loads of yummy spices — garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika.

Not exact matches

I know lots of folks for whom buck and doe seasons are their main source of meat for a good part of the year.

For best results, the meat is scored and the seasoning rubbed in.

Stir in the cubes of chicken, season well with salt and freshly ground pepper, and mix to coat the meat.

I throw some meat, veggies, and seasoning in a pan and it's the best breakfast.

Try mixing 1/3 cooked rice to 2/3 of your favorite ground meat... seasoned well.

Cauliflower can make a decent substitute for meat when you want something a bit lighter, as long as you season it well.

Pat the meat dry with kitchen towels and then season well with salt and pepper.

Between three boys, school and soccer season in full swing, I can hardly find time to cook dinner and sometimes we go for take outs or processed meats which I know not good for any of us.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeseason's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeSeason — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeseason's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Add seasonings to meat mixture and stir together well.

Some ground meat (chicken, turkey, bison, beef) with the right seasoning (we cheat and use a packet but I've been meaning to mix some up to keep on hand) and a choose - your - own toppings salad with the best greens I can find; chopped sweet pepper, onion, tomato, and avocado; my husband's favorite salsa; and optional shredded cheese or sour cream.

Add some seasoning to your minced meat and add this to the pan as well.

In just about 30 minutes, the meat is well seasoned and tender and the peppers are bright and flavorful!

Season the meat with tomato paste, ground cumin, sea salt, black pepper, chili powder, and dried oregano and then stir to mix well.

Typically carnitas (literally translated as «little meats») is made from pork shoulder that is well seasoned and marinated in hot lard and then slow cooked.

Select good quality pork meat, preferably slices of tenderloin and season with a selection of Greek spices like oregano, thyme, garlic and onion.

Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet.

Marinating the meat in seasoned buttermilk (in my case, 1 % milk soured with a bit of white vinegar) for 24 hours goes a long way in making sure the chicken tastes well seasoned and comes out juicy and delicious.

At this workshop you will: — Discover why a meat - free diet has the potential to eliminate a myriad of disease symptoms and is a sustainable way of living on the planet — Learn about the various food groups, and which super-foods and supplements are essential for the maintenance of good health — Come to understand the importance of eating in harmony with the seasons and why spring is the ideal time to detoxify

The meat was well seasoned.

Yes, giving your leftover chicken or beef a good cleansing with cool water will help reduce the amount of fats, seasonings etc that remain in the leftover meats.

Jerk Seasoning is very good for coating a «fillet mignon» — sear the meat until it is crispy, then finish it in the oven.

Meat protein solutions that offer a clean label and finishing touch to your consumer brand - providing better taste and body for a variety of savory products including soups, sauces and seasoning blends.

A good piece of meat will require little more than salt to draw out the flavors, however you can also season it with freshly ground black pepper for an added kick.

Mix well to combine the meat with the seasonings.

This is the second time we made this and SO good...... I used FF mozz this time and substituted whole wheat panko / whole wheat seasoned breadcrumbs / parmesean cheese for the breading... I prepped the meat the night before.....

The texture of the unwrapped butt will have crunchy edges and the inside meat will not have the seasoning of the injected one but the best way to eat it is to pull the whole butt and toss it together, and if you add a little apple juice, rub and maybe a little sauce it ends up close to the same.

Another resounding hit was the Cold Water Lobster Tail that featured a thin, crispy and well - seasoned savory batter ensconcing the super-sweet lobster meat within.

(DYOO - vech), a richly seasoned rice - and - vegetable combination that pairs well with grilled, roasted, and pan-fried meats.

Then, make sure that you season the whole thing generously with salt — since ground meat tends to be pretty fatty, you'll need to use a couple of good pinches to make it sing.

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.

Sweet Meat Likes Low Heat: Meats like chicken, pork, and fish cook best at low grilling temperatures, and a high sugar rub will form a protective glaze that both seasons and seals the mMeat Likes Low Heat: Meats like chicken, pork, and fish cook best at low grilling temperatures, and a high sugar rub will form a protective glaze that both seasons and seals the meatmeat.

Cook the meat to desired smokiness (in a good smoker, meat often gets enough smoke flavor before it's through cooking), then pull it off the pit and season it again with a much heavier sprinkling of rub on all sides.

I've decided few things are better than piping hot perfectly seasoned taco meat on top of crisp butter lettuce with a squeeze of fresh cool lime juice.

Mix the flour, seasoning salt and pepper together in a gallon plastic bag and then add meat until well coated.

Our seasonings can be used with not only pork & beef, but with poultry, wild game & upland game as well simply by changing the meat / fat ratios.

Add beef, pork, pancetta, and vegetables; cook, breaking up meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25 — 30 minutes; season with salt and pepper.

It allows the seasoning to better penetrate the meat, which is important when you're working with an ultra-thick cut of steak, like a porterhouse.

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops.

I managed to wrangle a few pieces to show you how the glaze adds a hint of colour to the edges of the meat, while infusing it will the very best flavours this season has to offer.

This entire pregnancy I avoided processed foods like the plague and I made sure to eat an array of in - season local fruits and veggies from the farmers, as well as nuts, seeds, grains, legumes, and occasional meat and dairy.

And do you add any seasonings to the soup so it tastes better than boiled meat?

And with the meat of the wrestling season upon us, we figured it was a good time to share our Top Five wrestling words.

Arsene Wenger places the League Cup below the inter-squad Christmas meat raffle in terms of importance but, after our poor start to the season, it is still our best chance of achieving any success this season.

The town also has been making it easier for hunters and hungry Long Islanders to put venison to good use by delivering deer taken during bow - hunting season to Long Island Cares, which donates the meat to food pantries.

The recipe phrase the «season of meats» refers to knowing when to hunt a certain animal or when deer are tasty, but also pertains to what spices are used to make a dish taste good or to fortify and preserve fruits and vegetables so that they can be conserved over time.

Add the squash (all you need to do is slice it in half, remove the goopy seedy bits, then drag a fork along the meat to create the «spaghetti»), stir well and season to your liking.

I mainly use it for cooking meats and for deep frying in coconut oil (I have a large skillet that perpetually holds about an inch of coconut oil or tallow for frying... talk about good seasoning!).

Jamaican Jerk seasoning is most often added to chicken, but it is also good on roasted vegetables, other meats and even grilled foods.