Sentences with phrase «skillet until meat»

Roast, skin down, in skillet until meat thermometer registers 165 °F (about 30 minutes).

I cook the ground beef and chorizo in a skillet until the meat is cooked through, then I pour the grease off and add a can of drained RO * TEL..

Brown the beef, onion, 1 1/2 chiles and garlic in a large skillet until meat is crumbly.

Not exact matches

Sear the meat in a large skillet until gray in color.

While the vegetables are simmering for sauce, add ingredients to a large, deep skillet and cook on medium - low until meat is brown and cooked through.

From there, the meat is seasoned liberally with plenty of salt and pepper and thrown into a screaming hot skillet with a little canola oil until it's cooked through.

Add the chorizo to a large skillet set over medium heat and cook until meat is fully cooked through.

In a medium sized skillet, brown your ground meat with the onions and green pepper until no longer pink.

In a large skillet, brown beef and onion in oil until meat is no longer pink; drain.

Season with steak seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet.

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.

Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.

Brown the meat in oil in an iron skillet, about 2 pounds at a time, until gray in color.

In a skillet, brown the meat with 3 tablespoons rendered kidney fat until gray in color.

Pound the chicken until 1/4» thick with a meat mallet or heavy skillet.

Add turkey to the skillet with the steak seasoning and cook until browned, breaking up meat with a spoon as it cooks, about 8 to 10 minutes.

While the peppers are baking, heat skillet to medium - high heat and saute onion and ground turkey until onions become transparent and meat is cooked through, remove from heat

In a large, dry skillet, cook the ground meat uncovered over medium - high heat until lightly browned all over and cooked through (about 8 minutes).

Brown chicken strips in oil in a large skillet over medium heat until meat is no longer pink and golden brown on sides.

Using your hands, mix the meat loaf until well incorporated, then transfer to a 12 - inch cast - iron skillet.

Brown beef in a large nonstick skillet over medium - high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink.

In a large skillet over medium - high heat, cook meat, stirring and breaking up, until browned, about 5 minutes.

Place the sausage in a large skillet or saute pan over medium heat and cook for a few minutes, breaking apart with a wooden spoon until the meat begins to brown a bit.

Cook all together in skillet over medium heat for 15 minutes, until onion translucent and meat is cooked.

Heat 1 tablespoon olive oil in a large skillet and cook the chicken breast slices in it until the meat becomes white, 3 - 4 minutes on both sides.

Brown the turkey in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes.

In a large skillet heat the olive oil, simmer the onion, the minced garlic, the celery, then stir in the ground meat until is brown.

In a large skillet start browning your meat until it's thoroughly cooked.

Cook the meat in a large skillet on the stove top on medium heat until browned; breaking up the meat into small pieces with a spatula as it cooks.

Cook sausage and ground beef in a large skillet over medium - high heat, stirring until meat crumbles and is no longer pink.

Add the steak and start chopping using a spatula, moving it around the skillet until there's a sprinkling of both browned and red meat.

She always cooked it for hours in an electric skillet and I would sneak little bites of pineapple as it cooked, not being patient enough to wait until the meat was tender enough to eat.

Combine ground beef, onion, and bell pepper in a large skillet over medium heat; cook until meat is brown and vegetables are tender, stirring to break up meat.

In a large skillet over medium - high heat, cook beef and onion until the beef is no longer pink, breaking up the meat as it cooks.

Add beef, jalapeños and onions to a large skillet and cook over medium heat until onions are softened and meat is cooked through.

Coat the bottom of the same skillet with nonstick cooking spray and cook sausage until browned, stirring to break up meat as it cooks.

Meanwhile, in a large skillet, over medium high heat, squeeze the sausage meat out of the casing and cook until no longer pink, breaking it apart with the back of a spoon.

Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.

Form the meat into patties and fry them in a skillet over a medium heat for 3 to 4 minutes per side, or until no pink remains on the inside.

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.

Fry the meat in a skillet over medium heat for 3 to 4 minutes, or until the meat is browned and no longer pink.

Working in batches, cook sausage on a griddle or in a large skillet over medium - high heat until browned on both sides, center is firm to the touch, and meat is cooked through, about 2 minutes per side.

If using uncooked ground beef, brown the meat in a skillet until all the moisture is evaporated, breaking it up with a spatula as it cooks.

Saute the meat in the butter and oil in a large skillet until lightly browned.

Transfer skillet to oven and roast chicken until skin is very dark and meat is more than halfway cooked through, 20 — 25 minutes.

Add the oil to a skillet over medium high heat, add the meat and cook until it is browned on all sides.

Heat a skillet over medium heat, add the ground beef, onion, garlic, and a pinch of salt and pepper and cook, breaking up the meat, until it is browned.

Transfer the skillet to the oven and cook the meat for 15 - 20 minutes, or until it reaches an internal temperature of 155 - 160 degrees.

In a large skillet (or stock pot), cook beef and onions over medium heat until meat is no longer pink; drain.

Cook diced onion, diced bell pepper, and pork in a large skillet over medium - high heat, stirring often for 8 - 10 minutes or until meat crumbles and is fully cooked.