Sentences with phrase «then slice meat»

Remove the steak from the grill, allow to sit for 5 minutes, then slice the meat against the grain and arrange on a serving platter.

Not exact matches

Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant - read meat thermometer inserted into the thickest part of steak Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain, and then cutting again into bite - sized pieces.

Heat a barbecue or a frying pan and carefully lift the slices from the marinade, allowing excess liquid to drip off then place on heat and cook till the meat is cooked both sides (it will cook quicky).

Here the duck breast have been salted and then cooked at a low temperature for four hours before being sliced into neat pieces that serve as a base for a rich duck mousse made from the dark leg meat and whiskey.

oh, and for those asking about the slow cooker — simply brown the meat on the stove, then add the browned meat cubes, garlic cloves, spices, and a cup of liquid (i also usually add a thickly sliced red onion) and let it go.

To get thinly sliced meat, you can freeze it overnight as it will help you get even slices and then marinade in the fridge for a few hours

This burger starts off decently normal with a little pepper mixed into the meat and bacon for topping but then you stuff some goat cheese in the patty and add peach chutney, peach slices, and basil on top.

or you can grill up some turkey burger sliders, make a load of pizza, or buy a couple loaves of french bread, carefully slice it open and fill with meat, top with cheese, and broil for a minute or two then top with all kinds of veggies.

My traditional method has been to remove the thick stem from the center of the leaf, cut leaves into slices, parboil for about 15 minutes, then saute with small bits of a smoked meat like bacon or ham.

Simply slice the turkey along the seam lengthways, flatten it out and then use a meat hammer to tenderise.

* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces of ginger * 1 pound boneless chicken (your choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices

To complete the pizza, add desired pizza sauce (or a slice of fresh tomato) or pesto and then add toppings like grass - fed meat, olives, chopped mushrooms, etc..

Shred the meat or slice it thinly, then pile it in tortillas with your favorite condiments: fresh corn salsa, mango chipotle salsa, or guacamole.

Slice chicken breast into thin slices then beat them gently with meat tenderizer to make it soft.

In the potato shell evenly spread the duck mixture, then thinly slice the pears and spread atop the duck mixture, lightly pressing them into the meat.

Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1 / 2 - inch thick slices.

Top each with two pieces of the roasted pepper, then divide the crab meat equally among the slices.

Spread adobo paste on meat until fully covered, top with 3 slices of bacon and then a couple slices of pineapple and repeat until you are out of meat, bacon and pineapple.

Create a taco bar: Prepare two different mushroom - meat blends - maybe oyster mushrooms with chicken, and crimini mushrooms with pork - then set out bowls of sliced radishes, chopped white onion, sliced avocado, store - bought salsa, crumbled queso fresco, and lime wedges.

Let it cool and then sliced it with my meat slicer on 10.

Allow meat to rest for 2 - 3 minutes, then slice against the grain into bite sized strips or cubes, and serve in warmed tacos with cilantro and onions and fresh salsa.

Thinly slice the meat against the grain then slice the bell peppers into 1 / 2 - inch thick strips and serve with the tortillas, pico de gallo, sour cream, and guacamole.

I didn't even grill the bread, just loaded up a slice of toasted bread with the meat and cheese and threw it under the broiler for a few minutes, then topped with the onions and the arugula and another toasted piece of bread.

Let rest for about ten minutes to firm up and come to temp, then thinly slice the meat and serve with the apples and onions spooned over it.

It's a recipe, I learned, that he picked up from his girlfriend's mother, which takes water spinach (or kong xin cai) and sautes it until deeply emerald with smoky - sweet lap cheong sausage — my holy grail of smoked, preserved, almost certainly bad - for - you meats — and thin slices of fragrant garlic, then finishes it, in a neat little trick, with a few dollops of glossy teriyaki sauce to make the dish even more wonderfully savory.

The meat is then served by slicing on to a plate using large knives.

Cut the meat away from the bone and slice before serving, then dig in.

Leave the mix to infuse for at least a day (the longer you let it infuse, the more complex the flavours) and then add it on top of riced cauliflower, soups, meat, avocado slices, scrambled eggs, steamed veggies and anywhere you want a chilli hit!

I never cooked from a whole pumpkin before, so forgive my ignorance... do you mean you clean out all the seeds, and then slice up what is left, including the outer skin and the meat right underneath it?

Roll the bread out like a square pizza and coat with butter and then sprinkle heavily with cinnamon and sugar, or garlic, or grated some cheddar cheese over the dough, or even layer with lunch meat and onion, roll the dough and slice for rolls.

It's baked until firm, then sliced and topped with a hearty marinara based meat sauce.

Then buy the whole piece of meat and slice it yourself.

Place one slice of fontina cheese on top of the first slice, cover the cheese with some lobster meat, sprinkle 1/2 tablespoon of tarragon, cover with a second slice of fontina cheese, and then top with the second piece of bread.

I ordered the Fresh Tilapia with Pure Lump Crab Meat which consisted of fresh tilapia crowned with a crab stuffing, then topped with pure lump crab meat and sliced white button mushrooms, finished with a drizzle of light lemon - butter Chablis saMeat which consisted of fresh tilapia crowned with a crab stuffing, then topped with pure lump crab meat and sliced white button mushrooms, finished with a drizzle of light lemon - butter Chablis sameat and sliced white button mushrooms, finished with a drizzle of light lemon - butter Chablis sauce.

Meat should be soaked for at least 24 hours before it is grilled, purists say, and then removed with a slice of soft Italian bread that can be folded over the spit like a glove.

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.

Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping.

Then slice it, and add the pieces to the meat and place them together in a pan adding the marinara sauce.

In large 9x13 glass baking dish start layering: meat sauce on the bottom, followed by zucchini slices, then ricotta mixture.

In large 9x13 glass baking dish (or 10x16) start layering: meat / sauce on bottom, followed by sweet potato slices, then ricotta mixture.

Processed meats contain all of the worst parts of an animal, the eyes, the ears, the innards, the fat, the gristle, and the cheaper cuts of meat, where it is all then ground together in a special machine, usually combined with other artificial flavorings and preservatives, where it's then shaped into neat little wafer thin slices thanks to a special machine.

Then we laid out sandwich meat, cheese, mayo, mustard and slices of a simple homemade bread.

Then, with your knife at an angle almost parallel to the cutting surface, slice the meat diagonally across the grain into 1 / 8 - inch - thick slices.

Your favorite thinly sliced meat gets cooked first in hot oil, and then sliced vegetables, with the thicker or tougher ones cooked longer and the more delicate ones cooked shorter.

Start by placing the cheese in different corners of your board and then fill in the gaps with sliced figs, dates, cured meats, crackers, grapes, almonds, quince paste, and olives.

Then encased with freshly sliced deli meat.

Fans of anthropomorphic slices of flesh might want to temper their excitement; McMillen's words don't confirm that a sequel is in the works, and Team Meat is well known for announcing new games and then putting them on the backburner in favour of new ideas.