Sentences with phrase «thicker meat slices»

As you are loading the trays reserve all of the slightly thicker meat slices that will dry slower.

Not exact matches

Instead, he would eat sandwiches made with thick slices of homemade bread, piled with a variety of cured meat, cheese, pickled peppers, olives, or just about any other type of vegetable.

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.

If you can't find the thin cut you're looking for, purchase a thicker cut of meat and ask the butcher at the store to slice it in half, horizontally.

Cook on each side for about 5 - 7 minutes (if thinly sliced, longer if thicker) until meat thermometer registers at least 165 °F and juices run clear.

If you're using thick chicken breasts, pound them thin with a meat mallet or rolling pin, or slice them horizontally in half.

Cut the meat into slices 1/4 inch thick until you hit bone.

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.

Cut the meat, across the grain, into slices 1 / 8 - inch thick.

Slice roast into thick slices — or use a large fork and break meat into large chunks.

This time I deviated from the traditional recipe: firstly, I thinly sliced the meat (originally it's cubed); secondly, used the thick cream along with sour cream; and finally, the main twist is the addition of small pickled cucumbers.

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.

Instead, ask at the deli counter for medium - thick slices (number 3 on most meat slicers).

You need a hot oven to prep your eggplant slices, and by cutting them to almost an inch thick this ensures a crispy bottom with a nice tender bite of eggplant meat in between, because they do shrink down.

ingredients TRIPLE MEAT BREAKFAST BREAD PUDDING 3 tablespoons olive oil (divided) 1 (12 - ounce) package thick cut bacon 1/2 pound loose sweet Italian sausage 1/2 teaspoon chili flakes 1 cup ham (diced) 4 large eggs 2 cups whole milk 6 - 7 slices day - old sandwich bread (cubed, Pullman loaf) 4 scallions (root ends removed, thinly sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black pepper

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.

Ingredients: 4 slices thick - cut bacon 8 ounces lump crab meat 1 teaspoon Old Bay seasoning 1 tablespoon stone ground Dijon mustard 3 tablespoons nonfat plain Greek yogurt 2 tablespoons chopped fresh basil leaves 2 cups grated Gruyere cheese 8 small corn tortillas tortillas For the Sweet Corn Guacamole: 2 ripe Haas avocados 1/2 lime, juiced 1/2 lemon, juiced Kosher salt 1 ear sweet corn, kernels removed 3 tablespoons minced yellow onion 6 fresh basil leaves, chopped Fresh ground pepper

Serve as an appetizer to spread on thick slices of country - style white bread or flat pita bread, or use as a condiment to accompany grilled or roasted meats.

5 Cut the meat into roughly 1 / 2 - inch - thick slices and pour the sauce over them.

1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut in thick slices 3 large carrots, sliced 1/2 ″ thick 4 celery stalks, sliced 1/2 ″ thick on the diagonal 8 cups turkey stock 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups Swiss chard leaves, shredded 2 cups cooked turkey meat, in large chunks

1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut in thick slices 3 large carrots, sliced 1/2 ″ thick 4 celery stalks, sliced 1/2 ″ thick on the diagonal 8 cups turkey stock (see below) 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups thickly shredded Swiss chard leaves 2 cups cooked turkey meat, in large chunks

1 tablespoon extra-virgin olive oil 1 medium yellow onion, chopped 2 medium carrots, sliced 1/4 inch thick 6 ounces small shiitake mushrooms, ends trimmed 6 cups turkey or chicken stock 1/2 cup pearled farro or pearl barley 2 thyme sprigs or 1 teaspoon dried thyme 1 bay leaf 1 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper 2 cups shredded cooked turkey or chicken breast meat 2 tablespoons finely chopped Italian flat leaf parsley

Lay the rub on thick as we will be slicing it across the grain and the ratio of rub to meat will be pretty low for the rub.

Nky Iweka's Warri stew Plate of meat and bell pepper stewImage EXECUTIVE MAMA PUT Image This thick and rich stew was a hit from the first time I made it says Nyk Ingredients: Two red bell peppers (about 550g); seeded and quartered, one large onion (about 200g); peeled and quartered, one small onion (about 60g), peeled and thickly sliced, one scotch bonnet chilli, about 8g (or to taste optional); four tablespoon fresh thyme; 300 ml groundnut or other vegetable oil.

• 1 bread roll with cheese / meat filling + large banana • 300g fruit salad with 200g flavoured yoghurt • 300g creamed rice • 250 - 300 ml milk shake or fruit smoothie • 600 ml low fat flavoured milk • 1 large bowl (2 cups) breakfast cereal with milk • 2 small cereal bars + 200g flavoured yoghurt • 220g baked beans on 2 slices of toast • 2 crumpets with thick spread peanut butter + 250 ml glass of milk • 300g (large) baked potato + cottage cheese filling + glass of milk

In this recipe, you cook the meat separately and pile it on thick slices of toast brushed with a garlic - mushroom and olive oil mixture (that's the bruschetta).

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.

To serve, carve the meat into 1/4 to 1/2 - inch - thick slices and arrange them on a serving platter.

1) While semi-frozen, slice the meat into strips that are 1/8 to 1/4 inch thick.

Specifically, a certain afternoon in the bowels of Saigon sitting on a small, plastic chair chowing down on a freshly poured bowl of soup full of thick slices of meat, -LSB-...]

Specifically, a certain afternoon in the bowels of Saigon sitting on a small, plastic chair chowing down on a freshly poured bowl of soup full of thick slices of meat, savory broth, giant - sized shrimp and a big blog of congealed pig blood (yes, pig blood).

Serves 4 2 tbsp flat - leaf parsley, finely chopped 1 red chilli, finely chopped 1 lemon, finely grated zest and juice 200g fresh white crab meat, picked over carefully to remove any remaining bits of shell 1 small celeriac, peeled and shredded or coarsely grated (600g prepared weight) 3 tbsp crème fraîche 2 tbsp extra virgin olive oil, plus extra to serve 2 large, thick slices sourdough, halved 1 garlic clove, halved