Sentences with phrase «until meat»

At my house, a chicken leg cooked until meat fell off the bone into the soup.

Roast until meat thermometer inserted in center registers 155 degrees, about 30 minutes.

Add the beef cubes and cook over a high heat until the meat turns gray.

Reduce heat to low and simmer until the meat pulls away from the bones, 3 to 4 hours.

Cook for two more minutes until meat is browned.

Reduce heat to 350 °F and roast until meat thermometer inserted into meaty part of thigh (without touching bone) and stuffing in cavity registers 165 °F, 2 1/2 to 3 hours longer.

Cover and cook on low until the meat is tender, about 4 to 5 hours.

Bring to the boil then reduce the heat and simmer for 2 1/2 to 3 hours until the meat falls off the bones.

Continue with the 5 minute intervals until the meat reaches 165 degrees F.

The meat is added back and cooked in a low oven until the meat is tender.

Once it becomes brown, add all the other ingredients except the ketchup and stir until the meat mixture is well cooked.

Bring to a boil, reduce the heat, cover, and simmer for 30 minutes or until the meat starts to fall off the bone.

Add the vegetable stock and cook until the meat turns tender.

Add short ribs and cook all sides until meat is browned all over.

Cover and cook on low about 8 hours, until meat easily falls off bone.

Place baking sheet in oven and bake until meat becomes bright white and claws turn red in color, about 20 minutes.

Repeat until all meat mixture has been used, adding more oil to pan as necessary.

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

Cook until the meat becomes tender and the sauce has thickened, about 30 minutes.

Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium - rare, about 1 hour.

Season the beef with a little salt and pepper and saute until the meat is no longer pink.

Add onions, and sauté until meat has browned and onions are soft.

Add all the meat, breaking up meat into fine pieces, just until meat loses its raw color, about 6 minutes.

Add the pieces of lamb and sauté with the chopped onion until the meat is browned.

Add the beef, potatoes, corn, and remaining broth to the chile mixture and simmer for an hour or more until the meat is tender and the potatoes are done.

Cover and cook over medium heat at a rapid boil until the meat is tender, about 45 minutes.

Add the water, cover, then simmer slowly until the meat is almost cooked.

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

Reduce the heat and simmer, stirring occasionally until the meat is cooked through, about 40 minutes.

Add the chile, ginger, and scallions and fry until the meat is cooked through.

Add the beef stock and simmer covered until the meat is tender, about 2 hours, stirring occasionally.

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.

Add chicken and toss until the meat is fully coated.

Toss in the lamb, turn the heat up a little, and cooking, turning often, until the meat colors.

Add the ground beef, crumbling it with your hands, and stir often until the meat is no longer pink.

Add onions; break up sausage until meat is lightly browned and cooked thoroughly, about 10 minutes.

Repeat this procedure until all meat is fried, in batches, approximately 4 batches.

Cook the strips until the meat is no longer pink and browned on both sides (about 4 minutes on each side).

Continue to stir and cook the chili until the meat is tender.

Cook turkey, onion and garlic until meat is browned and cooked through and onion is tender.

Cook on low for 6 - 8 hours, or until the meat completely falls apart.

In a small bowl, combine the spice blend ingredients and sprinkle it all over the racks until the meat is thoroughly coated.

Bake another 5 - 10 minutes, until the meat part (not the cheese part) reaches 160 *.

Gradually change the proportions until the meat is eliminated.

Cook it over medium heat until the meat is cooked through.

Add the ground beef and chili powder to the pot and continue cooking until the meat is browned, 8 to 10 minutes.

Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid.