Sentences with phrase «until skin on»

Bake in the preheated oven at 350 F until the skin on the peppers can easily be pierced.

If roasting at 400 °F, cook until the skin on the peppers is bubbly and charred, approximately 45 minutes, using tongs to flip once or twice.

Pleace in the oven to roast for about 30 minutes until the skin on the peppers is charred and peels off easily.

Remove duck quarters and root vegetables from crock pot and place in a foil lined baking sheet or roasting pan and roast until skin on the duck is crispy.

Cook in the 500 °F oven for 30 minutes, or until skin on top starts to brown.

I've done both, but boiling is a bit easier, because you literally just put all the ingredients into a pot (minus the cilantro and lime), cover them with water, bring it to a boil and cook until the skins on the tomatillos start to bust.

Not exact matches

Scrolling through your Instagram might seem harmless — until you've spent $ 300 on skin care from a brand you've never heard of.

He and his wife still have their jobs to fall back on, and with so much skin in the game, both are prepared to weather out Bitcoin's volatility until their mining business gets off the ground.

This is great, but if you really want to see what what God's love looks like, look to Jesus dying on a cross for the sins of the world, including the sins of those who are whipping his back and legs until his skin is gone and then laying that back on a rough and splintery wooden cross to crucify him, and continuing the torture until he's unrecognizable as a human being.

It's kissing every single birthmark on their skin and tickling their backs until they fade into sleep and then it's also going to hide in the washroom because you just want two seconds without someone touching you.

She has long struggled with vitiligo — an autoimmune disease that causes blotches on the skin — but didn't realize how much it would affect her life until she began attending school.

You clothed me with skin and flesh and knit me together...» No one knew of the ovum until the 1830s, and, despite its name, semen («seed») didn't seem to develop on its own.

Spoon the stuffing into the greased pumpkins, put the «lids» back on and bake in the oven for 20 - 30 minutes or until the skin is browned and bubbly.

Grill the avocados skin side down directly on the grill for 2 to 3 minutes, until the skin begins to lightly char and take on grill marks.

Place the fish skin - side - up on the grill, or in a broiler pan, and grill or broil until the surface of the fish browns and blackens in spots, about 3 minutes.

«At home, I fry skin - on chicken thighs until they're supercrisp, then eat them with avocado - tomatillo salsa, my family's favorite.»

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Add the chicken to the skillet, skin side down until well browned, turning once, about 6 minutes on each side.

Char the skin of the eggplant over a naked gas flame, or directly on the hotplate until it smokes and blisters.

Return the ash pan and charcoal grid on top, and cook an additional 30 minutes or so until the skin is crispy to your liking.

A standard 2 - 3 pound squash takes only an hour in a 4ooF oven, I put it on a baking sheet and roast until a sharp paring knife pierces the skin easily.

Place on the center rack of the oven and bake for 25 - 35 minutes (depending on oven temperament; cook thighs to an internal temp of 165 degrees F) then switch oven setting to broil for a few minutes, until skin is golden and crispy.

In a large Dutch Oven pot (I used my Le Creuset 9qt round) bring 2 1/2 quarts water to a boil and cook potato (with skin on) until tender, about 20 minutes or until fork tender.

If you want to bake and serve it later, you can cover the baking dish tightly with plastic wrap so that a skin doesn't form on the sauce and put it in the fridge until you want to bake it.

Place on the grill and cook for 5 minutes until skin is blistered.

Set the piped shells aside to dry for 30 - 60 minutes, until a skin has formed on the surface and they are no longer sticky to the touch.

I bake them on the lower rack in the oven at high - temperature 450F for 25 - 35 minutes or until a paring knife inserts easily through the skin.

Place plastic wrap on top of the surface of the chocolate to prevent a skin from forming, and refrigerate for 30 minutes until cool.

On a foil lined pan, roast the peppers whole under the grill [broiler], turning every few minutes until the skin is evenly charred.

When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.

Note: Roast green chiles (or any pepper) by setting them on a hot grill or under the oven broiler until the skin is blistered and mostly blackened, approximately 10 — 20 minutes.

Instead you need to rub the bar until it's warm and then apply it on your skin like lotion.

My nostalgic memory of that greasy dish inspired this combo here, in which deboned, skin - on chicken thighs are seared until the skin becomes as crunchy as fried chicken, with a few spices adding just the right amount of seasoning to the meaty side.

Roast red pepper cut side down on a baking sheet lined with parchment paper for ~ 15 minutes or until the skin in charred.

Cook on medium heat for 45 - 60 minutes, or until the skins can be rubbed off with your fingers.

Cook until salmon skin will release from pan without any resistance, then flip the salmon over and cook few minutes more until the salmon is medium - rare on the inside.

Place Anaheim peppers on a baking sheet and bake about 20 - 25 minutes, flipping once through, or until the skins become charred and puffy.

Rub Sea salt on skin and roast for another 25 - 30 minutes until skin is golden brown and crispy.

To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes.

Separate the cloves first but don't peel, then roast until soft and the cloves pop right out of the skin) 1 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3 - 5 tablespoons lemon juice (depending on taste) 1/2 teaspoon salt 2 tablespoons of oil used to roast the garlic And then whatever you like for seasonings.

I do whole chicken in the slow cooker with skin on for moisture and flavor, then strip the skin off, save the skinless meat for other dishes, season the skin with whatever I'm in the mood for, lay it out on a lightly spray - oiled cookie sheet, and broil it for a few minutes until crispy.

Arrange chicken thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5 — 10 minutes.

Place skin - side - down in skillet and sauté until golden and crispy on underside, 5 to 6 minutes.

Just stick them on the grill, turning with tongs until the skins are charred and blistered.

In the 4 - cup work bowl of a KitchenAid ® 14 - Cup Food Processor fitted with the mini multipurpose blade, add skinned hazelnuts and process on high for 1 minute or until a thick paste forms.

On a baking sheet, roast the poblanos and jalapeños under the broiler in the oven turning often until the skin is completely blistered.

Over a medium fire on a grill, cook the eggplant, turning it around regularly so each part of it is exposed evenly to the fire, until the skin is charred and the eggplant is soft.

Once the Grill Dome temperature is stabilized, place the chicken, skin side up, on the cooking grate and smoke - cook, with the Grill Dome cover down, for 50 to 60 minutes or until the thigh has an internal temperature of 165 degrees F. (If desired, the chicken may be brushed with your favorite barbecue sauce during the last 10 minutes of cooking.)

Place the chicken breasts skin - sides down on the grill, and cook, flipping once, until they have reached the internal temperature of 165º, 8 minutes on each side.

Place potatoes with skin on in a steamer rack over boiling water and steam until tender.