Cook in the 500 °F oven for 30 minutes, or
until skin on top starts to brown.
Not exact matches
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.
Place plastic wrap
on top of the surface of the chocolate to prevent a
skin from forming, and refrigerate for 30 minutes
until cool.
Place chicken, breast side up,
on top of vegetables and roast
until skin becomes brown and vegetables are starting to get tender, about 1 hour.
Char the bell peppers and jalapenos
until the
skin is completely blackened
on all sides
on top of a gas flame or under the broiler.
Turn the oven broil and place the dish
on the
top rack for 2 to 3 minutes
until the
skin of the chicken becomes crisp and golden.
Let sit
until mixture is cooled slightly and
skin forms
on top, about 20 minutes.
Place chicken,
skin side down, over indirect heat, set bricks
on top, and grill, covered,
until skin is golden and crisp, 25 — 30 minutes.
The squash is probably ready to come out by then — a fork should slide easily through the
skin and into the flesh — and you can just cover it with foil and let it hang out
on top of the stove
until game time.
Roast
on the
top rack at 400F for 15 - 20 minutes,
until beets are tender and the peppers are soft (their
skins will wrinkle).
On stove
top, toast over medium - low heat, tossing often, for 10 - 12 minutes or
until golden and
skins begin to peel off.
Once again wait
until a
skin has formed
on the freshly poured soap, spray with alcohol and then pour another 1 cm layer of soap
on top and spray again to remove any bubbles.
Until it's comfortable enough to show more
skin, stick with the button - downs and blouses you have
on hand — just skip that heavy - knit
top layer!