Sentences with phrase «with meat bones»

Bone broth is basically simmered water with meat bones (chicken, beef, fish, or vegetables) and often has additional ingredients depending on what you like.

Not exact matches

It doesn't take a mathematician to figure out the answer: combine it with somebody else's equally anemic share into something with a little more meat on its bones.

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Are we take that «his mind wars against his flesh» to imply will is in battle with meat and bone?

That phrase has stuck with me ever since: Take the meat and throw out the bones.

Are we prepared to deal with psychic life that is associated with metal and wires instead of meat and bones?

He is chastened also with pain upon his bed, and the mult.itude of his bones with strong pain: So that his life abhorreth bread, and his soul dainty meat.

so for you i guess my meat comes with bones.

Replace sliced steak, brown side up, and bone to the skillet (like a meat puzzle) and top with butter.

(Stew a whole chicken, then take out bones, chunk up the meat, and thicken the gravy with G.F. flour or cornstarch.)

I like to throw a couple of chicken thighs (with bone and skin) into my stock to give it that real chicken flavor, and after several hours of gently simmering, the succulent, tender meat is falling off the bone.

I like to buy the lamb shoulder blade chops (shoulder arm chops are also good) which are tougher cuts of meat on the bone with lots of connective tissue.

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.

With greasy fingers we would pull chunks of meat off the bone tucking them in warm corn tortillas and slathering on a smooth salsa.

Fall - off - the - bone meat, stock seasoned to perfection and loaded with carrots (or potatoes if you prefer) and mushrooms.

It begins with bone marrow on toast, then follows with broth and the meats and vegetables.

The method I am using to make this Teriyaki recipe works better with bone - in chicken parts, such as drumsticks or thighs; dark meat, baby!

As you can imagine their necks are very thick with lots of yummy lean meat, and just enough gelatinous meat and bone to make this cut perfect for slow cooking and braises.

This time I think I'll reduce the time to three hours or so, so you can actually pick up a bone with out the meat falling off.

Fats in meat - based broths pair well with vinegar since it helps to draw out all those valuable minerals in the bones into the broth.

1 baked ham bone with some meat attached 4 cups vegetable stock 4 cups water 1 onion or 1 leeks, diced 1 large carrot, diced 3 stalks celery with leaves, diced 2 cups cooked cauliflower 2 cups cooked green beans Salt and pepper, to taste

Dinner at my in law's place was pretty standard Chinese dishes: lots of stir fry veggies with meat, pork bone soup, roasted duck, roasted pork, oyster omelets, fish noodles and tofu.

When it's falling off the bone, I remove the meat and let it cool a bit, then shred it with two forks.

You can shred the meat with your hands, discarding the bones and excess fat along the way.

If you don't want to deal with bones in your stew you can substitute some boneless shoulder or stew meat.

After pulling off all the meat, I placed the entire carcass in the pot with the rest of the shrapnel I'd already pulled off, filled the pot with purified water and a splash of apple cider vinegar (helps to leach out the minerals and goodness from the bones), and let it simmer on the stove for the next day.

For non vegetarian versions of ribollita, it is traditional to add a prosciutto bone with a little meat left.

Return the short ribs to the pot, cover tightly with a lid and braise in the oven for about 2 1/2 hours until meat is tender and falls off the bone.

The red - hot stones, raw meat, bones, vegetables, and spices are layered in the pot, water is poured inside, the pot is quickly covered, and the lid is weighted down with stones to seal in the steam.

This recipe combines stovetop smoking with slow cooking to produce fall - off - the - bone tender meat with a very rich, flavorful sauce.

Remove the roast from the pan, remove the fat and bone, and shred the meat by hand or with a fork.

Dipping breaded fried food into a delicious sauce will almost always give a satisfying outcome, but unless its a wing with bone and fat and skin and meat its not a wing!!!

Cooking a bone - in roast in an Instant Pot with the right seasonings and enough liquid to bring it to pressure creates unbelievably tender and flavorful meat.

Using a spoon, scrape all the meat off the bones, being careful to not include any bones with the meat.

They are ready when the meat is tender, though far from falling off the bone, and the ribs are glossy with sauce.

If you have bone - in meat, you'll want to make sure you boil it or you will end up with a film of gunk on your finished product.

Cook the ribs bone side down, with the grill lid closed, for 3.5 to 4.5 hours, or until the meat just starts to shrink back from the ends of the bones.

Secure the meat to the bone with the kitchen twine.

When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers.

Cover and cook over medium - low heat 11/2 hours or until meat is tender enough to fall off the bone, basting chicken occasionally with liquid in Dutch oven during cooking.

One at a time, place the pork chops in a large freezer bag, or between 2 pieces of wax paper, and gently pound with a meat pounder, avoiding the bones, until about 1/4 - inch thick.

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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.

This way I got a crispy and sticky skin while the meat falls right off the bones with your first bite and is super juicy!

Remove meat from bones; shred meat with 2 forks.

When the chicken has cooled, remove the meat from the skin and bones, shredding it some with your fingers as you go.

You can either remove the meat from the bones or serve as is with lots of chopped onion and lime wedges and warm tortillas.

She would put a nice ham bone with some meat on it in a pot of tomatoes and onions to simmer all day.

When the ribs are almost tender, after a total of about 2 1/2 hours of cooking, remove from the racks, baste the meat side one final time with a thick coat of sauce and cook a final 30 minutes, bone side down.

A whole chicken can be roasted and served with roasted root vegetables and a simple salad one night; the leftover meat can be shredded into a lunchtime salad the next day; and the bones and giblets can be made into a delicious and rich stock.