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Results 1 - 10 of 11 for skin
  1. ... the oven to 450 °F. Place the salmon, skin side down, on a foil-lined baking pan. ... pan from the oven and serve the salmon skin side down. Refrigerate leftovers within 2 hours. Notes: ...
  2. ... In a medium bowl, break up salmon and skin and mash small bones with a fork. Add ... be mashed and eaten for more calcium. Salmon skin is also soft after canning. Stir it in ...
  3. ... legs, breast, wings and back. Remove fat and skin from all but the wings and back. Save ... or 2 chicken breasts. Remove extra fat and skin, then continue with step 5. Want to use ...
  4. ... 16 ounces) pink salmon, drained (mash bones and skin) 1/2 teaspoon pepper 3/4 teaspoon dried ... oregano, sage or rosemary. Including the bones and skin of the salmon adds calcium and healthy oil ( ...
  5. ... oil, lean cuts of meat, poultry without the skin, fish, beans, whole grains, fruits, vegetables, and lots ...
  6. ... in the filling. Peel a small band of skin from around the top of the apple. Place ...
  7. ... not overcook. The lentils should be tender with skin intact. Drain right away. Combine the lentils with ...
  8. ... mash bones with a fork. Remove the salmon skin if desired. Add the rest of the ingredients ...
  9. ... and 1 teaspoon or 1 cube bouillon. Leave skin on potato for added fiber. Try using fresh ...
  10. ... and 1 teaspoon or 1 cube bouillon. Leave skin on potato for added fiber. **For a vegetarian ...
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