basted

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basted

(ˈbestəd)
1. mod. beaten; harmed. The team got basted three games in a row.
2. mod. alcohol intoxicated. I got so basted I vowed never to touch another drop.
References in periodicals archive ?
A cup of this chili sauce makes enough baste for about 3 pounds of meat; try on beef, chicken, or pork.
This will help the turkey soak in the baste, adhere the rub to the skin and remove excess moisture, helping the skin crisp to a delicious mahogany gold.
Grilled Artichoke and Asparagus Salad Yields 4 Portions Ingredients: 12 artichoke heart halves 1 bunch asparagus spears 2 yellow peppers, cut into strips 4 ounces Budweiser Baste Sauce 4 ounces Budweiser 1 pint grape or cherry tomatoes, cut in half 2 ounces feta cheese, crumbles 1 lemon (zest entire lemon peel) 2 tablespoons herb vinaigrette dressing of your choosing Procedure:
Season and transfer to the oven to cook uncovered for 30 minutes or until the liquid has been absorbed and the fennel is tender and browned at the tips, baste occasionally.
Pin, then baste 1/4 inch in from edge along CDF; machine-stitch.
Pin and baste each pair of upper and lower wing sections together between A and B, right sides together; clip curve on lower section to make a smooth stitching line, then machine-stitch pieces together.
Get your medium pack of Tesco Scottish reared Popeseye/rump steak and baste during the last 10 minutes of cooking only or it will burn, or as a sauce.
Pin and baste a length of the ribbon or belting to run along the fold and cover the raw edge.
Before you baste the turkey or bake the ham, follow these tips from ADA and ConAgra Foods to make sure your holiday meal is safe as well as delicious.
During last 20 minutes of grilling time, baste frequently with small bowl of sauce.
Not only does Auto Chef(TM) cook roasts and meats deliciously, but because there is no need to open the oven door to baste, allowing the heat to escape, foods cook in half the time, adding more time to Cathi's day," Bond said.
Baste and machine-stitch through all thicknesses at the handle and strengthen the point of attachment with a boxed X as shown in the bottom photograph on page 140.
To glaze turkey, baste every 10 minutes for the final 50 minutes of roasting period; to glaze ham, baste every 10 minutes for the final 90 minutes of roasting period; to glaze goose or duck, baste every 7 minutes for the final 45 minutes of the roasting period; to glaze game, baste every 15 minutes for the second half of the roasting period.
Starting at point A, baste the shoulder and around top of head to the opposite point A.