Sentences with phrase «cut stem end»

Cut stem end one - third of the way down, making cut parallel with bottom; reserve top.

Preheat your oven to 400 F. Use a sharp knife to cut the stem ends off the Brussels sprouts, and be sure to remove any loose or yellowed outer leaves.

Not exact matches

Before roasting, cut a small slit in the chiles close to the stem end so that the steam can escape.

2 Steam the bell peppers: Cut the tops off of the bell peppers about 1/2 inch to 1 inch from the stem end and remove the seeds.

With a paring knife, remove the base off of each Brussels sprout and cut down the middle from stem end to flower.

Just use some smashed garlic, the ends of your onion, ends of the carrot, smashed and then cut into 1/2 inch chunks of lemongrass, the anise, the skin of your ginger, lime leaf is great if you have it, and a dash of soy sauce, the stems and some mushrooms too of course!

Start by cutting your courgettes in half and trimming off the ends - you can keep you the stem on and use this to anchor into your spikes before you start - this will minimise wastage.

1 Cut the onions root to tip: Slice 1 / 2 - inch off the stem ends of the onions and the roots off of the root end.

* For a recipe like this I'll take a medium butternut squash, lob off the little stem end so it is flat, cut off the entire neck - so, now I am dealing with a cylinder shape.

Roughly measure the figs, cut off the tough stem ends.

Score the sides of the pomegranate peel from top to bottom, cut off the top or stem - end, pull the fruit open into sections, and remove the seeds.

ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to serve)

ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt

Prepare the dried chili peppers: slice off the stem ends and shake out the seeds (cut open the peppers with scissors for easier access to the seeds).

Preheat oven to 400 degrees F. Cut off the stem ends of the Brussels sprouts and pull off any yellow outer leaves.

Holding each Brussels sprout by stem end, cut into very thin slices using slicer.

Also, be sure that you cook the artichokes with the cut ends facing down (and the stem up in the air), this way the water will fall back out into the bottom of the pot while they cook, and won't get distributed into the artichoke.

To peel fresh tomatoes, make a shallow X-shaped cut at the stem end of each tomato.

Remove the stem end from the lettuce and cut into narrow ribbons crosswise.

3 tablespoons butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots of pepper!)

I used your recipe with a tip from Bittman; cut the tomato on the smooth end and let the stem end be the stable base.

To Make Kale Chips: I harvested five or six stalks of kale, removed the center stem and cut leaves into potato chip - sized pieces (per cousin Edie's instructions) and ended up with 5 cups.

2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste

Remove tough ends of lower stalks, and wash broccoli thoroughly, cut flowerets and stems into thin slices.

Cut a thin sliver of the blossom end (opposite the stem end) off the tomatoes and quarter or halve depending on the size of the tomatoes and the desired size of pickles.

Cut off the stem end.

slice the head of broccoli from the stem end into thick steaks and cut a medium onion into two halves.

Using the same knife, chop the onion (however you like), remove the stems from the broccoli, cut the carrot into slices, and chop the end off of the bok choy and separate the leaves.

3/4 cup brown rice, cooked based on package instructions 2 - 3 garlic cloves, finely chopped Small chunk of ginger, peeled and finely chopped 1 small yellow onion, chopped to your preference 1 head of broccoli, stems removed 2 - 3 carrots, sliced 1 baby bok choy, ends cut off and leaves separated 1/4 cup toasted sesame oil 1/4 cup tamari (or soy sauce)

Cut off the stem and root ends of the beets.

ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt

While holding the leafy end, run a knife along the back of the stem to thin it without cutting right through.

Cut out the hard stem base at the end.

Cut off the stem end on the top of the neck.

ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)

Cut onion in half from stem to end.

ingredients FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to taste)

Then cut off 1 / 4 - inch from the stem end.

Cut the thick stem ends off the bunch of collard greens.

With a paring knife, cut off the end of the stem and trim the stem and base until you reach the light green leaves.

Cut away any tough ends, then finely slice the stems and tear the kale leaves into small bite - size pieces.

To shave fennel you will cut the bulb in quarters and starting from the stem end make thin slices working down to the root end.

To roast and peel pepper pods, first cut a small slit in the pod close to the stem end so that the steam can escape.

Cut flesh in half through stem end; scoop out seeds and membrane from each half and set aside.

it was shredded broccoli stems (tough ends, sides cut off) combined with almond butter to hold together (but Ive sometimes combined white beans, or firm tofu, flax egg) and then I roll it in ground flax seeds and fry in coconut oil then serve with Braggs's liquid aminos.

Starting at cut end, grate tomatoes on the largest holes of a grater over a medium bowl until all that's left is the flattened tomato skin and stem; discard.

Just above the end of the cutting, make a shallow incision in what is now the stem.

To cut up the kabocha squash for this recipe, slice 1/4» off the stem end and base.

The easiest method is to simply cut off the very top of the chile along with the stem, and then scrape the seeds out of the open end.

Cut the end stems off each collard leaf and shave down the stalk, making it the same thickness as the rest of the leaf.