Sentences with phrase «remove rind»

Simply remove the rind, chop into bite - sized pieces, and serve.

Remove the rind, eyes and core of the pineapple before use.

Step 1: Cut melon in half and scoop out seeds Step 2: Remove the rind from 1 half of the melon and then dice Step 3: I suggest mashing or serving soft ripe dices as finger foods.

For salad: Remove rind from watermelon and put fruit in a colander set over a large bowl 5 minutes (to collect the juice).

Remove rind of cantaloupe in a very thin layer with a knife; remove seeds.

Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester).

Remove rind and discard.

Great salad but you might want to remove the rind.

Remove the rind and using an immersion blender or regular blender, puree the tomato sauce until smooth (if you're using a regular blender you may need to do this in batches).

Scrub the orange skins, then remove the rind using a vegetable peeler.

If the shape of your melon balls is not your number one priority, you can just cut the melon in cubes, after removing the rind.

Remove the rinds, and strain the broth into a glass measuring cup, Refrigerate to cool.

I am religious about removing the rind off the brie.

INGREDIENTS: 4 tablespoons olive oil 1 cup bacon (removed rind and chopped) 1 small onion (finely diced) 1 stick celery (finely diced) 2 cloves garlic (finely diced) 1/2 teaspoon dried chilli flakes 1 cup white wine 1x400g can chopped tomatoes salt & pepper 1/2 cup fresh basil (roughly torn)

Removing the rind first allows you to butcher the fruit how you please.

You should wash all fruits and remove rinds, indigestible skins, seeds, and pits before feeding to dogs.

You should wash all fruits and remove rinds, indigestible skins, seeds, and pits before feeding it to your dog.

However, be sure to wash all fruits and remove rinds, inedible skins, seeds, and pits before feeding to pets.

Not exact matches

Tipsy Watermelon Salad 1 medium watermelon — well chilled, rind removed, and cut into thick, uniform shapes sangria 1 fennel bulb — shaved baby arugula leaves

Note that many recipes will call for you to remove and discard the pulp, using only the rinds.

Remove the bay leaf and rind from the soup and discard.

Remove and discard flesh of preserved lemon and keep the rind.

* 1 small garlic clove * 2 medium cucumbers (1 pound total), divided * 1 1/2 cups plain Greek - style yogurt * 2/3 cup chopped mint, divided * 1 (3 - pounds) piece watermelon, rind removed and fruit cut into 1 - inch chunks (6 cups) * 2 tablespoons fresh lime juice * Flaky sea salt such as Maldon

Remove the rosemary sprig and parmesan rind.

Remove and discard the Parmesan rind.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish

Slice watermelon into very thin strips, around ⅛ - inch in thickness, remove and discard green rind.

Sourdough or french bread 1 box of avocado numbers 1 Tbsp bottled Italian herb dressing 1 - 3 tbsp minced fresh basil 5 - 6 oz cold brie, rind removed, cheese thinly sliced 1/4 cup finely...

The ones I purchased from my purveyor had the rind (skin) removed and weighed about 11 pounds.

Rinse the rind under running water to remove the excess salt, chop or slice, and add to your recipes.

Use the fork or a knife to remove the pulp from the rind.

Before removing the outer rind (zest) make sure you wash the lemon thoroughly (soap and water is best).

Remove just the thin yellow layer of rind, not the white pith below.

Meanwhile, remove brie rind and cut into 20 slices that will fit on the crostini.

Also, as no one likes the rind on the brie I removed that though there is no specific direction to do so.

Using a sharp knife, remove the entire rind from the 6 oranges and cut them lengthwise in half.

3 medium to large rutabagas, peeled and sliced lengthwise — * Other root vegetables or winter squash will substitute well 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 handful fresh cilantro sprigs 1 lime, rind removed and very thinly sliced — optional, as garnish

1/2 cup polenta 1/2 cup milk 4 bacon rashers, rind removed, chopped fine 4 green onions, chopped fine 1 1/2 cups self - raising flour 1 tablespoon caster sugar 250g can corn kernels, drained 170g crab meat, drained 100g butter, melted 2 eggs, beaten lightly 1/4 cup coarsely grated cheddar cheese a pinch of salt 1 tsp dill 1 tsp olive oil

Pin It serves 4 - 6 as an entree, 6 - 8 as a first course Ingredients: 4 ripe tomatoes, cut into 1/2 inch cubes 1 pound Brie cheese, rind removed, torn into irregular pieces 1 cup cleaned fresh basil leaves, cut into strips... Continue Reading →

I removed the bay leaves and orange rinds before boiling.

Quick lamb tagine with tabbouleh 2 tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2 tbsp ras el hanout (a Middle Eastern spice mixture — we like Bart) 300 ml chicken stock400g tin chopped tomatoes1 preserved lemon, flesh removed, rind finely sliced400g tin chickpeas, drained and rinsed80g pitted prunes, roughly choppedHandful of fresh coriander, chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful of fresh flatleaf parsley, choppedGood glug of extra-virgin olive oilJuice of 1 lemon Heat most of the oil in a shallow casserole and gently fry the onions for 10 minutes.

2 tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2 tbsp ras el hanout (a Middle Eastern spice mixture — we like Bart) 300 ml chicken stock400g tin chopped tomatoes1 preserved lemon, flesh removed, rind finely sliced400g tin chickpeas, drained and rinsed80g pitted prunes, roughly choppedHandful of fresh coriander, chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful of fresh flatleaf parsley, choppedGood glug of extra-virgin olive oilJuice of 1 lemon Heat most of the oil in a shallow casserole and gently fry the onions for 10 minutes.

Remove the casserole from the oven and sprinkle the top with the nutritional yeast and pork rind breading.

It also doesn't tell you to remove the cheese rinds and rosemary stem.

Remove the Parmesan rind, bay leaf, and rosemary sprig and discard them.

1 medium sized watermelon (or 1/2 of a large watermelon) rind removed and cut into cubes 3/4 cup feta cheese, crumbled large handful of fresh mint, rinsed and chopped 1 lime, juice of 1/2 lemon, juice of salt and pepper to taste

Ingredients: 1/2 pound uncooked whole - wheat penne 1/2 pound broccoli rabe, trimmed and cut into 3 - inch pieces 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons sliced fresh garlic 1/2 teaspoon crushed red pepper 2 cups skinless, boneless, shredded rotisserie chicken 1/2 preserved lemon, rinsed, pulp removed, and rind thinly sliced or 1 teaspoon grated fresh lemon zest 1/8 teaspoon salt 1/3 cup grated fresh Parmesan cheese Parmesan cheese (for shaving)

This Cooking Light video shows you how to remove the outer rind of a lemon, which is filled with tasty, aromatic oils, while avoiding the bitter, white pith underneath.

1 large ripe cantaloupe (about 4 pounds), seeds and rind removed, cut into chunks, plus thin wedges for garnish