Slice each piece lengthwise in half again.
Not exact matches
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch
slices 3/4 pound red potatoes (about 2 medium), quartered
lengthwise and cut crosswise into 1 / 2 - inch
pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch
pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
piece of galangal, cut into thin
slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass,
sliced lengthwise and cut into 3 - 4
pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and
sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms,
sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.
To create shorter
pieces that are easier to eat you can also
slice the rolled up leaves in half
lengthwise and then chop the two halves into strips.
Asian eggplant, cut into 3 x 1 / 2 - inch
pieces 2 tbsps vegetable oil 1 medium onion, quartered
lengthwise and
sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch
pieces
3 small Gala apples, peeled, cored and
sliced into 1 - inch
pieces 1 vanilla bean, split
lengthwise and seeds scraped 1 tbs natural cane sugar 1 tab unsalted butter
Cut each
piece lengthwise into 1 / 2 - inch thick
slices.
1 red bell pepper, quartered 1 yellow squash,
sliced lengthwise into 1/2» thick
pieces 1 zucchini,
sliced lengthwise into 1/2» thick
pieces 1 japanese eggplant,
sliced lengthwise into 1/2» thick
pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper
Preheat oven to 350 ° F.
Slice the french bread in half,
lengthwise, so you have two equal
pieces.
fresh lime juice 1 loose cup chopped fresh coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu
sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved
lengthwise 1 red bell pepper, cut into 1 - inch
pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.
Slice the
piece of vanilla bean
lengthwise and scrape the seeds into the sugar.
Slice the chicken breasts in half
lengthwise (cut the thickness in half), then cut those
pieces in half, so you should have 4
pieces from each breast.
Cut the leeks into 3 inch long
pieces and then
slice them
lengthwise.
4 medium parsnips, peeled,
sliced lengthwise into 1 to 2 inch long
pieces, any tough woody core removed
If using fava beans,
slice them
lengthwise to make 2 - 3
pieces.
Slice in half
lengthwise and crosswise and continue
slicing each
piece in half until you have 16 slim bars.
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large
piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots,
sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (use the green leaves as well) 500 g fresh baby carrots, divided
lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut into smaller
pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
Set the avocado on a
piece of parchment paper and cut each half
lengthwise into thin
slices.
1 teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved
lengthwise, seeds removed, and cut into 1 - inch
pieces 2 large Belgian endive, halved
lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English cucumber, very thinly
sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed
For salad 2 medium zucchini, cut
lengthwise into 1 / 4 - inch - thick
slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red leaf lettuce, washed and torn into
pieces 1 handful fresh mint leaves, roughly chopped 1 handful fresh cilantro, roughly chopped 2 medium carrots, peeled and grated
* About 2 cups packed torn sourdough (or ciabatta) bread
pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and
sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
Peel the potatoes, cut
lengthwise into quarters or sixths, and then cut each long
slice into bite - sized
pieces.
For the grilled eggplant: Trim eggplant and
slice lengthwise into 5 - 6
pieces (about 1/2» - thick), depending on the size of the eggplant.
Or
slice the plantains down the middle in half and then
lengthwise to create 4
pieces.
Halve each
piece lengthwise, then
slice lengthwise into thin strips (julienne).
The second time I cut the steak into 8 inch
pieces lengthwise then
sliced across the grain.
After the 10 minutes are up,
slice each tofu slab
lengthwise again so you have 4
pieces total.
Now,
slice each half into three
pieces lengthwise.
Stir - Fry Vegetables 1 1/2 cups cabbage, in 1 - inch
pieces 4 green onions, in 1 1/2 - inch
pieces 1/2 large onion, 1/2 - inch
slices 1 small zucchini, halved
lengthwise, cut across in 1/2 - inch
slices 1 small carrot, cut diagonally in 1 / 8 - inch
slices 6 large white or brown mushrooms, 1/4 - inch
slices
Meanwhile, cut eggplants
lengthwise into 1 / 4 - inch thick
slices — about 7 - 8
pieces from each eggplant.
Ingredients a 5 - 6 cm
piece of a leek, cleaned and finely
sliced the juice of 1 lemon whole sea salt, just enough to taste half a ripe but firm pear, cleaned and
sliced lengthwise 2 tablespoons grade C maple syrup 100 g smoked tofu, thinly
sliced a large handful of fresh baby spinach, cleaned extra -LSB-...]
8 ounces dried rice noodles 1/4 cup fresh lime juice 2 tablespoons reduced - sodium soy sauce or tamari 2 tablespoons brown sugar 1 to 2 teaspoons hot chili sauce 1 tablespoon water 2 teaspoons peanut oil 3 cloves garlic, minced 1 to 2 teaspoons minced, peeled fresh ginger (bottled fresh is OK) 1 medium carrot, peeled and cut into narrow strips 8 to 10 green onions, halved
lengthwise and then cut into 2 - inch
pieces 1 cup mung bean sprouts 2 tablespoons chopped dry - roasted peanuts 1/4 cup chopped fresh cilantro (optional) 1 lime,
sliced (optional)
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm
slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved
lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal
pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
Slice steak
lengthwise into thirds, then crosswise into 1 / 4 - inch thick
pieces.
Cut the yellow squash and zucchini into 4
pieces lengthwise, and then
slice into 1/2 inch thick
pieces.
Core and
slice the bell pepper; peel and
slice the carrot; trim the ends from the cucumber, halve it
lengthwise, and cut each
piece into thin strips.
Slice the Serrano pepper in half
lengthwise, discard the seeds and stem and mince into small
pieces.
Slice the potatoes in half
lengthwise and then cut into 3 / 4 - inch
pieces.
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half
lengthwise, then
sliced crosswise into 1 / 4 - inch - thick
pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes,
sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
Slice skin lengthwise into 1» - wide strips, trimming any fat, then slice strips crosswise into about 1/4» - wide pi
Slice skin
lengthwise into 1» - wide strips, trimming any fat, then
slice strips crosswise into about 1/4» - wide pi
slice strips crosswise into about 1/4» - wide
pieces.
Slice each
piece in half
lengthwise, then cut each strip on a diagonal into about 4»
pieces.
Cut those halves in half,
lengthwise, then
slice it into
pieces about a half - inch thick.
Separate each bacon
slice lengthwise into two
pieces.
I'll
slice them in half,
lengthwise, and spread some coconut oil on each
piece.
3 large ripe plantains (about 2 1/2 pounds total), peeled, halved
lengthwise,
sliced crosswise on a diagonal into 3 - inch
pieces
1/3 pound shrimp, peeled, deveined and cut into 1/2 inch
pieces 1/3 pound sea scallops, thinly
sliced crosswise 1/3 pound tilapia or snapper fillet, cut into 1/2 inch
pieces 1/4 of a small red onion,
sliced as thinly as possible into half moons 1 jalapeño, halved
lengthwise, seeded and very thinly
sliced Juice of 3 to 5 limes Juice of 1 lemon Freshly ground black pepper to taste 1/2 cup sweet potato, cut into 1/2 inch
pieces and boiled until just tender 1/3 cup corn nuts Fresh cilantro, for garnish
Slice pork belly lengthwise into 1/2» - thick strips, then slice strips crosswise into ⅛» - thick pieces (or as thin as you can man
Slice pork belly
lengthwise into 1/2» - thick strips, then
slice strips crosswise into ⅛» - thick pieces (or as thin as you can man
slice strips crosswise into ⅛» - thick
pieces (or as thin as you can manage).
1/4 cup vegetable oil 2 curry leaves, crushed (optional) 1 - inch
piece galangal, peeled and grated, or substitute ginger 2 cloves garlic, chopped 2 medium onions,
sliced 1 cup coconut milk, recipe here 1/4 cup Indonesian Curry Paste, recipe above 1/2 teaspoon salt 1 teaspoon sugar 3 tomatoes, coarsely chopped 2 teaspoons tamarind paste dissolved in 1 cup water 3 small, fresh, hot green chiles, such as serrano, seeds and stems removed, cut
lengthwise in half 1 large fish head (about 1 pound) 6 small okras, parboiled and
sliced
Ingredients 4 lbs brisket 6 garlic cloves, cut
lengthwise into 4
pieces 3 cups beef stock 2 yellow onions,
sliced 1 cup ketchup 1/2 cup brown sugar 3 tsp salt 1 tsp Chinese 5 spice powder 1 tsp cumin 1 tsp ground ginger 1/2 tsp cayenne 1 cinnamon stick 2 bay leaves