Sentences with phrase «slice the potato lengthwise»

Lay the mandoline over the bowl and slice the potatoes lengthwise into very thing slices.

On a cutting board, slice the potato lengthwise and then slice into 1/4 inch thick slices and put them into a large bowl.

Not exact matches

When potatoes are cool enough to handle, slice each in half lengthwise and slice each half again lengthwise.

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

Slice the eggplant, zucchini and potato, lengthwise, into approximately 1/4 inch thick slices.

Cut your sweet potato into fries by cutting the ends off first then slicing lengthwise into thin slices then chopping each slice into fries.

2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray

Slice the sweet potatoes very thin lengthwise, about 1 / 8th of an inch.

Slice 4 sweet potatoes in half lengthwise, rub with 3 tablespoons olive oil, and place cut side down on a second rimmed baking sheet.

Let potatoes cool enough to handle and then slice in half lengthwise.

Ingredients: 1 medium sweet potato per person, sliced lengthwise into quarters and then halved or quartered again depending on size / 1/2 t cornstarch, 1/2 t salt, 1/8 t chipotle powder, cumin, or curry per potato, pepper to taste / 2 T olive oil per potato

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

Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl.

Pell the potatoes and cut a thin lengthwise slice off, so that it will rest flat on the mandoline.

2 pounds zucchini — ends trimmed, quartered lengthwise then thinly sliced 1 pound Yukon Gold or Red Bliss potatoes — unpeeled, diced small 2 medium leeks (2 cups)-- trimmed, thinly sliced white and light green portions, then rinsed well 1 cup celery — trimmed, diced small 2 tablespoons garlic, roughly chopped To season — Kosher or sea salt & ground black pepper

Peel the potatoes, cut lengthwise into quarters or sixths, and then cut each long slice into bite - sized pieces.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Slice in half lengthwise and scoop the filling of each potato half into a small bowl, making sure to keep the shell (sweet potato skin) intact.

Carefully slice each potato in half lengthwise, and scoop the potato flesh into a bowl, leaving the skins intact.

Slice the sweet potatoes in half lengthwise, then slice each half lengthwise aSlice the sweet potatoes in half lengthwise, then slice each half lengthwise aslice each half lengthwise again.

Carefully slice each cooled potato in half lengthwise.

1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil in large saute pan set on high heat until sizzling, about 2 minutes.

Slice the bacon in half crosswise and then lengthwise to yield 16 - 24 strips, use enough bacon to have one strip per sweet potato chunk.

Once cool to touch, slice potatoes in half lengthwise.

Cut potatoes in half lengthwise; cut halves crosswise into 1 / 4 - inch - thick slices.

Slice the potatoes in half lengthwise and then cut into 3 / 4 - inch pieces.

Peel the small sweet potato and slice it into quarters lengthwise.

Slice sweet potato lengthwise 1/4» thick *.

Slice the sweet potato and zucchini lengthwise into thin strips using a mandoline or vegetable peeler.

3 Slice cooked sweet potatoes in half lengthwise, and fluff flesh with fork.

Wash the sweet potato thoroughly and cut it into about one inch slices lengthwise.

Thinly slice sweet potatoes and carrots into 3x 1/4» planks (use a mandoline if you have one), then slice lengthwise into matchsticks.

Place the potato on a flat side and cut 1 / 4 - inch thick slices lengthwise.

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

Turn potato so you can now cut across the lengthwise slices 1/2 inch or 3/4 inch wide.

Wash thoroughly and cut a slice lengthwise off the potato.

Slice potatoes in half lengthwise.

Ingredients 1pound fingerling potatoes, halved lengthwise 4 hot red chiles 1/3 cup olive oil 4 garlic cloves, peeled and thinly sliced 1 small bunch fresh flat - leaf parsley, leaves picked, stalks finely chopped, divided 2 anchovy fillets 1 (14.5 - ounce) can diced tomatoes Sea salt Freshly ground black pepper 3 shots vodka 1 pound uncooked spaghetti Zest and juice of 1 lemon Extra-virgin olive oil for drizzling, optional

Thinly slice sweet potatoes lengthwise into 1/4 inch slices or smaller.

Slice yam, lengthwise, as thinly as possible using a mandoline or sharp knife (a potato peeler does not slice thin enoSlice yam, lengthwise, as thinly as possible using a mandoline or sharp knife (a potato peeler does not slice thin enoslice thin enough).

Slice the potatoes in half lengthwise and scoop out the flesh, trying not to cut or damage the skins.

Slice each potato in half lengthwise.

You can then stand the potato up on the flat end and cut lengthwise into slices, about 1/4 inch thick, before slicing them into matchstick pieces, depending on the size of your potatoes.

To serve, slice each sweet potato lengthwise and push on the ends to open up the middle.

Cut sweet potatoes lengthwise into 1 / 4 - inch - thick slices.

Slice each sweet potato in half lengthwise and use a spoon to scoop out the flesh, leaving about a half - inch border around the skin intact.

Slice sweet potatoes in half and then run the knife lengthwise and crosswise to dice the potato in the skin.

For a complete meal, bake purple potatoes, slice lengthwise, and fill with a combo of veggies and herbs sautéed with a lean protein, like lentils or ground turkey.