Sentences with phrase «sliced the pieces into»

Sliced the pieces into 1/4 to 1/2 inch rounds and spread them out in a round cake pan, one or 2 slices thick.

Prepare your slices of brioche by slicing each piece into half down the middle, but not cutting it all the way through.

With a large sturdy knife, press down slowly and evenly, carefully slicing the piece into 12 equal - sized granola bars.

Remove the tuna from the pan and slice each piece into quarters.

Not exact matches

That's because the business model involves gathering information that's relatively inexpensive or even free to the collector, analyzing it and slicing it into easy - to - consume pieces for people who will pay for it again and again.

So Mr. Roth has these clients buying certificates of deposit from many different banks, slicing the sums into small enough pieces for Uncle Sam to insure their money while often raising their yield above 2 %.

The RELEVANT Magazine Graduate Guide Slices includes a piece about part - time jobs grad and seminary students should look into.

You can also use fresh fruit and berries here, if sliced or chopped into small pieces.

Chop coriander leaves and sun - dried tomatoes into small pieces, then chop the cucumber into quarters length - ways before slicing out the seedy middle of each quarter and then chopping the harder part into thin slices.

Slice the broccoli into small, bite - sized pieces and steam them for about 7 minutes, until cooked but a little crunchy.

Finally drain your beans and slice your mushrooms into thin pieces, place these in the frying pan that you used to fry the herbs — this means that the mushrooms and beans will soak up the leftover deliciousness from the pan!

Slice the babycorn into small pieces on the diagonal.

Slice the mushrooms into thin pieces and put these in the steamer too with the spinach and let them wilt

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

I have enjoyed it broken into small pieces and topped with sliced strawberries and plain coyo!

While these cook slice the mushrooms into pieces and gently stir fry them with olive oil, salt, two teaspoons of apple cider vinegar and the chopped jalapeño pepper (remember to discard the seeds before chopping).

Just before serving, unwrap the tortilla rolls and slice into 6 to 8 pieces.

The Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut into 2 - inch pieces 2 large carrots, cut into matchsticks size pieces 1 small head cauliflower, separated into small florets 3 large potatoes, boiled and sliced into rounds about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large cucumber, skin scored and sliced very thinly

Slice the pear into pieces, discarding the core.

4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows Chopped parsley (for garnish)

About 5 - 8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle more olive oil and a spinkling of rosemary and salt — before you cook them you'll need to peel them and sliced them into pieces though.

Simple remove the bananas fom their skin, slice them into pieces and place the pieces in the freezer for around 6 hours or over night.

Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive oil for drizzling

soup base: 2 lbs honeycomb tripe, sliced into 1 ″ pieces 2 pig's feet, cow hooves, or beef knuckles 12 cups water 2 bay leaves

Grill sausages until internal temperature reaches 165 ° F, remove from grill / skillet and slice into 1/2» pieces.

Slicing it into about 1/4 inch thick pieces helps it to become crispy on the edges while retaining a nice, chewy interior.

Slice on the diagonal into the desired number of pieces.

Slice into 1 inch pieces and place on serving tray.

1 (12 oz) package al fresco Buffalo Style & Blue Cheese Chicken Sausage, fully cooked, sliced into 1/2» pieces

Allow bars to full cool before slicing into 9 equal pieces.

1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling

6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated sugar 1 1/4 cup blanched sliced almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3 cup plain almond milk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted

Fill in any gaps by cutting other slices into smaller pieces and squishing them into the empty spaces.

Once marinade is ready, I either slice chicken into bite - size pieces or pound chicken tenders into flat strips to make (little fancy) skewers.

Cut ribs into 6 cm pieces and place in a large saucepan, cover with the water and sliced ginger.

Break the slices up into pieces and add the pieces to the omelet recipe as it cooks.

Slice chicken breasts into bite - sized pieces.

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

I usually make it at night and then slice it into eight pieces and stick it in the fridge.

Bring a medium sized sauce pan of lightly salted water to the boil, then chop the broccoli into small florets, slice the stem into small pieces and add to the pan, along with the bulgur wheat.

Slice each tenderloin into bite - sized pieces.

1/2 lemon 1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves

I believe it was just a standard 9 × 5 loaf pan, but any size will work, or if you don't have one simply put the mixture between two pieces of plastic wrap or parchment paper and press with your hands to the size and shape you want and then slice with a knife into little «brownies»

3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles

FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)

Slice the green onions, and chop the apple, pepper, and celery into small pieces.

Cut top of broccoli into small florets; slice stalks into 1 / 2 - inch - thick pieces.

Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.

I'm another «eat the stems» gal for chard; I slice them up into about 1/4» pieces and saute them for a few minutes to soften the fibers before I add the greens.

Out of the oven you can slice the socca into bite - sized snacking pieces or into more substantial wedges for lunch or dinner.