Sentences with phrase «trim ends off»

Trim the ends off and chop one medium beet.

Trim the ends off the Brussels sprouts and cut them in half.

4 large carrots 1/2 finely diced onions 1/2 cup white wine 1/4 cup finely chopped kale (about one leaf) 2 teaspoons olive oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off of the carrots then scrub the...

Trim the ends off each egg and line them up to form a ring of egg, then cover with the remaining sausagemeat, forming a smooth dome and making sure the eggs are completely covered.

Trim the ends off zucchini.

Trim the ends off the beans and remove the strings.

Trim the ends off the Brussels sprouts and cut in half.

Trim the ends off the onion and cut in half lengthwise; peel.

Trim the ends off the delicata squash and halve.

Trim the ends off the zucchini squash and beet.

4 large carrots 1/2 finely diced onions 1/2 cup white wine 1/4 cup finely chopped kale (about one leaf) 2 teaspoons olive oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off of the carrots then scrub the carrots (peel if not organic).

Trim both ends off zucchini; cut in half lengthwise.

Meanwhile, trim the ends off summer squash.

Trim the ends off the eggplant, zucchini and yellow squash.

As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

Trim the ends off each egg and line them up to form a ring of egg, then cover with the remaining sausagemeat, forming a smooth dome and making sure the eggs are completely covered.

Trim the ends off of the vanilla bean and finely mince the whole bean.

Not exact matches

The garlic, I trim off the pointy end of a smallish clove and put the cut end pointing into my ear (make sure the clove is too big to get stuck in the ear canal) and then place a piece of soft medical tape over it to hold it in place.

Just trim off the end and squeeze the chorizo out.

Trim the broccoli rabe of any yellow leaves; cut off the tough ends from the stalks.

Trim the asparagus spears by snapping off the stem ends where they naturally bend.

Trim both ends; gently scrape off the outer skin and smaller hairy roots.

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.

I trim the top and stem ends off a pound of these beauties, then slice them in half.

When it's time to start cooking, simply trim off the hard ends, then peel it with a vegetable peeler or spoon.

Could've trimmed some of the fat off pre-simmer as there were a few pieces with unappetizing chunks of fat left at the end, but overall, it was freaking fantastic!

Trim any tough ends off the stems and thinly slice those guys.

First, trim off the woody ends of each spear by snapping or chopping.

Trim off leaf ends and roots on the rhubarbs using a sharp knife.

Before serving, trim cake by diagonally cutting thin slice off each end.

* 1 head of California endive (I used red), ends trimmed off and chopped * 1 big handful of Tuscan kale, chopped * 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1 - 2 tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe avocado, diced * 3 - 4 ounces of naturally smoked wild smoked, chopped * 1 - 2 tablespoons of finely chopped red onion * 2 tablespoons avocado oil or olive oil, plus more to taste * freshly ground black pepper

* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2 cups halved «cherry» tomatoes, or chopped standard tomatoes (use heirloom tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)

Trim 1/4» off each end, then cut into 6 equal pieces.

* 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

If needed, use kitchen shears to trim off excess dough from the ends (and if you're me, eat the raw dough).

Wash the asparagus spears and trim off the woody ends.

Rinse the bok choy and trim off the ends.

Meanwhile, trim ends from pineapple, then stand it upright and cut off peel.

When hardened, use scissors to gently trim the fine threads of caramel off the ends of the spikes; return the trimmings to the pan, along with any caramel that has collected on the sheet of greaseproof paper.

Meanwhile, chop up the onion, asparagus (I trimmed off the ends and then cut into pieces), and tomatoes.

Stems the leaves off of the rhubarb, being sure to trim at least 1/4 inch off the ends of rhubarb.

but by the time you cut off the ends, trim them down, and cook them, they do tend to shrink up a bit unfortunately.

Using a serrated knife, trim off the ends, then cut eight 1 / 2 - inch - thick slices from the cake.

All you really need to do to prepare asparagus this way is trim off the tough ends (unless your asparagus is «pre-trimmed;» much is sold this way, especially in large grocery stores), then spread it out on a large, rimmed baking sheet.

* My large bunch of asparagus weighed just over a pound, but by the time I trimmed off the tough ends, it was about 3/4 pound.

Trim the end of the wax beans off with the stem.

I trimmed off the ends, and then sliced my delicata squash in half, removed the seeds, and placed in on a cookie sheet.

1 bunch of asparagus, ends trimmed off about 1 1/2 inches (I leave the rubber bands on my asparagus and just chop the bottom the whole bunch off in one clean chop to save time.)

Using a small knife trim off the ends and any brown bits.

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