Sentences with phrase «trim stem end»

Remove leaves and trim the stem end of the cauliflower, leaving the core intact.

Remove leaves and trim stem end of cauliflower, leaving core intact.

To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.

Trim the stem end of the cauliflower and remove the leaves.

Trim the stem ends and remove any raggy outer leaves.

Trim stem ends if needed and place mushrooms in a large heavy skillet (no shortening is needed).

Not exact matches

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

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.

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

ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to serve)

Swish mushrooms in a bowl of water to clean, then trim any tough stem ends.

3 tablespoons butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots of pepper!)

Trim the end of the choke and peel the stem, then half it length-wise.

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

ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)

ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)

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

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

Preheat the oven to 400F and trim the woody stems off the end of each asparagus spear.

Wash and trim the ends from the brussel sprouts, then slice them carefully into 5 - 6 slices running from stem to tip.

Holiday prep tip: trim only the stem ends of green beans for pretty presentation.

Tip: Always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.

Toppings And Assembly 1 tablespoon vegetable oil, plus more for grill 1 large red onion, quartered through root end 1 tablespoon white balsamic vinegar Kosher salt 1 bunch scarlet turnips or red radishes, trimmed, halved, quartered if large 4 large eggs 1/2 bunch broccoli rabe, stems trimmed 2 tablespoons toasted sesame oil

Wash the tangelos and trim and discard their stem end to remove the thick nubbin of pith.

Trim the tough, woodsy ends of each broccoli stem.

Trim the tough end, remove any dark spots, and leave the stems on the mushrooms.

1 pound assorted wild mushrooms (oysters, shiitakes, chanterelles, horn of plenty, porcini), cleaned and trimmed, stem ends reserved

3 medium zucchini, sliced 1 handful (1/3 pound) green beans, ends trimmed 1 - 2 stalks celery, chopped 1 bunch parsley, tough stems removed 2 cups water 1 - 2 teaspoons olive oil or 1/2 teaspoon grass - fed butter Himalayan or preferred salt Freshly ground black pepper (optional) Spices: granulated garlic powder, onion powder, cumin, and / or cayenne (optional)

2 red bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs celery, with leaves, ends trimmed and sliced on the diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and minced (use disposable gloves) grated zest of 1 large lemon small handful flat leaf parsley, leaves only, chopped small handful fresh mint leaves, chopped

Slice the end of the stem off and gently trim some of the stem from the collard green, making sure not to trim too much!

The wispy little tail can be left on; only the stem end needs trimming and it should break off with a snap.