Sentences with phrase «vegetable peelers work»

Vegetable peelers work okay, but butternut skin is very thick and requires two or three passes of the peeler to remove it all.

The tip of a vegetable peeler works well for this chore.

If you don't even want to get a Julienne peeler, a regular vegetable peeler works great too, it just takes a little more time.

I keep intending to get a spiralizer, but so far a vegetable peeler works well to make noodles.

Not exact matches

Fruit & Veggie Packed Mini Muffins makes 4 1/2 dozen mini muffins 2 eggs 1 C sugar 1/2 C vegetable oil 1 C applesauce (unsweetened / no sugar added kind) 1 C steamed and pureed winter squash (butternut or acorn work well) 3 C flour 1 Tbsp pumpkin pie spice 1 tsp baking soda 1/2 tsp salt 1 1/2 Tbsp ground flax seeds 1 C shredded carrots 1 large Granny Smith apple, peeled and shredded 2/3 C raisins

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

I used a julienne vegetable peeler and it worked out fine.

The peeler makes thicker noodles and works better for softer vegetables such as cucumber and zucchini.

Quick work with a vegetable peeler transforms colorful vegetables into low - carb «noodles» for this fresh and spicy Asian - inspired dish.

For the ribbons, all I use is an everyday vegetable peeler and work my way across the length of a cucumber in smooth, even strokes.

1 C wild rice 2 C water 2 - 3 C leftover turkey 5 C chicken stock (turkey or vegetable work too) 3 medium carrots, peeled and sliced 3 large celery stalks, chopped 1 C mushrooms (any kind), chopped 2 tsp minced garlic 1/2 tsp oregano 1/2 tsp salt 1/2 tsp pepper 4 TBSP unsalted butter 2 TBSP flour 2 C milk

I own this one, pictured above, which is a tabletop unit, but before I bought it, I used my handheld Titan Vegetable Peeler and Slicer, which worked just fine for zucchini.

Ingredients: Whole butternut squash, peeled and cut up into smaller cubes 1 Gala apple, peeled and cut up (if you don't have gala, any kind of cooking apple should work) Ginger powder or pureed ginger (I like the ginger that comes in the tube from the supermarket) 4 cups chicken broth or vegetable broth Olive oil to taste

1 tbsp olive oil 3 large carrots, peeled & thinly sliced 3 stalks of celery, thinly sliced 1 cup of red lentils 1 cup of chopped rhubarb (fresh if you can get it, but frozen works well) 2 vegetable bouillon cubes + 4 cups of water 1 tomato, chopped 1 handful of chopped parsley

One of those Y - shaped vegetable peelers will work just fine.

Working with 1 artichoke at a time, use a paring knife or vegetable peeler to remove tough outer green layer from base and stem to reveal pale - green underneath; rub all over with lemon.

Quick work with a vegetable peeler transforms colorful vegetables into low - carb «noodles» for this fresh and spicy Asian - inspired dish.

Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use

Seeking a job as a kitchen assistant in a restaurant where I can use my knowledge of hygiene standards and apply them in following the instructions of the chefs in the kitchen and help them by peeling and chopping vegetables and keeping the general work area clean