Sentences with phrase «as skin peeling»

Another issue could be the low content of fat in the diet, which may lead to certain skin conditions such as skin peeling, or fungal infections.

Toss in whatever else you have (carrots, purple potatoes, cauliflower, cabbage, peppers, green beans), sauté a little longer, then pour in a quart or two of chicken broth (preferably homemade) and fresh or frozen tomatoes (I prefer frozen whole tomatoes as the skins peel right off with a little rub under warm water) and maybe a jar of tomato paste to intensify tomato flavor.

At first, the actress undergoes a simple hairstyle or makeup change, but soon, her whole face is cast in plaster, as its skin peels off and transforms into a stone statue.

Not exact matches

Some of the stories make Charles Dickens look positively cheerful: there is Henry Willis, who at six months was discovered «in a hole in a bed, where he had been for four days, his skin peeling from his body because no one had turned him over»; Tom Stevens, whose fundamentalist caregiver rubbed feces in his face and gave him «nightly baths of garlic and vinegar, followed by an enema»; William Hance, who at ten watched as his seven - year - old sister was raped in the bed they shared.

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces

Rather than peel the carrots and parsnips, use a vegetable brush to scrub them, so as not to lose their intensely flavored skin.

As the peppers steam the skin will loosen and can be peeled off easily by hand.

How to prepare cooked beets: If you want to boil, roast, or steam your beets, leave the skin on and remove later, as it'll be much easier to peel once cooked.

If you're using a cucumber that has a very waxy or bitter skin, you can certainly peel them first, but if you can find the English ones I recommend those, as they have less water content and won't water down the dressing as much.

Using your fingers, peel off as much of the skins of the hazelnuts as you can (you don't have to get them all perfect).

This works with many kinds of berries and stone fruit too, as long as you peel them if their small (like plums, cherries were a bust due to the skins and I'm NOT peeling the little beggars).

I was able to just peel off the skins and dump the gooey bananas into a bowl, but you could also try cutting off one end and squeezing the banana out, as the original tip suggests.

You can use your thumb and index finger to grip the edge of the skin on each quarter and peel it off, just as you would do with a banana skin.

You can easily peel the skin off as well, but you don't have to.

Older carrots may need to be be peeled (but try not to take too much off, as most of the nutrients are stored just beneath the skin) as well as topped and tailed.

6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste

1/2 cup tamarind pulp 3/4 cup water 4 green chiles such as jalapeños, seeds and stems removed, sliced into rings 1 cup chopped shallots 5 cloves garlic, minced 2 tablespoons finely chopped fresh ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped

Besides recycling paper, plastic and other trash, the Atlantis Casino also gives its organic waste such as peels and skins to a company that turns it into compost and sells it as fertilizer to local farmers.

There is no need to peel the pears, as the skins add extra flavor, texture and fiber.

As soon as the skins begin to wrinkle (1 - 2 minutes), pour off the water and peel the onionAs soon as the skins begin to wrinkle (1 - 2 minutes), pour off the water and peel the onionas the skins begin to wrinkle (1 - 2 minutes), pour off the water and peel the onions.

Peel the chestnuts (including the inner skins) while still hot, as they become difficult to peel once cooled.

As soon as the chile is cool enough to handle (5 - 10 minutes), peel the skin and remove the seeds and steAs soon as the chile is cool enough to handle (5 - 10 minutes), peel the skin and remove the seeds and steas the chile is cool enough to handle (5 - 10 minutes), peel the skin and remove the seeds and stem.

Since mine weren't organic, I peeled off the skins as well.

It softens the skin and makes peeling easy (as is a spoon when ginger is dry).

Cut the avocado into quarters, peel off the skin, cut the flesh into 1 - inch chunks, and add those to the bowl as well.

The skins can now be easily peeled off the beets as well.

As they ripen their skin turns yellow which can be easily peeled off to reveal a cream colored soft flesh.

then go ahead, peel and chop the ginger into tiny pieces, wash the beetroot and parsnip, chop them as they are with their skin on as that's where most nutrients are.

When the peppers are cool to the touch, peel the skin off the peppers carefully so as not to tear the pepper.

As for the almonds: You can find whole almonds with the skins on or peeled (also known as «blanched»As for the almonds: You can find whole almonds with the skins on or peeled (also known as «blanched»as «blanched»).

Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *

Not sure what you mean by «fleshy inside» but you should scoop out the seeds (as well as peeling the outside) before you grate it as neither the skin or seeds are used in the recipe.

I have substituted red or white potatoes and I do peel those, as the skin is a little tougher.

Using a Y - peeler or sharp paring knife peel the tough skin off the jicama, being careful to keep its round shape as much as possible.

Scoop out the seeds and use a Y peeler to peel off as much skin as you can.

Filling: 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on 1 small yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 tablespoons whole - grain mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)

Roasting and Peeling Chiles Certain large fresh chiles, such as New Mexico green chiles and poblano chiles, have a tough outer skin that must be removed before using.

Chefs Jeff McInnis and Janine Booth of NYC's Root & Bone use skins and tops from beet peelings as a natural dye for the restaurant's deviled eggs.

But if all you want is a simple roast, you can happily skip the peeling altogether — the skin will soften as the squash cooks, and will provide some textural contrast to the creamy flesh.

Sun - Dried Tomato Bisque To make tomato concassé, place fresh tomatoes in boiling water for a few seconds to loosen the skins, then peel them, remove as many seeds as possible, and squeeze out the juice.

The bad news: Peeling is unavoidable if you're after a velvety soup or purée, as skins will end up making the final dish chunky.

They, like all of our products, start as Premium Organic, and then, using an all natural process, we have the skin removed, leaving you the unique sweet taste and «chewability» of Supreme Peeled Tiger Nuts.

As for peeling, I prefer to leave my organic root vegetables unpeeled, and simply give them a good scrub, since their skins are a wonderful source of nutrients and flavor.

However, I'd recommend peeling the persimmons as the skin stays quite tough when cooked.

6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk, recipe here 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee, recipe here 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste

To make tomato concassé, place fresh tomatoes in boiling water for a few seconds to loosen the skins, then peel them, remove as many seeds as possible, and squeeze out the juice.

My only experience going without it was on long ago Yom Kippurs, when I sat in services waiting for my skin to peel off as my temples throbbed.

You can cook the spears as they are, or peel the skin (with a potato peeler) to make stalks more tender.

Never peel: Thin - skinned spring and summer vegetables, such as zucchini, summer squashes, and eggplant, and for the most part, tomatoes, peppers, and cucumber.

Next, with the help of a vegetable peeler, remove the tough outer skin as well as the thin whitish layer beneath it, in order to completely expose the bright orange flesh of the gourd.