Cut the stem in half and
carefully cut into slices.
Not exact matches
It made it very difficult to
cut into slices - I only ended up getting about 16, and I had to very
carefully pick them up with a long spatula and then reshape them in the pan.
Remove baking sheets from oven and, working one at a time,
carefully transfer each cookie log to
cutting board and
cut on a slight bias
into 3/4 - inch
slices.
Using a serrated knife,
carefully cut into half - inch
slices on the diagonal.
Carefully cut each
slice into a shamrock shape using a 4 - inch cookie cutter.
Using a serrated knife,
carefully cut each log crosswise thinly
into 1/4»
slices.
While the apples are cooking,
carefully cut the remaining 1 1/2 apples
into thin
slices.
Her recipe, as it was given to me: 1 tsp salt, per whole egg flour, to make dough (vague, I know) Mix ingredients together Flour counter Roll out dough until thin, adding more flour as needed to prevent sticking Let topside dry, then
carefully turn over to dry other side Roll up dough
into log, then
slice to desired thickness You may place
cut noodles in baggies in freezer for future use
Brush several
slices of bread with this sauce, liberally;
cut the
slices into 3 long fingers each; then place on a cookie sheet and grill
carefully till crisp.
Carefully stack the potato
slices and
cut into 1/4 inch strips.
Carefully cut the pizza
into slices.
Using your sharpest of sharp serrated knives,
carefully cut the biscotti
into 1 inch
slices and flip onto their sides.
Cut a thin
slice from the top of each potato and
carefully scoop out potato pulp
into a bowl, leaving shells intact like this.
Carefully remove stems from PORTOBELLO MUSHROOM CAPS; wipe mushrooms clean with a paper towel;
cut into 1»
slices; set aside
You can
cut your own thin -
sliced breasts easily by
carefully cutting the chicken horizontally
into two thin pieces.
Carefully flip it back over, then use a bread knife to
cut it
into 1 - inch - thick
slices.
Allow to cool, then
carefully cut into 1/2 in
slices with a sharp knife.
By pouring her acrylic pigments (she works almost solely with black and white) directly onto glass and letting them dry there, she can then
slice into the pigment and, having
cut out a cartouche or a length of filigree, can
carefully lift that segment of limp paint from the glass and position it upon the canvas.
With a small, serrated knife,
carefully cut a slit
into one side of each
slice of bread to form a little pocket.