Fold in half
crosswise with right sides together; stitch all raw edges using 1 / 2 - inch seams, leaving an opening for turning.
And in plotting this conversation, Ms. Hoptman makes highly effective use of the narrow, dead - end space at her disposal, dividing
it crosswise with walls, including four free - standing ones.
«It kind of runs
crosswise with the goal of our program,» said John Scott, a former district conservationist for the NRCS in Gunnison.
For the Working Families Party, a labor - backed organization that has been
crosswise with Cuomo from time to time, that's not enough.
Start by cutting the cookie in half lengthwise and
crosswise with a sharp knife.
Beginning with a short side, roll up each turkey piece, gently pressing on filling while rolling (don't roll too tightly, or filling will slip out of the ends) and tie roulades
crosswise with string.
I scored the dough
crosswise with a paring knife before baking to get the marks but there's no guarantee that they'll show up exactly like this on your bread.
The have such beautiful patterns too if you shave
them crosswise with a mandoline.
With seam side down, cut dough
crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
Ingraham got
crosswise with anti-gun Parkland student David Hogg when she made a fairly innocuous joke about how the teenager was whining over being turned down by several colleges he applied to attend.
Not exact matches
Later, after he has joined in the city's evil, he passes out in the street and awakens to find himself «lying
crosswise in the gutter, dabbled
with mud and slime.»
Slice
crosswise, and top
with the scrumptious mushroom sauce.
Halfway though drying, slide the parchment briefly back onto the counter, and cut the disc into 1.5 ″ wide strips
with the flat edge of a large metal dough scraper (which will cut the dough nicely but not the parchment), and then cut the strips
crosswise, and resume drying / baking.
With sharp knife, cut stack
crosswise into 5 (4x2 1 / 2 - inch) stacks.
Meanwhile, cut steak in half
crosswise and sprinkle
with rosemary and the remaining 1/2 teaspoon each salt and pepper.
With a bench scraper or knife, cut
crosswise into 12 strips.
Cut again
crosswise ending up
with squares.
Cut
crosswise into 1 - inch pieces
with a lightly floured knife.
With a sharp knife, cut the cake in half
crosswise.
8 frozen empanada wrappers, thawed 3 eggs 5 egg whites 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 red bell pepper, minced 3 scallions, minced Cooking spray 7 ounces cooked chicken breakfast sausage links, cut
crosswise into 1/4 - inch pieces 1/2 cup (2 ounces) low - fat Swiss cheese, grated Egg wash (1 egg whisked
with 1 tablespoon water)
Repeat
with a few leaves then pile the leaves up and cut them
crosswise into thin ribbons.
Slice breasts
crosswise into 1 - inch thick slices; arrange over salad greens and serve
with red bell pepper sauce.
Pat oval between your palms to remove excess flour, then brush half of oval lightly
with oil and fold in half
crosswise (do not pinch).
Cut raw peas in half
crosswise on a diagonal and toss
with grilled peas along
with remaining 1 tablespoon olive oil; season
with black pepper.
Thread the chicken strips
crosswise in a S - shape on the skewers alternating
with the onion.
Transfer steak to a cutting board and let stand 5 - 10 minutes, tented
with foil, before slicing
crosswise into thin slices (you can then cut the slices into even smaller pieces, if you like).
Bulgogi - Style Salmon
with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut
crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced
Cut the tofu into 6 slabs
crosswise and blot very well
with paper towel or a clean tea - towels.
Broccoli
with Turmeric and Tomatoes 2 tbsp canola oil 1 onion, thinly sliced 1 large leek, thinly sliced 3/4 tsp turmeric 1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut
crosswise into 1/4 slices, tops cut into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 tsp salt
4 medium calamari, cleaned,
with tentacles left whole, bodies cut
crosswise into 1 / 2 - inch rings (about 1 1/4 pounds)
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice
crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine
with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet
with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste
with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
With a sharp, serrated knife, cut each section of dough
crosswise into approximately 1 / 2 - inch sections.
One 18 - ounce tube polenta 1 1/2 tablespoons olive oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy
with leaves, sliced
crosswise 5 to 6 ounces fresh baby spinach 4 scallions, green and white parts, sliced 1 tablespoon balsamic vinegar, or more to taste 1/4 cup sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced
crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes
with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Finely chop the hot dog quarters
crosswise into small pieces and add the pieces to the large bowl along
with the potatoes, onion, pickle, jalapeño, cheese, celery salt, remaining 1/2 teaspoon kosher salt and black pepper.
4 large boneless skinless chicken breasts, cut in half
crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried tomatoes packed in oil (pat dry
with paper towels) 1/2 cup finely chopped fresh basil 5 slices prosciutto, thinly sliced, finely chopped 1/2 cup chopped artichoke hearts (packed in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt
Slice the apples
crosswise in 1 / 4 - inch thick slices either
with a sharp knife and a steady hand or a mandolin.
Cut ice cream pints in half
with a serrated knife, remove packaging, then cut
crosswise into 1» slices.
ingredients RICE JOLLOF
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to ta
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half
crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes
with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to ta
with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
ingredients RICE JOLLOF
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half
crosswise)...
1/2 large red onion, peeled
with the ends cut off and cut in half lengthwise 2 carrots, peeled and cut in half
crosswise 1/2 Korean radish or daikon, cut in half lengthwise 3 cups white vinegar or apple cider vinegar 1 1/2 cups water 1 1/2 teaspoons kosher salt 1 1/2 cups granulated sugar Special Equipment: 3 Mason jars
with lids
Cider - Braised Chicken Legs
with Onion - Raisin Sauce Recipe - Morgan Brownlow 1/2 cup pure olive oil 20 whole chicken legs Salt and freshly ground black pepper 4 large Spanish onions, halved
crosswise and thinly sliced 20 sage leaves 6 bay leaves 2 cups mixed dark and golden raisins 1 teaspoon crushed red pepper 2 quarts plus 2 cups apple cider 1 cup cider vinegar 3 quarts chicken stock or low - sodium broth 1/2 cup chopped flat - leaf parsley Preheat the oven to 400 °.
Remove and discard skin from the turkey breast, Cut turkey breast in half
crosswise and chill 1 piece, covered, while working
with the other.
Slice in half
crosswise, remove the seeds, and season the cavity generously
with salt and olive oil.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced
crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes
with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
When they're cool enough to handle, cut them in half
crosswise, and serve
with toothpicks, mustard, and the Most Wonderful Ketchup.
Red Chileatole
with Mushrooms, Corn, Peppers, and Chicken 1 tbsp extra-virgin olive oil 1 medium white onion, halved and sliced 4 cloves garlic, peeled 2 tbsp ancho chile powder 1 1/2 tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut
crosswise into 1 / 2 - inch - thick slices salt, to taste
With a sharp knife cut rectangle
crosswise into 1 / 8 - inch - wide strips.
Cut the cucumbers in half
crosswise, and spiralize them using the blade
with the finest holes.
Working
with 1 length at a time and keeping remaining dough wrapped in plastic as you work, cut dough in half
crosswise.