Not exact matches
Next peel the
apples and remove the core,
cutting the remaining section into roughly 8 - 12
pieces.
Cut the
apple rings into bite - sized
pieces, then mix all the ingredients in a bowl and let sit for a minute or two, until the mix is soft and creamy
Step 7:
Cut 3 to 4
pieces of French bread into cubes or just tear them and sprinkle over the top of
apple mixture.
2 small Gala
apples, cored and diced into 1 / 2 - inch
pieces 3 tablespoons melted butter, plus more for
apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book)
cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
While the onions sautee,
cut up the
apples into matchstick (julienne) sized
pieces.
2 large
apples, sliced 1/3 cup brown sugar, loosely packed 1 tsp cinnamon 3 tbsp of unsalted butter, cold,
cut into small
pieces 1 sheet of puff pastry 2 - 3 tablespoons apricot jam (optional — for glazing the top of the baked tart)
An easier way to add
apples and raisins (believe me I've tried them all),
cut dough in 4, smush each
piece into approx. 6 ″ x 4 ″ shapes, put finely chopped
apples and raisins across the centre then lift each side of dough to seal.
Green Mojito Juice Print Green Mojito Juice Ingredients 3 limes peel removed 3 cucumbers trimmed 3 green
apples cut into chunks 3 inch
piece fresh ginger 1 small bunch mint 1 small bunch parsley Instructions Using a juicer, process all ingredients into juice.
1 cup gluten - free soy sauce 2 tablespoons vinegar (
apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh ginger, peeled and grated 1 clove garlic, minced 1 bunch chives, chopped 1 pound chicken breast,
cut into small
pieces 1/4 pound sliced bacon
Using the tip of a smaller pairing knife,
cut a small circle into the middle of the
apple slices, removing the core
pieces.
3 cups mixed shredded kale & red cabbage 1 carrot
cut into very small matchstick size
pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp
apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste
On a
cutting board, lay the
apples cut - side down and
cut them into
pieces that are about 1 - inch square.
Sliced or Cubed — Sliced
apples make a prettier dish, but it's harder to
cut into serving size
pieces.
Melt your butter and let it cool, chop up some walnuts and
cut your dried
apples into more manageable
pieces, and you're ready to go.
for the pie crust 1 cup (8 ounces) ice 1 cup (8 ounces) cold water 1/4 cup (2 fl. ounces)
apple cider vinegar 2 1/2 cups (12.5 ounces) all - purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher salt 1/2 cup (1 stick / / 4 ounces) cold unsalted butter,
cut into 1/2 - inch
pieces 1/2 cup (4 ounces) cold lard,
cut into 1/2 - inch
pieces
I
cut a thin slice off of the base of the halved
apples to increase stability while they bake, and you can either eat those
pieces while you cook or dice them up and toss them into the filling.
Cut roasted almonds,
apple, celery into smaller
pieces, chop parsley finely and add to a large bowl.
Peel, core and
cut into
pieces the remaining
apples and put them in the bowl of a mixer, add the almond milk, olive oil, rice malt syrup and vanilla and process until very smooth.
Ingredients 1/2 cup blueberries 2 kiwis, peeled and
cut into 1/2 inch dice 1 Asian pear, seeded and
cut into 1/2 inch
pieces 1 crisp
apple, peeled, seeded, and
cut into 1/2 inch
pieces 1 orange, peeled with sections
cut out 1 2 - inch
piece of orange peel * 1/2 cup mint, chopped 1/4 cup sugar Cookies, homemade or purchased
8 honeycrisp
apples, peeled, cored and
cut into chunks 1 cup
apple juice or water juice of 1 lemon 1 2 ″
piece fresh ginger, peeled 2 cinnamon sticks 3 - 4 tbsp honey or maple syrup
chilled butter (must be cold),
cut into small
pieces 2 cups peeled diced
apples
Manzana Chili Verde 1 lb baby Yukon golds,
cut into 1/2 ″
pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″
pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″
pieces 2 Granny Smith
apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
Wash the
apples,
cut each into four
pieces and remove the seeds and core.
1 - 1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store,
apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions,
Cut Into Half - inch
Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
Here's what we had in the salad: 500 g cabbage 5 cm
piece of leek,
cut in small
pieces 3 teaspoons dried dill 3 - 4 teaspoons
apple cider vinegar 1 tablespoon canola oil freshly ground black pepper 1 teaspoon sugar 1/2 -1 teaspoon salt First, I -LSB-...]
To make a simple
apple compote, core and peel a couple of
apples and
cut them into
pieces.
Bread pudding is one of my favorites and this recipe is quite similar to my own «method» (meaning that I do not use a real recipe but incorporate what is on hand with the basic ingredients) My very, very best version uses leftover, homemade biscuits that have been split, buttered and toasted... add some dried peaches
cut into small
pieces, the plumped cranberries, toasted nuts and usually a chopped
apple.
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only),
cut into 1 - inch
pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith
apples, peeled and
cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch
pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
* large handful baby spinach (about 3 cups, unpacked) * 1 stalk kale (any type) * 1
apple,
cut into chunks * 3 Tablespoons lemon juice * 1 / 2 - inch
piece ginger, grated or chopped * 1-1/2 cups ice * up to 3 cups water, divided * stevia, as needed
packages seitan, drained and
cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large),
cut into large - ish chunks 2 stalks celery,
cut into 1 - inch
pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots,
cut into 2 - inch
pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon
apple cider vinegar
Ingredients 1 lb fresh green beans, blanched or steamed for 4 minutes (I used fresh «steam in bag» beans) 3 strips of bacon,
cut into 1 - inch
pieces 2 shallots,
cut into strips 1/4 cup broth 2 Tbsp
apple cider vinegar 2 Tbsp brown sugar 1/2 tsp kosher salt 1/2 tsp black pepper Directions In a large skillet or wok, cook bacon over medium heat for about 5 minutes, stirring often.
Wash the
apple, remove the core, and
cut into
pieces.
All you do is thinly slice up 2
apples and
cut them into matchsticks (long, thin
pieces), then toss them with a few cups of coleslaw mix.
ingredients FOR THE CRUST: 1 cup all - purpose flour 1/2 cup whole wheat flour 3 tablespoons granulated sugar 1/2 teaspoon salt 1/4 cup unsalted butter (cold,
cut into 1 / 4 - inch
pieces) 1/4 cup vegetable shortening (cold,
cut into
pieces) 1/4 cup cold water 10 store - bought caramels (roughly chopped) FOR THE FILLING: 2 1/2 pounds Granny Smith
apples (about 7
apples, peeled, cored,
cut into 1 / 4 - inch slices) 1/2 cup light brown sugar (firmly packed) 1 tablespoon lemon juice (freshly squeezed) 2 tablespoons granulated sugar 1 tablespoon cornstarch 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract FOR THE PECAN CRUMBLE: 3/4 cup all - purpose flour 3/4 cup pecan halves 1/2 cup granulated sugar 1/4 teaspoon salt 6 tablespoons unsalted butter (cold,
cut into 1 / 4 - inch
pieces) FOR THE CARAMEL DRIZZLE: 3 tablespoons unsalted butter (
cut into
pieces) 30 store - bought caramels FOR SERVING: 1/2 cup pecan halves 1/2 cup chopped pecans
Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and
cut into
pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered
Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the
apples for the last 10 minutes It was absolutely delicious and very flavorful.
1/4 cup firmly packed light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 5 tablespoons cold, unsalted butter,
cut into 1 / 2 - inch
pieces 3/4 cup hazelnuts, toasted and skinned (see note) 3 medium Granny Smith
apples, peeled, cored and thinly sliced 2 medium green tomatoes (about 1 pound), cored and sliced 1/4 inch thick 1 tablespoon fresh lemon juice 1 teaspoon grated lemon zest 3/4 cup granulated sugar Preheat oven to 375 degrees.
2 large (or 3 small)
apples, sliced 2 1/2 tablespoons brown sugar 1 tablespoon dairy free butter (I like Earth Balance),
cut into
pieces 1 teaspoon cinnamon 2 cups oatmeal (certified gluten - free if you're gluten intolerant) 1 tablespoon vanilla extract 1/4 cup slivered or chopped almonds 2 tablespoons flax seed 2 cups water 2 cups dairy free milk (I've used almond or rice with equal success)
For salad 5 ounces baby spinach & arugula 1
apple, cored, thinly sliced and
cut into 1 / 2 - inch
pieces 1 scallion, thinly sliced 1 tablespoon minced chives 1/4 cup chopped pitted dates 1/4 cup chopped smoked almonds
The
apple juice concentrate, since it's frozen do I mix it with water and make the
apple juice and measure the 1/2 a cup from there or do I
cut off from the frozen
piece and mix it with the cream cheese and vanilla?
Cut the
apple into thin matchstick
pieces, chop the endive into bite - sized
pieces, and roughly chop the parsley and fennel fronds.
No more than 20 minutes before serving,
cut core from
apple and
cut apple into matchstick - size
pieces.
Cut the
apples in small
pieces and place in a sauce pan, add a splash of water and cook on low heat until they soften, it will take about 15 minutes.
oil for frying sugar for coating Filling strawberry crème légère - I used this recipe or
apple pie cream (for this, I first
cut apples into small
pieces and sauteed them on the butter until soft.
Swiss Chard, Sausage,
Apple, and Dried Plum Stuffing: 12 ounces pitted dried California plums, about 20, halved 1/2 cup dry white wine 1 (1 - pound) loaf sourdough bread,
cut into 1 - inch
pieces 1/4 cup plus 1 tablespoon olive oil 12 ounces Italian sausage, casings removed, crumbled 2 Granny Smith
apples, cored,
cut into 1 / 2 - inch
pieces 1 large yellow onion, chopped 8 green Swiss chard leaves, about 12 ounces, ends trimmed, leaves coarsely chopped 4 tablespoons unsalted butter, softened 2 tablespoons chopped fresh sage leaves 1 tablespoon chopped fresh thyme 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup chicken stock
1 Four - pound rabbit, washed, dried, and
cut into 6 to 8
pieces 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoons freshly grated ginger root 3 tablespoons vegetable oil 1 cup chopped onions 2 cloves garlic, minced 1/2 teaspoon habanero powder or 3/4 teaspoon cayenne 1 small green
apple, peeled and grated 1/2 teaspoon dried tarragon 2 bay leaves 1 teaspoon thyme 2 tablespoons chopped Italian parsley 1/2 cup milk 3⁄4 cup chicken stock
Pink Lady or Honeycrisp
apples (about 3),
cut into 1»
pieces, and 12 oz.
3/4 lb precut butternut squash cubes (3/4») or 1/2 med butternut squash, peeled, seeded, and cubed (2 c) 1 lg red bell pepper,
cut into 3/4»
pieces 2 Tbsp extra virgin olive oil, divided 1 tsp chopped fresh thyme or 1/2 tsp dried thyme 1/2 tsp salt, divided 1/4 tsp freshly ground black pepper, divided 2 Tbsp freshly squeezed lemon juice (about 1 lemon) 2 tsp honey 1/4 sm red onion, chopped, about 1/4 c 4 c loosely packed baby spinach, 4 oz 1 sm Gala or Golden Delicious
apple, cored and thinly sliced 1 c thinly sliced radicchio 1/2 c unsalted sunflower seed kernels
Cut into smaller pieces (you choose which way you want to cut them) and pour in the apple butter mixture over the parsnips and add the rosema
Cut into smaller
pieces (you choose which way you want to
cut them) and pour in the apple butter mixture over the parsnips and add the rosema
cut them) and pour in the
apple butter mixture over the parsnips and add the rosemary.
Place the sliced or
cut up
apples in a large bowl, pour two tablespoons of lemon juice and mix well being sure that each
piece of
apple has some lemon juice on them.
I roasted the
apples (
cut them smaller than recommended since the hand - mixing would keep the
pieces intact) and let them cool, and set my flour mixture aside in a bowl.