Sentences with phrase «cut crosswise»

6 Transfer logs to cutting board; cut crosswise on slight diagonal into 3 / 4 - inch (2 cm) thick slices.

5 Cut crosswise into 4 bars and wrap them individually.

Ingredients: 1 cup green lentils or Du Puy lentils 1 bulb fennel, cored and thinly sliced; fronds finely chopped and set aside 1 onion, thinly sliced 2 small sweet potatoes, peeled and diced into 1 / 4 - inch cubes 3 tbsp extra-virgin olive oil, divided 1 1/2 tsp sea ground black pepper, to taste 1 tsp dried thyme 2 tbsp balsamic vinegar 1 clove garlic, minced 1 (approx. 250g) package halloumi, cut crosswise into 1 / 2 - inch slabs

Slice off all the peel and white pith around the orange then turn it on its side and cut it crosswise into round slices.

1 bunch (about 1 pound) broccoli rabe, cut crosswise 1 inch thick and well washed, with water still clinging to it (blanched if desired)

2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced

Cut crosswise into baconlike strips.

7 ounces cored fresh pineapple, cut crosswise into 1 / 4 - inch - thick rings, rings cut into 8 pieces to form small triangles

After skinning and cleaning the sturgeon, rinse it thoroughly and allow it to dry, then cut crosswise into two - to - three - inch slices and salt well.

PEEL fresh ginger and cut crosswise into thin slices.

Cut dough in half length-wise, then cut crosswise 3 times to form 8 rectangular biscuits.

4 large (12 - to 14 - ounce each) sweet onions, peeled 3 tablespoons unsalted butter 4 strips artisanal bacon, cut crosswise into 1 / 4 - inch silvers 4 jalapeño peppers, seeded and diced (for spicier onions, leave the seeds in) 1/2 cup barbecue sauce (use your favorite) 1/2 cup grated cheddar or pepper jack cheese (optional)

Cut crosswise into 2 1/2» rounds.

Serve hot, spooning 2 to 3 tablespoons of sauce over each portion of cooked sausages cut crosswise into 1 - inch pieces.

Then take your sharpest knife and cut crosswise — against the grain of the muscle fibers — into 1» strips so they look like jacked - up chicken tenders.

1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1 / 2 - inch - thick semi-circles

Usually they're cut crosswise into pieces beore being covered with sauce.

1/2 to 2/4 pound pork shoulder 1/2 to 3/4 pound boneless, skinless chicken breasts [OR any combination of 2 to 3 pounds of meat] 8 Asian frozen fish balls, thawed 8 sticks surimi 4 to 8 fried tofu cakes (2 - inches square) 2 ears pre-cooked corn on the cob, cut crosswise into quarters (or 8 ears of canned baby corn, rinsed) 1 pound baby bok choy, washed and separated into leaves 1/2 pound enoki mushrooms 4 ounces uncooked mung bean thread noodles (vermicelli)

Cut the chicken into cut into 1 - inch cubes or cut crosswise into pieces 2 - inches long and 1/2 - inch thick and wide.

Cut crosswise into 1/2» pieces and dust lightly with flour.

4 tablespoons butter (divided use) 4 tablespoons vegetable oil (divided use) 2 pounds boneless pork, thinly sliced and cut into long strips about 1 / 2 - inch wide 3 medium onions, sliced thinly (crosswise) and separated into rings 2 tablespoons flour 3 tablespoons Hungarian paprika or New Mexico chile powder (medium - hot or hot, to taste) 1 green bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 red bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 yellow bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 2 to 3 hot green peppers (jalapeños or serranos), cut crosswise into small rings 1 cup beef or chicken stock 3 tablespoons tomato paste 2 to 3 large garlic cloves, minced 1 teaspoon salt 1 bay leaf

Using your hands, roll 1 portion into a 1/2» - diameter rope; cut crosswise into 1/2» - thick pieces.

If that's not available, just use romaine hearts and cut them crosswise to shorten them a little).

8 small or 4 large heads baby bok choy, halved lengthwise, quartered if large, or 1 head larger bok choy, cut crosswise into 2 - inch pieces

The original West Berlin version is considered the classic Currywurst: a thick sausage (usually Bockwurst, sometimes Knockwurst) cut crosswise into chunks, topped with a red tomato - based sauce, garnished with curry powder, and served with a bread roll (Brötchen).

Slice off all the peel and white pith around the orange then turn it on its side and cut it crosswise into round slices.

Cut crosswise into halves or quarters.

Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint

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

Ingredients: Pie Dough, or your favorite prepared crust (and skip steps 1 and 2) All - purpose flour, for dusting 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3 / 4 - inch pieces 1 cup sugar 2 tablespoons cornstarch Pinch of salt Crumble Topping Procedures:

ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest

Slice the pears in half lengthwise, scoop out the seeds and stem and cut crosswise into thin slices.

1 medium delicata squash (about 1 pound), halved lengthwise, or 1/2 acorn squash (about 1 pound), quartered, seeded, cut crosswise into 1/2» - thick slices

crostini: 2 Baguettes, cut crosswise on a diagonal 3 tablespoons Olive Oil 2 large cloves of Garlic, peeled topping: 1 16 ounce can Cannellini Beans, drained and rinsed 2 cups diced Cherry Tomatoes 1/3 cup diced Red Onion 6 leaves Basil, cut into thin strips 2 tablespoons Olive Oil 1/4 cup Balsamic Vinegar 1/2 teaspoon Sea Salt fresh ground Black Pepper to taste

The rolled out slab is pre-cooled, cut lengthwise, and fanned out, only to then be cut crosswise and cooled completely.

1/4 cup extra-virgin olive oil 1 teaspoon coarse sea salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1 medium - size eggplant (about 1 pound), sliced crosswise into 1 / 2 - inch rounds 2 medium - size red onions, sliced crosswise into 1 / 2 - inch rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch slices 1 loaf of rustic bread, cut diagonally into eight 1 / 2 - inch slices Freshly ground white pepper Fine sea salt

Quarter leeks lengthwise, then cut crosswise into 1/2» pieces.

Cut crosswise into 1/4 - inch slices.

Ingredients — 6 ounces thinly sliced smoked salmon, cut crosswise into 1 / 2 - inch ribbons — 3 tablespoons extra-virgin olive oil — 2 tablespoons fresh lemon juice — 2 tablespoon chopped dill — Kosher

1 small head green cabbage or Savoy cabbage (about 2 pounds)-- quartered, cored and cut crosswise into 1/2 - inch - wide ribbons

2 (8 oz) blocks of mozzarella cheese, cut crosswise into 1 / 2 - inch thick strips, or 16 pieces of string cheese, wrappers removed

2 medium Italian eggplants (about 1 1/2 pounds total), quartered lengthwise, cut crosswise into 1 - inch pieces

1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

Cut ice cream pints in half with a serrated knife, remove packaging, then cut crosswise into 1» slices.

Dry on paper towels and and cut crosswise into thin slices.

1 pound lacinato kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1 / 2 - inch slices

Slice 1/4» thick, then cut crosswise into 1 1/2» — 2» strips if needed.

Or cut crosswise into 1 - inch slices for an appetizer.

4 medium calamari, cleaned, with tentacles left whole, bodies cut crosswise into 1 / 2 - inch rings (about 1 1/4 pounds)

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