This bread looks great, I'm looking for bread I can
cut into slices for a almond butter and jelly sandwhivh.
Not exact matches
Simply peel the bananas and
cut them
into slices, placing the
slices into the freezer
for at least two hours (I normally freeze mine overnight.)
Start by washing, deseeding and
cutting the acorn squash
into slices — you can keep the seeds and roast them with olive oil
for a nice snack.
We just
cut a
slice to eat and replaced the rest back
into the freezer, all we had to do was let the cheesecake sit out of the freezer
for about 30 minutes before eating and it was perfect to eat.
4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided
into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and
cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias
sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (
for the lobster and clams), recipe follows Grilled lemon halves,
for serving, recipe follows Chopped parsley (
for garnish)
Ingredients 2 cloves garlic 3 scallions, white and light green part,
cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves,
cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette,
cut into slices on the diagonal Garlic, peeled and
cut in half Olive oil
for drizzling
Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients
into dry With hands form the mixture
into a dough Shape dough
into a rectangular shape about 2 cms thick
Cut dough
into slices Bake
for 15 mins
2 lbs yukon gold potatoes,
cut into 1 inch chunks Olive oil
for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and
cut into 1/2 inch
slices 1 teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
For the zucchini: Trim zucchini and
cut lengthwise
into 1 / 2 - inch - thick
slices.
All you need to do
for this recipe is:
cut the zucchini lengthwise and eggplant crosswise
into 1/3 to 1/2 inch
slices.
Southern Cookbook, Matt and Ted Lee suggest that if you are going to use your pimento cheese in grilled cheese sandwiches or
for melting on a burger that you omit the mayonnaise and mold the cheese
into a block that you can
cut slices from in order to eliminate the grease factor.
I've been making preserved lemons
for years, and I've learned to skip the traditional lemon preparation where you
slice each
into quarters without
cutting all the through the lemon on one end (so the quarters are still attached), fill the lemon flowers with salt, re-form the lemon, and pack everything
into the jar with more salt.
For the eggplant: Trim eggplants and
cut lengthwise
into 1 / 2 - inch - thick
slices.
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed,
cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild
Sliced green onions and chile flakes
for sprinkling
1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange,
cut into very thin
slices for garnish
For the apple, I quartered it,
cut the quarters
into thirds and
sliced those thirds
into small chunks.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder,
cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and
cut into chunks -2 leeks, white part only,
sliced -2 celery stalks,
sliced -1 small onion,
sliced -4 garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms,
sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called
for.
Fusion Tech Meat Slicers produce a perfect
slice thickness
for slicing and
cutting into strips fresh and boneless meat, as well as liver, poultry, fish fillets, and certain fruits and vegetables.
FOR THE FILLING 4 cups chicken broth 3 carrots,
cut crosswise
into 1 / 4 - inch
slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and
cut crosswise
into 1 / 2 - inch pieces 2 large celery ribs,
cut crosswise
into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
1 9 - oz package Halloumi cheese,
cut crosswise
into 8
slices 8 3 - inch triangles thinly
sliced watermelon, about 3 / 8 - inch wide, preferably seedless Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for g
sliced watermelon, about 3 / 8 - inch wide, preferably seedless
Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for g
Sliced mint
for garnish Baby arugula
for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold,
for garnish
3 tablespoons vegetable oil, divided 2 large shallots, thinly
sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra
slices for serving 1 red bell pepper,
cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and
cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
FOR THE ZUCCHINI 3 tablespoons fresh lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup olive oil 2 medium zucchini (around 1 pound),
cut crosswise
into 1 / 2 - inch - thick
slices
Slice the corned beef and cabbage
into thin
slices, place them on a
cutting board and serve with a selection of mustards
for variety.
1) Sift self - raising flour
into a large mixing bowl 2)
Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
Cut the butter
into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to
cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones
for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled,
cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
cut them sideways
into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of
slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives
1) Peel and
slice the onions thinly 2) De-seed red bell pepper and
cut into small cubes 3) Saute red bell pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel
for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
Sutamina Nattō 1/3 cup of sashimi grade tuna,
cut into chunks 1 packet of natto, store - bought 3 okra pods,
sliced and boiled
for about 30 seconds 2 stalks fresh green onion, chopped 1/4 cup grated nagaimo, mountain yam (about 2 inches worth) 1 yolk from a quail egg 2 small pieces of nori seaweed wasabi soy sauce to taste
1 rustic baguette,
cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella,
cut in 1/2 inch pieces 1/2 cup basil leaves, thinly
sliced, plus extra
for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper
I just did it
for this recipe and if you
cut the loaf
into 12
slices, its 154 calories and 5.5 grams of carbs a
slice.
Flip once, grilling on the other side
for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant - read meat thermometer inserted
into the thickest part of steak Transfer plates to platter and let rest
for 5 to 10 minutes before
slicing against the grain, and then
cutting again
into bite - sized pieces.
If you have a microwave, you can cook it
for 2 minutes before
slicing into it to make it easier to
cut.
i usually make a x4 recipe because we are both very busy and having leftovers makes everything so much easier... i either
slice it and fry it, or
cut it
into several large pieces and simmer or bake them and then
cut into strips
for sammies.
Ingredients: 190 g (1 1/2 cup) flour 40 g (3/4 cup)
sliced coconut, or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine salt 225 g (1 cup) butter or avocado oil
for a healthier choice 220 g (1 cup) granulated sugar 2 eggs 10 strawberries,
cut in half 2 - 3 rhubarbs,
cut into...
For a rustic presentation, grease and dust the cake pan with flour, then scoop the cake right out of the pan instead of
cutting it
into slices.
For the salad - 3/4 cup quinoa 1 mango,
cut into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large avocado,
cut into 1/2 inch cubes (note, don't
cut avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly
sliced 1/4 cup toasted sunflower seeds
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)
Filling 1/2 pkg silk tofu (7oz) 1 tsp vanilla 1 1/2 cups raw cashews 1 cup dates 1/2 cup unsweetened almond milk (or plant milk of your choice) 1 banana 2 bananas
cut into 1/4 inch
slices for inside of pie
Using a sharp knife and one firm
cut,
slice each log diagonally
into 1.5 cm
slices, place them onto the sheet, side by side, and bake
for 8 minutes or until golden.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler,
cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives,
sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves
for garnish
:) Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g leeks, trimmed 300g beef mince 1 fat garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground black pepper handful of parsley leaves, chopped
Cut the leeks
into slices, rinse well, and steam them
for about 20 minutes until completely soft.
I
cut it
into slices and nuked it
for 30 seconds to soften the loaf.
Deep fry the potatoes
cut into thin
slices, cook
for 10 - 15 minutes on medium - high flame, remove from oil then mix gently with whisked eggs and let the mixture sit
for another 10 minutes so that potatoes can absorb the eggs very well.
As a result, the filling is more solid, which is perfect
for a slab pie intended to be eaten out of hand instead of
cut into slices and served plated.
To serve them, the caterers
cut the cakes
into slices of varying sizes (because the cake is rich, it was nice
for there to be some smaller pieces) and arranged them on a table, and people came and selected the size they wanted.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans,
cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion,
sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro)
for garnish
Cut the baguette
into diagonal
slices to allow
for the most surface area possible.
To make it easier to
cut bread
into shapes, refrigerate or freeze bread
slices for at least 30 minutes before
cutting.
Freeze
for 30 minutes then
cut into slices and serve.
What's in it:
For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old,
cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt
For the apples --- 3 - 4 apples, thinly
sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil
For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
1 large eggplant,
cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves
for garnish,
sliced (optional)
I pressed chopped peanuts, chia seeds, and even ground flax seeds
into freshly
cut banana
slices, priming them
for a dip in the melted chocolate pool.