Not exact matches
In doing so, Maple Leaf will
cut a net 1,550 jobs, or roughly 12 % of its meat - division workforce, as the company closes several factories
from B.C. to New Brunswick and consolidate operations
into a new $ 395 - million flagship facility in Hamilton, set to start churning out
sliced meats and wieners by 2014.
Simply peel off their skin, remove the hard stalk
from their middle and
cut in half, before
cutting each half again
into thin
slices.
Remove
from the freezer and
cut into about 1/4 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.
Once the dip is completely frozen, remove the block of dip
from the tin foil and
cut into 1/2 inch strips, then
slice the strips in half
into sticks.
Once brownie is cooled completely, you can
cut them up
into slices or store it whole in an airtight container - this stops the brownie
from drying out.
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.
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.
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
oil
from jar 1/2 small onion,
sliced (1/2 cup) 1 jarred roasted red pepper, drained and
cut into strips (1/4 cup) 1/2 tsp.
I used 1 cup each of halved and thinly
sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I'd
cut into 1 / 4 - inch
slices on the bias, and quartered and thinly
sliced Kirby cucumbers (
from 5 ounces or 2 whole).
Peel the rind
from the rest of the orange, place it on a
cutting board and
slice it
into 1/4 - inch thick rounds.
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
Remove the crust
from the bread
slices, and
cut into small pieces.
14 pineapple
slices (rings
from 1 1/2 (20 oz) cans packed in unsweetened pineapple juice) OR 1 fresh pineapple, cored and
sliced into 14 rings (use 3 ″ biscuit cutter to
cut into even rings) 1/4 c. pecan halves 7 Maraschino cherries 1 2/3 c. all purpose flour 2 tsp.
Preheat the oven to 325 degrees F. Fill a large bowl with water and squeeze juice
from one half of a lemon in the bowl and
cut the other half
into slices.
If you have a vacuum sealer, you can
cut your avocado in half,
slice it
into desired pieces while still in the skin and vacuum seal it to keep it
from browning.
:) 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.
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.
Take the dough
from the freezer, remove cling wrap and
cut into slices 1/3 inch thick.
Remove the brownies
from the pan using the overhung parchment paper, place on a
cutting board and
slice into 16 squares before serving.
Take beef out
from freezer, remove
from packaging then with a sharp knife and steady hand
cut into thin
slice (as thin as you can, we did about 3 mm).
Cook 4 - 6 minutes, until lightly browned, rotate and cook other side until center reaches an internal temperature of at least 145 ° F. Remove
from heat and cool slightly, then
cut pork
slices into 1/4 - inch strips.
Cut off roots and trim dark green tops from leeks; cut each leek lengthwise in half, then crosswise into 3 / 4 - inch slic
Cut off roots and trim dark green tops
from leeks;
cut each leek lengthwise in half, then crosswise into 3 / 4 - inch slic
cut each leek lengthwise in half, then crosswise
into 3 / 4 - inch
slices.
Trim the crusts
from 4
slices of bread and
cut each
into 4 strips or fingers.
My traditional method has been to remove the thick stem
from the center of the leaf,
cut leaves
into slices, parboil for about 15 minutes, then saute with small bits of a smoked meat like bacon or ham.
1 teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime juice (
from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and
cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and
cut into matchsticks (about 3 cups) 1/2 English cucumber, very thinly
sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed
Using the parchment paper, remove caramels
from pan and
cut into small squares, greasing your knife between
cuts for easier
slicing.
Cut a little off the puckered ends of the polenta after removing it from the casing, then cut into 12 slices, each about 1/2 inch thi
Cut a little off the puckered ends of the polenta after removing it
from the casing, then
cut into 12 slices, each about 1/2 inch thi
cut into 12
slices, each about 1/2 inch thick.
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes,
sliced 1 cup zucchini (1 small zucchini), roughly
cut into matchsticks or diced 1 ear of corn,
cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of fresh basil, chiffonaded
The best way I've found once the apple is peeled and cored is to
cut the apple
into thirds downwards
from top to bottom and then
slice across.
sockeye salmon fillets,
from the belly banana leaves,
cut into two 8.5 x 11 ″ pieces 1 oz shiitake mushrooms, stems removed, tops
sliced thin (heaping 1/4 cup) 1/4 cup thinly
sliced onion 2 tsps unsalted butter
The other day I
sliced rainbow colored cauliflower
into «steaks» and roasted them, basically I only get two or three nicely shaped
slices from a head of cauliflower because I
cut them an inch thick, the leftover florets can then be tossed
into a frittata of course!
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted
from the always great Olive magazine 4
slices of bacon,
cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one
from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and
cut lengthwise
into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops
from 1 bunch of green onions / scallions,
cut to approximately same length as carrots and peppers * 12 oz.
If hard - frozen, let thaw 5 minutes before unmolding
from the tart pans, topping with fresh raspberries, and
cutting into slices as you like.
Ingredients 3 1/2 -2 lb pumpkins, peeled and
cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly
sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed
from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta,
cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
Cut the third apple
from blossom to stem
into slices about 1/4 inch thick; cover.
YaYa's Potatoes recipe
from Buff Chickpea blog 2 pounds potatoes, peeled &
cut into large chunks 2 onions,
sliced 2 tablespoons olive oil 1/3 cup vegetable broth 1 teaspoon oregano 3 garlic cloves, minced or grated 2 lemons, zested & juiced Dried Parsley Sea salt & pepper Paprika powder
6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms,
sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover
from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry,
cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash
1)
Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then ser
Cut the chicken breast
into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2)
Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
Slice and
cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then ser
cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken
from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove
from pan once cooked, then
slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos,
cut into slivers (I removed the seeds
from one but left the others in) 1 small carrot, diced 4 oz white mushrooms,
cut in half and then
sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
Be sure to grate the peel
from the tangerines before
cutting the fruit
into slices.
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
Cut off the stems and navels from the zucchini and cut lengthwise into 1 / 8 - inch - thick slic
Cut off the stems and navels
from the zucchini and
cut lengthwise into 1 / 8 - inch - thick slic
cut lengthwise
into 1 / 8 - inch - thick
slices.
Remove
from the oven,
cut into slices, and serve.
Remove the tin
from the freezer and
cut it
into slices or squares.
Set out to room temperature 5 minutes before
cutting into slices to prevent the chocolate
from breaking.
1) Wash and remove leaves
from strawberries 2)
Slice strawberries
into small pieces and put in a large mixing bowl 3) Pour sugar on top of
cut strawberries and mix together, then leave in fridge for at least 2 - 3 hours 4) Pour strawberry - sugar mixture in a pot and cook under low heat 5) Add in freshly - squeezed lemon juice 6) Stir strawberries continuously (or at least every few minutes) for one hour or until jam reaches the right consistency 7) Once jam is cooked, pour directly
into glass jars and cap them
Let rest for 20 minutes before removing
from the pan and
cutting into 1/2 - inch
slices.