Remove the foil, remove the string and
cut into slices with a large sharp knife.
Remove from the fridge,
cut into slices with a sharp knife and enjoy!
I have never precooked the spinach - I just
cut it into slices with kitchen shears.
Cut into slices with a sharp knife and serve.
Not exact matches
Cut your pear
into slices and place them on a baking tray
with a tablespoon of maple syrup and a teaspoon of cinnamon.
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.
Enjoy right away, scooped out of the pan
with a spoon or
cut into slices.
Cut potatoes and onion
into even sized chunks or
slices, toss
with minced garlic and olive oil, a few chopped fresh herbs if desired, and seal foil tightly.
1) Peel and
cut mango, avocados, onion and tomatoes
into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and
cut them
into 10 - 12
slices (as if you were
cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the
cut tortilla sheets 7) Place greased
cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip
with toasted tortilla chips
It made it very difficult to
cut into slices - I only ended up getting about 16, and I had to very carefully pick them up
with a long spatula and then reshape them in the pan.
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
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
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
I would love to see more savoury recipes
with avocados, only because I know how well they can be used as substitutes in desserts, but the only savoury recipe I know is guacamole and when avocados are
cut into slices or bits and put as toppings on soup or sandwiches, but I'd love to get to know more savoury meals where avocados play the main role.
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.
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
Then
cut each
slice into 4 and put in the bowl
with radishes.
Cut ribs
into 6 cm pieces and place in a large saucepan, cover
with the water and
sliced ginger.
Slice pound cake
into 1/2 inch
slices and
cut with heart shaped cookie cutter.
Gently release and remove the sides of the springform pan, and then
cut the cheesecake
into 10 even
slices with a very sharp knife.
Cut into slices and add to your jar (s)
with 3 mint leafs each.
Slice the corned beef and cabbage
into thin
slices, place them on a
cutting board and serve
with a selection of mustards for variety.
Slide the socca out of the pan onto a
cutting board,
slice into pieces, then shower it
with coarse salt, pepper, and a drizzle of olive oil.
Ingredients Lemon garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center
cut bacon - brown sugar - Roma Tomatoes,
sliced - Red onion, thinly
sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon
with 1/3 cup of brown sugar in the large bowl.
Once you've rolled all sushi rolls,
cut them
into 1 cm
slices with a sharp knife.
I have an issue
with this line of the instructions «
Cut each half
into quarters and then
into 1/3 - inch
slices.»
Just
cut into slices and wrap well
with plastic wrap.
You can
cut it
into slices, but I personally prefer the method of grabbing bites
with my fingers.
Top
with a tablespoon of extra chocolate chips and
cut into 12
slices.
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)
Turn onto a platter, top
with sauce and brittle, then
cut into slices to serve.
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.
, where the potato is
cut into very thin
slices almost down the bottom, so that the potato still holds together, and is then baked in the oven, occasionally scalloped
with cheese.
With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wi
With seam side down,
cut dough crosswise
with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wi
with thin sharp knife
into 18 equal
slices (each about 1/2 to 3/4 inch wide).
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.
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.
2 cups pineapple
cut into small chunky wedges 1/2 small red onion thinly
sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn
with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste
Let cook and
cut into nine
slices served
with a drizzle of honey over the top.
Roasted Hatch Potato Salad
with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes,
cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion,
sliced 1/8 ″ thick 1 large shallot,
sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
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
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.
Let stand 10 minutes before
cutting into 8
slices with a serrated knife.
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
Use a round biscuit or cookie cutter to
cut into circles or simply
slice into rustic squares
with a knife.
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).
Then I will
cut the steak
into thin strips and serve over a bed of arugula and top
with sliced cherry tomatoes, black beans, pumpkin seeds, and
sliced avocado.
Prepare the salad ingredients and place them in individual prep bowls: Wash and dry the lettuce then tear roughly
into pieces; thinly
slice radishes, cucumbers, and onion
with a mandoline;
cut tomatoes in half; and roughly chop dill.
To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely
slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice the ginger and garlic • Finely
slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice the chile •
Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
Slice the chicken
into finger - sized strips and lightly season
with salt and pepper •
Cut the ends off your scallions and finely
slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear
into pieces or leave whole
You can
slice meat thinly and thread onto skewers,
cut into cubes and use for kabobs, grill or stir fry
with veggies.
When I
slice into the chicken breast to stuff it
with the cheese and tomatoes, I try not to
cut too deeply so that I don't
cut a whole in the pocket but it isn't my best skill.
Leave for at least 24 hours for the flavours to develop before
cutting into thick
slices and devouring
with a decent cup of tea or coffee.