Fill in any gaps by
cutting other slices into smaller pieces and squishing them into the empty spaces.
Not exact matches
If the «evil» existences managed to win this round, because the theater enterprise was
cutting corners and for whatever
other reason, such as that maybe the perpetrator was on psychedelic medication by who knows what age and for what reason, and was playing video games with center theme to shoot,
slice and k!!
My husband likes supreme but I don't do olives or peppers so I like to pre
cut slices and have them out so that people can remove toppings they don't want or add
others to fancy it up.
1 350g / 12oz Block of Firm Tofu, Drained, Pressed and
cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions,
cut into wedges 2 Cloves of Garlic, thinly
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped P
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR
other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained &
Sliced Handful of Chopped P
Sliced Handful of Chopped Parsley
Cut down the middle the other way so you have four triangular slices, then cut each of those triangles in ha
Cut down the middle the
other way so you have four triangular
slices, then
cut each of those triangles in ha
cut each of those triangles in half.
Line up your knife with the previous
cut and begin
slicing downward again, with the goal to meet the
slice on the
other side.
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.
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.
Meanwhile,
cut up the blood orange into little chunks (you can use any
other variety if blood oranges are too hard to find),
slice the green onions, and loosely chop the cilantro.
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
4 large
slices white sandwich bread, torn into 1 - inch pieces 2 tablespoons unsalted butter, melted 2 tablespoons fresh parsley, minced 1 small shallot, minced (about 2 tablespoons) 1/4 cup plus 5 tablespoons all - purpose flour 2 large eggs 3 tablespoons mayonnaise 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (optional) 1 1/4 pounds skinless cod, haddock or
other thick white fish fillet (1 to 1 1/2 inches thick),
cut into 4 pieces Cooking spray Lemon wedges
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.
fresh lime juice 1 loose cup chopped fresh coriander leaves and stems 1/4 cup fresh basil
OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu
sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and
cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper,
cut into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.
Ingredients (serve 2) 2 small carrots,
cut into julienne 2 bok choy bunch,
cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or
other mushrooms of choice,
sliced) 80 g [3 oz] firm tofu, thinly
sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
Once all your veggies are peeled
cut them into quarters (I
cut my squash into thirds to make it more equal in size to the
others) and feed them through the food processor using the
slicing attachment.
1 bunch lacinto kale also called dinosaur kale (or
other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or
other white bean) 1/2 orange, peeled and
cut into small
slices / sections 3 - 5 radishes,
sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots,
sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes —
cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or
other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes —
sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
10 ounces Shitake mushrooms, stems removed, and caps
cut into 1/3 inch
slices (just somewhere between a 1/4 and 1 / 2 - inch; feel free to substitute
other mushrooms if desired, but Shitakes are particularly tasty and toothsome in this dish)
Salad 1 head of endive,
sliced Few pinches of micro greens (e.g., alfalfa or
other sprouts) 1 cooked red beet 1 navel orange,
cut into segments
* 1 grass - fed steak (I prefer rib - eye but you can use your favorite
cut), about 1.5 inches thick / 1 pound * 2 cups halved «cherry» tomatoes, or chopped standard tomatoes (use heirloom tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin
slices traditional sourdough bread or
other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or
other beef steak), very thinly
sliced 1 medium Chinese eggplant *,
cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions,
sliced diagonally for garnish
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!
Start at one end and and
cut your way to the
other by
slicing diagonal
slices instead of perpendicular.
I did
cut the zucchini
slices in half as I felt they were outsized compared to the
other ingredients, but the lengthwise
slices are a nice touch.
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
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots,
cut into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup of
sliced white mushrooms, but broccoli, peapods, or any
others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime,
cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Peel the onion and
cut into one inch
slices and brush both sides with a little olive oil and place on the
other baking sheet.
Her recipe, as it was given to me: 1 tsp salt, per whole egg flour, to make dough (vague, I know) Mix ingredients together Flour counter Roll out dough until thin, adding more flour as needed to prevent sticking Let topside dry, then carefully turn over to dry
other side Roll up dough into log, then
slice to desired thickness You may place
cut noodles in baggies in freezer for future use
3 tablespoons sherry vinegar 1 teaspoon coarse Dijon mustard 1 small shallot, minced 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper to taste One large bunch kale, stemmed and thinly
sliced 1 medium kohlrabi, peeled and julienned (I
sliced thinly with a mandolin, then
cut into matchsticks) 1/4 cup whole raw almonds, lightly toasted and coarsely chopped 1/4 cup raisins or
other dried fruit
Stack the
slices on top of each
other and
cut into 1/4 ″ strips.
Once you've created enough zucchini
slices, arrange 5 of them on a
cutting board, slightly overlapping each
slice over the
other.
Ingredients 1 tablespoon safflower or
other neutral oil 1/2 teaspoon brown mustard seeds 1 onion,
sliced 1 glove garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves
cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4
slices good bakery bread, toasted Garam masala (optional), for garnish
Ingredients 1/2 pound boneless, skinless chicken thighs 1 carrot,
cut into chunks 1 small onion, halved 3 medium celery stalks, 1
cut into rough chunks, the
other 2 halved lengthwise and thinly
sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1 shallot, finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried
He still retains a tiny
slice of the 17 per cent block of shares still owned by minority shareholders who are mainly Melbourne - based, but O'Hoy missed the
cut and thrust of the fast - moving consumer goods industry even though he has a busy portfolio of
other roles including as a director of the Melbourne Stars Big Bash cricket team.
Using a mandoline or
other manual slicer,
cut jícama and carrots into very thin
slices, about 1/16 inch.
Ingredients 3/4 pound (about 3) beefsteak or
other large firm tomato,
cut into 1 / 2 - inch
slices 1 tablespoons balsamic vinegar 1 cup fresh whole wheat bread crumbs * 2 garlic cloves, minced 1/2 tablespoon fresh thyme leaves, plus more stalks for garnish 1 tablespoon chopped fresh parsley (optional)
Cut half the lemon into 4
slices (reserve the
other lemon half).
3 tablespoons olive oil, divided 2 medium onions,
cut into 3/8 ″ / 1 cm
slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and
cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or
other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and
cut into generous 1 / 4 - inch
slices * 4 large eggs, hard cooked, peeled and
sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly
sliced or diced dill pickle Amba (pickled mango; or use a little harissa or
other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
directions
Slice each Kielbasa portion lengthwise down the middle, stopping just before
cutting through to the
other side.
6 tablespoons extra-virgin olive oil 4 cloves garlic, thinly
sliced 3 pounds broccoli,
cut into spears 1 cup Frascati or
other dry white wine 1 tablespoon hot red pepper flakes Grated zest of 1 lemon Grated zest of 1 orange
Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or
other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems
sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and
cut diagonally into thin
slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or
other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or
other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems
sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and
cut diagonally into thin
slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or
other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
... then I
cut large marshmallows in 4
slices each, dipped the sticky side in sugar, and stuck the
other side against the house (see below for the marshmallow look and above to see how little icing you need for it all to stick).
Lay the
slices cut - side down (either side is fine) and return to the oven for another 5 minutes, then flip to the
other cut side and return to the oven for another 5 minutes.
Thinly
slice 3 cloves of garlic,
cut off the stem of 1 Spanish pepper (or any
other type of pepper that you like),
cut it in half and deseed it with a spoon, then
cut it into thin
slices
Makes 4 servings Ingredients 2 medium carrots, peeled and
sliced into very thin rounds 1 medium zucchini,
cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly
sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and
sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg,
other stir - fried vegetables, etc..
Ingredients • 3 large carrots, roughly grated or
cut into matchsticks • 3 celery stalks
cut into matchsticks • 1/4 red onion, thinly
sliced • 2 tablespoons cilantro, chopped • 3 tablespoons vinegar (I used rice vinegar but
other types should work too, but not balsamic) • 2 teaspoons honey • Salt and pepper to taste Directions: Combine vinegar and honey.
2 tbsp butter, coconut oil or olive oil 2 tsp fennel seeds 1 tsp anise seeds 2 yellow onions, peeled, one finely chopped and the
other coarsely 4 cloves garlic, peeled and finely chopped 3 large carrots, peeled and
sliced in thick coins 2 parsnips, peeled and
sliced in thick coins 1 fennel bulb, coarsely chopped 250 ml / 1 cup dry white wine 2 potatoes, peeled and
cut in quarters 2 x 400 g / 14 oz tins whole tomatoes (or crushed) 2 cups vegetable stock 1 g saffron powder 1 sheet nori, crushed or finely chopped (optional) 1 tbsp fresh thyme 1 cup large white beans
2 heads garlic, cloves peeled and thinly
sliced 1 tablespoon olive oil 1 large hoja santa leaf,
cut into strips or 1 bunch chopped fresh watercress 6 cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles Salt and white pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20 toasted bread cubes or croutons 20 cubes Oaxaqueño or
other melting cheese such as queso blanco or Monterey Jack Garnish: grated Parmesan cheese