Not exact matches
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
Slice french bread on the
diagonal and place one
in each bowl of soup.
Stack 2 sandwiches on top of each other, skewer both sides of the stacked sandwiches and
slice in half on the
diagonal.
Heat the reserved oil from the sun - dried tomatoes
in a skillet, add the sausage and cook until browned on all sides, remove and
slice on the
diagonal.
When the sandwiches are done, remove them to a cutting board,
slice them
in half on the
diagonal, and serve immediately.
3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and
sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps)
sliced thinly on the
diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved
in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced
Now
slice the leeks on the
diagonal and place
in a large plastic bag and chill until ready to use.
Remove from oven and carefully
slice bread
in diagonal pieces and serve.
Cut baguettes
in 1/2 inch
slices crosswise on a
diagonal, this gives you more surface space for your toppings.
HS: Hi Maya - I usually just quarter a ripe avocado, then cradle
in one hand (peel on),
slice thinly on a
diagonal, then run the knife between the skin and flesh to release the
slices.
Thinly
slice the cucumber on the
diagonal and place
in a medium bowl.
Slice the baguette at a
diagonal into 1 / 2 - inch - thick
slices and place them
in a single layer on a baking sheet.
Carve
in 1 / 2 - inch - thick
diagonal slices.
Slice 6 Persian cucumbers on a jaunty
diagonal to use as scoopers, throw those
in a Ziplock, toss that
in a fridge, and you're golden.
Slice each piece
in half lengthwise, then cut each strip on a
diagonal into about 4» pieces.
If you're looking for more stuff to
slice, you could cut those toasties on a
diagonal before filing them into their bread cabinet,
in alphabetical order of course.
Cut the cleaned fillets into thin,
diagonal slices and place them
in a large ceramic bowl.
1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut
in thick
slices 3 large carrots,
sliced 1/2 ″ thick 4 celery stalks,
sliced 1/2 ″ thick on the
diagonal 8 cups turkey stock 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups Swiss chard leaves, shredded 2 cups cooked turkey meat,
in large chunks
1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut
in thick
slices 3 large carrots,
sliced 1/2 ″ thick 4 celery stalks,
sliced 1/2 ″ thick on the
diagonal 8 cups turkey stock (see below) 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups thickly shredded Swiss chard leaves 2 cups cooked turkey meat,
in large chunks
I found that making
diagonal indentations
in the flesh of the squash and inserting thin
slices of garlic inside the flesh and rubbing with sea salt, hot smoked paprika and olive oil into the nooks and crannies of the squash made super tasty and squishy!
Slice each baguette into 2 ″ wide pieces with a sharp, serrated knife, or if you're feeling extra fancy, into triangles (cut into the baguette on a
diagonal in one direction, then again
in another to form a triangular piece.
Simply peel, cut into thick
diagonal slices and deep fry until golden brown
in heart - healthy oil.
1 pkg Kelp Noodles — rinsed well and softened
in hot water 3 stems Bok Choy, or Nappa Cabbage, Chinese Lettuce or other Asian Salad Greens —
sliced 1 Carrot — shaved or grated 1 Celery stalk —
sliced 1/4 Red Pepper — diced 2 Green Onions — cut on
diagonal 2 Tbsp Cilantro — stems removed and leaves chopped 1/4 cup Cashews Sesame seeds to garnish if desired
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely
sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly
sliced on the
diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked
in ice water and drained just before use
Once the tenders are cooked up, cut them into 1/2 ″ thick
slices on the
diagonal and serve them
in your favorite salad.