Cut 12
diagonal slices of bread.
Not exact matches
I finally understood the virtues
of a good grilled cheese — the buttery toasted bread, the perfect ratio
of bread to cheese, even that critical
diagonal slice — it all combines to make for one amazing sandwich.
Slice on the
diagonal into the desired number
of pieces.
Slice french bread on the
diagonal and place one in each bowl
of soup.
Once the mushrooms were cool, you
slice them super thin (and had I known what on a bias meant, I would have done more
of a
diagonal to the horizontal plane).
12 dried cayenne peppers, seeded and crushed 1/4 cup rice wine 1 tablespoon vegetable oil 2 teaspoons granulated sugar 1 teaspoon soy sauce 4 thin
slices fresh ginger 4
diagonal - cut thin
slices green onion 1 clove garlic, minced 1/4 teaspoon cornstarch mixed with 1/2 teaspoon cold water Dash
of dark soy sauce
Stack 2 sandwiches on top
of each other, skewer both sides
of the stacked sandwiches and
slice in half on the
diagonal.
Meanwhile add 3 1/2 cups
of vegetable broth to a pitcher, then add 1 teaspoon
of soy sauce, 1/2 teaspoon
of red wine vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2
diagonal slices from a baguette that are about 1/2 inch thick and reserve
A salmon fillet is cut on the
diagonal into thin
slices which are seared and then placed into a bowl
of steaming hot, richly - flavored broth and udon noodles.
Start at one end and and cut your way to the other by
slicing diagonal slices instead
of perpendicular.
Using only the pale bottom part
of the lemongrass stalk, peel away the tough outer layer, smash the stalk with the side
of a chefs knife and thinly
slice on the
diagonal.
1 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And
Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The
Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
1 16 oz bag
of Wild caught bay scallops 1 16 oz bag
of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion
sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful
of Snow peas
sliced on
diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk
sliced very thin 1 carrot
sliced very thin 2 baby bok choy, whites chopped and greens
sliced 1/2 — 1 cup white wine (Chardonnay worked well.
Cut a baguette into
diagonal slices that are about 1/2 inch thick, place the
slices of bread onto a baking tray lined with foil paper, drizzle a kiss
of extra virgin Spanish olive oil on top
of each piece and add the baking tray to the oven for about 5 minutes
* 2 Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly
sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet
of your choice * 6 - 8 green onions,
sliced on the
diagonal into approx 1 / 2 - inch lengths
Slice on the
diagonal and serve over a bed
of sautéed fennel (with olive oil and wine) or paired with vegetables and a salad.
Assembly: 1 baguette French bread, cut into long thin
slices on
diagonal 1/3 cup grated Parmesan Block
of Parmesan cheese 2 large head
of Romaine lettuce
Place overlapping
slices of apples diagonally down the middle
of the tart and continue making
diagonal rows on both sides
of the first row until the pastry is covered with apple
slices.
Remove,
slice with a serrated knife on the
diagonal and serve with about a tablespoon
of chilli sauce.
Place 3
slices of crisp cooked bacon on the
diagonal of one side.
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch
of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch
of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly
sliced on
diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
Wash and peel the other vegetables (beetroot, parsnip and squash), and
slice them on a
diagonal to a thickness
of 1 - 2 mm, using a peeler or mandolin.
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.
1/2 whole wheat baguette cut on a
diagonal into 1/4 - to 1 / 2 - inch - thick
slices 1/2 teaspoon sea salt 1 tablespoon extra-virgin olive oil 1/4 teaspoon garlic powder 2 Romaine lettuce hearts, trimmed and leaves separated One 14 - ounce can hearts
of palm, drained, rinsed, and thinly
sliced crosswise 2 tablespoons finely grated Parmesan cheese or nutritional yeast 1/2 cup
sliced or slivered, unroasted almonds
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!
Meanwhile, remove dark green tops from scallions and thinly
slice on a
diagonal; transfer to a small bowl
of ice water and let sit until scallions begin to curl, 10 — 15 minutes.
3 tablespoons vegetable oil 1 large garlic clove, minced 1 ounce ginger, finely grated Juice and grated zest
of 2 lemons Kosher salt and freshly ground black pepper 10 ounces dried somen 24 small headless tiger shrimp, peeled, halved lengthwise, and deveined 1 cup fresh shelled or frozen green peas, or 1 1/2 cups edamame (thawed if frozen) 1 scallion, trimmed and thinly
sliced on the
diagonal
One large handful
of freshly washed and dried trimmed cilantro leaves 1/4
of a red onion, finely
sliced 2 spring onions, bottoms trimmed and
sliced on a
diagonal 2 tablespoons
of olive oil + extra for the soup 3 tablespoons
of fresh lime juice 1/2 teaspoon
of salt 1 cup
of a yellow onion, diced 2 tablespoon
of curry powder 4 cloves
of garlic, minced 8 cups
of vegetable stock (I used low sodium) 1 cup
of lentils (I used an autumn mixture
of orange and yellow)
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
2 red bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs celery, with leaves, ends trimmed and
sliced on the
diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and minced (use disposable gloves) grated zest
of 1 large lemon small handful flat leaf parsley, leaves only, chopped small handful fresh mint leaves, chopped
Line the pan with 1 1/2 - inch thick
slices of French bread cut at a
diagonal.
1/4 cup shoyu (naturally brewed soy sauce) or GF tamari 2 Tablespoons brown sugar 2 Tablespoons dry white wine (I also subbed rice vinegar once and it was great) 2 large garlic cloves, very finely chopped 1 teaspoon toasted sesame oil * 2 teaspoons unrefined, cold - pressed extra-virgin olive oil pinch
of crushed red pepper, or more to taste 2 1/2 pounds (or whatever you can get) grass - fed beef flank steak, cut across the grain on a
diagonal into 1 - inch thick
slices or left whole (marinating can be longer if the steak is whole)