Sentences with phrase «end trim pieces»

Not exact matches

The garlic, I trim off the pointy end of a smallish clove and put the cut end pointing into my ear (make sure the clove is too big to get stuck in the ear canal) and then place a piece of soft medical tape over it to hold it in place.

Trim the rapini of its tough ends and chop the leaves and florets into bite - size pieces.

1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling

Preheat the oven to 220 °C or 430 ° F. Trim the ends and cut the rhubarb into finger - sized pieces.

2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice of 1 small lime 1 tablespoons low sodium soy sauce

Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces.

Could've trimmed some of the fat off pre-simmer as there were a few pieces with unappetizing chunks of fat left at the end, but overall, it was freaking fantastic!

1/2 cup bread crumbs or Panko Salt Freshly ground black pepper 1 pound spaghetti 2 tablespoons extra-virgin olive oil 1/2 teaspoon red pepper flakes, or to taste 1 pound broccolini, ends trimmed, cut in 1 inch pieces 2 garlic cloves, minced 1/2 cup grated Pecorino Romano cheese, plus extra for sprinkling

1 tbsp of coconut oil 1/2 cup cremini mushrooms, sliced 1 small head of broccoli, trimmed & chopped 3 pieces of baby bok choy, ends trimmed, sliced 1 cup cooked beans (your choice!

Trim 1/4» off each end, then cut into 6 equal pieces.

Ingredients 200 g pearled or semi-pearled farro, rinsed under running water (plus natural mineral or filtered water, and a pinch of whole sea salt to cook it - use 1 part farro, 2 parts water) the juice of 1 lemon 2 large handfuls of fresh green beans, ends trimmed, washed and cut into pieces (plus natural mineral or -LSB-...]

8 ounces asparagus, ends trimmed and cut diagonally in 1 inch pieces (I don't know what 8 ounces means in terms of asparagus so I just used the small bunch I had)

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

Trim the ends and cut the stalks into 1 / 2 - inch pieces.

4 Small Zucchini, Ends Trimmed And Cut Into 2 Inch Pieces 16 Button Mushrooms, Cleaned» 1 Large Onion, Peeled & Cut Into 2 Inch Pieces 1 Red Pepper, Seeded & Cut Into 2 Inch Pieces 1 Yellow Pepper, Seeded & Cut Into 2 Inch Pieces Marinade: 1/3 Cup Olive Oil 1/2 Teaspoon Sea Salt 1/2 Teaspoon Cracked Black Pepper 1/2 Teaspoon Dried Oregano 1 Tablespoon Fresh Squeezed Lemon Juice

Meanwhile, chop up the onion, asparagus (I trimmed off the ends and then cut into pieces), and tomatoes.

8 cups cauliflower florets, chopped into bite - size pieces 2 heads of garlic, broken into cloves, skin left on and root end trimmed 6 tablespoons good olive oil plus 1 - 2 extra teaspoons finishing olive oil, divided 2 teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving

ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.

ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)

1 cup of green beans, ends trimmed & chopped into bite size pieces (I like them raw, but feel free to give»em a quick steam)

Core and slice the bell pepper; peel and slice the carrot; trim the ends from the cucumber, halve it lengthwise, and cut each piece into thin strips.

ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest

Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch asparagus, ends trimmed, cut into 2 - inch pieces 2 stalks celery, chopped 1 large onion, chopped 2 quarts faux chicken or vegetable stock 1 bay leaf 1 cup thick cashew cream, plus more for garnish Freshly ground black pepper 2 cups fresh baby spinach Microgreens for garnish Place a large stockpot over medium heat.

Ingredients: Pie Dough, or your favorite prepared crust (and skip steps 1 and 2) All - purpose flour, for dusting 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3 / 4 - inch pieces 1 cup sugar 2 tablespoons cornstarch Pinch of salt Crumble Topping Procedures:

* 2 Tablespoons vegetable oil * 6 cloves garlic, minced * 1 red chile pepper, seeded and minced (I used a seeded red Jalapeno) * 1/2 pound lean, boneless pork, thinly sliced across the grain * 1 teaspoon palm sugar (can substitute brown or white sugar) * 1/2 teaspoon salt * 1 Tablespoon fish sauce * 1/2 pound yard - long beans, ends trimmed and cut into 1 1/2 - inch pieces * 1/4 cup water * chopped cilantro

* 1/2 pound bacon, cut into small chunks * 1 onion, chopped * 2 pounds green beans, ends trimmed and cut into manageable sized pieces * 2 Tablespoons vinegar * 2 Tablespoons sugar * salt and pepper to taste

1 pound spaghetti or linguine Salt Extra-vrigin olive oil Crushed red pepper flakes 3/4 pound broccolini, ends trimmed, cut into 1 - inch pieces 3/4 pound medium shrimp, peeled and deveined, with tails intact 1 large garlic clove, minced 1 (28 - ounce) can Italian plum tomatoes Pinch of sugar 1/2 cup whole basil leaves, torn if large Freshly ground black pepper

To make the compote, wash and dry the rhubarb, trim off the tops and ends and cut diagonally into 2.5 cm (1 inch) pieces.

Trim the ends of the asparagus, and either keep whole (the prettiest presentation) or slice on a bias into 1 - or 2 - inch pieces.

Swiss Chard, Sausage, Apple, and Dried Plum Stuffing: 12 ounces pitted dried California plums, about 20, halved 1/2 cup dry white wine 1 (1 - pound) loaf sourdough bread, cut into 1 - inch pieces 1/4 cup plus 1 tablespoon olive oil 12 ounces Italian sausage, casings removed, crumbled 2 Granny Smith apples, cored, cut into 1 / 2 - inch pieces 1 large yellow onion, chopped 8 green Swiss chard leaves, about 12 ounces, ends trimmed, leaves coarsely chopped 4 tablespoons unsalted butter, softened 2 tablespoons chopped fresh sage leaves 1 tablespoon chopped fresh thyme 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup chicken stock

Rhubarb Compote: 1 1/2 pounds rhubarb, ends trimmed, cut into 1 / 2 - inch pieces 2/3 cup sugar, or to taste 1 teaspoon finely grated lemon zest Pinch of ground cinnamon

Trim about 1/2» off 1 end to clean up the edge, then slice log crosswise into 1/2» - thick pieces (you should have about 15).

You could easily trim the ends if you didn't want to make your own wrap by starting out from scratch with a piece of fabric and then cutting it down to the right size for you and your constantly growing toddler.

8 ounces asparagus, ends trimmed and cut diagonally in 1 inch pieces (I don't know what 8 ounces means in terms of asparagus so I just used the small bunch I had)

Trim the woody ends from the asparagus and chop it into bite sized pieces.

Trim and discard top and bottom ends of each lemongrass stalk so you have 2 - or 3 - inch pieces of lemongrass, then peel and discard tough outer husks.

Meanwhile, chop up the onion, asparagus (I trimmed off the ends and then cut into pieces), and tomatoes.

* 2 Tablespoons coconut or vegetable oil * 1/2 teaspoon yellow or brown mustard seeds * 1/2 teaspoon cumin seeds * 1/2 medium to large onion, finely chopped * 2 cloves garlic, minced * 1 Serrano chile pepper, finely sliced * 1 large bunch asparagus, ends trimmed and cut into 1 - inch pieces on the diagonal * 1/2 teaspoon salt * 1/4 cup water * 1/2 cup dried, unsweetened shredded coconut

1 small onion, diced 1 clove garlic, minced I cup Arborio rice 1/2 cup dry white wine 4 cups vegetable broth, heated 1 bunch fresh asparagus, washed, ends removed, and trimmed into 1 1/2 inch - long pieces 1/2 cup baby peas, fresh or frozen 3/4 teaspoon kosher salt 1/2 teaspoon coarse ground black pepper (1/4 to 1/2 cup water, only if needed)

I like the pieces they sent you... definitely into the fray - trim trend and I love the top you ended up keeping!

Then, we deconstruct, reimagine, and reconstruct - adding high - end materials and trims to make a one - of - a-kind denim pieces.

The entire lower body trim piece is nicely shaped, somewhat repeating the lines at the lower front end.

The thin piece of bright metal carrying all the way around the rear end aligns with equally dimensioned trim along the bottoms of the doors.

Hopefully they clean up the front end a little bit — the mix of functional and aesthetic trim pieces is kind of a hot mess.

Out back, the defining features of the XE and XSE are twin tailpipes at each end that frame a diffuser look (we could do without the black trim piece at either side of the rear bumper, but the color - keyed sills are a slick touch), while the rest of the trims feature a more restrained, traditional looking rear bumper and single tailpipe setup at each end.

High - end materials abound, including Nappa leather, and the dashboard has been reimagined so the upper section appears to «float» thanks to a black trim piece and backlighting.

The monocoque, which takes four weeks to develop, is made entirely from it, as is the rear end, the underbody, the exterior body shell, interior pieces, and even the light trims.

====== OPTION PACKAGES: BURMESTER HIGH - END SURROUND SOUND SYSTEM: 16 individually driven loudspeakers including a 25 - cm 300 - watt active subwoofer with Class D digital amplifier, complex high - end components such as special ribbon tweeters (air motion transformers (AMT)-RRB-, preset sound sets and sound conditioner, WHEELS: 21 911 TURBO DESIGN: front / rear: 10J x 21RO50, 1 - piece alloy wheels, wheel centers and full - color Porsche crest, Wheel Arch Extensions, Tires: 21, PREMIUM PACKAGE PLUS: Front Seat Ventilation, seat squabs and backrests in the front featuring three - stage ventilation and separate controls for left and right, Porsche Dynamic Light System Plus (PDLS), Lane Change Assist (LCA), a visual signal from the exterior mirrors, Porsche Dynamic Light System Plus (PDLS Plus), Panoramic Roof System, 2 segments of tinted safety glass, electrically operated sunscreen covering entire glass and comfort closing facility, Reversing Camera with Front & Rear ParkAssist, a color camera image with dynamic guidelines on the audio system CDR Plus and the Porsche Communication Management (PCM) screen facilitates controlled and precise reverse parking and maneuvering, Electric Sunblinds for Rear Side Windows Horsepower calculations based on trim engine configuratiEND SURROUND SOUND SYSTEM: 16 individually driven loudspeakers including a 25 - cm 300 - watt active subwoofer with Class D digital amplifier, complex high - end components such as special ribbon tweeters (air motion transformers (AMT)-RRB-, preset sound sets and sound conditioner, WHEELS: 21 911 TURBO DESIGN: front / rear: 10J x 21RO50, 1 - piece alloy wheels, wheel centers and full - color Porsche crest, Wheel Arch Extensions, Tires: 21, PREMIUM PACKAGE PLUS: Front Seat Ventilation, seat squabs and backrests in the front featuring three - stage ventilation and separate controls for left and right, Porsche Dynamic Light System Plus (PDLS), Lane Change Assist (LCA), a visual signal from the exterior mirrors, Porsche Dynamic Light System Plus (PDLS Plus), Panoramic Roof System, 2 segments of tinted safety glass, electrically operated sunscreen covering entire glass and comfort closing facility, Reversing Camera with Front & Rear ParkAssist, a color camera image with dynamic guidelines on the audio system CDR Plus and the Porsche Communication Management (PCM) screen facilitates controlled and precise reverse parking and maneuvering, Electric Sunblinds for Rear Side Windows Horsepower calculations based on trim engine configuratiend components such as special ribbon tweeters (air motion transformers (AMT)-RRB-, preset sound sets and sound conditioner, WHEELS: 21 911 TURBO DESIGN: front / rear: 10J x 21RO50, 1 - piece alloy wheels, wheel centers and full - color Porsche crest, Wheel Arch Extensions, Tires: 21, PREMIUM PACKAGE PLUS: Front Seat Ventilation, seat squabs and backrests in the front featuring three - stage ventilation and separate controls for left and right, Porsche Dynamic Light System Plus (PDLS), Lane Change Assist (LCA), a visual signal from the exterior mirrors, Porsche Dynamic Light System Plus (PDLS Plus), Panoramic Roof System, 2 segments of tinted safety glass, electrically operated sunscreen covering entire glass and comfort closing facility, Reversing Camera with Front & Rear ParkAssist, a color camera image with dynamic guidelines on the audio system CDR Plus and the Porsche Communication Management (PCM) screen facilitates controlled and precise reverse parking and maneuvering, Electric Sunblinds for Rear Side Windows Horsepower calculations based on trim engine configuration.

The front end gets a single - piece grille, bigger headlights with integrated LED daytime running lights, and a larger air dam accented by a thin strip of chrome trim.

The front end on L model Camrys — the L, LE, and XLE — have horizontal trim pieces for a more refined, sophisticated look.