Sentences with phrase «have slices cut»

Many pigs also have slices cut from their ears for identification.

Not exact matches

This behemoth 40 - ounce Wagyu tomahawk ribeye, cooked to a chef - recommended medium rare, arrived to the table on a large wooden cutting board after having already been sliced in to strips.

Topping: 4 pre boiled potatoes 250 g marinated artichoke hearts 100 g kalamata olives 1 zuchini (marinated) 1 eggplant (marinated) 4 brown mushrooms, cut in quarters 1/4 fennel, thin slices 300 g small tomatoes 2 small spring onions, divided in half 1/2 broccoli100 g goat cheese salt & black pepper fresh aragula, put it on after the pizza has been in the oven

Cut vertical slices through the meringue, cake and ice cream with an ELECTRIC KNIFE, and put on plates onto which you have spooned a generous pool of the chocolate sauce.

We just cut a slice to eat and replaced the rest back into the freezer, all we had to do was let the cheesecake sit out of the freezer for about 30 minutes before eating and it was perfect to eat.

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.

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.

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.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

Cut the baguette into enough 1 / 4 - inch slices to accomodate the number of individual shrimp you have.

but bearing in mind the pieces would be in between slices of eggplant, I kept the pieces on the smaller side for easy cutting and chewing.

If you have problems cutting the slices, warm the blade of the knife under hot running water before cutting each slice.

Steve does not like the bitter flavor of most greens, and when he sees sliced chard or kale on the cutting board, he always asks why I would want to ruin dinner with something so unpleasant.

We'd cut it into thick slices, rip off the crust, eat it and then devour the crumb.

I used 1 cup each of halved and thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I'd cut into 1 / 4 - inch slices on the bias, and quartered and thinly sliced Kirby cucumbers (from 5 ounces or 2 whole).

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.»

Cut down the middle the other way so you have four triangular slices, then cut each of those triangles in haCut down the middle the other way so you have four triangular slices, then cut each of those triangles in hacut each of those triangles in half.

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 chiCut 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 chicut 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 chicut 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

You may find them referred to as «steel cut» which means they have been sliced and diced a little to increase their cooking time.

1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon

After the meat has rested, cut your tenderloin into 3/4 ″ slices and arrange on a large platter.

If you have a microwave, you can cook it for 2 minutes before slicing into it to make it easier to cut.

i usually make a x4 recipe because we are both very busy and having leftovers makes everything so much easier... i either slice it and fry it, or cut it into several large pieces and simmer or bake them and then cut into strips for sammies.

I would love to try it but the pork lions I have they are already cut up / sliced.

It came out fine, however, I think the cake would cut more easily if the apples had been chopped rather than sliced.

Cut into 12 slices and place each slice cut side down on the prepared pan (you will have 4 rows of three rollCut into 12 slices and place each slice cut side down on the prepared pan (you will have 4 rows of three rollcut side down on the prepared pan (you will have 4 rows of three rolls).

I cut the ginger with a mandoline slicer - mandolines are great for ensuring slices with uniform thickness - but if you don't have one, a very sharp knife can be used instead.

If you have a vacuum sealer, you can cut your avocado in half, slice it into desired pieces while still in the skin and vacuum seal it to keep it from browning.

I suppose I can try to cut the apples slices a little wider, but I cut them by hand, so I don't see how they could have been too thin.

Yet, it has perfect consistency allowing you to cut the thinnest slices without causing the cake to fall apart.

I have no issues in slicing, cutting eating chicken but I do not know why pounding is another thing.

The slices of bread fit perfectly (I didn't have to cube or cut it), and the egg mixture bakes up around the bread to form a perfect pie shape.

I've shown them sliced, but you could easily cut them crosswise again for smaller appetizer bites.

Once you've secured your roll with toothpicks, I cut 1 ″ thick slices with a serrated knife.

If you don't have a mandolin, simply use a sharp chef's knife to cut slices as thin as you can.

it's the kind of cake where you cut yourself a second slice before you've even finished the first piece, not that I would know anything about that...

I would not serve them in long slices because with the skin still on, it is difficult to cut an unpeeled peach slice with the side of a fork or spoon.

First, you have to slice the apples super thin using a mandolin, which resulted in a pretty nasty cut to my thumb (those things are dangerous, be warned).

:) I wish I could figure out a way to change that number but everyone will cut their slices differently so it would be difficult to do that.

If you don't have a spiralizer, fear not, you can cut the beets into chunks, roast them until tender and slice them thinly before dressing.

On this particular day we had some cut up Chickpea Cutlets from Veganomicon, carrot sticks and slices of cucumber.

Slice the chicken breasts in half lengthwise (cut the thickness in half), then cut those pieces in half, so you should have 4 pieces from each breast.

My traditional method has been to remove the thick stem from the center of the leaf, cut leaves into slices, parboil for about 15 minutes, then saute with small bits of a smoked meat like bacon or ham.

2 parisian cucumbers, cut in half lengthwise & sliced (or just chop up whatever kind of cucumber you have on hand)

Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).

This was good but I would add 2 more slices of bacon, twice as much bread, and probably use a cut up tomato in order to get more juice and more of a BLT flavor.

No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve

I just don't know if I have achieved the right texture — when I cut a slice I wonder if the texture is right on my dish.