Sentences with phrase «inch diagonal cuts»

The Rubi also has a large surface area for cutting, with room for 24 - inch rip cuts, 18 - inch diagonal cuts, and a plunging cutting head.

Not exact matches

carrots, peeled and cut on diagonal into 1 / 4 - inch slices 2 cups hard cider 2 Tbs.

Using a serrated knife, carefully cut into half - inch slices on the diagonal.

Cut the peas on the diagonal into 1 - inch pieces.

Using a bread knife cut the loaf on a diagonal in one direction and then repeating in the other direction creating 2 inch diamond shaped cuts.

Eggs 8 slices baguette (1/2 inch thick), cut on the diagonal to fit the baking dish 1/2 cup goat cheese, room temperature (I used Laura Chenel's Chevre Chabis) 8 eggs 1/4 cup chopped pecans

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

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 Package

* 2 Tablespoons vegetable oil * 3/8 cup (6 Tablespoons) finely chopped shallots * 1 Serrano pepper, cut into very thin rounds * 1 pound carrots, peeled and cut on the diagonal into 1 / 4 - inch rounds * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon ground fennel (I ground whole fennel seeds in my coffee / spice grinder) * 1/4 teaspoon cayenne pepper * 1/4 teaspoon turmeric * 1 spring fresh curry leaves, approximately 12 - 15 leaves * 1/2 teaspoon salt * 1 cup coconut milk * pepper to taste

Using a serrated knife, cut the logs into slices about 3/4 inch (2 cm) thick on the diagonal.

4 metal, bamboo or wooden skewers 1 lb fresh tuna fillet (1 inch thick)-- cut into 16 even - sized cubes 1 small zucchini — cut into diagonal slices Onion slices — cut into 16 even - sized squares 2 bell peppers — cut into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (plus lemon wedges for serving) 2 tablespoons finely chopped fresh flat - leaf parsley 1 tablespoon chopped fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black pepper

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

Cut the asparagus on the diagonal into 2 - inch pieces.

Remove from the oven and allow to cool for 5 minutes before using a serrated knife to cut at a slight diagonal into 1 / 2 - inch thick slices.

1 eggplant, cut into 1 / 2 - inch thick slices 1-1/2 tablespoons kosher salt 1 red onion, cut into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red pepper, cut into 1 - inch wide strips 1 yellow squash (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 zucchini (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 tablespoon olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup basil pesto 4 ounces goat cheese, crumbled 1 handful arugula

Pin It Ingredients: 1 tablespoons vegetable oil 2 tablespoons whole - grain mustard 1 1/2 tablespoons packed light brown sugar 1/2 tablespoon cider vinegar 2 medium onion, cut into 1 - inch wedges 7 medium carrots, cut 1 - inch thick on the diagonal 1 tablespoon butter... Continue Reading →

Cut scallions (white and about 4 inches green) into 1 - inch - long slices on diagonal.

Cut broccolini into 1 - inch - long slices on diagonal.

Stack slices and cut into 1 / 2 - inch - long slices on diagonal.

On a cutting board cut the logs crosswise on the diagonal into 3/4 inch (2 cm) slices.

Cut the celery on the diagonal into 1 / 8 - inch - thick pieces about an inch long.

Make 3 inch long diagonal cuts on either sides or alternating sides about 1 1/2 inches apart using a sharp knife or scissors.

Cut baguettes in 1/2 inch slices crosswise on a diagonal, this gives you more surface space for your toppings.

Transfer the logs to a cutting board and cut into 3/4 inch (2 cm) slices, on the diagonal.

Cut asparagus spears on diagonal into 1 / 2 - inch - long pieces.

Make downward - angled cuts in Dough on both sides of Filling to create 1 - inch - wide diagonal strips.

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

2 pounds mixed root vegetables (such as carrots, celery root, beets, and parsnips), peeled, cut on a diagonal into 2 - inch pieces

Place the filling within two inches of the top and bottom then make diagonal cuts that are approximately 1 1/2 inches wide.

Cut about 4 or 5 diagonal slices on each Stromboli, a few inches apart.

The BEAST can perform a diagonal cut on an 18 by 18 - inch tile, and a 24 - inch rip cut.

Here's what it can tackle: Cut depths of up to 2 inches, cut lengths of up to 18 inches, and diagonal cuts of up to 13 inchCut depths of up to 2 inches, cut lengths of up to 18 inches, and diagonal cuts of up to 13 inchcut lengths of up to 18 inches, and diagonal cuts of up to 13 inches.

2 medium thick asparagus bunches, tough ends removed, cut on diagonal into 2 - inch lengths (2 pounds total)

* 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

Cut broccolini into 1 - inch - long slices on diagonal.

Cut stalks and leaves into 1 - inch - wide slices on diagonal.

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

Make downward - angled cuts in Dough on both sides of Filling to create 1 - inch - wide diagonal strips.

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

Cut the asparagus spears on a diagonal, about one inch pieces.

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)

Cut the carrots on the diagonal into 1/2 - inch - thick rounds; or, if using baby carrots, peel and trim them, leaving 3/4 inch of the green stem.

Cut the steaks across the grain on the diagonal into 1 - inch slices.

6 Transfer logs to cutting board; cut crosswise on slight diagonal into 3 / 4 - inch (2 cm) thick slices.