Cut each carrot into as many two
inch pieces as will allow.
Not exact matches
The versatile, 22 -
inch Subterra Luggage
piece ($ 319.95) can be filled and checked
as one
piece, or split into two smaller, independent
pieces of luggage that are carry - on compliant.
Tozer has since sold his shares back to Wilson, but the company has undergone a rapid expansion — now employing 75 people, increasing sales by 50 % and adding new equipment and processes, including a digital printer capable of putting a picture on a
piece of glass
as big
as 283 by 130
inches.
When the church hired my father
as the full - time pastor, she welcomed me with a 2 -
inch piece of coral wrapped in a handkerchief.
He was falsely accused, arrested, slapped, spit on, had His beard pulled out of His face, sent to court where though no guilt was found was sentenced to be beaten to within an
inch of HIs life, struck with rods, whipped with a weapon that had sharp bones and different
pieces tore large chuncks of flesh off, drug back to court wearing a robe which when the blood dried to it became its own bit of torture, the first beating not good enough so sentenced to die, had a crown of thorns pressed down into his skull causing much more blood loss, beaten some more, forced to carry an extremely heavy wood beam
as he marched toward His death, whipped and beaten along the way, had huge nails driven through His hands and feet, and had a shoulder separated.
10 small dried red chiles, such
as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 -
inch stalks lemongrass, including the bulb 1 1 -
inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 -
inch cubes 5 small dried red chiles, such
as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small
piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 -
inch cinnamon stick
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 -
inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 -
inch stalks lemongrass, bulb included, chopped 2 3 -
inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such
as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such
as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 -
inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro
Just chop three
pieces of ginger about quarter of an
inch and bite on it
as you take other foods every day and you will see the effects.
Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 -
inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens
as it cools.
* 1 small garlic clove * 2 medium cucumbers (1 pound total), divided * 1 1/2 cups plain Greek - style yogurt * 2/3 cup chopped mint, divided * 1 (3 - pounds)
piece watermelon, rind removed and fruit cut into 1 -
inch chunks (6 cups) * 2 tablespoons fresh lime juice * Flaky sea salt such
as Maldon
3 - 4 cups water 1/2 teaspoon minced ginger (or 1
inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small
pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (
as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
When they're cool, cut the potatoes into 1 -
inch pieces, add them to the bowl
as you go.
Otherwise, simply roll each
piece as close to 1 / 8 -
inch thick
as possible,
as evenly
as possible.
ingredients: 1 1/4 lb green tomatoes (washed & chopped) 1 jalapeno sliced, deseeded 1/2 cup herbs such
as mint (chopped) 4 cloves garlic (chopped) 1
inch piece ginger (chopped) 1/2 cup apple cider vinegar 2 TBL soy sauce 2 cups organic sugar
Working with one
piece of dough at a time place a
piece of wax papper over the dough and roll the dough
as thin
as you can, no thicker than 1/4
inch thick, but preferably an 1/8
inch thick (about the thickeness of a quarter).
The variations are pretty infinite: you could divide the dough into 3 or 4
pieces and make small little pizzas (5 - 6
inches in diameter, 1 egg each) to serve alongside fruit or hashbrowns or something, or you could make one giant pizza and top it with 4 or more eggs to feed a crowd (if you are going to double the recipe, I would still recommend making two pizzas,
as it might start getting out of control size-wise).
I cooked the risotto in my new 11.5
inch skillet that came
as part of the ten
piece cookware set that Wolf Gourmet provided me.
Dice the jelly into 1 / 2 -
inch cubes or slice at random into smaller
pieces if planning to serve
as a beverage.
Starting from the long edge with pastry cream on it, roll the whole
piece as if you were making a jellyroll, using the last
inch the dough to create a seal.
1 1/2 pounds pork belly 2 tablespoons sugar 3 garlic cloves 2 scallions, cut into 2 -
inch pieces 3 whole star anise 2 tablespoons dark soy sauce 1 tablespoon soy sauce 1/4 cup Shoaxing cooking wine 1 1/2 cups pork stock, the liquid from parboiling, or water, plus more
as needed.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 -
inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth
as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 -
inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
We shaped it into the log
as described in the recipe, then used kitchen scissors to trim into
pieces that were about 1
inch long.
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 -
inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such
as carrots, potatoes, and cauliflower
6 cloves garlic 1 2 -
inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such
as serranos, stems removed 2 small green chiles, such
as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such
as serrano, stem removed and minced 1 cucumber, peeled and cut into thin slices 2 tomatoes, sliced 1 onion, sliced into rings 1 1 -
inch piece of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for garnish
When half the ganache has been used, roll the
pieces into logs about 1
inch long, washing and drying your hands
as needed.
Dark green leaves, about 2 cups, such
as dandelion, arugula, beet, baby spinach 1/2 cup Kerrygold Dubliner cheese, crumbled, 3/4 -
inch pieces
12 ounces tiny whole green beans (I used frozen Birds Eye brand) 4 strips bacon, cut in 1 -
inch pieces, cooked 1/3 cup dried cranberries or cherries 1/3 cup toasted nuts, such
as sliced almonds or hazelnuts (6 min.
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup shredded coconut 1 1 -
inch piece ginger, grated 2 green chiles, such
as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
1 cup butter (2 sticks) salted butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 large eggs 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon table salt 2 1/4 cups all - purpose flour 8 ounces white chocolate, chopped,
pieces no larger than 1
inch, excellent quality, such
as Callebaut 1 cup pecans, chopped
Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly slice it)- 1 2 -
inch piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such
as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head of boy choy, cut and washed
Ingredients -2 tbsp olive oil -2 chorizo sausages, cut into 1 -
inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut into 1
inch pieces - 2 tablespoons of tomato paste - 1 1/2 cups arborio rice - 4 1/2 cups vegetable or chicken broth - 1 tbsp hot sauce such
as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such
as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3
inches) cinnamon, broken into smaller
pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
Rolling between palms and floured work surface, form each
piece into a rope (about 1/2
inch in diameter), sprinkling with flour
as needed if sticky.
Rinse off your kale, pull the leaves from the stalk, and rip into 2 - 3
inch pieces (you can make your kale chips
as small or large
as you want).
8 ounces fresh firm - textured fish fillets, such
as salmon, snapper or swordfish, skin removed and cut into 1 -
inch pieces
Roll out a
piece of fondant to 1/4
inch thickness on a nonstick surface, such
as a marble countertop or Silpat.
1 pound mixed candied and dried fruit, such
as glace cherries, dried papaya, and candied citron, cut into 1 / 2 -
inch pieces (3 cups)
* large handful baby spinach (about 3 cups, unpacked) * 1 stalk kale (any type) * 1 apple, cut into chunks * 3 Tablespoons lemon juice * 1 / 2 -
inch piece ginger, grated or chopped * 1-1/2 cups ice * up to 3 cups water, divided * stevia,
as needed
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such
as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 -
inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and cut into 2 -
inch pieces 20 fresh sage leaves, coarsely chopped 1 teaspoon coarse salt 3/4 teaspoon coarsely ground black pepper 2 teaspoons minced fresh thyme 1 teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in pork chops (about 2 pounds total) 1 1/2 pounds peeled and chopped butternut squash (or other hearty squash such
as delicata, which doesn't need to be peeled if using)
For the garnish: 1 tablespoon Spanish extra-virgin olive oil 1 slice rustic white bread 8 plum tomatoes, with the seeds prepared
as «fillets» 12 cherry tomatoes, halved 1 cucumber, peeled and cut into 1 / 2 -
inch cubes 4 pearl onions, pulled apart into segments 2 tablespoons Spanish extra-virgin olive oil 1 tablespoon sherry vinegar Sea salt to taste 4 chives, cut into 1 -
inch long
pieces
1 pound fish fillets, such
as perch, catfish or walleye pike, any small bones removed, flesh cut into 1 -
inch pieces
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2
inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such
as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2
inch fillets (about 5
pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
2 tablespoons oil 1 sprig fresh curry leaves (also called «sweet neem», which is NOT the same
as Aruvedic bitter neem) OR 1 bay leaf 1 tablespoon chopped onion 1 clove garlic, minced 1 -
inch piece stick cinnamon 1 teaspoon chili powder 1 teaspoon curry powder teaspoon turmeric 1 teaspoon salt 1 green chili pepper, chopped 1 ripe tomato, chopped 1 cups blanched and cooked okara cup boiling water
Use short (6
inch) wooden skewers and thread a
piece of each type of fruit on each skewer
as shown in the photos.
Pin It serves 4 - 6
as an entree, 6 - 8
as a first course Ingredients: 4 ripe tomatoes, cut into 1/2
inch cubes 1 pound Brie cheese, rind removed, torn into irregular
pieces 1 cup cleaned fresh basil leaves, cut into strips... Continue Reading →
Peel and dice about 6
inches of ginger, getting the
pieces as small
as possible.