Sentences with phrase «inch pieces if»

Then, I cut off the neck in one large piece if it is straight, or several 5 - 6 inch pieces if it isn't.

Not exact matches

, but if you have a smaller space for a TV stand, this 74 - inch wide piece of furniture may be a little large for your home.

Well, its size isn't really a downside, but if you have a smaller space for a TV stand, this 74 - inch wide piece of furniture may be a little large for your home.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

If using homemade pie crust, break the dough into three pieces and roll into circles large enough to fit in 5 - inch tart pans.

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.

3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles

Wash potatoes and cut into 1 - inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape.

If using chicken breasts pound them out to an even 1 / 2 - inch thickness between two pieces of saran wrap.

The recommended substitution is the same number of thick strips of lime peel (each piece about 2 × 1 inches in size), but if you can get kaffir lime leaves I think it would be worth it.

1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper

I bought the bone - in leg and butchered it myself, but if I were you I'd buy either lamb stew meat or boneless leg meat and cut it up into 1 - inch pieces.

1 cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish

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).

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.

If using chicken breasts pound them to 1 / 4 - inch thickness between two pieces of plastic wrap on a cutting board.

(If you have some very thin stems, you can chop these into longer pieces - about 1/2 an inch.)

can crushed tomatoes 2 garlic cloves, chopped 1 chipotle pepper in adobo sauce 1/2 jalapeño, seeded and chopped 1 cup cooked pinto beans or black beans, drained and rinsed if canned 12 (8 - inch) corn tortillas, cut into 8 pieces, or store - bought tortilla chips

fresh lime juice 1 loose cup chopped fresh coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.

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.

1 bunch of carrots, tops removed and cut into 3 inch pieces - you may need to halve these if your carrots are thick, I used quite thin ones.

1 cup dry steel - cut oats 1 cup dry golden quinoa 1/2 cup dry millet 3 tablespoons olive oil, divided 1 - inch piece fresh ginger, peeled and cut into coins 2 large lemons, zest and juice 1/2 cup maple syrup 1 cup Greek yogurt (or soy yogurt, if you want to make this vegan) 1/4 teaspoon nutmeg 2 cups hazelnuts, roughly chopped and toasted 2 cups blueberries or mixed berries

If you have thick pieces of chicken, pound them out so they are 1/2 inch thickness throughout.

Transfer the swordfish to the cooler side of the grill and continue to grill until the fish is cooked through, 5 to 8 minutes longer for a 1 1/2 - inch - thick steak (if your piece of fish is thinner or thicker, adjust the grilling time accordingly).

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

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.

Peel the eggplant if not organic and then cut into 1 inch pieces.

* If your asparagus is thin, simply cut into 1 inch pieces.

Wild Rice: 1 & 1/2 cups Onions: 1 medium chopped Ginger: 1 inch piece chopped finely Spinach: 1/2 cup if frozen or 1 cup if fresh, chopped finely Mixed Vegetables: 1 cup frozen or fresh (frozen is always handy) Raisins or Craisins: a handful Cooking Oil: 1 tbsp Salt: 2 tsp or to taste Garam Masala: 3/4 tsp Lemon Juice: 1 - 2 tsp Water: 2 to 2 & 1/4 cups (read the instructions on the wild rice box for water ratio and adjust).

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

* 2 Tablespoons nit «ir qibe (can substitute vegetable oil) * 1 large red onion, chopped * 4 garlic cloves, minced * 1 - inch piece fresh, peeled ginger, minced * 1 Tablespoon berbere (can use up to 1 1/2 Tablespoons if you like a lot of spice and heat) * 15 - ounce can diced tomatoes, pureed with the juice

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)

Just heat an inch or two of vegetable oil with a heaping spoonful of lard (if you have it) in a deep frying pan to about 350 °F or until a piece of bread browns in 30 seconds when dropped in the oil.

I bought the bone - in leg and butchered it myself, but if I were you I'd either buy lamb stew meat or boneless leg meat and cut it up into 1 - inch pieces.

If chicken isn't flattened already, place one piece at a time into a gallon sized freezer bag then, using the flat side of a meat mallet, pound your chicken to 1/4 inch thickness.

If rolling, place dough on a piece of wax paper at least 12 inches in length.

(Note: If you want the pieces equal sizes you may have to cut off an inch or so of the dough.

1 1/2 bunches broccolini, cut into 1 - inch pieces (You should end up with about 4 1/2 cups chopped broccolini) 3 tablespoons all purpose flour 2 cups low - sodium chicken broth 1 1/2 cups grated Fontina cheese 1/2 cup grated Pecorino Romano cheese, divided (You can also use Parmesan if you prefer.)

1 cup all - purpose flour 1/2 cup salted, roasted cashews 1/4 cup dark brown sugar 2 teaspoons fresh orange juice 1 1/2 teaspoons orange zest (from half a small orange; use organic if possible) 1 stick (4 ounces) unsalted butter, cold, cut into 1 / 4 - inch pieces Maldon or other flaky sea salt

If they are not frozen, continue immediately and cut them into 8 square pieces, 10x10 cm / 4x4 inch large.

2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic, grated into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind into a paste with fennel, coriander, and cilantro) 1/2 cup cilantro leaves, finely chopped Ghee rice or chapati, for serving

Cut into 1 inch pieces, if the dough sticks to the knife dip it in some tapioca flour.

Wash the red chili peppers, deseed if you don't like it too spicy, and cut them roughly into 1 cm (~ 1/2 inch) pieces.

If enjoying the day they are rolled, dice the chard stems into 1/4 inch thick pieces and place into a bowl.

If using a roast, cut it into about 1 - inch pieces, then pat it dry and sprinkle with salt and pepper.

8 small or 4 large heads baby bok choy, halved lengthwise, quartered if large, or 1 head larger bok choy, cut crosswise into 2 - inch pieces

Toss 3/4 cup Silver Swan soy sauce (or any kind, but this was what my family uses — it's made in the Philippines — and it adds a slightly sweeter flavor), 1 cup rice vinegar, 15 garlic cloves, 2 tablespoons black peppercorns, 3 bay leaves, 3 Thai chiles (more or less depending on your heat sensitivity), 2 tablespoons palm sugar (if you can't find it at the store, sugar in the raw will work), and a 2 - inch piece of ginger with 8 chicken drumsticks in a plastic bag and marinate — no bowl or pan washing required.

If you wish, adding a 1 to 2 inch piece of kombu seaweed will also add a further depth of flavor.

4 cups (1 lb) rhubarbs, chopped into 3 / 4 - inch pieces 2 cups (12 oz) strawberries, divided in half 3 inch ginger, peeled and chopped into 1 inch pieces 1 cup xylitol (add more if you prefer it sweeter) 1 vanilla pod, sliced open 4 cups water juice from 2 lime (1/3 cup) 20 mint leaves