Sentences with phrase «inch pieces in»

Enzo Milan curling wand to curl two - inch pieces in random directions.

Remove from oven and, using thin knife, cut shortbread into approximately 3 - x 1 - inch pieces in pan.

I broke up the black bean burger and sauteed the 1 inch pieces in some olive oil and then added the leftover tater tots towards the end to heat them through.

Not exact matches

One bystander who had been rushed into the tent had a deep, three - inch - wide gash in his leg with a piece of shrapnel sticking out of it.

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.

Then hold the piece of paper about six inches in front of your face and close one eye.

To make this, first skin the gator tail, then wash the meat, and cut it into pieces 3 - 4 inches in size.

Discard the core from the apple and chop it in roughly 1/2 inch / 1 cm pieces.

4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows Chopped parsley (for garnish)

So instead of having to eat a big piece of really sweet Pecan Pie loaded with corn syrup, your guests can get the same great pecan flavor in a one - inch square sweetened with maple syrup.

To shape the pretzels, roll each little piece of dough into a 5 - to 6 - inch snake and tie it in a knot.

Divide the dough (which will be very sticky and soft) in half and roll each half out between two pieces of parchment paper until it's the dough is about 1/4 inch thick.

Cut the other veggies in half inch pieces.

Then in a food processor, process the Samoas cookies until they are into 1/2 inch pieces.

Split the Chavrie ® Goat Log in half and cut 1/4 inch half moon shaped pieces Lay out 10 wonton wrappers in a row.

Wrap these pieces in wax paper that has been cut into 2x3 - inch rectangles, and twist the ends to seal.

I cut the brownies about 2x2 inches, then I cut some of them in to four pieces.

When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6 - ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide.

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

Lay two pieces of wax paper, 10 inches in length, on your counter, and sift the flours and xanthum gum three times: first putting the dry ingredients into the sifter on one piece of wax paper and sifting, then moving to the other piece of wax paper and dumping the sifted flours from the wax paper and sifting one more time.

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 coolIn 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 coolin 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.

Sliced the pieces into 1/4 to 1/2 inch rounds and spread them out in a round cake pan, one or 2 slices thick.

Chop peaches in about 1 / 2 - inch pieces.

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.

Peel sweet potatoes and cut in thick (about 3/4 inch) pieces.

Place squash pieces in a glass container with 1/2 inch of water, face down, and microwave until tender - about 6 - 8 minutes.

Arrange your chicken pieces in a single layer in a 9 x 13 x 2 inch baking dish.

1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.

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

Roll out the dough in between two pieces of wax paper until about 1/4 inch thick.

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 substituted 1 - inch pieces of blanched asparagus for the roasted squash cubes, threw some fresh mint in with the cilantro, and added a squeeze of lemon juice and a drizzle of olive oil on top.

To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape.

Cut carrots in half and then in 3 inch long pieces, coat with 1/2 tablespoon olive oil, lay on baking sheet and put in oven.

Melon - Cucumber Salad Cut honeydew, cantaloupe and watermelon in 3/4 inch pieces.

Cut one inch pieces of washi tape in half lengthwise and attach your craft paper labels on the jar lids.

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.

Place dough on an 8 × 12 inch - ish sized piece of parchment paper and roll into a log about 1 1/4 inch in diameter.

Place the chicken pieces about 1 inch apart from one another on the wire rack in the prepared baking sheet.

Divide the dough in two, lengthwise, and roll each piece of dough on a lightly floured surface into a smooth cylinder 7 - inches (18 cm) long.

Dough: 1 cup (125 grams) unbleached all - purpose flour 1/2 teaspoon (2 grams) sugar 1/8 teaspoon salt 6 tablespoons (3/4 stick or 85 grams) unsalted butter, just softened, cut in 1 / 2 - inch pieces 3 1/2 tablespoons (50 ml) chilled water

Cut stalks into 1 inch pieces and place in salad bowl.

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).

1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary

1 large eggplant, cut into 1/4 - inch - thick rounds Olive oil, for brushing the grill pan 1 cup oil - packed sun - dried tomatoes, plus 2 tablespoons of their oil 1/2 cup bocconcini packed in oil 6 fresh basil leaves, torn into small pieces 3 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

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.

Directions: Soften a piece of matzo with warm water, until it begins to bend; break into 2 - inch pieces and place in a large bowl.

3 cups all - purpose flour, plus more for work surface (420 gr) 3/4 cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4 tablespoons unsalted butter, cut into 1 / 2 - inch pieces, well chilled (60 gr) 1 1/4 cups cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted butter, well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the salt.

Cut the roll in between each piece of twine so that each pinwheel is about 1 inch in height.