Sentences with phrase «inch sized pieces»

Cut into 1 - inch sized pieces.

The Healthy Children.org website, from the American Academy of Pediatrics states that food for babies and toddlers be cut into 1 / 2 - inch sized pieces to avoid choking.

The best method is to cut protein into 3 or 4 inch sized pieces to improve cooking and product consistency.

Put in the fridge or freezer to set for at least an hour before cutting into inch sized pieces.

Cut steak into 1 inch sized pieces.

Chop the sunchokes into one - inch sized pieces.

Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea - size pieces and larger, ~ 1/3 inch size pieces.

Slowly, over a few weeks, I increased the size of the pieces, and soon she was eating small one - quarter inch size pieces with the bone.

Not exact matches

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.

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

The Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut into 2 - inch pieces 2 large carrots, cut into matchsticks size pieces 1 small head cauliflower, separated into small florets 3 large potatoes, boiled and sliced into rounds about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large cucumber, skin scored and sliced very thinly

Trim meat from the meaty bones into bite - sized pieces (about 1 inch), leaving some on the bones.

Loosely roll each portion into a 2 - inch wide log and divide that into 12 equal size pieces.

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

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.

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.

The trick to getting an egg - like texture is to use soft tofu and to crumble it into large pieces that range from 1/4 to 1 / 2 - inch in size then let it dry out on a baking sheet lined with a dish towel.

Then, after the dough rested, I called her back to roll a piece out the final size, which ends up being about 7 inches.

Turn dough out onto a lightly floured surface, shape into a 7 - inch square, then cut into 9 equal - sized pieces.

Then, take about a walnut sized piece of dough from each of the two batters and separately roll them each into a rope shape, that is about 4 - 5 inches (10 - 12.5 cm) long.

Cut the peaches and plums into bite - sized, 1 - inch pieces.

1 quart watermelon rind (including 1/2 - inch of red flesh left on the rind), cut into pieces about 1 - inch square (~ 2 pounds; approximately half of the rind from a seedless - sized watermelon)

2 cups (284 g) all - purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks; 227 g) unsalted butter, room temperature 1 1/2 cups (297 g) granulated sugar 1/4 cup (50 g) packed brown sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 2 tablespoons water 6 ounces (170 g) bittersweet chocolate, chopped into bite - size pieces averaging 1/2 inch

2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste

I like the pieces to be cut smaller than 1 inch so that it is legitimately bite - sized.

1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)

Remove the ribs from the kale and tear into pieces approximately 3 inches in size.

Chop them into 1/4 inch pieces when they're done soaking and transfer them to a medium - sized bowl.

For pretzel bites roll each portion into a snake then cut the snake into bite size pieces, about 1 1/2 inches in width.

Cut each into small bite sized pieces about 1 inch long.

• 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)

Grab an 8 ounce piece of firm tofu, drain and pat dry with paper towels, cut into 2 evenly sized steaks that are about 1/2 inch thick, and season with sea salt, freshly cracked black pepper and dried parsley on both sides of each steak

8 (6 inch) corn tortillas, cut or torn into bite - sized pieces (I used Mission Extra Thin Yellow Corn Tortillas)

Form the dough into tablespoon - sized balls and arrange two inches apart on a baking sheet covered with a piece of baking parchment.

Vegetables Blanched napa cabbage, drained, squeezed 10 perilla leaves, stemmed, cut in bite - sized pieces 2 green onions, cut in 2 1/2 - inch pieces 2 - 3 cups Asian garlic chives (buchen), 2 1/2 - inch pieces 2 cups soy bean sprouts, rinsed and drained 4 small potatoes, peeled (or 2 medium, cut in half)

Add some parchment paper to a flat surface, sprinkle with all - purpose flour, add the ball of dough on top and start rolling it out, you want a thickness of about 1/8 of an inch, try to shape the dough into a rectangle instead of a circle, then cut into 4 evenly sized pieces

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

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

2 lbs boneless, skinless chicken thighs, trimmed of excess fat and cut into large, bite sized pieces (about 8 thighs) 1/4 c mirin 1/4 c low sodium soy sauce 1 heaping tsp of sesame oil 1 heaping T of brown sugar 1 inch of fresh ginger, peeled and grated, about 1 T 1/4 tsp black pepper 1/2 tsp red pepper flakes or to taste

Rinse all of your veggies and chop into equal sized pieces (mine were roughly 2 inches in size, and I simply halved the cherry tomatoes).

Add the remaining whole navy beans, chopped broccoli florets (small 1 - inch pieces, think bite size), and the blender sauce to the pot on the stove.

So easy to make — just tear the kale in to pieces — 1 - 2 inches in size.

3 cloves of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3 sweet potatoes, sliced into medium sized pieces 2 stalks of celery, chopped 1/2 medium sized onion, diced 2 tsp of oregano 2 tsp of dried parsley 1 tsp of cumin 1 tsp of onion salt 1 pinch of red pepper flakes 1 crushed bouillon cube

12 spears of thick asparagus, sliced into 1 / 4 - inch thick coins 5 - 6 broccolini (or broccoli) florets, trimmed and cut into bite - sized 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.

4 Pinch off walnut - size pieces of the firm dough and roll them between your palms into smooth 1 - inch balls.

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

Make a hole and begin to stretch the hole out until it's the size of a 50 cent piece (or about 1.5 - 2 inches).

Working with one piece at the time, roll the dough between your hands into and evenly sized rope, about 1/2 inch in diameter.

For steamed greens a good size to cut is 2 - 4 inch pieces.