Sentences with phrase «inch thick round»

Slice the onion into 1/4 inch thick round slices.

ingredients AUTUMN PUFF PASTRY BITES 1 sheet puff pastry (thawed) 1/4 cup apricot jam (plus more to garnish) 1 tablespoon fresh thyme leaves 1 Granny Smith apple (peeled, sliced 1 / 4 - inch thick round slices) 1/4 cup brie cheese 1 tablespoon olive oil 1/4 cup whole pecans Kosher salt (to taste

Roll out the first ball of dough with your favorite rolling pin until it's a 1 / 8 - inch thick round.

Scoop out a large tablespoon of batter roll it into a ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn't stick to the rolling pin or work surface (I carefully use a bench scraper to lift it from my marble to the skillet).

Slice the tomatoes into 1 / 8 - inch thick rounds.

Optionally, you can cut your vegetables into any uniform shape as desired, such as 1/4 inch thick rounds.

Peel the rind from the rest of the orange, place it on a cutting board and slice it into 1/4 - inch thick rounds.

2 sweet potatoes, sliced into 1/4 inch thick rounds Olive oil Jerk seasoning (recommended: Dizzy Pig Jamaican Firewalk) Kosher salt

Using sharp knife, cut polenta log into 1/4 - inch thick rounds.

To make these I simply cut my zucchini into about 1/4 inch thick rounds, then dipped them in egg whites and coated them in a bread crumb and parmesan cheese mixture.

2 tablespoons coconut oil 1 acorn squash, sliced in 1 / 2 - inch thick rounds and seeds removed 1/4 teaspoon salt 1/4 teaspoon pepped 2 teaspoons brown sugar 1/2 cup whole pecans, chopped 1/4 teaspoon pumpkin pie spice 6 cups baby arugula 1 avocado, sliced 1 pomegranate, arils removed 1 seedless cucumber, sliced

Once the skin is removed cut the plantains into 1 - inch thick rounds.

Potato Chips, I cut red new potatoes into 1/4 inch thick rounds and fire up the air fryer.

Slice logs into 1/2 inch thick rounds and set on parchment papered or greased baking sheet.

In the meantime, use a mandoline to slice the potatoes into 1 / 8 - inch thick rounds.

Rinse the potatoes, and slice them into 1 / 2 - inch thick rounds.

kielbasa, sliced into 1/2 - inch thick rounds 1/4 c. orange juice 1 1/2 c. diced onions 1 (14.5 oz.)

For goat cheese 1 egg 1 tablespoon water 1 cup finely chopped shelled unsalted pistachios 1 - 8 ounce log goat cheese, sliced crosswise in 1 / 4 - inch thick rounds

Gratin 8 tablespoons unsalted butter, melted 8 slices French Country Bread, with crusts, cut into 1 - inch thick rounds 3 tablespoons Dijon Mustard (any variety)

1 whole fresh pineapple, top / bottom / skin removed, cut into 1/2 - inch thick rounds, center cores removed with round cookie cutter

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

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

1/2 small onion 2 large chilled tomatoes, sliced into 1 / 4 - inch thick rounds Several basil leaves, cut into chiffonade 1 Tbsp extra virgin olive oil 1 Tbsp balsamic vinegar 1 tsp honey Salt to taste

ingredients POACHED SALMON: 5 cups water 1 lemon (cut into 1 / 4 - inch thick rounds) 2 shallots (peeled, halved lengthwise) 1 stalk celery (cut into 1 - inch pieces) 2 carrots (peeled, cut into 1 - inch pieces) 1 bay leaf 2 tablespoons Kosher salt (plus more to taste) 2 (4 - ounce) skinless salmon fillets FARFALLE WITH CREAM SAUCE: 3 egg yolks 2 and 1/4 cups heavy cream (divided) 1 pound farfalle 3 tablespoons unsalted butter 1 shallot (peeled, minced) 1 clove garlic (peeled, minced) 1/4 cup vodka 1 recipe poached salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest fresh parsley (finely chopped, to garnish) tarragon (finely chopped, to garnish) Kosher salt and freshly ground pepper

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.Slice the zucchini into 1 / 4 - inch thick rounds.

Preheat the oven to 325 degrees F. Slice the logs into 1 / 2 - inch thick rounds and place on a parchment - lined sheet pan about 1 inch apart.

Remove logs from the fridge (or let defrost, if frozen, for about 10 - 15 minutes) and slice into 1 / 4 - inch thick rounds.

Cut the chilled dough into 1 / 2 - inch thick rounds (I use a thin, long knife) and transfer to the baking sheets, at least an inch apart.

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

Slice eggplant in 1/2 inch thick rounds.

Peel the butternut squash and slice into approximately 1/2 inch thick rounds.

Cut lime into thirds width-wise, using the middle third to cut four 1/4 inch thick rounds.

Armed with a mandolin, I sliced russet potatoes into 1 / 8 - inch thick rounds and soaked them in cold water to rinse off the starch.

Slice the zucchini into 1 / 4 - inch thick rounds.

Slice logs into 3/8 inch thick rounds.

Mini Roasted Veggie Skewers w / Raw Garlicky Basil Dip yield: approx 12 skewers, 6 ″ long, approx 2 cups of dip 1 sweet white onion, quartered, layers separated, larger ones cut again if needed, total of 24 pieces 2 red peppers cut into 1 ″ square pieces, total of 12 pieces 3 slender zucchini sliced into 1/2 inch thick rounds, total of 24 slices 12 cherry tomatoes 3 cloves garlic crushed 1/4 cup olive oil sea salt 12 skewers 6 ″ long

Cut the butter crosswise into 1/2 inch thick rounds.

Peel the sweet potatoes and slice them into 1 / 2 - inch thick rounds.

Preheat oven to 400 degrees F. Slice eggplant into 1/4 inch thick rounds and set on a parchment paper - lined baking sheet.

-1 large yellow onion, quartered -4 medium carrots, cut into 1/4 inch thick rounds -4 medium parsnips, cut into 1/4 inch thick rounds -1 large red onion, chopped -4 cloves garlic, minced -2 cups strained tomatoes -1 cup water -4 cups cooked pinto beans -2 tbsp chili powder - cayenne pepper to taste -1 tbsp basil -1 tbsp oregano - sea salt and black pepper

Peel the butternut squash and slice into approximately 1/2 inch thick rounds.

Not exact matches

Roll it out into a round 1/8 inch - thick and transfer it to a pie pan and flute the edges.

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

Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5 × 10 inches and about 1/2 inch thick.

Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick.

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.

On a lightly floured surface, shape the dough into an 8 - inch round (about 1 inch thick).

Slice the lemons into 1 / 2 - inch - thick rounds (see photo), and use the tip of a knife to remove any seeds.

I think if you made the cupcake recipe as written (without doubling) it would make one fairly thick 9 - inch round cake.

Roll dough out on floured work surface to form 10 - inch round or a 12x4 - inch rectangle, about 1/4 inch thick or less.