Sentences with phrase «inch wide»

Turn potato so you can now cut across the lengthwise slices 1/2 inch or 3/4 inch wide.

Cut into 16 strips about 1 / 2 - inch wide across the short side of the pastry.

Smoking Packet Mix: 1/2 cup black tea leaves (roughly 17 teabags for you infidels) 1/2 cup dark brown sugar 1/2 cup raw, long grain rice 2 cinnamon sticks, broken into small pieces 4 - 6 slices of fresh orange rind, 1 inch wide and 2 - 3 inches long

If necessary, even out the excess fat (it should be just 1/2 inch wide).

Slice the radishes thin on a mandolin (or using a very sharp knife), and slice the spring onions about 1/4 inch wide on a diagonal.

Roll out remaining dough onto plastic cutting board and cut into half inch wide strips.

The hot pods are red and about 1/4 inch wide by 1 1/2 to 3 inches long.

First we visited two palmito (hearts of palm) processing factories, where palm stems are peeled, cut, and processed into tender cylinders about an inch wide and five inches long.

Slice the chicken breast into strips 1 / 4 - inch wide.

«From the highlands»; a common, small, bullet - shaped chile about 1 1/2 inches long and 1/2 to 3/4 inch wide used in salsas.

«By the ounce»; in Mexico, a small dried, brick - red Oaxacan chile about 3 inches long and 1/2 inch wide.

Look for ones that are about 1/2 inch wide (they should resemble tagliatelle).

A dried chile from the state of Aguas Calientes; it is 1 to 2 inches long, 1/2 inch wide, and the seeds rattle in the pods.

The pods, which are conical and cylindrical, are pendant and measure about 2 to 3 inches long and 1 inch wide.

4 tablespoons butter (divided use) 4 tablespoons vegetable oil (divided use) 2 pounds boneless pork, thinly sliced and cut into long strips about 1 / 2 - inch wide 3 medium onions, sliced thinly (crosswise) and separated into rings 2 tablespoons flour 3 tablespoons Hungarian paprika or New Mexico chile powder (medium - hot or hot, to taste) 1 green bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 red bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 yellow bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 2 to 3 hot green peppers (jalapeños or serranos), cut crosswise into small rings 1 cup beef or chicken stock 3 tablespoons tomato paste 2 to 3 large garlic cloves, minced 1 teaspoon salt 1 bay leaf

Pull into long strips, 1/2 inch wide.

The fresh pods, usually orange, are about an inch wide and an inch and a half long, with a distinct aroma reminisicent of apricots.

1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese

Ideally, each sample should measure six to eight inches long and about one - half to one inch wide.

Cut the snapper filets into pieces about 1 inch long and 1/2 inch wide.

The familiar small green chile about 3/4 inch wide and 1 1/2 to 2 inches long.

Using a knife, trim the rough edges and cut into 1 / 4 - inch wide strips.

You can use a one or two inch wide paint brush to mop or sop your meat, but the traditional tool is a miniature cotton mop that is available from barbecue supply stores.

Slice each chunk into thin strips, about 1/8 to 1 / 4 - inch wide.

Roll the dough out on a lightly - floured surface to 12 - inch wide and approximately 12 or 14 inches in length.

On a lightly floured work surface, divide the dough in half and shape into two 12 - inch wide squares.

Chop carrots, onion and celery in small pieces, 1/3 inch wide.

Cut the potatoes into thin slices about 1/4 inch wide.

Once the bell peppers have cooled off, cut the stock and remove the skin, then cut vertical strips that are about 1 - inch wide

Roll each half on board until lightly coated with flour; form into a 1 / 2 - inch thick and 4 - inch wide log.

Cut two long, 2 - inch wide strips of parchment paper and place them over the pie dish in a crisscross fashion.

-LSB-...] 1/2 teaspoon black pepper 3 - 4 celery ribs, cut into 1/2 inch wide pieces 2 - 3 carrots, sliced 5 cups chicken stock or vegetable stock 2 tablespoons tomato paste 1 tablespoon dry red wine or red wine vinegar -LSB-...]

Roll it out to the thinnest setting on a pasta rolling machine, then cut the resultant sheet into ribbons 1 / 4 - inch wide.

Using a round cookie cutter (about 1 1/2 - inch wide) or other desired shape, cut out the cookies and place on the lined baking sheet.

Holding the pastry bag straight up and down, hovering about 1 / 4 - inch off the parchment, pipe out about 36 balls of dough, each one 3/4 inch wide and 1/2 inch tall.

Homemade Fruit Leather Makes 10 1-1/2 - inch wide rolls

Slice cooled salmon into 1/2 - inch wide strips.

Line the bottom of a small (about 8 inch wide, or 20 cm) round spring - form pan with saran wrap (it will make it easier to take out the cake).

Cut a 1 - inch wide strip from the top of each baked potato.

Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11 - inch - long) logs (each about 1 inch wide).

Cut dough into 20, 1 / 4 - inch wide strips.

Cut the zucchini into spears about 3 inches long and an inch wide roughly.

To make the pockets you just cut a strip about 1 - inch wide off of each pita, then carefully open to create a pocket.

Arrange cucumber slices on each tortilla in a single row, overlapping them slightly, and leaving a strip about 1 inch wide along one edge of the tortilla uncovered.

The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk

Cut the rope into small pieces, each about 1/2 inch wide; You should end up with 12 to 13 pieces per rope.

«By the ounce»; a small dried, brick - red Oaxacan chile about 3 inches long and 1/2 inch wide.

3) Coarse chop the leaves into 2 - 3 inch wide pieces.

Slice 1/3 pound bacon into lardons — short pieces about an inch long and a quarter - inch wide.

The hot pods are red and about 1/4 inch wide by 1 1/2 inches long.