Sentences with phrase «inch wide slices»

Not exact matches

Slice the peppers into 1 / 3 - inch wide strips.

Stack 2 or 3 slices on top of each other and slice again lengthwise about 1/2 inch wide.

8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blend

Slice it into buns about 1 - inch wide.

1 9 - oz package Halloumi cheese, cut crosswise into 8 slices 8 3 - inch triangles thinly sliced watermelon, about 3 / 8 - inch wide, preferably seedless Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for gsliced watermelon, about 3 / 8 - inch wide, preferably seedless Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for gSliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for garnish

With the seam side down, slice the roll into 4 pieces, each piece will be about 1 1/2 inches wide.

Slice logs on the diagonal into pieces about 1 - inch wide, and place the pieces on their sides; bake 5 minutes.

With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Start by cutting up the peppers into fairly thin length-wise strips, about 1 cm (1 / 4 - inch) wide, following the directions in our post on «how to slice a bell pepper ``.

Take the avocado sections and slice lengthwise about 1/4 inch or 1/2 an inch wide depending on size of desired cubes.

Peel and pit the avocados, then cut into 1 / 2 - inch - wide slices or cubes.

Line the bowls up behind your cutting board and begin slicing the tofu down the wider side a little less than 1/2 inch thick.

Using a serrated knife and a sawing motion, slice the roll into pieces that are 1 to 1/2 inches wide.

To prepare as kebabs: Trim the thighs and then slice them lengthwise into 1-1/2 - to 2 - inch - wide strips.

Cut each leek lengthwise in half, then crosswise into 1 / 2 - inch - wide slices.

Two 8 - ounce packages tempeh, any variety * 1 green bell pepper, cut into wide strips 1 red bell pepper, cut into wide strips 1 cup baby carrots 1 medium zucchini, sliced 1/2 inch thick 1 medium red onion, halved and thinly sliced, rings separated 1 cup small whole baby bella or crimini mushrooms 1 cup natural barbecue sauce, or as needed to coat ingredients

Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced

Preheat oven to 400 * F. Slice tempeh into large strips about 1 1/2 inches wide and 4 inches in length.

Using a serrated knife, slice your cookies about 1/2 inch wide.

If you're new to collard greens, this is how I like to cut them: Wash them, cut out the stems, stack the leaf halves, roll them up lengthwise like a big cigar and slice the roll into 1 / 4 - inch - wide ribbons.

Pat the blocks of tofu dry and slice them into batons about 1 inch wide and 1/2 inch thick.

I usually make two focaccias, each approximately three inches wide by six inches long and 1/2 -3 / 4 inches deep, to use as the two bread slices to sandwich ingredients between.

Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard seeds 1 onion, sliced 1 glove garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4 slices good bakery bread, toasted Garam masala (optional), for garnish

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

Step 8 Stack & slice Stack the slabs on top of each other and slice them again into 1/8 inch - wide sticks.

Slice the steaks on the bias into strips 1/2 inch wide by 3/4 inch long, cutting nearly to the edge of the steak, but leaving each piece intact.

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

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

Add a thick slice (about 2 inches wide) of baguette bread to a bowl with some water to soften the bread

Using serrated knife, cut logs diagonally into 3DA4 - inch - wide slices.

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.

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

-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-...]

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

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

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

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

Slice the chicken breast into strips 1 / 4 - 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 diagSlice the radishes thin on a mandolin (or using a very sharp knife), and slice the spring onions about 1/4 inch wide on a diagslice the spring onions about 1/4 inch wide on a diagonal.

Slice 1 clove of garlic in half and rub the wide end across the face of the toast, after taking it out of the pan, making sure to hit every inch.

2 pounds bulk Italian sausage, hot or mild 1 loaf of round bread, uncut and 8 to 10 inches wide Dr. BBQ's Northern Barbecue Sauce, or your favorite BBQ sauce Hot sauce as needed (I used Dirty Dick's Hot Sauce) 4 leaves Greenleaf lettuce1 cup crumbled bleu cheese, Maytag preferred 1 cup cooked crumbled bacon 1/2 cup sliced yellow peppers from a jar 1 medium onion, sliced and grilled 1 tomato thinly sliced

BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin, sliced crosswise into 1/4 - inch - wide slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion, halved and sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red wine (such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a few sprigs for serving 1.

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

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

With a sharp knife or pastry wheel, slice the rectangle into 4 smaller rectangles, each 2 inches wide by 6 inches long.

Transfer to a cutting board, slice into 2 - inch - wide pieces and serve warm.

We slice raw cheddar cheese into strips 1/4 inch wide and 3 inches long.

Roll up and slice about 1/2 inch wide pieces.

Cut 1 ounce (2 slices) deli roast beef slices (rare) into 1 / 3 - inch - wide strips.

1 head romaine lettuce, stalk and tough outer leaves removed, sliced crosswise into 3 / 4 - inch - wide strips (about 6 cups)