Sentences with phrase «into cube size»

Or cut into cube size pieces and place in food processor fitted with metal blade and process until smooth.

Not exact matches

Start by cutting the skin off the squash, then chop it into bite sized cubes.

Dice the tomatoes, carrots, zucchini, mushrooms and pepper into small, bite - sized cubes.

Then start by cutting the sweet potatoes into small bite - sized cubes and finely chop the coriander.

Then peel the sweet potatoes, cut them into bite sized cubes and steam for about 20 minutes until nicely soft.

While they cook chop the aubergine into bite sized cubes, slice the mushrooms and cut the broccoli into small florets.

To make the poached pears, peel, core, and slice about 3/4 of a large pear into cubes roughly the same size as the butternut squash.

For the Mango Avocado Salsa: 1) 1 mango, peeled and cut into small cubes 2) 2 medium - sized avocados, peeled and cut into small cubes 3) 1 red onion, peeled and diced 4) 1 large tomato, cubed 5) 1/2 lime, for the juice 6) Salt & pepper to taste

5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

Prepare the vegetables by cutting them into pieces as close as possible to size as the swordfish cubes.

2 cups cooked pinto beans, rinsed, or 2 large portobello mushrooms, chopped into bite - size pieces, or 2 cups cubed seitan

But the biggest addin was to make the orka go a little further (everyone wanted some and more) was to dice a few potatoes into about the same size cubes, toss in while coating with the cornmeal.

Dice your vegetables into similar sized cubes / wedges and throw into the baking pans.

Finely chop the onion and celery, crush the garlic and slice the chicken into cubes the same size as the sweet potato pieces

And I've also made a bite - sized version of it in mini cupcake pans by cutting the apples into cubes, turned out really great and so addictive: D

Sliced or Cubed — Sliced apples make a prettier dish, but it's harder to cut into serving size pieces.

Then peel and cut into bite - sized cubes.

Ingredients: - 2 sweet potatoes, diced into cubes - 3 medium sized beets, peeled and diced into cubes - 16 oz of Brussel sprouts, sliced in half - 1 small onion, thinly sliced - 5 oz of candied pecans, - crumbled goat cheese - olive oil for roasting - salt & pepper for taste Dressing - mix equal parts of: dijon mustard, whole grain mustard, and honey.

Peel the potatoes and chop them into bite - sized cubes.

Ingredients -2 tablespoons oil - 2 1/2 tablespoons of curry powder - 1/4 teaspoon of cayenne powder - 1 medium onion, thinly sliced - 4 garlic cloves, minced - 4 chicken breasts, cut into bite size cubes - 1 can of tomato sauce (14 oz)- 1 can diced tomatoes (14 oz)- I use fire roasted with green chilies!

Using a pastry blender or a fork, cut the butter cubes into the dry ingredients until they are the size of pebbles.

2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish

Cube the carrots into bite - size pieces.

Cut your sweet potatoes into equal - size wedges or large cubes and transfer them to a baking sheet that has been lined with parchment paper.

Add the butter cubes and cut into the flour until the mixture resembles a coarse meal, with a few pea - size butter pieces.

I've also found that tearing your bread into bite - sized pieces instead of diligently cutting it into perfectly uniform petite cubes is much more efficient (and oddly satisfying) if you want to D.I.Y. and still save time.

Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)

Cut the tofu into 12 2 inch cubes; bout the size of ice cubes.

Then cut the block into bite sized cubes and sear all sides in a non-stick pan.

4 metal, bamboo or wooden skewers 1 lb fresh tuna fillet (1 inch thick)-- cut into 16 even - sized cubes 1 small zucchini — cut into diagonal slices Onion slices — cut into 16 even - sized squares 2 bell peppers — cut into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (plus lemon wedges for serving) 2 tablespoons finely chopped fresh flat - leaf parsley 1 tablespoon chopped fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black pepper

Cut the tempeh into bite sized cubes and add the the pan.

Peel and cut the potatoes into small bite - size pieces, about 1/2» cubes.

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

Using kitchen shears, cut the hamburger bun into bite sized cubes (about 25).

2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles

Ingredients 1/2 cup dark brown sugar, lightly packed 1/4 cup sugar 1 stick unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1 cup all - purpose flour 1 cup white whole - wheat flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 cup buttermilk 3 medium sizes Bosc pears, cut into 1/2 ′ cubes

Cut meat into bite sized cubes.

To make a Bread Pudding the bread is first cut into bit sized cubes and the choice of whether to remove the bread crusts is yours.

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

Dice the butternut into equal, bite sized cubes.

2 tablespoons olive oil 6 garlic cloves, minced 1 teaspoon thyme 2 bay leaves 1/2 teaspoon marjoram 1 teaspoon rosemary 3/4 cups vegan, dry red wine (i.e. Frey Table Red) 1-1/2 cups carrots, peeled and sliced on an angle 3/4 cup celery, cleaned and sliced 1 cup potatoes, cubed 1 cup tomatoes, diced 1 cup prepared seitan, cut into bite - size pieces 2 tablespoons molasses 1 tablespoons Dijon mustard 1-1/2 cups cooked kidney beans 1-1/2 cups cooked navy beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original)

Add the butter cubes, cheese and thyme, and cut into the flour until the mixture resembles a coarse meal with a few pea - size butter pieces.

Steam the potato, skin it, cut in cubes and with the help of a strainer or a ricer puree the potato into a medium size bowl.

While the rice and lentils are cooking, chop the broccoli into florets and the sweet potato into bite - sized cubes.

Meanwhile, cut up the stale bread into bite - sized cubes.

Peel the sweet potato and cut into even sized 1 inch cubes.

While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces.

Cut the tofu into 8 equal - sized cubes.

6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)