If it crumbles
into dry pieces, you'll need to add more water.
Not exact matches
(the brewer puts the cereal in a bag to prevent
pieces from getting
into the beer — in a procedure that's similar to
dry hopping.)
He was falsely accused, arrested, slapped, spit on, had His beard pulled out of His face, sent to court where though no guilt was found was sentenced to be beaten to within an inch of HIs life, struck with rods, whipped with a weapon that had sharp bones and different
pieces tore large chuncks of flesh off, drug back to court wearing a robe which when the blood
dried to it became its own bit of torture, the first beating not good enough so sentenced to die, had a crown of thorns pressed down
into his skull causing much more blood loss, beaten some more, forced to carry an extremely heavy wood beam as he marched toward His death, whipped and beaten along the way, had huge nails driven through His hands and feet, and had a shoulder separated.
My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper
into really small
pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons of tomato puree, salt,
dried herbs and a squeeze of lime.
Chop coriander leaves and sun -
dried tomatoes
into small
pieces, then chop the cucumber
into quarters length - ways before slicing out the seedy middle of each quarter and then chopping the harder part
into thin slices.
1/2 cup
dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn
into bite - size
pieces
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up
into 3 / 4 - inch cubes 5 small
dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small
piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
baking soda 1/4 cup goji berries 8 drops liquid stevia 1/2 cup mixed seeds, pumpkin, sunflower, sesame 1/4 cup pistachios roughly chopped 1/4 cup
dried apricots, cut
into 2.5 cm
pieces Pinch Celtic sea salt 1 large egg
1/2 cup
dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut
into 1/4 - inch
pieces 1 stalk celery, cut
into 1/4 - inch
pieces 2 carrots, peeled and cut
into 1/4 - inch
pieces 1 onion, cut
into 1/2 - inch
pieces 2 leeks, cut
into 1/2 - inch
pieces 2 red potatoes, unpeeled, cut
into 1/2 - inch
pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut
into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste
Add the butter to the
dry ingredients and use a pastry cutter to cut it
into the mixture until the flour - coated
pieces are the size of peas.
When your hour is up, chop your pecans up
into small
pieces and place them in a
dry frying pan and gently heat them up over a low heat for 5 to 7 minutes, turning them every few minutes.
Let it
dry and chop
into pieces.
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch]
pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other
dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Cut the butter
into a few
pieces and toss them
into the
dry ingredients.
2 small Gala apples, cored and diced
into 1 / 2 - inch
pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut
into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup
dried cranberries
Lay two
pieces of wax paper, 10 inches in length, on your counter, and sift the flours and xanthum gum three times: first putting the
dry ingredients
into the sifter on one
piece of wax paper and sifting, then moving to the other
piece of wax paper and dumping the sifted flours from the wax paper and sifting one more time.
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise
into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise
into 1 / 2 - inch
pieces 2 large celery ribs, cut crosswise
into 1 / 2 - inch
pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon
dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
Rolled oats are sometimes precooked as quick oats and then
dried and rolled
into very thin
pieces.
I then try and break up the cassia bark
into smaller, more manageable
pieces, after which I
dry roast it to activate essential oils and give it a burst of flavour.
1/2 lemon 1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut
into thirds 1/8 teaspoon
dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut
into 1 - inch
pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
4 - 5 apples, cored, peeled, and chopped
into 1/2 - inch
pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup
dried cherries 1/3 cup chopped walnuts 1/3 cup chopped pecans 1/3 cup packed dark brown sugar 1/3 cup water 2 t. cinnamon 1/2 t. ground ginger Pinch nutmeg 1/4 t. salt
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp
dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken
into 2 - 3 cm (1 ″)
pieces 2 Tbsp pumpkin seeds, toasted
3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut
into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut
into 3 - inch
pieces 3/4 pound
dried Asian egg noodles
Press tofu
dry between sheets of paper towel then cut
into bite - sized
pieces.
This is a surprisingly tasty salad that goes with lots of dishes or is great by itself Ingredients One head of broccoli, chopped
into small
pieces 1 cup of red grapes, cut in half 1/4 cup of rasins or
dried cranberries 2
pieces of cooked bacon...
1 small red or yellow onion, peeled and cut
into 4
pieces 1 2 - inch
piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon
dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
1 pound
dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped
into 1 inch
pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup
dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
With your fingers, incorporate the butter
pieces and shortening
into the
dry ingredients until the mixture resembles coarse crumbs.
2 1/4 pounds (1 kilogram) of an assortment of
dried (apricots, figs, prunes, raisins, sultanas, currants,
dried cranberries,
dried cherries, etc.) and candied fruit (mixed peel and / or cherries), all chopped
into bite sized
pieces
1) 200g of butter 2) 2 medium onions, chopped 3) 2 cloves of garlic, roughly chopped 4) 750g of beef livers, cut
into small
pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its
dry white wine, not sweet or dessert wine) 6) 1 teaspoon of mustard powder 7) Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)
1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded
into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup
dried cranberries, coarsely chopped 3
pieces of
dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
1 cup
dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed
into 1 - inch
pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon
dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
1 bunch organic kale, washed and
dried and torn
into large
pieces 3 tablespoons coconut oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1 teaspoon cinnamon pinch of sea salt 1/3 cup coconut flakes
Use your fingertips to rub butter
into dry ingredients until the largest
pieces are the size of small peas.
2 c
dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut
into eights 4
pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper
Meanwhile quinoa is cooking cut mango, sun -
dried tomatoes, scallions, basil and spinach
into smaller
pieces and add to a big bowl with drained chickpeas.
1 large eggplant, cut
into 1/4 - inch - thick rounds Olive oil, for brushing the grill pan 1 cup oil - packed sun -
dried tomatoes, plus 2 tablespoons of their oil 1/2 cup bocconcini packed in oil 6 fresh basil leaves, torn
into small
pieces 3 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper
I
dry finely shredded peel for
dried peel, but I also like to save larger
pieces of peel to make
into candied peel.
1 green (or semi-ripe) plantain 1 cup
dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut
into 5 - cm [2 - inch]
pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or
dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of
dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
Cut shallot, sun -
dried tomatoes and spring onion
into smaller
pieces and add them to potato mixture with capers.
Add asafoetida, chana dal, urad dal, sesame seeds, whole
dry red chilies broken
into pieces, mix well and let it cook for few seconds till the dals turns golden in color.
It's basically steamed kale, squeezed
dry and torn
into bite - sized
pieces with a dressing of tamari, ginger, sesame oil, garlic and toasted sesame seeds.
1 slice white bread, crust removed and cut
into 1/4»
pieces 2 tbsp milk 1/4 cup finely chopped shallots (1 shallot) 2 cloves garlic, minced 3 tbsp finely chopped fresh mint 3 tbsp finely chopped cilantro 1 tsp
dried oregano 3/4 tsp salt 1/2 tsp freshly ground black pepper 1 1/2 lbs ground lamb
1 1/2 cups high - gluten bread flour 2 tbsp sugar 1/2 package (or 1 1/8 tsp) active
dry yeast 1 pinch salt 2 eggs 1/4 cup plus 1 tbsp warm water 1/2 cup (1 stick) unsalted butter, cut
into small
pieces and at room temperature
With a pastry blender, cut the butter
into the
dry ingredients until there are no
pieces of butter that are larger than a pea.
Cut french bread
into 1 inch
pieces, lay out on a baking sheet or wire rack, cover with a clean kitchen towel and allow to
dry out for 24 hours.
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.
Wash and
dry the vegetables, then cut the potatoes and cauliflower
into 1 / 4 - inch thick slices /
pieces.
1 large eggplant, cut
into 1» square
pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz
dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)
Chop all raisins,
dried cranberries, walnuts
into small
pieces.