Sentences with phrase «into long slices»

About 1 8oz jar of sweet roasted red peppers — remove all the black, charred bits with a spoon and cut into long slices

It is an eggplant or zucchini cut into long slices to resemble a tongue.

Not exact matches

Start by slicing the red pepper into about eight long strips, discarding the seedy centre part.

It made it very difficult to cut into slices - I only ended up getting about 16, and I had to very carefully pick them up with a long spatula and then reshape them in the pan.

Seed it, then slice the bell pepper lengthwise into long strips.

Peel carrots, slice into long planks, then cut into very small chunks.

Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed

Ingredients: -2 cups short - grain brown rice -3 Chinese chicken sausages, sliced -8 oz shittake & cremini mushrooms, sliced -1 tbsp ginger, diced -1 tsp garlic, grated -3 fresh lemongrass, cut into long, skinny strips -1 / 2 cup chicken broth -2 tbsp soy sauce

They need about 5 minutes longer to cook than the tenderloin, which means you can remove the tenderloin and let it sit for that amount of time before slicing into it.

You start by simply slicing the Panettone loaf into long sections, and lay it flat into a 9 × 13 pan or baking dish.

Lay each quarter down and slice it into three long wedges.

Drain tofu and slice into thin, long cubes (or the shape of your choice) and arrange in dish for marinating.

I slice up the potato long ways, into big slabs, cook them in the pan for about 15 - 20 minutes total, then slice them into fry shapes.

Slice the potatoes into long fry shaped strips.

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

The yams were sliced into long, flat fingers and roasted with olive oil, salt and pepper.

Rather than cutting the bread in long slices, I sliced them into thick medallions.

After I rolled the dough out and rolled into a long «snake» I cut it into about 2 ″ pieces and then cut each piece into 3 sections — two slices, not quite through, and 1 slice in between the two in the opposite direction, then I twist the piece into a knot.

I cut it into 8 long slices.

Slice the tempeh into long strips.

Cut the leeks into 3 inch long pieces and then slice them lengthwise.

Roll the dough into a long log, then cut approximately equal slices of dough, as you can see of step by step pictures.

Using a spiral slicer or julienne peeler, slice the summer squash into long thin noodles.

4 medium parsnips, peeled, sliced lengthwise into 1 to 2 inch long pieces, any tough woody core removed

Stack those slices and cut them lenghtwise into long noodley strips.

extra firm tofu, cut into 1 ″ long columns 1 14 oz can coconut milk 2 cups vegetable broth 2 tsp turmeric 2 tbsp soy sauce 1 tbsp sugar Juice of 1 lime 2 shallots, sliced into rings 1/3 cup chopped fresh cilantro

And cut the onion into thin long slices also.

Slice carrots into 1 / 4 - inch thick sticks that are about 3 or 4 inches long.

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

2 teaspoons lemon zest (I like to use a vegetable peeler to remove long pieces of lemon zest and then thinly slice these into slivers of zest)

1 - 1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package

Starting at 1 long side, roll into a tube, then slice at 1/2» intervals across tube to create ribbons.

Slice all the bell peppers into thin long strips — about 1 cm thick and 2 inch long.

Salad: 2 salmon fillets, grilled or poached 6 cups spinach or mixed greens 1 avocado, sliced 1/2 large cucumber, diced or cut into long chunks for baby 1 carrot, grated 1 bundle of soba noodles 1/4 cup pumpkin seeds

4 - 6 leaves of Swiss chard, fold the leaves in half lengthwise, cut off stem, and slice into 1 / 4 - inch thick, 2 - inch long strips.

Peel the potatoes, cut lengthwise into quarters or sixths, and then cut each long slice into bite - sized pieces.

Transfer chicken to cutting board; cool slightly until easy to handle, then cut into long thin slices.

Working with one log at a time, using a long serrated kinfe, cut each log into slices between 1/2 and 3/4 inch thick.

I sliced the dough, vertically, into six long strips.

Chicken breasts are simply sliced into long strips, soaked in buttermilk, and then run through a three - step breading process before being baked to crispy perfection.

Slice each of those three parts into three long strips.

With a knife or pizza cutter slice the dough into long 1/2 ″ strips...

Brush several slices of bread with this sauce, liberally; cut the slices into 3 long fingers each; then place on a cookie sheet and grill carefully till crisp.

For the garnish: 1 tablespoon Spanish extra-virgin olive oil 1 slice rustic white bread 8 plum tomatoes, with the seeds prepared as «fillets» 12 cherry tomatoes, halved 1 cucumber, peeled and cut into 1 / 2 - inch cubes 4 pearl onions, pulled apart into segments 2 tablespoons Spanish extra-virgin olive oil 1 tablespoon sherry vinegar Sea salt to taste 4 chives, cut into 1 - inch long pieces

Carefully slice the zucchini into thin, long slices.

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

Slice sweet potatoes into long strips, 1/4 to 1/2 inch thick.

Slice chicken breast horizontally into 1 - inch long strips.

Roll the dough and cut into thin long slices.

Using a vegetable peeler, remove two 2» - long strips of zest from grapefruit (try not to get any of the white pith) and thinly slice zest lengthwise into strips; set aside for serving.