Sentences with phrase «into small sticks»

Ingredients 4 - 5 handfuls of fava beans 1 and a half handfuls of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]

4 - 5 handfuls of fava beans 1 and a half handfuls of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice of half a lemon 1 tablespoon rice vinegar a pinch of whole sea salt a pinch of chili powder fresh basil, cleaned and chopped, to taste

Slice each slab into smaller sticks of tofu.

Not exact matches

But rather than have patients take buprenorphine manually, Probuphine dispenses small amounts of the drug continually into the bloodstream, ensuring that people actually stick to their prescribed regimen.

Accessories and other gear (cables, power supply, adapters, memory sticks, and such) go into a small pouch, which Dyment also packs in the center section.

All too often, small business owners get stuck in the office managing their business» daily operations rather than working with customers to pursue the passion that inspired them to go into business in the first place.

«At the beginning of each class just set one small goal (hold a plank for 5 seconds longer, sink into the exercises an inch deeper) and you will definitely see results if you stick with it!»

My merkur 25c, fell into the sink bowl and shattered into three pieces, could I use metal glue to stick the small threaded nipple back on the top head.The height it fell from was no more than 600 mm.

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

4 large or 8 small, New Mexican green chiles, roasted peeled and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon salt Vegetable oil for frying

I replaced 120g with seeds and nuts (I pulsed in my stick blender bowl to make them into small pieces).

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

I opened up all my cupboards, thought about what kind of nutrition I wanted to get out of my snack (fiber, vitamins, minerals, protein, carbs, heathy fats), chopped a dark chocolate bar in half, turned on my hob, added some water to a small pot, took out a bowl and threw in a bunch of seemingly random ingredients, rolled that dough into truffles, dipped them in what was by then melted chocolate, stuck the truffles in the freezer for 8 minutes and BAM!!!!!!!!!!!!! They were ready!

Graham Crackers — about 16 graham cracker sheets 10 ounce bag of white chocolate melting wafers 2 clementine's peeled and separated 1 cup of Shelled Setton Farms Pistachios and broken into small pieces Handful of thin stick pretzels Handful of dark chocolate chips

1 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)

250g 100 % hydration sourdough starter 125g whole milk, lukewarm 500g all - purpose (plain) flour 75g sugar 115g unsalted butter, room temperature, cut into small pieces 1/4 tsp salt stick of marzipan (optional, or you can add 125g slivered almonds instead)

1/2 cup (one stick or 1/4 pound) cold unsalted butter, cut into small pieces (keep butter in refrigerator until ready to use)

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.

I cut the bread into small cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature's Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese).

Stick to portion sizes and always scoop your ice cream into a small bowl, instead of eating it directly from the container to prevent overeating.

For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons butter, cut into small pieces 1/2 cup good quality honey, such as Wildflower, Orange Blossom or even Rosemary Blossom honey 2 large sprigs of rosemary, cut in half 1 cinnamon stick Strips of lemon zest from 1/2 lemon

Dice the brownie into small pieces, about the size of two miniature chocolate chips stuck together.

FOR THE TOPPING 1 cup oats 3/4 cup all purpose flour 1 stick butter, chilled and cut into small pieces 1 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 cup pecans, chopped

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

Using a small piece of parchment paper to prevent the mixture from sticking to your hands, press everything evenly into the pan.

To the above bowl, add 1 stick of cold butter (cut into small cubes) and using your fingers break the butter and incorporate it into the dough.

My popsicle molds are small and there was chocolate mixture leftover, so I poured the small overage into a 4 ounce ramekin and stuck it in the fridge.

2 1/2 cups all - purpose flour 1 teaspoon salt 1 tablespoon sugar (only for sweet pies, omit sugar for savory pies) 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes 1/4 to 1/2 cup ice water

Cut a stick of butter into small squares and chill until the flour / salt mixture has been in the fridge for 30 minutes.

-LSB-...] flour) 6 tablespoons (3/4 stick) butter, cool and cut into small pieces (buy grass - fed butter here, how to make butter) 1 cup buttermilk (buy buttermilk starters here, how to make buttermilk) 2 tablespoons whole cane -LSB-...]

I didn't want all that effort for a beautiful meal to go to complete waste, so I salvaged what I could of the food, dumped it into a smaller but definitely - oven - safe dish and stuck it back in to bake.

-LSB-...] flour) 6 tablespoons (3/4 stick) butter, cool and cut into small pieces (buy grass - fed butter here, how to make butter) 1 cup buttermilk (buy buttermilk starters here, how to make buttermilk) 1/4 cup whole cane sugar -LSB-...]

Remove the cake balls from the freezer and insert a lollypop stick or small appetizer - length skewer into the top of each one (stick it in far enough so it is more than halfway through but doesn't puncture the other side of the ball).

I save myself using a lot of small bags by doing your method, steaming then flash freezing them on a piece of parchment paper laid out across the whole freezer, the rounds shouldnt touch when freezing, after 2 hours flip and wait another hour, they will be able to be packed into a big gallon bag and the rounds wont stick together, works for shredded uncooked zucchini too.

You should be able to shape mixture into small patties at this point, if not dust a bit more cassava flour on top and mix into mixture until it's a shape - able consistency and isn't sticking to your hands.

Pink Pickled Turnips 1 1/2 cup water 2 1/2 tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)

If you don't have popsicle molds, you could easily pour the mixture into small paper cups with a popsicle stick inserted into the middle, then simply tear off the paper cup when ready to serve.

1 large onion, chopped 2 cloves garlic, chopped 3 sticks celery, chopped 2 carrots, chopped A splash of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin chopped tomatoes 2 aubergines, chopped into small pieces 250g chestnut mushrooms, chopped Small bunch flat leaf parsley or coriander, roughly chsmall pieces 250g chestnut mushrooms, chopped Small bunch flat leaf parsley or coriander, roughly chSmall bunch flat leaf parsley or coriander, roughly chopped

1 small butternut squash, (1 to 1 1/2 pounds) seeded, peeled, and cut into 1 - inch cubes1 medium onion, cut into 1 / 2 - inch wedges1 1/2 tablespoons olive oil1 / 2 teaspoon kosher salt, plus more for the pasta water4 ounces sliced bacon1 pound store - bought bowtie pasta or 1 1/4 pounds homemade4 tablespoons (1/2 stick) unsalted butter, cut into chunks10 fresh sage leaves1 / 2 cup finely grated Parmesan cheeseFreshly ground pepper 1.

For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion, small diced 2 - 3 stalks celery, small diced 1 bulb fennel, trimmed and small diced 2 large baking apples, peeled and small diced 3 large cloves garlic, minced 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or sea salt 1/2 teaspoon freshly cracked black pepper

Cut 1/2 cup (1 stick) butter into 8 pieces.Combine butter, whole milk, and sour cream in a small saucepan over medium - low heat.

2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins

Spoon a small amount into each mini muffin cup, using a brush (or a popsicle stick) to push the chocolate up the sides.

Carefully grab a small handful and roll into about 1 - inch balls - the mixture will stick to itself pretty easily.

1/2 c all - purpose flour 1/4 c sugar 1/2 tsp baking powder 1/4 tsp salt 1/3 stick cold Earth Balance, cut into small pieces 1/8 c boiling water

• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)

For the pâte brisée (pie crust): 1 1/4 cups all purpose flour, plus extra for dusting 1/2 teaspoon salt 1 teaspoon sugar 8 tablespoons chilled unsalted butter (one stick cut into small pieces) 2 - 4 tablespoons ice water, plus extra if needed 1 egg, slightly beaten

If you want, run your chef's knife through the thyme to break them into smaller spieces (they'll stick to the bread better).

Cut the butter into a small dice, spreading the flour around so the little cubes of butter don't stick together.

2 1/2 cups whole wheat pastry flour (original recipe calls for regular whole wheat flour or white whole wheat) 1/2 cup bread flour 2 1/2 teaspoon baking powder 1/2 teaspoon baking powder 3/4 teaspoon salt 1 stick cold unsalted butter, cut into small cubes 3/4 cup buttermilk 1 large egg 3 Tablespoons honey