Sentences with phrase «into wide strips»

Use zucchini noodles cut into wide strips to imitate the shape of fettuccine noodles.

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

Not exact matches

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

Remove the cake from the refrigerator and cut it into 1 1/2 - inch - wide strips.

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

As you can see, some of the strips may be a little wider or longer than the other — simply just bring the strips over the top of the apples, closing the fruit into the center of the pastry.

Cut the sheet of dough into strips as wide as you like, toss with flour to prevent sticking together, and set aside while you roll out the rest of the dough.

Cut into strips 2» long by 1/2» wide and toss in additional sugar.

Cut the pie crust into strips about 3/4» wide or so that you have 9 - 10 strips.

Halfway though drying, slide the parchment briefly back onto the counter, and cut the disc into 1.5 ″ wide strips with the flat edge of a large metal dough scraper (which will cut the dough nicely but not the parchment), and then cut the strips crosswise, and resume drying / baking.

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 ``.

(Optionall: cut a 3 - inch wide strip of parchment paper long enough for ends to overhang sides of pan, press into bottom and up and over sides, and spray again with non stick spray.)

With kitchen shears, cut the square of candy in half, and then cut each half into 1 / 4 - inch wide strips.

Using a sharp knife and a ruler cut the pastry into long strips 1/2 inch wide.

Working with one piece at a time, roll or stretch into an oblong strip about 8 inches long and 4 inches wide.

To Assemble the CakeCut a sheet of waxed paper into 4 (3 - inch - wide) strips.

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

CUT tortillas into 1/2 - inch - wide strips; arrange two - thirds of strips on baking sheet, setting rest aside.

Slice into 1» wide strips until you have 20 thin ham strips; slice up more ham if needed.

The easiest method for preparing the lettuce is to cut the whole head into strips about an inch wide.

With a very sharp knife working at a diagonal to the rectangle, cut into 1 ″ wide strips.

For a lattice top, roll out the second disk and cut into 3/4 - inch wide strips.

Cut remaining sheet into eight strips about 3/4 inch wide and then cut the strips in half crosswise (to create 16 total).

Cut the circle into 1/2 inch wide strips.

Using kitchen shears cut the rice paper stack into long, wide strips.

Trim rough edges and cut into equal 1 1/2 inch wide (or desired width) strips.

With a sharp knife or pizza cutter, cut the sheets lengthwise into 3 - inch - wide strips.

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

Remove the stems from the kale, then cut the leaves into one - inch wide strips.

Remove the stems from one bunch of kale, then stack the leaves and cut them into one - inch wide strips.

I usually begin by cutting the tortillas in half, and then into strips that are ~ 1/4» wide.

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

4 Cut each veggie burger in half and then into 1 / 2 - inch wide (or so) strips.

Cut across the leaves into 1 - inch wide strips.

Remove veggies from oven and let cool for 5 minutes; cut into long julienned strips approximately 1/4 inch wide.

Cut lengths into strips about 1/2 inch wide.

Divide the dough in half and working on prepared baking sheet, form each half into a flat strip, about 11 inches long and 2 inches wide.

Lay another pastry sheet on top and cut into strips 7 cm wide then brush with melted butter.

With a knife, cut pasta sheets into 1 - inch wide - by -2-inch long strips.

Cut the dough lengthwise into 1 - inch - wide strips.

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

Spread the hummus into a 1 inch wide strip from top to bottom.

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.

Using a sharp knife, cut the layers lengthwise into 4 - 1/2 inch (1.25 cm) wide by 10 inch (25 cm) long strips.

3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro

Using a ruler or straight edge, cut dough into 10 (1» - wide) strips for lattice, or use a round cookie cutter or glass to cut into circles.

Peel off top sheet of parchment, then cut dough into 10 (1 - inch - wide) strips and slide (still on parchment) onto a tray.

Cut remaining half of dough into 10 (3 / 4 - inch - wide) strips, reserving remaining dough for another use.

Cut dough into 20, 1 / 4 - inch wide strips.

Use a sharp knife to cut the sides into strips about 1.5 cm (roughly 1/2 ″) wide at about 45 °, cutting from about 1 cm (roughly 1/4 ″) out from the filling.