Sentences with phrase «julienne carrots»

Animal feeding tests using AAFCO procedures substantiate that Pro Plan Savor Adult Seared Chicken, Julienne Carrots & Barley Entrée In Gravy provides complete and balanced nutrition for maintenance of adult dogs.

Peel and julienne the carrots, divide them in half, and then add half of the carrots in the center of each piece of parchment paper.

Served with a steamy bowl of jasmine rice, a scattering of spring onion and julienne carrots, this crispy tofu Japanese curry is a quick, flavourful and wonderfully layered curry option.

I supplemented noodles and meat with red pepper, mushrooms, julienne carrots, and broccoli florets.

I used a box grater, large holes, to shred mine but you could also you a peeler for longer, wider strips, or you can julienne the carrots for thick matchstick pieces.

Peel and julienne the carrots as follows: cut each carrot into very thin diagonal slices.

Ingredients: 2 large carrots 1 large stem of broccoli 1/2 lb pancetta or bacon thinly sliced into batons, or duck confit shredded 1 shallot, thinly sliced 2 egg yolks 1/2 cup freshly grated Parmesan, plus more for serving 1tsp to 1Tbl (depending on taste) NW Elixirs 4 Bangkok Hott Instructions: Julienne carrots and broccoli stems, keeping in separate piles.

Optional: Garnish with parsley or julienne carrots.

Menu Description: «Shredded napa cabbage, chilled grilled chicken breast, julienne cucumbers, edamame, crispy wontons, peanuts, cilantro, julienne carrots, red cabbage and scallions tossed with a lime - cilantro dressing.

But if you don't want to bother with having to julienne the carrot, or don't want to buy fish sauce and cilantro just for this recipe, that's totally fine, it will still be delicious.

Using your julienne peeler or your knife (if you have an amazing knife skills), julienne the carrot and the zucchini.

We go to French class to learn French, or cooking school to learn to cook — we're not expected to know how to parlez Française or julienne a carrot before we arrive.

Not exact matches

Oh I feel so lucky to have that mouli - julienne, a friend of mine brought me many years back, and I've been using it a lot to make carrot salad and celery remoulade.

sea salt 1 bunch carrots, julienne peeled 1/2 a red onion, shaved thin

OXO Good Grips Julienne Peeler Quickly make garnishes for your salads from carrots, beets, zucchini, peppers and more.

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

Create the noodles from the daikon and carrots using a julienne peeler, mandoline, spiralizer or potato peeler.

Four varieties of vegetables, particularly potatoes 2 inch cubes, cauliflower florets, carrots 2 inch juliennes, and 1 inch pieces of beans, red chilli powder, garam masala / biryani powder, turmeric, and salt are added and the curry is cooked.

3) For the coleslaw, finely julienne nashi pears, carrot, cabbage and spring onions.

You can use any vegetable you wish try asparagus, pumpkin, carrot, avocado, cucumber, shiitake mushroom, tofu, thin sliced egg omelette, etc... Thinly slice or julienne vegetables, parboiling if necessary tie on with a thin (1/4» or 6 mm) strip of nori or vegetable strip wrapped around the whole sushi if needed..

Julienne or thinly slice the carrots into pieces not much larger than the size of a noodle.

Ingredients: Marinated sliced tempeh (see recipe blow), blanched scallion greens, raw bean sprouts, julienne - peeled carrots, fresh coriander, and blanched cabbage leaves.

I did a julienne cut on the carrots and then steamed them in the microwave for 4 minutes before tossing them in the sauce.

Add remaining 2 tablespoons of oil to the wok and throw in the broccoli florets and carrot juliennes.

This handy slicer creates beautiful mounds of julienne squash, carrots, zucchini, cucumbers and other vegetables for garnishing, toppings, and create recipes.

Grate your carrots (I use my julienne peeler) and add them to the salad.

I substituted the sunbutter for peanut, julienne peeled all the veggies, sauteed the zucchini and carrots, and tossed everything else.

Hi Roie, I used my julienne peeler to shred this cheese, It's a cool little tool, and I use it for lots of things, like shredding carrots for salads.

With a julienne peeler, or a sharp knife, slice the carrot and cucumber (minus the seeds) in to thin strips.

Cut cabbage, jícama, and carrots into thin julienne strips.

I simply inserted and used my julienne disc attachment and got the carrots and radishes exactly how I wanted them in no time at all!

Allow the raisins to soak and plump while you julienne the beets and carrots and prepare the rest of the ingredients.

The julienne peeler worked well with the zucchini and carrot, but I gave up on the red pepper and just thinly sliced it with a knife.

They are ready to eat with vegetables like spring onions cut Julienne, Peking duck and Hoisin sauce or you can eat with carrots, spring onions, cucumber and onions cut Julienne.

Prepare the toppings (Julienne 1 carrot and courgette, thinly slice your 5 radishes wafer thin and finally finely chop the green of the spring onions, wash kale), before making the soup and noodles.

Just before serving, splash on the sesame oil, sprinkle on the sesame seeds, carrot shreds, and macadamia nuts (I shredded my carrot with a julienne peeler).

Using a julienne peeler, make thin vegetable noodles from the carrot and zucchini.

When using a julienne peeler, carefully peel the zucchini as you would a carrot, making long «noodles».

With the spiral slicer you can conjure up endless Julienne strips of carrot, radish, cucumber and all kinds of other fi rm vegetables.

Dive into delight with this seasonal selection of mixed baby greens, julienne of carrot and cucumber, sliced red onion, baby tomatoes, house made candied nuts, with white balsamic dressing and fried prosciutto garnish.

Salad: 1/2 package brown rice and millet noodles (cooked according to package directions) or your choice of gluten - free noodles 3 cups shredded purple cabbage 2 carrots, peeled and spiralized or cut into thin julienne 1 zucchini spiralized or cut into thin julienne 1 cup fresh or frozen green peas 1/3 c. sunflower seeds, lightly toasted 1/4 c. mint leaves, thinly cut 1/4 c. cilantro, thinly cut

I used a mandolin to cut the mangoes, carrots and cucumber in uniform thickness then I sliced them into julienne sizes.

2 large ripe but firm mangoes, cut into matchsticks size 2 cups purple cabbage, cut into julienne size strips 1 large or 2 small carrots, julienned 1/2 of a cucumber, julienned 1 small sweet pepper, julienned 8 - 10 mint leaves, sliced thinly 3 Tbsp.

Experimenting with select veggies that will julienne nicely or pass over a mandolin like fennel & apple w / parsnip or perhaps a combo of peppers, jicama and carrots can yield pleasing flavours.

Stack nectarines, beets, or carrots into manageable piles 3 or 4 slices high and run your chef's knife through the stack, making julienne cuts that are as wide as the slices are thick (about 1/8»).

Julienne potatoes, turnip, and carrots using julienne attachment of food processor, or shred with boxJulienne potatoes, turnip, and carrots using julienne attachment of food processor, or shred with boxjulienne attachment of food processor, or shred with box grater.

Peel the carrots and cut into fine julienne shreds.

Using a julienne peeler, peel the carrots into thin strips.

Superfoood «Fo Fried Rice» Cauliflower 1 head cauliflower, «riced» or finely chopped 2 tablespoons avocado oil * 1 shallot, julienne 2 cloves fresh garlic, chopped 1 cup shredded red cabbage 1 cup shredded carrots 2 cups finely chopped kale, stems removed 2 teaspoons toasted sesame oil * 1/2 teaspoon sea salt Fresh cracked black pepper to taste 1/2 teaspoon cayenne pepper (optional)

Using a spiralizer or julienne peeler, turn the zucchini and carrot into thin vegetable noodles.