Sentences with phrase «julienne cut»

I don't eat pork so I thinly julienne cut turkey bacon for the topping.

Ingredients 4 each (4 oz) boneless, skinless chicken breasts 1 1/2 cups flour, plus 1 tablespoon 1 Tbsp salt 2 tsp black pepper 2 tsp Italian seasoning 1 lb fettuccine pasta, cooked according to package directions 5 Tbsp olive oil 1 Tbsp garlic, chopped 1 red pepper, julienne cut 1/2 cup white wine 1/2 lb whole leaf spinach, stemmed 2 cups heavy cream 1 cup Parmesan cheese, grated

What on earth is a julienne cut?

Just cut an English Cucumber into 4 inch sections, Julienne cut a bunch of your favorite veggies, chill everything for about an hour to firm things up and then start your assembly.

Julienne cut makes those veggies look even prettier..

The students learned how to cut different things like pineapple, mango, how to julienne cut and the like.

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

Yes, a julienne cut works great too.

Then, sprinkle on about 1/2 cup sun - dried tomatoes (I used the julienne cut kind) and 1/4 cup chopped red onion on top of kale.

I added mushrooms and used an 8oz jar of sun dried tomatoes, mostly because I messed up and got whole ones not julienne cut.

Not surprisingly, she's got a chapter in the intro of her cookbook called «how to cook like a pro», where she teaches you stuff like knife basics, how to cut up a whole chicken, how to do a julienne cut, how to supreme an orange, and so much more.

Julienne cuts are the size of matchsticks.

I end up experimenting with an array of textures, from finely diced, roughly chopped or shredded, to spiral noodles, thinly sliced and julienne cuts.

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»).

Not exact matches

While the onions sautee, cut up the apples into matchstick (julienne) sized pieces.

I used my snazzy Oxo mandoline to cut the cucumbers into long skinny matchsticks, a.k.a. julienne - cut.

Cut the bell pepper into thin julienne slices.

Using a spiral vegetable slicer or a julienne or regular vegetable peeler, cut sweet potatoes lengthwise into long, thin strands.

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

I've never seen one that produces that fine a cut — julienne, yes, but this is even more finely done.

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

You could most certainly cut the stalk up into two inch lengths and julienne or coarsely grate them.

You are correct in that this cut is not julienne.

Drain, remove and discard the stems and cut the caps into fine julienne.

Cucumber Citrus Salsa 1/2 orange 1/1 grapefruit 1 lime 4 pickling or Persian cucumbers or 1 English cucumber, cut into julienne 1/2 small red onion, thinly sliced 2 serrano or jalapeno chiles, stemmed and sliced into thin rounds 1/2 bunch cilantro, chopped (about 1/3 cup) 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 12 teaspoon freshly ground black pepper

While onion is getting cooked, cut the red and yellow bell peppers into juliennes.

GF Ingredients: Cucumber 1 peeled and cut into julienne Carrot 1 smallish... Continue Reading →

In a food processor, cut the potato into julienne strips, or cut into matchstick - sized pieces by hand using a knife.

Cut the beets and butternut squash into very thin julienne strips, about the size of matchsticks.

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

Trim and peel the stalks with a vegetable peeler, then cut 3 cups of matchsticks with the julienne blade on a mandoline or by hand.

Ingredients 1 1 «ÅÑ2 pounds fresh salmon fillets extra virgin olive oil butter 2 tablespoons maple syrup 6 cups baby lettuces, or mixed greens such as watercress or Mache 1 red pepper, seeded, cut into a julienne and saut √ © ed in olive oil 1 pound brown mushrooms, washed, dried very well, sliced and saut √ © ed in butter and olive oil 3 «ÅÑ4 cup basic salad dressing (see recipe below)

3 tbsp red wine vinegar 2 tsp Dijon mustard 2 cloves garlic, finely chopped 1 tsp salt 1/2 tsp pepper 1/3 cup extra virgin olive oil 1/4 cup chopped fresh parsley 2 tbsp julienne - cut fresh basil

1/2 cup drained and cubed Nasoya ® Organic Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Cubed Super Firm Tofu, or Nasoya ® Organic Sprouted Super Firm Tofu 2 bulbs garlic 2 tbsp extra virgin olive oil 1 12 - inch thin whole grain pizza crust 2 tbsp slivered oil - packed sun - dried tomatoes 1 Roma tomato, seeded and thinly sliced 1/4 cup chopped green onion 1/4 cup chopped bell pepper 2 tbsp julienne - cut fresh basil Salt and pepper 1 cup shredded mozzarella cheese (eliminate cheese for a vegan version)

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.

With a very sharp knife, cut strips into a long, fine julienne.

2 green New Mexico or poblano chiles, roasted peeled, seeds and stems removed, cut into julienne strips

Meanwhile, grate parboiled potatoes on a box grater or in a food processor, or cut using a julienne slicer.

Using a julienne peeler or spiralizer, the zucchini is cut into noodles.

Cut zucchini squash into ribbons, spirals or julienne strips.

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.

If you don't have a julienne slicer or a spiral slicer this would also work well with a veggie peeler and a knife to cut any thicker slices.

1 pound kale or spinach, cut into small julienne Salt and pepper to taste In a large pot, heat the olive oil over medium heat.

Combine 1 (10 - ounce) package romaine lettuce with 2 cups orange sections and 1 cup julienne - cut peeled jicama.

Ingredients: Fresh orange juice, white wine vinegar, honey, fresh garlic, crushed red pepper, kosher salt, shredded boneless skinless rotisserie chicken breast, Bibb lettuce leaves, julienne - cut daikon radish, julienne - cut English cucumber, dry - roasted peanuts, lime wedges

Peel the carrots and cut into fine julienne shreds.

While the chicken is poaching use a julienne peeler to cut the cucumber and radish into strips and chop the lettuce.

Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands.