Sentences with phrase «lengthwise about»

Slice hot dogs lengthwise about 3/4 of the way through, then grill hot dogs (or broil, pan fry, boil according to package directions) until crispy and browned to your desired color.

3 - 4 small eggplants — sliced lengthwise, 1 / 4 - inch thickness 2 - 3 bell peppers — seeded and sliced lengthwise 1 - 2 onions — sliced lengthwise about 7 small tomatoes or 2 cups cherry tomatoes coconut oil or other vegetable oil sea salt and freshly ground pepper — to taste 3 - 4 cloves garlic — minced good amount of fresh herbs — parsley, dill, basil, mint

Slice the chicken lengthwise about 1/3 of the way through to the other side.

Chicken breast sliced lengthwise about two thirds of the way through the chicken and then stuffed with goat cheese and sun - dried tomatoes

Take the avocado sections and slice lengthwise about 1/4 inch or 1/2 an inch wide depending on size of desired cubes.

Stack 2 or 3 slices on top of each other and slice again lengthwise about 1/2 inch wide.

Not exact matches

To dice zucchini, cut off each end of zucchini and cut lengthwise in about 1/2 inch slices.

FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves

250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted

1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)

You can make your own by taking a boneless, skinless chicken breast and cut it lengthwise into pieces about 1 / 2 - inch thick or you can purchase chicken tenders already packaged from your grocery store.

piece of galangal, cut into thin slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass, sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.

Place 1 / 4th of the filling along the center of the dough, lengthwise, leaving about 2 - 3 inches on each long side.

Trim and slice the zucchini lengthwise, about 1/4» thick.

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

Slice a bit off the stem end of the lemons, and then slice them in half, lengthwise, leaving about 1/2 inch at the bottom, in other words do not slice all the way through to the end.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

The brinjals are not very big in size, about 5 to 6» in length, so I have cut the brinjals in half lengthwise and cut into 2 - 3 inch lengths.

Slice the sweet potatoes very thin lengthwise, about 1 / 8th of an inch.

Spread the filling over it, reaching all the way to the ends, then fold the dough toward you, lengthwise, making a long, skinny rectangle about 8 - by - 20 inches.

Cut phyllo in half lengthwise, making 2 evenly - sized strips about 1 1/2 inches thick.

Attach the slicing attachment to your food processor and feed each quarter of the vegetable through lengthwise so each slice looks about the same.

1 teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English cucumber, very thinly sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed

1 English hothouse or large standard cucumber, peeled if desired, quartered lengthwise, cut crosswise into 1/2» pieces (about 2 cups)

To prepare the fennel bulb, remove the outer layers (if bruised or soft), cut in half lengthwise, remove the hard core, and thinly slice (makes about 2 cups).

You totally don't need to over-stress about it Cut them lengthwise and then in half!

2 cups butter leaf or mixed spring greens 1 cup strawberries, about 5 large strawberries, sliced lengthwise 2 thin slices sweet onion, coarsely chopped 3 Tbsp.

1/2 cup of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pepper

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

6 medium zucchini and / or yellow summer squash, halved lengthwise and cut across into 3/8 inch slices (about 7 cups)

Cut beets in half lengthwise, then slice into half - moons about 1/4 in.

After reading about the difficulty of spreading the batter, I poured the batter lengthwise down the middle of the buttered sheet.

4 medium green or yellow zucchini (preferably 2 of each; about 1 pound), trimmed, cut lengthwise into 1 / 3 - inch - thick slices

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

Cut lengthwise into 4 rectangular slabs, each about 1/2 inch thick, and pat dry.

handfull of fresh basil, about 1/4 cup (or 2 tbsp dried basil) * technique time: layer all your leaves of basil together and lightly roll lengthwise.

4 lbs butternut squash (about 2 medium), halved lengthwise and seeds removed 2 Tbsp.

Meanwhile, cut potatoes lengthwise into batons about 1/3 in.

1 A good way to bake medium - sized squashes like spaghetti squash or acorn is to cut them in half lengthwise, place the cut side up in a baking dish with about 1/2 inch of water at the bottom, and cover each half tightly with foil.

For the grilled eggplant: Trim eggplant and slice lengthwise into 5 - 6 pieces (about 1/2» - thick), depending on the size of the eggplant.

3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize

Once more solidified, lay the mold out on a cutting board and slice once in half lengthwise, and then again to create the individual bars - you should have about 12 - 14 bars.

About those frayed edges — you'll get them if you cut them across the grain, widthwise, and not it you cut them with the grain, lengthwise.

2 medium / large - sized chicken breasts, (about 1/2 — 3/4 lb total) preferably organic, each cut lengthwise into three or four long pieces

Draw a lengthwise score along the rectangle and place teaspoonfuls of filling about an inch apart, each about an inch below the score (see photo, above).

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

To butterfly the pork, start by making an incision about 1 inch up, lengthwise.

Start by slicing from the stem - end up towards the floret and when you get to about an inch and a half from the top, turn it lengthwise to slice the floret.

1 pound leeks, greens reserved, white and light green parts halved lengthwise, sliced thin, and rinsed (about 4 cups)

2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)