Split in half
lengthwise again.
Then quarter
it lengthwise again.
Slice the eggplant in half lengthwise, then slice each half
lengthwise again.
Then you slice
it lengthwise again but this time in small 1 - inch sections.
Slice each of the hot dogs in half lengthwise, then slice each half in half
lengthwise again.
After the 10 minutes are up, slice each tofu slab
lengthwise again so you have 4 pieces total.
Slice the sweet potatoes in half lengthwise, then slice each half
lengthwise again.
Cut
lengthwise again, and then into 1 / 4 - inch quarter - moons.
Then cut each quarter of the potato in half
lengthwise again (so you have potato eighths, which are in the shape of large fries).
Not exact matches
When potatoes are cool enough to handle, slice each in half
lengthwise and slice each half
again lengthwise.
Stack 2 or 3 slices on top of each other and slice
again lengthwise about 1/2 inch wide.
Slice each piece
lengthwise in half
again.
Fold sheet in half
lengthwise, then brush the new top of dough with honey butter mixture and sprinkle with pecans
again.
Ingredients: 1 medium sweet potato per person, sliced
lengthwise into quarters and then halved or quartered
again depending on size / 1/2 t cornstarch, 1/2 t salt, 1/8 t chipotle powder, cumin, or curry per potato, pepper to taste / 2 T olive oil per potato
Cut each piece in half,
lengthwise,
again to form 4 smaller «wedges».
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.
Half each leek
lengthwise, rinse
again (if needed), then pat dry.
Once more, fold the rectangle in half
lengthwise, and then fold
again widthwise to create a thick square.
Fold the rectangle in half
lengthwise, dust
again lightly with flour, and roll the dough out
again into a 1 / 2 - inch thick rectangle.
Wash the cucumber, (removing the skin if not organic), cut in half and use the peeler
again to cut into thin strips
lengthwise.
Thinly slice zucchini with a mandolin, spiralizer, peeler or knife
lengthwise to about 1/8 inch thick slices, and then
again into thin strips to create the zucchini «noodles».
Meanwhile make the fennel salad: Halve the fennel bulbs
lengthwise, then using a mandoline or chef's knife, thinly slice the fennel,
again lengthwise.
2 Tablespoons olive oil 1 small onion, diced 3 cloves of garlic, minced 1 medium sized butternut squash (I peeled the squash then cut it in 1/2
lengthwise, scooped out the seeds and cut each 1/2 in 1/2
again lengthwise.
Cut the remaining slices in half
again lengthwise, then cover them with plastic wrap and chill.
Fold the sheet into thirds
lengthwise and
again butter.
Halve 2 romaine hearts
lengthwise, trim off root ends, then cut each half in half
again crosswise.
Peel the cucumber; cut it in half
lengthwise; remove the seeds with a spoon; cut in half
again and thinly slice.
Fold the strip in half
again lengthwise, and brush the surface with butter.
Gently cut skins in half
again lengthwise andhorizontally.
The fold is a 3D effect - you have the standard fold in half, then it folds
again lengthwise.
Cut the pumpkin halves in half,
lengthwise, once
again.
It's smaller than the standard Rogue, about a full foot shorter
lengthwise, but
again, you're not going to notice unless the two are parked side - by - side.
Cut the tomatoes in half
again lengthwise into quarters, and cut the quarters into 2 or 3 pieces.
I usually fold
lengthwise in half, then in half
again and
again, and
again.