Ask the butcher to cut the rack in half
lengthwise for more manageable portions.
Not exact matches
Cut potatoes in half
lengthwise; scoop out pulp and discard (or save
for another use) leaving 1 / 4 - inch in shell.
For the zucchini: Trim zucchini and cut
lengthwise into 1 / 2 - inch - thick slices.
Small filo sheets often come cut in size 8 × 14, which makes things easy — all you would need to do
for this size sheet is fold it in half
lengthwise, which would cut the width in half (to 4 inches) while keeping the same length (14 inches), creating a natural double layer.
If you wanted to make this grain - free, you could easily swap the noodles
for wide, flat thin slices of zucchini or butternut squash sliced
lengthwise with a vegetable peeler.
All you need to do
for this recipe is: cut the zucchini
lengthwise and eggplant crosswise into 1/3 to 1/2 inch slices.
For the eggplant: Trim eggplants and cut
lengthwise into 1 / 2 - inch - thick slices.
For the button mushrooms: Cut the mushrooms
lengthwise into halves.
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more
for apples and pan 1 vanilla bean, split
lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
Fold each remaining slice of ham in half (
lengthwise worked best
for me), then wrap the stuffed peppers with a slice of ham.
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
3 small radicchio heads, halved
lengthwise 1/4 cup walnut halves, plus more
for garnish, optional 1 clove garlic, peeled 2 Tbs.
Mix grated ginger with sesame oil in a small bowl Rinse bok choy and cut in half
lengthwise With the cut side facing up place bok choy in steamer bowl Sprinkle with lemon zest and oil and ginger mixture Steam
for 6 mins Sprinkle on lemon zest Enjoy
Split the vanilla bean in half
lengthwise and scrape the seeds directly into the pan (save the pods
for adding to a canister of granulated sugar
for vanilla sugar).
For the bruleed bananas 1 tablespoon coconut oil 2 tablespoons coconut sugar 1 tablespoon water 2 bananas, peeled and sliced
lengthwise
wash and trim zucchini, slice zucchini
lengthwise (thin but not too thin), grill until tender (careful not to burn)
for approximately 1 - 2 minutes on either side (can be grilled on a barbecue or a pan grill), remove grilled zucchini to a clean plate and continue until all zucchini are grilled.
Ingredients
for Honey Chilli Potatoes Potato crinkle cut fries — 150 to 170g (You can cut the potatoes
lengthwise and use it
for the recipe.)
Split the vanilla bean
lengthwise and scrape the seeds into the frosting, reserving the pod
for another use.
2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered sugar, sifted, plus more
for rolling 1 vanilla bean, split
lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.
● 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.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved
lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar,
for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate
for at least 1 day or up to 2 weeks, inverting jar occasionally.
12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4 cup chopped fresh cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut in half
lengthwise, seeded, and thinly sliced 1 small handful of cilantro sprigs,
for garnish 1/4 cup toasted sesame seeds,
for garnish
Ingredients: 2 large eggplants, cut in half
lengthwise 1 T. tahini 2 cloves of garlic 1 t. salt 1/4 t. ground cumin freshly ground black pepper, to taste juice of 1/2 a lemon freshly chopped Italian flat - leaf parsley,
for garnish
You can make it harder
for the slimy slugs by giving your plants a safety collar: Cut the bottom off empty yoghurt cups and make a cut
lengthwise.
For quicker smoking, cut the pods in half
lengthwise and remove the seeds.
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water
for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced
lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
Autumn Filling coconut oil or olive oil
for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided
lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
For fajita bowl 1 tablespoon vegetable oil 1 poblano pepper, deseeded and sliced lengthwise 1 small red onion, sliced 1 red bell pepper, deseeded and sliced lengthwise 1 green bell pepper, deseeded and sliced lengthwise 1 yellow bell pepper, deseeded and sliced lengthwise 1 teaspoon cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 can black beans, rinsed and drained 1 handful cilantro, chopped Crumbled tortilla chips for serving Lime wedges for serv
For fajita bowl 1 tablespoon vegetable oil 1 poblano pepper, deseeded and sliced
lengthwise 1 small red onion, sliced 1 red bell pepper, deseeded and sliced
lengthwise 1 green bell pepper, deseeded and sliced
lengthwise 1 yellow bell pepper, deseeded and sliced
lengthwise 1 teaspoon cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 can black beans, rinsed and drained 1 handful cilantro, chopped Crumbled tortilla chips
for serving Lime wedges for serv
for serving Lime wedges
for serv
for serving
For orzo 1 cup whole wheat orzo 1 zucchini, trimmed, quartered lengthwise and deseeded 3 tablespoons plus 1 teaspoon olive oil 3 garlic cloves, peeled and smashed 1/4 teaspoon kosher salt plus more for cooking water and seasoning 1/4 teaspoon black pepper plus more for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sli
For orzo 1 cup whole wheat orzo 1 zucchini, trimmed, quartered
lengthwise and deseeded 3 tablespoons plus 1 teaspoon olive oil 3 garlic cloves, peeled and smashed 1/4 teaspoon kosher salt plus more
for cooking water and seasoning 1/4 teaspoon black pepper plus more for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sli
for cooking water and seasoning 1/4 teaspoon black pepper plus more
for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sli
for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sliced
1 cup frozen corn 1/2 cup black beans, optional * 1 4.5 ounce can chopped green chilies 1/4 cup canned diced tomatoes or salsa 1 tsp cumin 1/2 tsp paprika 1/4 tsp cayenne red pepper 4 ounces (1 cup) grated Monterey Jack cheese, divided kosher salt and black pepper 4 large bell peppers, halved
lengthwise, ribs and seeds removed ** 1/2 cup light sour cream or light greek yogurt 1 clove garlic, minced or pressed Juice from 1/2 lime salsa,
for serving
4 - 6 basil leaves, stacked, rolled
lengthwise, and thinly sliced crosswise (or 1/4 teaspoon dried basil), plus additional
for garnishing
Healthy Recipes: 10 Days of Healthier Thanksgiving Recipes Sage and Butternut Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut
lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves
for embellishing Salt and pepper 1 32 ounce carton chicken...
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split
lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems
for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved
lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (
for garnish)
Split the vanilla bean pod
lengthwise and put in your container of pear juice, let it sit
for at least an hour.
Silver poppy seed cake trifle from Baking
for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split
lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced
lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
Slice the baguette in half
lengthwise and bake
for 4 minutes until just toasty.
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.
Once done, let cool
for 10 minutes, cut in half
lengthwise and fluff with a fork.
For salad 2 medium zucchini, cut
lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red leaf lettuce, washed and torn into pieces 1 handful fresh mint leaves, roughly chopped 1 handful fresh cilantro, roughly chopped 2 medium carrots, peeled and grated
* 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
For the caramel and filling: 1/2 cup sugar 1/2 cups heavy cream, warmed 1 vanilla bean, split
lengthwise (optional) 1/4 tsp.
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
You don't have to peel the eggplant but discard the first and last slices (they will be the heels) Slice eggplant
lengthwise (thin but not too thin), place in a bowl with a teaspoon or two of salt, let sit
for approximately 20 minutes, drain but do not rinse, then grill until tender (careful not to burn)
for approximately 1 - 2 minutes on either side (can be grilled on a barbecue or a pan grill), remove grilled eggplant to a clean plate and continue until all the eggplants are grilled.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks
lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil
for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved
lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil,
for drizzling
4 cups heavy cream 3/4 cups sugar 1 vanilla bean, split
lengthwise 7 large egg yolks 1/4 teaspoon coarse salt Extra sugar
for topping
I take it out of the oven, cut off the stem, cut the squash in half
lengthwise, scoop out the seeds, drizzle olive oil on the flesh, place squash on baking sheet flesh facing down, and back in the oven it goes
for 30 - 45 minutes until flesh is cooked through with some browning.
For a lunch size serving, cut the recipe in half lengthwise down the baking dish, then cut across into three sections, for 6 servings in a
For a lunch size serving, cut the recipe in half
lengthwise down the baking dish, then cut across into three sections,
for 6 servings in a
for 6 servings in all.