Sentences with phrase «lengthwise from»

If you become confused and lose your sense of direction in the caves, remember that as a rule, they run lengthwise from the shore.

Cut 2 1 1/4 - inch - thick slices lengthwise from center of each eggplant; reserve curved ends for another use.

Instead of coring or cutting the chiles I just washed them and sliced them lengthwise from about 1/4 inch from the shoulders to the end to allow better smoke penetration.

When cool, slice jalapenos lengthwise from stem to tip, leaving the stem intact.

Slice in half lengthwise from the tail to the top of the head, leaving the tomalley but removing the lungs.

Not exact matches

Slice the jalapeños in half lengthwise, scoop out all the seeds, and remove the pith (the white part) from the pepper.

Remove the pits from the avocados and slice the avocado into thin strips lengthwise (5 per half).

When all artichokes are trimmed, remove from water, pat dry and slice in half lengthwise.

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

Remove from hot water, cool, peel and cut lengthwise.

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

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.

Quarter the fruit lengthwise and trim the tough core from the inside edge of each quarter.

I did this by scooping it out with a sharp tipped spoon from the top, but you could also make a slit lengthwise along the side of each onion to make it easier (though then you'll have to push your onions back together so the filling doesn't fall out).

While the onion is cooking, halve the squash lengthwise and use a spoon to scoop out the seedy pulp from the center, reserving it to use in the filling.

Then cut the artichokes in half lengthwise, clean out the centers and place halves into the bowl of lemon water to prevent them from turning brown.

Remove the eggs from the liquid and cut in half lengthwise.

Cut the squash in half down the middle - the stem from the round bottom (not lengthwise) and stand it on the baking sheet cut side down.

● 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.

Cut off roots and trim dark green tops from leeks; cut each leek lengthwise in half, then crosswise into 3 / 4 - inch slices.

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.

Slice lengthwise on one side and peel back the sides from the stem end.

Slice the chicken breasts in half lengthwise (cut the thickness in half), then cut those pieces in half, so you should have 4 pieces from each breast.

The recipe was contributed by Lauren Groveman and is slightly different from Rugelach that I have tried in the past whereby it is rolled up lengthwise and sliced and then drenched in cinnamon - sugar - nut crumbs before baking.

Remove the potatoes from the oven, cut them in half lengthwise, and score the flesh with a knife.

Remove the shrimp from the bag, discard the marinade, and thread the shrimp lengthwise on skewers.

shallot minced 1 T. fresh lemon thyme, removed from stem 1/2 cup black cherries (pitted) 1/2 vanilla bean, sliced lengthwise 2 T. granulated sugar

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 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

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.

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.

Remove chicken from marinade and skewer each strip lengthwise.

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod.

Cut off the stems and navels from the zucchini and cut lengthwise into 1 / 8 - inch - thick slices.

Remove from grill and slice each bratwurst in half 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.

Remove the seeds and veins from the poblano by making making a slit lengthwise on one side of the pod.

Remove the ends from each asparagus stalk and peel lengthwise into long strips, and then do the same for the parsnip, placing the shavings in a large shallow bowl.

Ingredients: 1 head medium cauliflower, cut into florets 1 carrot, peeled, cut in half lengthwise and sliced 1/2 cup fresh or frozen green peas 1 bottle (11 oz / 312 g) Thai yellow curry sauce, such as those from Trader Joe's or Thai Kitchen * Black pepper Cilantro for garnishing Cooked quinoa or brown rice (optional)

For example, I just learned that making «matchsticks» out of carrots by cutting the carrot lengthwise will produce longer - cooking matchsticks, and if you cut them out from a carrot width-wise, they are more tender and cook faster (learned it from a Japanese cooking show, they also have very large, thick carrots there).

Cut artichokes in half lengthwise and scoop out the hairy choke from the middle.

Using vegetable peeler, peel lengthwise strips from asparagus, beginning at bottom end, and add to scallion.

Using a vegetable peeler, remove two 2» - long strips of zest from grapefruit (try not to get any of the white pith) and thinly slice zest lengthwise into strips; set aside for serving.

Using a sharp knife, remove the entire rind from the 6 oranges and cut them lengthwise in half.

Meanwhile, cut eggplants lengthwise into 1 / 4 - inch thick slices — about 7 - 8 pieces from each eggplant.

Start cutting your unpeeled banana 1/2 inch away from the top lengthwise.

Meanwhile, trim the top and bottom from lemon, perch on a flat end, and cut lengthwise into quarters; remove seeds and white pith in the center.

Generated from the Chuck Eye Roll, the Boneless Country Style Ribs are made by splitting a Chuck Eye Steak in half lengthwise.

Core and slice the bell pepper; peel and slice the carrot; trim the ends from the cucumber, halve it lengthwise, and cut each piece into thin strips.