For a rustic presentation, grease and dust the cake pan with flour, then scoop the cake right out of the pan instead
of cutting it into slices.
As a result, the filling is more solid, which is perfect for a slab pie intended to be eaten out of hand instead
of cut into slices and served plated.
Not exact matches
In doing so, Maple Leaf will
cut a net 1,550 jobs, or roughly 12 %
of its meat - division workforce, as the company closes several factories from B.C. to New Brunswick and consolidate operations
into a new $ 395 - million flagship facility in Hamilton, set to start churning out
sliced meats and wieners by 2014.
Cut the blood oranges
into thin
slices and line 4
slices around the edges
of each glass.
Cut your pear
into slices and place them on a baking tray with a tablespoon
of maple syrup and a teaspoon
of cinnamon.
Enjoy right away, scooped out
of the pan with a spoon or
cut into slices.
We just
cut a
slice to eat and replaced the rest back
into the freezer, all we had to do was let the cheesecake sit out
of the freezer for about 30 minutes before eating and it was perfect to eat.
2 ears
of corn — grilled 1 medium jicama —
sliced into cubes or small matchsticks 2 ripe, sweet mangos —
cut into small cubes ground chipotle — to taste (optional) 1 - 2 limes 1 bunch cilantro 1 - 2 ripe but firm avocados — cubed your favorite taco shells hot sauce
of choice
Cut into 8 even
slices, as if you are
slicing a loaf
of bread.
1) Peel and
cut mango, avocados, onion and tomatoes
into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and
cut them
into 10 - 12
slices (as if you were
cutting a pizza) 6) Use a brush to spread a little bit
of oil on both sides
of the
cut tortilla sheets 7) Place greased
cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
1 350g / 12oz Block
of Firm Tofu, Drained, Pressed and
cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions,
cut into wedges 2 Cloves
of Garlic, thinly
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped P
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener
of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained &
Sliced Handful of Chopped P
Sliced Handful
of Chopped Parsley
Layer 3/4's
of your roasted vegetables and all
of the sun - dried tomatoes and green olives; using a small spoon, push the vegetables down
into the ricotta - egg - basil mixture so that they aren't just in one layer in the middle when you
cut slice the tart.
can] California cling stone peach halves,
cut into thick
slices 4 — 5 sprigs fresh thyme (or 1/2 teaspoon dried) 1 tablespoon lemon juice 2 — 3 tablespoons maple syrup (or sweetener
of choice to taste)
Nothing beats
cutting into a
slice of sweet, sticky pecan pie... except maybe pecan pie energy bites that are actually healthy!
Once the dip is completely frozen, remove the block
of dip from the tin foil and
cut into 1/2 inch strips, then
slice the strips in half
into sticks.
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed,
cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions
of salmon fillet (about 1 lb / 500 g total), preferably wild
Sliced green onions and chile flakes for sprinkling
5 - 7
slices whole grain bread, very thinly
sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive oil two big pinches
of salt 1/4 cup apple,
cut into 1/4 inch dice (place in a bit
of lemon water if not using immediately) 3/4 cup zucchini,
cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit
of freshly ground black pepper
*
Cut the apple or pear
into 4 quarters by
slicing on each side
of the core.
Cut each
slice of Cheddar
into 4 squares.
Halloumi Cheese —
cut into tiny 1/4 inch cubes Drizzle
of Extra Virgin Olive Oil 2 Tomatoes — 8
slices thinly
sliced 1/2 Cucumber — peeled — 24
slices... Continue Reading →
-2 medium beets, peeled and
cut into paper thin
slices -1 small red onion, thinly
sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly
sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup
of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder,
cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and
cut into chunks -2 leeks, white part only,
sliced -2 celery stalks,
sliced -1 small onion,
sliced -4 garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms,
sliced - Juice
of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful
of chopped fresh parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
Cut the baguette
into enough 1 / 4 - inch
slices to accomodate the number
of individual shrimp you have.
Ingredients: 2 T olive oil / 1 large onion, thinly
sliced / 2 garlic cloves, thinly
sliced / 1T fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives,
sliced / leftover turkey,
slices or chunks / 8 wedges
of preserved lemon, all pulp removed,
cut into thin
slices.
Gently release and remove the sides
of the springform pan, and then
cut the cheesecake
into 10 even
slices with a very sharp knife.
Cut top
of broccoli
into small florets;
slice stalks
into 1 / 2 - inch - thick pieces.
Slice the corned beef and cabbage
into thin
slices, place them on a
cutting board and serve with a selection
of mustards for variety.
Slide the socca out
of the pan onto a
cutting board,
slice into pieces, then shower it with coarse salt, pepper, and a drizzle
of olive oil.
Ingredients Lemon garlic aioli -1 / 2 cup
of mayo - Juice
of 1/2 lemon -2 garlic cloves - pinch
of salt Burgers - 1 pound
of ground beef (I used 83 % lean 17 % fat)- thick, center
cut bacon - brown sugar - Roma Tomatoes,
sliced - Red onion, thinly
sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup
of brown sugar in the large bowl.
Ingredients 2 large potatoes, peeled,
cut into slices then
into quarters a handful
of kalamata olives, stones removed a handful
of sango radish sprouts, cleaned whole sea salt, just enough to taste extra virgin olive oil, to taste a little lemon juice a little rice or apple vinegar a few pinches
of nori flakes freshly -LSB-...]
I used 1 cup each
of halved and thinly
sliced radishes (3 1/4 ounces), 1/2 pound
of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I'd
cut into 1 / 4 - inch
slices on the bias, and quartered and thinly
sliced Kirby cucumbers (from 5 ounces or 2 whole).
they
cut it
into triangles, put a slathering
of truffle butter, then a
slice of prosciutto and roll it up and serve on a bed
of arugula!
I have an issue with this line
of the instructions «
Cut each half
into quarters and then
into 1/3 - inch
slices.»
1) 450g
of self - raising flour 2) 150g
of butter,
cut into small cubes 3) 3 eggs, beaten 4) 3 tablespoons
of milk 5) 1 tablespoon
of salt 6) 200g
of cheese in
slices,
cut into small squares 7) 200g
of ham in
slices,
cut into small squares 8) 300g
of cream cheese 9) 1 cup
of chopped fresh chives
Peel the rind from the rest
of the orange, place it on a
cutting board and
slice it
into 1/4 - inch thick rounds.
You can
cut it
into slices, but I personally prefer the method
of grabbing bites with my fingers.
Top with a tablespoon
of extra chocolate chips and
cut into 12
slices.
1) Sift self - raising flour
into a large mixing bowl 2)
Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
Cut the butter
into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to
cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
cut out small circles
of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled,
cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
cut them sideways
into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple
of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash,
cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled,
cut into 1/2» cubes 4 oz
of cherry tomatoes,
cut in half 1 tbsp balsamic vinegar 2 small onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
1 pound carrots, scrubbed or peeled and
cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and
sliced (we had a mega - «cado and only used 1/4
of it) Juice
of half a lemon
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.
1) Peel and
slice the onions thinly 2) De-seed red bell pepper and
cut into small cubes 3) Saute red bell pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top
of tart with a generous amount
of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side
of vegetable salad (optional)
Sutamina Nattō 1/3 cup
of sashimi grade tuna,
cut into chunks 1 packet
of natto, store - bought 3 okra pods,
sliced and boiled for about 30 seconds 2 stalks fresh green onion, chopped 1/4 cup grated nagaimo, mountain yam (about 2 inches worth) 1 yolk from a quail egg 2 small pieces
of nori seaweed wasabi soy sauce to taste
Ingredients 1 small pumpkin a pinch
of whole sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and
cut into cubes or
slices 4 tablespoons extra virgin olive oil, and some more to serve juice
of 3 cm fresh ginger root a large handful
of pumpkin seeds half a -LSB-...]
4 parsnips, peeled, ends trimmed, and
cut into 1/2» thick
slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly
sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest
of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
I just did it for this recipe and if you
cut the loaf
into 12
slices, its 154 calories and 5.5 grams
of carbs a
slice.
cherry grape tomatoes 1/4 avocado (
cut into slices) Italian seasoning (mine is a blend
of a whole bunch
of herbs)
Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant - read meat thermometer inserted
into the thickest part
of steak Transfer plates to platter and let rest for 5 to 10 minutes before
slicing against the grain, and then
cutting again
into bite - sized pieces.
Preheat the oven to 325 degrees F. Fill a large bowl with water and squeeze juice from one half
of a lemon in the bowl and
cut the other half
into slices.
I am going to try an experiment
of doubling the recipe and baking it flat, cake - style, so as to get a larger area
of the wonderful crust, and then
cut it
into large squares and
slice it lengthwise, and try it like a ciabatta.