Sentences with phrase «pieces about an inch»

Pull the pork into thin pieces about an inch and a half long.

Slice 1/3 pound bacon into lardons — short pieces about an inch long and a quarter - inch wide.

Cut the celery on the diagonal into 1 / 8 - inch - thick pieces about an inch long.

Not exact matches

Then hold the piece of paper about six inches in front of your face and close one eye.

Take a piece of paper sometime, and put two dots on it, about two inches apart.

for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional

The Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut into 2 - inch pieces 2 large carrots, cut into matchsticks size pieces 1 small head cauliflower, separated into small florets 3 large potatoes, boiled and sliced into rounds about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large cucumber, skin scored and sliced very thinly

Peel and cut into 1/2 inch pieces, steam for about 10 minutes.

I'd recommend placing the dough ball between two pieces of parchment paper and rolling about 3 inches wider than the width of your pan (or 5 inches for a deep dish pan).

Take a small piece of the mixture out and roll into a ball that's about 1 inch.

Roll one piece of dough out between two sheets of unbleached parchment paper a square that is about 8 - inches all around, and about 1 / 4 - inch thick.

Slicing it into about 1/4 inch thick pieces helps it to become crispy on the edges while retaining a nice, chewy interior.

Trim meat from the meaty bones into bite - sized pieces (about 1 inch), leaving some on the bones.

1/2 cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste

Divide the dough (which will be very sticky and soft) in half and roll each half out between two pieces of parchment paper until it's the dough is about 1/4 inch thick.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

Very carefully take one of the stripes of merengue and cut it into pieces about 2 inches or so.

I cut the brownies about 2x2 inches, then I cut some of them in to four pieces.

When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6 - ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide.

Just chop three pieces of ginger about quarter of an inch and bite on it as you take other foods every day and you will see the effects.

Pound the chicken with a meat mallet until each piece is of even thickness, about 1 - 1 1/2 inch thick.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

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.

Cut off about 1/4 inch off the top of the head of garlic and place it on a large piece of aluminum foil.

Chop peaches in about 1 / 2 - inch pieces.

The recommended substitution is the same number of thick strips of lime peel (each piece about 2 × 1 inches in size), but if you can get kaffir lime leaves I think it would be worth it.

Peel sweet potatoes and cut in thick (about 3/4 inch) pieces.

Place squash pieces in a glass container with 1/2 inch of water, face down, and microwave until tender - about 6 - 8 minutes.

Press with the moistened tines of a fork into a small bowl of granulated sugar, then press down on the top of each piece of dough until the tines leave an impression about 1 / 4 - inch deep.

1/2 inch rounds (you should end up with about 8 pieces) and boil for 5 - 8 minutes until soft but not mushy.

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.

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

Roll out the dough in between two pieces of wax paper until about 1/4 inch thick.

With the seam side down, slice the roll into 4 pieces, each piece will be about 1 1/2 inches wide.

Slice logs on the diagonal into pieces about 1 - inch wide, and place the pieces on their sides; bake 5 minutes.

Cut dough into two rectangular pieces (about 250 grams each) and gently stretch into rectangles 5 - by - 7 inches (13 - by - 18 cm) with the long edge facing you.

Shape each piece of dough into a 1-1/4 - inch diameter log about 8 inches long.

Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh basil

Roll each piece of dough into a long, thin rope (about 20 inches long), and twist each rope into a pretzel.

Place dough on an 8 × 12 inch - ish sized piece of parchment paper and roll into a log about 1 1/4 inch in diameter.

Place the chicken pieces about 1 inch apart from one another on the wire rack in the prepared baking sheet.

Cut tenderloin crosswise into thirds (pieces about 4 inches long).

Working with one piece of dough at a time place a piece of wax papper over the dough and roll the dough as thin as you can, no thicker than 1/4 inch thick, but preferably an 1/8 inch thick (about the thickeness of a quarter).

4 large slices white sandwich bread, torn into 1 - inch pieces 2 tablespoons unsalted butter, melted 2 tablespoons fresh parsley, minced 1 small shallot, minced (about 2 tablespoons) 1/4 cup plus 5 tablespoons all - purpose flour 2 large eggs 3 tablespoons mayonnaise 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (optional) 1 1/4 pounds skinless cod, haddock or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces Cooking spray Lemon wedges

Slice into pieces, about 1/2 inch squares.

1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary

Cut the strands into smaller pieces, about 5 - 6 inches long so it's easier to eat.

Working with one piece at a time, roll or stretch into an oblong strip about 8 inches long and 4 inches wide.

Excellent bread — been making it for ten years... Did you know that this dough also makes the best «doughboys» (fried dough) EVER??!! Just form it into a piece about 1 / 4 - inch thick — shape how...