Slice
the potatoes crosswise 1/2 inch thick and transfer to a large bowl.
Using mandoline, slice
potatoes crosswise into very thin rounds (less than 1/16» thick), placing them in a large bowl as you work.
Not exact matches
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
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
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet
potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced
crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Finely chop the hot dog quarters
crosswise into small pieces and add the pieces to the large bowl along with the
potatoes, onion, pickle, jalapeño, cheese, celery salt, remaining 1/2 teaspoon kosher salt and black pepper.
Cut cooked
potatoes in half
crosswise.
Cut
potatoes in half
crosswise and use tongs to place each half, cut side down, on baking sheet.
1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet
potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut
crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet
potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved
crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet
potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced
crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Slice the bacon in half
crosswise and then lengthwise to yield 16 - 24 strips, use enough bacon to have one strip per sweet
potato chunk.
1 lb medium - size yellow
potatoes, such as Yukon Gold, peeled and cut in half
crosswise 1 lb fresh young green beans, ends trimmed 1/3 cup good - quality extra-virgin olive oil, plus more for drizzling Fine sea salt Freshly ground black pepper
Cut
potatoes in half lengthwise; cut halves
crosswise into 1 / 4 - inch - thick slices.
Potatoes were first to benefit from the Hasselback techinique — making thin slices
crosswise toward the bottom of the vegetable, but not all the way through, so the
potato becomes fanned, seasoned and baked until crisp.
Halve reserved
potatoes and eggs
crosswise.
1 (4 pound) chicken Salt Extra-virgin olive oil Freshly ground black pepper 3/4 pound garlic scapes 1 pound small yukon gold
potatoes, halved
crosswise 1 large head of garlic, outer layers of skin removed, top trimmed by 1/2 inch to expose the cloves.
1/3 pound shrimp, peeled, deveined and cut into 1/2 inch pieces 1/3 pound sea scallops, thinly sliced
crosswise 1/3 pound tilapia or snapper fillet, cut into 1/2 inch pieces 1/4 of a small red onion, sliced as thinly as possible into half moons 1 jalapeño, halved lengthwise, seeded and very thinly sliced Juice of 3 to 5 limes Juice of 1 lemon Freshly ground black pepper to taste 1/2 cup sweet
potato, cut into 1/2 inch pieces and boiled until just tender 1/3 cup corn nuts Fresh cilantro, for garnish
Ingredients: 1 cup green lentils or Du Puy lentils 1 bulb fennel, cored and thinly sliced; fronds finely chopped and set aside 1 onion, thinly sliced 2 small sweet
potatoes, peeled and diced into 1 / 4 - inch cubes 3 tbsp extra-virgin olive oil, divided 1 1/2 tsp sea ground black pepper, to taste 1 tsp dried thyme 2 tbsp balsamic vinegar 1 clove garlic, minced 1 (approx. 250g) package halloumi, cut
crosswise into 1 / 2 - inch slabs
Slice sweet
potatoes in half and then run the knife lengthwise and
crosswise to dice the
potato in the skin.
Potatoes were first to benefit from the Hasselback techinique — making thin slices
crosswise toward the bottom of the vegetable, but not all the way through, so the
potato becomes fanned, seasoned and baked until crisp.