Before
serving cut it into slices and enjoy them!
Not exact matches
4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided
into two - pound
servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and
cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias
sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for
serving, recipe follows Chopped parsley (for garnish)
To
serve,
cut the cake
into 12
slices.
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
Cool slightly, then
cut the vegetables
into thin
slices and arrange on a
serving platter.
3 tablespoons vegetable oil, divided 2 large shallots, thinly
sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra
slices for
serving 1 red bell pepper,
cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and
cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
Slice the corned beef and cabbage
into thin
slices, place them on a
cutting board and
serve with a selection of mustards for variety.
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!
It looks and tastes like a HUGE peanut butter cup and it's very rich so you may want to
cut it
into small
slices when
serving.
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)
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-...]
Turn onto a platter, top with sauce and brittle, then
cut into slices to
serve.
Let cook and
cut into nine
slices served with a drizzle of honey over the top.
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes,
cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion,
sliced 1/8 ″ thick 1 large shallot,
sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to
serve (optional)
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.
To
serve them, the caterers
cut the cakes
into slices of varying sizes (because the cake is rich, it was nice for there to be some smaller pieces) and arranged them on a table, and people came and selected the size they wanted.
PREP TIME: 25 minutes TOTAL TIME: 45 minutes
SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly
sliced 1/2 sm red onion,
sliced 1 lemon,
cut into 4 wedges 1.
PREP TIME: 15 minutes TOTAL TIME: 35 minutes
SERVINGS: 4 4
slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin olive oil 2 Tbsp fresh lime juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime,
cut into 4 wedges 1.
Remove the brownies from the pan using the overhung parchment paper, place on a
cutting board and
slice into 16 squares before
serving.
Freeze for 30 minutes then
cut into slices and
serve.
Serves 2 Organic Vegan Ice Cream 2 Tablespoons organic walnuts, chopped 4 fresh or frozen organic strawberries,
sliced 1 banana,
sliced length-wise
into 4 pieces, then
cut all pieces in half 2 Tablespoons organic cocoa powder 1...
Then I will
cut the steak
into thin strips and
serve over a bed of arugula and top with
sliced cherry tomatoes, black beans, pumpkin seeds, and
sliced avocado.
Cut the wedges nice and thick for a hearty meal or
into thinner
slices and make a lovely salad to
serve alongside for a lighter brunch or lunch.
Ingredients 2 whole wheat friselle 320 - 350 g fresh ripe tomatoes,
sliced or
cut into pieces dried oregano, to taste fresh and cleaned basil, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste Makes 2
servings.
Sliced or Cubed —
Sliced apples make a prettier dish, but it's harder to
cut into serving size pieces.
Ingredients (
serve 2) 2 small carrots,
cut into julienne 2 bok choy bunch,
cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated
into small clumps (or other mushrooms of choice,
sliced) 80 g [3 oz] firm tofu, thinly
sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and
cut into small
slices / sections 3 - 5 radishes,
sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots,
sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for
serving, optional
Take to the picnic still in the tin covered in foil or cling film, and
serve cut into thick
slices with cornichons and salad, if you like.
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes,
cut into bite - size pieces 1 fennel bulb, halved and thinly
sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for
serving 1 -2 tbsp honey salt & pepper, to taste
To
serve 4 carrots, peeled and
cut into thick sticks (bake together with the beetroot) 2 avocados,
sliced 4 handfuls mache lettuce 1/2 cucumber,
sliced 12 radishes,
sliced 1 cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds
To
serve:
cut tuna steak diagonally against the grain with a sharp knife
into thin
slices.
ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped
into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely
sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to
serve) 1 lime (
cut into wedges, to
serve)
Cut each loaf
into 12
slices to
serve.
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled,
sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks,
cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO
SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks,
cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to
serve) 1 cup sour cream (to
serve) 1 recipe Fast Guacamole (to
serve, recipe below) 1/2 cup scallions (root end removed, thinly
sliced on the bias) pickled jalapenos (to
serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
ingredients SIXTY SECOND PIMENTO CHEESE: 2 cups extra-sharp cheddar cheese (grated) 2/3 cup mayonnaise 1 (8 - ounce) package cream cheese (softened) 1 (4 - ounce) jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher salt to taste TO
SERVE: assorted crackers radishes (halved) celery (
cut into 3 - inch pieces) cucumbers (
sliced)
Serve with apple
slices, graham crackers, nilla wafers or roll them in tortilla and
cut into pinwheels.
2 tablespoons coconut oil 1 brown onion,
sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed,
sliced 500 g (1 lb 2 oz) beef,
cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli,
cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout),
sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to
serve
Cut into slices to
serve — it's best warm, but it tastes delicious at room temperature as well.
Use a serrated knife to
cut the pie
into slices and use a cake server to gently place the
slices on plates to
serve.
Cover baking dish and refrigerate for an hour before
cutting into 5 - 6
slices before
serving.
2)
Cut or
slice the fruit you'll be using the night before and store in an airtight container in your refrigerator 3) If
serving the kabobs with the Greek yogurt as a dip, you can spoon the yogurt
into a small dish ahead of time, then cover and refrigerate until ready to
serve.
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients:
Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch of life changing vegan cheese sauce (or cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (
cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (
cut into small cubes)
Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
Cut the cake
into slices and
serve.
1)
Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then ser
Cut the chicken breast
into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2)
Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
Slice and
cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then ser
cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then
slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then
serve.
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos,
cut into slivers (I removed the seeds from one but left the others in) 1 small carrot, diced 4 oz white mushrooms,
cut in half and then
sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for
serving
Serve sliced with some rice and beans or lime - accented coleslaw, or
cut the meat
into strips and use as a taco filling.
Serve warm or at room temperature
cut into slices.
4 metal, bamboo or wooden skewers 1 lb fresh tuna fillet (1 inch thick)--
cut into 16 even - sized cubes 1 small zucchini —
cut into diagonal
slices Onion
slices —
cut into 16 even - sized squares 2 bell peppers —
cut into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (plus lemon wedges for
serving) 2 tablespoons finely chopped fresh flat - leaf parsley 1 tablespoon chopped fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black pepper
To
serve, stuff a generous amount of cashew cream
into the
cut you made in the middle of each
slice, and top with some raspberries.