Sentences with phrase «slice crosswise»

Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside.

If you can't find the squashes here, try small zucchini and slice them crosswise.

Cut each leek in half lengthwise, then slice crosswise into half moons.

Remove lobster meat; slice crosswise into 1 / 2 - inch pieces.

Cut dark - green tops from green garlic and slice crosswise 1/2» thick; slice bulbs and pale - green stalks crosswise 1/4» thick.

Finish with cilantro sprigs and slice crosswise into wedges to serve.

Slice crosswise and pack with a packet of soy sauce.

Peel the piece of ginger root and slice it crosswise into disks as thin as you can.

Remove the breasts from the fowl and slice crosswise into 1 / 4 - inch - thick strips.

Rinse and dry the cabbage leaves and slice them crosswise into thin ribbons.

Transfer to a cutting board and thickly slice crosswise.

Pat the salmon dry and slice it crosswise into 3 or 4 filets (depending on hunger levels / how many salads you plan to make).

- Pat the salmon dry and slice it crosswise into 3 or 4 filets (depending on hunger levels / how many salads you plan to make).

Peel the carrots; slice them crosswise at an angle and add them to the bowl.

Rinse the tomato and slice it crosswise.

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

Thinly slice crosswise and against the grain.

Cut each quarter into 2 wedges, and then thinly slice crosswise into triangle shapes.

Slice crosswise into 1/4 inch - thick pieces.

Slice crosswise into 1 / 8 - inch thick pieces.

Cut the tofu into 8 slice crosswise.

Slice crosswise to make 24 equal pieces.

Slice crosswise, and top with the scrumptious mushroom sauce.

Transfer steak to a cutting board and let stand 5 - 10 minutes, tented with foil, before slicing crosswise into thin slices (you can then cut the slices into even smaller pieces, if you like).

4 - 6 basil leaves, stacked, rolled lengthwise, and thinly sliced crosswise (or 1/4 teaspoon dried basil), plus additional for garnishing

8 - inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and sliced crosswise into thin rounds

Cut the tofu into 1 / 2 - inch - thick slices crosswise to get 6 slabs.

Salad 2 cucumbers, seeded, quartered lengthwise, sliced crosswise 1/4 - inch slices 1 pound cooked deveined peeled medium shrimp 4 cups thinly sliced Napa cabbage 1 medium red bell pepper, cut into matchstick - size strips 1 medium yellow bell pepper, cut into matchstick - size strips 3 green onions sliced 1/2 cup cilantro, chopped 1/2 cup sliced basil leaves

For goat cheese 1 egg 1 tablespoon water 1 cup finely chopped shelled unsalted pistachios 1 - 8 ounce log goat cheese, sliced crosswise in 1 / 4 - inch thick rounds

One 18 - ounce tube polenta 1 1/2 tablespoons olive oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with leaves, sliced crosswise 5 to 6 ounces fresh baby spinach 4 scallions, green and white parts, sliced 1 tablespoon balsamic vinegar, or more to taste 1/4 cup sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste

1 1/2 bunches Lacinato kale (about 6 ounces)-- stems removed, leaves stacked, rolled and sliced crosswise into wide ribbons

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

Drain the tofu, then cut the block into 6 slices crosswise.

SWEET AND SAVORY GRILLED TEMPEH: Cut tempeh into 1 / 2 - inch thick slices crosswise.

Alternatively, press the entire block ahead of time in a tofu press, then cut into 6 slices crosswise.

Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.

Ingredients: 1/4 cup semi-pearled farro 1/4 cup raw pepitas (aka pumpkin seeds) 1/2 red onion, sliced crosswise into 1/4 - inch rounds 1 large Portobello mushroom cap, stem and dark gills removed (Just use a spoon to scrape out the gills.)

1/2 English cucumber, peeled, halved lengthwise, seeds removed, then sliced crosswise into half moons

Ingredients: 1 1/2 pounds center cut salmon filet (preferably wild), skin removed 5 ounces (1 clamshell) baby Romaine or mesclun 1 small red bell pepper, thinly sliced 3/4 cup shaved or julienned carrots 1/2 English cucumber, peeled, halved lengthwise, seeds removed, then sliced crosswise into half moons 3/4 cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)

1/4 cup extra-virgin olive oil 1 teaspoon coarse sea salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1 medium - size eggplant (about 1 pound), sliced crosswise into 1 / 2 - inch rounds 2 medium - size red onions, sliced crosswise into 1 / 2 - inch rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch slices 1 loaf of rustic bread, cut diagonally into eight 1 / 2 - inch slices Freshly ground white pepper Fine sea salt

1 Romaine heart plus 2 leaves kale, chopped into small pieces 1 cup pea sprouts and / or bean sprouts 2 celery stalks, sliced crosswise into small pieces 2 small radishes, thinly sliced 1/4 red bell pepper, thinly sliced 1/4 cup shredded carrots 1/2 cup garbanzo beans 1 tablespoon raw pumpkin seeds

Cut baguettes in 1/2 inch slices crosswise on a diagonal, this gives you more surface space for your toppings.

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

1/2 cup peeled and diced horseradish 1/2 cup peeled and diced garlic 1/2 cup peeled and diced onion 1/4 cup peeled and diced ginger 1/4 cup peeled and diced turmeric 1 habanero chile, split in half 1 orange, quartered and thinly sliced crosswise 1/2 lemon, quartered and thinly sliced crosswise 1/2 cup chopped parsley 2 tablespoons chopped rosemary 2 tablespoons chopped thyme 1 teaspoon black peppercorns 2 to 3 cups raw unfiltered apple cider vinegar (at least 5 % acidity) 1/4 cup raw honey, or more to taste

1 tablespoon butter 1tablespoon extra virgin olive oil 1 large onion, quartered lengthwise, cut in 1/4 - inch slices crosswise 1 large garlic clove, very thin slices

Mother Nature tries to drop us subtle hints... walnuts are good for brain health and they resemble a brain, carrots are good for eye health and when sliced crosswise resemble an eye, a bulb of ginger root mimics the shape of the stomach and ginger is great for settling an upset stomach.

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.

1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese

2 tablespoons butter 1 tablespoon honey 1/4 teaspoon ground cinnamon 2 large plantains or bananas, peeled and sliced crosswise 3 tablespoons heavy cream 4 tablespoons sour cream

1/3 Korean radish, peeled, quartered lengthwise, sliced crosswise 1/2 inch thick, or 1/2 medium daikon, halved lengthwise, sliced crosswise 1/2 inch thick