Sentences with phrase «slice it length»

Wash the pumpkin, cut it in half, with a spoon remove all the seeds and slice it length way.

Using the white and light green parts of the leek, slice length wise and rinse out the dirt.

Do you use 1 and slice it length wise when making a sandwich or use 2.

Not exact matches

Chop coriander leaves and sun - dried tomatoes into small pieces, then chop the cucumber into quarters length - ways before slicing out the seedy middle of each quarter and then chopping the harder part into thin slices.

1 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt

Lay about 5 - 6 pepperoni slices along the length of the noodle on top of the ricotta cheese mixture.

Cut the tough rib off the back of the kale leaf by holding the leaf on its side, holding the two halves of the curly part together and slice the rib off the length of the leaf.

With a knife, finely slice the apple into thin, finger length shoestrings.

Slice each quarter down its length, making 8 wedges.

Slice off bottom stem of leek, make a slit along the length of each leek.

Dip each slice of bread into the wet mixture, giving it just enough time to absorb the liquid, but not enough time to become soggy (the length necessary will depend on your bread).

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

Chop leaf portion into 1/2» slices and the stems into 1/4» lengths for quick and even cooking.

Slice the portabella mushroom caps length wise into 1/3 inch thick slivers, getting about six slivers from each cap.

I like the flat loaf, I just sliced it in half length wise and pretended it was foccacia.

Using the tip of a knife, slice mixture on an angle into 12 irregular strips of varying lengths and thicknesses.

Make a slim bevel down the length of the vegetable — squash or potato — and rest it on that now - flat surface and slice away.

Preheat oven to 400 * F. Slice tempeh into large strips about 1 1/2 inches wide and 4 inches in length.

1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

Pre heat your oven to around 190 ° c. Slice your butternut squash in half (length ways), de-seed and then place flat onto a baking sheet; insides down.

Slice chicken breast into thin strips of about 1 inch length.

1 tablespoon olive oil 1 large leek, light green and white portions 1 large shallot, sliced thin 1/2 lb leftover cooked asparagus, cut into one inch lengths 1/4 teaspoon dried Italian seasoning Kosher salt and freshly ground black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes, sliced thin and drained on paper towels 2 cups shredded cheddar cheese 3 eggs, beaten

3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced

As I am not a fan of chicken thighs I used chicken breasts sliced thinly length wise and let it marinate in the fridge for about an hour.

Take the piece of steak and make slices down the length of the cut piece, approx. 1/2» wide.

Mix together the miso paste, soy sauce, nutritional yeast, lemon juice and turmeric in the marinating dish, then slice the tofu length ways, prick the surface with a fork and place in the dish to marinate for up to a day before making the curry, turn over half way through the marinating time.

Thoroughly wash the kale and slice into very thin strips, 1 inches in length.

Using a fork, pierce each slice of tofu several times along its length.

* 2 Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet of your choice * 6 - 8 green onions, sliced on the diagonal into approx 1 / 2 - inch lengths

Slice the courgette and aubergine length ways into 1/2 cm slices then grill until charred and slightly translucent.

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

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

1 tablespoon vegetable oil (coconut oil) 1/2 onion, thinly sliced (1 cup) 1 red jalapeno chili, thinly sliced 1/2 green bell pepper, thinly sliced 1/4 lb green beans, cut into 3/4 inch lengths 3/4 lb ground beef (grass fed, if you can get it) 1 1/2 tsp.

4 — 5 beetroot — peeled and halved, then sliced into lengths 1 large red onion — peeled, halved and cut into wedges 2 tablespoons olive oil A good grinding of black pepper Balsamic glaze — if you can't get hold of this then you can substitute with a very good quality balsamic vinegar.

Cut chicken into large chunks and then slice those chunks length wise to make them thinner.

With a peeler, shave off slices of zucchini down the length of the vegetable.

1 butternut — peeled, deseeded and sliced into lengths.

Cut the top hairs of the leeks and slice in half length wise.

Slice the carrots length wise and cut them into quarter.

Now slice each layer in half, length - ways, to create four cake layers.

Okra must have edges trimmed and be sliced in half length wise

Spread about 1 tablespoon of date paste down the length of a banana slice.

Using the tip of your knife, slice the casings off the chorizo sausages by running the knife along the length of it, exposing the chorizo meat inside.

Slice the crayfish tails by snipping down the length of the shell — both back and belly — with a pair of scissors.

Cut 2 bunches scallions into 3 - inch lengths, then thinly slice lengthwise.

Place the flat surface onto the bench, use a small, sharp knife to make numerous vertical cuts down the length of the pear but leaving the base (stalk end) attached so you can fan out the pear slices.

2 lbs boneless, skinless chicken thighs, in 1» pieces 1 tablespoon curry powder 1 tablespoon minced ginger 2 cloves garlic minced 1/2 cup small diced yellow onion 2 tablespoons peanut oil 1 stalk lemongrass, sliced diagonally in 2» lengths 2 Kaffir lime leaves (optional) 1 can (14 ounces) coconut milk 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 jalapeño, seeded and minced 1/2 cup rough chopped cilantro 1/2 cup toasted peanuts 1 cup thai basil leaves, whole 2 teaspoons fish sauce lime wedges

Cut into rough slices, around 5 cm in length although it doesn't really matter.

You have to slice the eggplant very thinly, but mine were uneven and all but a few weren't the entire length of the eggplant.