Sentences with phrase «sliced about an inch thick»

Not exact matches

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

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

Unwrap your dough and cut slices about 1/4 -1 / 3 inches thick.

Pineapple: Sprinkle ground cinnamon on 3/4 to 1 inch thick fresh pineapple slices and grill on directly on grates or perforated rack until warm, about two to four minutes, turning once.

3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice

Slice off a very small portion of the bottom end of each onion so they will stand without rolling over, then cut a slice about 1/2 inch thick off the tops of each oSlice off a very small portion of the bottom end of each onion so they will stand without rolling over, then cut a slice about 1/2 inch thick off the tops of each oslice about 1/2 inch thick off the tops of each onion.

Then, slice the tofu to about 1 / 3 - inch thick, and we're ready to go!

Gently roll the dough into a triangle shaped like a slice of pizza that is about 1/4 inch thick.

Snip the stems from the mushrooms and slice the mushrooms thinly, about 1/8 inch thick.

Cut the brie into 1 / 4 - inch - thick slices sized to cover about three quarters of a baguette slice.

I slice mine about 1/2 inch thick.

Slice logs into 1 / 4 - inch - thick rounds, and space about 1 inch apart on baking sheets lined with parchment — they will not spread much.

2 ounces (1/2 stick) unsalted butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4 cup) 1/2 cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg

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

I also took previous reviewers» advice and sliced my cucumbers about one - quarter inch thick rather than cutting into ribbons.

Slice the tofu longways into rectangles, about 1/2 inch thick, then smaller into cubes.

Slice the tomatoes so they are about 1/4 inch thick.

While the onions are cooking, cut the sausages into slices about 1 / 2 - inch thick.

Slice the chilled logs into rounds about 1 / 8 - inch thick and place on the prepared baking sheets about an inch apart.

Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle.

You can go all - red with your tomato quiche or use different colored tomatoes, just make sure you slice them about 1/4 inch thick so they'll float.

I've used canned peaches, drain, sliced them thinly, about 1 / 4 - inch thick.

1 cup chopped tomato 1 cup ale or beer 1/2 cup bottled clam juice 1/2 cup chopped fresh parsley 2 T fresh lemon juice 1 T bottled minced garlic 2 pounds mussels, scrubbed and debearded (about 40 mussels) 4 1/2 inch thick slices of diagonally cut French Bread

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

1 baguette, sliced about 3/4 inch thick extra virgin olive oil salt 4 ounces goat cheese 1 pint strawberries, sliced 2 tablespoons balsamic vinegar 1/3 cup fresh basil leaves, chopped

Slice each roll into pieces about 1 inch thick, arrange on a plate and serve.

ingredients PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to taste)

Cut a little off the puckered ends of the polenta after removing it from the casing, then cut into 12 slices, each about 1/2 inch thick.

* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2 cups halved «cherry» tomatoes, or chopped standard tomatoes (use heirloom tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)

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

Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of red wine vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve

8 sheets fresh phyllo pastry or frozen, thawed (each about 14 × 9 inches) 1/4 cup (1/2 stick) unsalted butter, melted 3 tablespoons (about) sugar 3 medium Braeburn or Gala apples (about 20 ounces total), peeled, halved, cored, each half cut into 1 / 8 - inch - thick slices 1/2 cup apricot preserves 3 tablespoons water

Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick.

Remove the dough log from the freezer, unwrap and slice into cookies about 1/2 an inch thick.

Slice carrots into 1 / 4 - inch thick sticks that are about 3 or 4 inches long.

4 medium green or yellow zucchini (preferably 2 of each; about 1 pound), trimmed, cut lengthwise into 1 / 3 - inch - thick slices

Cut the third apple from blossom to stem into slices about 1/4 inch thick; cover.

baby bok choy (about 3), sliced into 1 - inch thick pieces and ends discarded salt and freshly ground black pepper, to taste

Slice all the bell peppers into thin long strips — about 1 cm thick and 2 inch long.

Using a serrated knife, cut the logs into slices about 3/4 inch (2 cm) thick on the diagonal.

Slice chilled dough into 1 / 4 - inch - thick slices for about 16 S - shaped cookies.

To fry them, just slice them about 1/4 -1 / 3 of an inch thick, dredge them first in a little flour seasoned with salt and pepper, then in unsweetened soymilk seasoned with the same, and then back into the flour before sauteing a couple of minutes on each side in canola oil over medium - high heat.

Peel and core the apples and slice them in to moon shaped sliver about 1/4 inch thick.

Shape a small amount of potato mixture to form a small ball and then smash it out flat — 1/4 to 1/2 inch thick, making it about the size of a cut tomato slice around.

Ingredients 4 lean all natural center cut loin chops with bone about 3/4 inches thick 1 1/4 cups Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 3/4 cups uncooked white rice 1/4 cup sliced scallions (keep white and green parts separate) 1 tablespoon water 1 cup chicken broth 1 29 oz can fruit cocktail or chunky mixed fruit in syrup 2 teaspoons lime juice Preparation Place marinade into large ziploc bag with pork chops and marinate for 1/2 hour (discard marinade...

Peel and slice the plantains on an angle into about 1 / 2 - inch thick pieces.

Cut a baguette into diagonal slices that are about 1/2 inch thick, place the slices of bread onto a baking tray lined with foil paper, drizzle a kiss of extra virgin Spanish olive oil on top of each piece and add the baking tray to the oven for about 5 minutes

Slice the sweet potato, eggplant, and zucchini into rounds about 1/4 - inch thick, then sprinkle with a little sea salt and toss with olive oil

Pat the blocks of tofu dry and slice them into batons about 1 inch wide and 1/2 inch thick.

Grab 1 block of Manchego cheese that is about 7 ounces, de rind it and start cutting it in slices that are about a 1/4 inch thick