Sentences with phrase «sliced the potatoes thicker»

Also, be sure to slice the potatoes no thicker than 1/2 inch or they will be hard in the middle still.

I am just making it again and I have sliced the potatoes thicker and added less stock so will see how it comes out tonight.

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

Slice the eggplant, zucchini and potato, lengthwise, into approximately 1/4 inch thick slices.

2 sweet potatoes, sliced into 1/4 inch thick rounds Olive oil Jerk seasoning (recommended: Dizzy Pig Jamaican Firewalk) Kosher salt

Slice the sweet potatoes into 1/8 inch thick straws or use a mandolin slicer and do the same.

Peel and slice the sweet potatoes into 1» thick slices, and scatter them on the roasting pan, not touching.

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)

Thick - sliced potatoes tossed with bacon, onions, herbs, and vinaigrette.

Alternatively, add a few thick slices of raw potato and simmer until the potato is soft.

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.

Peel and slice potatoes in 1/4 ″ thick circles.

Wash and dry the vegetables, then cut the potatoes and cauliflower into 1 / 4 - inch thick slices / pieces.

Slice potatoes into 1⁄4 in (0.5 cm) thick pieces.

This potato dish consists of layers of spiced ground beef, sliced potatoes, and thick fresh tomato slices.

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

Slice the potatoes 1 / 4 - inch thick.

In the meantime, use a mandoline to slice the potatoes into 1 / 8 - inch thick rounds.

Rinse the potatoes, and slice them into 1 / 2 - inch thick rounds.

So here's my tip: if you're using a toaster, slice the sweet potato as thin as possible, because thick pieces will take forever to cook (like, pushing the lever down 4 - 6 times).

If you prefer moderate to thick slices of sweet potato, I'd definitely stick to cooking them in the oven, which is still my preferred method.

1 bunch green onions, thinly sliced 1 cup grated Parmesan cheese 2 tablespoons all - purpose flour 1 tablespoon chopped fresh thyme leaves 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 pounds Yukon Gold potatoes, peeled, cut into 1 / 8 - inch - thick rounds 12 ounces yellow crookneck squash or regular yellow or green summer squash, cut into 1 / 8 - inch - thick rounds 6 teaspoons olive oil

Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16» thick), placing them in a large bowl as you work.

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.

Cut the potatoes into small chunks, slice the carrots into thick slices.

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

Cut aubergine and sweet potato into 1/2 cm or 0.2 inch thick slices.

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

Slice sweet potatoes into long strips, 1/4 to 1/2 inch thick.

Peel and cut potatoes into 1 1/2 - inch - thick slices.

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

Peel the sweet potato and slice into thin half - moons, about 1/4 inch thick.

Using a mandolin (or very sharp knife) thinly slice your potato into 1/8 to 1/4 inch thick slices.

ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)

Peel potatoes and slice 1/8 inch thick.

Place a potato at a time on a wooden ladle and cut 3 mm thick slices into it, without cutting all the way through.

These are all the ingredients you'll need to make this easy and delicious baked potato soup recipe: thick - sliced bacon, cubed ham, butter, flour, milk, yellow onion, large Russet baking potatoes, sour cream, shredded cheddar cheese, sea salt, and freshly - ground black pepper, sliced green onions.

1 Tablespoon vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut into 1/4» thick slices 1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2» thick slices 1/4 cup curry powder 1/4 small head green cabbage (about 1/2 pound), cut into bite - size pieces 2 stalks celery (about 1/2 pound), sliced on an angle into 3» long pieces, 1/4» thick 1 medium carrot (about 1/4 pound), peeled and sliced on an angle into 3» long pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4» thick slices 2 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)

I used my food processor to slice the potatoes 4 mm thick (I was afraid that thinner would result in potatoes that fell apart), and it will take at least 75 minutes to cook, maybe 85.

Water as needed with 2 teaspoons salt 1 1/2 pounds peel - on russet potatoes 2 tablespoons vegetable oil 2 medium onions, thinly sliced 2 cups sour cream 1/2 cup cream or half - and - half 6 hard boiled eggs, peeled and sliced 1/4» thick 4 tablespoons butter melted ⅛ teaspoon freshly ground pepper, or to taste salt, as needed 1 teaspoon sweet Hungarian paprika, plus as needed for garnish Chopped fresh parsley, as needed, for garnish

1/3 cup olive oil 1 pound yukon gold or other white potato, sliced 1/8 ″ thick (you can peel if you wish) 1 onion, sliced 1 red or green bell pepper, washed and sliced thinly (optional) 1 - 2 cloves garlic, minced 6 large eggs 1/4 cup fresh parsley, chopped salt and pepper

Slice the potatoes into 1/4» thick rounds.

Preheat the oven to 180 °C / 350 °F / gas mark 4, and start chopping: onions and garlic finely diced, potatoes and aubergine sliced horizontally, around 1 cm thick.

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

chopped broccoli (about 2 large broccoli heads) 2 small / medium red potatoes, peeled and diced 1 large celery stalk, sliced 2 1/2 — 3 cups chicken or vegetable stock (depending on how thick you want it) 1/2 — 3/4 teaspoon sea salt (to taste) Black pepper (to taste) 1 cup coconut milk

Cut your potatoes into slices around 3 mm thick.

Slice the potatoes crosswise 1/2 inch thick and transfer to a large bowl.

Cut potatoes in half lengthwise; cut halves crosswise into 1 / 4 - inch - thick slices.

Armed with a mandolin, I sliced russet potatoes into 1 / 8 - inch thick rounds and soaked them in cold water to rinse off the starch.

Cut potatoes into 1 / 4 - inch - thick slices.