Sentences with phrase «sliced up like»

Chinese and Indian medicine is built on valid ancient beliefs and I'd much rather be doing preventative care than be sliced up like deli meet by a surgeon.

I had extra and sliced them up like «fries» and dipped them in the sauce.

Not exact matches

Just as you would mix up the sentences you say, avoid repetitive gestures like slicing the air or chopping your hand into an open palm.

Like CDOs, CLOs buy up riskier debt, bundle those loans together, and then slice that debt up into bonds for investors with varying risk levels.

The Cuisinart Countdown Four - Slice Toaster's seven browning settings ensure that you can take your toast however you like it — from a barely - there brown sheen right up to super crispy.

Delta, like its competitors, has sliced up its economy cabins and rolled out new premium cabins to encourage passengers to pay for more room on board and other amenities.

The Bible is made up not of chunks of theology that can be sliced like rings from a sausage, but of these sinewy, evocative, wonderfully personal tales.

I am not such a relativist as to believe that the truth is cut up in slices like a cake.

It sounds so stupid but I never even considered slicing up persimmon and using it like this before — I've always thought of it as «just something you eat on its own» — I had no idea it was so pretty when sliced like this too.

It's held together by chia seed and apple puree, which together mean that you really can pick up the slices without them braking — just like real pizza!

My husband likes supreme but I don't do olives or peppers so I like to pre cut slices and have them out so that people can remove toppings they don't want or add others to fancy it up.

I wanted to have this Blueberry Chocolate Chip Banana Bread recipe up before Easter as I just loved how the blueberries looked like little jellybean - jammy eggs inside each yummy slice.

Replace sliced steak, brown side up, and bone to the skillet (like a meat puzzle) and top with butter.

I know there's a ton of different recipes floating around on the internet for cauliflower crust, but we wanted one that would be sturdy enough to be picked up just like a normal slice of pizza.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

You'll end up with a circle divided into 8 slices, like a pizza.

I like to roll the kale up vertically, then slice it horizontally and again vertically.

Despite towel drying the slices of cucumber, everything still became a mushy mess, wouldn't hold up, and looked like a wreck.

I was jonesing for some pumpkin the other day, and whipped up this pumpkin smoothie, tastes just like a pumpkin muffin or a slice of homemade pumpkin pie.

Slice up a watermelon, spread some coconut yogurt over it like sauce.

Yesterday I felt like a sandwich, so I caramelised some onion slices, fried up some cremini mushrooms with some worcester sauce and stuffed a bread roll with 2 (I was hungry!)

To use in your healthy lunchbox, simply pack up a couple of slices of crisp toast in one container (I like to slice mine into quarters for easy, bite sized chunks), and the sauce in another.

I like mine wrapped up in a collard green leaf OR even served up between a couple slices of gluten - free rye toast.

I was a little nervous when slicing them that they were going to be way too small, but they puffed right up and looked exactly like the picture!

Fluffy, crepe - like pancakes rolled up with strawberry cream cheese sauce and garnished with sliced, fresh strawberries and a dusting of powdered sugar.

Mix the dough like you would a pie crust, then roll it out super, super thin between two sheet of wax paper, then use a pizza cutter to slice the dough into square, dust with cinnamon sugar and then use a really thin metal spatula to scrap the dough up and place it on a baking sheet.

for the wraps, finely slice some halloumi and fry in a hot dry frying pan until golden, smear some garlic sauce over the tortilla, place on a handful of fresh spinach followed by the golden halloumi and roll up like a burrito (ends folded in), cut in half and serve.

It's rolled up like a burrito, sliced and baked for a healthy, delicious and satisfying entree.

NOTE: If you would like them to be more crunchy, after you have removed the bake from the oven, before you slice it - wait ten minutes (so you don't burn yourself), flip the baked mixture over and place upside - down, on a large tray, back in to the oven to bake for 5 - 10 minutes more, which will crisp up the other side.

And I diced it up, not leaving it in slices like that.

* To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the «cigar» crosswise in thin slices.

* So, if you're using a fruit that needs to be prepped, like a strawberry or a peach, either slice them up orr chop them up into a fairly small size (think blueberry).

I like how the blades go all the way up for better slice and process but I'm scared of washing it!

Just like a traditional savory pepperoni pizza this sweet treat is meant to be sliced up and shared with friends and family.

She doesn't like spicy, but ended up eating 2 slices.

Set - up on the bow of the ship, the Buffet featured baked Idaho ® potato «boats» and a selection of delectable toppings like scrambled eggs, salsa, crispy bacon, sliced sausage, mushrooms and Cheddar cheese.

Slice them up and place in one layer in your skillet (a round baking dish or pie pan could be used instead, if you like), add some sliced garlic (I used 3 or 4 cloves), some fresh thyme leaves (from 2 - 3 sprigs), and drizzle with some olive oil (I am pretty liberal with my drizzles).

When you've got the right one, they slice up just like butter.

Except, for the fact that I had to use a fork instead of picking it up like a slice.

Then refrigerate — or freeze it if you'd like extra firm bars — slice them and eat «em up.

Besides pickles and eating them sliced up fresh right off the vine, I like to make this simple salad.

While I am happy with the ingredients and outcome as is, when I have time, especially when serving this to guests, I like to pump it up a bit by adding 1 cup diced carrots and 8 ounces of sliced mushrooms.

Or if you want to keep this dish an appetiser, just slice eggplants thinly (before baking), then stuff them with the filling and roll them up into little rolls, like this.

Ingredients: 1 rasher bacon (8 ounces) 1 pound cavatappi pasta 1/2 cup unsalted butter 1/2 cup flour 2 1/2 cups 2 % milk 1/2 cup half and half 3 cups shredded cheddar cheese, divided (I like to use a blend of mild and half sharp cheddar, but it's up to you) 4 slices American cheese 3 chipotle peppers in adobo, chopped 2 tablespoons adobo (from the chipotle pepper can) 2 oz barbecue flavored Pop Chips (or barbecue potato chips of your choice), crushed

Infact I cut my finger trying to cut it into slices: (Also, another problem was that I didn't end up with a batter - like dough.

Go green to ramp up the health factor by stuffing your bread with a serious serving of wilted spinach, kale, and / or arugula, and play up the fresh herbs like thinly sliced scallions, parsley, rosemary, oregano, and thyme.

Also, if you want the kiwi's pressed up to the side of the glass like I have it, slice the kiwi thin and carefully slide it into the glass.

If you're new to collard greens, this is how I like to cut them: Wash them, cut out the stems, stack the leaf halves, roll them up lengthwise like a big cigar and slice the roll into 1 / 4 - inch - wide ribbons.

I really like the idea of just having to bake it in the morning — and having it all done at once (A couple of days ago I was making a standard type of French toast, cooking the slices individually, and ended up burning it somewhat because I had to take a phone call.

Well, she loved cucumbers (and still does), and when I was a kid we would often just slice up a bowl of cucumbers, add a little salt and eat them like potato chips.