1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into
smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
Not exact matches
8 oz frozen gnocchi, partially thawed (leave
on the counter for 30 minutes or so) 1 15 oz can navy beans, rinsed and drained 1
small bunch swiss chard, stems discarded, leaves torn into
bite -
sized pieces
Add the remaining whole navy beans, chopped broccoli florets (
small 1 - inch
pieces, think
bite size), and the blender sauce to the pot
on the stove.
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)
place hot bowl
on cheese plate and get fondue forks and cut off
small bit size pieces of bread so guests can dip them in the garlicy brie cheese um um good!!
One large head of organic cauliflower, washed and cut into
bite -
sized florets One pound or more of
small red potatoes, skin
on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch
piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems removed
The
smaller you cut the florets, the faster they will cook, so you might want to keep an eye
on them at the 20 - minute mark if you cut them into
bite -
sized pieces.
When the tortillas are cool to the touch
on the towel lined plates, break each of them up into
small,
bite sized pieces.
Microlearning allows learners to view
smaller, «
bite -
sized»
pieces of course content
on the go.
A consumer's
biting into the food product generally perpendicular to the central axis results in the separation of the segments, creating in the mouth of the consumer
small food
pieces relative to the
size of the
bitten - off section to reduce the likelihood of choking
on the food product.