Sentences with phrase «using hand cut»

Blending characteristics of traditional Chinese art with a contemporary approach, Jennifer Wen Ma creates delicate, ephemeral installations using hand cut paper, ink, glass, and light.

Not exact matches

That could cut off a major supply of oil while potentially handing the region's balance of power to Iran, which could end up in control of the routes used by 40 % of the world's seaborne oil.

This hand positioning is for a downward cutting motion and typically is used for «with the grain» and «across the grain» shaving strokes.

The double edge safety razor, on the other hand, uses a single cutting edge that tracks along the skin at a much more comfortable angle and cuts the hair cleanly without grabbing or pulling excessively (provided you choose the right blade for your beard and skin type).

All the acts which I have done expressly to serve thee, and also all the acts which I believe to be neutral and purely human, and also all the acts which I know to be disobedience and sin, I put in thy hands, 0 God, my Lord and Savior; take them now that they are finished; prove them thyself to see which enter into thy work and which deserve only judgment and death; use, cut, trim, reset, readjust, now that it is no longer I who can decide or know, now that what is done is done, what I have written I have written.

I use phrases like: «eternal damnation» «it is a sin» «thou shall not» «eternal hell» «smite them down» «give me your firstborn son» «this is my body, eat it» «this is my blood, drink it» «make the pestilence» «cut off her hand» «To me belongeth vengeance»

HAYDEN, Idaho — A man who believed he bore the «mark of the beast» used a circular saw to cut off one hand, then he cooked it in the microwave and called 911, authorities said.

Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a pinch of cumin, salt and pepper — using your hands to ensure they all get a good coating.

I didn't even cut the chicken because I was using Chicken Steaks from Market Day that I had on hand in the freezer and it still turned out perfectly.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiCut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiuse your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiUse a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chicut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chicut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

I used a tin of whole, unpeeled, unroasted Datterini tomatoes (Lidl) that I cut before hand to great delight.

For the jalapeno peppers, I should have used gloves, but I did the oil for the shrimp with the cut up jalepeno and my hands burned and I was coughing, so I took the bits of jalepena out.

Using a pastry blender, cut in butter with one hand while turning bowl with the other.

My hands weren't sticky as the chicken was hot so I used utensils to handle it (and it was literally fall apart tender, you can cut it with a spoon).

I prefer scrambled eggs, and I would think it would be difficult to cut up the fried egg with the tortilla chips (unless you prefer to use a knife and fork, though this recipe is designed to be eaten with your hands).

I even use both a fork and knife to eat, keeping them in the left and right hands respectively for the duration of the meal rather than swapping them over (if you've ever seen an American cut food then change hands to eat it you know what I'm talking about).

Form into a roll using your hands, wrap in baking paper or glad wrap and keep in the fridge and cut into slices as required.

Using your hands, cut the vegan butter (I like to use Earth Balance) into the dry mixture, using your fingers to create a meal - like texUsing your hands, cut the vegan butter (I like to use Earth Balance) into the dry mixture, using your fingers to create a meal - like texusing your fingers to create a meal - like texture.

Using a pastry blender (or your hands if you don't have one), cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Cut the eggplants into large hunks and transfer them to a food processor (you can also mash this by hand, using a fork or a potato masher).

I went for the peaches that desperately needed using, didn't even bother peeling them — just cut them up, juices dripping off the cutting board all over my hands, and tossed them into a pan — softened them up over the heat in some butter and maple syrup, a little cinnamon / vanilla, and called it good.

When cool enough to handle with your bare hands, use a cutting board to help flip the dish over so that the pineapples are exposed.

Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).

If yours is such a machine, chop them by hand, using a clean kitchen towel over the cutting board and your chef's knife.

No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve

Holding this in your left hand, use a smaller knife to cut around each section, letting the juice drip into the salad bowl and dropping sections in as you go.

Use whatever cuts of chicken you have on hand, but make sure to adjust the cooking time or temperature as each cut cooks differently.

I also used a dash of cinnamon to cut the strong honey taste (I didn't have agave on hand and the honey I did have is pretty strong).

I left out the molasses as I didn't have them, and I used steel cut oats instead of bulgur as that's what was on hand.

For now I will let him keep using the mini-chopper under my supervision and hold his hand when he cuts anything with a proper knife.

Using hands or pastry blender, cut margarine into the flour until fine crumbles are formed.

Place the additional nutella in a small sandwich bag and warm with your hands to get it nice and warm, cut one small corner off and use to drizzle on top of donuts.

Cut butter in using a pastry blender or your hands just until it is in pea sized clumps (or a bit bigger, just don't over-do it).

Used one pie pumpkin instead of canned (cut in half, take seeds out, put in microwavable dish with some water and cook for approximately 20 minutes or until tender, scoop out flesh and puree with a hand blender).

Mix dry ingredients together and cut in oil with pastry cutter or use your hands until just blended.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

«We used to cut the fillet with a knife and check it by hand, while another person would put it in the tray.

Bread pudding is one of my favorites and this recipe is quite similar to my own «method» (meaning that I do not use a real recipe but incorporate what is on hand with the basic ingredients) My very, very best version uses leftover, homemade biscuits that have been split, buttered and toasted... add some dried peaches cut into small pieces, the plumped cranberries, toasted nuts and usually a chopped apple.

If you can't get your hands on those small ones, feel free to use any size and cut them into medium chunks.

1 Tablespoon Almond Flour 1 Tablespoon Coconut Flour 1/2 Tablespoon each ground Chia and Sunflower seed 1/4 tsp Himalayan salt 1 egg Mix up with a spoon Thin with little water if need Use hands and flatten out as thin or thick as you'd like and cut with a knife into squares.

Cut in shortening using two knives, a food processor or a hand mixer.

Using your hands, evenly press into the dish, taking care to keep everything as fully packed and level as possible, since the bars will be cut from this mold.

I think it's awesome that you use your hands to cut the butter in for pie crust.

Cut in margarine using pastry cutter, 2 knives, or your hands.

You can use any cooked or raw veggies that you may have on hand, and you can also add some cut up cheese or meat for additional protein.

I may have just made this with good kielbasa cut in quarter - moons, kale, fresh mozz, and penne, cause that's what I had on hand that needed using.

Then cut in the butter with a pastry cutter or use your hands to blend in the butter.

Quickly cut in the butter, using your hands, two knives, or a pastry blender.

Cut in butter using a pastry blender, fork, or your hands.