I cut the stem and the «neck» of the butternut squash off first then use
a vegetable peeler on the straight sides.
While ganache is setting, create chocolate shards by using
a vegetable peeler on the flat base of a block of chocolate.
Not exact matches
2 tablespoons peanut or
vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups
vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is
On 4 carrots,
peeled and cut into 1 - inch cubes 3 potatoes,
peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and
peeled, stems left
on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt
Vegetable oil for frying
4 large or 8 small, New Mexican green chiles, roasted
peeled and seeded, with the stems
on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon salt
Vegetable oil for frying
After a night in the refrigerator, I had a lot of fun decorating these with chocolate curls (I used a
vegetable peeler) and some wacky decor called «bronze crunch» that I picked up at Waitrose
on my last trip to London.
Ingredients: - Pomegranates (roughly six, depending
on their size)-
peel of 1 lemon (I prefer meyers)- cinnamon stick - 3 cups vodka - 1 1/2 cups white sugar - 3/4 cup water Utensils: - A large glass jar (I used a 3 litre jar)- large plastic bowl - paring knife -
vegetable peeler (or knife)- measuring cups (liquid and dry)- metal strainer - cheescloth - saucepan - small funnel - glass bottles or storage containers for the final product
Take a knife or
vegetable peeler and remove the tough outer layer
on the stem and slice the very end off to do the same.
Applebee's Mud Slide Applebee's Perfect Apple Margarita Applebee's Perfect Sunrise Applebee's Onion
Peels Applebee's Baked French Onion Soup Applebee's Santa Fe Chicken Salad Applebee's Almond Rice Pilaf Applebee's Bourbon Street Steak Applebee's Chicken Fajita Rollup Applebee's Crispy Orange Chicken Bowl Applebee's Honey Grilled Salmon Applebee's Tequila Lime Chicken Applebee's White Chocolate & Walnut Blondie Benihana Ginger Salad Dressing Benihana Japanese Onion Soup Benihana Mandarin Orange Cheesecake Bennigan's The Monte Cristo Buffalo Wild Wings and Sauces — Spicy Garlic Sauce — Medium Wing Sauce — Hot Wing Sauce — Caribbean Jerk Sauce California Pizza Kitchen California Cosmo California Pizza Kitchen Thai Crunch Salad California Pizza Kitchen California Club Pizza California Pizza Kitchen Jamaican Jerk Chicken Pizza Carrabba's Bread Dipping Blend Carrabba's House Salad Dressing (Creamy Parmesan) Carrabba's Chicken Marsala The Cheesecake Factory Mini Crabcakes The Cheesecake Factory Sweet Corn Tamale Cakes The Cheesecake Factory Chicken Madeira The Cheesecake Factory Bang - Bang Chicken & Shrimp The Cheesecake Factory Original Cheesecake The Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake Chevys Fresh Salsa Chevys Mango Salsa Chevys Chile Con Queso Chevys Garlic Mashed Potatoes Chevys Sweet Corn Tomalito Chevys Flan Chili's Salsa Chili's Boneless Buffalo Wings Chili's Boneless Shanghai Wings Chili's Chicken Crispers Chili's Chili Queso Chili's Lettuce Wraps Chili's Southwestern Eggrolls Chili's Chicken Enchilada Soup Chili's Southwestern
Vegetable Soup Chili's Honey Mustard Dressing Chili's Grilled Baby Back Ribs Chili's Chocolate Chip Paradise Pie Chili's Molten Chocolate Cake Claim Jumper Garlic Cheese Bread Claim Jumper Fire - Roasted Artichoke Claim Jumper Cheese Potatocakes Claim Jumper Spicy Thai Slaw Claim Jumper Meatloaf Denny's Fabulous French Toast Denny's BBQ Chicken Sandwich Denny's Club Sandwich Hard Rock Cafe Homemade Chicken Noodle Soup Hard Rock Cafe Bar - B - Que Beans Hard Rock Cafe Pig Sandwich Houston's Chicago - Style Spinach Dip Houston's Honey Lime Vinaigrette Houston's Cole Slaw IHOP Cinn - A Stacks IHOP Country Griddle Cakes IHOP Country Omelette IHOP Harvest Grain»N Nut Pancakes IHOP Pumpkin Pancakes Islands China Coast Salad Dressing Islands Island Fries Islands Tortilla Soup Islands Yaki Soft Tacos Joe's Crab Shack Blue Crap Dip Joe's Crab Shack Garlic King Crab Legs Lone Star Steakhouse Lettuce Wedge Salad Lone Star Steakhouse Baked Sweet Potato Lone Star Steakhouse Lone Star Chili Margaritaville Crab, Shrimp and Mushroom Dip Margaritaville Jamaica Mistaica Wings Margaritaville Key Lime Pie Marie Callender's Lemon Cream Cheese Pie Marie Callender's Pumpkin Pie Mimi's Cafe Carrot Raisin Bread Mimi's Cafe Corn Chowder Mimi's Cafe French Market Onion Soup Olive Garden Limoncello Lemonade Olive Garden Bruschetta Olive Garden Sicilian Scampi Olive Garden Stuffed Mushrooms Olive Garden Toasted Ravioli Olive Garden Pasta e Fagioli Olive Garden Minestrone Soup Olive Garden Chicken Scampi Olive Garden Chocolate Lasagna Olive Garden Frozen Tiramisu Olive Garden Lemon Cream Cake Olive Garden Tiramisu Original Pancake House Apple Pancake Original Pancake House German Pancake Outback Steakhouse Honey Wheat Bushman Bread Outback Steakhouse Grilled Shrimp
On The Barbie Outback Steakhouse Kookaburra Wings Outback Steakhouse Bleu Cheese Dressing Outback Steakhouse Caesar Salad Dressing Outback Steakhouse Honey Mustard Salad Dressing Outback Steakhouse Ranch Salad Dressing Outback Steakhouse Tangy Tomato Dressing Outback Steakhouse Cinnamon Apple Oblivion Outback Steakhouse Sydney's Sinful Sundae P.F. Chang's Mai Tai P.F. Chang's Chang's Spare Ribs P.F. Chang's Chicken in Soothing Lettuce Wraps P.F. Chang's Shrimp Dumplings P.F. Chang's Garlic Snap Peas P.F. Chang's Chang's Spicy Chicken P.F. Chang's Dan - Dan Noodles P.F. Chang's Lemon Pepper Shrimp P.F. Chang's Mongolian Beef P.F. Chang's Oolong Marinated Sea Bass P.F. Chang's Orange Peel Chicken P.F. Chang's Chocolate Torte Red Lobster Tartar Sauce Red Lobster Cheddar Bay Biscuits Red Lobster Bacon - Wrapped Shrimp Red Lobster Cheddar Bay Crab Bake Red Lobster Parrot Bay Coconut Shrimp Red Lobster Red Lobster New England Clam Chowder Red Lobster Teriyaki Glazed Fresh Fish Red Robin Seasoning Red Robin 5 Alarm Burger Red Robin Banzai Burger Red Robin Teriyaki Chicken Burger Roadhouse Grill Roadhouse Rita Roadhouse Grill Roadhouse Cheese Wraps Roadhouse Grill Baby Back Ribs Romano's Macaroni Grill Chicken Portobello Romano's Macaroni Grill Chicken Scaloppine Romano's Macaroni Grill Penne Rustica Ruby Tuesday Creamy Mashed Cauliflower T.G.I. Friday's Black Bean Soup T.G.I. Friday's Broccoli Cheese Soup T.G.I. Friday's Pecan - Crusted Chicken Salad T.G.I. Friday's Sizzling Shrimp Tony Roma's Blue Ridge Smokies Sauce Tony Roma's Baked Potato Soup Tony Roma's Maple Sweet Potatoes Tony Roma's Carolina Honeys BBQ Salmon Waffle House Waffles
vegetable oil 1 onions (
peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (
peeled and chopped) 3 large tomatoes
peeled, seeded and chopped or 3/4 tin of ready
peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them
on a low to medium heat until softened.
What's in it: 2 tablespoons coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending
on preference) grated fresh ginger 4 garlic cloves, minced 3 cups low sodium
vegetable broth 1 butternut squash,
peeled and cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry paste 1/4 tsp.
When you want to finish a dish with cheese, like
on a salad or a side of spicy broccoli rabe, reach for the
vegetable peeler.
Roasted Root
Vegetable Bread Salad Extra-Virgin Olive Oil 3 - 4 medium beets 2 medium / large yams,
peeled and sliced 3/4 ″ thick 2 leeks, washed and sliced
on a bias into 1/2 ″ thick pieces favorite day - old bread (we used Essential Bakery's Rosemary Diamante), cut into 1 ″ cubes mixed salad greens balsamic vinaigrette
(Y
peelers are better for this job than other
vegetable peelers, because they allow you to shave the asparagus without hitting your hand
on the countertop.)
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion,
peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal
vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling
on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
* 2 Tablespoons
vegetable oil * 3/8 cup (6 Tablespoons) finely chopped shallots * 1 Serrano pepper, cut into very thin rounds * 1 pound carrots,
peeled and cut
on the diagonal into 1 / 4 - inch rounds * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon ground fennel (I ground whole fennel seeds in my coffee / spice grinder) * 1/4 teaspoon cayenne pepper * 1/4 teaspoon turmeric * 1 spring fresh curry leaves, approximately 12 - 15 leaves * 1/2 teaspoon salt * 1 cup coconut milk * pepper to taste
I love winter squash of all types, but usually fall back
on butternut because I find it easiest to
peel (also use a plain old
vegetable peel).
1 - 2 tablespoons Sriracha (depending
on desired spiciness) 2 teaspoons honey Juice of 1 lime 1 tablespoon
vegetable oil 1 teaspoon minced fresh ginger 1 garlic clove minced 2 tablespoons chopped fresh cilantro, plus more for serving 1 teaspoon kosher salt 1 pound extra large shrimp,
peeled and deveined
* 2 Tablespoons
vegetable oil * 4 cloves garlic, minced * 1 - inch piece
peeled fresh ginger, grated (
peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending
on your heat tolerance / preference), thinly sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet of your choice * 6 - 8 green onions, sliced
on the diagonal into approx 1 / 2 - inch lengths
1 butternut squash 1 acorn squash 1 (whatever choice of squash you have
on hand) Olive oil 1/2 yellow onion, diced 2 garlic cloves, minced 2 medium carrots,
peeled and diced 8 cups of
vegetable broth 1/2 cup of coconut milk 10 fresh sage leaves, sliced Salt Pepper
I used
vegetable peeler to get these pretty strips, then I rolled them up and placed them
on top of my cake.
Using a
vegetable peeler, shave Parmesan
on top of lettuce and serve with garlic bread slices (croutons).
6 cups
peeled and chopped root
vegetables (I used 4 parsnips, 1 turnip, and 1 sweet potato — carrots and rutabagas are
on the list for next time) 3 tablespoons olive oil Leaves from 4 sprigs of fresh thyme Salt and pepper
Trim and
peel the stalks with a
vegetable peeler, then cut 3 cups of matchsticks with the julienne blade
on a mandoline or by hand.
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)
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
Use a
vegetable peeler to shave parmesan
on top.
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
Dice all
vegetables into small and even pieces, keeping the
peels on but removing seeds and stems.
ingredients ROASTED
VEGETABLES: 1 24 - ounce bag baby medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large carrots (
peeled, cut into 1 - inch pieces
on a bias) 4 cloves garlic (skin -
on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to taste)
2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots),
peeled and sliced 1/2 head of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending
on taste) 3 - 4 cups chicken stock or
vegetable stock (depending
on how thick you like the soup) 1 cup coconut milk
Using a
vegetable peeler, shave strips of chocolate off the remaining 4 - ounce block of white chocolate and scatter
on top of cheesecake.
Wash and
peel the other
vegetables (beetroot, parsnip and squash), and slice them
on a diagonal to a thickness of 1 - 2 mm, using a
peeler or mandolin.
Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin
on, well washed 1 small shallot,
peeled and diced very finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1 Tbsp 15 mL olive oil 4 cups 1 L
vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL grated cheddar cheese 3 Tbsp 45 mL light sour cream 3 — 4 large green onions (scallions), thinly sliced Directions: Place the potatoes
on a baking sheet and bake for 1 hour and 15 minutes in a 350 ° f (180 ° c) oven.
1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3 poblano chiles 1 large sweet yellow onion,
peeled and cut into four slices 1 bulb garlic;
peel the cloves (8 - 10 cloves) 1 teaspoon cumin 2 - 3 tablespoons chili powder, depending
on desired heat level 1/4 teaspoon cayenne pepper 24 ounces
vegetable stock 1 15 - ounce can of black eyed peas (drained) 3 ounces medium sharp cheddar cheese, shredded Olive oil 1/4 -1 / 2 teaspoon fresh ground black pepper 1 teaspoon Maya Natural Sea SaltTM
1 head of Romain lettuce (or other green leafy
vegetables)-- chopped finely 1 large apple, such as Fuji or Gala — cored and shredded
on the large - holed side of a box grater 1 - 2 carrots —
peeled and finely shredded 1 - 2 small cucumbers —
peeled, optionally seeded and finely chopped 1 - 2 tomatoes — finely chopped 1 pear — cored, finely chopped 2 ripe kiwi —
peeled and chopped handful of strawberries — finely chopped handful of radishes — finely chopped 1 ripe mango —
peeled, pitted and finely chopped
TOMRA's steam
peeling line can be used
on a variety of root
vegetables in food processing lines such as potatoes, carrots, sweet potatoes, red beets, celeriac, swedes, pumpkins, peppers, chillies, and many more.
This recipe yields 15 latkes, 2 1/2 inches in diameter Recipe Type: Side Dish, Main Dish Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients 6 medium potatoes 1 small onion,
peeled and quartered 2 large eggs 1/4 cup unbleached white flour (or matzo meal) 1/2 teaspoon salt pinch of baking powder freshly ground black pepper to taste
vegetable oil for frying sour cream Instructions Grate the potatoes in a food processor or
on the largest grating side of a hand grater.
TOMRA's steam
peelers peel root
vegetables, potatoes and fruit faster and more efficiently than any other steam
peeler available
on the market.
2 pounds mixed root
vegetables (such as carrots, celery root, beets, and parsnips),
peeled, cut
on a diagonal into 2 - inch pieces
3 tablespoons
vegetable oil 1 large garlic clove, minced 1 ounce ginger, finely grated Juice and grated zest of 2 lemons Kosher salt and freshly ground black pepper 10 ounces dried somen 24 small headless tiger shrimp,
peeled, halved lengthwise, and deveined 1 cup fresh shelled or frozen green peas, or 1 1/2 cups edamame (thawed if frozen) 1 scallion, trimmed and thinly sliced
on the diagonal
Feel free to
peel your acorn squash but the size of mine and the toughness of the skin
on the little buggers made it clear that
peeling them would take forever and I would have sliced the shit out of my hand because the
vegetable peeler would have slipped many times.
One butternut squash, sliced vertically, seeds removed (save to bake like pumpkin seeds) Two or three large carrots,
peeled, ends removed Half an onion, diced or pureed, depending
on preference One box
vegetable broth plus an equal amount of water Four granny smith apples,
peeled and cored Salt and pepper to taste Preheat oven -LSB-...]
For turnips, parsnips, beets, sweet potatoes, yams, rutabagas, or sunchokes I would
peel using a
vegetable peeler, poke with a fork, and roast in the oven
on 375F (190.5 C) for twenty to fourty - five minutes.
Peeling fruits and
vegetables for use in homemade baby food is a typical recommendation because leaving the
peel on fruits &
vegetables may give your baby tummy upsets.
It is often a good idea to leave the
peels and skins
on fruits and
vegetables to take full advantage of those nutrients that are found in the
peels and skins.
Leave the skin or
peel on your toddler's favorite fresh fruits and
vegetables.
Peeling fruits and
vegetables or removing outer layers of leafy greens is also a great way to cut back
on pesticide intake.
Use a
vegetable peeler to shave fresh Parmesan cheese
on top of this rustic pasta dish featuring sun - dried tomatoes, Italian turkey sausage, and fresh kale.
Use a
vegetable peeler to shave fresh Parmesan cheese
on top of this rustic pasta dish featuring sun - dried tomatoes, turkey Italian sausage, and fresh kale.