Sentences with phrase «vegetables by an inch»

Not exact matches

Assemble the vegetable wreath by arranging the broccoli and cauliflower in a wreath - shape on a round platter, about 9 - inches in diameter, leaving a hole in the center for a bowl.

By July I was always trying to come up with new ways to use the vegetables that seemed to be taking over every inch of our kitchen.

When I'm really lazy it's chef salad — I always ask the deli for one quarter inch slice of ham and turkey, hard boil a few eggs, stop by Frisches for a bottle of ranch, and throw on a few of my ever lingering vegetables and we're good to go.

1 pound pork, boneless chops or tenderloin, cut into 1/4 - inch by 2 - inch strips 1 egg white 1/2 tablespoon cornstarch 1/2 tablespoon vegetable oil, preferably peanut oil 1/2 teaspoon salt

Butter (or spray with a non stick vegetable spray) a 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pan.

Ingredients: 2 pounds Russet potatoes, peeled and quartered 1 head garlic, separated into cloves and peeled 1/4 teaspoon garlic powder 3/4 teaspoon salt 1/2 teaspoon black pepper 3/4 cup freshly grated Pecorino Romano cheese 2 tablespoons chopped fresh Italian parsley 2 eggs, separated 1 whole egg 1 cup Italian Bread Crumbs Canola or vegetable oil for deep frying Makes 60 Croquettes - Serves 12Printable VersionPut the potatoes and garlic into a large saucepan with enough cold water to cover by 2 inches.

3 tablespoons vegetable oil 2 cups onions, diced 5 cloves garlic, minced 1/2 chili pepper of choice, seeded and diced 1 (2 - by - 1 inch) hunk fresh ginger, peeled and minced 1 1/2 to 3 tablespoons curry powder * (preferably Madras - style) 1 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon ground turmeric 1 teaspoon salt 2 (15 - ounce) cans chickpeas, drained and rinsed thoroughly 1 (17.5 - ounce) package 8 - or 10 - inch whole wheat tortillas

Add roasted squash, pears and 5 to 6 cups of stock, enough to cover the vegetables by 1/2 - inch.

Trim the asparagus by cutting off 1 inch off of the bottoms and peeling the last 3 inches with a vegetable peeler.

Portions are controlled by eating off 7 and 9 - inch plates and from 2 - cup bowls, covering percentages of the plate with protein foods, grains, fruits, and vegetables.

Add all remaining ingredients except wild rice and mushrooms, adding enough water to cover the vegetables by 1 - 2 inches.

Prepare six 3 - inch ring molds (or individual ramekins) by lightly brushing vegetable oil on the inside surfaces.