Sentences with phrase «very small cut»

But if authors are making a very small cut of a lot of those numbers, how is it helping authors to know the percentage of those dollars that are in print?

Note: The Shredded Coconut is a very small cut, suitable for baking, such as making macaroons.

I recommend spooning chocolate into a small baggie and making a very small cut in the corner of the baggie.

A cut, and usually it will be a very small cut of what they've earned for that week.»

I'm used to curb cuts, but at home in New York I'm aware of intersections without them, or with broken or what seem to be very small cuts.

But, since I make very small cuts to the nail, it's a very rare occurrence that results in a minimal droplet of blood.

Not exact matches

Very small businesses can buy a webcam or camcorder, wireless microphone and simple video editing equipment such as Sony's Vegas Movie Studio or Final Cut Pro 7.

The evidence is clear that such a tax cut would benefit a very small number of high - income Canadians, while contributing nothing to economic growth and job creation.

Many small businesses cut down on expenses by making wise purchasing decisions, but only a very small number of businesses take full advantage of all the options available to them with regard to working out all the taxes involved in their business.

Instead, they offer piece meal «nickel and dime» strategies including cutting small business taxes (not helpful)-RRB-, providing renovation tax credits in the future (definitely not helpful), extending accelerated depreciation on business investment (hasn't helped so far), and new incentives for research and innovation (very expensive incentives already exist).

The already announced and completely unnecessary (and costly) cut to the small business tax rate was also included, as were the re-announcement of the government's very messed up changes to CCPCs.

Those I will cut most of my retirement saving (I still keep a very small amount), to pay off.

They range from the very safe (cash), through bonds and property, right up to the very risky (such as out - of - favor small - cap shares that may or may not double in price, or cut their dividend, or go bust).

The Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut into 2 - inch pieces 2 large carrots, cut into matchsticks size pieces 1 small head cauliflower, separated into small florets 3 large potatoes, boiled and sliced into rounds about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large cucumber, skin scored and sliced very thinly

Hi Ella, Very new to all this so sorry if this is an stupid question - but would you recommend cutting up the spinach before adding it to the smoothie to get the pieces small?

They're very rich and chocolatey, so we always cut them into small bars.

Peel carrots, slice into long planks, then cut into very small chunks.

* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper

Use scissors to cut a very small part of the corner off, and there you have a DIY piping bag!

Ingredients half a very small head celeriac, peeled and shaved thin 1 red apple (I used Red Delicious), cleaned, quartered and cut into very thin slices 1 very small lemon, cleaned and cut into thin slices lemon juice, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste rice malt -LSB-...]

It looks and tastes like a HUGE peanut butter cup and it's very rich so you may want to cut it into small slices when serving.

They can be quite a challenge to cut if they're very large or your knife is dull or too small.

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 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

Slice off a very small portion of the bottom end of each onion so they will stand without rolling over, then cut a slice about 1/2 inch thick off the tops of each onion.

Also make sure your butter is very cold and cut into small pieces.

We have seen steel cut oats that were cut into very small pieces and cook within 5 - 7 minutes.

Once in the bag, cut a very small hole in one corner and use it as a piping bag to drizzle the chocolate on the donuts.

Method; Wash and cut cauliflower into very small florets and slightly mash the boiled potatoes into big chunks.

1 piece of bacon, cut into very small pieces and cooked (or 2 strips veggie bacon -(like Morningstar Farms)

For Vegetarian Option - use veggie bacon (like Morningstar Farms) cut strips into very small pieces and cook in a frying pan over medium - high heat.

3 cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste

1 cup all - purpose flour 1/4 cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to taste

You could easily cut it into smaller pieces... it's very filling.

Meanwhile, dice the boiled potatoes (5 mm per side) and red bell pepper (previously cleaned) cut into small cubes, and very coarsely chop the parsley on the side.

Cut the very top off a head of garlic and bake in a small separate baking dish the next time you make a casserole.

I've found the trick to tempeh is to cut it very small (quarter - inch or so pieces).

They are very rich and sweet, which is why I like to cut them into smaller triangles instead of huge bars.

Add half the lard and cut into the flour using a pastry cutter until the lard pieces are the size of very small peas.

Serves: makes 8 to 10 turnovers Ingredients For the Lemon Curd 6 lightly beaten egg yolks 1 cup sugar 1/2 cup fresh lemon juice zest of two lemons, finely minced 1/2 cup butter cut into small pieces For the Sour Cream Pastry 3 cups all purpose flour 2 cups very cold butter 1 tsp salt 1 cup sour cream Instructions To prepare the Lemon Curd In a mall saucepan combine the egg yolks, sugar, lemon juice and lemon zest.

The key to my success was mid \ low heat and to not make them too big, also make a very small corner cut in ziplock and when making spiral with cinnamon mixture don't get too close to the edge, if some does leak out I simply soaked it up with a paper towel.

I make an Israeli salad variation cutting the peppers and cukes and maybe tomatoes very small, same with the feta, chop 1 - 2 sour pickles into it, and a bunch of dill.

half a very small head celeriac, peeled and shaved thin 1 red apple (I used Red Delicious), cleaned, quartered and cut into very thin slices 1 very small lemon, cleaned and cut into thin slices lemon juice, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste rice malt syrup, to taste whole grain, old style mustard, to taste apple vinegar, to taste

3/4 cup vegetable oil 1 pound boneless pork loin, cut crosswise into very thin slices 1/2 pound medium shrimp, shelled and deveined 1/2 small onion, thinly sliced 10 medium mushrooms, sliced Salt and freshly ground black pepper 3 cups bean sprouts

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.

Otherwise, you could probably use a ziploc - type bag with a very small section of the tip cut off, or a piping bag with only the very tip cut off to make a small hole.

Nope i just cut the sweet potato into very small pieces and mix it with the raw chicken meat — because the sweet potato is already very small, it gets cooked in the frying pan as the patties are fried.

Since I always cut back on the quantity quite a lot (because raisins are very carby,) the smaller currants distribute themselves more evenly through the dish.

Very good — even with the yellow curry powder, it still had a different flavor than most Indian - style yellow curries, and I really liked it on the bed of noodles (I cooked the noodles, cooled, cut into smaller pieces, tossed with sesame oil, and spread out on a platter before heaping the curry mixture over them).

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

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.