[〈det thickness.n〉 desired.a]
In the ICWSM 2009 Weblog Corpus:
Add water as necessary for desired thickness of the chutney.
(Parse)
(S1 (S (VP (VB Add)
(NP (NN water))
(PP (IN as)
(ADJP (JJ necessary)
(PP (IN for)
(NP (NP (VBN desired) (NN thickness))
(PP (IN of)
(NP (DT the) (NN chutney)))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Lay in a piece of the 1 / 4 stock with wood glue on one side and then lay in subsequent pices, (staggering the joints), until you acieve the desired thickness and clamp the whole thing together along your jig to make a curved laminated piece of lumber.
(Parse)
(S1 (S (VP (VP (VB Lay)
(PP (IN in)
(NP (NP (DT a) (NN piece))
(PP (IN of)
(NP (NP (DT the) (CD 1) (NNP /) (CD 4) (NN stock))
(PP (IN with)
(NP (NN wood) (NN glue))))
(PP (IN on)
(NP (CD one) (NN side))))
(CC and)
(VP (ADVP (RB then)) (VB lay)
(PP (IN in)
(NP (NP (JJ subsequent) (NNS pices)) (PRN (, ,) (-LRB- -LRB-)
(VP (VBG staggering)
(NP (DT the) (NNS joints)))
(-RRB- -RRB-))))
(, ,)
(SBAR (IN until)
(S (NP (PRP you))
(VP (VP (VB acieve)
(NP (DT the) (VBN desired) (NN thickness)))
(CC and)
(VP (VB clamp)
(NP (DT the) (JJ whole) (NN thing)) (PRT (RP together))
(PP (IN along)
(NP (PRP$ your) (NN jig)
(S (VP (TO to)
(VP (VB make)
(NP (NP (DT a) (JJ curved) (JJ laminated) (NN piece))
(PP (IN of)
(NP (NN lumber)))
(. .)))
In the ICWSM 2009 Weblog Corpus:
First Step: Adding water to the rice flour and mixing it into a dough Second Step: Put it into a presser Third Step: Squeeze it out in a circular motion and repeat it to desired thickness (We didn’t do it in the circular motion though haha) Tadah!
(Parse)
(S1 (FRAG (NP (JJ First) (NN Step)) (: :)
(S (VP (VP (VBG Adding)
(NP (NN water))
(PP (TO to)
(NP (DT the) (NN rice) (NN flour))))
(CC and)
(VP (VBG mixing)
(NP (PRP it))
(PP (IN into)
(NP (NP (DT a) (NN dough))
(NP (JJ Second) (NN Step))))
(: :)
(VP (VB Put)
(NP (PRP it))
(PP (IN into)
(NP (NP (DT a) (NN presser)) (NNP Third) (NN Step))))
(: :)
(VP (VP (VB Squeeze)
(NP (PRP it)) (PRT (RP out))
(PP (IN in)
(NP (DT a) (JJ circular) (NN motion))))
(CC and)
(VP (VB repeat)
(NP (PRP it))
(PP (TO to)
(NP (VBN desired) (NN thickness) (PRN (-LRB- -LRB-)
(S (NP (PRP We))
(VP (AUX did) (RB n't)
(VP (AUX do)
(NP (PRP it))
(PP (IN in)
(NP (NP (DT the) (JJ circular) (NN motion))
(PP (IN though)
(NP (NNP haha)))))
(-RRB- -RRB-)) (NNP Tadah)))))
(. !)))
In the ICWSM 2009 Weblog Corpus:
You likely saved my family as being able to make coffee every morning (boiling the water and then straining it through the coffee maker several times until desired thickness is achieved) is likely the only thing that kept us from murdering each other.
(Parse)
(S1 (S (NP (PRP You)) (ADVP (RB likely))
(VP (VBD saved)
(NP (PRP$ my) (NN family))
(SBAR (IN as)
(S (S (VP (AUXG being)
(ADJP (JJ able)
(S (VP (TO to)
(VP (VB make)
(S (VP (NN coffee)
(NP (DT every) (NN morning)) (PRN (-LRB- -LRB-)
(VP (VP (VBG boiling)
(NP (DT the) (NN water)))
(CC and)
(VP (ADVP (RB then)) (VBG straining)
(NP (PRP it))
(PP (IN through)
(NP (DT the) (NN coffee) (NN maker))))
(SBAR (NP (JJ several) (NNS times)) (IN until)
(S (NP (VBN desired) (NN thickness))
(VP (AUX is)
(VP (VBN achieved)))
(-RRB- -RRB-))))
(VP (AUX is) (ADVP (RB likely))
(NP (NP (DT the) (JJ only) (NN thing))
(SBAR (WHNP (WDT that))
(S (VP (VBD kept)
(NP (PRP us))
(PP (IN from)
(S (VP (VBG murdering)
(NP (DT each) (JJ other))))
(. .)))
In the Brown Corpus:
Profile cutting machines pseudo-attach are available which can split foam to any desired thickness and produce sine, triangle, trapezoid, and other profiles in variable heights, dimensions, etc..
(Parse)
((S (NP (NP (NN Profile)
(VP (VBG cutting)) (NNS machines))
(SBAR (-NONE- *pseudo-attach*)))
(VP (VBP are)
(ADJP (JJ available)))
(SBAR (NP (WDT which))
(S (NP (-NONE- T)) (AUX (MD can))
(VP (VP (VB split)
(NP (NN foam))
(PP (TO to)
(NP (DT any) (VBN desired) (NN thickness))))
(CC and)
(VP (VB produce)
(NP (NN sine) (, ,) (NN triangle) (, ,) (NN trapezoid) (, ,) (CC and) (JJ other) (NNS profiles))
(PP (IN in)
(NP (JJ variable) (NNS heights) (, ,) (NNS dimensions) (, ,) (FW etc.)))))
(. .))
In the ICWSM 2009 Weblog Corpus:
Spread salsa onto pizza crust to desired thickness.
(Parse)
(S1 (S (VP (VB Spread) (ADVP (RB salsa))
(PP (IN onto)
(NP (NN pizza) (NN crust)))
(PP (TO to)
(NP (VBN desired) (NN thickness))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
First, wash and slice pears to a desired thickness.
(Parse)
(S1 (S (ADVP (RB First)) (, ,)
(NP (NN wash) (CC and) (NN slice))
(VP (NNS pears)
(PP (TO to)
(NP (DT a) (VBN desired) (NN thickness))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Roll out to desired thickness. – Usually fondant on cakes tastes so bad you can *n’t eat it.?
(Parse)
(S1 (S (S (VP (VB Roll) (PRT (RP out))
(PP (TO to)
(NP (VBN desired) (NN thickness))))
(. .)) (: -)
(S (ADVP (RB Usually))
(NP (NP (NN fondant))
(PP (IN on)
(NP (NNS cakes))))
(VP (VBZ tastes)
(ADJP (RB so) (JJ bad))
(SBAR (S (NP (PRP you))
(VP (MD can)
(NP (NNP *)) (RB n't)
(VP (VB eat)
(NP (PRP it))))
(. .)) (. ?)))
In the ICWSM 2009 Weblog Corpus:
Add pea mixture and two thirds of the mint to a blender and puree to desired thickness adding more stock if necessary.
(Parse)
(S1 (S (VP (VB Add)
(NP (NP (NN pea) (NN mixture)) (CC and)
(NP (NP (CD two) (NNS thirds))
(PP (IN of)
(NP (DT the) (NN mint)))))
(PP (TO to)
(NP (DT a) (NN blender) (CC and) (NN puree)))
(PP (TO to)
(NP (NP (VBN desired) (NN thickness))
(VP (VBG adding)
(NP (JJR more) (NN stock))
(SBAR (IN if)
(S (ADJP (JJ necessary)))))
(. .)))
In Wikipedia:
The active hand pulls back until the yarn is the desired thickness.
(Parse)
(S1 (S (NP (DT The) (JJ active) (NN hand))
(VP (VBZ pulls) (ADVP (RB back))
(SBAR (IN until)
(S (NP (DT the) (NN yarn))
(VP (AUX is)
(NP (DT the) (VBN desired) (NN thickness)))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Using your rolling pin, roll your dough to your desired thickness (I like it on the thin side) and then cut into whatever shape you’d like.
(Parse)
(S1 (S (S (VP (VBG Using)
(NP (PRP$ your) (JJ rolling) (NN pin))))
(, ,)
(VP (VP (VB roll)
(NP (PRP$ your) (NN dough))
(PP (TO to)
(NP (PRP$ your) (VBN desired) (NN thickness)))
(PRN (-LRB- -LRB-)
(S (NP (PRP I))
(VP (VB like)
(NP (PRP it))
(PP (IN on)
(NP (DT the) (JJ thin) (NN side)))))
(-RRB- -RRB-)))
(CC and) (RB then)
(VP (VB cut)
(PP (IN into)
(SBAR (WHNP (WDT whatever) (NN shape))
(S (NP (PRP you))
(VP (MD 'd)
(VP (VB like)))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Roll out on a greased mat / fondant circle to the desired thickness.
(Parse)
(S1 (S (VP (VB Roll) (PRT (RP out))
(PP (IN on)
(NP (DT a) (JJ greased) (JJ mat) (NNP /) (JJ fondant) (NN circle)))
(PP (TO to)
(NP (DT the) (VBN desired) (NN thickness))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
If the Rasam seems too thick in consistency add a little water to adjust to desired thickness.
(Parse)
(S1 (S (SBAR (IN If)
(S (NP (DT the) (NNP Rasam))
(VP (VBZ seems)
(ADJP (RB too) (JJ thick)
(PP (IN in)
(NP (NN consistency))))
(VP (VB add)
(NP (DT a) (JJ little) (NN water))
(S (VP (TO to)
(VP (VB adjust)
(PP (TO to)
(NP (VBN desired) (NN thickness))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
If patties or too thick for your liking, place them on a clean flat surface and press down with the palm of your hand, to desired thickness.
(Parse)
(S1 (S (PP (IN If)
(NP (NP (NNS patties)) (CC or)
(ADJP (RB too) (JJ thick)
(PP (IN for)
(NP (PRP$ your) (NN liking)))
(, ,)
(VP (VP (VB place)
(NP (PRP them))
(PP (IN on)
(NP (DT a) (JJ clean) (JJ flat) (NN surface))))
(CC and)
(VP (VB press) (PRT (RP down))
(PP (IN with)
(NP (NP (DT the) (NN palm))
(PP (IN of)
(NP (PRP$ your) (NN hand)))))
(, ,)
(PP (TO to)
(NP (VBN desired) (NN thickness)))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Here’s one of K’s favourite jams – a French Apricot Jam – French, as we used some very delicious French apricots for this :) this website ed 400 grams of caster sugar per 1 kg of fruit, and slowly cooked the jam until desired thickness: And here’s an Estonian Sour Cherry Preserve, using 400 grams of jam sugar per 1 kg of stoned cherries: Estonian recipes: Ilus oran? 3 / 4 aprikoosimoos Kirsimoos moosisuhkruga? (C) 2007 Nami – nami foodblog, nami – nami. this website This RSS Feed is for personal non – commercial use only.
(Parse)
(S1 (S (S (ADVP (RB Here))
(VP (VP (AUX 's)
(NP (NP (CD one))
(PP (IN of)
(NP (NP (NP (NNP K) (POS 's)) (JJ favourite) (NNS jams)) (PRN (: -)
(NP (NP (DT a) (NNP French) (NNP Apricot) (NN Jam)) (: -)
(NP (NNP French)) (, ,)
(SBAR (IN as)
(S (NP (PRP we))
(VP (VBD used)
(NP (DT some)
(ADJP (RB very) (JJ delicious)) (NNP French) (NNS apricots))
(PP (IN for)
(NP (DT this))))
(: :) (-RRB- -RRB-))
(NP (NP (DT this) (JJ website) (NNP ed) (CD 400) (NNS grams))
(PP (IN of)
(NP (NN caster) (NN sugar)))
(PP (IN per)
(NP (NP (CD 1) (NN kg))
(PP (IN of)
(NP (NN fruit))))
(, ,) (CC and)
(VP (ADVP (RB slowly)) (VBN cooked)
(NP (DT the) (NN jam))
(PP (IN until)
(NP (VBN desired) (NN thickness)))
(: :) (SINV (CC And) (ADVP (RB here)) (AUX 's)
(NP (DT an) (JJ Estonian) (JJ Sour) (NNP Cherry))
(VP (VB Preserve) (, ,)
(S (VP (VBG using)
(NP (NP (NP (NP (CD 400) (NNS grams))
(PP (IN of)
(NP (NP (NN jam) (NN sugar))
(PP (IN per)
(NP (NP (CD 1) (NNS kg))
(PP (IN of)
(NP (VBN stoned) (NNS cherries)))))
(: :)
(NP (JJ Estonian) (NNS recipes)) (: :)
(NP (NNP Ilus) (NNP oran)) (. ?) (CD 3))
(NP (NP (QP (CD /) (CD 4)) (NNS aprikoosimoos)) (NNP Kirsimoos) (NNP moosisuhkruga) (. ?) (PRN (-LRB- -LRB-)
(NP (NNP C)) (-RRB- -RRB-))
(NP (CD 2007) (NN Nami)) (PRN (: -)
(NP (NP (NN nami) (NN foodblog)) (, ,)
(NP (NP (NP (NN nami)) (: -)
(NP (NN nami)) (. .))
(SBAR (S (NP (DT this) (JJ website) (NNP This) (NN RSS) (NN Feed))
(VP (AUX is)
(PP (IN for)
(NP (JJ personal) (NN non)))))
(: -)) (JJ commercial) (NN use)))
(ADVP (RB only)))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Well, I suppose it might have, but as the result reeked of and tasted like rum – soaked scrambled eggs, I couldn’t really drink enough of it to figure out if it was the desired thickness.
(Parse)
(S1 (S (S (INTJ (UH Well)) (, ,)
(NP (PRP I))
(VP (VBP suppose)
(SBAR (S (NP (PRP it))
(VP (MD might)
(VP (AUX have))))
(, ,) (CC but)
(S (SBAR (IN as)
(S (NP (DT the) (NN result))
(VP (VP (VBD reeked)
(PP (IN of)))
(CC and)
(VP (VBD tasted)
(PP (IN like)
(NP (NN rum)))
(: -)
(NP (JJ soaked) (VBD scrambled) (NNS eggs)))
(, ,)
(NP (PRP I))
(VP (MD could) (RB n't) (ADVP (RB really))
(VP (VB drink)
(ADJP (JJ enough)
(PP (IN of)
(NP (PRP it)))
(S (VP (TO to)
(VP (VB figure) (PRT (RP out))
(SBAR (IN if)
(S (NP (PRP it))
(VP (AUX was)
(NP (DT the) (VBN desired) (NN thickness)))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Mediterranean Chicken Alfredo 4 boneless skinless chicken breasts 6 oz. jar artichoke hearts, drained and rinsed 2 tablespoons Classico sun – dried tomato pesto 4 tablespoons + 2 tablespoons sweet butter 2 tablespoons flour 2 teaspoons minced garlic, jar 1 cup heavy cream 1 / 2 cup grated Parmesan cheese 1 / 3 cup grated Mozzarella cheese 1 / 2 teaspoon white pepper 1 / 2 teaspoon salt 1 / 2 teaspoon basil leaves 1 / 2 teaspoon oregano pasta of your choice Drain and rinse artichoke hearts, cut into small pieces Cut chicken into bite sized pieces Melt 3 tablespoons of butter in skillet over medium heat Saute’ chicken pieces and garlic until cooked through and tender While chicken is cooking melt 2 tablespoons of butter in sauce pan Whisk in flour until smooth and golden Gradually add whipping cream, bring to a SLOW simmer, stirring frequently In a mortar and pestle rejuvenate your herbs and add to the sauce pan, whisking in well Simmer 8–10 minutes until sauce reaches desired thickness and is smooth Add tomato pesto & Mozzarella cheese and stir until smooth Drain chicken mixture and add to the sauce mixture.
(Parse)
(S1 (FRAG (NP (NP (NNP Mediterranean) (NNP Chicken) (NNP Alfredo) (CD 4) (JJ boneless) (JJ skinless) (NN chicken) (NNS breasts))
(NP (CD 6) (NNP oz)))
(. .)
(NP (NP (NN jar) (NN artichoke) (NNS hearts)) (, ,)
(VP (VBN drained) (CC and) (VBN rinsed)
(NP (QP (CD 2) (NNS tablespoons)) (NNP Classico) (NN sun))))
(: -)
(S (VP (VBD dried)
(NP (NP (NP (JJ tomato) (NN pesto))
(NP (CD 4) (NNS tablespoons)))
(NP (NP (QP (CD +) (CD 2)) (NNS tablespoons))
(NP (JJ sweet) (NN butter)
(S (NP (NP (CD 2) (NNS tablespoons)) (JJ flour) (CD 2) (NNS teaspoons))
(VP (VBD minced)
(ADJP (JJ garlic)) (, ,)
(S (VP (NN jar)
(SBAR (S (NP (NP (CD 1) (NN cup))
(NP (JJ heavy) (NN cream)))
(NP (CD 1) (NNP /) (CD 2) (NN cup))
(VP (VBD grated)
(NP (NNP Parmesan) (NN cheese))
(SBAR (S (NP (CD 1) (NNP /) (CD 3) (NN cup))
(VP (VBD grated)
(NP (NN Mozzarella) (NN cheese) (CD 1))
(S (VP (VBG /)
(S (NP (CD 2) (NN teaspoon) (JJ white) (NN pepper) (CD 1))
(VP (VBG /)
(NP (CD 2) (NN teaspoon) (NN salt))
(S (NP (CD 1))
(VP (VBG /)
(NP (NP (CD 2) (JJ teaspoon) (NNP basil) (NNS leaves)
(S (NP (NP (CD 1) (NNP /) (CD 2) (NN teaspoon) (NN oregano) (NN pasta))
(PP (IN of)
(NP (PRP$ your) (NN choice))))
(VP (VB Drain) (CC and) (VB rinse)
(NP (JJ artichoke) (NNS hearts)))))
(, ,)
(VP (VBN cut)
(PP (IN into)
(NP (JJ small) (NNS pieces)
(S (VP (VB Cut)
(NP (NN chicken))
(PP (IN into)
(S (NP (NN bite))
(VP (VBD sized)
(NP (NP (NNS pieces))
(VP (VB Melt)
(NP (NP (CD 3) (NNS tablespoons))
(PP (IN of)
(NP (NN butter))))
(PP (IN in)
(NP (NP (NN skillet))
(PP (IN over)
(NP (JJ medium) (NN heat))))
(NP (NP (NNP Saute) (POS ')) (NN chicken) (NNS pieces) (CC and) (NN garlic))
(SBAR (IN until)
(S (VP (VP (VBN cooked) (PRT (RP through)))
(CC and)
(VP (NN tender)
(SBAR (IN While)
(S (NP (NN chicken))
(VP (AUX is)
(VP (VBG cooking)
(S (VP (VB melt)
(NP (NP (CD 2) (NNS tablespoons))
(PP (IN of)
(NP (NP (NN butter))
(PP (IN in)
(NP (NN sauce)))
(VP (VB pan)
(NP (NNP Whisk))
(PP (IN in)
(NP (NN flour)))
(PP (IN until)
(ADJP (JJ smooth) (CC and) (JJ golden))))
(S (ADVP (RB Gradually))
(VP (VB add)
(S (VP (VBG whipping)
(NP (NN cream))))
(PRN (, ,)
(S (VP (VB bring)
(PP (TO to)
(NP (DT a) (JJ SLOW) (NN simmer)))
(, ,)
(S (VP (VBG stirring) (ADVP (RB frequently))
(PP (IN In)
(NP (DT a) (NN mortar) (CC and) (NN pestle)))
(S (VP (VP (VB rejuvenate)
(NP (PRP$ your) (NNS herbs)))
(CC and)
(VP (VB add)
(PP (TO to)
(NP (DT the) (NN sauce) (VB pan))))
(, ,))
(S (VP (VBG whisking)
(SBAR (IN in)
(S (ADVP (RB well))
(NP (NP (NNP Simmer) (CD 8)) (: -)
(NP (NP (CD 10) (NNS minutes))
(PP (IN until)
(NP (NN sauce)))))
(VP (VP (VBZ reaches)
(NP (VBN desired) (NN thickness)))
(CC and)
(VP (AUX is)
(ADJP (JJ smooth)
(S (VP (VP (VBP Add)
(NP (FW tomato) (FW pesto) (CC &) (NN Mozzarella) (NN cheese)))
(CC and)
(VP (VP (VB stir)
(PP (IN until)
(NP (JJ smooth) (NN Drain) (NN chicken) (NN mixture))))
(CC and)
(VP (VB add)
(PP (TO to)
(NP (DT the) (NN sauce) (NN mixture)))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Return to heat and heat for 10 minutes on low until reaching desired thickness.
(Parse)
(S1 (S (VP (VB Return)
(PP (TO to)
(NP (NN heat) (CC and) (NN heat)))
(PP (IN for)
(NP (CD 10) (NNS minutes)))
(PP (IN on)
(ADJP (JJ low)))
(PP (IN until)
(S (VP (VBG reaching)
(NP (VBN desired) (NN thickness)))
(. .)))
In Wikipedia:
The process is repeated until the desired thickness is reached.
(Parse)
(S1 (S (NP (DT The) (NN process))
(VP (AUX is)
(VP (VBN repeated)
(SBAR (IN until)
(S (NP (DT the) (VBN desired) (NN thickness))
(VP (AUX is)
(VP (VBN reached))))
(. .)))
And 142 more sentences.
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