Sentences with phrase «back of a spoon»

Place a packed teaspoon of mixture into heated pan and spread with back of spoon making a small disc.

Add dried cherries and simmer until sauce coats back of spoon — about 15 - 20 minutes.

Using back of spoon, create 1 / 2 - inch - deep channel in center of batter (batter should push up sides of pan slightly).

After removing from oven, pat down slightly with back of spoon.

Reduce heat to medium low and simmer for 25 minutes or until reduction coats back of spoon.

For each pancake, pour 1/4 cup batter and spread with back of spoon until 4» in diameter.

Starting at middle, spread 2 tablespoons masa with back of spoon in rectangle or oval shape, using downward motion towards wide - bottom edge.

Remove from oven; press crust with back of spoon if puffed.

(OPTIONAL: Top with Bacardi 151 rum (pour over back of spoon) and light on fire.)

You can use your fingers or the greased back of a spoon to press this into the bottom of the pan.

Spoon mixture onto parchment into each circle, use back of spoon or offset spatula to smooth out and put a slight indentation in the center for the whip later.

Place it over low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 76 to 79ºC / 170 to 175ºF on an instant - read thermometer (do not let boil).

Add mince, breaking up lumps with back of spoon until browned.

Gently press in topping with back of spoon.

Gently press down the dough with the back of a spoon to spread to 2 inch circles.

Spread the batter out a little with the back of a spoon to make a 4 - inch pancake.

Hi Meghan, an alternative could be to put the cauliflower in a sieve and press the water out as much as possible with the back of a spoon.

Absolutely — or just pop open the tablet and use the powder inside, or grind it with the back of a spoon if it needs to be crushed!

Spoon the ice cream into the dish in an even layer and smooth up the surface with the back of a spoon.

The mole should cover the back of a spoon.

You can use the bottom of a cup, the back of a spoon or your fingers.

Press with the back of a spoon to get as much of the mixture through as possible.

Gently simmer until sauce is thick enough to coat the back of a spoon, about 5 minutes.

Use the back of a spoon to press the strawberries against the strainer, extracting as much juice / syrup as possible.

Next, place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon or heatproof spatula, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Careful with water to be added when blending (or chicken stock which I used) to make sure your sauce is the consistency to coat the back of a spoon.

A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.

The reduction is complete when it coats the back of the spoon and falls in thin ribbons.

Stir until the sauce coats the back of a spoon.

Use the back of a spoon to spread the cheese thin into a circle, about 4 inches in diameter.

It is ready when the mixture coats the back of a spoon, about 5 minutes.

Drizzle a small amount of olive oil onto the center part of the dough, spread it out with the back of a spoon, up to where you want the crust to be and bake for 5 minutes.

Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.

To do this, you can crush graham crackers in a food processor or put a few graham crackers in a ziplock bag and crush them with the back of a spoon.

Continue to whisk occasionally and cook until the mixture just begins to thicken and the mixture coats the back of a spoon (about 6 minutes).

Use the back of a spoon and press and turn slightly to create the finished look.

I put the banana into a bowl and proceeded to chase it around with the back of a spoon, the banana sliding all over the place.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Continue to cook and stir for about 4 - 5 minutes until the mix is thick enough to coat the back of a spoon.

Spread out with the back of the spoon, wet the spoon first and continue running it in water if the mixture sticks to the spoon too much.

Spread out a bit with the back of the spoon but it's nice if you can see the green edges of the cupcake.

Spread the batter out slightly, if need be, with the back of a spoon.

Using the back of the spoon, create an indent in each meringue.

Then pour the mixture into your pre-prepared pan, press it down with the back of a spoon, cover it with clingfilm / plastic wrap and place it into the fridge for at least an hour to chill.

Melt the remaining 100 grams (3 1/2 ounces) of white chocolate in the microwave in 30 second blasts and spread it over the top of your biscuit base with the back of a spoon.

To do so, double the amount to 3 tablespoons and «mash» the granules into a fine powder with a mortar & pestle or the back of a spoon in a bowl.)

Divide mixture between the holes and press down firmly with the back of a spoon to make a dip in the middle.

With the back of the a spoon, smash the berries, then place the saucepan over medium low heat.