Sentences with phrase «back of a wooden spoon»

While the onion mixture is cooking, place whole tomatoes in your slow cooker, crushing tomatoes with back of wooden spoon.

Using back of wooden spoon, mash to paste.

Pour into prepared baking dish and smooth out with back of wooden spoon or spatula.

Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

Deglaze with 1/2 cup of water, scraping any bits stuck to the pan with back of a wooden spoon.

Remove cover and test whether you can break up the jackfruit using the back of a wooden spoon.

The custard should coat the back of the wooden spoon, and shouldn't run if you swipe your finger through the coating (see right - hand photo below recipe).

Remove from heat and add 1/2 cup of stuffing, breaking up the stuffing with the back of a wooden spoon.

Add the sausage and cook until lightly browned, breaking up the meat with the back of a wooden spoon, about 5 minutes.

It will cover the back of your wooden spoon thickly.

Cook on medium low, stirring, until mixture is thick and coats the back of a wooden spoon.

Heat gently until it coats the back of a wooden spoon.

Reduce heat to low and stir constantly until mixture thickens and coats the back of a wooden spoon.

Whisk for 3 minutes or until your pastry cream has thickened and coats the back of a wooden spoon.

Add the beef and season generously with salt and pepper, breaking it up with the back of a wooden spoon and pressing down firmly to help brown the meat and crisp it up in spots, about 10 minutes.

Squeeze the sausage meat out of the casings and into the pan, breaking it up with the back of a wooden spoon.

To create the truly silky texture, it's super important to press the bisque through a fine mesh sieve, using the back of a wooden spoon to help.

Add the sausage and brown, crumbling it with the back of a wooden spoon.

Return to the heat and cook for approximately 20 minutes until the sauce thickens and sticks to the back of a wooden spoon.

In a 10 - inch cast - iron skillet over medium heat, cook the sausage until browned and the fat is rendered, about 10 minutes, breaking up the chunks of sausage with the back of a wooden spoon.

Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon.

Heat the milk / egg / sugar mixture stirring constantly until it coats the back of a wooden spoon.

Add the eggs to the milk mixture and cook for about 5 minutes or until the mixture thickens enough to coat the back of a wooden spoon and a finger swiped through coating should leave a clean line.

I just made a butternut squash hummus and I resorted to pushing it through a fine mesh strainer with the back of a wooden spoon (torture!)

Place the berries and basil in a bottle or jar and muddle with the back of wooden spoon.

If using store - bought flavored kombucha, distribute the berries and basil between two glasses and muddle with the back of a wooden spoon.

Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.

Cook, breaking up meat with the back of a wooden spoon and cook until beef is cooked through, about 10 minutes.

As you join the egg yolks to the cream and let it simmer, the custard will thicken until it can coat the back of a wooden spoon.

Remove from heat and using the back of a wooden spoon, gently mash mixture, leaving some chunks.

Lower heat and simmer, uncovered, until thick and the mixture coats the back of a wooden spoon.

Pour the oil through a fine - mesh strainer into a bowl or container, pressing down on the mint with the back of a wooden spoon to extract as much flavor as possible; discard the leaves.

Bring to a boil then start mashing away with a potato masher or the back of a wooden spoon until they are creamy.

Push down on the kimchi to release more moisture (I use the back of a wooden spoon).

Return to pan and stir continuously over low heat until mixture coats the back of a wooden spoon thickly (5 - 6 minutes).

You can even use the back of a wooden spoon space the holes about a 1/2 inch or so apart.

While cake is still warm, using a fork, or the back of a wooden spoon poke holes in the cake every 1/2 inch.

Let it simmer for 5 minutes or until it is thick enough to coat the back of a wooden spoon.

Heat over medium heat for about 4 minutes, or until the mixture starts to thicken and coats the back of a wooden spoon.

Use the back of the wooden spoon to carefully spread the cooled quinoa evenly over the nori (about a 1 / 4 - inch thick).

Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes.

Then cover the wok and let it simmer for 10 minutes or until the rajma is completely cooked and slightly mashed when pressed with the back of your wooden spoon.

Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices.

Simmer until the tomatoes are cooked and use the back of a wooden spoon to mash the tomatoes to break them down into a chunky sauce.

Stirring constantly, gently cook until the mixture is thick enough to coat the back of a wooden spoon.

When the sauce has thickened, it will easily coat the back of a wooden spoon.