Sentences with phrase «back of spoon until»

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

Press the mixture down with your fingers or the back of a spoon until each one is flattened.

You can either just smash these foods with a back of a spoon until smooth or omit altogether.

Pour bitters, then water over sugar; muddle with back of spoon until sugar dissolves.

Mash with the back of a spoon until you have a coarse purée, then cook, stirring regularly, until thickened just enough to hold their shape in a spoon, about 10 minutes.

Simmer briskly, stirring often and mashing pulp with back of a spoon until it breaks down, about 15 minutes.

Pour mixture into baking dish and press firmly with the back of your spoon until evenly spread out.

Cook chorizo over medium heat in a separate frying pan, breaking up with the back of a spoon until cooked through, about 10 minutes.

Cook, stirring constantly and breaking up the lumps if necessary, by pressing them against the side of the pan with the back of the spoon until the mixture comes away from the sides of the pan, about 2 - 3 minutes.

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

Spread the dough, using the back of a spoon until it evenly covers the base of the tin.

Not exact matches

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).

Stir until the sauce coats the back of a spoon.

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.

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.

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

With a cook spoon or spatula, stir the custard slowly and constantly over medium heat until it has thickened enough to coat the back of the stirring implement.

Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes.

Cook the milk and yolk mixture, stirring constantly, until the thermometer reads 170 to 175 degrees F and the mixture appears thick and coats the back of the spoon.

Heat the mixture on medium / high, stirring constantly until back of spoon is coated (185 degrees F if using a thermometer).

Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5 - 8 minutes.

Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant - read thermometer registers 175 °F, 3 — 4 minutes.

Transfer mixture back to saucepan and heat over medium heat, stirring, until thick enough to coat the back of a spoon.

Heat over medium heat, stirring constantly until it's thickened and coats the back of a spoon.

Reduce the heat to medium - low and continue to cook, stirring often, until all of the cranberries have softened and the jam thickly coats the back of a spoon.

Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.

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.

Make a slurry with either of these and some of the coconut milk, then whisk into the coconut milk on the stove and heat until it thickens and coats the back of a spoon.

Pour the yolks into the saucepan and cook until the mixture thickens enough to coat the back of a spoon.

Cook over medium heat stirring constantly until custard thickens and can coat the back of a spoon about 10 - 12 minutes.

Keep whisking over medium - high heat for 15 - 20 minutes until sauce is thick enough to coat the back of a spoon and reduced by almost 1/2.

Cook the mixture over a saucepan of simmering water or in a double boiler, over medium heat, until the mixture is thick enough to coat the back of a spoon, about 10 minutes.

Boil for 5 - 8 minutes or until juice begins to coat the back of a spoon.

Continue to cook until the flames die out and the sauce coats the back of a spoon.

Then reduce the heat to medium and cook until syrup is reduced by 1/3 or coats the back of a spoon.

Cook, whisking constantly, until mixture coats the back of a spoon, 7 to 8 minutes.

Whisk really well and cook over medium heat, whisking continuously until mixture coats the back of a spoon.

Sirring constantly, with a heatproof spatula or wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

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

Scoop into your lined baking tray and press the mixture down firmly (using the back of a spoon or your fingertips) until there are no gaps and the mixture is evenly distributed.

Cook, whisking frequently, until sauce thickens and coats the back of a spoon.

Let sauce simmer, stirring occasionally, until it is thick enough to coat the back of a spoon, about 15 minutes.

Stir occasionally until it coats the back of your spoon.

Turn to medium - low and stir continuously until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes).

You want to cook until the coating on the back of the spoon is thick enough to hold a line when drawn through.

Lower the heat to medium low and let cook until the sauce is thick enough to coat the back of a spoon.

Return to the saucepan and stir over low heat for 8 - 10 minutes or until the mixture thickens and coats the back of a spoon.