Sentences with phrase «back of wooden spoon»

Drain in a colander, then push the water out with the back of a wooden spoon until dry.

I like to smash some of the berries with the back of a wooden spoon.

Test it by pouring a little over the back of a wooden spoon — it should coat it thickly and not run off.

In a skillet set over medium heat, cook the sausage, breaking it up with the back of a wooden spoon, until browned throughout — 10 to 12 minutes.

Cover, turn the heat as low as it will go and cook for about an hour, gently stirring from time to time, until the broccoli yields when you press it with the back of a wooden spoon.

Turn out the mound of treat into a large square container and spread it out with the back of the wooden spoon / your hands.

You'll know it's done when the mixture is rich and thick enough to coat the back of a wooden spoon.

Lightly pound the fennel seeds into a powder using a muddler, or the back of a wooden spoon, and add.

Add to the saucepan and cook, stirring constantly, until the mixture thickens and can coat the back of a wooden spoon.

You can use the back of a wooden spoon to help break up the larger chunks.

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

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

This curry is served over brown rice, which is heartier and more flavorful than the conventional white variety.For thicker curry, mash some of the squash with the back of a wooden spoon.

Heat some olive oil in a large sauté pan over medium heat, add the garlic cloves and anchovy, breaking up the filets with the back of a wooden spoon, and cook until soft and fragrant, about a minute.

Place garlic, salt, pepper, and cumin in a mixing bowl; mash to a paste with the back of a wooden spoon.

5 Over a low heat, stir the cream mixture until it thickens.It should coat the back of a wooden spoon, and when you run your finger in a line over the back of the spoon, the cream should not run.

Cook, stirring, over medium heat, until mixture is thick enough to coat the back of a wooden spoon.

Add the beef to the pan and cook, breaking the meat up with the back of a wooden spoon.

Bring the custard to a boil over low heat, stirring constantly, and cook until thick enough to coat the back of a wooden spoon.

Cook the sausage in a large skillet over medium - high heat, breaking it up with the back of a wooden spoon.

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

It should be thick enough to coat the back of a wooden spoon without sliding off, but still pourable.

Heat until you the mixture coats the back of a wooden spoon and you can draw a line through the coating.

Top with the lamb filling, compacting it into an even layer with the back of a wooden spoon.

Once hot, add the sausage and cook, stirring and breaking it up with the back of a wooden spoon, until browned, about 5 minutes.

Add frozen berries to bottom of glass and smash with the back of a wooden spoon.

Break the garlic up with the back of a wooden spoon, then add the wine, clams and pasta.

Add the cream and tarragon and reduce by half; the cream should coat the back of a wooden spoon.

Using the back of a wooden spoon, gently smash the tomatoes.

Bring to a boil, uncovered and you'll want to skim some of the foam off the top with the back of a wooden spoon.

Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed.

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

Drain well and smash with the back of a wooden spoon.

Add chorizo to pan and break up the meat with the back of a wooden spoon or potato masher and cook until browned, about 7 - 9 minutes.

Bring to a boil, then reduce heat, and cook, stirring occasionally for about 10 minutes, until the cranberries begin to break down and thicken into a compote (press the cranberries against the edge of the pot with the back of your wooden spoon to help them break down).

Transfer the mixture to the baking dish and use the back of a wooden spoon or a spatula to press it down evenly.

Pour the mixture back into the saucepan over medium heat and stir continuously until the mixture coats the back of a wooden spoon, about 3 minutes.

Add the chorizo and onion and let cook until onion is soft, about 10 minutes, breaking chorizo up with the back of a wooden spoon as you go.

Cook on low heat for 45 minutes, stirring occasionally and mashing the tomatoes with the back of a wooden spoon.

Continue cooking (and stirring) until the mixture thickens and coats the back of a wooden spoon.

Mash the Pumpkin Chickpea mixture a little with the back of a wooden spoon, then add the cubed halloumi, spinach and mix well.

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

Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8 - 10 minutes.

Return the mixture to the saucepan and place over low heat, stirring frequently, until the custard thinly coats the back of a wooden spoon.

Place the pot over medium - low heat and cook, stirring constantly with a heatproof silicone spatula, until the mixture thickens enough to coat the back of a wooden spoon and reaches 170ºF on an instant - read thermometer, 5 — 10 minutes.

To make a lovely crostini topping, crush the remaining chickpeas with the back of a wooden spoon in a frying pan on a low heat.

Add mole paste and mash with the back of a wooden spoon until it has softened and blended in with the vegetables.

Add the black beans, salt and chipotle pepper and mash with the back of a wooden spoon (or potato masher).

Stir consistently over low heat until mixture is thick enough to coat the back of a wooden spoon.

Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly.