Sentences with phrase «bits with a wooden spoon»

Remove ribs, and deglaze pan with red wine, scraping up bits with a wooden spoon.

Add the onions, 1 tablespoon water and a pinch of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon.

Add potlikker, scraping up browned bits with a wooden spoon, and bring to a boil.

Reduce wine about 1 minute while scraping up browned bits with a wooden spoon.

Deglaze the pan with a little warm broth, stirring up the brown bits with a wooden spoon.

Pour wine into skillet and cook, scraping up any browned bits with a wooden spoon.

Add in the ground chicken and break it up a bit with a wooden spoon.

Begin to sauté the turkey, breaking it into smaller bits with a wooden spoon as you do so.

Bring to a simmer, scraping up browned bits with a wooden spoon.

Not exact matches

Essentially you bake a cake then, whilst it's still a bit warm, you poke some holes in it (I poked 16 - 20 holes with the end of my wooden spoon).

Deglaze the pan with half of the red wine, scraping the bottom of the pot with a wooden spoon to remove the caramelized bits.

Check the readiness of dough by creating a «trail» with a wooden spoon in the center of the dough — if the track remains stable, add some eggs, and if it closes a bit — the dough is ready.

When the pan is hot, add wine and scrape the bottom of the pan with a wooden spoon or metal spatula for about 15 seconds to loosen any brown bits stuck to the bottom.

Add broth to skillet and scrape up browned bits on bottom of skillet with a wooden spoon; season with salt and pepper.

Add the red wine and with a wooden spoon scrape the bottom of the pan to release all the browned bits.

Add flour, a little bit at a time, and continue to mix with the fork or a wooden spoon until the mixture is too thick.

Add 1/2 c. of the wine to the pan and deglaze, stirring with a wooden spoon to get up the bits at the bottom of the pan.

Those little bits cooked onto the bottom of the roasting pan are key, so pour in a little broth, scrape them free with a wooden spoon and pour each one into your gravy.

Add 1/3 cup of water to the skillet and scrape the bottom of the pan with a wooden spoon to loosen the browned bits.

Transfer this paste into a large bowl and stir with a wooden spoon until it cools down a little bit, about one minute.

Mix with a rubber spatula or wooden spoon until the dough forms a shaggy ball and there are no dry bits of flour left.

After 2 weeks, open jar and press on peppers with a wooden spoon quite firmly to release juices and break down cell walls a bit, and stir jar.

Cook, breaking it up with a wooden spoon, until the sausage is cooked through and broken into small / bite - sized pieces.

Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes.

Place the sausage in a large skillet or saute pan over medium heat and cook for a few minutes, breaking apart with a wooden spoon until the meat begins to brown a bit.

Once the tomatoes have boiled, break them up a bit with a big wooden spoon to your desired preference.

Add the tomato paste to the empty pot and stir it with a wooden spoon to break it up and mix with any brown bits of flour and meat.

Deglaze with a splash of sherry, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon.

Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.

In a large, heatproof bowl set over a pan of simmering water, melt the chocolate and butter until smooth (stirring with a wooden spoon) then remove from the heat and let cool a bit.

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

I scraped the bottom of the pan with a wooden spoon to pick up any bits of browned onion and jalapeño (this adds tons of flavor to the dish) and stirred together the mixture.

Mix with a large wooden spoon, or your hands if it's easier; this dough is super sticky, but if you wet your hands with a bit of water it helps.

From pulverizing everything into tiny bits and rolling it out with a big, wooden pin, to vigorously whisking the shit out of some cream and carefully spooning it into each tartlet shell.

Allow this to heat, stirring with a wooden spoon occasionally until cranberries soften and you're able to crush them a bit — be careful not to spray yourself with hot cranberry juice!

Drizzle in 1 1/2 cups cream and mix with a wooden spoon until dough just begins to come together with a few bits of dry flour remaining.

Add the red wine, if using, and deglaze your pan by scraping down the sides with a wooden spoon, incorporating all those tasty brown bits created during the meat browning stage.

Immediately add Montmorency tart cherry juice and scrape the pan with a wooden spoon to loosen all the oniony bits.

Add the white wine and bring to a simmer, using the liquid to scrape any brown bits off the bottom of the pan with a wooden spoon.

Add the lobster stock emulsion and deglaze the pan, scraping the brown bits off the bottom of the pan with a wooden spoon.

Once the sausages and bones have all been browned and removed from the Dutch oven, add the onion and cook over medium - high heat, stirring often and scraping the bottom of the pan with a wooden spoon so that the onion picks up the browned bits.

Add the wine to the pan with the ragout, scrape up the brown bits from the bottom of the pan with a wooden spoon, and bring to a boil.

Make a phyllo (filo) pastry ring about four inches or so in diameter, by wrapping the dough around the handle of a wooden spoon; push off the pastry and wrap in a circular position, so it looks a bit like a large donut with a hole.

2 Add the onion, garlic, carrot, and celery to the stockpot and stir over medium - high heat with a wooden spoon for a few minutes, scraping up the browned bits that have stuck to the bottom of the pan.

3 Using 1 lamb chop as if it were a wooden spoon, smoosh the oil with its sprinklings around a bit, so that it's rather better mixed, then place the lamb chops in a single layer, turn them instantly, and leave to marinate for 10 minutes.