Sentences with phrase «egg with a wooden spoon»

Stir egg with a wooden spoon to cook evenly, about 2 - 3 minutes or until cooked through.

Scramble the egg with a wooden spoon and cook until just set, about 30 seconds.

Scramble the egg with a wooden spoon and cook until just set, about 30 seconds.

Not exact matches

Add eggs, oil, and water and stir with a rubber spatula or wooden spoon, until just combined.

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.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Using a wooden spoon add milk and egg, alternating with half of the milk, following by half of the eggs, remaining milk and remaining eggs.

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.

Stir them with a wooden spoon or spatula to slightly scramble the eggs, mixing them into the rice as you go.

Pour the egg mixture back into the pan, add the remaining 2/3 cup milk, and stir with a wooden spoon until thoroughly blended.

They make me think I'm some olden - days hubbard stirring eggs and butter with a wooden spoon.

Then add the egg and yeast mixture to the dry ingredients and stir with a wooden spoon until the liquid has been absorbed.

Add egg, water and sea salt and stir around with a wooden spoon until the mixture comes together in a quite stiff dough.

Add the egg yolk, Parmigiano - Reggiano, nutmeg, cinnamon, panko bread crumbs and mix with a rubber spatula or wooden spoon until combined.

Add eggs, one at a time, beating with a wooden spoon after each addition just until combined.

In a large bowl with a wooden spoon, mix together the eggs, coconut flour, shredded coconut, honey and salt.

Pour in the eggs and cook, scrambling the mixture in the pan with a spatula or wooden spoon.

Mix in chocolate egg pieces and chocolate wafers with a wooden spoon.

Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth.

Stir flour mixture, chocolate chips, cranberries and almonds into the egg mixture with a rubber spatula or wooden spoon to form a dense dough.

Add the flour mixture to the egg mixture in two or three additions, mixing with a wooden spoon or a spatula between additions, scraping down the sides of the bowl as needed.

Mix oil, vanilla, eggs and cake mix in a large bowl with a wooden spoon until dough forms

Add to a large bowl and add the egg, flour, spinach, leftover cauliflower and spices and mix with wooden spoon

After whisking together the flour, spices & leaveners; then whisking together the oil, eggs, sour cream & pumpkin; everything gets gently folded together with a spatula or wooden spoon.

Now add one egg at a time beating it in carefully with a wooden spoon, slowly and gradually.

Pour the egg and yeast mixes onto the flour and using the back of a silicone / wooden spoon, gradually bring the ingredients together and «knead» with the spoon until you have a smooth dough.

Pistachio ice cream 1 1/2 cups (200g) raw, shelled and unsalted pistachios 3 3/4 cups (900 ml) whole milk * 4 egg yolks 3/4 cup + 2 tablespoons (180g) caster sugar 1 teaspoon vanilla extract 1/2 teaspoon salt Place pistachio and milk in a medium saucepan over medium heat and bring to a boil; reduce the heat and let it simmer for 3 minutes, stirring with a wooden spoon to keep the foam from overflowing.

• put the mashed potatoes, eggs, 2/3 cup of cheese, chives, and seasoning in a bowl and mix with a wooden spoon to combine.

In a large bowl beat the egg yolks, lemon zest and 1/3 cup (about 30g) of xylitol until smooth with a wooden spoon

Add eggs, egg yolk, sugar and vanilla extract to first dough and mix thoroughly with a wooden spoon or paddle beater.

Pour whisked egg into butter / flour mixture and work together with a wooden spoon until it again resembles a coarse kinda crumb mixture.

Add the milk, egg, 1 stick of the butter and the onion and celery mixture to the potatoes, and stir together with a wooden spoon.

Stir with a wooden spoon until the egg turns into scrambled egg.

Using a wooden spoon, quickly scramble the egg with any accumulated juices until the egg is cooked and any liquid has thickened, 1 minute.

Add the butter, eggs, bread crumbs, and cheese and mix in loosely by hand or with a wooden spoon.

Add eggs while continuing whisking, add the flour, salt and nuts and then mix with a wooden spoon.

Using a stand mixer fitted with the paddle attachment on medium - low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next (alternatively, stir vigorously with a wooden spoon).

Pour egg into the well and stir in with a wooden spoon.

Whisk in egg and remaining brown sugar, then stir in 1 cup flour and mix with a wooden spoon to incorporate.

Gradually incorporate flour mixture into egg mixture with a wooden spoon until a shaggy dough forms.

Whisk in egg mixture and cook over low heat for 6 — 8 minutes, stirring constantly with a wooden spoon until mixture thickens enough to coat the back of the spoon.

Carefully pour the egg mixture over the potatoes in the pan and gently stir with a wooden spoon to combine, spreading the ingredients evenly across the pan.

Sift the flour mixture into the egg mixture and stir with a wooden spoon, but don't overmix.

Using a wooden spoon or rubber spatula, stir egg whites, powdered sugar, and cream of tartar in a medium bowl until a thick paste forms with no dry spots.

Add the egg, yogurt, butter and Vanilla Powder and mix with a wooden spoon; do not overmix.

Pour the egg mixture over the onions, patting down any lumps with a wooden spoon.

Pour egg mixture into skillet; cook 30 seconds or until mixture begins to thicken, stirring slowly with wooden spoon.

Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches.

Pour the egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the custard coats the back of the spoon.

Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.