Reduce heat to low and add in white cheddar and blue cheese a couple
handfuls at a time until cheese melts and sauce is thickened.
Use your hands to massage the dressing into the kale, scrunching
handfuls at a time until you notice the kale becomes darker in color; this will help to soften the kale and improve the taste.
Cook for 3 minutes; add the spinach one
handful at a time until all the leaves are added.
Not exact matches
Add the cheddar, a
handful at a
time, and stir
until it has melted into the sauce.
Of course, growing up eating Greek food, I'd had it a
handful of
times, but I didn't really fall in love with it
until our trip to Greece last year where it graced pretty much every menu
at every single restaurant.
One
handful at a
time, cook the beef cubes just
until they're brown.
Once the sauce comes to a simmer, stir in 6 ounces each of the Gruyere and cheddar cheeses, adding a
handful at a
time and stirring with a wooden spoon
until completely melted before adding the next
handful.
Stir in cheese, a
handful at a
time,
until smooth, about 1 - 2 minutes.
Fold in the kale a few
handfuls at a
time and continue to simmer
until the kale is soft and the artichokes have broken down slightly, about 10 minutes.
Well the later could be considered pretty healthy...
until you eat 6
handfuls at a
time.
Continue adding in one
handful of spinach
at a
time until all the spinach has been added to the pot.
Squeeze a small
handful: If it doesn't hold together, add more ice water, 1/2 tablespoon
at a
time, stirring (or pulsing)
until incorporated.
Add a few large
handfuls of greens
at a
time - stirring constantly to allow each batch to wilt for a few moments -
until you can fit all of the greens into the pot.
Add the spinach, a few
handfuls at a
time, and saute
until wilted and bright green.
Working one tablespoon
at a
time with the food processor running, add ice water
until your dough holds together when you squeeze a
handful of it in your fist (test after each tablespoon).
Add kale, a
handful at a
time, and sauté
until bright green and just wilted.
Add the water one tablespoon
at a
time, tossing the water into the flour mixture
until the dough holds together when you squeeze a
handful.
Add collard greens to saucepan a
handful at a
time, stirring
until each addition is wilted before adding the next.
Stir in cheeses, a
handful at a
time,
until smooth, about 1 - 2 minutes.
Add collard greens a
handful at a
time, stirring to wilt after each addition before adding more; cook
until all greens are wilted but still somewhat firm, about 4 minutes.
Add remaining oil to skillet; add chard leaves a
handful at a
time, letting them wilt slightly before adding more, and cook, tossing,
until chard is just wilted, about 2 minutes.
Add the shredded cheddar cheese a
handful at a
time, stirring constantly
until the cheese melts.
Leidy Churchman: «The Meal of the Lion» Murray Guy 453 W. 17th St., through June 6 On a
handful of occasions over 20 years of teaching, I've walked into a student's studio and had to catch my breath
at the kind of raw, sheer talent I felt,
at the same
time thinking that since there's almost nothing I could say to this artist to improve his or her game, I fell almost instantly into listening as carefully as I could, learning things I never knew I needed to know
until I was told them.