Sentences with phrase «ladlefuls of»

Puree two ladlefuls of the soup then pour back into the pan to thicken the mixture.

(You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.)

If you have ever tended a pot of risotto, carefully adding ladlefuls of broth every few minutes, you know that it is a practice in patience.

Then, pour about two ladlefuls of the batter into a greased waffle maker and close it.

Add a couple more ladlefuls of hot stock and continue simmering, stirring constantly.

Once the eggplant and garlic are cooled, peel and puree with a couple ladlefuls of stock.

Pour a ladleful of hot soup onto peanut butter.

While whisking the egg yolks constantly, slowly drizzle in a ladleful of the milk.

Splash in a ladleful of the pasta water to loosen the mixture into a saucy consistency.

You'll have a hard time incorporating the miso if you attempt to add it straight to the pot, so instead, remove a ladleful of broth and transfer it to a small bowl.

Heat some oil in a frying pan (or lard or bacon grease) and add a ladleful of beans with a little of the broth.

Whisking continuously, slowly pour a ladleful of the hot stock into the egg mixture to temper the eggs.

pour a small ladleful of the batter (aim for 2 - 3 TBL), rotating the pan to cover the base with a thin layer of the batter.

Next add a layer of tomatoes and cover them with a ladleful of sauce.

Ladle a chunky spoonful of stew on top of the bread, and add another ladleful of broth to fill the bowl.

Add in a ladleful of pasta water straight from the pot and bring that «sauce» to a boil.

Transfer them to whatever you've got in the Dutch oven, along with a ladleful of pasta water.

Undercook the pasta slightly, reserving a ladleful of cooking water.

Add a ladleful of the stock and cook, stirring, until it has been absorbed by the rice.

Add a ladleful of hot water as you go if it is too thick.

Not exact matches

Strain and add your just cooked lentils to the soffritto, allowing them to simmer together for a few minutes, then add a ladleful or two of rich broth or the lentil cooking liquid or, best of all, the juice from the cotechino (see next paragraph).

Add warm stock, a ladleful at a time, stirring well, and wait until most of it is absorbed before adding the next ladleful.

Once you've added one - third of the broth, you can begin to add the rest more quickly, two to three ladlefuls at a time; at this point you can scrape up any bits that were stuck to the bottom — they'll add great flavor.