Pour in the dry ingredients and stir
lightly with a wooden spoon until the dry ingredients are half combined with the wet.
Crush
lightly with a wooden spoon and heat over medium - high heat for 10 - 15 minutes, or until liquid is absorbed.
Pour the ginger mixture over mushrooms and mix
lightly with a wooden spoon.
Not exact matches
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.
Lightly crush the black beans
with the back of a
wooden spoon, take the pan off the heat and leave to one side.
Lightly crush spices
with a
wooden spoon to release oils and add to nut mixture.
Cook for 5 minutes,
lightly mashing beans
with a
wooden spoon.
Tie the orange peel, cinnamon, anise, and cloves in a piece of cheesecloth,
lightly crush spices
with a
wooden spoon, and place in the nut mixture.
Lightly mix together
with a
wooden spoon.
Lightly mix
with a
wooden spoon.
2 Add the ground lamb to the skillet, breaking up the meat
with a
wooden spoon; cook until
lightly browned, about 10 minutes.