Remove
the meat with a slotted spoon to a cutting board.
Remove
the meat with a slotted spoon and set aside to cool.
Not exact matches
Transfer the
meat and fruit to a platter
with a
slotted spoon.
Transfer the browned
meat to a plate
with a
slotted spoon.
Transfer the
meat to a platter
with a
slotted spoon.
Brown the
meat, stirring well, and when it is cooked, remove it to a plate
with a
slotted spoon.
Season
with salt, then
spoon lobster
meat into bowl
with dressing
with a
slotted spoon and gently toss to coat.
Remove this mixture
with a
slotted spoon and add it to the bowl
with the potatoes and
meat.
Transfer
meat to a plate
with a
slotted spoon, then scoop out ginger and scallion whites and discard.
Just keep half an eye on the sizzling sausage, stir it every once in a while, and, once it's done, turn off the heat and transfer the
meat to a bowl
with a
slotted spoon (leaving all of that red fatty goodness in the pot).
Transfer lamb to a medium bowl
with a
slotted spoon, then use
spoon to break up
meat into small pieces.
Sprinkle 1 slice of bread
with 1/2 cup of cheese, and using a
slotted spoon, top
with a quarter of the prepared
meat mixture.
Place chicken in a large stainless steel pot
with water, lemon juice and all vegetables and herbs Bring to a boil, and remove foam that rises to the top Reduce heat, cover and simmer anywhere from 1 - 6 hours Remove whole chicken
with a
slotted spoon Remove chicken
meat from the carcass and reserve Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals Skim off fat and place stock in a jar or covered container in your refrigerator