Sentences with phrase «over back of spoon»

(OPTIONAL: Top with Bacardi 151 rum (pour over back of spoon) and light on fire.)

5 Over a low heat, stir the cream mixture until it thickens.It should coat the back of a wooden spoon, and when you run your finger in a line over the back of the spoon, the cream should not run.

Add the Irish whiskey, then gently pour the whipped cream over the back of a spoon so it floats on the top.

Gently pour the merlot over the back of the spoon held just about the drink's surface.

Carefully pour the blueberry mixture over the back of a spoon onto the pineapple mixture in the glasses.

Not exact matches

Next, place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon or heatproof spatula, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

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.

With a cook spoon or spatula, stir the custard slowly and constantly over medium heat until it has thickened enough to coat the back of the stirring implement.

Melt the remaining 100 grams (3 1/2 ounces) of white chocolate in the microwave in 30 second blasts and spread it over the top of your biscuit base with the back of a spoon.

With the back of the a spoon, smash the berries, then place the saucepan over medium low heat.

Transfer mixture back to saucepan and heat over medium heat, stirring, until thick enough to coat the back of a spoon.

Heat over medium heat, stirring constantly until it's thickened and coats the back of a spoon.

Cook over medium heat stirring constantly until custard thickens and can coat the back of a spoon about 10 - 12 minutes.

Keep whisking over medium - high heat for 15 - 20 minutes until sauce is thick enough to coat the back of a spoon and reduced by almost 1/2.

Poke the cake all over with the back of a thin wooden spoon.

Spoon remaining salsa mixture over the enchiladas, spreading the sauce over each tortilla with the back of the sSpoon remaining salsa mixture over the enchiladas, spreading the sauce over each tortilla with the back of the spoonspoon.

Cook the mixture over a saucepan of simmering water or in a double boiler, over medium heat, until the mixture is thick enough to coat the back of a spoon, about 10 minutes.

Carefully spoon the remaining batter into the pan, over the filling, again smoothing it with the back of your spoon or spatula.

5 — Once set, top each fudge bite with a teaspoon of nut butter (use the back of the spoon to flatten and smooth it out to the edges, then cover your nut butter with a drizzle of the left over chocolate fudge (again use your spoon to cover your nut butter and spread it to out to the edges).

Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes, leaving a 1 / 2 - inch border.

Pour the caramel sauce over the brownies, using the back of a spoon to very gently spread or smooth it out as necessary.

Whisk really well and cook over medium heat, whisking continuously until mixture coats the back of a spoon.

Drizzle 1/2 teaspoon of melted butter or ghee over the rectangle and spread it out with the back of the spoon.

Place the strainer over a bowl and using the back of a spoon or rubber spatula, press the strawberries into the strainer allowing the juice to drip into the bowl below.

Smooth the top with the back of a spoon or an off - set spatula and then drop another small handful of chips over the top of the brownies.

Return to the saucepan and stir over low heat for 8 - 10 minutes or until the mixture thickens and coats the back of a spoon.

Spoon chocolate over top of a cookie and spread around with back of tablespoon.

Next, pour the caramel over top of the vanilla soft serve and smooth it out using an offset spatula or the back of a spoon.

4) Take another spoonful of the remaining batter to cover the chia jam entirely & smooth over the top with the back of the spoon!

Using the back of a large spoon, scrape the flesh (inside) of the eggplant into a mesh sieve that has been placed over a bowl.

Return this mixture to the saucepan, add the sugar, and cook over medium heat, stirring continuously until the mixture coats the back of a spoon, about 5 minutes.

TIPS: use skinny asparagus — it's more tender; to peel ginger root before grating, use the back of a spoon and scrape it off rather than use a sharp knife; after grating the ginger, it tends to stick to the grater — to release, hold the grater over the fish and bang the grater against something solid like the side of a pan or dull side of a large chef's knife, and it will spatter haphazardly over the fish, which is what you want.

Use the back of the spoon to smooth the chocolate in a circular motion to get it to spill over the sides evenly.

Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.

In a saucepan, mix together the soy sauce and maple syrup over medium heat until sauce is thick enough to coat the back of a spoon (about 7 to 10 minutes).

dressing over, holding back any pieces of chile with a spoon; reserve remaining dressing in bowl.

With the back of a spoon, gently spread jam over dough, leaving a 1 / 4 - inch border so the jam doesn't stick to the sides of the pan.

Return to pan and stir continuously over low heat until mixture coats the back of a wooden spoon thickly (5 - 6 minutes).

I let each layer chill for 30 minutes, during which time I whisk 1/3 cup sour cream into the other half of each clear layer's color, then pour the next layer over the back of a large serving spoon, so it doesn't disturb the first layer.

It will thicken back up after just a couple of minutes out of the oven so I spoon it back over the fish twice; once immediately out of the oven and again 3 minutes or so later.

Heat over medium heat for about 4 minutes, or until the mixture starts to thicken and coats the back of a wooden spoon.

Cook chorizo over medium heat in a separate frying pan, breaking up with the back of a spoon until cooked through, about 10 minutes.

Cook over medium heat until mixture thickens slightly and your finger leaves a path on the back of a spoon when drawn across, about 3 minutes.

With the back of a large spoon, you push some of those crust pieces into the apple filling and pull up some of the apples and their juices over the crust.

Pour over dough, spreading evenly with the back of a spoon.

For the glaze: Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until thickened and coats the back of a spoon, 3 to 5 minutes.

Whisk in milk; simmer over medium - low heat; stirring occasionally, until sauce thickens and coats the back of a spoon, about 10 minutes.

Use the back of the wooden spoon to carefully spread the cooled quinoa evenly over the nori (about a 1 / 4 - inch thick).