Sentences with phrase «pan with wooden spoon»

Add the wine to the pan with the ragout, scrape up the brown bits from the bottom of the pan with a wooden spoon, and bring to a boil.

Once the sausages and bones have all been browned and removed from the Dutch oven, add the onion and cook over medium - high heat, stirring often and scraping the bottom of the pan with a wooden spoon so that the onion picks up the browned bits.

Add the lobster stock emulsion and deglaze the pan, scraping the brown bits off the bottom of the pan with a wooden spoon.

Add the white wine and bring to a simmer, using the liquid to scrape any brown bits off the bottom of the pan with a wooden spoon.

Immediately add Montmorency tart cherry juice and scrape the pan with a wooden spoon to loosen all the oniony bits.

I scraped the bottom of the pan with a wooden spoon to pick up any bits of browned onion and jalapeño (this adds tons of flavor to the dish) and stirred together the mixture.

Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.

Add crushed tomatoes, scraping bottom of pan with wooden spoon.

Scrape the bottom of the pan with a wooden spoon until most of the vinegar has evaporated.

Add 1/3 cup of water to the skillet and scrape the bottom of the pan with a wooden spoon to loosen the browned bits.

When the pan is hot, add wine and scrape the bottom of the pan with a wooden spoon or metal spatula for about 15 seconds to loosen any brown bits stuck to the bottom.

Not exact matches

Deglaze the pan with half of the red wine, scraping the bottom of the pot with a wooden spoon to remove the caramelized bits.

Heat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside

Remove ribs, and deglaze pan with red wine, scraping up bits with a wooden spoon.

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.

Add the red wine and with a wooden spoon scrape the bottom of the pan to release all the browned bits.

Add 1/2 c. of the wine to the pan and deglaze, stirring with a wooden spoon to get up the bits at the bottom of the pan.

Add the flour to the pan and stir continuously with a wooden spoon to make a thick, smooth roux.

After about 4 minutes, remove the sauce pan from the heat, add the raspberry mixture to a sieve with a bowl underneath, and with a wooden spoon push down on the raspberries to release all the liquids into a bowl, set the raspberry liquid aside and discard the paste

Pour the egg mixture back into the pan, add the remaining 2/3 cup milk, and stir with a wooden spoon until thoroughly blended.

Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon.

Those little bits cooked onto the bottom of the roasting pan are key, so pour in a little broth, scrape them free with a wooden spoon and pour each one into your gravy.

Beat well with a wooden / silicone spoon until the mixture leaves the sides of the pan.

With a wooden spoon (or with your hands only if you can avoid contact with the hot pan) quickly mix the cereal into the marshmallow mixtWith a wooden spoon (or with your hands only if you can avoid contact with the hot pan) quickly mix the cereal into the marshmallow mixtwith your hands only if you can avoid contact with the hot pan) quickly mix the cereal into the marshmallow mixtwith the hot pan) quickly mix the cereal into the marshmallow mixture.

As soon as it starts to boil, remove the pan from the heat and immediately put in all the flour stirring vigorously with a wooden spoon.

Pour in the eggs and cook, scrambling the mixture in the pan with a spatula or wooden spoon.

Deglaze the pan with a little warm broth, stirring up the brown bits with a wooden spoon.

1) Wash, de-seed and cut bell peppers into halves 2) Pre-heat oven to 180 deg celcius 3) Line a baking sheet with parchment paper and place bell pepper halves face down on the baking sheet, and let them roast in the oven for 20 - 30 minutes 4) While bell peppers are cooking, dice onion, and chop spring onions and stir fry them in a pan, until onions turn soft and slightly caramelized 5) Add in minced beef to the onions, and using a wooden spoon, move beef around until browned and cook.

Sprinkle the flour over the onion mixture in the pan and stir together with a wooden spoon.

Add the peanut sauce and tofu to the pan and stir carefully with a spatula or wooden spoon.

Cook, swirling pan occasionally and scraping bottom with a wooden spoon, until butter turns caramel - brown and smells nutty, about 5 minutes.

Lightly crush the black beans with the back of a wooden spoon, take the pan off the heat and leave to one side.

Tools Needed for Homemade Vintage Cheese Puffs Crackers (just a few): Baking Spray to coat the baking pans 1 or 2 sheet pans or cookie pans or pizza pans (depending on what you have handy and how many you wish to bake at one time) Large Mixing Bowl Whisk Wooden spoon Your hands for rolling, or a rolling - pin and knife for easy roll and cut Optional: Counter space with a dusting of flour (if you use the rolling and cutting tip)

Place the sausage in a large skillet or saute pan over medium heat and cook for a few minutes, breaking apart with a wooden spoon until the meat begins to brown a bit.

When the butter melts completely, remove the pan from the heat and stir in the flour with a wooden spoon to make a paste.

Add the ground meat to the pan, breaking into small pieces with a wooden spoon.

Add flour; stir rapidly with wooden spoon until flour absorbs liquid and forms ball, pulling away from sides of pan.

Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes.

To make a lovely crostini topping, crush the remaining chickpeas with the back of a wooden spoon in a frying pan on a low heat.

* If you don't have a steamer my suggestion is to bring a pan to a rolling boil and then place a colander over the water, place the potatoes into the colander and cover with a saucepan lid and leave to steam this way — occasionally giving them a turn with a wooden spoon so they steam evenly.

Put the oatmeal, cinnamon, milk, water and cashew butter in a separate, medium pan and bring to a simmer over a medium heat, stirring frequently with a wooden spoon.

In a large, heatproof bowl set over a pan of simmering water, melt the chocolate and butter until smooth (stirring with a wooden spoon) then remove from the heat and let cool a bit.

Deglaze with 1/2 cup of water, scraping any bits stuck to the pan with back of a wooden spoon.

Add chorizo to pan and break up the meat with the back of a wooden spoon or potato masher and cook until browned, about 7 - 9 minutes.

Mix in flour and beat with a wooden spoon until smooth and the dough starts leaving the sides of the pan.

Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan.

Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula and scraping down sides of pan, until mixture is thick, 8 — 10 minutes.

Then remove the pan from the heat and wait for the chocolate to melt before beating it with a wooden spoon until smooth.

Carefully pour the egg mixture over the potatoes in the pan and gently stir with a wooden spoon to combine, spreading the ingredients evenly across the pan.

Add the red wine, if using, and deglaze your pan by scraping down the sides with a wooden spoon, incorporating all those tasty brown bits created during the meat browning stage.