Transfer the meat and fruit to
a platter with a slotted spoon.
Transfer the chicken pieces onto
a platter with a slotted spoon.
Transfer the meat to
a platter with a slotted spoon.
Transfer octopus to
a platter with a slotted spoon; let cool.
Not exact matches
With a
slotted spatula, transfer the fish to a serving
platter or plates.
Gently transfer cod
with a
slotted spoon to a
platter to cool slightly.
With large slotted spoons or tongs, remove corn, remaining seafood, potatoes and sausages to a large platter and top with lobst
With large
slotted spoons or tongs, remove corn, remaining seafood, potatoes and sausages to a large
platter and top
with lobst
with lobsters.
Remove chicken, potato, and shallots
with a
slotted spoon, and place on a
platter.
Remove vegetables
with a
slotted spoon; place on a serving
platter, and sprinkle
with remaining 1/4 teaspoon salt.
Using a
slotted spoon, transfer the dumplings to a bowl or
platter and toss them gently
with oil to prevent them from sticking together.
When done, remove
with a
slotted spoon, place on a
platter, cover and set aside.
Remove the pork and beans
with a
slotted spoon and place them in the center of a warmed
platter and arrange the garnish on the plate.
Gently remove the chicken and prunes
with a
slotted spoon, taking care not to bruise the prunes, and transfer all to a
platter.
Remove the fish from the skillet
with a
slotted spatula, and transfer to a warm
platter.
Add the whole shallots to the cazuela and cook until golden, 2 to 3 minutes, and then transfer
with a
slotted spoon to the
platter with the chicken.
The next day,
with a
slotted spoon, transfer the pears to a
platter.