Remove from heat and add 1/2 cup of stuffing, breaking up the stuffing
with the back of a wooden spoon.
Add the beef and season generously with salt and pepper, breaking it up
with the back of a wooden spoon and pressing down firmly to help brown the meat and crisp it up in spots, about 10 minutes.
STIR, crushing the tomatoes
with the back of a wooden spoon.
Stir from time to time, mashing any large piece of tomato in the pan
with the back of a wooden spoon.
Place the berries and basil in a bottle or jar and muddle
with the back of wooden spoon.
If using store - bought flavored kombucha, distribute the berries and basil between two glasses and muddle
with the back of a wooden spoon.
Cook, breaking up meat
with the back of a wooden spoon and cook until beef is cooked through, about 10 minutes.
Pour the oil through a fine - mesh strainer into a bowl or container, pressing down on the mint
with the back of a wooden spoon to extract as much flavor as possible; discard the leaves.
Saute the chorizo until cooked through, breaking up
with back of wooden spoon, about 5 minutes.
Then cover the wok and let it simmer for 10 minutes or until the rajma is completely cooked and slightly mashed when pressed
with the back of your wooden spoon.
Mash gently
with the back of a wooden spoon until basil is bruised and fruit releases juices.
If crust puffs up during baking, gently press crust down
with back of wooden spoon.
Slightly smash the tomatoes
with the back of a wooden spoon to release some of the moisture and bring the mixture to a boil.
Lightly crush the black beans
with the back of a wooden spoon, take the pan off the heat and leave to one side.
Add beans, mashing
with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly.
Add the black beans, salt and chipotle pepper and mash
with the back of a wooden spoon (or potato masher).
Add mole paste and mash
with the back of a wooden spoon until it has softened and blended in with the vegetables.
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.
Deglaze with 1/2 cup of water, scraping any bits stuck to the pan
with back of a wooden spoon.
Mash the Pumpkin Chickpea mixture a little
with the back of a wooden spoon, then add the cubed halloumi, spinach and mix well.
Cook on low heat for 45 minutes, stirring occasionally and mashing the tomatoes
with the back of a wooden spoon.
Add the chorizo and onion and let cook until onion is soft, about 10 minutes, breaking chorizo up
with the back of a wooden spoon as you go.
Bring to a boil, then reduce heat, and cook, stirring occasionally for about 10 minutes, until the cranberries begin to break down and thicken into a compote (press the cranberries against the edge of the pot
with the back of your wooden spoon to help them break down).
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.
Drain well and smash
with the back of a wooden spoon.
Mash the beans coarsely
with the back of a wooden spoon, adding more chicken broth to moisten, if needed.
Bring to a boil, uncovered and you'll want to skim some of the foam off the top
with the back of a wooden spoon.
Break the garlic up
with the back of a wooden spoon, then add the wine, clams and pasta.
Add frozen berries to bottom of glass and smash
with the back of a wooden spoon.
Once hot, add the sausage and cook, stirring and breaking it up
with the back of a wooden spoon, until browned, about 5 minutes.
Top with the lamb filling, compacting it into an even layer
with the back of a wooden spoon.
Add the sausage, crumbling
it with the back of a wooden spoon.
Cook the sausage in a large skillet over medium - high heat, breaking it up
with the back of a wooden spoon.
Add the beef to the pan and cook, breaking the meat up
with the back of a wooden spoon.
Place garlic, salt, pepper, and cumin in a mixing bowl; mash to a paste
with the back of a wooden spoon.
Heat some olive oil in a large sauté pan over medium heat, add the garlic cloves and anchovy, breaking up the filets
with the back of a wooden spoon, and cook until soft and fragrant, about a minute.
This curry is served over brown rice, which is heartier and more flavorful than the conventional white variety.For thicker curry, mash some of the squash
with the back of a wooden spoon.
While the onion mixture is cooking, place whole tomatoes in your slow cooker, crushing tomatoes
with back of wooden spoon.
Pour into prepared baking dish and smooth out
with back of wooden spoon or spatula.
Turn out the mound of treat into a large square container and spread it out
with the back of the wooden spoon / your hands.
Cover, turn the heat as low as it will go and cook for about an hour, gently stirring from time to time, until the broccoli yields when you press
it with the back of a wooden spoon.
In a skillet set over medium heat, cook the sausage, breaking it up
with the back of a wooden spoon, until browned throughout — 10 to 12 minutes.
I like to smash some of the berries
with the back of a wooden spoon.
Drain in a colander, then push the water out
with the back of a wooden spoon until dry.
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).
A
spoon, usually
wooden, is placed in the custard and, when the
spoon is raised, the film
of custard on the
back of the
spoon will stay in place even when you draw a line
with your finger through the middle
of the custard.
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.
Poke the cake all over
with the
back of a thin
wooden spoon.