Sentences with phrase «with back of wooden spoon»

Drain in a colander, then push the water out with the back of a wooden spoon until dry.

I like to smash some of the berries 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.

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.

Turn out the mound of treat into a large square container and spread it out with the back of the wooden spoon / your hands.

Pour into prepared baking dish and smooth out with back of wooden spoon or spatula.

While the onion mixture is cooking, place whole tomatoes in your slow cooker, crushing tomatoes with back of wooden spoon.

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.

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.

Place garlic, salt, pepper, and cumin in a mixing bowl; mash to a paste 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.

Cook the sausage in a large skillet over medium - high heat, breaking it up with the back of a wooden spoon.

Add the sausage, crumbling it with the back of a wooden spoon.

Top with the lamb filling, compacting it into an even layer 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.

Add frozen berries to bottom of glass and smash 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.

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.

Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed.

Drain well and smash with the 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.

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 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.

Cook on low heat for 45 minutes, stirring occasionally and mashing the tomatoes with the 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.

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

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.

Add mole paste and mash with the back of a wooden spoon until it has softened and blended in with the vegetables.

Add the black beans, salt and chipotle pepper and mash with the back of a wooden spoon (or potato masher).

Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly.

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

Slightly smash the tomatoes with the back of a wooden spoon to release some of the moisture and bring the mixture to a boil.

If crust puffs up during baking, gently press crust down with back of wooden spoon.

Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices.

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.

Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 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.

Cook, breaking up meat with the back of a wooden spoon and cook until beef is cooked through, about 10 minutes.

If using store - bought flavored kombucha, distribute the berries and basil between two glasses and muddle 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.

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

STIR, crushing the tomatoes 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.

Remove from heat and add 1/2 cup of stuffing, breaking up the stuffing with the back of a wooden spoon.

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.