Sentences with phrase «boil in a small saucepan with»

First, make the cous cous: bring 1 1/2 cups water to boil in a small saucepan with a lid.

Boil in a small saucepan with 3 cups of water and a pinch of salt.

Not exact matches

In a small to medium saucepan, combine honey with water, vanilla seeds and bean, bring to a gentle boil.

Combine berries with lemon juice and 2 tablespoons maple syrup in a small saucepan and bring to a boil over medium heat.

In a small saucepan bring 1/4 cup water with 2 tablespoons brown sugar to a boil over medium heat.

Fit a small saucepan with thermometer and bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan over medium - high heat, stirring to dissolve sugar.

In a small saucepan bring water with brown sugar to a boil over medium heat.

I heat my milk (1/2 gal) sometimes with added cream in a large heavy saucepan to low boil, cool for 20 to 30 mins and add the yogurt starter (purchased plain full fat) that I have premixed with a small amount of milk.

In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil.

In a small saucepan bring the water to a boil with the vinegar, pour the vinegar mixture over the vegetable mixture, and let the mixture cool.

If you have a double boiler that works too, if not, you can create a hot bath to melt your chocolate on the stove top (fill a small saucepan with water little less than halfway, bring to a boil, place a small bowl over the boiling water with your ingredients in it and whisk until melted).

Combine water, granulated sugar, corn syrup, and cocoa powder with whisk in small saucepan and bring to a light boil over medium heat.

Place eggs in small saucepan, cover with 1 inch water, and bring to boil over high heat.

In a small heavy saucepan, boil the water with the sugar, without stirring, until a golden caramel color results.

In a large saucepan cook the zucchini with onion in a small amount of boiling water for 3 - 5 minutes or until tender crisIn a large saucepan cook the zucchini with onion in a small amount of boiling water for 3 - 5 minutes or until tender crisin a small amount of boiling water for 3 - 5 minutes or until tender crisp.

Place the chopped potatoes in a small saucepan, cover with water, and bring to a boil.

Heat the sugar and honey in a separate small saucepan over medium heat, stirring occasionally with a wooden spoon until the sugar dissolves and it starts to boil, about 4 minutes.

Meanwhile, make the drizzle syrup by mixing the lemon juice with the icing sugar in either a small saucepan or a heatproof glass bowl and either stir in the pan over a gentle heat until fully dissolved and simmering or heat in the microwave until dissolved and just beginning to boil (stirring frequently in between microwave bursts).

Make the quinoa: Combine the quinoa with 4 cups of water in a small, lidded saucepan and bring to a boil.

Combine the remaining milk with sugar in a small saucepan and bring to a gentle boil, stirring continuously.

Meanwhile, combine the lentils with 2 cups of water in a small saucepan and bring to a boil.

Rinse quinoa with cold running water then place in a small saucepan with 2 cups of water and bring to the boil.

Combine the wild rice with the stock in a small saucepan and bring to a slow boil.

In a small saucepan, combine quinoa with one cup of water and bring to a boil.

1/4 cup quinoa 1/2 cup water One 15 - ounce can kidney beans, drained and rinsed 2 tablespoons barbecue sauce 2 tablespoons ketchup 2 tablespoons low - sodium soy sauce 1 tablespoon yellow mustard 1 teaspoon onion powder (granulated) 1 teaspoon garlic powder (granulated) 1 tablespoon Italian seasoning 1/2 teaspoon paprika 1/3 cup vital wheat gluten In a small saucepan, combine the quinoa with 1/2 cup of water, cover, and bring to a boil.

Melt chocolate pieces in a glass / stainless steel boil set over a small saucepan with simmering (not boiling) water.

In a small saucepan, boil the figs with the brandy for several minutes, until the liquid has cooked off.

Cover edamame with water in a small saucepan and bring to a boil over high heat.

Or, combine the bulgur with 2 cups water in a small saucepan; bring to a gentle boil, then cover and simmer gently until the water is absorbed, about 15 minutes.

Put about 2 cups of the tomatoes (if necessary save the rest for another use) in a small saucepan with the sugar, a pinch of salt, and plenty of pepper and bring to a boil.

Boil 1 cup water with vinegar in a small stainless steel saucepan.

Rinse the millet in a sieve with boiling water, then place in a small saucepan with 2 cups water.

In a 1 cup microwavable measure with a spout (or in a small saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will form around the peripheryIn a 1 cup microwavable measure with a spout (or in a small saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will form around the peripheryin a small saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will form around the periphery).

Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin half In a large saucepan over medium heat, heat the olive oiIn a large saucepan over medium heat, heat the olive oil.

Combine the rice with 2 1/2 cups water in a small saucepan and bring to a slow boil.

Bring vinegar and sugar to a boil in a small saucepan and pour over onion; season with salt and pepper.

Bring rice, lemon zest, and 1 1/2 cups water to a boil in a small saucepan; season with salt.

Place chicken and 1/2 teaspoon salt in a small saucepan and cover with water; bring to a boil.

Combine elderberries, cinnamon, and ginger with water in a small saucepan and bring to a boil.

To make the tea syrup, place the tea bags / leaves in a jug with the boiling water and allow to brew for 3 — 4 minutes, stirring well, then strain into a small saucepan.

I recommend reserving the leftover marinade and bringing it to a boil in a small saucepan for four or five minutes, to kill any bacteria, along with a little red wine, if desired, and you have an amazing sauce to drizzle over your grilled dish.

Place in a small saucepan; cover with water and bring to a boil.

Heat the cream with 30g of the butter in a small saucepan with the vanilla and half the sea salt until the mixture begins to boil.