NO SLOW COOKER:
Bring the mixture to a boil in a saucepan.
Not exact matches
Combine all the ingredients
in a saucepan and
bring to a
boil, then reduce the heat and simmer the
mixture uncovered for 20 minutes.
To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minute
To make the whipped cream: Heat up the cream
in a medium sized saucepan over medium heat just until you start
to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minute
to see steam rise up (don't
bring it
to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minute
to a
boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the
mixture steep for 30 minutes.
Stir
in the cornstarch and sugar and
bring back
to a
boil while stirring constantly;
mixture will be quite thick and opaque.
Combine all the pannacotta ingredients (if using gelatin, see instructions below)
in a medium saucepan and
bring to a simmer, stirring from time
to time, without letting the
mixture boil.
Stir
in the vegetable broth and
bring the
mixture to a
boil.
Pour
in vegetable broth and
bring the
mixture 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.
Bring the drained juice and the cream
to a
boil in the now - empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail
in the
mixture, about 5 minutes.
Bring the
mixture to a
boil; then reduce the heat and simmer until it reduces
in volume by half or less (depending on preference).
In a saucepan over medium - high heat,
bring the apple cider and honey
to a
boil and let the
mixture simmer until it reduces by half.
Bring the stock and milk
to a
boil over low heat
in a small saucepan; pour over the potato
mixture.
Stir
in the vegetable stock and
bring mixture to a
boil.
Because I've tasted the other side, the one where you take that milk
in your fridge that you needed
to use up anyway, the sugar that's already
in your pantry, a bit of salt, the smallest snippet of vanilla bean and maybe a cinnamon stick, if you so desire, and
boil them together until it smells like the heavens exhaled
in your kitchen and the
mixture becomes the most complexly flavored thick copper caramel with a deliciousness will
bring tears
to your eyes.
Add milk
in a slow stream, whisking and
bring mixture to a
boil over moderate heat.
Bring the
mixture to a
boil and then remove from heat and stir
in the chia seeds.
Directions: Preheat oven
to 400 degrees / Butter a baking dish / Melt 2 T butter
in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning
to color, about 10 minutes / Add remaining 2T butter, apple cider
to skillet and stir
to combine /
Bring to a
boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion
mixture in large bowl, toss gently
to blend / Transfer
to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue
to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.
Stir
in preserves, ketchup, vinegar, cayenne, coriander and orange juice
mixture, and
bring to a
boil.
Pour
in 1 1/2 cups water and
bring the
mixture to a
boil.
In a large saucepan or stockpot, combine the beans, onion
mixture, cumin, and broth and
bring to a
boil.
In the bowl of your Instant Pot, combine the coconut milk and agar flakes and
bring the
mixture to a
boil.
In the morning add the
mixture to saucepan with the milk and water and
bring the
mixture to the
boil before allowing it
to simmer and thicken
to desired consistency.
Bring the sauce
in the pot
to a
boil and pour
in the arrowroot powder
mixture.
Bring to a
boil; reduce heat and stir
in cornstarch
mixture until slightly thickened, about 2 - 3 minutes; set aside.
Stir
in corn syrup and cinnamon
bring to a
boil, reduce heat
to medium low and simmer for 2
to 3 minutes or until
mixture begins
to thicken.
Bring the marinade
to a
boil then whisk
in the cornstarch
mixture and continue
boiling the marinade, whisking intermittently, until it thickens
to the consistency of syrup, about 5 minutes.
Bring the
mixture to a
boil, stirring occasionally, and then cover the pot and place it
in the oven for about 2 hours, or until pork is tender
Mix
in 6 tablespoons butter and 3/4 cup sugar, and
bring mixture to boil over medium heat.
I placed all the above
in a small cooking pot,
brought to a brisk
boil, and lowered the heat so that the
mixture was barely bubbling.
Add the tomatoes and fry for 2 — 3 minutes until softened, and then stir
in the rest of the stock, the saffron
mixture and some seasoning
to taste and
bring to the
boil.
Heat brown sugar, heavy cream, 2 1 - ounce pieces of butter, and 1/4 tsp cream of tartar
in a 3 quart saucepan over medium - high heat, stirring frequently while
bringing the
mixture to a
boil.
Bring the
mixture to a
boil and then reduce heat
to a simmer and let cook and reduce
in volume while you sear the «steaks».
Stir
in the tomato juice and water
mixture and
bring to a
boil.
Stir
in olives, tomato sauce, raisins, and bay leaves;
bring mixture to a
boil.
Stir
in the gelatin
mixture, whisking, and
bring it
to a
boil.
Meanwhile,
bring whiskey, both sugars, and butter
to a
boil in a large skillet (do not move pan or
mixture may ignite).
Stir
in cornstarch
mixture and maple syrup;
bring to a
boil, stirring constantly.
You want
to put the thermometer
in the pan before you
bring the
mixture to a
boil.
Stir
in your
mixture from the blender, add the rest of the chicken stock, and
bring the pot
to a
boil.
Combine meat
mixture, beans, and next 11 ingredients
in Dutch oven;
bring to a
boil.
In a medium sauce pan on low heat place honey, peanut butter and sugar,
bring mixture to a
boil stir and turn off the heat.
Lastly,
in the final stages of the recipe the agar agar and water
mixture is
brought to a quick
boil and
in some recipes it states
to let it sit for a minute.
Stem and seed the ancho chiles and place
in a pot with stock,
bring the
mixture to a
boil then reduce the heat and keep warm.
Stir
in the sauce
mixture and
bring it
to a
boil.
Stir
in the brown sugar and corn syrup and
bring the
mixture to a
boil while stirring constantly with a heatproof spatula.
To prepare the chocolate filling, combine the coconut milk, agar flakes, vanilla, and coconut sugar in a saucepan over medium - high heat and bring the mixture to a boil, stirring constantly with a whisk to help everything dissolv
To prepare the chocolate filling, combine the coconut milk, agar flakes, vanilla, and coconut sugar
in a saucepan over medium - high heat and
bring the
mixture to a boil, stirring constantly with a whisk to help everything dissolv
to a
boil, stirring constantly with a whisk
to help everything dissolv
to help everything dissolve.
Add coconut milk
in 3 parts, adding 1/3 at a time,
bring the
mixture to a
boil and then adding the 2nd and 3rd part.
In a medium - sized sauce pan,
bring the 3 cups of water and agar flakes
to a
boil and keep the
mixture at a nice, rolling
boil for 5 minutes, whisking often.
To make the lemon posset: Place the double cream, lemon zest and sugar in a large saucepan and on a medium heat gently bring the mixture up to the boi
To make the lemon posset: Place the double cream, lemon zest and sugar
in a large saucepan and on a medium heat gently
bring the
mixture up
to the boi
to the
boil.
Bring this
to a
boil and then reduce heat
to medium and simmer for a minute or two until you have a thick
mixture in the pan.