Sentences with phrase «in a heavy saucepan cook»

In a heavy saucepan cook the morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes.

Not exact matches

In a separate heavy saucepan, cook bacon over medium heat until crisp.

In a small saucepan, combine the caramel and heavy cream and cook over low heat until the caramel are melted and the mixture is smooth.

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium - high heat, stirring, until the sugar dissolves.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Combine the corn syrup, molasses, sugar, and salt in a heavy 3 liter (3 - quart) saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges.

Put the sugar in a small heavy saucepan and cook over medium - high heat, stirring with a wooden spoon, until it dissolves and the caramel turns light amber, about 6 minutes.

In a medium saucepan, combine chocolate and heavy cream and cook over low heat until chocolate melts, stirring occasionally.

15 minutes before the dal is ready, begin cooking the spice mixture: heat the oil in a heavy skillet or saucepan over medium - high heat.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisin cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisIn a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

Cook shallots in butter in a 2 - quart heavy saucepan over moderate heat, stirring, until softened.

-- In a 3 - quart heavy saucepan cook granulated sugar, corn syrup, 1/2 cup infused water (discard any remaining water), and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.

In heavy - bottomed saucepan over low heat, melt butter and remaining tablespoon oil; stir in flour; cook, stirring occasionally, until color is a very light brown, 6 to 7 minuteIn heavy - bottomed saucepan over low heat, melt butter and remaining tablespoon oil; stir in flour; cook, stirring occasionally, until color is a very light brown, 6 to 7 minutein flour; cook, stirring occasionally, until color is a very light brown, 6 to 7 minutes.

Meanwhile, cook 1 teaspoon garlic in 1tablespoon oil in another heavy medium saucepan over medium heat, stirring, 1 minute.

Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.

In a medium - size, heavy - bottom saucepan, cook the bacon over medium - high heat until browned and crispy.

Cook garlic and shallot in 1 tablespoon oil in a 3 - quart heavy saucepan over low heat, stirring occasionally, until softened, 3 to 5 minutes.

and in people's cooking equipment (are you using a heavy - bottom saucepan?

Place all of the ingredients, except coconut chips, in a heavy saucepan and cook over medium to high heat, stirring frequently until it boils.

Place all ingredients In a heavy saucepan and cook over medium to high heat, stirring frequently until it boils.

in a small heavy - duty saucepan (preferably stainless steel so you can monitor the color of the butter), melt the butter over medium - low heat and cook, watching closely and swirling occasionally, until it is golden brown with brown specks, 6 to 8 minutes.

In a 3 - 4 quart (3 - 4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil.

In a heavy saucepan over medium - low heat, cook caramels and milk, stirring constantly, until melted and smooth.

Boil cream in a 1 - to 1 1/2 - quart heavy saucepan, uncovered, 2 minutes, then add to pasta along with trout, zest, reserved cooking water, dill, salt, and pepper and toss until combined.

Place the sugar and water in a medium heavy bottomed saucepan over medium - high heat, and cook without stirring until sugar dissolves and gets a caramel color.

Place all ingredients, except berries, in a heavy saucepan and cook over medium to high heat, stirring frequently until it boils.

In a medium, heavy bottomed saucepan, cook the salt pork over medium heat until the fat is rendered and the salt pork is cooked and crispy.

Cook cream, brown sugar, brown rice syrup, butter, and 1/4 cup water in a medium heavy saucepan over medium heat, stirring to dissolve sugar.

In a heavy saucepan, over medium - low heat, cook the coconut flour and virgin coconut oil, stirring constantly until the roux turns a light caramel color.

Cook cream in a heavy saucepan over medium - high heat to 180 ° or until tiny bubbles form around edge (do not boil).

Combine all of the ingredients except the crabmeat in a heavy - bottomed saucepan and cook over medium - low heat, stirring constantly, until the cheese has melted and the mixture is well combined.

In a 3 - quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.

FOR THE SAUCE While the duck roasts, cook sugar in a dry 1 - quart heavy saucepan over medium heat, undisturbed, until it begins to melt.

Heat the ghee in a heavy saucepan, then add the onion and cook over a high heat for 3 mins.

In a heavy saucepan, over medium - low heat, cook the coconut flour and virgin coconut oil, stirring constantly until the roux turns a light caramel color.

In the meantime, combine milk and amaranth in a heavy bottom saucepan and cook at high flame till the first boiIn the meantime, combine milk and amaranth in a heavy bottom saucepan and cook at high flame till the first boiin a heavy bottom saucepan and cook at high flame till the first boil.

In a large, heavy - bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling.

In a small heavy saucepan, cook the sugar and water together over medium heat, swirling the pan occasionally until the sugar is completely dissolved and the mixture is a light amber colour, about 7 minutes; remove from the heat.

1 In a heavy - bottomed saucepan, heat the oil over medium heat; add the onion and cook until softened, about 5 minutes.