Sentences with phrase «in a heavy saucepan stir»

In a heavy saucepan stir together all ingredients.

Not exact matches

Stir together sugar, cornstarch and salt in a large, heavy saucepan.

For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream.

In 2 - quart heavy saucepan, heat granulated sugar over medium - low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt.

Place sugar, corn syrup, and water in a medium heavy - bottomed saucepan, and stir to moisten the sugar.

Combine the sugar and water in a medium, heavy - bottomed saucepan over medium heat and stir just until dissolved.

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

Place the butter and cocoa powder in a medium - size, heavy - bottom saucepan and melt the butter over medium heat, stirring the mixture occasionally.

In small heavy duty saucepan over medium heat, stir 2/3 cup sugar and water to dissolve; bring to 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.

FOR THE FROSTING In a small heavy saucepan over low heat bring jam, cream and chocolate to a simmer, stirring occasionally, until smooth.

Stir the heavy cream and light corn syrup in a small saucepan over medium heat until it comes to a boil.

In a heavy saucepan bring cream, milk, sugar, zest, and salt just to a boil, stirring occasionally.

Heat heavy cream and butter in a small saucepan over medium heat, stirring frequently.

For the hot chocolate, combine the unrefrigerated coconut milk, heavy cream, regular milk, sweetened condensed milk, chocolate, vanilla and salt together in a large saucepan and stir constantly until the chocolate is melted and the mixture has heated.

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

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

For sauce: Stir sugar and 1/2 cup water in heavy large saucepan over medium heat until sugar dissolves.

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.

Passion fruit cream pots from Australian Gourmet Traveller 200 ml heavy (whipping) cream 1/2 cup (100g) caster sugar 1/3 cup (80 ml) passion fruit juice * 3 tablespoons passion fruit pulp, with seeds, to serve Combine cream and sugar in a saucepan, bring to the boil over medium heat and simmer, stirring continuously, until sugar dissolves (4 minutes).

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

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

Start by making the fruit topping: put the sugar and water in a heavy saucepan and stir until sugar dissolves lightly.

Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pistachios.

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.

Whisk together cream, wines, and flour in a 2 - quart heavy saucepan until smooth, then bring to a boil over moderate heat, stirring constantly, until thickened and silky, about 5 minutes.

Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes.

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

Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.

-- Boil sugar, corn syrup, and water in a 3 - to 4 - quart heavy saucepan, stirring until sugar is dissolved.

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.

Directions In a medium saucepan, stir together 1 cup of heavy cream and sugar.

Melt sugar in a heavy bottom saucepan, add sesame and thoroughly stir everything together.

Make the Filling: Stir together the heavy cream, sugar and egg yolks in a medium saucepan.

-- 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.

Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves.

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 heavy 2 - quart saucepan, combine the sugar, corn syrup and water and stir to blend.

Combine heavy cream and butter in a small saucepan over medium heat, stirring frequently, until butter is melted completely and mixture is heated through.

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.

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

In a heavy, medium size saucepan over medium - low heat, add 3 baskets of the blueberries, the orange juice, maple syrup, sugar, lemon juice, orange zest and salt and stir until the sugar dissolves and the mixture begins to simmer.

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

Simply combine everything in a heavy bottomed saucepan, over low heat, and stir well.

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.

STOVETOP: Heat contents of # 10 can to desired temperature in heavy saucepan, stirring frequently over medium heat.

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

Place the mixture in a heavy saucepan over medium heat and stir continuously until the mixture comes to a simmer.