In a sauce pan add oil and garlic.
After that,
in a sauce pan add coconut milk (I like to use cashew milk for it's creamy texture), cacoa powder and mix until well blendend then cool.
In a sauce pan add the two tablespoons of olive oil.
In a sauce pan add the carton of custard, sugar and orange zest and just bring to a simmer and make sure the sugar has dissolved.
In a sauce pan add the chopped potatoes, water, salt, and boil until the potatoes become soft.
In a sauce pan add your oats.
Not exact matches
Core the apples, cut them
in 1/2 inch / 1 cm dices and
add to a large
sauce pan on medium heat together with the water.
Heat the butter and oil together
in a
sauce pan,
add the bacon, and cook for five minutes over low heat.
Add the
sauce and spaghetti to the mushrooms
in the frying
pan and gently heat for a couple of minutes to warm the dish up and soften the pasta a little, alternatively enjoy it raw.
In a medium
sauce pan on med / high,
add heavy cream, ranch dressing (powder) grated Parmsan cheese and peas.
Directions The marinade
In a medium
sauce pan, heat the oil,
add garlic, ginger and jalepeno, saute on medium heat 7 minutes, being careful not to burn the garlic.
Combine the above
sauce ingredients
in a
sauce pan on medium low - heat and stir until mixture thickens, about 8 minutes stirring constantly, and
add cornstarch slurry for a thickening if desired, simmering 1 - 2 more minutes.
In a
sauce pan,
add the rhubarb, sugar, flour and nutmeg.
Lightly oil a 9 x 13
pan and pre-heat oven again to 400 F. Spread 1/4 cup of
sauce in the
pan, then
add a layer of the following; eggplant, potatoes,
sauce, and half of the breadcrumbs.
Ingredients & directions for the rhubarb
sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it c
sauce:
In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cool
In a separate
pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t
in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cool
in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste,
add more sugar, cook a little longer if needed / Let cool /
Sauce thickens as it c
Sauce thickens as it cools.
Cream room temperature butter and brown sugar together for 5 — 8 minutes /
Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ca
Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately
add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ca
add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir
in 2 — 3 cups of rhubarb
sauce so that it swirls through the batter / Place
in a 9 - inch square or 10 - inch round
pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
To make the dipping
sauce: Melt the butter
in a medium frying
pan over moderate heat, and
add the sliced onions.
Once thickened, place 1/2 cup of the
sauce in a small bowl and mix it with the Greek yogurt, then
add the mixture back to the
pan and stir to combine.
In a medium
sauce pan,
add the granulated sugar, corn syrup, salt, and 2 tablespoons of the water.
Sour cherries preparation: Place 2 C sour cherries, 1/4 C sugar, pinch of salt
in a small
sauce pan and simmer for 4 — 5 minutes / Optional to
add 2 T Triple Sec or Cognac at this point, simmer for 2 more minutes and remove from heat.
Tomato Pepper Chops Season chops with salt and pepper and brown
in a non-stick skillet over medium - high heat;
add dressing and pepper
sauce to
pan; cover and simmer for 5 minutes.
Add all of the
Sauce ingredients together
in a baking
pan and stir a few times to mix up a bit.
In a big
pan,
add and mix all of the ingredients for the
sauce: 2 Tbsp soy
sauce, 2 Tbsp red pepper powder, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1 tsp sesame oil, 2 pinches black pepper, 1 tsp minced garlic, and 1 tsp sesame seeds (to garnish).
In a large
sauce pan add the honey and salt, turn onto medium heat and boil for 5 minutes without stirring.
Add to milk
in sauce pan, bring to a boil, reduce to a simmer, and cook until thickened, stirring frequently.
Put the
sauce back
in the
pan and
add the black beans, stirring to warm them through.
Add sugar, almond butter, coconut oil, almond milk, maple syrup, cocoa powder, vanilla and sea salt
in a
sauce pan.
Add the can of enchilada
sauce to the
sauce in the
pan and stir to combine.
6
Add flour to butter
in pan to make roux: To make the
sauce, first make the roux.
In a medium
sauce pan,
add peanut butter, oil and honey.
In a deep frying pan or sauce pan, put vegetable oil and set over medium heat, when hot, add onions, sprinkle in some salt and reduce the heat to medium lo
In a deep frying
pan or
sauce pan, put vegetable oil and set over medium heat, when hot,
add onions, sprinkle
in some salt and reduce the heat to medium lo
in some salt and reduce the heat to medium low.
Meanwhile,
in a large
pan on the stove top,
add 1 tbsp of extra virgin olive oil, stir fry veggies, edamame, chickpeas, and as much soy
sauce as you like.
In a thick - bottomed
sauce pan,
add granulated sugar, light brown sugar, pinch of salt, and water.
added a little water to bottom, then simmered on stove for hours
in a covered
pan... then basting with juices from bottom of the
pan periodically and
adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the
sauce and the meat making a flavorful
sauce, the meat absorbs this flavor as well... It is amazing!!
Add the lime juice to the
sauce remaining
in the
pan and simmer over medium - high heat until slightly reduced and thickened, 10 to 20 minutes.
Heat the oil
in a
pan and
add the rice, tuna, carrots and peas, mix until incorporate,
add the soy
sauce, and mix for about 3 minutes until hot and a little toasty, taste the rice and if needed
add salt and pepper, and is ready to serve.
My recipe says to cook the water and sugar to a boil
in a
sauce pan and to boil for 2 minutes before
adding the walnuts.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste /
Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add other spices, half of the water (1/2 C) to this mix, stir together and set aside /
In a
sauce pan, heat the other tablespoon of oil to medium hot,
add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
add cumin and mustard seeds and allow them to sizzle momentarily /
Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes /
Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices /
Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the
pan and continue to simmer the
sauce until it reduces and thickens slightly — just a minute or two /
Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add roasted asparagus to the bowl / Spoon
sauce over winter and spring veggies, sprinkle with chives.
I did it by swirling it
in the
sauce pan right before I
added the milk.
- Next,
add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well;
add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the
pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the
pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the
sauce a bit thickened, stirring once or twice during that time.
for the jalapeno simple syrup:
In a small
sauce pan,
add water, sugar, and jalapeno.
Using the same
pan add in the strawberries and pure maple syrup and saute until the strawberries become soft and the «
sauce» thickens slightly and bubbles.
In a medium
sauce pan heat the avocado oil on medium heat and when the oil is hot
add the onion, corn, and bell pepper.
In a large
sauce pan or wok, heat the olive oil and
add all the spices — coriander, cumin, turmeric, garam masala, and red pepper flakes.
In a small
sauce pan add the milk, honey, grated apple and almond flour mixture and cook over medium heat, stirring frequently for 7 - 10 minutes.
Just
add some fresh BBQ
sauce on top before reheating it and put a
pan of water under it to
add some steam while reheating
in the oven.
Give the cooked
sauce to the pasta
in the
pan,
add the crumbled feta and mix well.
In a
pan,
add all the ingredients for
sauce: garlic, red pepper flakes, light brown sugar, soy
sauce, corn syrup, white cooking alcohol, and Korean red pepper paste.
Only tweaks I consistently make now are to 1) cook chicken
in the oven while the spaghetti squash cooks (to avoid moving
sauce in and out of
pan) and 2)
add a few generous spoonfuls of tomato paste
in with
sauce before
adding squash.
Quick questions, do you
add the 1/4 cup of buffalo
sauce while the chicken cooks
in the
pan or after the 5 min the chicken has cooked?