Meanwhile,
in small sauce pan combine balsamic vinegar and 1 T honey.
In a small sauce pan combine your peaches, honey and water and bring to a simmer over medium heat.
In a small sauce pan combine rice with 1 1/2 cups water.
In a small sauce pan combine the half and half with the maple syrup and roses over medium heat.
Not exact matches
To begin,
combine the sugar and water
in a
small sauce pan.
In a
small sauce pan,
combine the oats and water.
PREP:
Combine the ingredients of the Lavender Honey Cream
in a
small sauce pan.
In a
small sauce pan,
combine water, sugar, and salt.
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
small sauce pan,
combine 1/4 cup each of butter, sugar, brown sugar and half & half, along with 1/2 teaspoon of cinnamon.
Meanwhile
combine the glaze ingredients
in a
small sauce pan over medium heat.
- While the cake is still warm,
combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar
in a
small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
Combine jelly and chopped pepper
in a
small sauce pan and cook over low heat until jelly is melted, about 3 minutes.
Combine 1/2 cup apple juice and agar - agar
in a
small sauce pan.
Combine the Marinara ingredients together
in a
small sauce pan and bring them to a simmer over med - low heat.
Combine all of the ingredients
in a
small sauce pan.
I started these with a homemade
sauce that came from
combining some scratch tomato paste I had from leftover tomatoes this summer; adding a
small jar of slow roasted tomatoes I also had canned
in the fall and infusing it with more flavour by adding fresh garlic, salt, pepper and some fresh oregano I have growing under a lamp for the winter, mixing and heating it all together
in a
pan.
In another dish combine the remaining soy sauce, sugar, vinegar, water, ginger and seasonings.In a non-stick pan over medium heat, saute the mushrooms in a small amount of water or cooking spray until brow
In another dish
combine the remaining soy
sauce, sugar, vinegar, water, ginger and seasonings.
In a non-stick pan over medium heat, saute the mushrooms in a small amount of water or cooking spray until brow
In a non-stick
pan over medium heat, saute the mushrooms
in a small amount of water or cooking spray until brow
in a
small amount of water or cooking spray until brown.
Combine all ingredients
in a
small sauce pan adding the gelatin last.
First make the tomato
sauce by
combining the
sauce, onion and garlic
in a
small sauce pan.
While dough is mixing,
combine the GLAZE ingredients
in a
small sauce pan and simmer 15 minutes over low heat, stirring often.
For the dressing / marinade:
Combine all the ingredients for the
sauce in a
small sauce pan and heat to a simmer.
In a
small sauce pan, melt peanut butter and brown rice syrup until peanut butter has become a thick liquid and has
combined with brown rice syrup (about 10 minutes).
In a
small sauce pan,
combine all of the
sauce ingredients (don't forget the reserved onions), whisking until smooth.
Combine the quinoa flakes, pumpkin, maple sugar and milk
in a
small sauce pan.
To make the latte
combine all the ingredients
in a
small sauce pan and heat while whisking vigorously.
In a
small sauce pan,
combine all ingredients for the glaze.
For the teriyaki
sauce,
in a
small sauce pan,
combine the soy
sauce, honey, ginger, vinegar, and sesame oil on medium heat
In a
small sauce pan,
combined butter and rosemary.
Directions:
Combine wine, 1/4 cup of sugar, star anise and vinegar
in small sauce pan and bring to simmer.
Combine all ingredients
in a
small sauce pan over medium heat.
Combine coconut milk, lemon juice, maple syrup, corn starch, turmeric and salt
in a
small sauce pan and whisk well.
While the pie sets
in the freezer, prepare the praline topping by
combining the pecans, maple syrup, ghee, and vanilla
in a
small sauce pan
Combine all ingredients
in a
small sauce pan and heat over medium low heat, stirring occasionally.
Combine the sugar, water, rhubarb, strawberries, and ginger
in a
small sauce pan.
Combine the water, baking soda, and chopped dates
in a
small sauce pan.
Combine the chopped dried apricots and water
in a
small sauce pan and bring to the boil over high heat.
Combine sugar with water
in a
small sauce pan over medium heat.
While pancakes are cooking,
combine the ghee, coconut sugar and cinnamon
in a
small sauce pan until melted.
In a
small sauce pan over low heat whisk together peanut butter, coconut milk, brown sugar and red curry paste until well
combined and creamy.
In a
small sauce pan,
combine rhubarb and water.
PROCESS
Combine all ingredients (excluding the rhodiola)
in a
small sauce pan over medium heat.
Combine the chopped dried apricots and water
in a
small sauce pan and bring to the boil over high heat.
For the apple
sauce: 2 - 3 apples, peeled and finely chopped 1 tablespoon lemon juice 1/4 cup water 1/4 cup brown sugar (more to taste) 1/4 teaspoon cinnamon Pinch of nutmeg Pinch of salt To make it:
Combine all ingredients
in a
small sauce pan and cook over medium heat, stirring occasionally for about 30 minutes or until apples are very soft.
In a
small sauce pan,
combine everything except the raspberry jam.
Combine oats, water, pumpkin, and spices
in a
small sauce pan over medium heat.
In a
small sauce pan, over medium - low heat,
combine the honey, water and lemon juice and bring the syrup to a low boil and cook for a minute.
Heat the butter and maple syrup
in a
small sauce pan over medium - low heat until melted, whisking often until
combined.
Combine the unwrapped caramels and water
in a
small sauce pan and warm over low heat until completely melted.
To make the
sauce,
combine the raspberry preserves and the pomegranate juice
in a
small pan over low heat, and cook until the preserves have melted.