Sentences with phrase «ginger in a small saucepan»

salt, vinegar and fresh ginger in a small saucepan.

To make the icing, combine the butter with the golden syrup and ginger in a small saucepan.

To make sauce, whisk ketchup, Worcestershire sauce, Dijon mustard, rice vinegar, honey, coconut aminos (or soy sauce) and ginger in a small saucepan.

Combine water, cinnamon, cardamom and ginger in a small saucepan and bring to a boil.

While the squash is roasting, combine the apple cider, vinegar, shallots, garlic, and ginger in a small saucepan and bring to a boil over medium - high heat.

To prepare glaze: Combine mirin (or sherry), soy sauce, lemon juice, brown sugar and ginger in a small saucepan; bring to a boil over high heat.

Prepare the glaze: Combine the maple syrup, 1 teaspoon cornstarch, and generous pinch of powdered ginger in a small saucepan and mix well.

Cook ginger in a small saucepan of boiling water 1 minute.

To prepare glaze: Combine mirin (or sherry), soy sauce, lemon juice, brown sugar and ginger in a small saucepan; bring to a boil over high heat.

Not exact matches

Combine the ginger, lemongrass, sugar and water in a small saucepan.

Pear Ginger Chutney: Put these ingredients in a saucepan: one small chopped onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups of pear, cored and chGinger Chutney: Put these ingredients in a saucepan: one small chopped onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups of pear, cored and chginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups of pear, cored and chopped.

In a small saucepan cook the ginger with 1/2 cup of plum wine and rice vinegar.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium - low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.

In a small saucepan on low - medium heat combine the chili sauce, peanut butter, grated ginger, honey, curry paste, sriracha and coconut milk.

In a small saucepan, combine the rice vinegar, 1/2 cup sake, sugar, and ginger.

In a small saucepan over medium high heat add the sesame oil, garlic and ginger.

To make the spice infusion, in a small saucepan, add a fat strip of orange zest, water, lavender, Sichuan peppercorns and ginger.

In a small saucepan over medium - high heat, stir together water, sugar, cinnamon sticks, sliced ginger, star anise, and heat, stirring frequently, until the sugar has completely dissolved.

In a small saucepan, mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic over medium heat.

In a small saucepan, add the sesame oil, ginger and garlic, and cook for 2 minutes.

Combine the broth, mushrooms, ginger, and oil in a small saucepan.

In a small saucepan combine grapeseed oil, 2 thinly sliced scallions, garlic, star anise pods, crushed red pepper, and ginger.

In a small saucepan add almond milk, honey, cinnamon, ginger, vanilla, cardamom, cloves and cinnamon.

In another small saucepan combine the tamari, coconut sugar, ground ginger, garlic powder, and 1/2 cup water.

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper.

While Brussels sprouts are roasting in a small saucepan add coconut aminos, maple syrup, orange juice, garlic, ginger and red pepper flakes and cook over medium heat, stirring occasionally until liquid reduces by half and thickens, about 8 - 10 minutes.

Melt butter in a small saucepan over medium - low heat and whisk in sugar, soy, hoisin, sesame oil, garlic powder, ginger and cayenne.

Bring pomegranate juice, cinnamon, allspice, and one - third of ginger to a simmer in a small saucepan over medium - low heat.

Directions In a small saucepan, whisk together the first group of ingredients (water through grated ginger).

In a small saucepan set over medium heat, bring the maple syrup, water, garlic, ginger and salt to a simmer.

While cauliflower bakes, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic and sriracha in a small saucepan.

* Lemon Ginger Rosemary Butter: Melt 1/4 cup / 2 oz unsalted butter in a small saucepan over medium heat, long enough to let the butter start to brown a bit.

In a small saucepan over low heat, combine the cornstarch, cold water, SPLENDA ® Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black pepper.

To make the chutney, heat up a dash of oil in a small saucepan over medium heat and add the ginger, frying for a minute.

In a small saucepan, combine the liquids, along with the orange zest, ginger, cinnamon, honey and salt.

Place butter, maple syrup, golden syrup, ground ginger, mixed spice and salt in a small heavy bottomed saucepan.

Combine tamarind concentrate, brown sugar, coriander, cumin, ginger, and 1/4 cup water in a small saucepan over medium heat.

Cook scallions, ginger, apple, garlic, miso, mirin, sake, toban djan, and red pepper flakes in a small saucepan over medium heat, stirring, just until warm (do not let it simmer) and garlic no longer tastes raw, about 5 minutes.

While the vegetables roast, combine the cream and ginger in a small, heavy saucepan.

Place the parsnips, sweet potato and ginger into a small saucepan and pour in the stock.

In a small saucepan, combine the almond milk, oil, turmeric, cinnamon stick, ginger, salt, and pepper to taste and bring to a soft boil.

In a small saucepan sauté onions, garlic and ginger in coconut oil until onions are translucenIn a small saucepan sauté onions, garlic and ginger in coconut oil until onions are translucenin coconut oil until onions are translucent.

In a small saucepan, combine the orange juice, zest, ground ginger, red pepper flakes, sesame oil, honey, salt, and remaining tapioca flour / cornstarch on high heat until it is thick and bubbling.

Add coconut milk to a small saucepan, whisk in turmeric, cinnamon, and ginger.

Combine elderberries, cinnamon, and ginger with water in a small saucepan and bring to a boil.

5 To make the ginger syrup: In a small saucepan, combine the sugar, water, and grated ginger and bring to a boil over high heat.