Spray a grill pan with non-stick cooking spray, and allow it to
heat over medium high heat for two minutes or so, until it is hot.
Then put it in a small pot with the coconut milk and
gently heat over medium heat for 5 — 6 minutes without bringing to a boil.
Once all gelatin has been wetted,
heat over medium low for several minutes until all gelatin has melted and you have a translucent liquid.
Add peanut butter to melted butter and
continue heating over medium heat and peanut butter and butter are throughly melted and blended together.
Fill a medium saucepan with 1 1/2 inches of oil, then
heat it over medium heat until it registers 375 degrees Fahrenheit on a deep - fry thermometer.
Coat the bottom of a Dutch oven with oil and
heat over medium - high heat.
Pour enough vegetable oil into a heavy - bottomed skillet so that it is about 1 / 4 - inch deep, and
heat over medium heat to about 350 degrees.
Heat over medium - high heat until sugar dissolves.
Add olive oil to a large saute pan and
heat over medium heat.
Add meat, cream cheese, and salsa to a small saucepan, and
heat over medium heat.
Heat over medium - high heat, stirring constantly, until sauce boils.
COAT a nonstick crêpe pan or 8» skillet with cooking spray and
heat over medium heat.
Brush large nonstick skillet generously with coconut oil;
heat over medium heat.
Add it to a large skillet and
heat over medium heat.
Heat over medium heat, until sugar has dissolved.
Heat over medium heat until cream just begins to steam, about 5 minutes; remove from heat and let cool slightly; remove vanilla pod.
Cover and
heat over medium high heat until mixture boils (about 8 - 10 minutes).
Heat over medium heat as you stir continuously with a wooden spoon.
Add the wine, and return the pan to
heat over medium.
After blending, pour the contents into a medium saucepan and whisk in the agar powder and sugar,
heating over medium - high.
Heat over medium heat until it comes to a boil, stirring / whisking constantly.
Heat over medium heat, stirring, until boiling.
Pour blended squash mixture into a large, heavy saucepan and
heat over medium - low until mixture reaches a low simmer.
In a large saucepan, combine the chocolate chips, sugar, evaporated milk, and butter and
heat over medium - low heat, stirring continuously, until the chocolate, sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.
To a medium saucepan, add the milk and sugar;
heat over medium until the milk reaches a slight simmer and the sugar dissolves.
To a medium saucepan, add the infused doughnut - milk, sugar and salt;
heat over medium until the milk reaches a slight simmer and the sugar dissolves.
Heat over medium heat until it begins to steam.