Place milk and butter into a small saucepan and
heat over medium low heat until butter is completely melted.
Combine all ingredients in a small sauce pan and
heat over medium low heat, stirring occasionally.
Once double broiler is completely dry, add white chocolate chips and
heat over medium low heat stirring constantly.
Heat over medium low heat until cream cheese is completely melted, stirring often.
Once all gelatin has been wetted,
heat over medium low for several minutes until all gelatin has melted and you have a translucent liquid.
Spray a large skillet with nonstick cooking spray and
heat over medium low heat.
Pour liquid into a sauce pan and
heat over medium low heat.
Start by putting all of the ingredients for the pizza sauce, except for the basil, into a saucepan and
heat over medium low.
Heat over medium low heat, stirring a few times.
Not exact matches
In a small saucepan, melt pork fat
over medium low heat until fat renders, about 10 to 15 minutes, being careful not to allow the fat to burn.
Melt the butter in a
medium saucepan
over medium -
low heat.
Over a
medium -
low heat, put the onions and garlic in a pan, mix with some olive oil, cover and leave for 10 - 15 minutes to sweat out until soft.
Combine the butter and brown sugar in a small saucepan and cook
over medium -
low heat until the butter is completely melted and the sugar is dissolved.
Warm olive oil in a deep pan
over medium low heat.
Let them sit undisturbed
over medium heat (err on the
lower end of
medium).
Warm up the ghee in a large pot
over low medium heat.
Meanwhile, melt the remaining butter in a Dutch oven
over medium -
low heat.
Cook
over medium -
low heat, simmering gently for about 10 minutes.
Warm the olive oil in a skillet
over medium -
low heat.
In a
medium sized saucepan melt down the butter
over a
medium low heat, making sure you don't brown it.
In a large soup pot
heat the butter
over medium -
low heat and cook the onion, garlic and a dash of salt and pepper 5 minutes, stirring often.
Bring to a rolling boil
over medium -
low heat.
Toss together the rhubarb and strawberries in a saucepan; simmer
over medium -
low heat for 15 - 20 minutes or until the strawberries and rhubarb break down and form a sauce.
In a skillet, sauté onions
over medium -
low heat in oil, stirring often.
When you're ready to cook, bring to a boil
over high
heat, then reduce
heat to
medium -
low, cover, and simmer until the liquid is absorbed, about 1 hour.
Heat a large nonstick skillet over medium - low h
Heat a large nonstick skillet
over medium -
low heatheat.
While the pasta is cooking,
heat the olive oil in a
medium saucepan and stir in the flour, letting the mixture cook for 1 - 2 minutes
over low heat until the flour is incorporated into the oil.
Melt the chocolate and coconut oil in a double boiler
over medium -
low heat or place a glass bowl on top saucepan of simmering water.
Start by
heating a large skillet
over medium -
low heat (I have the best luck at about 3 1/2 on my glass - top electric stove.)
To make the glaze: in a small saucepan
over medium heat, melt the butter, reduce
heat to simmer /
low.
In a small saucepan, mix the Truvia brown sugar, half and half, butter and salt in a saucepan
over medium -
low heat.
Grill the mushrooms on foil on your grill on
medium to
low heat (2 - 3 minutes or until they turn golden brown in color on bottom side), then turn them
over and grill the opposite side.
Combine all ingredients in a small saucepan and set it
over medium /
low heat.
Bring to the boil
over a
low to
medium heat, stirring constantly, then immediately remove from the
heat (do not allow to continue to boil).
While bread cools, make your glaze: in a small saucepan,
heat butter
over medium -
low heat until melted.
In a saucepan, combine the cream, water, butter, and salt and warm
over medium -
low heat.
In a small saucepan, whisk together coffee, cocoa powder, sugar, and salt and bring to a simmer
over medium -
low heat.
n a large pot, saute the shallot
over medium -
low heat - cook until soft, about 5 minutes.
Bring to a boil
over medium -
low heat and continue boiling until the mixture turns a light caramel color, only stirring once every four minutes.
Place a large griddle or fry pan with
low sloping sides
over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate.
Heat a cast iron pan or griddle over the stove on medium - low h
Heat a cast iron pan or griddle
over the stove on
medium -
low heatheat.
Heat the canola oil in a deep sided saute pan or skillet over medium - low h
Heat the canola oil in a deep sided saute pan or skillet
over medium -
low heatheat.
On a nonstick or cast iron pan
over medium -
low heat, cook the sandwiches until the bread is golden brown on both sides, and the cheese just melted.
Cook each side on
medium low heat for about 3 - 5 minutes, then turn them
over to cook the other side, until the colour darkens and they are firmer in shape.
The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked
over low —
medium heat for a longer period of time / The cod will cook quickly and will benefit from high
heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on
medium high
heat for 3 — 4 minutes per side, halibut at
lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.
Pour the riced cauliflower into a dry skillet and warm for 3 minutes
over medium -
low heat (this makes the cauliflower easier to digest).
In a
medium dutch oven or thick - bottomed saucepan,
heat olive oil
over medium low heat.
With the back of the a spoon, smash the berries, then place the saucepan
over medium low heat.
Return the mixture back into the pot and cook
over medium -
low heat, while stirring, until mixture thickens slightly and reached 82c degrees.
METHOD Make your maple walnuts: IN a
medium skillet
over medium low heat, melt the butter.