To temper the chocolate, place 1 cup of the chocolate
chips in a glass bowl over a simmering pot of water.
For the chocolate drizzle, melt the chocolate and coconut oil
together in a glass bowl set over a pot of simmering water.
Combine the chocolate chips and coconut
oil in a glass bowl slightly larger than the pot with the water.
Melt 1 1/2 bags of white candy
melts in a glass bowl / Use 20 second increments to melt the candy, while mixing between the times.
Cover the pork steaks completely with the marinade and let sit
in a glass bowl for 3 hours, covered, in the refrigerator.
In microwave, melt chocolate chips
in glass bowl using 30 second increments until chocolate is melted.
Put the
food in a glass bowl, then add a small amount of water just to cover the bottom of the food.
Place the white chocolate chips, butter, and sweetened condensed
milk in a glass bowl and microwave for 1 minute; stir with a wooden spoon.
After mixing all ingredients, first fill required amount in a spray bottle that you will use to apply, then fill the
rest in a glass bowl.
Whisk the lime juice and zest, vinegar, mustard, chipotle powder, honey, salt and pepper
together in a glass bowl or measuring cup.
Melt chocolate
in glass bowl in the microwave - short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth.
In a double boiler or
in a glass bowl on top of a pot of boiling water, melt the Chocolate Chips with the Coconut Oil, stirring until it's completely smooth.
Chunky Cherry - Double Chip Cookies: Microwave 1 tablespoon water and 1/2 cup dried cherries
in a glass bowl at HIGH 30 seconds, stirring once.
If you're in a pinch, you can substitute one 15 - oz can of pureed pumpkin for the one pound of winter squash (simply heat the pureed pumpkin gently on the stove -
top in a glass bowl over boiling water before adding to the food processor with the rest of the ingredients).
I prefer
mixing in a glass bowl when using essential oils since their fragrance can linger on plastic even after washing.
Wash them with water four or five time and leave to soak them in filtered water over
night in a glass bowl with a plate on top;
Place the prepared
shrimp in a glass bowl and mix in the rest of the ginger, garlic, salt and pepper with the two packets of Goya Sazon.