Place milk, cream and vanilla
in a heavy saucepan over medium heat and bring just to a boil.
Method: Heat whipping cream
in a heavy saucepan over high heat.
Ingredients 2 cups whipping cream 1 cup sour cream 1 teaspoon chicken base 1 tablespoon jalapeno juice (from bottled jalapenos) 2 tablespoons clarified butter 1 tablespoon flour 1 tablespoon bottled jalapenos, minced 1 ounce shredded monterey jack cheese 1 ounce shredded cheddar cheese Directions Heat whipping cream
in a heavy saucepan over high heat.
Place the sugar
in a heavy saucepan over medium heat.
To make crust, melt butter and semisweet chocolate chips
in a heavy saucepan over low heat.
Melt 1 tablespoon of butter
in a heavy saucepan over medium - high heat.
In a heavy saucepan over medium heat combine sugar and water.
Heat the oil
in a heavy saucepan over medium heat, and add the garlic.
In a heavy saucepan over medium - low heat, cook caramels and milk, stirring constantly, until melted and smooth.
In a heavy saucepan over low heat combine 4 tablespoons butter and 2 cups chicken broth.
Place the mixture
in a heavy saucepan over medium heat and stir continuously until the mixture comes to a simmer.
Meanwhile, prepare the butterscotch topping combining butterscotch chips, corn syrup, and water
in a heavy saucepan over low heat.
Combine milk and remaining 1/4 cup sugar
in a heavy saucepan over medium - low heat.
Melt the butter
in a heavy saucepan over low heat.
Cook cream
in a heavy saucepan over medium - high heat to 180 ° or until tiny bubbles form around edge (do not boil).
Combine the first 8 ingredients
in a heavy saucepan over a low heat, whisking occasionally.
Not exact matches
Heat a
heavy saucepan over moderately high heat, add the oil and when hot, place the chicken pieces, skin side down,
in the skillet and fry for 5 minutes or until browned.
In a medium - sized
heavy - bottom
saucepan or skillet
over medium heat, melt the butter.
Bring the
heavy cream to a simmer
in a small
saucepan and pour
over the chocolate.
Heat butter and olive oil
in a 3 - to 4 - quart Dutch oven or
heavy - bottomed
saucepan with a tight fitting lid
over medium heat.
Bring water, butter, and salt or sugar to a boil
in a
heavy - duty
saucepan over high heat.
In a small
saucepan, heat 120 ml / 1/2 cup
heavy whipping cream and a small pinch salt until just simmering, then pour
over the chopped chocolate.
Heat olive oil
in a 5 - quart, high - rimmed
saucepan or
heavy large pot
over medium - high heat.
To make the pastry cream, place the half - and - half
in a large,
heavy saucepan over medium heat.
While steak marinates, heat 2 tablespoons oil
in a small
heavy saucepan over medium heat until it shimmering.
In a large
saucepan over medium heat mix the
heavy cream, vanilla bean scrapes and actual vanilla pod, 1/4 cup sugar and salted caramel.
In 2 - quart
heavy saucepan, heat granulated sugar
over medium - low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt.
Place your halved, hulled strawberries
in a
heavy - bottomed
saucepan,
over low heat.
In a separate
heavy saucepan, cook bacon
over medium heat until crisp.
Place 2 tablespoons of olive oil
in a
heavy, medium
saucepan over medium heat.
In a medium
saucepan over medium heat, bring the
heavy cream to a boil.
Heat the oil
in a large soup pot or
heavy duty
saucepan over medium heat and add the onion, garlic, red peppers, season with salt and pepper and Italian seasoning.
Whisk brown sugar,
heavy cream, and butter together
in a medium
saucepan over medium - low heat.
In a
heavy - bottomed 2 quart
saucepan, heat sugar and water
over medium - high.
While the cider boils, heat 1 cup of
heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and a pinch of salt
in another medium
saucepan over medium heat.
Place the milk
in a small
heavy saucepan over medium heat and bring to a gentle simmer.
In a large non-reactive
saucepan over medium - high heat, combined together the milk,
heavy cream and salt.
Heat the
heavy cream
in a
saucepan over medium - low heat, just until it is simmering along the edges.
In a small
heavy - bottomed
saucepan, heat the coconut milk
over medium - low heat.
For the pecan praline topping, combine the butter, brown sugar,
heavy whipping cream, and salt
in a medium
saucepan over medium - low heat.
Combine the sugar and water
in a medium,
heavy - bottomed
saucepan over medium heat and stir just until dissolved.
In a small
saucepan, combine the caramel and
heavy cream and cook
over low heat until the caramel are melted and the mixture is smooth.
Heat 1 tablespoon oil
in heavy large
saucepan over medium - high heat.
Combine the sugar, water, and lemon juice
in a medium
heavy saucepan and cook
over medium - high heat, stirring, until the sugar dissolves.
In a small
saucepan, heat
heavy cream
over medium low heat until bubbles just begin to form around the edges.
Place the butter and cocoa powder
in a medium - size,
heavy - bottom
saucepan and melt the butter
over medium heat, stirring the mixture occasionally.
Place white chocolate chips and 1/3 cup
heavy cream
in a small
saucepan over low heat.
Heat the olive oil
in a large,
heavy saucepan over medium heat, then add the onion, shallots, garlic, and salt.
Directions for the Sauce:
In a 3 - quart heavy saucepan melt butter over moderately low heat and whisk in flou
In a 3 - quart
heavy saucepan melt butter
over moderately low heat and whisk
in flou
in flour.
In small
heavy duty
saucepan over medium heat, stir 2/3 cup sugar and water to dissolve; bring to boil.