If you are using dried chillies or garlic, infuse
in a saucepan over a low heat for five minutes, leave to boil, then pour into a sterilised bottle.
Not exact matches
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.
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.
Combine all ingredients
for the centers, except the powdered sugar,
in a small
saucepan over low heat.
Melt the chocolate chips
in a
saucepan over medium -
low heat and drizzle it on top of the coconut and then let the bars chill
for 30 minutes
in the fridge, then remove and cut into bars.
In a small
saucepan add the cranberries, swerve and orange juice and cook,
over low heat for few minutes until the cranberries have popped and they become mushy.
Combine the sugar, lemon zest, and lemon juice
in a small
saucepan and cook
over very
low heat for 10 minutes, until the sugar is dissolved.
Reheat
in saucepan over low heat before using
for stuffing and turkey.)
For the pecan praline topping, combine the butter, brown sugar, heavy whipping cream, and salt
in a medium
saucepan over medium -
low heat.
In a
saucepan over low heat, combine vanilla soymilk, honey, coriander and cinnamon
for a delicious beverage.
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.
FOR THE FROSTING
In a small heavy
saucepan over low heat bring jam, cream and chocolate to a simmer, stirring occasionally, until smooth.
Gingerbread Hot Cocoa 4 cups milk 1/2 cup cocoa powder 1/4 cup brown sugar 1/4 cup white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt whipped cream
for topping
In a medium
saucepan over low heat,
heat milk.
For the Brownies: Melt the butter and chocolate
in a small
saucepan over medium
low heat, constantly stirring until completely melted.
While the pork is on the bbq, pour the reserved marinade
in a small
saucepan and let it simmer
over a medium -
low heat for 4 or 5 minutes.
Drain the water, rinse the fish and then poach it by completely covering it with water (or milk)
in a
saucepan and simmer gently
over medium -
low heat for 20 - 25 minutes.
Heat in a small saucepan over very low heat and stir with a whisk constantly for 15 minutes, or until the sauce thick
Heat in a small
saucepan over very
low heat and stir with a whisk constantly for 15 minutes, or until the sauce thick
heat and stir with a whisk constantly
for 15 minutes, or until the sauce thickens.
Place all the ingredients except the white vinegar
in a
saucepan, cover and simmer
over low heat for about an hour or until the liquid is reduced to about 1 1/2 cups.
In a 4 - quart
saucepan over medium -
low heat, add olive oil and
heat for 1 - 2 minutes, then add garlic, rosemary, salt, pepper, and onions; cook until onions start to get tender and a little translucent, about 5 minutes.
In large saucepan, cook carrots, celery, onion, and garlic, in olive oil, covered, over medium - low heat for 10 minutes, stirring occasionall
In large
saucepan, cook carrots, celery, onion, and garlic,
in olive oil, covered, over medium - low heat for 10 minutes, stirring occasionall
in olive oil, covered,
over medium -
low heat for 10 minutes, stirring occasionally.
For chocolate layer,
in a small
saucepan cook and stir semisweet chocolate pieces, 1/4 cup butter, and whipping cream
over low heat until melted and smooth.
In a small
saucepan, whisk all ingredients but water
for the Peanut Dipping Sauce
over low heat until
heated through.
1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest
for at least 15 minutes 2) Slice and cut your vegetables 3)
In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a
saucepan,
heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same
saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5)
In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a large pot,
heat up a little more oil, and start sautéing the leeks, and then add
in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
in the rest of the vegetables, cooking them
over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce
over evenly 8) Add
in strips of fried egg, chicken, stir well and then serv
in strips of fried egg, chicken, stir well and then serve.
In small
saucepan, combine honey and cardamom
over low heat; cook
for about 5 minutes or until honey is thin, syrupy and fragrant.
Put it
in a
saucepan with 330 ml (11 1/4 fl oz / 11/3 cups) of water, bring to the boil
over high
heat, then reduce the
heat to as
low as possible and simmer
for 10 minutes or until the liquid is absorbed and the quinoa is soft.
In a big and well - loved saucepan, cook the onion and carrot over a medium to low heat in the oil for 15 - 20 minutes with the lid on, stirring occasionall
In a big and well - loved
saucepan, cook the onion and carrot
over a medium to
low heat in the oil for 15 - 20 minutes with the lid on, stirring occasionall
in the oil
for 15 - 20 minutes with the lid on, stirring occasionally.
For the sauce: Melt the butter
in saucepan over medium -
low heat.
In a
saucepan over medium
heat bring coconut milk, sweetener and vanilla to a
low boil, reduce
heat and simmer
for approximately 45 minutes, stirring frequently until it's reduced by half.
For the chocolate topping, melt the cacao butter
in a
saucepan over low heat until just melted.
For the brownie batter, melt the butter and chocolate
in a large
saucepan over low heat, stirring occasionally.
For the Salmon:
In a small
saucepan, melt butter
over medium -
low heat.
Combine all the ingredients together
in a
saucepan and simmer
over medium -
low heat for 40 minutes.
In a small
saucepan, combine ingredients
for chocolate filling
over low heat.
For the top layer, melt the chocolate chips and peanut butter
in the microwave
in 30 - second blasts or
in a small
saucepan over low heat.
For the bottom layer, melt the chocolate chips and peanut butter
in the microwave
in 30 - second blasts or
in a small
saucepan over low heat.
Put the sauce into a small
saucepan over low heat and
heat or put it
in the microwave
for a minute or so to just warm through.
Start Pears - while sweet potatoes are cooking, place the pears, cloves and water
in a small
saucepan, simmer
over low heat for 12 minutes or until tender, stirring occasionally.
Combine the tomato and wine, stock or water
in a
saucepan, then cover and cook
over low — medium
heat for 5 — 6 minutes or until the tomato has just softened.
For the Barbacoa sauce, place all ingredients
in saucepan, whisk, place
over medium
heat and simmer 5 - 7 minutes
over low heat.
In a small
saucepan, combine ingredients
for curry sauce
over low heat.
Heat the oil in a saucepan, add the leek and onions, and cook over low heat, stirring occasionally, for 5 - 8 minutes, until softe
Heat the oil
in a
saucepan, add the leek and onions, and cook
over low heat, stirring occasionally, for 5 - 8 minutes, until softe
heat, stirring occasionally,
for 5 - 8 minutes, until softened.
1) Combine cut figs and sugar
in a medium bowl and let it sit
for 1 hour 2) Place fig - sugar mixture
in a medium
saucepan over low heat, mix
in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer
for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add
in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from
heat and spoon into sterilized jar, place the sprig of fresh rosemary
in the jar, and cover.
For the filling, soften gelatin
in cold water
in a small
saucepan; stir
over low heat until dissolved.
I started by measuring 2 cups of fruit — I opted
for frozen strawberries, but Crum said any fruit would work — and combining it with 1/4 cup of sugar and a pinch of salt
in a small
saucepan over medium -
low heat.
In a large saucepan, heat one cup coconut milk over low heat, stir in the red curry paste and the lime leaves, and simmer for 2 minute
In a large
saucepan,
heat one cup coconut milk
over low heat, stir
in the red curry paste and the lime leaves, and simmer for 2 minute
in the red curry paste and the lime leaves, and simmer
for 2 minutes.
Combine the ingredients
for the chutney
in a
saucepan and bring to a gentle simmer
over a
low heat for 20 to 30 minutes, or until the tomatoes have broken down and the sauce has thickened.
Prepare the sauce by combining the ingredients
in a
saucepan and simmer
over low heat for 10 minutes.
Procedures: Combine sugar, butter, and milk
in a
saucepan and bring to a boil
over low heat; cook
for a minute and remove from
heat.
1/4 cup canola oil 2 leeks, white part only, split, chopped and rinsed 7 ears corn, kernels removed, cob discarded 6 tablespoons unsalted butter, divided Salt, to taste
For Garnish: Heirloom grape tomatoes, cut in half Micro basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any col
For Garnish: Heirloom grape tomatoes, cut
in half Micro basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any colo
in half Micro basil Crème fraiche
In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any colo
In a large
saucepan over medium
low heat, cook leeks
in canola oil for 3 - 4 minutes, until soft, making sure not to add any colo
in canola oil
for 3 - 4 minutes, until soft, making sure not to add any col
for 3 - 4 minutes, until soft, making sure not to add any color.
Pour into a
saucepan and
heat whilst stirring
over a
low flame
for 5 - 10 minutes, until thickened and reduced down to ~ 1/3 of a cup
in volume.