Toast the nuts or seeds and the coconut flakes
in a small pan for about three minutes.
Heat the olive oil
in a small pan for a couple minutes — until it is about as hot as you would need it to saute some onions, but not smoking & burned.
Simmer the herbs with water
in a small pan for at least 30 minutes or until water is very dark.
Combine your ingredients and cook one of two ways: for two minutes in the microwave, or on the stove
in a small pan for a few more minutes.
Not exact matches
Designed
for up to six participants
in small to midsize meeting rooms and workgroups, C3 Teamroom MP features Yamaha's PJP 300V with triple 120 degree
pan cameras, and a built -
in array of 16 microphones and 14 loudspeakers
for automated track - the - talker audio and camera adjustments.
I buy nuts already ground / chopped, seeds can be crushed
in a pestle and mortar, and with dates (or other dried fruit) they can be chopped
small, gently heated
in a
pan with a splash of water, and then they're soft enough
for a stick blender!
The silicone - muffin -
pan trick works well
for freezing anything you'll be wanting to defrost
in smaller (1 / 2 - cup) increments (pasta sauce, leftover soup or broth, pesto, gravy, etc.) That's all I ever use my silicone muffin
pan for!
Slow Cooker - To make this soup
in slow cooker, add finish first step
in small saute
pan, then transfer all ingredients to a slow cooker and cook on low
for 5 hours, or until lentils are tender.
When your hour is up, chop your pecans up into
small pieces and place them
in a dry frying
pan and gently heat them up over a low heat
for 5 to 7 minutes, turning them every few minutes.
If you prefer
smaller muffins, just use a standard size 12 - cup muffin
pan and bake the muffins
for 15 - 18 minutes, or until a tooth pick inserted
in the middle of the muffins comes out clean.
Lovely cake perfect
for 2 - I made it once
in a loaf dish (didn't have a
small cake
pan), and then I did it again and, of course, put it
in a
small cake tin (but it was too flat).
* 1/3 cup superfine rice flour, plus extra
for dusting baking
pan * 1/3 cup amaranth flour (I usually just grind amaranth seeds
in my coffee grinder or Vitamix) * 1/4 cup sorghum flour * 1/4 cup potato starch * 1/4 cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut into
small pieces * 2-1/2 cups high quality chocolate chips * 2 cups mini marshmallows
In this case, I went for reduced blueberries (simply cook down some fresh of frozen blueberries in a small sauce pan) and some powdered suga
In this case, I went
for reduced blueberries (simply cook down some fresh of frozen blueberries
in a small sauce pan) and some powdered suga
in a
small sauce
pan) and some powdered sugar.
Baked
in two
smaller loaf
pans for 35 min.
To make one large Bundt cake instead of six
small ones, double this recipe and bake
in a 10 - inch Bundt
pan for 45 to 50 minutes.
Sour cherries preparation: Place 2 C sour cherries, 1/4 C sugar, pinch of salt
in a
small sauce
pan and simmer
for 4 — 5 minutes / Optional to add 2 T Triple Sec or Cognac at this point, simmer
for 2 more minutes and remove from heat.
In a
small cooking
pan, mix all the glaze ingredients and boil
for 2 minutes on medium heat, constantly mixing it.
In a
small pan, saute the minced shallots and garlic with olive oil
for 2 minutes Remove from heat and set aside.
Dear Elena, I love the recipe the bread is sooo yummmy thank you so much
for such a great recipe, instead of making it
in a loaf
pan, I made it
in a muffin
pan for smaller portion and I could freeze the muffins if I wanted to and it would not go to waste..
1) Chop onions and garlic 2) Cut beef livers into
small cube - sized pieces 3) Melt 100g of butter
in a
pan over medium heat 4) Saute chopped onions until softened but are still white
in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add
in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or
small bowl / dish 10) Chill
in the fridge
for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
Heat up a
small pan with 2 teaspoons coconut oil throw
in the crimini mushrooms, onions, 1 teaspoon basil and coconut aminos then sautée
for 6 minutes and set aside.
1) Put flour, salt, sugar and melted butter
in a mixing bowl 2) Pour
in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a
small ball and place it
in a bowl, covering it with transparent film, and allow the dough to rise
for 30 minutes 4) Chop onions and garlic finely, and saute onions
in a
pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously
in dough 7) Shape the dough
in any way you like and then leave it on a greased baking tray
for 30 minutes (during which the dough should double
in size) 8) After the 30 minutes of waiting time, bake
in pre-heated oven at 180 — 200 deg cel
for around 20 to 25 minutes (or until the crust is golden brown)
I baked it
in a
small, 7 inch cake
pan for 30 min instead of 20 and it came out perfectly - no sinking and also no bulging requiring me to trim the top
for a flat cake.
To make the croutons, heat the remaining oil
in a
small pan, add the torn bread and a pinch of ground pepper and stir it around
for 5 - 8 minutes until crisp and the edges are browned.
In a small pan, gently fry the onion, garlic, chilli and ginger in the oil for a few minutes until everything has softene
In a
small pan, gently fry the onion, garlic, chilli and ginger
in the oil for a few minutes until everything has softene
in the oil
for a few minutes until everything has softened.
I just made this and it is d e l i c i o u s My bread
pan was a little
smaller, at about 7.5 × 3 When the timer went off at 30 minutes, I poked the bread at top and it sunk
in a little so I left
in for another 12 minutes.
I'm assuming you could half it, but if not, you could just put the batter
in two very
small pans and freeze one loaf
for later.
Place the agar powder (or gelatin) and lemonade
in a
small sauce
pan and heat
for about 1 minute, just to dissolve the powder.
I halved the recipe
for a first trial and used a
smaller pan ~ spread a layer of cereal
in pan, pour toffee mixture over (basically the same precedure as with matzoh.
My tip
for oiling the
pan for each crepe is to keep the oil
in a
small bowl and then dip
in a bunched up parchment paper and rub over the
pan each time.
My 2 year old has decided he likes blueberry muffins so I made these
in a mini muffin
pan so they are
small for him.
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon juice Pinch of cumin 2 tsp olive oil 1/2 cup feta (cubed) Extra olive oil
for drizzling Coriander or flat leaf parsley to serve
In a
small frying
pan place olive oil and fry garlic til golden.
Bloom the agar
in the HOT water let stand
for 5 minutes, then bring to a boil
in a
small sauce
pan and let boil
for 1 minute to activate.
For the Pumpkin Caramel,
in a
small pan whisk together the maple syrup, peanut butter, coconut oil, pumpkin puree, mixed spices, and sea salt over medium - low heat until completely smooth and silky.
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients /
In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pa
In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir
in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pa
in 2 T chopped fresh marjoram (or a
smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased
pan, bake @ 400º
for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the
pan.
If you will be coating apples, you can cover a few apples and then place the remaining caramel
in a
smaller parchment lined container such as a bread loaf
pan for the caramel you will have leftover.
Now all the recipes I found instructed pouring the polenta mixture (there are many recipes out there
for polenta, just find one you like) out onto a working surface, allowing it to cool (30 minutes) and cutting out a shape with a
small cookie cutter, layering the pieces
in a
pan, with sauce
in between and baking
for 10 minutes.
1 large eggplant, cut into 1/4 - inch - thick rounds Olive oil,
for brushing the grill
pan 1 cup oil - packed sun - dried tomatoes, plus 2 tablespoons of their oil 1/2 cup bocconcini packed
in oil 6 fresh basil leaves, torn into
small pieces 3 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper
Directions: Using a mortar and pestle, or a
small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside /
In a sauce
pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook
for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer
for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer
for another 5 minutes / If vegetables are done, remove them from the
pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go
for 10 minutes — the mixture will become really pale and will almost double
in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in size —
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients
in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in a
small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate
for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden
in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in color and slightly brown along the edges — Cool the cookies completely on the sheet
pan (or just eat them immediately...)
Warm the tortillas by placing them, one at a time,
in a
small, dry (no oil)
pan over medium heat
for 30 seconds on each side.
- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar
in a
small sauce
pan, and allow it to very gently simmer
for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
for the black sesame brittle: 2 tablespoons sugar 1 tablespoon black sesame seeds directions: Place the sugar
in a
small, heavy bottomed
pan.
for the jalapeno simple syrup:
In a
small sauce
pan, add water, sugar, and jalapeno.
heat cranberries and honey
in a
small sauce
pan over medium - low heat
for about 7 - 10 minutes, or until it becomes a sauce.
My suggestion is to make one
small meatball and cook it
in a
pan to taste
for seasoning.
What's
in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1
small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra
for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil)
for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
In a
small sauce
pan add the milk, honey, grated apple and almond flour mixture and cook over medium heat, stirring frequently
for 7 - 10 minutes.
For Vegetarian Option - use veggie bacon (like Morningstar Farms) cut strips into very
small pieces and cook
in a frying
pan over medium - high heat.
Place the nuts, oats and coconut
in a
small pan over medium heat and toast
for approx. 5 minutes, or until everything starts smelling really good!