Sentences with phrase «in a small pan set»

In a small pan set over medium heat, measure in the pumpkin puree and sweetener, then slowly stir in the almond milk.

In a small pan set over medium heat, measure in the pumpkin puree and sweetener, then slowly stir in the almond milk.

Not exact matches

While the dough is setting melt the chocolate in a double boiler: simply fill up a small pan with some water, bring it to boil.

In a small pan, saute the minced shallots and garlic with olive oil for 2 minutes Remove from heat and set aside.

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.

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 paIn 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 pain 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.

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.

Next up put the butter, chili powder and cinnamon in a small sauce pan and set it on the stove on medium low.

Put the oil in a small frying pan and set it over a medium - high heat.

Place the coriander and cumin seeds in a small, dry skillet set over a medium - low flame and toast until fragrant, shuffling the pan frequently, 2 - 3 minutes.

Set both foil tents on a small cookie sheet or pizza pan and bake in a preheated oven until the beets are tender (about 55 minutes; time may vary depending on the size of the beets).

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear — set aside.

Place the saucepan on a burner set to medium - high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer.

Grease two small loaf pans very well and set aside; in a medium bowl mix dry ingredients until combined.

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 servIn 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 servIn 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 servin 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 servin strips of fried egg, chicken, stir well and then serve.

In a small skillet set over medium heat, add the coriander seeds and mustard seeds and cook, shaking the pan occasionally, until fragrant and golden, 4 to 5 minutes.

Melt chocolate in a small bowl set over a pan of simmering water.

Set it in a warm place to rise until the loaf barely crowns above the rim of the pan 8 1/2» x 4 1/2» pan; or rises to fill about 3/4 of the 9» x 4» or small pain de mie pan.

Remove from pan and set aside in a small dish.

Set up your frying pan and breading station so you can work quickly in small batches.

Add breadcrumbs and stir and shake in pan until golden, about 1 1/2 minutes; immediately scrape into small bowl and set aside.

In a small fry pan set over medium - high heat, brown the bacon bits.

In a small pan melt together all of the ingredients for the chocolate sauce, once melted pour into a small dish and set to one side whilst you prepare the other components.

Gently melt the coconut oil by placing in a small heat proof bowl set over a pan of steaming water with the heat turned off.

Arrange the shells in an 8 - inch square glass baking dish.I had a hard time fitting my shells in an 8 - inch pan so I used my smaller rectangular glass pan from my Pyrex set.

Line a half - sheet pan and a smaller baking sheet (basically, whatever pan arrangement that you can fit on one rack in the oven so you don't need to rotate pans during baking) with a silicone baking mat or parchment paper; set aside.

Line a small baking pan or sturdy cutting board that will fit in your fridge with wax paper and set aside.

Bring 2 cups of water to a boil in a small sauce pan, add 2 pitted fresh dates, remove the pan from the heat and let the dates soften for about 2 minutes, then remove the dates from the pan and set aside

Melt half of chocolate in a small, deep bowl set over a saucepan of barely simmering water, then remove bowl from pan.

in a small fry pan set over medium low heat, toast the hazelnuts until just slightly browned and nutty.

When ready to cook, in a small, dry pan set over medium - low heat, toast the coriander and fennel until fragrant, 3 to 5 minutes.

Gently melt the cacao butter in a heatproof bowl set over a small pan of steaming water e.g. bring the water to the boil then turn off the heat and place the bowl of cacao butter on top.

If the dough isn't rising I will turn my oven to 200 with a small pan of water, turn it off and set my bowl in there to finish rising.

I then weigh four ounces of onion, Portugal preferred, which I chop up quite small; I put two ounces of fresh butter into my casserole, set it over a moderate gas fire, and when the butter has melted, I put in the minced onion and cover the pan, leaving the onion to fry gently, softening it thoroughly, and gradually browning.

Gently melt the cacao butter or coconut oil by placing it in a heatproof bowl set over a small pan of steaming water with the heat turned off.

While the pie sets in the freezer, prepare the praline topping by combining the pecans, maple syrup, ghee, and vanilla in a small sauce pan

In a small pan over medium heat sauteee the apples, oil, cinnamon, optional brown sugar, and cook for 10 minutes or until softened, set aside.

Alternatively, set some mugs in a pan of hot water on an electric hot plate for a smaller crowd.

In this set, you get a 3 different size sauce pans, a large and small frypan, and a large stockpot.

In this set, you get large and small sauce pans with lids, a stockpot with lid, and large and small sauté pans with lids.

In a small sauce pan set over medium heat, add dried Montmorency tart cherries, shallot, vinegar, Montmorency tart cherry juice, raw sugar, ginger and pepper.

Set ramekins in a baking pan and while in the oven, add a small amount of water to the side of the ramekins (approximately halfway).

While the quinoa is cooking, toast the chopped almonds in a small non-stick pan set over medium heat until they're slightly golden and fragrant, about 5 minutes.

Place the vegan spread and the golden syrup in a small pan and heat until the spread has melted, set aside to cool slightly.

Immediately remove the shrimp from the pan and set aside in a small bowl.

In another small sauce pan, reduce the wine over medium heat until 1/4 cup remains and then add dry mustard, stir and set aside

I poured the creamy fro - yo mixture into a small loaf pan and placed it in the freezer to set for a few hours.

Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy pan set over medium - high heat.

3 Zest the oranges, and set the zest aside in a small sauce ¬ pan for the glaze.