Sentences with phrase «in a small pan until»

Heat butter and sugar in a small pan until just melted, remove from heat, add lemon juice and whisk until smooth.

For dressing: heat sesame oil in small pan until hot but not smoking.

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.

Heat the coconut oil and honey in a small pan until melted.

Blister in a small pan until the juices release, add sugar to taste and then stir in some almond meal to absorb the syrupy juices.

Slice the mushrooms and fry in a small pan until golden brown.

I later melted some coconut oil together with chocolate chunks in a small pan until the chocolate had fully melted, and then poured the chocolate mixture into the bowl with the rest of the ingredients.

• heat cream in a small pan until barely simmering, simmer for 1 minute then pour over the chocolate and nutella, stir to ensure the chocolate and nutella are covered by the cream, then let stand for 5 minutes

Toast cumin seeds in a small pan until fragrant, for about 1 minute, then grind in a mortar and pestle.

Make it: Steam peeled carrots in a small pan until soft.

Heat the extra marinade in a small pan until boiling and simmer for about 10 minutes to create a sauce to top both.

Roast the almond flakes over medium heat in a small pan until they are lightly browned and sprinkle them over the top.

Not exact matches

Place the coconut oil, cacao powder, salt and maple syrup in a small pan over low heat and stir until smooth and well combined.

Next, place the tomato and toasted Guajilla in a small sauce pan covered with water and boil until soft, about 5 minutes.

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.

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.

In the meantime, cut the paneer into small pieces, and, in a frying pan over medium heat, fry the cheese in a generous splash of ghee or clarified butter until golden browIn the meantime, cut the paneer into small pieces, and, in a frying pan over medium heat, fry the cheese in a generous splash of ghee or clarified butter until golden browin a frying pan over medium heat, fry the cheese in a generous splash of ghee or clarified butter until golden browin a generous splash of ghee or clarified butter until golden brown.

In a saucepan over medium heat, warm the milk and vanilla scrapings until small bubbles appear along the edge of the pan.

Grill in a panini press until golden and melty, or in a small non-stick pan, flipping after a few minutes so both sides become golden.

In a small pan heat the coconut milk on a medium heat, whisking every now and then until it begins to boil.

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

Gently warm the sloe gin and sugar in a small pan then add the gelatine to the mixture and stir until it has dissolved.

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)

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 softeneIn a small pan, gently fry the onion, garlic, chilli and ginger in the oil for a few minutes until everything has softenein the oil for a few minutes until everything has softened.

In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minuteIn a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutein the oil until fragrant, about one to two minutes.

Blended together and baked at 160 C (320 F) in a small (silicone) brownie pan until the mixture has cooked through and your knife comes out clean (around 30 - 35 minutes)

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 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.

I've used a small piece of chicken breast meat, pan fry lightly in a little oil in the saucepan, seasoned with salt and black pepper, cook until the chicken is done.

In a small sauce pan, heat coconut milk until just beginning to bubble around the edges, but do not boil.

Instead, heat about 1/3 cup water, chicken or veg stock in a small sauce pan (medium to medium high heat) and once you see some small bubbles,, whisk in cornstarch, flour, or arrowroot until dissolved (don't let it come to a full boil).

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.

In a small sauce pan boil some water, place coconut oil in a heat proof bowl over top of boiling water, until melteIn a small sauce pan boil some water, place coconut oil in a heat proof bowl over top of boiling water, until meltein a heat proof bowl over top of boiling water, until melted.

-- 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...)

- 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.

heat cranberries and honey in a small sauce pan over medium - low heat for about 7 - 10 minutes, or until it becomes a sauce.

Now, take the capers, rinse them, pat them dry with a paper towel, and pan fry them over medium - high heat in a small splash of oil until browned and crinkly.

Meanwhile, in a small pan, toast pine nuts over low heat until browned, about 5 - 6 minutes.

In a small sauce pan add the heavy cream, chocolate chips and cook it over a double boiler over boiling water until smooth and warm.

In a small sauce pan, heat butter and milk until the butter melts.

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!

Meanwhile, heat the cream with the spices in a small saucepan until tiny bubbles form around the edges of the pan.

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.

Toast the almonds for a few minutes in small frying pan until lightly crunchy.

When the pan is hot and a test of batter sizzles, pour the mixture onto the pan in small dollar size pancakes and cook each side until golden.

Heat the remaining oil in a small pan, add in the crushed red pepper flakes and wait until they darken.

In a small pan, melt the butter; add flour and cook 1 minute, stirring, until thickened.

In a microwave safe bowl or in a small pan, heat the 1/4 apple with cinnamon and nutmeg and optional sweetener until caramelizeIn a microwave safe bowl or in a small pan, heat the 1/4 apple with cinnamon and nutmeg and optional sweetener until caramelizein a small pan, heat the 1/4 apple with cinnamon and nutmeg and optional sweetener until caramelized.

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).