Sentences with phrase «in small saucepan over high heat»

Blanch the almonds: Bring water to a boil in a small saucepan over high heat and add the almonds.

Bring vinegar, sugar, and & frac12; cup water to a simmer in small saucepan over high heat.

Prepare the dipping sauce by heating the lemon juice and the sugar in a small saucepan over high heat and stir until dissolved.

Bring mushrooms and water to a boil in a small saucepan over high heat.

Combine all the ingredients in a small saucepan over high heat.

Combine sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes.

Combine the quinoa, 1 1/4 cups water, and a pinch of salt in a small saucepan over high heat.

Place pomegranate juice in a small saucepan over high heat and bring to a boil.

Combine the cream, evaporated milk, cinnamon stick and cloves in a small saucepan over high heat.

To make the glaze, combine all 3 ingredients in a small saucepan over high heat and whisk continuously for about 3 - 4 minutes or until glaze thickens

Boil 3 cups water in a small saucepan over high heat.

Combine the sugar and water in a small saucepan over high heat.

Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat.

Put the coconut milk in a small saucepan over high heat and just bring to a boil (little bubbles are starting to form) before removing from heat.

Not exact matches

In small saucepan over medium high heat, add blueberries, sugar and lemon juice.

Fit a small saucepan with thermometer and bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan over medium - high heat, stirring to dissolve sugar.

Alternatively, whisk in a small saucepan over medium high heat until sugar is dissolved.

Place the remaining half a cup of coconut milk in a small saucepan and bring to a boil over medium - high heat.

In a small saucepan, heat raisins and rum to a boil over medium high heat, cover, and remove from heat.

Make the Cranberry Wine Sauce by combining the cranberries, wine and sugar in a small saucepan and placing over medium - high heat.

Melt the sugar in a small saucepan over medium - high heat and cook until rich and golden.

In a small saucepan over medium - high heat bring the butter, water, and sugar to a boil.

* To thicken the syrup, put it in a small saucepan and bring to a boil over high heat.

In a small saucepan over medium - high, heat the cream and milk until just simmering.

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking tHeat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking theat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

In a small saucepan, heat sugar, zest, and lemon juice over medium - high heat, stirring, until sugar is dissolved.

In a small saucepan over medium - high heat, bring soy sauce, honey, and lime zest and juice to a boil.

To make the caramel drizzle, combine the coconut milk and palm sugar over high heat in a small saucepan

Sauce: In a small saucepan over medium high heat add all the ingredients except for the arrowroot / orange juice.

To make the caramel sauce, bring all of the ingredients to a simmer in a small saucepan over medium - high heat.

Place eggs in small saucepan, cover with 1 inch water, and bring to boil over high heat.

In a small saucepan over medium high heat add the sesame oil, garlic and ginger.

In a small saucepan, whisk together 1/2 cup cream, salt and blueberry powder and bring to simmer over medium - high heat.

In a small saucepan over medium - high heat, stir together water, sugar, cinnamon sticks, sliced ginger, star anise, and heat, stirring frequently, until the sugar has completely dissolved.

To make the chocolate ganache heat the coconut milk over medium - high heat in a small saucepan.

In a small dish combine bacon with the maple syrup, place in a small saucepan over medium - high heaIn a small dish combine bacon with the maple syrup, place in a small saucepan over medium - high heain a small saucepan over medium - high heat.

Combine pods, water, and sugar in a small saucepan and place over medium - high heat.

In a small saucepan over medium high heat, bring the quinoa and water to a boil.

Mix all of the ingredients in a small saucepan over medium - high heat.

Combine 1 cup of the sugar and the 1/4 cup of water in a small saucepan over medium - high heat.

Put a cup or so in a small saucepan and reduce over med - high heat until it is very reduced.

In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes.

Put the sugar in a small heavy saucepan and cook over medium - high heat, stirring with a wooden spoon, until it dissolves and the caramel turns light amber, about 6 minutes.

10 minutes before you remove the cake from the oven prepare the topping: Place all ingredients in a small saucepan and cook over high heat for five minutes, stirring constantly.

Combine lemon juice and sugar in a small saucepan over medium - high heat.

Once the cake reaches room temperature, warm heavy cream in a small saucepan over medium high heat until bubbles start to form at the edges of the pan.

In a small saucepan over medium - high heat, combine all ingredients and simmer for 8 - 10 minutes until somewhat thickened.

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

In a small saucepan over medium - high heat, bring all the ingredients to a boil.