Sentences with phrase «in the saucepan over low heat for»

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 flouIn a 3 - quart heavy saucepan melt butter over moderately low heat and whisk in flouin 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 thickHeat in a small saucepan over very low heat and stir with a whisk constantly for 15 minutes, or until the sauce thickheat 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 occasionallIn large saucepan, cook carrots, celery, onion, and garlic, in olive oil, covered, over medium - low heat for 10 minutes, stirring occasionallin 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 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 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 occasionallIn 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 occasionallin 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 softeHeat the oil in a saucepan, add the leek and onions, and cook over low heat, stirring occasionally, for 5 - 8 minutes, until softeheat, 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 minuteIn 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 minutein 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 colFor 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 coloin 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 coloIn a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any coloin canola oil for 3 - 4 minutes, until soft, making sure not to add any colfor 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.