Sentences with phrase «juice in a saucepan over high heat»

Place the orange juice in a saucepan over high heat and boil for 5 - 6 minutes or until it has reduced to about 100 ml.

Not exact matches

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

Reduce the apple cider: Place the apple cider (spiced or not spiced, but cider is better than apple juice) in a medium saucepan over high heat.

Combine the water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium / high heat.

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium - high heat, stirring, until the sugar dissolves.

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

Bring the cranberries, juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a medium saucepan over medium - high heat.

For the fruit layer: Cook frozen berries in medium saucepan over medium - high heat, stirring occasionally, until berries begin to give up their juice, about 3 minutes.

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

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

Ingredients 2 cups whipping cream 1 cup sour cream 1 teaspoon chicken base 1 tablespoon jalapeno juice (from bottled jalapenos) 2 tablespoons clarified butter 1 tablespoon flour 1 tablespoon bottled jalapenos, minced 1 ounce shredded monterey jack cheese 1 ounce shredded cheddar cheese Directions Heat whipping cream in a heavy saucepan over high hHeat whipping cream in a heavy saucepan over high heatheat.

directions For the Orange Curd: In a medium saucepan, whisk together the orange zest, citrus juices, butter, sugar, egg yolks and eggs over medium - high heat until bubbles begin to form around the edges of the pan, about 3 minutes.

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

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.

Combine the sugar, lemon zest and juice in a medium saucepan over medium - high heat.

Combine 1/4 cup sugar, water, honey, cinnamon stick, lemon juice and lemon zest in a small saucepan over medium - high heat and bring to a boil.

BRING juice, rice and salt to boil in medium saucepan over high heat.

Bring the passionfruit juice to a simmer over medium - high heat in a small saucepan.

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

Combine lime juice, orange juice, fish sauce, brown sugar, rice vinegar, and cayenne in a small saucepan and bring to a boil over medium - high heat.

Heat remaining lemon juice, sugar, and salt in medium nonreactive saucepan over medium - high heat, stirring occasionally, until sugar dissolves and mixture is hot but not boilHeat remaining lemon juice, sugar, and salt in medium nonreactive saucepan over medium - high heat, stirring occasionally, until sugar dissolves and mixture is hot but not boilheat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling.

To prepare glaze: Combine mirin (or sherry), soy sauce, lemon juice, brown sugar and ginger in a small saucepan; bring to a boil over high heat.

Combine the water, sugar, lemon juice, cinnamon stick, vanilla, and salt in a saucepan large enough to hold all the pears and bring to a simmer over medium - high heat.

Cook peaches and apple juice in a saucepan over medium — high heat, stirring often for 15 minutes or until peaches are tender.

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

Combine the cranberries, maple syrup, and orange juice in a 3 - quart saucepan and bring to a boil over medium - high heat.

In a large saucepan over medium - high heat, combine the butter, sugars, golden syrup, lemon juice and salt.

For the filling: Heat 1 1/2 cups apple juice in a small saucepan set over medium - high heat until simmerHeat 1 1/2 cups apple juice in a small saucepan set over medium - high heat until simmerheat until simmering.

While the crust bakes, combine your blood orange juice, coconut cream, and honey in a saucepan over medium / high heat

Meanwhile, dissolve the 3/4 cup lemon juice, 1 1/2 cup water and 3 tbsp honey in a small saucepan over medium high heat.

Place sliced peaches, orange juice, and 1/4 cup granulated sugar in large saucepan over medium - high heat.

To prepare glaze: Combine mirin (or sherry), soy sauce, lemon juice, brown sugar and ginger in a small saucepan; bring to a boil over high heat.

In a medium saucepan over medium - high heat, bring the orange juice to a light boil.