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

Heat the almond milk in a saucepan over high heat.

Not exact matches

Combine coconut milk and coconut sugar in a medium saucepan and bring to a boil over medium high heat.

Combine chicken broth and 1/2 cup milk in a large saucepan over medium - high heat.

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

In a saucepan over medium - high heat, scald (just below boiling point) the milk.

Immediately drain in colander and rinse under cold water; set aside.In saucepan over medium - high heat or in microwave on high power for 20 second intervals, heat milk to just below simmer.

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.

In a large non-reactive saucepan over medium - high heat, combined together the milk, heavy cream and salt.

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

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

Meanwhile, whisk together the remaining coconut milk, pumpkin puree, honey, and pumpkin pie spice in a saucepan over medium - high heat for 5 minutes.

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

Whisk together the milk, cornmeal and salt in a large saucepan over high heat until the mixture comes to a boil.

Boil milk and water in a large saucepan over medium - high heat.

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.

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

While the piecrust is cooling, make the lemon verbena cream: In a medium saucepan over medium - high heat, bring the milk to a low boil and remove from heat.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Place milk in a medium saucepan over medium - high heat.

In a medium saucepan over medium - high heat, combine the sugar, almond milk, coconut milk and cornstarch.

Combine butter, evaporated milk, sugar and cocoa together in a small saucepan over med - high heat.

Whisk together milk, granulated sugar and salt in a small saucepan over medium - high heat.

In a medium saucepan set over medium - high heat, add the milk, heavy cream, golden syrup and sugar.

In another medium saucepan, whisk together the flour and 2 1/2 cup sugar, add the milk and bring to a boil over medium - high heat while stirring constantly.

In a large saucepan, bring the milk to a boil over medium - high heat.

In a 4 - quart saucepan combine the remaining milk, the cream, sugar, maple syrup and vanilla seeds and bean (or extract) over medium - high heat until the mixture reaches a rolling boil.

In a medium saucepan over medium - high heat, bring the pods, half of the sugar, the cream and milk to a boil, stirring often.

To make the filling, heat 1 cup evaporated milk, 3/4 cup coconut and sugar in medium, thick - bottomed saucepan over medium - high heat until simmering.

In a saucepan, add the rice milk and cinnamon sticks and heat over a medium - high heat until it comes to a boil.

In a saucepan, add the rice milk and cinnamon sticks and heat over a medium - high flame until the liquid comes to a boil.

To prepare the chocolate filling, combine the coconut milk, agar flakes, vanilla, and coconut sugar in a saucepan over medium - high heat and bring the mixture to a boil, stirring constantly with a whisk to help everything dissolve.

In a small saucepan, heat up the coconut milk over medium - high heat.

Combine the remaining milk, the cream, sugar, and corn syrup, and vanilla seeds and bean in a 4 - quart saucepan, bring to a rolling boil over medium - high heat, and boil for 4 minutes.

In a large saucepan over a medium - high heat, using tongs, transfer chicken into pot, then pour in the milIn a large saucepan over a medium - high heat, using tongs, transfer chicken into pot, then pour in the milin the milk.

Whisk the grits, water, and milk together in a medium saucepan, and place over high heat.

In a medium - sized saucepan over medium - high heat, combine water, milk and butter.

In a medium saucepan, whisk the milk, brown sugar, cocoa, flour, and salt, and cook over medium - high heat, stirring constantly, until the sugar is dissolved and the mixture is slightly thickened and bubbling, 5 to 7 minutes.

In a small saucepan (2 - quart) over medium - high heat, combine water, milk and butter.

In a small saucepan, bring coconut milk and tea to a boil over medium - high heat.

Meanwhile, bring milk and 2 1/2 cups water to a boil in a saucepan over high heat.

In a medium saucepan over medium - high heat, combine the milk, sugar, black sesame paste and salt.

Heat milk over medium - high heat in a small, heavy saucepan to 180 ° or until tiny bubbles form around edge (do not boHeat milk over medium - high heat in a small, heavy saucepan to 180 ° or until tiny bubbles form around edge (do not boheat in a small, heavy saucepan to 180 ° or until tiny bubbles form around edge (do not boil).

Combine rice, coconut milk, and sea salt in a loosely - covered 2 - quart saucepan (I like a non-stick for this) and place over medium - high heat.

For the rice: Combine the water, coconut milk, and butter in a large saucepan over medium - high heat.

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

Pour the two cans of coconut milk in a medium saucepan and heat over medium - high heat.

In a small saucepan over medium - high heat, melt the butter, pumpkin puree, milk and sugar.

Warm up the plant milk in a small saucepan over medium high heat until hot but not boiling.

Combine 3 cups of almond milk with the maple syrup, vanilla seeds and bean, agar agar flakes and salt in a medium saucepan and bring to a boil over medium high heat.

In a large saucepan with a tight - fitting lid, bring milk just to a simmer over high heat.