Not exact matches
Place the water and sugar
in a
large sauce pan and, using a thermometer, heat the
mixture to 121 degrees F. Let the
mixture cool to 95 degrees F., then using an electric
mixture, whip the egg whites into fluffy peaks.
4) While your syrup
mixture is boiling, combine the cream and half and half
in a
large sauce pan and begin heating up.
Combine corn syrup, white, and brown sugar
in a
large sauce pan and cover over low to medium heat for several minutes until the
mixture becomes smooth.
Place the strained guava
mixture back
in the
large sauce pan, a long with 20, pitted and roughly chopped medjool dates.
Combine flour and milk
in a
large sauce pan over medium heat, stirring constantly with a whisk, and cook for about 10 minutes or until
mixture starts to thicken.
In a
large sauce pan, add flour and milk over medium heat and whisk continuously until the
mixture becomes thick, but still smooth.
In a
large sauce pan, combine all the ingredients and bring the
mixture to a low boil over a medium heat.
Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil
in a
large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the
mixture is coated Fill each mushroom cup with the
mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!
Add your 2 bags of sunshine slaw to the IP and switch it to «Saute» and finish making your meal
in your Instant Pot OR remove the
sauce from the IP and pour into your
large pan and cook the cabbage and carrots
mixture on the stovetop.