Sentences with phrase «of butter over low heat»

In a small sauce pan, melt 2 1/2 tablespoons of the butter over low heat.

In a small saucepan *, heat water, milk, and 2 1/2 tablespoons of butter over low heat until the mixture reaches 115F.

In a large skillet, melt the remaining 2 tablespoons of butter over low heat.

Not exact matches

In a large soup pot heat the butter over medium - low heat and cook the onion, garlic and a dash of salt and pepper 5 minutes, stirring often.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Melt 1 tablespoon of butter in a medium size skillet over medium - low heat.

Melt 4 tbsp of butter in a small saucepan over medium - low heat.

Melt 4 tablespoons of the butter in a medium saucepan over medium - low heat.

Place a stick of butter in a saucepan over medium - low heat, and then babysit it.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners» sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes.

Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Serves 1 2 tablespoons dark chocolate, chopped 1 teaspoon unsalted butter 1 cup milk 3 green cardamom pods, crushed with the back of a knife 1/2 teaspoon vanilla In a small saucepan, heat milk and cardamom pods over medium - low heat.

Melt chocolate chips, butter, and coconut oil in a double - boiler (or simply place a heat - proof bowl on top of a pot to create the same effect) over low heat.

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

In a medium saute pan over medium - low heat, add 2 tablespoons of butter and the pearl onions.

I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.

In a small saucepan, melt 1/2 cup of the butter over medium - low heat.

I spread the outside of the bread with mayonnaise (instead of butter) and grilled it, covered, over medium low heat.

Make the clarified butter: In a large heavy - bottomed pot set over medium - low heat, melt 10 sticks of the butter, spooning off and discarding the white foam that rises to the surface as the butter melts.

Melt a knob of butter and a couple of tablespoons of sugar in a pot over low heat.

After the pops are chilled, heat the 1/3 cup of peanut butter and 1 tablespoon of coconut oil over low - medium heat until melted and combined.

Melt the butter and oil together in the bottom of a 4 - to 5 - quart saucepan or Dutch oven over moderately low heat.

Melt the remaining 4 tablespoons of butter, in large heavy - bottomed saucepan over medium - low heat.

Melt chocolate and 2 tbsp (30g) of creamy peanut butter over bain marie, over low heat.

in a small heavy - duty saucepan (preferably stainless steel so you can monitor the color of the butter), melt the butter over medium - low heat and cook, watching closely and swirling occasionally, until it is golden brown with brown specks, 6 to 8 minutes.

Place the cacao butter in a heat proof bowl over a saucepan of water (Bain Marie) and gently melt on a low heat.

Meanwhile place the other 2 tbsp (30g) of peanut butter into a small sauce pan over low heat and stir until melted and smooth.

Melt the cacao butter until liquid — you can do this in a small pan over a low heat on the hob or a small bowl in the microwave for a couple of minutes

In a small - medium non-stick pot, over a low heat melt 1 tablespoon of butter very gently.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

Heat an 8 - inch skillet over medium - low heat and add the butter and then pour in the 1/4 of the egg mixtHeat an 8 - inch skillet over medium - low heat and add the butter and then pour in the 1/4 of the egg mixtheat and add the butter and then pour in the 1/4 of the egg mixture.

Gently melt the raw cacao butter and coconut cream in a bowl over a saucepan of hot water over a low heat.

Place chocolate and remaining butter in a heat resistant bowl over a small saucepan of barely simmering water over low heat.

In a large saute pan over medium - low heat, add the remaining 2 tablespoons of olive oil, butter and onions.

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).

To make the clarified butter, heat 125g of butter slowly in a pot over a low heat until the solids separate.

Melt the peanut / almond butter together with the cacao butter in a bowl over a pan of water on a low heat.

Gently melt 50g raw cacao butter in a a bowl over a pan of water on a low heat.

Melt the butter and 4 oz of semisweet chocolate together over low heat or bain - marie.

directions For the Cheddar Onion Butter: In a small saute pan, over medium - low heat, add 1 tablespoon of olive oil and warm through.

Heat the 1 tablespoon of oil and butter in a 12 inch skillet over medium low hHeat the 1 tablespoon of oil and butter in a 12 inch skillet over medium low heatheat.

A pound (or 500g) of butter in a saucepan, melt over low heat and cook gently until all the water has been driven off and the little white flakes begin to take colour.

While the peppers are smoking, add red onions to 3 tbsps of butter and 3 tbsps of olive oil and cook over medium low heat, stirring occasionally.

of the butter in the pot over low heat.

Heat a little butter over low heat in a non-stick skillet, and pour 1/4 cup of batter in the middle of theHeat a little butter over low heat in a non-stick skillet, and pour 1/4 cup of batter in the middle of theheat in a non-stick skillet, and pour 1/4 cup of batter in the middle of the pan

Melt the butter over medium low heat in the bottom of a large fry pan or stock pot.

Melt semisweet chips and butter in top of double boiler over low heat, stirring constantly until smooth.

Heat chocolate, butter and water in the top of a double boiler over low heat, stirring until melted and smooth (or in a microwave, in a large microwave safe bowl at medium power for 1 - 2 minutes, stirring well after 1 minute, then at 30 second intervals until smooth and all of the chocolate is meltHeat chocolate, butter and water in the top of a double boiler over low heat, stirring until melted and smooth (or in a microwave, in a large microwave safe bowl at medium power for 1 - 2 minutes, stirring well after 1 minute, then at 30 second intervals until smooth and all of the chocolate is meltheat, stirring until melted and smooth (or in a microwave, in a large microwave safe bowl at medium power for 1 - 2 minutes, stirring well after 1 minute, then at 30 second intervals until smooth and all of the chocolate is melted).