Sentences with phrase «of simmering water on»

Melt over a double boiler (i.e. in a bowl sitting atop a saucepan of simmering water on the stove) until runny.

If reheating, place the brown rice and black beans in a steamer basket over a pot of simmering water on the stove.

Not exact matches

Shave the cacao butter on a graterand melt it gently in a double boiler (or in a bowl set over a pan of gently simmering water, ensuring the base of the bowl does not touch the water below).

Melt the chocolate and coconut oil in a double boiler over medium - low heat or place a glass bowl on top saucepan of simmering water.

* For the stovetop make a double boiler by bringing about an inch of water to a low simmer in a small saucepan then placing a bowl that sits on top without touching the water.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Candied oranges — Candied oranges are slices of orange simmered (with the peel on) in a water and sugar solution until they are soft and sweet.

If the chocolate does not melt, place on a double boiler / pan of simmering water and stir until melted.

added a little water to bottom, then simmered on stove for hours in a covered pan... then basting with juices from bottom of the pan periodically and adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

- boil potatos, drain and set a side - heat butter, garlic and milk - add potatos and mash - add broth, water, green onions, peas, and meat stir well - simmer 15 minutes (or until heated through to your liking)- crumble a bit of bacon on each surving

For your Hollandaise Sauce, place a pot of water to simmer on your stove.

Place the steamer, still covered, over just enough simmering water on the stovetop that the water nearly touches the bottom of the steamer, but does not.

Melt the chocolate and butter in a small glass bowl over a saucepan of simmering water or in the microwave set to medium on 30 second bursts, stirring frequently.

After pulling off all the meat, I placed the entire carcass in the pot with the rest of the shrapnel I'd already pulled off, filled the pot with purified water and a splash of apple cider vinegar (helps to leach out the minerals and goodness from the bones), and let it simmer on the stove for the next day.

Just some chopped apples, a little bit of water, honey (amount depending on how sweet the apples are you're using) and let it simmer until it breaks down and thickens.

Place a double boiler (or a stainless bowl placed over a pot of water) on low heat and bring to a simmer.

A double boiler consists of a bowl placed on top of a pan of simmering water.

Bring a small pot with 2 inches of water in it to a simmer on the stovetop.

Melt chocolate in a double boiler (for me this was a glass bowl on top of a sauce pan with simmering water) and submerge each truffle in the chocolate, using a spoon to scoop out each truffle and tapping the spoon side of the dish to get off any excess chocolate.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeaOn medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeaon size of pot and type of cornmeal.

Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 11/2 hours, depending on dryness of chiles.

Place the chocolate in a large stainless steel bowl and set on a sauce pan containing 1 inch of simmering water.

She simply follows the recipe on the bag of cranberries (one bag of rinsed and picked cranberries, 1 cup of water and 1 cup of natural sugar simmered together for 5 to 10 minutes or until cranberries pop and the mixture thickens), but she substitutes clementine juice for the water and adds a generous portion of walnut pieces.

Usually it is 2 cups of liquid to 1 cup of water, simmering on a low heat until the liquid has evaporated.

Bring lentils, 5 cups water, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils).

Melt the butter, 8 ounces of chocolate chips, and unsweetened chocolate on top of a double boiler (I just place a glass bowl atop a saucepan of simmering water, not allowing the bowl to touch the water).

On the stove, melt chocolate chips in a heatproof bowl atop a pot of simmering water, stirring continuously.

Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Lower the heat to medium low, then place the semisweet chocolate in a heatproof bowl resting on top of the pot of simmering water.

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

Bring a small saucepan of water to a simmer and place a heat - safe bowl on top of it (or use your double boiler).

Place on top of the simmering water and allow to melt.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Heat a pot half - full of water to a gentle simmer, cover it with a piece of cloth so the bowl does not move and place a stainless - steel bowl filled with chopped milk chocolate on top.

At service, warm a pot of water on the stove to a gentle simmer — about 76 - 80DegC (169 - 176DegF) if you have a temperature probe.

Either place the two whole oranges in a large pan of water and simmer for approximately 2 hours OR place the oranges in a covered bowl in the microwave and heat on high for 3 - 6 minutes.

Add the peas and water with the sweet potato and bring to a simmer, with the lid on for half an hour or so until soft, timing depends on the age of your split peas and whether you've soaked them, until the split peas are softened.

Cover with a lid and simmer until thick - about 20 - 40 mins depending on the volume of water used and the diameter of your pan.

Put the pan on the heat, add a couple of centimetres of boiling water and bring to a gentle simmer.

Place the bowl on top of the pan and let the chocolate melt, making sure the bowl doesn't touch the simmering water.

I only added a tiny amount of water though to the kale and garlic and let is simmer on very low heat covered till kale cooked enough.

Let this mixture simmer on low heat for about 10 minutes or until it begins to reach more of a thick, saucy consistency, adding more water if needed.

Use a slotted spoon to drop one oval of dough into the simmering water - boil for 1 minute then flip and boil for 1 minute on the other side.

Once the water is simmering, mix together the yogurt, garlic, dill, and salt in a medium heat - proof bowl and place it on top of the saucepan of simmering water, ensuring that the bottom of the bowl does not touch the water.

* If the idea of melting cacao butter over direct heat scares you, feel free to set up a double broiler consisting of a stainless steel bowl that sits on top of a pan of simmering water.

If I cook it on the stove, should I first bring water and milk to boil, then add the rest of the ingredients (minus the toppings) and just simmer until the oats are chewy?

Place oil, beeswax and honey in a double boiler (or heatproof bowl resting on top of a small saucepan of simmering water).