Sentences with phrase «oil in a saucepan over low heat»

Alternatively you can melt the chocolate an coconut oil in a saucepan over low heat until smooth.

Melt the coconut oil in a saucepan over low heat.

Gently heat the maple syrup and coconut oil in a saucepan over low heat until just melted.

Mix together the water, salt, cream of tartar and oil in a saucepan over low heat until warm.

Melt the coconut oil in a saucepan over low heat.

Not exact matches

Filling Heat oil and agave in a small saucepan over low heat, whisking, until liqHeat oil and agave in a small saucepan over low heat, whisking, until liqheat, whisking, until liquid.

Melt the coconut oil in a saucepan over a very low heat.

While the pasta is cooking, heat the olive oil in a medium saucepan and stir in the flour, letting the mixture cook for 1 - 2 minutes over low heat until the flour is incorporated into the oil.

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.

To prepare the chocolate, just melt the chocolate and coconut oil in a small saucepan over low heat, stirring consistently.

In a medium dutch oven or thick - bottomed saucepan, heat olive oil over medium low heat.

Melt chocolate chips and coconut oil in small saucepan over very low heat.

To make the filling, In a small saucepan set over medium - low heat, combine the coconut butter, coconut oil, coconut cream and maple syrup.

In a small saucepan over low heat, warm 1/4 c. olive oil, garlic cloves, basil leaves and pepper flakes.

Heat the coconut oil in a medium saucepan over low hHeat the coconut oil in a medium saucepan over low heatheat.

In a large saucepan over a medium to low heat, gently fry leeks, garlic, chilli and paprika in the olive oil until leeks are soft, around 10 minuteIn a large saucepan over a medium to low heat, gently fry leeks, garlic, chilli and paprika in the olive oil until leeks are soft, around 10 minutein the olive oil until leeks are soft, around 10 minutes.

In a small saucepan over low heat, combine the ghee / coconut oil, chocolate, and honey / maple syrup.

Warm coconut oil in a small saucepan over low heat until it is in its liquid state.

In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat.

Heat olive oil and butter in a large saucepan over medium - low hHeat olive oil and butter in a large saucepan over medium - low heatheat.

Heat coconut oil and beeswax together in a saucepan over low hHeat coconut oil and beeswax together in a saucepan over low heatheat.

In a small saucepan, combine the maple syrup (or honey) and coconut oil and bring to a simmer over low heat.

Warm the coconut oil, maple syrup, espresso powder, and vanilla in a small saucepan over low heat.

Heat oil in large saucepan over low hHeat oil in large saucepan over low heatheat.

Add the sugar, honey, and oil in a small saucepan, and place over low heat until the sugar is completely dissolved.

In another small saucepan, heat olive oil very gently over medium - low.

In medium saucepan over low heat, whisk together coconut oil, arrowroot powder, and rice flour until a smooth paste forms.

In a small saucepan, stir chocolate, coconut oil, and 1 T tahini over low heat just until melted and smooth.

Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over medium / low heat.

Combine the coconut oil and cacao butter in a small saucepan and melt over a low heat.

Heat the coconut oil in a large saucepan over low hHeat the coconut oil in a large saucepan over low heatheat.

* NOTE: I melted my coconut oil in a small saucepan over low heat just until it became a liquid.

Melt the coconut oil in a small saucepan over low heat.

Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium - low heat, swirling pan occasionally, until garlic is golden, about 3 minutes.

Combine coconut oil and chocolate in a small saucepan over medium - low heat.

Ingredients: 2 Tablespoons vegetable oil 4 Tablespoons Bigfat's 3o8 hot sauce 2 cups jasmine rice 3/4 cup coconut milk 2 1/2 cups water 1 pinch salt, to taste Prep Time: 7 mins Total Time: 32 mins In saucepan over medium low heat, add vegetable oil, 308 hot sauce.

Meanwhile, cook garlic and oil in a small saucepan or skillet over medium - low heat, turning garlic once, until golden brown and very fragrant, 5 — 7 minutes.

In a large saucepan over medium - low heat, add the olive oil, smashed garlic and crushed red pepper flakes.

While the squash is roasting, heat the tablespoon of refined coconut oil in a small saucepan over medium - low heat.

Heat the grapeseed oil in a saucepan over medium - low hHeat the grapeseed oil in a saucepan over medium - low heatheat.

In a 4 - quart saucepan over medium - low heat, add olive oil and heat for 1 - 2 minutes, then add garlic, rosemary, salt, pepper, and onions; cook until onions start to get tender and a little translucent, about 5 minutes.

In large saucepan, cook carrots, celery, onion, and garlic, in olive oil, covered, over medium - low heat for 10 minutes, stirring occasionallIn large saucepan, cook carrots, celery, onion, and garlic, in olive oil, covered, over medium - low heat for 10 minutes, stirring occasionallin olive oil, covered, over medium - low heat for 10 minutes, stirring occasionally.

3Heat 2 - 3 tablespoons of Colavita Extra Virgin olive oil in saucepan on your stove top over medium - low heat.

Heat the olive oil in a large saucepan over low hHeat the olive oil in a large saucepan over low heatheat.

Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minuHeat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minuheat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes.

Combine the coconut oil, rice malt syrup and vanilla in a small saucepan, over low heat, stirring occasionally until combined.

Put the olive oil in a small saucepan, add the olive mixture, and stir over low heat, until the garlic is aromatic, a minute or so.

In a double boiler or a saucepan over very low heat, melt the coconut oil and sweetener.

Heat oil in large saucepan over medium low heat; add onions, peppers and celery, and cook 4 minutes or until softened, stirring occasionaHeat oil in large saucepan over medium low heat; add onions, peppers and celery, and cook 4 minutes or until softened, stirring occasionaheat; add onions, peppers and celery, and cook 4 minutes or until softened, stirring occasionally.

Meanwhile, in a small saucepan over low heat warm coconut oil until melted.