Sentences with phrase «over heat melt»

Let the left over heat melt the cheese substitute.

Not exact matches

Warm a tablespoon of coconut oil in a pan over a medium heat, once the pan is hot and the oil has melted, spoon in a large tablespoon of pancake batter, using a wooden spoon to spread out the mix.

In a small saucepan, melt pork fat over medium low heat until fat renders, about 10 to 15 minutes, being careful not to allow the fat to burn.

Make the chocolate by melting all the ingredients over a gentle heat, stirring continuously.

Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely — pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix.

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

Melt the coconut oil, maple syrup and date syrup in a pan over a gentle heat.

In the cast - iron skillet, over medium heat, melt the bacon grease.

Combine the butter and brown sugar in a small saucepan and cook over medium - low heat until the butter is completely melted and the sugar is dissolved.

Melt the remaining half stick of butter in a large skillet and quickly sauté the shrimp over high heat, tossing frequently.

Heat a small skillet over medium heat and add the butter or margarine; when it's melted, add the ginger and onion and saute until the onions are sHeat a small skillet over medium heat and add the butter or margarine; when it's melted, add the ginger and onion and saute until the onions are sheat and add the butter or margarine; when it's melted, add the ginger and onion and saute until the onions are soft.

First, place all of the ingredients in a pan over a medium heat and cook for 5 - 10 minutes until everything is melted.

Using the same sauté pan as for the onions, melt two tablespoons of pork fat (or unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux.

Heat the coconut oil and maple syrup over a low heat until melHeat the coconut oil and maple syrup over a low heat until melheat until melted.

To make the base, melt the coconut oil over a low heat then mix in the coconut flour, oat flour, maple syrup and salt until a dough forms.

Melt the butter in a large non-stick pan and add the apples; stir over medium heat for 2 minutes, then add the brandy, nutmeg, cinnamon, salt, cornstarch mix, and brown sugar.

Meanwhile, melt the remaining butter in a Dutch oven over medium - low heat.

Heat and stir over a low heat until just melHeat and stir over a low heat until just melheat until just melted.

Melt 1/4 cup butter in a large nonstick skillet over medium - high heat; add chicken, and sauté 5 to 6 minutes or until done.

In a small / medium saucepan over medium heat, combine remaining milk (1 cup), Nutella, and salt, and whisk until the Nutella has melted.

Meanwhile, melt the butter in a large skillet over medium - high heat.

In a large saucepan over a very low heat gently melt 300 grams (10 1/2 ounces) of the white chocolate along with the condensed milk.

Melt the peanut butter and coconut oil together in a double boiler set over medium heat.

In a medium - sized heavy - bottom saucepan or skillet over medium heat, melt the butter.

combine the cream and chocolate chips in a small saucepan and cook over low heat, stirring constantly, until melted and smooth.

In a medium sized saucepan melt down the butter over a medium low heat, making sure you don't brown it.

Melt one tablespoon of ghee in a large cast iron skillet over medium - high heat.

Melt together, over low heat, equal parts cacao butter and coconut oil.

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

Melt over low heat and stir until a smooth mixture forms.

Make almonds: Stir the almonds and sugar in a small saute pan over medium heat till sugar melts and nuts are browned slightly.

Over medium heat combine chocolate and cream stirring until chocolate is fully melted.

In a large sauté pan, melt butter over medium heat.

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.

In a medium - sized saucepan over medium heat, melt the butter.

Then instead of removing it from the heat after it's melted — we'll leave it over the heat and begin to gently whisk the butter as it bubbles.

To make the glaze: in a small saucepan over medium heat, melt the butter, reduce heat to simmer / low.

In a large pot over medium heat, melt the ghee.

In a large frying pan, melt the butter over medium heat.

Now to make brown butter we first melt the butter in a saucepan over medium heat.

While bread cools, make your glaze: in a small saucepan, heat butter over medium - low heat until melted.

In a sauté pan, heat the sugar over medium heat, whisking as the sugar begins to melt, this takes about 5 minutes.

I slowly melted mine in a sauce pan over a low heat, until smooth and shiny.

Melt the butter in a large sauté pan over medium heat, and continue to cook until a light brown color.

Melt 1 tbsp butter in a saute pan over medium heat until it browns (we brown the butter so it takes on a nutty flavor).

Melt butter in a medium pan over medium heat.

Stir over medium heat, until most of the chocolate has melted.

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

On a nonstick or cast iron pan over medium - low heat, cook the sandwiches until the bread is golden brown on both sides, and the cheese just melted.

Melt all over medium heat in a small pot on the stove.