Sentences with phrase «over low heat just»

1 Heat the milk in a saucepan over low heat just until lukewarm.

Add the herbs, a pinch of salt, and the olive oil to a small pot and place over low heat just until the herbs become fragrant.

Place all of the wet ingredients in a small saucepan and heat gently over a low heat just until they melt together and are nice and runny.

Then gently heat the oils and mango butter on the stove over low heat just until the mango butter has melted.

Stir the blended mixture back into the soup and cook over low heat just until heated through.

Place it in a small sauce pan over low heat just until it starts to melt.

Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don't want to let it boil).

In a medium saucepan or pot, mix all the filling ingredients together and warm them over low heat just until they're slightly warm and the coconut cream and oil are melted.

Place strips of bacon in a cold skillet and cook them over low heat just until fat is transparent.

In a saucepan heat the black beans, cumin and chili powder over low heat just until the beans are heated through.

Stir milk and butter in small saucepan over low heat just until butter melts; set aside.

Place over low heat just until the gelatin dissolves and then pour it over coffee mixture.

Reheat caramel: While making ganache, warm remaining caramel sauce in a separate small pan over low heat just until it begins to bubble; remove from heat.

Set the pan over a double boiler and heat over low heat just until the oils and beeswax are melted.

Place gelatin over low heat just until the gelatin dissolves and then pour it over melted chocolate.

Place the pot of syrup over low heat just to make it pourable but not hot.

Empty the pot of water; add the sugar and cup of water and stir over low heat just until the sugar is dissolved.

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

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

Cook and stir over low heat just until melted.

Not exact matches

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

When you need to flip them over, just lower the heat, flip them, put the screen back on and increase the heat once again.

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.

Toast the sesame seeds in a small skillet over medium - low heat until fragrant, just a few minutes.

In a large skillet, heat 2 tablespoons olive oil over medium - low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.

To make the filling, I just chopped up some Bosc pears and tossed them with some lemon juice, coconut sugar and spices, and cooked them over a low heat.

Cooking food gently over low heat in liquid that is just below the boiling point (about 180ºF to 210ºF).

Continue simmering over medium - low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

It basically just requires whisking some ingredients over low heat, chilling, churning, then chilling some more - pretty much fool - proof, you guys!

Combine the peanut butter, maple syrup, salt, and agar flakes in a large saucepan over low heat and stir constantly until smooth, hot, melted, and bubbling just a bit.

Add a little more olive oil to the pan, add the greens and cook over a low heat for a few minutes, until just wilted.

I refrigerated it overnight and it tasted even more delicious; just let the saucepan come to room temperature, add a splash of water and reheat it over low heat.

Heat the heavy cream in a saucepan over medium - low heat, just until it is simmering along the edHeat the heavy cream in a saucepan over medium - low heat, just until it is simmering along the edheat, just until it is simmering along the edges.

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 over medium - low heat just until Jell - o is dissolHeat over medium - low heat just until Jell - o is dissolheat just until Jell - o is dissolved.

Melt the chocolate, butter and honey in a pan over very low heat until just melted.

In a small saucepan, heat heavy cream over medium low heat until bubbles just begin to form around the edges.

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.

rosemary in a small saucepan over low heat until just warm; set aside in a warm spot.

Cook these for just a minute or two over medium low heat, just until you see the slightest bits of golden color beginning to appear.

Just whisk together coconut milk, milk and cocoa powder, and bring them to a simmer over medium - low heat.

Switch to a wooden soup and continue to stir over very low heat until it thickens — just a minute or two.

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.

And finally, we'll add in the green onions and diced eggs (for the diced eggs, you can just fry 2 beaten eggs over low heat until completely cooked through).

Warm cream in a small saucepan over medium - low heat, just until it simmers.

Add heavy cream to a small saucepan and heat over medium - low heat until cream is heated through and just starting to bubble at the edges (do not let it boil).

Heat a medium size skillet over medium low heat, spray the sides of the pan just a tiny bit with cooking spray and then sprinkle cream of wheat into the pan just to coat it a Heat a medium size skillet over medium low heat, spray the sides of the pan just a tiny bit with cooking spray and then sprinkle cream of wheat into the pan just to coat it a heat, spray the sides of the pan just a tiny bit with cooking spray and then sprinkle cream of wheat into the pan just to coat it a bit.

Heat butter in a pan over medium - low heat just until foaming; then add beaten eHeat butter in a pan over medium - low heat just until foaming; then add beaten eheat just until foaming; then add beaten eggs.

Transfer the sauce to a medium - sized pan and cook over medium - low heat, just until heated through, stirring often and adding more water as needed if the sauce is too thick.