In a large saucepan, heat oil
over a medium low heat and add onion, carrot, celery, chopped garlic and fennel seeds.
Melt the butter in a saucepan
over medium low heat.
If the caramel has hardened, place it back
over medium low heat and whisk until it's smooth.
Dredge chicken thighs in flour; cook in bacon grease
over medium low heat until browned on both sides, about 10 minutes.
Place milk and butter into a small saucepan and heat
over medium low heat until butter is completely melted.
Then heat the remaining olive oil in a skillet
over medium low heat.
Heat 2 Tbsp olive oil in a skillet
over medium low heat.
Heat pan
over medium low heat, add onion and saute until translucent.
In a large dutch oven or pot, sauté sesame oil
over medium low heat.
Put your honey in a small pot
over medium low heat.
In a large frying pan heat oil
over medium low heat.
Cook about 10 minutes (timing will depend on the temperature of the grill) on each side
over medium low heat.
While the chicken and squash are cooking place the onions with the butter in a pan on the stove
over medium low heat until very soft.
Cover pan with a lid and simmer
over medium low heat for 25 - 30 minutes or until all liquid is gone.
About 20 minutes before the tomatoes have finished roasting, heat 2 tablespoons of olive oil in a large pot
over medium low heat.
Preheat a heavy 8 ″ skillet
over medium low heat.
In a small pot
over medium low heat melt the coconut oil, cacao powder, and Swerve together.
To wilt greens I like to heat a skillet
over medium low heat, toss fresh mixed greens with oil and lemon juice, place in skillet, cover and then turn off heat and let sit until wilted.
Heat up a large cast iron pot
over medium low flame.
Cover and simmer
over medium low - heat while the squash finishes cooking (about 30 minutes or so).
In a skillet, heat the olive oil
over medium low heat and cook the patties, turning once and gently pressing the second side into the pan.
Melt butter in a large pot
over medium low heat.
To cook quinoa: Place a teaspoon of olive oil in a saucepan
over medium low heat and add ⅙ cup of dry quinoa, stir until dry quinoa is slightly toasted ~ 1 minute
olive to the pot
over medium low.
Heat milk and 3 Tbsp butter in a small saucepan
over medium low heat.
You start by melting butter, sugar, heavy cream and mini marshmallows together in a saucepan
over medium low heat.
* To toast the coconut, spread it out in a small saute pan and cook
over medium low heat, stirring constantly, until it turns a golden brown.
Bring to a boil, then reduce the heat to a simmer
over medium low heat.
Gently melt the cocoa butter, coconut oil, and beeswax in your 8 cup glass measuring cup with handle set in the large pot of simmering water
over medium low heat.
asparagus, trimmed & cut into 1» pieces Heat the oil in a heavy bottomed pot
over medium low heat; add onions and sauté until onions are translucent.
To make the candied walnuts, in a non-stick sauté pan, melt 1 tbs of butter
over medium low heat.
In a soup pot
over medium low heat, add olive oil, diced onion, minced garlic, red pepper flakes, dried thyme and black pepper.
Place coconut milk in a saucepan
over medium low heat to warm.
In a large saucepan, melt 4 tablespoons of butter
over medium low heat.
Then, add your coriander seed (1/2 cup), sesame seeds (1/2 cup), cumin seeds (1/4 cup), and whole black peppercorn (1tsp) to a skillet
over medium low heat and stir until you can smell the spices, about 5 minutes.
Over a medium low heat, whisk constantly until thick.
Whisk together
over medium low heat till the sugar is fully dissolved and the spices are blended into the milk.
Stir constantly
over medium low heat until mixture comes to a boil.
Cook the lamb
over a medium low heat about 20 minutes, flipping the lamb every 5 minutes, until internal temperature reaches 135 degrees.
In a large pan, drizzle oil
over medium low heat.
Combine all ingredients in a small sauce pan and heat
over medium low heat, stirring occasionally.
Over a medium low heat, simmer the berries and the juice until the berries get soft.
Toast whole dried spices in a medium, heavy - bottom sauce pan
over medium low heat for 2 - 3 minutes, or until fragrant.
If serving Hủ Tiếu Khô (dry noodles), prepare the accompanying sauce by heating the oil
over medium low in a small saucepan.
In a large saucepan
over medium low heat, fry bacon until fully cooked and crispy on both sides, turning when necessary.
Melt butter in medium saucepan
over medium low heat.
Place almond milk, spices, and extracts in a large saucepan
over medium low heat.
1/4 cup canola oil 2 leeks, white part only, split, chopped and rinsed 7 ears corn, kernels removed, cob discarded 6 tablespoons unsalted butter, divided Salt, to taste For Garnish: Heirloom grape tomatoes, cut in half Micro basil Crème fraiche In a large saucepan
over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any color.
Reheat gently
over medium low heat with more ghee / coconut oil and a splash of plant milk or water.
Warm coconut oil in a large pan
over medium low heat, add onions and saute for about 7 - 10 minutes, until soft and translucent.