Sentences with phrase «pan with simmering water»

In a small sauce pan add the vegan chocolate, vegan milk and coconut oil and place over a pan with simmering water.

Place over a pan with simmering water and continue mixing for about 7 - 8 minutes until thick and tripled in volume.

Combine the chocolate, butter, rum in a heatproof bowl and set over a pan with simmering water.

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.

Not exact matches

Add the blueberries into a small saucepan over low heat, allow ice to melt, and leave simmering with the pan open, for about 10 mins till the water has evaporated and the fruits are softened.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved.

Fill a large baking pan with hot water (simmering is fine) and place in the oven.

To decorate, melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, drizzle over the loaf and sprinkle with the chopped hazelnuts.

Place a large stainless steel bowl over a sauce pan with about an inch of simmering water.

Place sauce pan over another with an inch or so of simmering water.

Cover an orange with water in a pan and bring to the boil, simmer for 30 minutes.

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.

Set bowl over a pan simmering with water (not touching the bowl) and continue to beat mixture with the hand mixer for 12 minutes (until stiff peaks form and frosting temperature reaches 160 degrees F. I used a candy thermometer for this).

While sweet potatoes cook, add 3/4 cups lentils to sauce pan with 1 1/2 cups water, cover with lid and bring to boil, then simmer until cooked through.

The bowl does not touch the water, but creates a seal with the bottom pan to trap the steam produced by the simmering water.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

Place the jars back into the pan with hot water and simmer for about 10 minutes.

Place the roast in a large pan with water to cover and simmer until tender and the meat begins to fall apart, about 3 to 4 hours.

In a sauce pan, cover the wild rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender.

Fill a large, deep frying pan with water and bring to a gentle simmer.

While the water is simmering, squeeze the dough into the pan and clip off small sections with a knife (or scissors), about 1 1/2 inches long.

Put the oatmeal, cinnamon, milk, water and cashew butter in a separate, medium pan and bring to a simmer over a medium heat, stirring frequently with a wooden spoon.

In a large, heatproof bowl set over a pan of simmering water, melt the chocolate and butter until smooth (stirring with a wooden spoon) then remove from the heat and let cool a bit.

Blend the cashews and water until very smooth, and stir into the soup pot along with the cooked vegetables from the frying pan, and simmer on low for 5 to 10 minutes covered before serving.

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.

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.

-- Add a couple of tablespoons of water to a pan with the chopped apples, cover and place over a medium heat and simmer for a few minutes until apples have broken down and are soft.

Place them in a pan with some water and let this simmer on low heat.

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.

Fill the pan with 1 inch of water and bring to a simmer over medium - low heat (the bowl will begin to rattle).

In the meantime, put the anchos in a small pan, cover with water, and simmer for ~ 5 minutes.

1 Poach the chicken thighs, peppercorns and garlic in a large pan just covered with water and simmer gently, lid on, for 18 - 20 minutes until cooked through.

To get started, I fill a large, shallow sauté pan with an inch or so of water and bring it to a simmer.

Next time I suggest two things to guard against it... first, do it double - boiler style, with a heatproof bowl over a pan of barely simmering water (don't let the bottom of the bowl touch the water).

Place in one pan, cover with water, and then bring to the boil plus simmer for 6 to 8 minutes (or till soft).

To use your homemade double boiler, add water to the pan and bring it to a simmer, then place the bowl on top and fill it with your ingredients as outlined above.

Simmer the herbs with water in a small pan for at least 30 minutes or until water is very dark.

• Heat oil in a large pan on a medium heat • Add mustard seeds, cumin seeds, coriander, cloves, onion and garlic and cook for 3 minutes • Remove from heat and add to a blender, with tomato • Meanwhile, heat potatoes in pan with a splash of water for 5 minutes • Add coconut milk, bay leaf, chili, ginger, tumeric and tomato mixture, and cook for a further 5 minutes with a cover • Add carrots and peas, and leave to simmer for 5 - 10 minutes, depending on how runny you like the liquid • Remove from heat and serve with quinoa or rice

Place into a heatproof bowl over a pan of simmering water and heat until melted, or place a small can (an empty tuna can is perfect) at the bottom of a pan, fill the pan with water and place a heat - proof jug with the ingredients inside on top of the can.

In the top of a double boiler or in a bowl set over (but not touching) a pan of simmering water, melt the semisweet chocolate and butter with the espresso.