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

Leftovers can be stored in the fridge for up to 1 week or frozen for up to 3 months — to reheat place in a saucepan over low heat or use the low power option on your microwave.

Not exact matches

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.

Place the butter, chocolate and golden syrup in a saucepan over a low heat.

Place your halved, hulled strawberries in a heavy - bottomed saucepan, over low heat.

Place white chocolate chips and 1/3 cup heavy cream in a small saucepan over low heat.

Place the mixture in a saucepan and place over medium - low Place the mixture in a saucepan and place over medium - low place over medium - low heat.

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

Place a stick of butter in a saucepan over medium - low heat, and then babysit it.

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.

Place your chocolate in a small saucepan and melt over low heat.

Place the water and sugar in a saucepan over low heat.

Place chocolate and butter in a large saucepan over low heat and stir until smooth.

Place the butter and chocolate in a medium - size saucepan over low heat and let melt together, stirring until smooth.

Place butter in a large saucepan and melt over medium - low heat.

Place all the ingredients except the white vinegar in a saucepan, cover and simmer over low heat for about an hour or until the liquid is reduced to about 1 1/2 cups.

Place the butter and honey in a small saucepan over low heat and stir until the butter is melted.

Place mangoes, sugar, water and lemon juice in a saucepan and cook over low - medium heat until fruits are tender, about 10 to 12 minutes.

To make the ganache, place the chocolate and cream in a small saucepan over a low heat, and stir until the ganache is smooth, melted and combined.

Place the saucepan over low heat and place a candy thermometer in the mixPlace the saucepan over low heat and place a candy thermometer in the mixplace a candy thermometer in the mixture.

Place all the ingredients in a saucepan and stir, over medium - low heat, until melted and the mixture comes to a boil.

Place marshmallows, butter and milk in a medium saucepan over a low heat.

Place the butter in a small skillet or saucepan and melt over low heat.

Place the chocolate and coconut oil in a small saucepan over low heat, stirring frequently, until melted and smooth.

Place Rao's Extra Virgin Olive Oil in a large saucepan over medium - low heat.

Place in small saucepan with 1/4 cup olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, 5 minutes.

In a small saucepan, combine the chocolate chips and coconut oil, and place over low heat.

Place the cacao butter in a heat proof bowl over a saucepan of water (Bain Marie) and gently melt on a low heat.

To make the topping: Place caramel and cream in a small saucepan and warm over low heat, or put the ingredients in a microwave - safe bowl and microwave at low power.

Place quinoa and broth in a medium saucepan and bring to a boil over medium - high heat; cover, reduce heat to medium - low and simmer until quinoa is tender and liquid has been absorbed, about 15 to 20 minutes; set aside to cool.

To make the glaze, place the cream in a saucepan over low heat.

Place smashed garlic cloves and olive oil in a small saucepan over medium - low heat.

In a small saucepan, place 6 cloves garlic and 1/2 cup milk; heat over low heat while the potatoes cook, stirring, occasionally (do not allow to boil).

Place the butter, milk, sugar and chocolate in a large saucepan over medium - low heat and stir until smooth.

Place quinoa and broth in small saucepan and bring to a simmer, Cover and simmer over low heat until liquid is absorbed, about 20 minutes.

Place chocolate and remaining butter in a heat resistant bowl over a small saucepan of barely simmering water over low heat.

Place the butter and cacao in a saucepan over low heat and stir until smooth.

(Note: Alternatively, you can make an easy caramel by placing 20 unwrapped Kraft caramels (140 grams)(5 ounces) and 1/4 cup (60 ml)(60 grams) heavy whipping cream in a saucepan and melt, over low heat (stirring frequently), until smooth.

Place the egg whites and sugar in a medium saucepan over medium - low heat.

(Alternatively, place the chocolate and oil in a small saucepan and slowly warm over low heat until melted.)

Start Pears - while sweet potatoes are cooking, place the pears, cloves and water in a small saucepan, simmer over low heat for 12 minutes or until tender, stirring occasionally.

Place the remaining ingredients in a small saucepan over medium - low heat.

Place coconut cream concentrate, almond butter, 1/4 cup coconut oil, salt, vanilla, and honey in a small saucepan and heat over low heat, stirring constantly, until melted and smooth.

Place cream in a small saucepan and bring to a simmer over medium - low heat.

For the Barbacoa sauce, place all ingredients in saucepan, whisk, place over medium heat and simmer 5 - 7 minutes over low heat.

Put a saucepan on boil with a heatproof bowl over the top of it (not touching the water) and place your chopped dark chocolate in the bowl to melt over low / medium heat.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cPlace fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cplace the sprig of fresh rosemary in the jar, and cover.

Chocolate Glaze: Place ingredients in a small heavy - bottomed saucepan over very low heat; stir until ingredients are melted and glaze is smooth.

Place the coconut sugar in a large heavy - bottomed saucepan over a low heat.

To make Bean Paste Sauce: Place brown sugar in heavy saucepan, and melt over medium - low heat, taking care not to burn.

In a small saucepan, combine olive oil, coconut oil, sliced garlic, and cinnamon stick and place over medium - low heat and cook until the oil starts to bubble around the edges of the pan and the garlic is lightly golden, 5 to 7 minutes.