Put about 1/2 of chocolate chips in a microwave
safe bowl with a little coconut oil if desired to keep it smooth.
Spray a small microwave
safe bowl with cooking oil spray generously.
Fill a microwave
safe bowl with water and a sliced up lemon.
Place the chocolate chips in a microwave
safe bowl with the shortening.
Add the cauliflower florets to a microwave
safe bowl with 1/4 cup water.
Unwrap the caramel candies and place them in a microwave -
safe bowl with water and cream.
Place mushrooms in a small microwave
safe bowl with 1 tsp.
Place the cauliflower and water in a microwave
safe bowl with a lid and microwave for 6 - 8 minutes, or until cooked throughout.
Instead of dealing with globs of chocolate stuck to the inside of a bag, I melt the peanut butter and chocolate in a large microwave -
safe bowl with a cover, mix in the cereal, dump in a few generous scoops of powdered sugar, tightly cover the bowl, and then shake.
Place in a microwave
safe bowl with 1/2 cup water and top with a lid.
Place them into a microwave
safe bowl with a small amount of water.
Chop chocolate into small pieces and place in a microwave
safe bowl with the butter.
Add the cauliflower florets to a microwave
safe bowl with 1/4 cup water.
Pour the mixture into popsicle molds or a freezer -
safe bowl with a tight lid.
To make the jicama tortillas, either place the jicama discs in a steamer basket over boiling water for 3 minutes or place them in a microwave -
safe bowl with 2 tablespoons water, cover, and microwave on high for 3 minutes.
Place the diced potatoes in a medium - sized, microwave -
safe bowl with 1 to 2 Tbsp of water.
Lightly spray a small microwave
safe bowl with nonstick cooking spray.
After the cauliflower is «riced» I put it in a microwave
safe bowl with all the other ingredients, cook for four minutes, stir, then cook for another four minutes.
Not exact matches
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Add the vanilla and almond extracts, pour into a heat
safe bowl, and cover
with plastic wrap so that it touches the surface of the pudding.
Line a freezer -
safe bowl (~ 1-1/2 quart size)
with plastic wrap, leaving extra hanging over each end (to wrap back over).
6) Ladle the soup into oven
safe bowls, cover
with sliced baguette, and sprinkle generously
with parmesan and Swiss.
When the tomatoes are done, transfer them to an oven
safe plate or serving
bowl and top
with the goat cheese (you can slice it, crumble it, or leave it in a log).
Place oven
safe bowls on a baking sheet, fill
with soup.
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safe bowl.
Put them in a microwave -
safe bowl for about 45 seconds, stir
with a rubber spatula and return for another 30 seconds, sir and repeat until just melted.
Add the semi-sweet chocolate in chunks to a microwave -
safe bowl along
with the vegetable oil.
Then make the pastry cream by mixing the milk, egg yolks, brown sugar, cornstarch, and cinnamon
with a wire whisk in a small microwave -
safe bowl.
Alternatively, place the milk in a large microwave -
safe bowl or a large glass measuring cup
with a spout (for easy pouring) and microwave it in 2 - to 3 - minute intervals, until it reaches 180 ° or boils.
In a small, microwave
safe bowl, add the sliced carrots
with a little bit of water.
In a microwave
safe bowl or in a small pan, heat the 1/4 apple
with cinnamon and nutmeg and optional sweetener until caramelized.
Place 3/4 Cup + 2 Tbsp of the almond butter, reserving the rest for later, along
with the honey in a large microwave -
safe bowl and microwave until the almond butter is smooth and melted, about 1 - 2 mins.
(You can make your own by adding a heat -
safe bowl on top of a saucepan filled
with water and bringing it to a boil).
In small microwave -
safe bowl, melt butter and then mix together
with olive oil; set aside.
Mix the next three ingredients, through the chili
with 1 Tablespoon water in a small microwave
safe bowl.
Melt chocolate chips - Heat water in small sauce pan
with a oven -
safe bowl over it.
Place in a microwave
safe bowl and cover tightly
with two layers of plastic wrap.
In a small microwave -
safe bowl, combine the dark chocolate chips
with the coconut oil.
While cookies are baking, melt milk chocolate chips using a double boiler or a microwave -
safe bowl (be sure to only heat in 15 - 20 second increments, stirring between, and handle
bowl with care as it may become hot).
In a microwave
safe bowl melt the caramel, starting
with 30 seconds and continuing in 15 second intervals until melted.
Put the butternut squash in a microwave
safe bowl and cover (allowing a slight opening of steam to escape)
with a microwave
safe lid or plastic wrap.
Place 1/2 cup of the chocolate chips in a microwave
safe bowl along
with the oil, and heat for 30 to 60 seconds.
Place the riced cauliflower in a large, microwave -
safe bowl (or a medium, heavy - bottom lidded stockpot), add about 2 tablespoons water and cover tightly
with plastic wrap (or the stockpot lid).
Combine meatballs and stock in a microwave -
safe bowl; cover
with plastic wrap.
Put leftovers in a cake
safe or inverted
bowl with a knife slipped under the edge to let in air.
Store cakes
with a creamy frosting loosely covered
with aluminum foil, plastic wrap or waxed paper or under a cake
safe or a large inverted
bowl.
In a microwave
safe bowl, melt the chocolate
with the milk at 50 % power until smooth.
Heat VANILLA MILK CHOCOLATE CHIPS in microwave -
safe bowl on medium power at 30 - 50 second intervals until chocolate is melted
with no lumps; stir as needed between intervals; pour into tall glass jar for dipping pretzels.
If drizzling
with peanut butter, heat the peanut butter in a small microwave
safe bowl for 30 seconds.
Step 2In a medium microwave -
safe bowl, microwave the mozzarella in 30 - second intervals until it is melted and can be manipulated easily
with your hands.