Sentences with phrase «salt and sugar over»

Place the daikon in a bowl and sprinkle the salt and sugar over the top and toss to mix well.

In a medium pot, heat the butter, water, salt and sugar over a medium heat until the butter has melted and the water is boiling.

Not exact matches

If you like the basic oatmeal with no changes, this is a very cheap route to go — since you can re-use the baggies, the only recurring cost over a realistic timeframe is the oatmeal itself — a bag of sugar and a canister of salt will last you effectively forever with this recipe.

Our usual worries over fat, salt, and sugar content now have another troublesome additive: confusion.

Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef.

Melt the butter in a large non-stick pan and add the apples; stir over medium heat for 2 minutes, then add the brandy, nutmeg, cinnamon, salt, cornstarch mix, and brown sugar.

In a saucepan over medium heat combine the pineapple juice, sugar, egg yolk, salt and cornstarch and whisk until smooth.

Grind up the graham crackers in a food processor or blender, making sure you don't over process into a flour, then mix that together with the butter, sugar, and salt.

In a small saucepan, mix the Truvia brown sugar, half and half, butter and salt in a saucepan over medium - low heat.

In a small saucepan, whisk together coffee, cocoa powder, sugar, and salt and bring to a simmer over medium - low heat.

Bring the water, butter, sugar and salt to a boil in a large sauce pan over medium high heat.

Then I made a rub of sea salt, black pepper, sugar, rosemary, and parsley and rubbed it all over the roast.

Bring water, butter, and salt or sugar to a boil in a heavy - duty saucepan over high heat.

In a medium sized saucepan, add the sugar, vinegar, cinnamon sticks, salt and cloves and stir over a medium heat until the sugar has dissolved.

Stir the sugar and salt into the crumbs, then pour the brown butter over and stir until the mixture will stick together when pressed.

Place sugar, water, and salt in a small pot over medium heat.

In a medium saucepan, combine the vinegar, brown sugar, salt, mustard seeds, black pepper, and red pepper flakes; bring to a boil over high heat, stirring occasionally.

TO MAKE THE BRINE Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries and candied ginger in a large stockpot over medium - high heat.

To a medium saucepan, add the infused doughnut - milk, sugar and salt; heat over medium until the milk reaches a slight simmer and the sugar dissolves.

In a large saucepan over medium heat mix the heavy cream, vanilla bean scrapes and actual vanilla pod, 1/4 cup sugar and salted caramel.

Whisk together coconut milk, vanilla, sea salt, and coconut sugar in a sauce pot over medium - low heat until sugar and salt have dissolved.

Add the sugar, corn syrup, water and salt to a saucepan over medium heat.

Combine salt, balsamic vinegar, ketchup, orange juice concentrate, and brown sugar in a bowl and pour over chicken.

Cook gently for approx 5 minutes until beginning to soften, then sprinkle over sugar and salt.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

While the cider boils, heat 1 cup of heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and a pinch of salt in another medium saucepan over medium heat.

So whether it was adding more sugar & salt, actually using the hazelnut flour this time, and not over baking — they came out wonderfully moist and flavorful.

(I'm on a tender bread thing at the moment) I am struck by how salt and sugar amounts are all over the board in batter breads.

In a medium saucepan over medium - high heat, combine the water, butter, brown sugar, vanilla extract, salt and 1/4 teaspoon cinnamon.

Place brown sugar, cream, butter and salt in a saucepan over medium heat and stir constantly until dissolved.

In a medium sized bowl, I whisked together brown sugar, ketchup, vinegar, soy sauce and garlic salt and then poured it right over top of the chicken.

Combine vinegar, sugar, mustard seeds, turmeric, chili flakes and salt in a large saucepan and bring to a boil over high heat.

For the pecan praline topping, combine the butter, brown sugar, heavy whipping cream, and salt in a medium saucepan over medium - low heat.

Combine the agave nectar, apple juice concentrate, sugars and salt in a saucepan and cook over medium heat until the mixture begins to simmer.

Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract

Scatter over the remaining 1 / 2 - cup sugar and the pinch of salt, then beat to a stiff meringue.

Sprinkle white sugar and salt over the top.

Use a candy thermometer to bring the mixture of sugar, butter, and corn syrup up to 300 degrees F, then pour it over warmed, salted peanuts.

Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt.

Step 1: Put the vinegar, sugar and salt in a small saucepan over a medium heat.

Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat.

Mix the brown sugar, cinnamon and salt in a small bowl then sprinkle this mixture all over the buttered dough.

In a medium saucepan over high heat, stir together the sugar, corn syrup, salt and the remaining 1/2 cup of water.

Place the egg whites, sugar, cream of tartar, and salt in a clean metal or glass bowl, then place the bowl over the saucepan, making sure the bottom of the bowl is not touching the water.

Bring the cranberries, juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a medium saucepan over medium - high heat.

For pâte à choux: In a medium saucepan, bring water, butter, sugar, and salt to a boil over medium - high heat.

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.

Mix olive oil, minced garlic, coconut sugar and sea salt in a small bowl and pour over the tomatoes.

Sprinkle, the cassava flour, cinnamon, coconut sugar, nutmeg and salt over the top of the fruit and toss to completely coat the pieces.

Pour the spiced butter over the pepitas, add the sugar and salt, then toss to combine.