Sentences with phrase «salt in a heavy saucepan»

Combine sugar, corn syrup, 3/4 c water and salt in a heavy saucepan.

Not exact matches

Stir together sugar, cornstarch and salt in a large, heavy saucepan.

Dulce de Leche: Put the milk, sugar, corn syrup, baking soda and salt in a large, heavy - duty 8 quart (8 liter) saucepan or Dutch oven.

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

In a small saucepan, heat 120 ml / 1/2 cup heavy whipping cream and a small pinch salt until just simmering, then pour over the chopped chocolate.

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.

Heat the oil in a large soup pot or heavy duty saucepan over medium heat and add the onion, garlic, red peppers, season with salt and pepper and Italian seasoning.

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.

Mix brown sugar, corn syrup, butter and salt in a heavy 2 - quart saucepan.

In a heavy saucepan or top of a double boiler mix the sugar, flour, dry mustard, salt and turmeric.

In a large non-reactive saucepan over medium - high heat, combined together the milk, heavy cream and salt.

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

In a heavy 4 - quart saucepan, combine milk, cream, corn syrup, salt, and remaining 2/3 cup (133 grams) sugar.

Heat the olive oil in a large, heavy saucepan over medium heat, then add the onion, shallots, garlic, and salt.

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.

Combine the corn syrup, molasses, sugar, and salt in a heavy 3 liter (3 - quart) saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges.

In a large saucepan over medium heat, simmer the heavy cream, sugar and salt until the sugar dissolves.

FOR THE FILLING In a 3 - quart heavy saucepan over medium heat whisk together sugar, cornstarch, salt and yolks until combined well.

In a heavy small / medium saucepan add the granulated sugar, lemon juice, salt, vanilla, 6 large egg yolks, and 3 large eggs.

In a heavy saucepan bring cream, milk, sugar, zest, and salt just to a boil, stirring occasionally.

For the hot chocolate, combine the unrefrigerated coconut milk, heavy cream, regular milk, sweetened condensed milk, chocolate, vanilla and salt together in a large saucepan and stir constantly until the chocolate is melted and the mixture has heated.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisin cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisIn a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

Combine the juice, agar, and salt in a small, heavy saucepan.

In a medium, heavy saucepan, whisk together the sugar, cornstarch, salt, and egg yolks until well combined, then add the milk in a steady stream, whisking continuouslIn a medium, heavy saucepan, whisk together the sugar, cornstarch, salt, and egg yolks until well combined, then add the milk in a steady stream, whisking continuouslin a steady stream, whisking continuously.

To make the chocolate syrup, in a medium - size, heavy - bottom saucepan, place the water, sugar, salt, and optional corn syrup, and whisk to combine.

Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes.

Whisk sugar, cornstarch, cocoa powder, espresso powder, and salt in heavy medium saucepan.

* To make strawberry syrup, place hulled frozen or fresh strawberries in a medium - size, heavy bottom saucepan with 1 / 8 - inch of water, about 1 tablespoon granulated sugar per 1/2 pound of strawberries (or more to taste) and a pinch of kosher salt.

-- In a 3 - quart heavy saucepan cook granulated sugar, corn syrup, 1/2 cup infused water (discard any remaining water), and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.

Bring lentils, 5 cups water, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils).

Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.

In a medium - size, heavy - bottom saucepan, place the coconut oil or butter, milk, sugar (if you use 1 1/2 cups of sugar instead of 2 cups, the cookies just won't set up as firmly) and salt.

Chocolate ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.

In a heavy, medium size saucepan over medium - low heat, add 3 baskets of the blueberries, the orange juice, maple syrup, sugar, lemon juice, orange zest and salt and stir until the sugar dissolves and the mixture begins to simmer.

Combine the sugar, cornstarch and salt in a heavy duty saucepan.

Combine all but 1/4 cup of the coconut milk, the stevia or sugar and salt in a heavy - bottomed saucepan.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy - duty saucepan.

Heat the remaining heavy cream, milk, sugar and salt in a large saucepan over medium heat until the sugar dissolves.

Whisk sugar, cornstarch, and salt in heavy medium saucepan until no lumps remain.

Bring 1 cup water, butter, and salt to simmer in heavy medium saucepan over medium heat, whisking until butter melts.

Put the sugar and salt in a 3 - quart heavy - duty saucepan.

Boil cream in a 1 - to 1 1/2 - quart heavy saucepan, uncovered, 2 minutes, then add to pasta along with trout, zest, reserved cooking water, dill, salt, and pepper and toss until combined.

directions For the Custard: In a medium saucepan whisk together the heavy cream, whole milk, salt, vanilla bean, egg yolks, sugar and cornstarch.

In a small saucepan over medium heat, bring the heavy cream and salt to a simmer.

In a heavy - bottomed saucepan over medium heat, combine the cream, milk, 1/2 c sugar, and the salt.

In heavy small saucepan, combine sugar, cocoa powder and salt; mix well.

To prepare wild rice: Combine water, rice and salt in a small heavy saucepan; bring to a boil.

Whisk together brown sugar, cornstarch, and 1/4 teaspoon salt in a heavy medium saucepan, then whisk in milk and cream.

Bring milk, 2 tablespoons granulated sugar, and salt to a simmer in a medium, heavy saucepan (do not boil).

MAKES ABOUT 1 CUP PREP: 15 MINUTES TOTAL: 15 MINUTES Recipe by Lori Longbotham October 2010 INGREDIENTS 1/4 cup (1/2 stick) unsalted butter 1/2 cup maple sugar 3/4 cup heavy whipping cream 1/8 teaspoon coarse kosher salt 5 to 6 drops imitation maple extract PREPARATION Melt butter in heavy medium saucepan over medium heat.