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

Combine coconut oil, honey, vanilla, cinnamon and sea salt in saucepan over low heat until fully mixed.

Not exact matches

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

In a saucepan, combine the cream, water, butter, and salt and warm 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.

Combine the peanut butter, maple syrup, salt, and agar flakes in a large saucepan over low heat and stir constantly until smooth, hot, melted, and bubbling just a bit.

Melt the butter and chocolate (and salt, if using) in a medium saucepan over very low heat on the stove top, stirring constantly until smooth.

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

Melt theCabot Salted Butter in a microwave safe dish or in a saucepan over low heat until melted.

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 balsamic vinegar, brown sugar, molasses, and salt in a small saucepan over medium / low heat.

Gingerbread Hot Cocoa 4 cups milk 1/2 cup cocoa powder 1/4 cup brown sugar 1/4 cup white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt whipped cream for topping In a medium saucepan over low heat, heat milk.

Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer.

Ingredients: 2 Tablespoons vegetable oil 4 Tablespoons Bigfat's 3o8 hot sauce 2 cups jasmine rice 3/4 cup coconut milk 2 1/2 cups water 1 pinch salt, to taste Prep Time: 7 mins Total Time: 32 mins In saucepan over medium low heat, add vegetable oil, 308 hot sauce.

In a 4 - quart saucepan over medium - low heat, add olive oil and heat for 1 - 2 minutes, then add garlic, rosemary, salt, pepper, and onions; cook until onions start to get tender and a little translucent, about 5 minutes.

In a large saucepan, heat together the brown rice syrup, almond butter, maple syrup and vanilla if using, and sea salt over medium - low heat.

In a saucepan over medium - low heat, combine cream, pimentos, Worcestershire sauce, cayenne pepper, smoked paprika, coarse salt and thyme sprigs.

-- 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.

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.

Stir together honey and salt in a small saucepan, and cook over medium - low heat 3 to 4 minutes or until mixture begins to bubble.

In a small saucepan melt the cacao, coconut butter, coconut oil, sweetener, salt and vanilla over low heat.

Combine the peanut butter, tahini, brown rice syrup, agave / coconut nectar, and salt in a small saucepan on the stove over low heat.

In a saucepan over medium - low heat combine coconut oil, salt, cocoa powder, and honey.

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.

In a large saucepan, over medium - low heat, add milk, agave syrup, vanilla extract, cinnamon and salt; stir to combine.

Bring brown sugar, cream, butter, salt, and 2 tablespoons water to a boil in a small saucepan over medium - low heat, stirring to melt butter.

Combine 1/2 cup water, sugar, corn syrup and salt over low heat in a saucepan, stirring with a wooden spoon until sugar is dissolved.

To make the ice cream, heat 1 cup of the heavy cream, sugar and salt in a medium saucepan over medium - low heat, stirring occasionally.

Simply combine everything but the salt and pepper in a heavy - bottomed saucepan over low heat, and whisk till the cheeses are melted, and everything is smooth.

Make the bites: In a small saucepan over low heat, whisk together 5 tablespoons coconut oil, 2 tablespoons peanut butter, 4 tablespoons maple syrup, cocoa powder, vanilla extract, and kosher salt until fully combined.

I started by measuring 2 cups of fruit — I opted for frozen strawberries, but Crum said any fruit would work — and combining it with 1/4 cup of sugar and a pinch of salt in a small saucepan over medium - low heat.

In a small saucepan, heat the coconut oil together with the maple syrup, almond butter, cinnamon, salt, vanilla and mix well with a whisk over low heat.

Heat crabmeat, olive oil, lemon zest, and lemon juice in a medium saucepan over low, stirring gently, until slightly warm; season with salt.

1/4 cup canola oil 2 leeks, white part only, split, chopped and rinsed 7 ears corn, kernels removed, cob discarded 6 tablespoons unsalted butter, divided Salt, to taste For Garnish: Heirloom grape tomatoes, cut in half Micro basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any coloin half Micro basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any coloIn a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any coloin canola oil for 3 - 4 minutes, until soft, making sure not to add any color.

Bring grapefruit, kumquats, shallot, sugar, salt, and 1/4 cup water to a simmer in a small saucepan over medium - low heat, stirring occasionally and lowering heat if needed, until citrus is soft and liquid is syrupy, 45 — 60 minutes.

In a 3 - quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.

Whisk the coconut milk, cocoa powder, salt, and espresso powder together in a medium saucepan over medium - low heat until it's steaming, but not yet bubbling, about 2 minutes.

Mix butter, brown sugar, vanilla and salt in a small saucepan over low heat stirring constantly until the sugar has dissolved.

Mix together the water, salt, cream of tartar and oil in a saucepan over low heat until warm.

In a saucepan, melt the honey, brown sugar and salt together over medium - low heat.

Make the bites: In a small saucepan over low heat, whisk together 5 tablespoons coconut oil, 2 tablespoons peanut butter, 4 tablespoons maple syrup, cocoa powder, vanilla extract, and kosher salt until fully combined.

Add the dates, butter, coconut milk, vanilla, and salt in a medium saucepan over medium - low heat.

In a small saucepan over low heat add almond butter, coconut oil, brown rice syrup, sea salt, vanilla and cinnamon.

Place the wheat berries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft.

In small saucepan over medium - low heat, combine the rice, coconut milk, agave, sea salt, and peanut butter and heat until warm and creamy.

In a medium saucepan over medium / low heat, stir the pumpkin puree, brown sugar, salt, cinnamon, ginger, allspice and nutmeg occasionally for 5 - 7 minutes.

While the soufflés bake, gently reheat the Salted Caramel in a small saucepan over low heat until warm and easily pourable.

2 Meanwhile, in a small saucepan, stir together the remaining sugar, milk, butter and salt over medium - low heat until the butter is melted; remove from the heat and let cool until lukewarm.