Sentences with phrase «salt over medium»

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.

Make the panna cotta: In a medium saucepan, combine the lemon thyme, milk, cream, sugar and salt over medium heat and bring just to a simmer.

In a large oven safe skillet, combine the apples, butter, brown sugar, cinnamon, allspice, nutmeg and salt over medium heat.

In a small saucepan, combine the maple syrup, almond butter, sugar, cinnamon, saffron, and salt over medium heat.

Using the same large skillet, no need to clean it out, cook the tofu along with a couple pinches of salt over medium - high heat until heated through, and until it starts to brown a bit.

In same unwashed skillet, cook pork with 1/4 teaspoon salt over medium heat until cooked through and browned, breaking up the pork into small pieces as it cooks, about 4 minutes.

In a small saucepan, combine the maple syrup, almond butter, sugar, cinnamon, saffron, and salt over medium heat.

To make the barbecue sauce, cook the onion and garlic in olive oil with a pinch of salt over medium - low heat for 10 minutes, until soft.

Place the semolina in a pan with all the spices and salt over medium heat.

In a small saucepan, warm the almond milk, maple syrup, vanilla and salt over medium heat for about 7 minutes.

While the sweet potato is roasting, sauté the onion in the olive oil with a pinch of salt over medium - low heat, stirring often, until it's softened and browned, at least 20 minutes (longer if needed).

All it takes is simmering a mixture of your chosen milk, sugar and a pinch of salt over medium heat until it thickens.

Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium - high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown.

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.

Cook the onions and salt over medium - low heat for 20 to 25 minutes, until soft and starting to brown.

While the salmon is cooking, sauté and cover the chopped kale in a small amount of oil and salt over medium until wilted and a lighter shade of green.

For the Pumpkin Caramel, in a small pan whisk together the maple syrup, peanut butter, coconut oil, pumpkin puree, mixed spices, and sea salt over medium - low heat until completely smooth and silky.

Not exact matches

Heat vegetable oil in saucepan, over medium heat, for 30 seconds, then add onion mixture and 1.5 teaspoons salt (reserve 1/2 teaspoon salt for later).

Mix the oats, nut milk, 1/2 a cup of water and a pinch of salt in a saucepan and start to warm it over a medium heat.

Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat.

Warm the oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent.

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 large stockpot, combine the potatoes, kale, lemon juice, lentils, salt, garlic and 14 cups water and bring to a boil over medium - high heat.

In a small / medium saucepan over medium heat, combine remaining milk (1 cup), Nutella, and salt, and whisk until the Nutella has melted.

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

Place a large skillet over medium heat, and add the ground beef, onion, and a pinch of salt and pepper.

In a large soup pot heat the butter over medium - low heat and cook the onion, garlic and a dash of salt and pepper 5 minutes, stirring often.

Add the apples, onions, and salt to the pan and sauté over medium heat, stirring frequently, until cooked down and caramelized.

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minutes.

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

Heat oil in large pot over medium - high heat; add sweet potato, onion garlic and salt.

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.

Put the beans and the liquid in a large pot or Dutch oven over medium heat; sprinkle with salt and pepper.

If you're using kale or another green, you can choose to leave it raw or sautee it over medium high heat with a tablespoon of oil, 2 cloves of garlic, and salt and pepper to taste.

Heat olive oil in a large oven - safe skillet or pot over medium heat and season with salt and pepper.

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

In a small saucepan over medium heat, combine the soy milk, coffee, maple syrup, cocoa, chocolate chips, and salt.

In a skilled over medium heat, saute the onion and capsicum with a sprinkle of salt in a small amount of oil until the onions soft and translucent - set aside.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Preheat a large cast iron pan over medium heat, saute onions in olive oil and a pinch of salt for about 7 minutes, until lightly browned.

In a large skillet over medium heat, cook the ground beef, garlic, chili powder, cumin and salt and pepper until beef is no longer pink.

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.

While squash is cooking in microwave, sauté the onion and garlic in 1 tablespoon Cabot Salted Butter for 5 minutes over medium - high heat in a large skillet.

Heat lard in a large skillet over medium heat, then add in vegetables, sprinkle with sea salt, thyme, and sage, stirring around to lightly sweat, about 3 - 5 minutes,

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.

This is an easy tip and makes a big difference in taste - in a medium pan over low heat, heat up the canned pumpkin puree, spices, and salt.

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.