Combine ingredients in
a sauce pan and place over medium heat.
Just add a bit of water to
a sauce pan and place a metal bowl on top so it is resting on the -LSB-...]
Not exact matches
Place the pieces in a
sauce pan with the blueberries, cinnamon
and date syrup
and cover the bottom few cm's of the saucepan in coconut milk.
Then
place all the veg with the basil leaves into a
sauce pan, adding the olive oil, salt
and pepper.
Place the coconut milk, tomatoes, turmeric, cumin
and ground ginger in a large
sauce pan or even better a Le Creuset style cast iron casserole dish, allow these to heat until they begin bubbling.
Place the brown sugar, butter, milk, salt, vanilla
and piquin powder in a
sauce pan.
Place the rhubarb, raspberries, vanilla bean seeds
and pod,
and water in a
sauce pan.
Simply
place the three ingredients in a
sauce pan and heat really gently until the three have melted together, don't let them come to the boil though.
Place the water
and sugar in a large
sauce pan and, using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then using an electric mixture, whip the egg whites into fluffy peaks.
Then, slice the tomatoes into eighths
and the zucchini into thin half moons,
placing them into a
sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil
and a sprinkling of salt.
While these roast, peel the potatoes (just the ones for the soup)
and place them into a
sauce pan with cold water.
Next,
place the tomato
and toasted Guajilla in a small
sauce pan covered with water
and boil until soft, about 5 minutes.
Place apple mixture, water, lemon,
and maple syrup in a medium sized
sauce pan.
Cut the uncooked bacon into several large pieces,
and place in a medium
sauce pan.
Ingredients & directions for the rhubarb
sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it c
sauce: In a separate
pan,
place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional —
place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer
and cook for about 8 minutes, turn heat off, cover with a lid
and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool /
Sauce thickens as it c
Sauce thickens as it cools.
Cream room temperature butter
and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour
and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb
sauce so that it swirls through the batter /
Place in a 9 - inch square or 10 - inch round
pan coated with just a little butter
and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar
and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Rinse hulled barley under cold water
and place in a medium
sauce pan over medium heat.
Once thickened,
place 1/2 cup of the
sauce in a small bowl
and mix it with the Greek yogurt, then add the mixture back to the
pan and stir to combine.
Sour cherries preparation:
Place 2 C sour cherries, 1/4 C sugar, pinch of salt in a small
sauce pan and simmer for 4 — 5 minutes / Optional to add 2 T Triple Sec or Cognac at this point, simmer for 2 more minutes
and remove from heat.
In a
sauce pan of boiling water
place asparagus, zucchini
and peas in
and bring back to a boil, then drain.
When the last layer of noodles is
placed in the
pan you can spread the remaining
sauce evenly over them
and sprinkle a thin layer of cheese on top.
At this point you could add warm enchilada
sauce on top
and sprinkle with cheese
and serve, or you could
place all the burritos into a 13 × 9 baking
pan.
Once the shells are in
place, pour the remainder of the
sauce from the
pan over the tops of the stuffed shells
and follow with the remaining shredded cheddar cheese.
Alternatively, you can
place burritos in a 13x9 baking
pan, top with enchilada
sauce and cheese
and bake uncovered for 20 minutes in a 350 F oven, or until cheese is melted.
Place each shell on the
pan with the
sauce, until the shells are one layer
and fill the
pan.
Place the agar powder (or gelatin)
and lemonade in a small
sauce pan and heat for about 1 minute, just to dissolve the powder.
Mix your pasta &
sauce together,
and place in a baking dish or mini cast iron
pans,
and broil for a few minutes to get the cheese
sauce nice
and browned on top.
Rinse Emmer farro
and place in a
sauce pan, with 4 cups of water
and a pinch of salt.
Place the salmon on the sheet
pan and rub with the mustard
sauce.
Place the quartered potatoes in a medium
sauce pan and cover with plenty of cold water.
Directions: Using a mortar
and pestle, or a small grinder, mix garlic, ginger
and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together
and set aside / In a
sauce pan, heat the other tablespoon of oil to medium hot, add cumin
and mustard seeds
and allow them to sizzle momentarily / Add spice paste, turn heat to medium low,
and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower
and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water,
place a lid on,
and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid
and simmer for another 5 minutes / If vegetables are done, remove them from the
pan and continue to simmer the
sauce until it reduces
and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon
sauce over winter
and spring veggies, sprinkle with chives.
Dip chicken into honey mustard
sauce and then cornflake crumbs;
place in prepared
pan.
Place chicken back in
pan and let gently simmer for 3 - 4 minutes, or until
sauce has slightly reduced
and thickened up.
for the wraps, finely slice some halloumi
and fry in a hot dry frying
pan until golden, smear some garlic
sauce over the tortilla,
place on a handful of fresh spinach followed by the golden halloumi
and roll up like a burrito (ends folded in), cut in half
and serve.
Place the potatoes
and carrots in a small
sauce pan and cover with water.
Place in a
pan with the minced onion, hot
sauce, cumin, worcestershire, liquid smoke, chili powder, salt / pepper,
and cook over medium heat with a drizzle of olive oil.
Places all ingredients except sugar
and milk in a small
sauce pan.
Line a deep baking
pan with
sauce, stuff the cabbage leaves
and place in
pan and cover with more
sauce.
Rinse the quinoa in a fine mesh colander
and place in a small
sauce pan with the water.
Carefully
place the eggs in a
sauce pan and fill the
pan with enough water to cover the eggs by 1 - inch.
Preheat CONVECTION oven to 400 degrees F. Rub the meat with the soy
sauce,
place onto a baking
pan and roast for 20 minutes until the center is still pink, around 140 degrees F. on a meat thermometer.
Place cherries
and Zinfandel in a
sauce pan, bring to a boil.
To make the cheese
sauce for this mac
and cheese recipe, start by
placing a cast iron skillet (my Staub universal
pan is 28 cm) on your stovetop over medium heat.
Place the wine, water
and sugar in a small
sauce pan and add the bag.
Place chicken breast on
sauce pan and cover.
While the base bakes make the jam filling: in a
sauce pan place the chopped apples
and pear with a splash of water, cook it gently for 5 minutes.
Place in a large
sauce pan along with water, fresh ginger, vanilla powder
and cinnamon.
Place a large
sauce pan on medium heat
and add olive oil.
Next dip the tortilla in the
sauce and place on the baking
pan.
Place the pork in a glass
pan and cover with the chile caribe
sauce.