While the soufflés bake, gently reheat the Salted Caramel in a small
saucepan over low heat until warm and easily pourable.
Combine coconut oil, honey, vanilla, cinnamon and sea salt in
saucepan over low heat until fully mixed.
Mix the coconut oil, cacao powder and vanilla together in a small
saucepan over a low heat until melted, then pour over the fig and cashew mixture evenly
Mix together the water, salt, cream of tartar and oil in
a saucepan over low heat until warm.
Cook garlic and oil in a small
saucepan over low heat until garlic is bubbling around the edges but not taking on color, about 2 minutes.
Gently heat the maple syrup and coconut oil in
a saucepan over low heat until just melted.
Cook marijuana and butter in a small
saucepan over low heat until butter is melted; add 1 cup water and bring to a gentle simmer (the water keeps the mixture from getting too hot, which is key to preventing the herb from burning).
Once cooled, melt your chocolate in a small
saucepan over low heat until smooth.
Stir together 2 cups milk, chopped Mexican chocolate, and vanilla extract in
a saucepan over low heat until chocolate melts and mixture is smooth.
For the chocolate topping, melt the cacao butter in
a saucepan over low heat until just melted.
Heat butter and garlic powder in
a saucepan over low heat until melted, about 5 minutes.
Alternatively you can melt the chocolate an coconut oil in
a saucepan over low heat until smooth.
Melt one cup of dark chocolate in a small
saucepan over low heat until smooth.
Heat the honey and coconut oil in a small
saucepan over low heat until warmed.
rosemary in a small
saucepan over low heat until just warm; set aside in a warm spot.
Melt theCabot Salted Butter in a microwave safe dish or in
a saucepan over low heat until melted.
Stirring frequently, heat the dark chocolate and butter in a small
saucepan over low heat until both are melted completely.
Warm coconut oil in a small
saucepan over low heat until it is in its liquid state.
Not exact matches
In a small
saucepan, melt pork fat
over medium
low heat until fat renders, about 10 to 15 minutes, being careful not to allow the fat to burn.
Filling
Heat oil and agave in a small saucepan over low heat, whisking, until liq
Heat oil and agave in a small
saucepan over low heat, whisking, until liq
heat, whisking,
until liquid.
Combine the butter and brown sugar in a small
saucepan and cook
over medium -
low heat until the butter is completely melted and the sugar is dissolved.
combine the cream and chocolate chips in a small
saucepan and cook
over low heat, stirring constantly,
until melted and smooth.
Toss together the rhubarb and strawberries in a
saucepan; simmer
over medium -
low heat for 15 - 20 minutes or
until the strawberries and rhubarb break down and form a sauce.
While the pasta is cooking,
heat the olive oil in a medium
saucepan and stir in the flour, letting the mixture cook for 1 - 2 minutes
over low heat until the flour is incorporated into the oil.
While bread cools, make your glaze: in a small
saucepan,
heat butter
over medium -
low heat until melted.
Strawberry jam: in a medium
saucepan put sugar, diced strawberries and lemon juice and cook
over medium -
low heat until the strawberries are soft and mixture thickens slightly.
In a small
saucepan add the cranberries, swerve and orange juice and cook,
over low heat for few minutes
until the cranberries have popped and they become mushy.
In a large
saucepan, combine the chocolate chips, sugar, evaporated milk, and butter and
heat over medium -
low heat, stirring continuously,
until the chocolate, sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.
In 2 - quart heavy
saucepan,
heat granulated sugar
over medium -
low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully,
until sugar begins to melt.
Heat chocolate chips in medium
saucepan over hot water, or on
low, stirring constantly
until smooth.
Pour the cream back into the
saucepan and cook
over medium -
low heat, whisking constantly, for about 5 minutes
until cream thickens.
In a large
saucepan over a medium to
low heat, gently fry leeks, garlic, chilli and paprika in the olive oil
until leeks are soft, around 10 minutes.
Combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon butter in small
saucepan; cook
over low heat, stirring frequently,
until chocolate chips are melted and mixture is smooth.
Combine the sugar, lemon zest, and lemon juice in a small
saucepan and cook
over very
low heat for 10 minutes,
until the sugar is dissolved.
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.
To make the pastry cream, warm the milk in a medium
saucepan over low heat,
until bubbles form around the edges.
In a small
saucepan,
heat 4 oz (1/2 cup) almond milk and the chocolate
over med -
low heat, stirring constantly,
until the chocolate is completely melted and the mixture is smooth.
In a small
saucepan,
heat milk, water and butter
over low heat until butter is melted, remove from
heat and allow milk to cool to lukewarm temperature.
Heat the heavy cream in a saucepan over medium - low heat, just until it is simmering along the ed
Heat the heavy cream in a
saucepan over medium -
low heat, just until it is simmering along the ed
heat, just
until it is simmering along the edges.
In a small
saucepan set
over low heat, warm the sugar, syrup and olive oil
until the sugar has just dissolved, then remove from
heat.
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.
Pour the released juices into a small
saucepan and cook
over low - medium
heat until reduced by half.
Pour back egg - milk mixture into the
saucepan and cook
over low heat until thickens, about 5 minutes or
until temperature has reached 160ºF.
In a small
saucepan, combine the caramel and heavy cream and cook
over low heat until the caramel are melted and the mixture is smooth.
In a medium
saucepan over medium -
low heat, combine 1/2 cup unsalted butter and 1/2 cup Nutella
until melted and combined.
In a small
saucepan,
heat heavy cream
over medium
low heat until bubbles just begin to form around the edges.
In medium
saucepan with lid,
heat stock
over medium
heat until simmering, then reduce
heat to
low and keep covered.
Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small
saucepan over medium -
low heat; bring to a boil and simmer
until sauce reduces, about 15 to 18 minutes.
Add the sugar, honey, and oil in a small
saucepan, and place
over low heat until the sugar is completely dissolved.
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.