Sentences with phrase «saucepan until»

4 Meanwhile, make the glaze: Simmer the sugar, water, salt, vanilla bean seeds and pod (if using), and apple cores together in a saucepan until the sugar is completely dissolved, about 2 minutes.

Step 3) For the filling, cook the spinach in a covered saucepan until it wilts to a bright green.

For the topping, heat a saucepan until warm and add the sugar, gradually mixing until you have a golden liquid caramel.

Boil remaining 1/2 cup cider in a small, heavy saucepan until it reduces to 1/4 cup, for about 5 minutes.

Boil the chile peppers and garlic in vinegar in a small, saucepan until tender.

Warm the glaze mixture in the saucepan until melted together, then paint the top of the cake, letting the chunks or slivers of peel be your sole, unglinting decoration on top of the mutely gleaming pudding - cake.

Toast the oats in a small saucepan until the darken a shade or two and begin to smell toasty.

Heat herbs, ginger, turmeric, peppercorns, and eight cups of water in a medium saucepan until an instant - read thermometer registers around 130 ° — it should be uncomfortably hot to the touch (so go ahead and touch it).

Recipe: Combine 1 cup of milk (or nut milk) and 1/2 teaspoon of brown cardamom seeds in a small saucepan until warm.

Warm the milk and lemon zest in a small saucepan until steaming.

Add the buckwheat noodles to the saucepan until just cooked.

Next, simmer them in a saucepan until soft (you may need to add water to stop it drying out too much).

Heat oil and butter in saucepan until warm (not hot).

The approach I take to making caramel sauce is to heat the sugar in a large saucepan until it's completely melted and turned a light brown colour, then quickly whisk in the butter, turn off the heat and whisk in the cream.

Step 1 - Heat the milk, cream and all the spices (cardamom, cinnamon, ginger, nutmeg, allspice, cloves and black pepper) in a saucepan until simmering and then allow the spices to steep for 5 minutes.

Combine the tender veggies with the cheese and other ingredients in a saucepan until thick and creamy, then serve it up with your choice of tortilla chips, sliced pita bread, pita chips, bagel chips or crackers.

Heat brown sugar and water over medium heat in a saucepan until melted.

SIMMER the milk with the squash in medium saucepan until combined.

While chicken mixture is cooking, heat tomato sauce in medium saucepan until comes to a boil.

Heat the oil in saucepan until hot and simmer the cumin seeds in the oil for 5 minutes.

Gently smash tomatoes with a mug or small saucepan until flesh starts to break apart.

Heat grapeseed oil in a small saucepan until smoking.

Sauté the onion, fennel and fennel seeds in olive oil in a large saucepan until softened.

To serve, thaw in the refrigerator overnight and then reheat over medium heat in a Dutch oven or large saucepan until heated throughout.

Take the chicken breasts, cut into small bits and cook them in a saucepan until the outsides are good and white.

Cook blueberries and 1/2 cup maple syrup together over medium heat in a small saucepan until berries pop and mixture is saucy.

Whisk cream and cocoa powder in a medium saucepan until no lumps remain; whisk in milk and sweetened condensed milk and bring to a bare simmer over medium heat.

Fry the bacon in a heavy stockpot or saucepan until crisp.

Whisk egg yolks, eggs, sugar, orange zest and juice, lemon juice, and salt in a medium saucepan until no streaks of egg remain.

Return water to a boil and cook haricots verts in same saucepan until crisp - tender, about 2 minutes.

Whisk sugar, cornstarch, salt, and 1 1/2 cups cold water in a small saucepan until smooth.

Dark chocolate is melted over medium - low heat in a small saucepan until it's silky smooth (you could also use a bain - marie to melt the chocolate, but you'll need a heat - proof glass bowl to do this).

Heat Chicken Vegetable Chili in saucepan until slightly reduced and thickened.

Heat cream in a small saucepan until it just starts to simmer around the edges.

* To make matcha syrup, heat 1 cup water and 1/2 cup sugar in a small saucepan until sugar dissolves.

Separately, heat 1 cup of the heavy whipping cream in a saucepan until hot.

While potato is steaming, heat up your re-fried beans on low in a saucepan until warm and start the veggies in a heated pan with the olive oil.

Meanwhile, prepare the Brown Butter Frosting by melting the butter until in a saucepan until browned.

Heat the butter and cream in a saucepan until steaming hot but not boiling, then pour over the chocolate.

Step 1: Peel, pit and cut plums into chunks Step 2: Peel, core & dice apple Step 3: Simmer plums & apple together in a saucepan until soft & tender Mash or puree as needed — add a splash of apple juice if too bitter

Whisk together all the ingredients on medium - low heat in a small saucepan until the drink is perfectly hot and no lumps remain.

Warm a small drizzle of olive oil in a saucepan until shimmering.

Whisk the coconut milk, sugar, lite coconut milk or milk beverage, cornstarch, and salt together in a medium saucepan until smooth.

Warm the coconut oil in a small saucepan until completely melted, remove from the heat and add the nut milk, vanilla, tahini, and coconut sugar.

In saucepan, heat milk in saucepan until hot but not boiling.

When it's go time, either take out the caponata in advance to serve at room temperature or heat it up in a saucepan until warmed through.

Whisk nondairy milk into flour and agar in small saucepan until smooth (You can use a hand immersion blender if you wish, or even run it through the blender).

Simmer dried chiles in 2 cups water, covered, in a 2 - quart heavy saucepan until very soft, about 20 minutes.

Heat the coconut milk in a small saucepan until just boiling, then add it to the chocolate and let sit for 1 minute.

saucepan until a deep - fry thermometer reads 325 °.