Sentences with word «saucepot»

Heat oil in medium saucepot over medium - high heat.

Heat olive oil or butter in saucepot and add onion and celery.

Heat oil in large saucepot over medium heat.

Melt butter with milk in small saucepot over medium heat.

This set includes large and small frypans, large and small sauce pans with lids, and a large saucepot with lid.

Purchase your 1 quart saucepot with cover lid in midnight black right now!

In a large (about 8 - quart), heavy saucepot over medium heat, add the olive oil and heat, about 1 minute.

In a small covered saucepot, heat vegetable stock over medium heat.

Heat the oil over medium - high heat in a large nonstick saucepot or Dutch oven.

Heat a large heavy bottomed saucepot over medium heat and combine the Knob Creek Smoked Maple, mustard, brown sugar, honey, cider vinegar and cinnamon stick.

In a small saucepot set over medium heat, add the water, butter, mushrooms, bay leaf, and salt.

Combine chicken broth and Village Harvest Farro Perlato in a medium sized saucepot and bring to a boil.

Remove saucepot from heat.

I stir - fry the rice briefly in a oven - safe saucepot, add the stock, let it come to a boil, then place the pre-roasted chicken on the rice, scatter the olive and baked uncovered until both the chicken and the rice are cooked, about 30 minutes.

In a large, heavy saucepot fitted with a deep - frying thermometer, heat the oil to 350 degrees F. Line one baking sheet with paper towels; line a second baking sheet with parchment; and set a rack over a third baking sheet.

Pantry Friendly Tomato Sauce 2 (28 - ounce) cans whole, peeled tomatoes 1/4 cup sherry vinegar 1/4 cup sugar 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1 teaspoon dried basil 1 onion 1 carrot 1 stalk celery 2 ounces olive oil 4 cloves garlic, minced 3 tablespoons capers, rinsed and drained 1/2 cup white wine Kosher salt and black pepper, to taste In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot.

In small saucepot lightly simmer cranberry sauce and mustard for 2 minutes.

Step 1: Heat the oil in a medium saucepot then add the onion and squash cubes.

Place the chocolate and 2 tbsp coconut oil into a medium sized glass bowl and set it over a small saucepot filled 1 inch up with water.

I love the contrast of the sassy colour and saucepot shape with the delicately feminine 1940s style details.

Combine the sugar, corn syrup and 1/4 cup of water in a very clean saucepot and bring to a boil over medium - high heat.

Meanwhile, in 5 1/2 - to 6 - quart saucepot, combine soy sauce, garlic, ginger, sesame oil, and crushed red pepper.

Heat oil in a large saucepot over medium high heat.

Heat the oil over medium - high heat in a large in a large nonstick saucepot or Dutch oven.

Combine 2 cups heavy cream and 1 vanilla bean in a heavy bottomed saucepot.

Heat canola or olive oil in a large saucepot over medium heat.

Stir pectin into fruit in saucepot.

Cover saucepot and simmer 3 to 4 minutes or until cod and shrimp just turn opaque throughout.

This set from Duxtop is the perfect size and has all of the essentials: large and small frypans, large and small sauce pans with lids, and a large saucepot with lid.

In a heavy saucepot, over medium - low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color.

Peel and section grapefruit and orange into small saucepot.

Thank God my saucepot is nonstick, but I poured it over the cereal in a mixing bowl... and didn't spray it... MESS!!

Meanwhile, in another saucepot, mix together broth, rice vinegar, soy sauce, ginger, garlic, chili flakes.

Scarlett, I'm sorry about your friend's lack of cake, but you can make a double boiler with a metal bowl set inside a saucepot with somme water in it.

Place water in a saucepot.

In a blender, puree the soup in batches and return to saucepot.

Meanwhile, in small saucepot, combine sriracha, vinegar, mirin and preserves.

Meanwhile, heat the butter in a saucepot over medium to medium - high heat.

directions: Make the possets: place the cream, sugar, and a drop of red food coloring (optional) into a small saucepot and bring to a boil, stirring constantly to prevent a skin from forming.

In 6 - quart saucepot, heat oil on medium - high until hot.

Meanwhile, in covered 5 - quart saucepot, heat broth to simmering on high.

In a saucepot, combine the sugar, corn syrup, water, and salt and bring to a boil.

Add the chicken, salsa and hot sauce to a medium saucepot with a lid.

Melt the butter, sugar and lemon zest in a saucepot over medium heat until the butter melts fully (the sugar will not dissolve at this point).

Melt the butter in a saucepot or large high - sided pan, then add the apple mixture and cook for 12 - 15 minutes, until the apples are soft.

In a saucepot, scald the milk.

Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling.