In a medium
size saucepan on a medium heat add water / milk, coconut oil and dates or honey.
Heat oil in a medium
sized saucepan on medium high heat.
Heat oil in a medium
sized saucepan on high (enough so that tofu can be submerged — about 2 inches).
Not exact matches
Place butter and semi-sweet chocolate in a medium
sized saucepan and heat
on low.
Ingredients: - Pomegranates (roughly six, depending
on their
size)- peel of 1 lemon (I prefer meyers)- cinnamon stick - 3 cups vodka - 1 1/2 cups white sugar - 3/4 cup water Utensils: - A large glass jar (I used a 3 litre jar)- large plastic bowl - paring knife - vegetable peeler (or knife)- measuring cups (liquid and dry)- metal strainer - cheescloth -
saucepan - small funnel - glass bottles or storage containers for the final product
* note: if you have a tall / narrow pot, you can cut back
on the liquid amount, but seeing as how i have just a simple
sized saucepan that's what i used.
Heat 1 tbsp olive oil
on medium heat in a medium
sized saucepan.
In a medium -
size saucepan, warm the vegetable stock until heated through and keep covered,
on low, until ready to use.
Heat in a medium
sized saucepan 1 1/3 cups of the chocolate, sugar, water, and butter
on low heat until all melted and combined.
Step 2 - In another medium
sized saucepan pan make the bechamel sauce by melting the butter
on medium heat.
Fill a medium -
size saucepan with water and place
on high heat.
Use your space: Use your stovetop carefully by matching heat rings to
saucepan size, and keeping lids
on saucepans will help food heat faster.
Combine all ingredients except essential oil in a quart
size glass mason jar and carefully place this jar in a small
saucepan of water
on the stove.
Combine all ingredients in a quart
size glass mason jar and carefully place this jar in a small
saucepan of water
on the stove.
Combine all ingredients except essential oils in a quart
size glass mason jar and carefully place this jar in a small
saucepan of water
on the stove.