To make the millet: Bring the water and salt to a boil in a medium -
size saucepan over medium - high heat.
In a medium -
size saucepan over low heat, heat the ghee or coconut oil.
Prepare the filling: In a medium
size saucepan over medium - high heat, combine the cherries and blueberries.
In a medium
size saucepan over medium heat, combine the milk, sugars, brown rice syrup, and cream of tartar; stir with a silicone spatula (or any silicone device capable of such a task) then let the mixture cook for 25 minutes, without stirring.
In a small -
size saucepan over medium - high heat, combine the water, red wine vinegar, sugar, salt, thyme and black peppercorns.
• In a medium -
size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.
In a heavy, medium
size saucepan over medium - low heat, add 3 baskets of the blueberries, the orange juice, maple syrup, sugar, lemon juice, orange zest and salt and stir until the sugar dissolves and the mixture begins to simmer.
Melt butter in medium -
size saucepan over medium heat.
Place the butter and chocolate in a medium -
size saucepan over low heat and let melt together, stirring until smooth.
Bring the milk, seasoned with salt, to boil in a medium -
size saucepan over medium heat.
To make the whipped cream: Heat up the cream in a medium
sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.
In a medium -
sized saucepan over medium heat, melt the butter.
Heat chicken broth and vegetable bouillon in a medium -
sized saucepan over high heat until boiling.
Cook cider in a medium -
sized saucepan over medium heat, stirring occasionally, until the cider reduces to 1/4 cup, about 8 - 10 minutes.
Add the sugar, butter, corn syrup, water, salt, and chipotle powder in a medium -
sized saucepan over medium heat.
Melt ghee in a medium -
sized saucepan over medium heat.
In a medium
sized saucepan over medium heat, sauté olive oil, half of the onions, and half of the garlic until they are slightly browned.
In a medium -
sized saucepan over medium - high heat, combine water, milk and butter.
Heat the vinegar, water, salt and sugar in a medium -
sized saucepan over high heat, whisking until all of the sugar is dissolved.
In a medium
sized saucepan over medium high heat add all of the apple filling ingredients except the vanilla and stir together.
In a medium -
sized saucepan over medium - high heat, add the sugar, cornstarch, and water, a little at a time.
As the lasagna cooks, make the cream sauce by adding 3-1/2 tablespoons butter to a medium -
sized saucepan over medium heat.
Saute the onion and pepper in olive oil in a medium -
sized saucepan over medium - high heat.
In a medium -
sized saucepan over medium - low heat, add butter and garlic.
Place white chocolate, condensed milk, 1 tablespoon butter and 1 tablespoon coconut oil into a medium
sized saucepan over low heat.
Heat a medium -
sized saucepan over medium heat.
Not exact matches
In a medium -
sized heavy - bottom
saucepan or skillet
over medium heat, melt the butter.
In a medium
sized saucepan melt down the butter
over a medium low heat, making sure you don't brown it.
In a medium
sized saucepan, add the sugar, vinegar, cinnamon sticks, salt and cloves and stir
over a medium heat until the sugar has dissolved.
In a medium
size saucepan melt the butter and mini marshmallows
over low heat while stirring gently.
Over medium heat, melt the sugar in a medium -
sized saucepan.
Put the rice and water in a medium -
size saucepan and bring to a boil
over medium - high heat.
Place the butter and cocoa powder in a medium -
size, heavy - bottom
saucepan and melt the butter
over medium heat, stirring the mixture occasionally.
Add the sugar, water, cinnamon and almonds to a medium
sized saucepan and cook
over a medium heat, stirring constantly until the sugar dissolves and turns a golden brown.
* In a medium -
size, heavy - bottom
saucepan, melt the butter
over medium heat.
To the same medium -
size saucepan, add the 3 tablespoons butter and melt
over medium heat.
In a medium -
size saucepan, heat the olive oil
over medium - high heat.
In a medium -
sized saucepan, add blueberries and orange juice and bring to a simmer
over medium heat.
Next transfer the mixture to a medium -
sized saucepan and place it
over a medium heat, then take a wooden spoon and keep stirring the mixture until it has thickened and is just about to come to simmering point.
Directions Peel the celeriac, cut it into even -
sized chunks and put them in a steamer placed
over a
saucepan filled with -LSB-...]
In a medium -
sized saucepan, heat the oil
over medium - high heat.
To make the cheese sauce, melt the chopped butter in a medium -
sized, heavy - bottom
saucepan over medium heat.
In a medium -
size, heavy - bottom
saucepan, cook the bacon
over medium - high heat until browned and crispy.
Combine all ingredients in a medium -
sized saucepan and gently bring to the boil
over a medium heat.
Transfer the pudding mixture to a clean, heavy bottomed medium
sized saucepan and place
over medium - low heat.
Place about 1 1/2 inches of a neutral oil with a high smoke point (like peanut or avocado oil) in a medium -
size, heavy - bottomed
saucepan and bring the oil to 350 °F
over medium - high heat.
Drizzle oil into a medium
sized saucepan and place onto the stove
over medium - high heat.
In a medium
sized saucepan, melt the coconut oil and cocoa powder
over medium - low heat.
Prepare the BBQ Sauce: In a 3 - quart medium -
sized saucepan, heat oil
over medium heat.
In a medium -
sized saucepan, combine the Guinness, heavy cream, and brown sugar, and bring to a slow simmer
over medium heat.