Sentences with phrase «small heavy saucepan over»

Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat; then remove the pan from the heat and let butter stand 3 minutes.

Place the cream, milk, and sugar in a small heavy saucepan over medium heat.

In a small heavy saucepan over medium heat, stir sugar, reserved 1/3 cup lemon juice, and 1/4 cup water until sugar dissolves.

Melt butter in a small heavy saucepan over medium heat.

Meanwhile, melt butter in a small heavy saucepan over low heat.

Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.

Meanwhile, melt butter in a small heavy saucepan over medium heat.

FOR THE FROSTING In a small heavy saucepan over low heat bring jam, cream and chocolate to a simmer, stirring occasionally, until smooth.

Heat a small heavy saucepan over medium heat and add 4 ounces (1 stick) butter.

Place the milk in a small heavy saucepan over medium heat and bring to a gentle simmer.

While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium heat until it shimmering.

Not exact matches

Bring the heavy cream to a simmer in a small saucepan and pour over the chocolate.

In a small saucepan, heat 120 ml / 1/2 cup heavy whipping cream and a small pinch salt until just simmering, then pour over the chopped chocolate.

In a small heavy - bottomed saucepan, heat the coconut milk over medium - low heat.

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 small saucepan, heat heavy cream over medium low heat until bubbles just begin to form around the edges.

Place white chocolate chips and 1/3 cup heavy cream in a small saucepan over low heat.

In small heavy duty saucepan over medium heat, stir 2/3 cup sugar and water to dissolve; bring to boil.

Stir the heavy cream and light corn syrup in a small saucepan over medium heat until it comes to a boil.

Add heavy cream to a small saucepan and heat over medium - low heat until cream is heated through and just starting to bubble at the edges (do not let it boil).

Heat heavy cream and butter in a small saucepan over medium heat, stirring frequently.

Bring heavy cream to the brink of a boil in a small saucepan on the stove, then pour over chopped chocolate.

Put the sugar in a small heavy saucepan and cook over medium - high heat, stirring with a wooden spoon, until it dissolves and the caramel turns light amber, about 6 minutes.

Once the cake reaches room temperature, warm heavy cream in a small saucepan over medium high heat until bubbles start to form at the edges of the pan.

In a small saucepan over medium - high heat, bring heavy cream to a boil.

Meanwhile, infuse the crème fraîche: In a small saucepan set over medium heat, add the heavy cream.

In a small saucepan over medium heat gently warm the heavy cream until small bubbles form around the edges - do not boil.

Place vinegar in a small, heavy saucepan; bring to a boil over medium heat.

Add heavy cream and basil to a small saucepan and bring to a simmer over medium - high heat.

Combine heavy cream and butter in a small saucepan over medium heat, stirring frequently, until butter is melted completely and mixture is heated through.

To make the sauce, melt the butter in a small heavy based saucepan over a medium - low heat.

in a small heavy - duty saucepan (preferably stainless steel so you can monitor the color of the butter), melt the butter over medium - low heat and cook, watching closely and swirling occasionally, until it is golden brown with brown specks, 6 to 8 minutes.

While the cake is baking, make the caramel sauce: In a small, heavy - bottomed saucepan, combine the butter, sugars and syrup, and bring to a simmer over medium - high heat.

Save this, add a heavy pinch of sugar and reduce to a glaze in a small saucepan over medium heat.

In a small saucepan over medium heat, bring the heavy cream and salt to a simmer.

Combine the heavy cream and vanilla extract in a small saucepan over medium - low heat.

For the Icing: In a small saucepan add the heavy cream and heat over medium heat.

In a small saucepan over medium - high heat, add heavy cream and bring to a simmer.

Heat milk over medium - high heat in a small, heavy saucepan to 180 ° or until tiny bubbles form around edge (do not boil).

In a small saucepan, add the heavy cream over low heat, and slowly whisk in the honey.

Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar.

Chocolate Glaze: Place ingredients in a small heavy - bottomed saucepan over very low heat; stir until ingredients are melted and glaze is smooth.

In a small saucepan over medium heat, bring the heavy cream to a simmer.

To make the barbecue sauce base, combine all the ingredients except the heavy cream in a small saucepan over medium heat.

Combine the quinoa, almond milk, water, vanilla, salt and cardamom in a small, heavy - based saucepan and bring to the boil over medium heat.

Serves 4Olive oil, for cooking4 crab claws, cracked1 small fennel bulb, finely diced1 small onion, finely diced1 garlic clove, finely chopped2 celery stalks, finely diced 1/2 red chilli, deseeded and choppedSplash of white wine4 ripe plum tomatoes, deseeded and chopped150g picked fresh white crab meatHandful of small fennel fronds or fresh dillSalt and black pepper 1 Heat a heavy - based saucepan over a high heat and add a splash of oil.

In a small saucepan, combine the heavy cream, butter, and salt together over medium - high heat.

To make the sauce: In a small heavy saucepan, melt the butter over medium heat.

Combine first 3 ingredients in a small, heavy saucepan over medium heat.

Pour the heavy cream into a small saucepan and, over medium heat, bring it up to a simmer.