Bring water to a boil in
a small saucepan over high heat.
Put the coconut milk in
a small saucepan over high heat and just bring to a boil (little bubbles are starting to form) before removing from heat.
Stir together the sugar, corn syrup, water, and salt in
a small saucepan over high heat.
Combine the sugar and water in
a small saucepan over high heat.
Combine the sugar and water in
a small saucepan over high heat and cook without stirring until amber brown.
Boil 3 cups water in
a small saucepan over high heat.
To make the glaze, combine all 3 ingredients in
a small saucepan over high heat and whisk continuously for about 3 - 4 minutes or until glaze thickens
Add the amaranth, 1/2 cup water, and a pinch of salt and to
a small saucepan over high heat.
Meanwhile, add the marinade to
a small saucepan over high heat and reduce until it gets syrupy, about 10 - 15 minutes.
Combine the cream, evaporated milk, cinnamon stick and cloves in
a small saucepan over high heat.
In
a small saucepan over high heat, combine the water, sugar, salt, and vegetable oil.
Add the freekeh, 1 1/4 cups water, and a pinch of salt to
a small saucepan over high heat.
Place pomegranate juice in
a small saucepan over high heat and bring to a boil.
Heat broth or water in
a small saucepan over high heat and bring to a boil.
Combine the quinoa, 1 1/4 cups water, and a pinch of salt in
a small saucepan over high heat.
Combine sugar and water in
a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes.
Make the red chile honey glaze: In
a small saucepan over high heat, combine the chiles and water.
Combine all the ingredients in
a small saucepan over high heat.
Combine the rice and water in
a small saucepan over high heat.
Bring mushrooms and water to a boil in
a small saucepan over high heat.
Prepare the dipping sauce by heating the lemon juice and the sugar in
a small saucepan over high heat and stir until dissolved.
Put
a small saucepan over high heat and add the lentils along with 2 cups of water and 1/2 teaspoon of salt.
Heat the oil in a wok or
small saucepan over high heat.
Bring vinegar, sugar, and & frac12; cup water to a simmer in
small saucepan over high heat.
Chop the chicken breast, then mix it with the other ingredients and place in
a small saucepan over a high heat.
Bring mushrooms and water to a boil in
a small saucepan over high heat.
Blanch the almonds: Bring water to a boil in
a small saucepan over high heat and add the almonds.
Set
a small saucepan over a high heat, pour in the leftover marinade and bring to a boil.