Sentences with phrase «small saucepan over low heat»

Stir milk and butter in small saucepan over low heat just until butter melts; set aside.

Set small saucepan over low heat with the olive oil.

Melt butter in small saucepan over low heat or in microwave.

Simmer balsamic in small saucepan over low heat until reduced by half.

Place coconut oil, honey and dates into small saucepan over low heat and melt coconut oil, stirring constantly.

To make the chocolate glaze, heat 3/4 cup semi-sweet chocolate chips, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low heat, stirring until chocolate melts and mixture is smooth.

Filling Heat oil and agave in a small saucepan over low heat, whisking, until liquid.

Heat a small saucepan over low heat, add the butter, and when the butter has melted, add the oil, garlic, pepper, thyme, and sage.

Warm the honey and almond butter in a small saucepan over low heat.

Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat.

To prepare the chocolate, just melt the chocolate and coconut oil in a small saucepan over low heat, stirring consistently.

Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat.

To make the orange blossom maple syrup, in a small saucepan over low heat, warm the maple syrup.

Warm the cream, milk and vanilla pod together in a small saucepan over a low heat.

Add the blueberries into a small saucepan over low heat, allow ice to melt, and leave simmering with the pan open, for about 10 mins till the water has evaporated and the fruits are softened.

Heat the maple syrup in a small saucepan over low heat until it just begins to simmer, then pour over the cream cheese and whisk vigorously until smooth.

Make the top chocolate layer: melt 1 Tbsp butter in a small saucepan over low heat.

In a small saucepan over low heat, warm 1/4 c. olive oil, garlic cloves, basil leaves and pepper flakes.

Put drippings in a small saucepan over low heat, and add flour.

Place butter in a small saucepan over low heat to melt completely.

In a small saucepan over low heat, combine the ghee / coconut oil, chocolate, and honey / maple syrup.

Combine butter, cocoa powder, light brown sugar, and granulated sugar in a small saucepan over low heat.

Warm coconut oil in a small saucepan over low heat until it is in its liquid state.

Stirring frequently, heat the dark chocolate and butter in a small saucepan over low heat until both are melted completely.

While wings are cooking, melt butter in a small saucepan over a low heat.

rosemary in a small saucepan over low heat until just warm; set aside in a warm spot.

Warm the coconut oil, maple syrup, espresso powder, and vanilla in a small saucepan over low heat.

Heat a small saucepan over low heat and add the pecans.

In a small saucepan over low heat, melt the butter and chocolate, stirring constantly, until the mixture is completely melted and smooth.

Heat milk in a small saucepan over low heat.

Melt the coconut oil in a small saucepan over low heat.

In a small saucepan over low heat, melt the honey with the butter.

Melt 4 tablespoons butter and 4 ounces chocolate together in a small saucepan over low heat, stirring frequently until completely melted.

4) After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth.

* NOTE: I melted my coconut oil in a small saucepan over low heat just until it became a liquid.

Heat the milk in a small saucepan over low heat.

Melt the butter in a small saucepan over low heat.

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

In a small saucepan over low heat melt coconut cream and honey.

Melt the chocolate chips in a small saucepan over a low heat, or in the microwave in 20 second intervals, stirring in - between

Pineapple mint sorbet adapted from Donna Hay magazine 1/3 cup + 2 1/2 tablespoons (84g) caster sugar 1/2 cup (120 ml) water 400g peeled pineapple handful of mint leaves 3 tablespoons lime juice Prepare the basic sorbet syrup: place sugar and water in a small saucepan over low heat and stir until the sugar is dissolved.

In a small saucepan over low heat combine the butter syrup (or honey), and orange zest.

Place the butter and honey in a small saucepan over low heat and stir until the butter is melted.

Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes.

To make the ganache, place the chocolate and cream in a small saucepan over a low heat, and stir until the ganache is smooth, melted and combined.

To make the glaze combine all ingredients, except the shredded coconut in a small saucepan over low heat.