Sentences with phrase «small saucepan over low heat until»

While the soufflés bake, gently reheat the Salted Caramel in a small saucepan over low heat until warm and easily pourable.

Mix the coconut oil, cacao powder and vanilla together in a small saucepan over a low heat until melted, then pour over the fig and cashew mixture evenly

Cook garlic and oil in a small saucepan over low heat until garlic is bubbling around the edges but not taking on color, about 2 minutes.

Cook marijuana and butter in a small saucepan over low heat until butter is melted; add 1 cup water and bring to a gentle simmer (the water keeps the mixture from getting too hot, which is key to preventing the herb from burning).

Once cooled, melt your chocolate in a small saucepan over low heat until smooth.

Melt one cup of dark chocolate in a small saucepan over low heat until smooth.

Heat the honey and coconut oil in a small saucepan over low heat until warmed.

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

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

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

Not exact matches

In a small saucepan, melt pork fat over medium low heat until fat renders, about 10 to 15 minutes, being careful not to allow the fat to burn.

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

Combine the butter and brown sugar in a small saucepan and cook over medium - low heat until the butter is completely melted and the sugar is dissolved.

combine the cream and chocolate chips in a small saucepan and cook over low heat, stirring constantly, until melted and smooth.

While bread cools, make your glaze: in a small saucepan, heat butter over medium - low heat until melted.

In a small saucepan add the cranberries, swerve and orange juice and cook, over low heat for few minutes until the cranberries have popped and they become mushy.

Combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.

In a small saucepan, heat 4 oz (1/2 cup) almond milk and the chocolate over med - low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.

In a small saucepan, heat milk, water and butter over low heat until butter is melted, remove from heat and allow milk to cool to lukewarm temperature.

In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat.

Pour the released juices into a small saucepan and cook over low - medium heat until reduced by half.

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.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium - low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.

Add the sugar, honey, and oil in a small saucepan, and place over low heat until the sugar is completely dissolved.

During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners» sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes.

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

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

In a small saucepan, stir chocolate, coconut oil, and 1 T tahini over low heat just until melted and smooth.

In a small saucepan, combine 1 cup milk and 10 tbsp butter over medium — low heat until butter is melted.

Pour into a small saucepan over very low heat and whisk continuously until thick, about 5 minutes.

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

Warm cream in a small saucepan over medium - low heat, just until it simmers.

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).

For the Brownies: Melt the butter and chocolate in a small saucepan over medium low heat, constantly stirring until completely melted.

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.

In a small saucepan stir sugar into vinegar over low heat until completely dissolved.

Heat in a small saucepan over very low heat and stir with a whisk constantly for 15 minutes, or until the sauce thickHeat in a small saucepan over very low heat and stir with a whisk constantly for 15 minutes, or until the sauce thickheat and stir with a whisk constantly for 15 minutes, or until the sauce thickens.

In a small saucepan over medium low heat, cook reserved marinade until garlic is soft, about 5 minutes.

Combine the pumpkinseed butter with the maple syrup in a small saucepan and warm it over low heat, stirring, until thoroughly mixed.

Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium - low heat, swirling pan occasionally, until garlic is golden, about 3 minutes.

Meanwhile, cook garlic and oil in a small saucepan or skillet over medium - low heat, turning garlic once, until golden brown and very fragrant, 5 — 7 minutes.

In a small saucepan set over medium - low heat, whisk together milk with maple syrup, butterfly pea powder, and spices until powder is dissolved and milk is warm but not yet simmering.

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

Meanwhile, in a small saucepan over low heat, heat the cream and sugar until the sugar dissolves, stirring constantly.

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

For chocolate layer, in a small saucepan cook and stir semisweet chocolate pieces, 1/4 cup butter, and whipping cream over low heat until melted and smooth.

In a small saucepan, heat the butter, peanut butter, and maple syrup over low heat until melted and combined.