Sentences with phrase «small saucepan over medium high»

In a small saucepan over medium high heat, bring the mixture to a boil.

Meanwhile, dissolve the 3/4 cup lemon juice, 1 1/2 cup water and 3 tbsp honey in a small saucepan over medium high heat.

Warm up the plant milk in a small saucepan over medium high heat until hot but not boiling.

Heat the reserved 3/4 cup marinade in a small saucepan over medium high heat.

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, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes.

In a small saucepan over medium high heat, bring the quinoa and water to a boil.

In a small saucepan over medium high heat add the sesame oil, garlic and ginger.

Sauce: In a small saucepan over medium high heat add all the ingredients except for the arrowroot / orange juice.

Alternatively, whisk in a small saucepan over medium high heat until sugar is dissolved.

In small saucepan over medium high heat, add blueberries, sugar and lemon juice.

Not exact matches

Fit a small saucepan with thermometer and bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan over medium - high heat, stirring to dissolve sugar.

Place the remaining half a cup of coconut milk in a small saucepan and bring to a boil over medium - high heat.

In a small saucepan, heat raisins and rum to a boil over medium high heat, cover, and remove from heat.

Make the Cranberry Wine Sauce by combining the cranberries, wine and sugar in a small saucepan and placing over medium - high heat.

Melt the sugar in a small saucepan over medium - high heat and cook until rich and golden.

In a small saucepan over medium - high heat bring the butter, water, and sugar to a boil.

In a small saucepan over medium - high, heat the cream and milk until just simmering.

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

In a small saucepan, heat sugar, zest, and lemon juice over medium - high heat, stirring, until sugar is dissolved.

In a small saucepan over medium - high heat, bring soy sauce, honey, and lime zest and juice to a boil.

To make the caramel sauce, bring all of the ingredients to a simmer in a small saucepan over medium - high heat.

In a small saucepan, whisk together 1/2 cup cream, salt and blueberry powder and bring to simmer over medium - high heat.

In a small saucepan over medium - high heat, stir together water, sugar, cinnamon sticks, sliced ginger, star anise, and heat, stirring frequently, until the sugar has completely dissolved.

To make the chocolate ganache heat the coconut milk over medium - high heat in a small saucepan.

In a small dish combine bacon with the maple syrup, place in a small saucepan over medium - high heat.

Combine pods, water, and sugar in a small saucepan and place over medium - high heat.

Mix all of the ingredients in a small saucepan over medium - high heat.

Combine 1 cup of the sugar and the 1/4 cup of water in a small saucepan over medium - high heat.

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.

Combine lemon juice and sugar in a small saucepan over medium - high heat.

In a small saucepan over medium - high heat, combine all ingredients and simmer for 8 - 10 minutes until somewhat thickened.

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

In a small saucepan over medium - high heat, bring all the ingredients to a boil.

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

Combine 1/4 cup sugar, water, honey, cinnamon stick, lemon juice and lemon zest in a small saucepan over medium - high heat and bring to a boil.

Mix 3/4 cup water, sugar, vinegar, chili garlic paste and salt in a small saucepan and bring to a simmer over medium - high heat; reduce heat to medium and simmer for about three minutes.

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

Pour the mixture into a small saucepan and cook over medium - high heat stirring constantly until mixture thickens.

Combine the almonds, sugar, and salt in a small saucepan over medium - high heat.

Pour the reserved 3/4 cup marinade into a small saucepan and bring to a boil over medium - high heat.

Transfer the mixture into a small saucepan and cook over medium - high heat whisking constantly until it come to a boil.

To a small saucepan, add water and rinsed lentils and heat over medium - high heat.

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

Heat oil, achiote seeds, and paprika in a small saucepan over medium - high.

Place a small saucepan over medium - high heat with 1 tsp vegetable oil.

Bring water and sugar to a boil in a small saucepan over medium - high heat, stirring to dissolve the sugar.

Combine orange strips, sugar, and water in a small saucepan and bring to a boil over medium - high heat, stirring until the sugar is dissolved.

Bring the passionfruit juice to a simmer over medium - high heat in a small saucepan.