Sentences with phrase «sugar in a large pan»

Not exact matches

Place the water and sugar in a large sauce pan and, using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then using an electric mixture, whip the egg whites into fluffy peaks.

Melt the butter in a large non-stick pan and add the apples; stir over medium heat for 2 minutes, then add the brandy, nutmeg, cinnamon, salt, cornstarch mix, and brown sugar.

Combine egg whites and 1/4 cup sugar in large heatproof bowl set over pan of simmering water.

Bring the water, butter, sugar and salt to a boil in a large sauce pan over medium high heat.

French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries

Transfer the ginger, garlic, and any liquid remaining in the saucepan to a large shallow pan and whisk in the soy sauce, lime juice, sugar, and sesame oil.

** To make the pickled slaw: In a large a medium sauce pan, over high heat, bring 1/4 cup distilled vinegar, 1/4 sweet rice vinegar, 1/4 sugar and 1/2 cup water to a boil.

Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the paIn a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pain 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

In a large non-stick frying pan, spread sugar - cinnamon mixture, 1 tablespoon for one apple.

Active Dry Yeast 1/2 cup warm water 2 large beaten eggs 1/4 cup white granulated sugar 1 1/2 tsp salt 1 tsp nutmeg 4 2/3 cup all purpose flour + extra for dusting surface Canola Oil (3» of oil in your pan)

In a very large pan, add the cabbage, tomatoes onions and peppers, vinegar, sugar and all the spice, mix well.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

In a large sauce pan, bring port and sugar to a simmer over medium heat.

Combine pumpkin puree, yams, sugar, maple syrup, ginger, pumpkin pie spice and salt in a large, heavy bottomed sauce pan.

In a large 10 - 12» heavy bottom pan, add sugar and water and cook on medium heat until white bubbles start to form.

Combine corn syrup, white, and brown sugar in a large sauce pan and cover over low to medium heat for several minutes until the mixture becomes smooth.

In order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy versioIn order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy versioIN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.

In large sauce pan combine 4-1/2 cups of sugar, 1 cup of cornstarch, 2 teaspoons of cinnamon, 1/4 teaspoon of nutmeg and 1 teaspoon of salt.

Once you mix the pretzel crumbs with butter and sugar, place them in the pan — I used an 8 - inch springform pan, but a large pie pan would work as well.

Meanwhile, bring whiskey, both sugars, and butter to a boil in a large skillet (do not move pan or mixture may ignite).

Meanwhile place the vinegar and sugar in a large sauce pan and simmer for about 20 - 30 minutes until the sugar is dissolved and forms a sort of syrup.

Make caramel: Put granulated sugar in a large nonstick frying pan; spread evenly.

In a large pan, combine the chopped mixed fruits, brown sugar, treacle, dairy free butter, cacao powder and water.

Ingredients: 3/4 cup sugar, plus more for pan 1 1/2 pounds fresh whole - milk ricotta cheese, pureed in a food processor until smooth 6 large eggs, separated 1/4 cup all - purpose flour Finely grated zest of 1 orange or 2 lemons 1/4 teaspoon salt Unsalted butter at room temperature, for greasing pan Confectioner's sugar for dusting

In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) 2) In a large bowl, cream together the eggs with sugar 3) Sift in the almond meal, ground cinnamon, and salt 4) Mix in coconut oil, until you get a homogenous batter 5) Add in shredded carrots and chopped walnuts and mix till combined 6) Pour batter in a parchment - paper lined greased loaf pan and bake for 40 - 50 minutes, or until a toothpick inserted in the middle comes out cleaIn a large bowl, cream together the eggs with sugar 3) Sift in the almond meal, ground cinnamon, and salt 4) Mix in coconut oil, until you get a homogenous batter 5) Add in shredded carrots and chopped walnuts and mix till combined 6) Pour batter in a parchment - paper lined greased loaf pan and bake for 40 - 50 minutes, or until a toothpick inserted in the middle comes out cleain the almond meal, ground cinnamon, and salt 4) Mix in coconut oil, until you get a homogenous batter 5) Add in shredded carrots and chopped walnuts and mix till combined 6) Pour batter in a parchment - paper lined greased loaf pan and bake for 40 - 50 minutes, or until a toothpick inserted in the middle comes out cleain coconut oil, until you get a homogenous batter 5) Add in shredded carrots and chopped walnuts and mix till combined 6) Pour batter in a parchment - paper lined greased loaf pan and bake for 40 - 50 minutes, or until a toothpick inserted in the middle comes out cleain shredded carrots and chopped walnuts and mix till combined 6) Pour batter in a parchment - paper lined greased loaf pan and bake for 40 - 50 minutes, or until a toothpick inserted in the middle comes out cleain a parchment - paper lined greased loaf pan and bake for 40 - 50 minutes, or until a toothpick inserted in the middle comes out cleain the middle comes out clean.

Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.

Make the sunflower seed caramel: In a large sauté pan, heat the sugar over medium heat.

In a 3 qt heavy sauce pan, place 1 pound fresh cranberries, 1/2 lemon quartered, 1/2 large apple peeled and chopped, 2 cinnamon sticks, 1/2 t crushed red pepper flakes, and 1/2 cup (or more to taste) brown sugar.

1/4 cup unsalted butter at room temperature plus more for pan 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon fine sea salt 1-1/2 cups mix - ins (assorted chocolate chips, pretzels, nuts, crushed potato chips, dried fruit, shredded coconut)

In a medium to large frying pan, heat the brown sugar and cider vinegar on a moderate heat until it starts to bubble and thicken.

In a medium - large sauce pan add sugar, corn syrup and water.

Place the flours, baking powder and spices in a large bowl and mix well.In a small pan, melt together the coconut oil, date nectar and brown sugar (or alternative) on a low heat.

In a large heavy pot, pour sugar and cook over medium heat, moving pan frequently but not stirring until the sugar melts and takes on a light amber hue.

Directions: Peel and trim shallots, leaving root end in tact if possible so that shallots will more readily remain whole / Using a large pan in order to accommodate a single layer of shallots, melt 2 T butter on low heat with 1 T sugar and allow to simmer together for just a minute until sugar is dissolved / Add trimmed shallots, sprigs of fresh thyme, and a sprinkle of salt / Cook slowly — butter should be sizzling softly / After 5 minutes, add 1 T olive oil and remaining 1 T butter to the mix.

Lightly beat eggs, cream, milk, sugar, and salt in a large shallow baking dish (a lasagna pan is perfect).

Place the red wine, apple cider vinegar, apricot preserves, honey, brown sugar, minced garlic, ginger, kosher salt, sliced scallion and chopped cilantro leaves in a large, heavy pan and stir well to combine.

In a large and heavy pan, combine the sugar and water, mixing until the sugar is evenly distributed.

Puree the bananas and dates in a food processor and then mix all of the ingredients in a large bowl, scoop the mixture into two four - inch ramekins, sprinkle with a little cinnamon sugar and some melted vegan butter, and bake in a roasting pan with a layer of water for twenty minutes.

In a large pan over low heat, heat the brown sugar, syrup, and salt, until all melts and smooth.

In a large pan over medium heat, cook down the apple slices with 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/2 teaspoon lemon juice and 1/2 teaspoon lemon zest.

cornstarch 1 scant cup sugar Equipment: Deep tart pan with removable bottom Instructions: Place the flour, baking powder and salt in a large bowl.

Some of the participating artists include: Abbas Akhavan who will exhibit a water fountain created using stacks of dishes pots and cooking pans that explores the politics of hospitality; Zineb Sedira whose large - scale photographs and sugar sculpture references the history of sugar, race, migration and globalization; Tadasu Takamine reflects on the consequences of the catastrophic nuclear meltdown at Fukushima in a series of performative videos; Asunción Molinos whose work in the show originates for a «pop - up» restaurant she ran in Cairo which dealt with issues related to Egypt's export / import policies and Senam Okudzeto whose work Portes - Oranges features metal sculptures used by Ghanaian fruit sellers to display oranges.

Caramelize 4 large sweet onions in a sauté pan with 1⁄2 cup (1 stick) unsalted butter, 2 tablespoons olive oil, 1 tablespoon sugar, 1 teaspoon salt, and 1⁄2 teaspoon dried thyme until onions are golden, about 15 to 20 minutes.