Sentences with phrase «sugar 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.

Not exact matches

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

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.

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

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.

Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat.

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

Combine the sugar and water in a small saucepan over high heat.

To make the caramel drizzle, combine the coconut milk and palm sugar over high heat in a small saucepan

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.

Combine pods, water, and sugar in a small saucepan and place 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.

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.

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, combine the white vinegar and sugar, and place over high heat.

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

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.

In a small saucepan over medium - high heat, combine the sugar, vinegar, salt and chile - garlic paste.

Combine butter, evaporated milk, sugar and cocoa together in a small saucepan over med - high heat.

Combine sugar, mint and water together in a small saucepan and heat over high heat until boiling, stirring constantly.

Make the pickled carrots: In a small saucepan, combine the vinegar, water, sugar and salt over high heat.

In a small saucepan over medium - high heat, combine the vinegar, sugar, salt, bay leaf and red pepper flakes.

Whisk together milk, granulated sugar and salt in a small saucepan over medium - high heat.

Combine lime juice, orange juice, fish sauce, brown sugar, rice vinegar, and cayenne in a small saucepan and bring to a boil over medium - high heat.

Combine sugar, salt, cayenne powder, and water in a small saucepan and bring to a boil over medium - high heat, stirring until sugar dissolves.

In a small - size saucepan over medium - high heat, combine the water, red wine vinegar, sugar, salt, thyme and black peppercorns.

While the cake is baking, make the caramel sauce: In a small, heavy - bottomed saucepan, combine the butter, sugars and syrup, and bring to a simmer over medium - high heat.

In a small saucepan, combine the sugar and water over medium - high heat.

Combine sugar with 1/2 cup filtered water in a small saucepan set over medium - high heat.

Combine sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes.

Combine the cream, coconut, and 2 tablespoons sugar in a small saucepan and bring to boil over medium - high heat.

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

To prepare glaze: Combine mirin (or sherry), soy sauce, lemon juice, brown sugar and ginger in a small saucepan; bring to a boil over high heat.

Bring remaining 1 tablespoon sugar and 2 tablespoons water to a boil in a small saucepan over medium - high heat and cook, swirling often, until thick and syrupy (do not let it take on any color), about 4 minutes.

In a small saucepan over medium - high heat, melt the butter, pumpkin puree, milk and sugar.

Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium - high heat, stirring to dissolve sugar and salt.

Bring vinegar, wine, sugar, and salt to a simmer over medium - high heat in a small saucepan.

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

sugar, a pinch of salt, and 2 cups water to a boil in a small saucepan over medium - high; reduce heat, cover pan, and simmer until rice is tender, 30 — 40 minutes.

Heat sugar and 3/4 cup water in a small saucepan over medium - high, stirring to dissolve sugar.

Cook vinegar and sugar in a small saucepan over medium - high heat, stirring occasionally, until an instant - read thermometer registers 160 °.

Heat vinegar, sugar, salt, and 1/3 cup water in small saucepan over medium - high heat, whisking occasionally, until sugar and salt are dissolved, about 3 minuHeat vinegar, sugar, salt, and 1/3 cup water in small saucepan over medium - high heat, whisking occasionally, until sugar and salt are dissolved, about 3 minuheat, whisking occasionally, until sugar and salt are dissolved, about 3 minutes.

salt, and 3/4 cup water to a simmer in a small saucepan over medium - high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes.