Sentences with phrase «sugar over medium to low heat»

I cooked mine in a cast iron skillet with butter, cinnamon, ginger, salt, and sugar over medium to low heat.

Not exact matches

In a small saucepan, whisk together coffee, cocoa powder, sugar, and salt and bring to a simmer over medium - low heat.

In a large saucepan, combine the chocolate chips, sugar, evaporated milk, and butter and heat over medium - low heat, stirring continuously, until the chocolate, sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.

In 2 - quart heavy saucepan, heat granulated sugar over medium - low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt.

Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.

Bring to a boil over medium high heat, then lower the heat to medium and cook until all the sugar is dissolved and the mixture is bubbling.

Let sit for about 10 minutes to allow the agar to bloom, then heat over low - medium, stirring occasionally until sugar and agar flakes are completely dissolved.

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.

To make the glaze, combine butter and brown sugar in a small saucepan over low - medium heat.

sugar and 1/4 cup water to simmer in a skillet over medium - low heat, stirring to separate the carrots.

WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.

When ready to heat the gløgg, combine the spice - infused aquavit, wine, sugar, and the reserved spices and raisins in a medium saucepan with the almonds over low heat.

This is really important so if you are unsure about the sugar being dissolved, you can warm it over a medium - low heat to ensure it.

To make the caramel custard, bring the heavy cream to a boil in a large saucepan over medium - high heat, then reduce the heat to low and keep the cream warm while you caramelize the sugaTo make the caramel custard, bring the heavy cream to a boil in a large saucepan over medium - high heat, then reduce the heat to low and keep the cream warm while you caramelize the sugato a boil in a large saucepan over medium - high heat, then reduce the heat to low and keep the cream warm while you caramelize the sugato low and keep the cream warm while you caramelize the sugar.

Place mangoes, sugar, water and lemon juice in a saucepan and cook over low - medium heat until fruits are tender, about 10 to 12 minutes.

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.

Transfer to a medium saucepan, add cream, milk and demerara sugar, then bring to the simmer over low heat.

Cook onion, oregano, and sugar in butter in a 6 - to 8 - quart heavy pot over medium - low heat, stirring frequently, until onion is softened, about 5 minutes.

Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved.

In a heavy, medium size saucepan over medium - low heat, add 3 baskets of the blueberries, the orange juice, maple syrup, sugar, lemon juice, orange zest and salt and stir until the sugar dissolves and the mixture begins to simmer.

In a small saucepan over medium heat bring the butter, honey and sugar to a low simmer.

In a medium pot, combine the chocolates, cocoa powder, salt, sugar and milk and set over medium - low heat, stirring often (a whisk is helpful here) so the cocoa doesn't stick to the bottom.

Cook and stir the marshmallows, brown sugar, corn syrup, butter, and vanilla extract together in a pot over medium - low heat until the marshmallows are completely melted, 5 to 7 minutes.

While buns are in the oven, combine water and sugar to make the glaze in a small saucepan over medium - low heat.

Bring brown sugar, cream, butter, salt, and 2 tablespoons water to a boil in a small saucepan over medium - low heat, stirring to melt butter.

To make the sauce combine everything in a medium size pot, bring it to a boil over a medium high heat, then turn it to the lowest setting and pop a lid on the pot (this protects us from popping cranberries and flying sugar waterTo make the sauce combine everything in a medium size pot, bring it to a boil over a medium high heat, then turn it to the lowest setting and pop a lid on the pot (this protects us from popping cranberries and flying sugar waterto a boil over a medium high heat, then turn it to the lowest setting and pop a lid on the pot (this protects us from popping cranberries and flying sugar waterto the lowest setting and pop a lid on the pot (this protects us from popping cranberries and flying sugar water).

To make the ice cream, heat 1 cup of the heavy cream, sugar and salt in a medium saucepan over medium - low heat, stirring occasionally.

To make the caramel, combine the granulated sugar, dark brown sugar and water into a medium saucepan over medium - low heat, stirring frequently until the sugar has dissolved.

To make Bean Paste Sauce: Place brown sugar in heavy saucepan, and melt over medium - low heat, taking care not to burTo make Bean Paste Sauce: Place brown sugar in heavy saucepan, and melt over medium - low heat, taking care not to burto burn.

Bring cherries, sugar, lemon juice, and 2/3 cup water to a simmer in a large saucepan over medium - low heat, stirring occasionally; cook until cherries have released their juices and are softened but still intact, 20 — 25 minutes.

In a small pot, heat the remaining 3/4 cups of milk over low - medium heat, add the sugar and mix to allow the sugar to melt completely.

Bring grapefruit, kumquats, shallot, sugar, salt, and 1/4 cup water to a simmer in a small saucepan over medium - low heat, stirring occasionally and lowering heat if needed, until citrus is soft and liquid is syrupy, 45 — 60 minutes.

To make Bean Paste Sauce: Place brown sugar in heavy saucepan, and melt over medium - low heat, taking care not to burTo make Bean Paste Sauce: Place brown sugar in heavy saucepan, and melt over medium - low heat, taking care not to burto burn.

5 To make the blackberry gelée, purée 2 cups of the blackberries with the sugar and the lemon juice in a blender; strain the mixture into a small saucepan and simmer over medium - low heat to reduce the liquid by a third and form a syruTo make the blackberry gelée, purée 2 cups of the blackberries with the sugar and the lemon juice in a blender; strain the mixture into a small saucepan and simmer over medium - low heat to reduce the liquid by a third and form a syruto reduce the liquid by a third and form a syrup.