Sentences with phrase «sugar over the bottom»

For the frosting: Sprinkle 1/2 cup of icing sugar over the bottom of a non-stick skillet.

Sprinkle the sugar over the bottom of a large ovenproof skillet and cook over medium heat, stirring frequently, until melted and amber brown, about 6 minutes.

Not exact matches

Make bottom layer: heat 1/2 c butter, granulated sugar, and cocoa powder in a saucepan over medium heat.

In a heavy - bottomed 2 quart saucepan, heat sugar and water over medium - high.

When ready to fry, fill a large, thick - bottomed saucepan two - thirds full with vegetable oil, place over a medium heat and bring to 170C on a sugar thermometer.

Simple add 6 ounces of fresh raspberries to the bottom of a heavy bottom saucepan along with 1 tablespoon of sugar and a splash of liquid (water, bourbon) and cook over medium heat until combined.

Scoop the crushed berries, sugars and water into a large, heavy bottom pan and place over medium heat.

Combine the sugar and water in a medium, heavy - bottomed saucepan over medium heat and stir just until dissolved.

This might help: 1 — Before starting, evenly spread the sugar on the bottom of the pan so that you get it with the same thickness all over the pan... don't be afraid to use a wide pan.

Place the egg whites, sugar, cream of tartar, and salt in a clean metal or glass bowl, then place the bowl over the saucepan, making sure the bottom of the bowl is not touching the water.

Combine the yolks, sugar and Champagne in a double boiler or a large shallow bowl set over a pot of simmering water, making sure the bottom of the bowl does not touch the water.

Combine glucose or corn syrup, sugar and heavy cream in a heavy bottomed sauce pan and stir, while bringing to a boil over high heat.

Heat a medium, heavy - bottom sauce pan over low, and add the lemon juice, sugar, egg yolks, eggs, and salt, and whisk well, until the egg yolks have smoothed out (the mixture will still appear broken - that's okay).

To assemble, make the salted caramel: place sugar and salt in a heavy bottomed pan over medium heat.

To make the caramel, melt the sugar in a heavy - bottomed saucepan over medium heat (it will take 3 - 5 minutes and you'll want to watch it closely after 3 minutes so it doesn't burn).

Place sugar in a medium - large, heavy bottomed pot and set on stove over medium - low heat.

Combine 6 tablespoons sugar and 3 tablespoons water in 10 - inch - diameter ovenproof skillet with 8 - inch - diameter bottom and 2 1/2 - inch - high sides.Stir over medium heat until sugar dissolves.

In a separate heavy bottom saucepan melt 1/3 of sugar over medium - high heat.

In a heavy bottomed pan combine sugar and corn syrup and place it over medium heat.

Heated a heavy bottomed pan over a medium to high heat, then poured in 50g golden granulated sugar.

At the same time combine granulated sugar and water in a heavy - bottom saucepan and place it over medium - high heat.

Place a heaping TBS of batter into the bottom of the wrapper, top with a heaping TBS of apples, sprinkle brown sugar / cinnamon over the top of apples (about 1 tsp), then top with another heaping TBS of batter.

In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.

To make the crust, mix graham cracker crumbs, butter and sugar; press over the bottom and up the side of the pan.

Combine the honey, sugar, and butter in a heavy - bottom saucepan over medium heat, whisking to combine and keep it from burning.

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

To a double boiler, or in a glass bowl set over top of a saucepan of simmering water (do not let the water actually touch the bottom of the glass bowl), add the butter and sprinkle with water, then add the brown sugar and chocolate.

Combine the sugar and 2/3 cup of water in a medium heavy - bottomed saucepan, cover, and bring to a boil over high heat.

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.

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.

Place the pears, ginger, brown sugar and water into a heavy bottomed saucepan and cook over a low heat until pear pieces are soft but still retain their shape.

To make the filling, heat 1 cup evaporated milk, 3/4 cup coconut and sugar in medium, thick - bottomed saucepan over medium - high heat until simmering.

Make the salted caramel: Spread out the sugar evening in the bottom of the skillet and place over medium heat.

In a heavy - bottomed saucepan over medium heat, combine the cream, milk, 1/2 c sugar, and the salt.

Place the sugar and water in a medium heavy bottomed saucepan over medium - high heat, and cook without stirring until sugar dissolves and gets a caramel color.

In a dry thick bottomed pan, add in sugar and melt sugar over medium heat, swirling the pan if necessary to melt the sugar evenly.

In a large heavy bottomed pot over medium heat, bring the apples, sugar, lemon juice and vanilla to boil.

In a heavy bottomed sauce pan make a dry caramel by heating the sugar over medium - high heat.

Sprinkle half of the cinnamon - sugar mixture evenly over the bottom layer of the batter.

Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint

Pour into the bottom of the prepared pan and sprinkle half the pecans, if using, over the brown sugar mixture.

Decades of fruit on the bottom have turned yogurt into a snack that's cowering behind a mask of added sugars and women laughing in commercials over their «tastes like cheesecake» secrets.

In a heavy bottom pan over medium heat add the sugar.

Place the coconut sugar in a large heavy - bottomed saucepan over a low heat.

In a large heavy bottomed pot, heat the sugar over medium high heat.

Combine the maple syrup, sugar, cream and corn syrup in a medium heavy - bottomed saucepan over medium - low heat.

«The bottom line for teens is to choose water over sugar - sweetened beverages when possible,» she says.

When ready to fry, fill a large, thick - bottomed saucepan two - thirds full with vegetable oil, place over a medium heat and bring to 170C on a sugar thermometer.

Combine the sugar and water in a heavy - bottomed saucepan over medium heat, stirring constantly until the sugar dissolves and the mixture starts bubbling.

Bottom line: You don't need to obsess over fat, sugar and carbs if you're already following a balanced diet.