You can warm the dates and Grand Marnier
together in a small sauce pan on the stove, if you'd like.
Combine the Marinara ingredients
together in a small sauce pan and bring them to a simmer over med - low heat.
Mix first 5 ingredients
together in small sauce pan, to make a cheese sauce.
Not exact matches
Directions: Using a mortar and pestle, or a
small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir
together and set aside /
In a
sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir
together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the
pan and continue to simmer the
sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon
sauce over winter and spring veggies, sprinkle with chives.
Make a quick
sauce by mixing the almond milk and arrowroot
together in a
small bowl, then add the mixture and the garlic to the frying
pan and stir into the noodles.
Melt coconut oil and peanut butter
together over low heat
in a
small sauce pan.
I started these with a homemade
sauce that came from combining some scratch tomato paste I had from leftover tomatoes this summer; adding a
small jar of slow roasted tomatoes I also had canned
in the fall and infusing it with more flavour by adding fresh garlic, salt, pepper and some fresh oregano I have growing under a lamp for the winter, mixing and heating it all
together in a
pan.
To make caramel
sauce, stir
together coconut milk and maple syrup
in a
small sauce pan.
While the chicken is baking,
in a
small sauce pan mix
together 1 cup of the remaining pesto along with crushed tomatoes and salt / pepper.
In a
small sauce pan, stir
together the coconut cream, fish
sauce, lime juice and palm sugar.
In a
small pan gently melt
together all of the ingredients for the chocolate
sauce.
In a
small pan melt
together all of the ingredients for the chocolate
sauce, once melted pour into a
small dish and set to one side whilst you prepare the other components.
Meanwhile,
in a
small sauce pan over low heat melt the peach habanero jelly, soy
sauce and sriracha
together and warm until it begins to bubble.
All you have to do is cook them
together for a few minutes
in a
small sauce pan then use a fine mesh strainer to remove the lavender bits.
In a
small sauce pan over low heat whisk
together peanut butter, coconut milk, brown sugar and red curry paste until well combined and creamy.
Whisk
together orange juice, orange zest, ground turmeric, iodized sea salt, and chili flakes (if using),
in a
small sauce pan.