On the stovetop, whisk the ingredients
together over medium heat until fully cooked).
In small saucepan, combine the butter, brown sugar, and chocolate; melt and stir
together over medium heat.
Stir
together over medium - high heat, just until the sugar dissolves.
Heat the butter in a saucepan and saute
together over medium heat the green chile, serrano chile, garlic, onion, tomatoes, and cilantro for about three minutes, stirring occasionally.
In a medium sized frying pan heat the oil and butter
together over medium - low heat, add the onion and garlic.
Pour yolk mixture into the pan with the remaining hot liquid and whisk
together over medium - low heat.
Whisk
together over medium - low heat.
Mix and stir these ingredients
together over medium heat until the cheese has completely melted in, and the mixture is hot and yummy.
Simply add all of the ingredients — almond milk, cacao, reishi, and coconut butter are the main attractions — to a pot, whisk
together over medium heat, simmer for five minutes, and pour into your favorite mug.
In a medium sauce pan, fry the garlic, onion, chiles and tomatoes
together over medium heat until the onion is softened.
Melt chocolate and oil
together over a medium heat until smooth.
Cook blueberries and 1/2 cup maple syrup
together over medium heat in a small saucepan until berries pop and mixture is saucy.
Whisk
together over medium low heat till the sugar is fully dissolved and the spices are blended into the milk.
In a sauce pan whisk
together over medium heat the butter, brown sugar, heavy cream and rum or rum extract.
In a saucepan, melt the honey, brown sugar and salt
together over medium - low heat.
In a small saucepan, combine the heavy cream, butter, and salt
together over medium - high heat.
Toss
all together over medium heat until the squash is infused with the garlic, sage and oil, about 3 - 4 minutes.
In a small heavy saucepan, cook the sugar and water
together over medium heat, swirling the pan occasionally until the sugar is completely dissolved and the mixture is a light amber colour, about 7 minutes; remove from the heat.
Not exact matches
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over the
medium - term.
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Melt the peanut butter and coconut oil
together in a double boiler set
over medium heat.
Whisk
together first 3 ingredients along with 1/2 cup of the non-dairy milk, in a small pot
over medium high heat.
Toss
together the rhubarb and strawberries in a saucepan; simmer
over medium - low heat for 15 - 20 minutes or until the strawberries and rhubarb break down and form a sauce.
Whisk this all
together and
over medium heat return it to a boil.
In a small saucepan, whisk
together coffee, cocoa powder, sugar, and salt and bring to a simmer
over medium - low heat.
In a
medium saucepan set
over medium - high heat, stir
together the cranberries, honey and water.
Whisk
together the chicken stock, honey, and sea salt, then pour it into the large skillet, cover the skillet and bring the mixture to a strong simmer
over medium - high heat.
Mix
together buttermilk, one cup of cream, and sugar in a small saucepan
over medium heat.
Meanwhile, make the custard: whisk all ingredients
together and place them in a small sauce pot
over medium - low heat.
Whisk
together coconut milk, vanilla, sea salt, and coconut sugar in a sauce pot
over medium - low heat until sugar and salt have dissolved.
Drain pasta and mix
together pasta and tomato sauce in pot
over medium - high heat.
Stir
together raspberries, chia seeds, and maple syrup in a
medium pot
over low heat.
Add the cooked pasta to the sauce and cook
over medium - high heat, gently tossing the pasta and the sauce
together with a couple of wooden spoons or tongs.
In a small saucepan
over medium heat, whisk
together the coconut cream and coconut sugar, stirring as it melts.
Put the butter, marshmallows and brown sugar in a saucepan and melt
over medium heat, stirring until everything is melted
together.
Add peanut butter to melted butter and continue heating
over medium heat and peanut butter and butter are throughly melted and blended
together.
In a large skillet, stir
together quinoa, chicken, beans, and 2 cups of enchilada sauce
over medium heat until heated through and starting to bubble.
Melt the coconut oil and tahini
together in the same saucepan
over medium heat.
In a saucepan, whisk
together the flour and milk and cook
over medium heat until the mixture thickens (I would compare it to mashed potatoes).
Whisk brown sugar, heavy cream, and butter
together in a
medium saucepan
over medium - low heat.
Place all the ingredients in a pan
together and
over a
medium heat mix everything
together until the sugar has melted and everything is incorporated.
In a small saucepan set
over medium heat, melt
together honey, peanut butter, and coconut oil / butter, stirring until smooth and blended.
In a
medium sauce pan
over medium heat, stir
together the cream soda, brown sugar, butter, vanilla and butter flavoring.
In a
medium sized bowl, I whisked
together brown sugar, ketchup, vinegar, soy sauce and garlic salt and then poured it right
over top of the chicken.
In a large non-reactive saucepan
over medium - high heat, combined
together the milk, heavy cream and salt.
In a small saucepan
over medium heat, mix
together honey and coconut oil, heating just until smooth and melted.
In a 12 - inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice)
over medium heat and add the sweet potato and garlic, stirring
together with the oil to coat.
Whisk
together remaining ingredients and pour
over apples in a
medium bowl.