Add 3 tbsp
water Heat over medium heat, stirring continuously until combined.
Not exact matches
Mix the oats, nut milk, 1/2 a cup of
water and a pinch of salt in a saucepan and start to warm it
over a
medium heat.
Add celery root, parsnip, fennel,
water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil
over medium high
heat.
In a saucepan
over medium heat, combine the remaining ingredients with the chile, and chile
water and simmer for a couple of minutes.
In a large stockpot, combine the potatoes, kale, lemon juice, lentils, salt, garlic and 14 cups
water and bring to a boil
over medium - high
heat.
Prepare the citrus compote first — add the citrus juices, ginger, cardamom, maple syrup and
water into a
medium soup pot, bring to boil
over medium heat, and simmer for 5 minutes.
In a small saucepan bring 1/4 cup
water with 2 tablespoons brown sugar to a boil
over medium heat.
Bring
water to a boil
over medium - high
heat in a small pot.
Melt the chocolate and coconut oil in a double boiler
over medium - low
heat or place a glass bowl on top saucepan of simmering
water.
In a grill pan or a cast iron skillet,
heat up a couple tablespoons of
water oil
over medium - high
heat.
In a small sauce pot
over medium high
heat, boil the 1 1/2 cups sugar and the
water, until syrup reaches about 240F degrees.
Bring
water in pot to a steady simmer
over medium heat.
Place 2 cups of strawberries, sugar, and 1/4 cup
water in a saucepan set
over medium heat.
In a deep saucepan
over medium heat, stir dry grains with 1 tsp oil (optional) for five minutes, until quinoa starts to pop and brown, Carefully add
water or broth.
In a saucepan, combine the cream,
water, butter, and salt and warm
over medium - low
heat.
In a
medium saucepan set
over medium - high
heat, stir together the cranberries, honey and
water.
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.
Heat sugar and water in a medium saucepan over medium heat, stirring to moisten all of the su
Heat sugar and
water in a
medium saucepan
over medium heat, stirring to moisten all of the su
heat, stirring to moisten all of the sugar.
Add quinoa, coconut cream,
water, cinnamon, maple syrup and almonds to a small saucepan and bring to boil
over medium heat.
Bring the
water, butter, sugar and salt to a boil in a large sauce pan
over medium high
heat.
In a small saucepan bring
water with brown sugar to a boil
over medium heat.
Place a large griddle or fry pan with low sloping sides
over medium heat until hot enough for a drop of
water to sizzle and then immediately evaporate.
In a
medium saucepan, bring 1 1/4 cups (300 grams)
water and dates to a boil
over high
heat.
Combine the
water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a
medium saucepan
over medium / high
heat.
In a
medium saucepan, bring 1 cup (240 grams)
water and dates to a boil
over high
heat.
Place sugar and
water in a small pot
over medium heat, fitted with a candy thermometer.
~ Thoroughly cook your oats with the almond milk and
water, either on the stovetop (
medium heat, stirring often) or in the microwave (1/2 power, 3 - 5 minutes, stopping to stir so it doesn't bubble
over).
Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splat
Heat a frying pan or griddle
over medium high
heat until a few sprinkles of water dropped on the pan or griddle splat
heat until a few sprinkles of
water dropped on the pan or griddle splatter.
I add the rice and cold
water to a roomy pan, add a lid and bring to a gradual boil
over a
medium heat.
Immediately drain in colander and rinse under cold
water; set aside.In saucepan
over medium - high
heat or in microwave on high power for 20 second intervals,
heat milk to just below simmer.
Place sugar,
water, and salt in a small pot
over medium heat.
In a large pot,
heat the olive oil, then add the onion, the garlic and the
water and cook
over low to
medium heat until the onion and garlic are soft and golden.
Rinse hulled barley under cold
water and place in a
medium sauce pan
over medium heat.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or
water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan
over medium heat.
In a pot
over medium low
heat combine the oats,
water, almond milk and shredded carrot.
In a
medium sized pot
over medium heat,
heat the
water and butter until the butter melts.
Add snow peas, ginger, and
water to skillet; cook, covered,
over medium heat until snow peas are crisp - tender, 2 to 3 minutes.
Meanwhile, bring the
water to a boil in a small saucepan
over medium heat.
Stir the
water and sugar in a large saucepan
over medium heat until the sugar dissolves, about 5 minutes.
Add the sugar, corn syrup,
water and salt to a saucepan
over medium heat.
In a
medium saucepan, add sugar, remaining 1/2 cup of
water and honey, cook and stir
over medium heat until sugar dissolves.
Cook again
over medium - high
heat for a few minutes until any excess
water evaporates from the pan.
** To make the pickled slaw: In a large a
medium sauce pan,
over high
heat, bring 1/4 cup distilled vinegar, 1/4 sweet rice vinegar, 1/4 sugar and 1/2 cup
water to a boil.
Drain the spaghetti, reserving 1/2 cup of the pasta cooking
water in a large sauté pan
over medium heat.
Bring a small saucepan of
water to a gentle boil
over medium heat.
Bring the
water to a boil, stir in the oatmeal, cinnamon, and vanilla, and allow oats to cook
over medium heat, about 5 minutes.
Heat chocolate chips in
medium saucepan
over hot
water, or on low, stirring constantly until smooth.
Boil large pot of
water to a boil
over medium heat.
Add the onion, garlic, carrot, celery and spices into a
medium soup pot, drizzle with a teaspoon
water and cook (
water fry)
over medium heat for 5 - 7 minutes, stirring frequently.
The trick to reheating foods without drying it out (such as pasta with marinara sauce) is to add to a pot with a couple of tablespoons of
water over low -
medium heat for a few minutes.