Sentences with phrase «water in a heavy saucepan»

Start by making the fruit topping: put the sugar and water in a heavy saucepan and stir until sugar dissolves lightly.

Meanwhile, prepare the butterscotch topping combining butterscotch chips, corn syrup, and water in a heavy saucepan over low heat.

Not exact matches

Combine the sugar and 1/3 cup water in a medium heavy - bottomed saucepan.

Bring water, butter, and salt or sugar to a boil in a heavy - duty saucepan over high heat.

Place the caster sugar, water and colouring in a heavy bottomed saucepan and bring to a boil.

Meanwhile, prepare the filling: whisk together the sugar and cornstarch in a heavy saucepan, then, while whisking, add the water in a thin stream.

Bring 2 cups water to a boil in a 1 - quart heavy saucepan, add rice and 1/4 tsp.

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

Place sugar, corn syrup, and water in a medium heavy - bottomed saucepan, and stir to moisten the sugar.

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

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium - high heat, stirring, until the sugar dissolves.

Combine sugar, corn syrup, 3/4 c water and salt in a heavy saucepan.

for the miso caramel: adapted from food52 ingredients: 25 g sugar 10 g water 20 g heavy cream, room temperature or slightly warmer 1 teaspoon shiro miso directions: Put the sugar and water in a heavy bottomed saucepan and bring to a boil.

In a heavy saucepan, combine butter, sugar and water.

In small heavy duty saucepan over medium heat, stir 2/3 cup sugar and water to dissolve; bring to boil.

Boil the water in a 2 - quart, heavy saucepan.

Warm the sugar and water in a heavy - based saucepan over medium - high heat until sugar is dissolved and bubbling.

Put the green beans in steamer in a work or heavy saucepan along with 1/2 cup water, cover and heat over high heat.

In a small heavy saucepan, boil the water with the sugar, without stirring, until a golden caramel color results.

Combine preserves and 3 tablespoons water in heavy small saucepan.

For sauce: Stir sugar and 1/2 cup water in heavy large saucepan over medium heat until sugar dissolves.

Bring 2 cups water, onion and butter to a boil in a heavy bottomed saucepan.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pistachios.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisin cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisIn a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

To make the chocolate syrup, in a medium - size, heavy - bottom saucepan, place the water, sugar, salt, and optional corn syrup, and whisk to combine.

Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes.

Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.

-- Boil sugar, corn syrup, and water in a 3 - to 4 - quart heavy saucepan, stirring until sugar is dissolved.

Cover eggs with cold water by 1 1/2 inches in a 3 - quart heavy saucepan and bring to a rolling boil, partially covered.

Bring 5 cups water to boil in heavy large saucepan over high heat.

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

* To make strawberry syrup, place hulled frozen or fresh strawberries in a medium - size, heavy bottom saucepan with 1 / 8 - inch of water, about 1 tablespoon granulated sugar per 1/2 pound of strawberries (or more to taste) and a pinch of kosher salt.

Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan.

-- In a 3 - quart heavy saucepan cook granulated sugar, corn syrup, 1/2 cup infused water (discard any remaining water), and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.

Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves.

In another heavy bottom saucepan combine sugar, agave syrup and water.

Bring lentils, 5 cups water, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils).

Combine 1/2 cup water and cardamom in a small, heavy saucepan; bring to a boil.

In a heavy 2 - quart saucepan, combine the sugar, corn syrup and water and stir to blend.

Dissolve cornstarch in water in medium, heavy - duty saucepan.

In a heavy saucepan, heat the butter, the sugars, the molasses, and the water until melted and completely combined.

In a heavy saucepan over medium heat combine sugar and water.

In a medium, heavy - bottom saucepan, place the remaining 1/2 cup water, sugar and cream of tartar, and whisk to combine well.

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

Bring 1 cup water, butter, and salt to simmer in heavy medium saucepan over medium heat, whisking until butter melts.

In a medium, heavy - bottom saucepan, place the remaining 1/4 cup (2 fluid ounces) water, sugar and cream of tartar, and whisk to combine well.

Combine water and barley in a heavy medium saucepan.

Bring 1 cup water to a boil in a 1 - quart heavy saucepan and add dried scallops (scallops should be completely submerged).

Cover by 1 inch with cold water in a 2 - quart heavy saucepan and simmer, uncovered, until just tender, 10 to 12 minutes.