Sentences with phrase «water in a saucepan over low heat»

Not exact matches

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 saucepan, combine the cream, water, butter, and salt and warm over medium - low heat.

Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat.

Heat chocolate chips in medium saucepan over hot water, or on low, stirring constantly until smooth.

In a small saucepan, heat milk, water and butter over low heat until butter is melted, remove from heat and allow milk to cool to lukewarm temperature.

Place the water and sugar in a saucepan over low heat.

Drain the water, rinse the fish and then poach it by completely covering it with water (or milk) in a saucepan and simmer gently over medium - low heat for 20 - 25 minutes.

Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer.

Ingredients: 2 Tablespoons vegetable oil 4 Tablespoons Bigfat's 3o8 hot sauce 2 cups jasmine rice 3/4 cup coconut milk 2 1/2 cups water 1 pinch salt, to taste Prep Time: 7 mins Total Time: 32 mins In saucepan over medium low heat, add vegetable oil, 308 hot sauce.

In a saucepan over medium - low heat, or in the microwave, warm the milk and water together until just over room temIn a saucepan over medium - low heat, or in the microwave, warm the milk and water together until just over room temin the microwave, warm the milk and water together until just over room temp.

Combine berries, sugar, vanilla bean and seeds and 1.1 litres water in a large saucepan, simmer over low heat until infused (50 minutes).

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.

Place mangoes, sugar, water and lemon juice in a saucepan and cook over low - medium heat until fruits are tender, about 10 to 12 minutes.

Prepare a double boiler: heat about 2 inches of water in a medium saucepan over low heat.

In a saucepan, cook apples, raspberries, bananas and water over low heat, covered.

Stir 1/2 cup sugar and 2 tablespoons water in medium saucepan over medium - low heat until sugar dissolves.

In a small saucepan, whisk all ingredients but water for the Peanut Dipping Sauce over low heat until heated through.

-- 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.

In a small saucepan, heat the dates and water over a low heat, stirring occasionally until softened.

Heat chocolate chips in small saucepan over hot water, or on low, stirring constantly, until smooth.

In a small saucepan *, heat water, milk, and 2 1/2 tablespoons of butter over low heat until the mixture reaches 115F.

Put it in a saucepan with 330 ml (11 1/4 fl oz / 11/3 cups) of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.

Place the cacao butter in a heat proof bowl over a saucepan of water (Bain Marie) and gently melt on a low heat.

Combine and warm your tomato sauce and sun dried tomato spread in a medium saucepan over low - medium heat, stirring to combine and adding a little water if too thick.

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper.

In a small saucepan over a medium - low heat, combine the sugar and water, stirring occasionally until completely dissolved.

Combine the unsweetened chocolate and water in a small saucepan over medium - low heat.

Bring the 7 cups of water to a low boil in a medium saucepan over medium heat.

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

Gently melt the raw cacao butter and coconut cream in a bowl over a saucepan of hot water over a low heat.

Boil some water in a small saucepan, then put a small sauté pan over the saucepan, lower the heat, and put the chocolate in the sauté pan.

Place chocolate and remaining butter in a heat resistant bowl over a small saucepan of barely simmering water over low heat.

In a small saucepan over low heat, combine the chocolate and hot water and cook over medium heat until chocolate is smooth, stirring constantly.

In a small saucepan, combine the honey and water and cook over low heat, stirring constantly, until thoroughly blended.

Bring oats and water to a boil in a small saucepan over medium - low heat.

In a medium saucepan over low heat, combine the butter, water, molasses, honey, and sugar.

Start Pears - while sweet potatoes are cooking, place the pears, cloves and water in a small saucepan, simmer over low heat for 12 minutes or until tender, stirring occasionally.

Combine the tomato and wine, stock or water in a saucepan, then cover and cook over low — medium heat for 5 — 6 minutes or until the tomato has just softened.

While buns are in the oven, combine water and sugar to make the glaze in a small saucepan over medium - low heat.

Bring brown sugar, cream, butter, salt, and 2 tablespoons water to a boil in a small saucepan over medium - low heat, stirring to melt butter.

Combine 1⁄3 cup mix with 1 cup water or unsweetened nondairy milk in a saucepan over medium - low heat.

Put a saucepan on boil with a heatproof bowl over the top of it (not touching the water) and place your chopped dark chocolate in the bowl to melt over low / medium heat.

Combine 1/2 cup water, sugar, corn syrup and salt over low heat in a saucepan, stirring with a wooden spoon until sugar is dissolved.

A pound (or 500g) of butter in a saucepan, melt over low heat and cook gently until all the water has been driven off and the little white flakes begin to take colour.

In medium saucepan over medium - low heat, combine HERDEZ ® Red Guajillo Chile Mexican Cooking Sauce, water, sugar, star anise and cinnamon sticks.

Before serving, reheat cereal in saucepan (if needed), over medium - low heat, stirring occasionally and adding water if needed, until warmed through.

In a small saucepan over medium - low heat, combine 1 cup of coconut water with 2 tbsp of coconut sugar.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

In a small saucepan over low heat, combine the cornstarch, cold water, SPLENDA ® Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black pepper.

In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water.