Sentences with phrase «water in a small saucepan over high heat»

Combine the sugar and water in a small saucepan over high heat.

Boil 3 cups water in a small saucepan over high heat.

Combine sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes.

Not exact matches

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.

In a small saucepan over medium - high heat bring the butter, water, and sugar to a boil.

Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat.

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking tHeat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking theat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

Place eggs in small saucepan, cover with 1 inch water, and bring to boil over high heat.

In a small saucepan over medium - high heat, stir together water, sugar, cinnamon sticks, sliced ginger, star anise, and heat, stirring frequently, until the sugar has completely dissolved.

Combine pods, water, and sugar in a small saucepan and place over medium - high heat.

In a small saucepan over medium high heat, bring the quinoa and water to a boil.

Combine 1 cup of the sugar and the 1/4 cup of water in a small saucepan over medium - high heat.

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Combine 1/4 cup sugar, water, honey, cinnamon stick, lemon juice and lemon zest in a small saucepan over medium - high heat and bring to a boil.

Mix 3/4 cup water, sugar, vinegar, chili garlic paste and salt in a small saucepan and bring to a simmer over medium - high heat; reduce heat to medium and simmer for about three minutes.

Bring water and sugar to a boil in a small saucepan over medium - high heat, stirring to dissolve the sugar.

Combine orange strips, sugar, and water in a small saucepan and bring to a boil over medium - high heat, stirring until the sugar is dissolved.

Combine sugar, mint and water together in a small saucepan and heat over high heat until boiling, stirring constantly.

Make the pickled carrots: In a small saucepan, combine the vinegar, water, sugar and salt over high heat.

In a small saucepan over medium - high heat, add 1/2 cup of cold water, cornstarch, hot mustard, and plum sauce.

Combine sugar, salt, cayenne powder, and water in a small saucepan and bring to a boil over medium - high heat, stirring until sugar dissolves.

In a small - size saucepan over medium - high heat, combine the water, red wine vinegar, sugar, salt, thyme and black peppercorns.

In a small saucepan, heat water or tea over medium - high heat.

Place the buckwheat in a small saucepan, add water, stir, cover and cook over high heat, bringing to a boil.

In a small saucepan, combine the sugar and water over medium - high heat.

Combine sugar with 1/2 cup filtered water in a small saucepan set over medium - high heat.

Combine the quinoa, 1 1/4 cups water, and a pinch of salt in a small saucepan over high heat.

In a small saucepan (2 - quart) over medium - high heat, combine water, milk and butter.

In a small saucepan, bring prunes and 2 cups water to a boil over high heat.

In a small saucepan, bring the sugar, water, jalapeños and Fresnos to a boil over medium - high heat.

Cover edamame with water in a small saucepan and bring to a boil over high heat.

Bring mushrooms and water to a boil in a small saucepan over high heat.

Bring remaining 1 tablespoon sugar and 2 tablespoons water to a boil in a small saucepan over medium - high heat and cook, swirling often, until thick and syrupy (do not let it take on any color), about 4 minutes.

water to a boil in a small saucepan over medium - high heat, stirring to dissolve sugar.

sugar, a pinch of salt, and 2 cups water to a boil in a small saucepan over medium - high; reduce heat, cover pan, and simmer until rice is tender, 30 — 40 minutes.

Heat sugar and 3/4 cup water in a small saucepan over medium - high, stirring to dissolve sugar.

Combine the rice and water in a small saucepan and bring to a boil over high heat.

Heat vinegar, sugar, salt, and 1/3 cup water in small saucepan over medium - high heat, whisking occasionally, until sugar and salt are dissolved, about 3 minuHeat vinegar, sugar, salt, and 1/3 cup water in small saucepan over medium - high heat, whisking occasionally, until sugar and salt are dissolved, about 3 minuheat, whisking occasionally, until sugar and salt are dissolved, about 3 minutes.

salt, and 3/4 cup water to a simmer in a small saucepan over medium - high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes.

Bring vinegar, sugar, and & frac12; cup water to a simmer in small saucepan over high heat.

Boil water and 1/2 cup sugar in a small saucepan over medium - high heat.

Stir sugar and 60 ml water in a small saucepan over medium - high heat until sugar dissolved.

Meanwhile, combine the sugar and water for the syrup in a small saucepan over medium - high heat with a candy thermometer clipped to the side.

Meanwhile, dissolve the 3/4 cup lemon juice, 1 1/2 cup water and 3 tbsp honey in a small saucepan over medium high heat.

In a small saucepan, bring 3/4 cup water to a boil over high heat.

grass fed beef tenderloin, cut into strips 1 TBSP sesame oil 2 TBSP sesame seeds Instructions: In a small saucepan, combine the millet with 1 1/2 cup water over medium - high heat.

Blanch the almonds: Bring water to a boil in a small saucepan over high heat and add the almonds.

Combine the sugar, water and salt in a small saucepan, bring to a boil over medium - high heat and boil for about 5 minutes.

Directions 1 For the cranberry swirl, bring the cranberries, water and sugar to a boil in a small saucepan over medium - high heat.