Combine sugar and
water in a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes.
Boil 3 cups
water in a small saucepan over high heat.
Combine the sugar and
water in a small saucepan over high heat.
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 t
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 t
heat — 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 minu
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 minu
heat, 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.