71.   Combine the sauce ingredients and slowly warm over low heat, stirring with a whisk.

72.   Combine this with chili, coconut milk, sugar and saffron in a small saucepan over low heat.

73.   Combine cream, sugar and vanilla in heavy saucepan over low heat.

74.   Combine juice with cornstarch over low heat.

75.   Combine olive oil and garlic in small, heavy skillet over low heat.

76.   Combine pecans, cayenne, maple syrup and salt in saute pan and quickly cook over low heat until the nuts have lightly toasted.

77.   Combine sugar, water and vanilla in a heavy saucepan, and stir over low heat to dissolve sugar.

78.   Combine the leeks and reserved cooking liquid in a small saute pan over very low heat.

79.   Combine and melt over low heat.

80.   Combine canned ingredients in large pot and place over low heat to heat through.