Add the wine and
boil over high heat until reduced by half, about 5 minutes.
Bring wine and pan drippings to
a boil over high heat until reduced to about 1/2 cup (about 5 minutes).
Cover and
boil over high heat until starting to turn golden around the edges, 5 to 7 minutes.
To cook the BEET: place it in a pot with water covering a few inches over its surface;
boil over high heat until fork - tender (about 10 minutes); remove beet from water with tongs; run it under cold water to remove skin (carefully using fingers to help skin fall off); set aside to cool.
Boil over high heat until most of the liquid is absorbed and pasta is al dente.
Not exact matches
Bring to a
boil over high heat and cook for 8 to 10 minutes,
until reduced and thickened.
Pour the milk into a medium saucepan and warm
over medium
high heat until pleasantly warm but not
boiling.
Bring to a
boil over high heat, reduce
heat to low and simmer
until fragrant, about 6 minutes.
When you're ready to cook, bring to a
boil over high heat, then reduce
heat to medium - low, cover, and simmer
until the liquid is absorbed, about 1 hour.
In a small sauce pot
over medium
high heat,
boil the 1 1/2 cups sugar and the water,
until syrup reaches about 240F degrees.
Heat chicken broth and vegetable bouillon in a medium - sized saucepan over high heat until boil
Heat chicken broth and vegetable bouillon in a medium - sized saucepan
over high heat until boil
heat until boiling.
Cover and
heat over medium
high heat until mixture
boils (about 8 - 10 minutes).
Cook
over medium -
high heat, whisking constantly,
until thickened and slowly
boiling.
Stir well and set the mixture
over medium -
high heat until it comes to a
boil.
Bring to a
boil over medium
high heat, stir
until sugar is completely dissolved.
Bring to a
boil over high heat, reduce to a simmer, and cook
until exteriors are tender, about 10 minutes.
In a large pot of
boiling salted water, cook the spaghetti
over high heat until al dente, stirring occasionally to prevent it from sticking, about 8 minutes.
Bring to a
boil over high heat, then reduce the
heat to medium and simmer 8 - 10 minutes, or
until fork tender.
Add a little bit of oil to help battle the foam, and begin to
heat, uncovered
over medium /
high heat until boiling.
Heat to boiling over high heat; reduce heat to medium and simmer 10 minutes or until thicke
Heat to
boiling over high heat; reduce heat to medium and simmer 10 minutes or until thicke
heat; reduce
heat to medium and simmer 10 minutes or until thicke
heat to medium and simmer 10 minutes or
until thickened.
Cook
over medium
high heat, stirring frequently,
until the mixture comes to a
boil.
Bring to a
boil over medium
high heat, then lower the
heat to medium and cook
until all the sugar is dissolved and the mixture is bubbling.
Bring to a
boil over medium -
high heat and cook
until the liquid is reduced by half, about 8 - 10 minutes.
Bring to a
boil over high heat and let cook 45 - 50 minutes or
until a paring knife slices them easily.
Bring the mixture to a
boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes
until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.
Bring to a
boil over medium
high heat, reduce temperature, and simmer for 25 to 35 minutes, or
until it thickens into a syrup.
Heat the heavy cream
until boiling, either in the microwave (about a minute or two) or on medium -
high over a stovetop.
Cook
over medium -
high heat until the mixture reaches a
boil, stirring constantly.
Bring a large pot of salted water to a
boil over high heat and cook pasta
until al dente, just tender.
Bring the drained juice and the cream to a
boil in the now - empty Dutch oven
over high heat; cook, stirring occasionally,
until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes.
Cook
over medium -
high heat until the mixture comes to a low
boil and thickens.
Boil rice in 4 cups of water
over medium -
high heat until al dente, about 7 minutes.
Bring to a
boil over high heat and cook
until slightly reduced, about 8 minutes.
Boil the apple cider in a 3 - to - 4 - quart saucepan
over high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume.
In a saucepan
over medium -
high heat, bring the apple cider and honey to a
boil and let the mixture simmer
until it reduces by half.
Heat over medium - high heat until boil
Heat over medium -
high heat until boil
heat until boiling.
Heat the sugar and water together over high heat until the mixture comes to a b
Heat the sugar and water together
over high heat until the mixture comes to a b
heat until the mixture comes to a
boil.
Cook
over medium -
high heat until it comes to a full
boil, stirring frequently.
Whisk
over medium -
high heat until the custard thickens and
boils (about 6 minutes).
Season with salt and
heat over high heat until boiling.
in a medium sauce pan, stir together the water and coconut sugar
over high heat until the sugar dissolves, then bring to a
boil.
The process there calls for soaking the beans overnight (approx 1 C dried peas), then rinsing, then essentially sauteing them
over high heat with 1 teaspoon of baking soda for 3 minutes, then
boiling them
until quite done.
Bring to
boil over high heat, stirring
until smooth.
Bring to a
boil over high heat, reduce
heat and simmer
until just fork - tender, about 15 minutes.
In a small pan, bring the apple cider vinegar, sugar, and salt to a
boil over high heat, whisking
until the sugar and salt have dissolved.
Bring the mixture to a
boil over high heat, reduce the
heat to low, cover the saucepan, and simmer for about 20 minutes, or
until the potatoes are tender but not falling apart.
Heat the mixture over high until just below the boiling point, reduce the heat, and simmer for 5 minu
Heat the mixture
over high until just below the
boiling point, reduce the
heat, and simmer for 5 minu
heat, and simmer for 5 minutes.
Bring to a
boil over high heat, lower the
heat to a simmer and cook for 5 minutes, or
until all the agar flakes are dissolved.
Bring the ingredients to a
boil over high heat, reduce the
heat to medium, and cook
until the tomatoes are softened, about 20 to 25 minutes.
Place
over high heat and stir with a wooden spoon
until it comes to a
boil.