If you're using the saucepan
bring liquid to a boil over medium - high heat.
Bring the liquid to a boil over high heat, reduce the heat to low, cover the pan tightly, and simmer for 20 to 30 minutes, until beans are tender.
Bring liquid to a boil over high heat, then reduce heat to medium - low.
Bring the liquid to a boil over medium heat, reducing the heat as necessary to keep it at a simmer.
Not exact matches
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.
Over medium heat
bring beef stock
to a
boil, reduce
to a simmer and cook until the
liquid is reduced by half.
Allow the sugar
to dissolve in the
liquid over low heat, then
bring it
to a
boil as you did the day before.
Bring to a
boil over medium - high heat and cook until the
liquid is reduced by half, about 8 - 10 minutes.
Bring the cream, sugar and water
to a full
boil, then pour the
liquid over the chocolate and let sit for 30 seconds.
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 pickling
liquid to a
boil and pour
over mushrooms, stirring
to make sure all mushrooms are coated.
Bring the
liquid to a
boil, cover and simmer
over low heat until the tomatoes are tender, about 4 minutes.
In a heavy bottom sauce pot, combine all the
liquids with the sugar and spices and
bring to a
boil over high heat.
Place it into a small saucepan with vegetable broth or water, set
over high heat and
bring the
liquid to a
boil.
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.
Meanwhile,
bring reserved nectarine - peach
liquid to a
boil in a small saucepan
over medium heat.
Place quinoa and broth in a medium saucepan and
bring to a
boil over medium - high heat; cover, reduce heat
to medium - low and simmer until quinoa is tender and
liquid has been absorbed, about 15
to 20 minutes; set aside
to cool.
Combine the ingredients in a large oven - safe skillet
over medium heat on the stove, and
bring the
liquid to a
boil.
Combine the reserved cooking
liquid and salsa verde in a saucepan;
bring to a
boil over medium - high heat.
Place the pot
over medium - high heat and
bring the
liquid to a
boil.
Remove ribs and stems from kale / Cook in large pot of
boiling salted water, uncovered, just until tender, 5
to 8 minutes / Remove kale from water with tongs, chop and add
to onions, along with cooked lentils /
Bring the kale - cooking
liquid back
to a
boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking
liquid / Add pasta
to lentil, onion, kale mixture along with 1/3
to 1/2 cup pasta cooking
liquid / Cook
over high heat, tossing together for a minute or two / Add salt & pepper
to taste / Top with grated parmesan cheese and serve.
Bring to a
boil over medium - high heat, then reduce heat
to low, cover and cook for 18 - 20 minutes (or until
liquid is absorbed).
Bring to a
boil, and be careful that the
liquids don't spill
over the top.
Add 3/4 cup pasta cooking
liquid to reserved skillet and
bring to a gentle
boil over medium heat, swirling often
to encourage drippings and
liquid to emulsify, about 1 minute.
Bring to a
boil over medium - high heat and cook, whisking occasionally, until most of the
liquid has evaporated, about 10 minutes.
Bring cinnamon sticks and apple cider
to a
boil in a large skillet
over medium - high heat and cook until
liquid is thick, syrupy, and reduced
to about 1/3 cup, 20 — 30 minutes.
In a small sauce pan,
bring soaking
liquid and broth
to a simmer (do not
boil), keeping mixture warm
over low heat.
Bring to a
boil; reduce heat, and cook, covered,
over medium - low heat 12 - 15 minutes or until
liquid is absorbed.
Bring mixture
to a
boil over medium - high heat, then reduce
to a simmer and cook until fruits pop, release their
liquids, and the whole thing starts
to thicken, about 10
to 15 minutes.
in a large saucepan, combine the chicken, water and mushroom soaking
liquid and
bring to a
boil over high heat.
Bring the
liquid to a low
boil over medium - high heat, cover and let the beans cook until
liquid has thickened.
Skim and discard the fat from the
liquid, return the
liquid to the pot and
bring to a
boil over medium - high heat.
Add the chicken stock, tomatoes and beans, with their
liquid, and the bay leaves and
bring to a
boil over high heat, then reduce
to a bare simmer.
Bring to a
boil over high heat, then turn down the heat
to medium - high and simmer fairly rapidly for about 20 minutes, until the
liquid has thickened and reduced
to scant 1 cup / 200 ml (about the amount in a large glass of wine).