Bring the liquid to a boil then reduce the heat to medium.
Bring liquid to a boil then reduce to a simmer and continue to cook for 5 - 6 minutes or until it has thickened.
Not exact matches
Turn the heat
to high and
bring the
liquid to a
boil,
then reduce the heat and simmer, partially covered, about 2 hours.
Cover,
bring to a
boil,
then reduce heat and simmer for 10 minutes until all of the
liquid has been absorbed.
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.
Allow the sugar
to dissolve in the
liquid over low heat,
then bring it
to a
boil as you did the day before.
Then I simply cooked the quinoa per the package directions -
bring the pot with
liquid and quinoa
to a
boil, cover it and let simmer for about 15 minutes.
Add chicken broth and 1 teaspoon salt,
then turn heat up
to medium - high and
bring to a
boil,
then reduce
to a simmer and cook, uncovered, for about 2 hours, or until
liquid has reduced by roughly half.
Pour in the measured cooking
liquid,
bring up
to the
boil then reduce heat down
to a bare simmer and cover tightly.
This is very much like my family recipe, but we put the butter, sugar, and molasses in a suace pan, stir and
bring to boil,
then cool and add egg,
then fold this (
liquid) concoction
to the dry ingredients.
Bring the cream, sugar and water
to a full
boil,
then pour the
liquid over the chocolate and let sit for 30 seconds.
Bring to a
boil,
then reduce the heat
to simmer for about 40 minutes, or until all the
liquid has been absorbed.
Bring to the
boil,
then reduce the heat
to low and simmer for 20 — 25 minutes, until the lentils are tender and the
liquid has been absorbed.
Bring to a
boil,
then cover and let simmer until the
liquid has reduced and you have a nice thick rich chili, about an hour, maybe longer.
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 the
liquid to a
boil,
then transfer the contents
to a clay pot or Dutch oven.
Add wine and
bring to a
boil,
then lower
to a simmer and simmer for about 15 minutes or until
liquid is evaporated.
Bring to a
boil,
then cover, reduce
to a simmer, and cook until the rice has absorbed all of the
liquid — about 20 - 30 minutes.
Bring liquid to a
boil,
then reduce heat
to simmer, put the lid on the saucepan and cook for 18 minutes or until rice has absorbed the
liquid.
Bring to a
boil and
then simmer, about 15 minutes or until all of the
liquid is absorbed.
Bring to a
boil and
then lower
to a simmer and cook until lentils are tender and
liquid is evaporated, about 30 minutes.
Bring to a
boil,
then add the rice and cook until it has absorbed all the
liquid, 25 - 30 minutes.
Bring just
to a
boil and
then simmer the sauce until the
liquid thickens and becomes clear, stirring occasionally (about 10 minutes).
Bring to a
boil then simmer, uncovered, until the
liquid is gone.
For asparagus, in a skillet,
bring ⅛ - inch water
to boil, add asparagus, salt, sliced lemon and butter,
then cook
to almost evaporate
liquid.
Bring to a
boil then reduce heat
to low and simmer uncovered until quinoa is tender and has absorbed almost all the
liquid, about 12 - 15 minutes.
The mixture is
brought to a
boil and
then simmered until the
liquid reduced.
Just add everything
to a pan,
bring it
to a gentle
boil,
then turn off the heat and let the shallots continue sitting in the
liquid for 10 + minutes.
Bring to a
boil,
then simmer until soaking
liquid has taken on mushroom flavor, 10 — 12 minutes.
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.
Bring to a slow
boil,
then turn down the heat and simmer gently until the
liquid is absorbed, about 15 minutes.
Add in the rest of the ingredients, as directed above,
then bring the
liquid to a
boil.
Bring to a
boil then reduce heat
to low and simmer uncovered until quinoa is tender and has absorbed all the
liquid, about 12 - 15 minutes.
Top up with some stock or water if there isn't enough
liquid,
then bring to the
boil and cover
to simmer for 1 1/2 hours or until the meat is tender but not retains its structure on the bone.
Note the amount of
liquid you acquired,
then add it
to a medium saucepan and
bring to a
boil.
Bring to a
boil then reduce heat
to medium and simmer for 12 - 15 minutes, or until most of the
liquid is absorbed.
To finish cooking, bring to a slow boil once again, then simmer gently with the cover ajar for 15 minutes; if it's al dente to you're liking, you're done (drain off any excess liquid
To finish cooking,
bring to a slow boil once again, then simmer gently with the cover ajar for 15 minutes; if it's al dente to you're liking, you're done (drain off any excess liquid
to a slow
boil once again,
then simmer gently with the cover ajar for 15 minutes; if it's al dente
to you're liking, you're done (drain off any excess liquid
to you're liking, you're done (drain off any excess
liquid).
Well I really altered this recipe
to fit my ingredients and was looking for a way
to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and
then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavor
then added 2 cup water
to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavor
then removed chicken and cut into pieces Measure
liquid left and add enough
to make 3 1/2 cup
liquid Add turnip greens and chicken plus salt and
brought back
to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavor
then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow
boil)
Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavor
Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.
Bring to a
boil, stir,
then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the
liquid is absorbed, about 20 minutes.
Bring to a
boil, stir,
then reduce heat, cover, and simmer until the split peas are very tender (almost mushy) and most of the
liquid is absorbed, about 30 minutes.
Add the shrimp and cook for about 2 minutes per side,
then add the peppadew
liquid and
bring to a
boil.
Bring liquid to a
boil,
then reduce heat
to a light simmer.
Put the blueberries, lemon juice, sugar, and the 3 tablespoons of cold water into a saucepan and
bring to a
boil,
then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened in the now garnet - glossy
liquid.
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 then reduce heat and simmer mixture until
liquid becomes thick and syrupy, about 10 - 15 minutes.
Bring the
liquid to a
boil, give it a stir
to combine the spices with the
liquid and
then turn the heat down
to a simmer, cover with a lid and cook for about 2 hours and 45 minutes.
Blend until completely smooth,
then return the soup
to the large pot and
bring the
liquid to a
boil.
Bring to a
boil,
then reduce heat
to low - medium and simmer about 12 minutes, or until most of the
liquid has been absorbed and the quinoa is tender.
Bring liquid to a
boil and
then reduce
to a simmer for about 5 minutes.
Bring to a
boil,
then simmer until the quinoa has absorbed almost all of the
liquid, about 13
to 15 minutes.