Bring to a low boil then lower heat and allow to simmer for 5 minutes, until slightly thickened, while stirring intermittently.
Bring to low boil then turn heat down and simmer 5 minutes.
Not exact matches
Bring the mixture
to a
boil,
then lower the heat
to a simmer and allow the mixture
to simmer while you stuff the chiles.
Bring the sugar water
to a rolling
boil,
then turn
to low and add the orange halves.
Bring to a
boil before reducing
to simmer over a
low temperature,
then leave uncovered for 2 - 3 hours until thick — making sure
to stir and add more water if it starts
to stick
to the bottom of the pan.
Add the water and salt,
bring to a
boil,
then lower the heat, cover and simmer over
low heat for 12 minutes.
Bring to a
boil,
then lower to a simmer.
Add broccoli and cover with water,
bring to a
boil,
then lower the heat and let simmer for 20 minutes or until the broccoli is tender.
Bring mixture
to a
boil then reduce heat
to low.
Bring to a
boil, reduce heat
to medium
low and
then let simmer, covered, for 20 minutes or until noodles are soft.
Add in remaining sauce ingredients,
bring to a
boil then lower heat
to a simmer.
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.
Bring the mixture
to a
boil then reduce the heat
to a
low simmer.
Bring to the
boil over a
low to medium heat, stirring constantly,
then immediately remove from the heat (do not allow
to continue
to boil).
Add canned tomatoes and honey if using and
bring to the
boil then lower heat and simmer, partly covered, for about 15 - 20 minutes, until sauce is thickened and all water has evaporated.
Bring the mix
to a
boil,
then reduce
to medium
low heat.
Allow the sugar
to dissolve in the liquid over
low heat,
then bring it
to a
boil as you did the day before.
4)
Bring to a
boil and
then turn down
to a medium -
low simmer and cook until the meat is tender and almost falling off the bone, about 3 1/2 hours.
Bring to a
boil,
then lower the heat, cover and simmer for about two hours, until the lamb is remarkably tender and pulls easily away from any bones.
Bring the water
to a
boil,
then add the quinoa and turn
to low heat and cover.
Increase heat
to medium - high and
bring the soup
to gentle
boil,
then reduce heat
to medium -
low to maintain a simmer.
Bring to a
boil,
then reduce heat
to low so that the water is at a bare simmer.
Bring water, vanilla and apple cider
to a rolling
boil and add steel cut oats, salt and cinnamon
then simmer on
low for 20 minutes.
Bring to a
boil,
then reduce heat
to medium -
low and simmer, covered, until lentils are soft, 20 - 25 minutes.
Bring to a
boil,
then turn heat
to low, cover, and simmer for 50 minutes.
I
brought the mixture
to a
boil,
then reduced the heat
to low, added a lid, and cooked, stirring often, for about 25 minutes.
Bring to a
boil, stirring,
then lower the heat if needed
to a strong simmer (the mixture should continue
to bubble) and continue
to stir and cook for 5 - 10 minutes until the mixture becomes thick, syrupy, and deep golden brown.
Bring to a
boil,
then reduce heat
to low and cook, stirring often, for 5 minutes, or until the agar has dissolved.
Bring the mixture
to a
boil over high heat;
then add the beans, reduce the heat
to medium -
low, and simmer for 30 minutes.
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.
Raise heat
to medium high,
bring to a
boil,
then reduce
to a simmer, and
lower heat
to medium
low.
Bring just
to a
boil,
then reduce
to a
low simmer.
Bring to a
boil then turn down
to low and simmer 15 - 20 minutes.
Bring to a
low boil, and
then reduce the heat
to maintain a simmer.
Increase heat and
bring to a
boil,
then reduce heat
to Low, cover, and allow
to simmer 10 minutes.
Bring the sauce
to a gentle
boil then reduce the heat
to low.
Bring the contents
to a
boil then turn the heat down
to low and allow
to simmer for 4 hours, skimming any foam off the top as needed.
In a medium saucepan
bring the chicken broth and quinoa
to a
boil and
then reduce
to a
low simmer and cover.
First, cook your quinoa: Add quinoa and water
to a medium pot and place over high heat;
bring to a
boil,
then cover, reduce heat
to low and cook for 15 minutes.
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 reduce heat
to low and simmer uncovered for 15 minutes or until reduced by about half.
Bring to a
boil,
then reduce heat
to low and simmer covered for 13 - 17 minutes, or until rice is cooked.
--
Bring to a
boil and
then cover the pot and reduce heat
to low for 45 minutes.
Bring the mixture up
to a light
boil,
then turn the heat
to low and let it simmer.
Bring the broth
to a
boil and
then lower the heat
to a very slow simmer.
Bring to a
boil,
then adjust heat
to low, simmering for 20 - 25 minutes or until quinoa is soft.
Bring to a
boil and
then immediately turn heat
to low, cover and simmer for 20 - 25 minutes until quinoa is done.
Bring water
to boil,
then reduce heat
to the
lowest simmer, cover and cook for 15 minutes if using white rice (or 40 minutes if using brown rice).
Bring to boil,
then reduce
to low - medium heat and simmer for 10 - 15 minutes or until plums are soft.
Bring to a
boil and
then lower the heat and simmer until just tender.