Set aside the chicken meat pieces and return the remaining chicken bones to the pot and continue to
boil on high heat until the liquid has reduced, about a quart or quart and a half.
Not exact matches
Bring to a
boil then reduce to medium -
high heat for approx. 45 minutes or
until water starts to evaporates and add the remaining 5 cups of water as needed then cook for another 45 minutes or longer, continuing to check
on water levels.
Place
on medium -
high heat until the juice
boils.
Heat the heavy cream
until boiling, either in the microwave (about a minute or two) or
on medium -
high over a stovetop.
Step 2: In a large stock pot put the peaches and lemon juice in and turn
on the
heat to medium
high and cook stirring often
until peaches begin to
boil.
Heat on high until boiling, then cover the pot and reduce the heat to
Heat on high until boiling, then cover the pot and reduce the
heat to
heat to low.
Continue to
boil on high heat, stirring occasionally,
until the water returns to a rolling
boil (about 2 minutes), and then begins to bubble vigorously and to foam (another 5 to 7 minutes, depending upon the size & shape of the pasta).
Turn the
heat on high until it
boils then turn it down to low and simmer while the turkey roasts, it should take about an hour to fully get the flavor going and cook down to 1 -1 1/2 quarts of stock.
Add buckwheat and let the mixture continue to
boil on high heat for 5 minutes or
until the expanded groans are visible atop the water.
Let it
boil on a medium /
high heat until 300 degrees or so, then lower the temps a bit (because at this point most of the water in the liquid will be
boiled off and the temp will rise VERY quickly) and keep the
heat on until it hits 350.
Fill your stainless steel cooking vessel with water and
heat on the stove top
on high until boiling.
Stirring occasionally to prevent sticking
on the bottom,
heat over medium -
high heat just
until the mixture comes to a
boil.
Heat heavy cream on medium high heat until it comes to a b
Heat heavy cream
on medium
high heat until it comes to a b
heat until it comes to a
boil.
Put it
on high heat until it comes to a
boil, then reduce
heat to medium - low.
Once the tomato puree is nicely sautéed, add the
boiled rajma / kidney beans and the spice paste and keep stirring
on high heat until oil starts separating from the spices.
Combine rinsed uncooked 1/2 cup of quinoa with 1 cup of water in a small pot and cook
on high heat until water starts to
boil.
Stirring often
on medium -
high heat until begins to
boil.
Boil uncovered
on high heat until just a little water is left in the rice.
Increase the
heat to
high and
boil, without stirring,
until dark golden and the mixture reaches 170 °C (340 °F)
on a sugar thermometer.
Add amaranth and
boil on medium -
high heat for 15 - 20 minutes or
until desired tenderness is reached.
Place
on medium -
high heat and bring to the
boil, then reduce
heat to medium and simmer for 25 - 30 minutes
until tender.
While the pears are baking, bring the pear poaching liquid back to the
boil and simmer
on high heat until reduced and thick, about 5 - 6 minutes.
In a small saucepan,
heat all ingredients
on medium -
high heat until boiling.
Heat a large pot of water on medium - high heat until boil
Heat a large pot of water
on medium -
high heat until boil
heat until boiling.
Return to
boil on high heat then reduce to low and simmer for 45 minutes or
until green beans are tender.
Bring remaining 1 tablespoon sugar and 2 tablespoons water to a
boil in a small saucepan over medium -
high heat and cook, swirling often,
until thick and syrupy (do not let it take
on any color), about 4 minutes.
Pour 15 ml of
boiling water into a saucepan along with the caster sugar, lemon juice and rose water and
heat on high until boiling and starting to thicken.
Heat milk in a large heatproof glass measuring cup in a microwave on high until very hot but not boiling, about 45 seconds (or, heat milk in a small saucepan over medi
Heat milk in a large heatproof glass measuring cup in a microwave
on high until very hot but not
boiling, about 45 seconds (or,
heat milk in a small saucepan over medi
heat milk in a small saucepan over medium).
Boil the fruit and water
on high heat until the apples turn slightly brown and are tender to touch (about 15 minutes)
Put
on medium to
high heat and once it starts to
boil let it cook for 20 - 30 minutes
until tender.
After that, get a pan that will fit the spears, put an inch of water in it and some salt, then put it
on high heat until the water
boils.
Bring to a
boil over
high heat, as soon as it
boils turn
heat all the way down and cover, 18 - 20 min,
until done, with lid
on.
Bring the water to a
boil and cook for approximately 10 minutes
on medium
high heat until the broccoli can be easily pierced with a fork.
Bring to a
boil and cook
on high heat for 4 minutes
until the sauce is bubbly, thickened and just slightly caramelized.