Add the hot water to the chocolate mixture, stir, and
bring that mixture to a boil for 20 - 30 seconds.
Whisk gently as everything melts together, then
bring the mixture to a boil for 5 minutes while gently whisking.
If the stains are still proving hard to remove,
bring the mixture to a boil for 5 to 7 minutes, and then leave it to cool.
Not exact matches
Bring the
mixture to a
boil, reduce the heat
to a simmer, cover, and simmer
for 30 minutes.
Bring the
mixture to a
boil, reduce the heat
to a simmer, cover, and cook
for 1 hour.
Add the reserved beef stock and the potatoes and
bring the
mixture to a
boil; reduce the heat and simmer
for 30 minutes, or until the potatoes are tender.
Combine all the ingredients in a saucepan and
bring to a
boil, then reduce the heat and simmer the
mixture uncovered
for 20 minutes.
Bring the
mixture to a
boil, then reduce the heat
to a simmer, cover, and simmer
for 1 hour.
Bring to a
boil, then reduce heat and simmer
for about 20 minutes or until the
mixture has thickened.
To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minute
To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start
to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minute
to see steam rise up (don't
bring it
to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minute
to a
boil) then crumple the basil leaves and add them, cooking
for 1 minute more, then remove the pan from the heat, cover, and let the
mixture steep
for 30 minutes.
Bring the
mixture to a
boil, cover back, simmer
for 15 minutes until all vegetables are tender.
Bring the
mixture to a
boil and reduce
to a simmer; continue
to cook
for 10 minutes.
Bring the
mixture up
to a
boil, then simmer
for five minutes.
Bring to the
boil and reduce
to a gently simmer
for about 25 — 30 mins, or until the
mixture has thickened.
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 gentle
boil before and simmer, uncovered,
for about 10 minutes (stirring frequently) until
mixture thickens.
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 the
mixture to a
boil over high heat; then add the beans, reduce the heat
to medium - low, and simmer
for 30 minutes.
Stirring constantly
bring the
mixture to a
boil and cook
for 2 minutes.
Bring mixture to a
boil and
boil, stirring frequently,
for 3 - 5 minutes.
Bring the
mixture to a slow
boil and cook
for 3 minutes until the sugar is dissolved and a smooth caramel sauce forms.
Bring the
mixture to a rolling
boil and
boil for 10 minutes, stirring occasionally.
I added 4 cups of sugar
to the peaches and when I added them
to the pectin / grape juice and
brought it
to a
boil, I only
boiled the
mixture for 1 -1 1/2 minutes.
Then,
bring the
mixture back
to a
boil and stir constantly
for five minutes.
Bring the
mixture to a low
boil and cook
for 5 minutes.
Bring to the
boil and then cook over a medium heat
for 15 minutes until
mixture has reduced and become syrupy.
Bring to the
boil, then reduce the heat until the
mixture is simmering and simmer
for 2 - 3 minutes, whisking until the sugar has dissolved.
Bring mixture to a
boil then simmer on low heat
for 2 minutes or until broccoli is cooked through.
Bring the
mixture up
to the
boil, and then set a timer and
boil for 4 minutes.
Add the chicken, sauteed vegetables, and remaining ingredients
for the soup (except the cheese sauce) and
bring the
mixture to a
boil, then reduce the heat and simmer 10 minutes.
Bring your
mixture to a
boil; then reduce your heat and simmer
for about 20 minutes.
Bring the
mixture to a
boil and then reduce the heat and simmer
for 1 minute, or until the solution is clear.
Stirring constantly,
bring the
mixture to a
boil and gently
boil for 1 minute.
Bring the
mixture to a
boil, cover with a lid, and simmer on low
for 15 minutes.
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.
Bring the
mixture to a
boil over high heat, then reduce the heat
to medium and let the soup simmer, uncovered,
for 1 hour.
Add the chicken stock,
bring the
mixture to a
boil, reduce the heat, cover and simmer
for 30 minutes.
Bring the
mixture to a
boil over high heat, reduce heat
to low, cover and simmer
for 45
to 60 minutes.
Bring mixture to a
boil and continuously stir
for about 3 - 5 minutes until until
mixture is golden brown.
Bring to the
boil, then reduce heat
to medium and simmer
for a further couple of minutes until the
mixture has thickened.
Bring the
mixture to a
boil, reduce heat, and simmer
for 10 - 15 minutes or until the quinoa is translucent and tender.
Add the
mixture to the skillet with the onions,
bring to a
boil, and reduce heat and allow
to simmer
for about 5 minutes.
Bring mixture to a
boil, then reduce heat
to low and simmer, covered,
for 15 minutes.
On low
to medium heat,
bring the
mixture up
to a
boil before reducing the heat and simmering
for five minutes.
Leaving heat at med - high,
bring mixture to boil stirring occasionally, then reduce heat
to med - low and cover
for 20 minutes, or until noodles are soft.
Stir in corn syrup and cinnamon
bring to a
boil, reduce heat
to medium low and simmer
for 2
to 3 minutes or until
mixture begins
to thicken.
Bring the
mixture to boil over medium heat then reduce heat and allow
to simmer
for 3 - 5 minutes, stirring occasionally
Bring the
mixture to a
boil, stirring occasionally, and then cover the pot and place it in the oven
for about 2 hours, or until pork is tender
Bring the
mixture to a
boil and cook
for 10 - 12 minutes until the liquid has reduced into a sauce and the orechiette is al dente.
Add the tomatoes and fry
for 2 — 3 minutes until softened, and then stir in the rest of the stock, the saffron
mixture and some seasoning
to taste and
bring to the
boil.