Bring to boil,
immediately reduce to simmer and simmer, stirring until everything is well combined.
Turn the heat up to high and bring the mixture to a boil and then
immediately reduce to a simmer, whisking constantly.
Only after half and half starts boiling, add grated Parmesan cheese -
immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes).
Dump in the quinoa, bring back to a boil, then
immediately reduce to a simmer.
Immediately reduce to simmer and cook, constantly stirring, until all the cheese melts and the creamy sauce forms.
Immediately reduce to simmer, and continue to simmer uncovered, until sauce is slightly thickened.
Not exact matches
Bring
to a boil over medium - high heat;
immediately reduce to a low
simmer.
Once it is boiling,
immediately reduce heat
to low, let the mixture
simmer for 30 seconds, then take off the heat.
Immediately reduce the heat
to medium - low and
simmer for 5 minutes.
Bring
to a boil and then
immediately reduce heat
to low and
simmer until the sauce thickens slightly, about fifteen minutes.
Cool and store soup for a make - ahead meal and reheat over medium high flame or,
to serve
immediately reduce heat
to simmer and cook the egg noodles in another pot.
Immediately reduce heat
to maintain a
simmer, cover and cook for 45 minutes, stirring occasionally.
Add rinsed quinoa,
immediately reduce the heat
to a
simmer, place lid on the pot and cook until all the water is absorbed (20 - 25 minutes).
Immediately reduce heat
to low and
simmer for 15 minutes
to deepen flavors.
Immediately reduce the heat
to a
simmer for approx 10 - 12 minutes.
Immediately add chicken broth
to vegetables,
reduce heat
to medium - low, and
simmer until chicken broth is fully absorbed by vegetables, making sure
to stir vegetables occasionally.