Put the coconut milk in a small saucepan over high heat and
just bring to a boil (little bubbles are starting to form) before removing from heat.
It turned out great by
just bringing it all to a boil and simmering for about 5 minutes.
No candy thermometer is needed — you really
just bring it to a boil and stir for 2 minutes.
Not exact matches
just wonder who are behind all these plans
bringing up Islamic rage
to boil up...?!
Add the remaining ingredients
to the stockpot,
bring to just below
boiling, reduce the heat, and simmer for 45 minutes, or until the posole is tender and the meat is starting
to fall apart.
One tip for food on airplanes I havent tried myself yet but keep in mind for future flights, is
to bring instant miso soup that
just needs some
boiling water....
Bring to a
boil uncovered, and simmer until the sweet potatoes are
just tender, about 10
to 12 minutes.
Put the sprouted grains in the pain and
just cover it with water,
bring to a
boil and then immediately cover it and turn it off and let sit till water is absorb.
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.
I put the meat and the spices in a large pot and
brought it
to a
boil, then turned it down
to a simmer and let it go for about 4 hours, basically cook it until it is tender enough that it
just pulls apart with a fork.
In a small saucepan,
bring the bouillon cubes and water
just to a
boil.
Add enough water
to just cover;
bring to a
boil.
Place over medium
to medium - high heat and
bring just to a
boil.
Bring it
just to a
boil while stirring, and then immediately remove it from the heat.
Bring a pan of water
to a gentle
boil and place the haddock pieces in making sure they are all
just covered
I've done both, but
boiling is a bit easier, because you literally
just put all the ingredients into a pot (minus the cilantro and lime), cover them with water,
bring it
to a
boil and cook until the skins on the tomatillos start
to bust.
Bring a 4 - quart pot of water
to a
boil, add orzo, return
to boil, reduce heat
to simmer and cook for 8 minutes until
just tender.
Place the eggs in a large saucepan, add enough cold water
to just cover and
bring to a
boil.
Place milk, cream and vanilla in a heavy saucepan over medium heat and
bring just to a
boil.
Bring just to a
boil, then reduce
to a low simmer.
Place the remaining 3/4 cup of soy milk and remaining ingredients, except vanilla extract, into a medium saucepan and
bring just to a
boil, stirring occasionally.
Make a ganache: In a small saucepan,
bring the cream
just to a
boil.
Bring mixture
just to a
boil over moderate heat, whisking constantly, and
boil 1 minute, whisking.
No more chopping,
just add water or broth
to contents of mix;
bring to a
boil; reduce heat and simmer for 25 minutes.
Bring a large pot of salted water
to a
boil over high heat and cook pasta until al dente,
just tender.
Bring to a
boil and then lower the heat and simmer until
just tender.
Bring the contents
to a
boil, reduce the heat and cook on medium heat until the veggies are
just done.
Its one of these recipes that I don't really have written down —
just something where I throw specific ingredients into a pot,
bring to a
boil, and then its done.
Bring the milk, water and salt
just to a
boil, then remove from the heat.
Bring to a
boil and then immediately turn the heat down so it is
just simmering.
Bring to a gentle
boil, then reduce heat
to medium - low and cook until potatoes are
just tender.
Then
just pop that sucker onto the stove, turn the heat
to high,
bring it
to a
boil, cover, reduce heat
to medium and let it simmer for 20 - 25 minutes.
[Chef's Note: For an easier method, the jam can also be made without first making a caramel:
Just combine the figs, sugar, butter and orange juice in a large saucepan,
bring to a
boil and continue
to boil until thick and syrupy, about 20 minutes.
Bring it
to a
boil and once the prawns are
just cooked.
Bring a large pot of salted water
to boil and cook the pasta for 11 minutes, or
just slightly underdone.
Bring to a
boil just before slicing pork.
Bring to a
boil and then reduce
to a simmer and cook covered for 20 minutes, or until
just tender.
Cover with cold water,
bring to the
boil, and simmer for around 5 minutes until
just tender.
Bring just to a
boil, then lower the heat
to a gentle simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
Bring to boil and let
boil for 2 minutes then cover and reduce
to simmer for 10 — 15 minutes, until beans are
just tender.
Bring the water
to a
boil and cook the carrots for 5 minutes, or until
just fork - tender.
Do not
bring it
to a
boil,
just warm it so the gelatin will dissolve well in it.
Bring it
just to a
boil and then remove from the heat and add the vanilla extract and bean.
Just dump the cranberries and the orange juice concentrate in a pot,
bring to boil and simmer for 25 minutes.
In a heavy saucepan
bring cream, milk, sugar, zest, and salt
just to a
boil, stirring occasionally.
Bring to a
boil over high heat, reduce heat and simmer until
just fork - tender, about 15 minutes.
Add the star anise, butter and 1 tsp salt, then
bring to the
boil and simmer for 10 mins until the carrots are
just cooked.
Pour syrup and chilis into saucepan and
bring to a brief
boil, for
just one minute, then take off the heat.
Add enough purified water
to just cover the vegetables, and
bring everything
to a
boil over medium high heat.
Combine all the glaze ingredients in a saucepan and over a medium high heat and
bring to just boiling.