31.   Boil the poaching liquid over high heat until reduced by half.

32.   Boil over high heat to reduce by one quarter.

33.   Boil over high heat.

34.   Boil over high heat, stirring constantly until jelly mixture sheets from a spoon.

35.   -- Chicken Dijon -- Saute boneless, skinless chicken breasts in a skillet on high heat on both sides until cooked through.

36.   ----- FRESH-SQUEEZED The blandness of canned orange juice is an unfortunate side effect of the high heat and chemical preservatives needed to prevent food poisoning.

37.   A quick searing over moderately high heat and a zap in a hot oven will do the trick.

38.   Add bacon and salt, and bring to a boil over high heat.

39.   Add chicken and cook, over high heat, breaking up pieces with a fork, until no pink remains and chicken is white and thoroughly cooked.

40.   Add chicken broth and Italian seasoning, bring to a boil over high heat.