Sentences with phrase «continue cooking the onions»

Continue cooking the onion and pepper mixture until most of the liquid has evaporated.

Reduce heat and continue cooking the onion and garlic to carmelize, adding a little more olive oil if needed.

Use a wooden spoon to break apart any onion pieces still sticking together and continue cooking the onions, stirring every few minutes, for 20 minutes.

Continue cooking the onions while you move on to Step 2.

Add the butter and continue cooking the onion and turnip mixture until tender.

Continue cooking the onion, stirring occasionally, until softened and translucent, 5 - 7 minutes.

Not exact matches

Pour remaining oil into pan and stir in onions; continue cooking for 4 - 6 minutes until lightly browned, then add to farro mixture.

Add the garlic, oregano and crushed red pepper, and continue cooking until the onion is light golden in color, stirring often so the garlic doesn't brown.

Add the onion and continue to cook until the onion softens.

Add the sugar and continue cooking, stirring occasionally, for 50 minutes until the onions are deep brown and caramelized.

After 45 minutes lift the cover and continue to cook the onions until they reach a deep caramelized golden brown color - about another 15 minutes.

Add the onion and herbs to the bowl and allow them to macerate while the potatoes continue to cook.

After the onions have been cooking 10 minutes, stir in the 1/4 tsp salt and continue to cook over med - low heat.

Continue to cook in batches until the onions are all cooked.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

For jammier, even more deeply caramelized onions, continue cooking for another few hours, but this time leave the lid ajar so the liquid can evaporate.

Add a pinch of salt, reduce the heat to medium, and continue cooking until the onions are a dark golden brown, about 20 - 25 minutes longer.

Slide the chicken, pepper and onion pieces off the kebabs on to the griddle or BBQ and continue cooking for about 5 minutes until the chicken is cooked through.

Add the corn and the pepper strips and continue to cook until the onion begins to brown.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Add the red onion and continue to cook until it starts to soften.

Continue to cook when the onion is transparent and then add tomatoes after chopping them up.

Add the garlic and green onions, cook for about 1 minute then add the thai red curry paste and continue to cook another 2 minutes or until fragrant.

Uncover and stir in sliced green onions and continue to cook until liquid is absorbed.

Add the pepper, onion, and cabbage and continue to cook until they begin to soften.

Meanwhile, add coconut oil, chopped onions and garlic to large sauce pan, cook over medium heat for 3 - 5 minutes, add chopped bell pepper and minced ginger and continue cooking another 2 - 3 minutes or until onions and garlic begin to golden.

Continue cooking, stirring frequently, until the liquid has evaporated and the onions are nicely caramelized, 8 to 10 minutes.

Add pasta sauce, onion, bell pepper, Italian seasoning and salt; continue cooking 5 minutes or until vegetables are crisp - tender, stirring occasionally.

Season the onions with salt and pepper and continue to cook until lightly brown on all sides, about 8 - 10 minutes.

Continue cooking for about 3 - 4 minutes until the onions are golden brown.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Add a tablespoon of water and continue cooking until onions turn amber.

When the onions are cooked, add the mushrooms and continue cooking until they release their juices and the juices then evaporate, this will take about 5 - 7 minutes.

Continue to cook, stirring frequently, until bacon is brown and crisp and onions are translucent.

Add the balsamic vinegar and brown sugar and continue to cook, stirring occasionally, until the vinegar has reduced and the onions have caramelized, 6 to 8 minutes more.

Continue to add the juice in 1/2 cup increments, turning the chicken and onions occasionally, until the chicken is cooked through and the last ladle of juice has reduced to a thick, orange syrup.

Add the garlic and continue cooking until the onions and carrots are completely soft, another 4 minutes.

When the chicken was almost cooked through, I added the onions and then continued on with the recipe as shown.

Add green pepper, onion and garlic; continue to cook for 25 minutes or until potatoes are browned and vegetables are tender.

Add about three quarters of the onions and continue cooking until the onions turn translucent.

Continue to carmelize the fennel & onion while the pasta cooks.

For low fodmap: add the olive oil and onions and cook for several minutes, remove the onions, then add the celery and cook them and continue on with directions.

You can set the cooker to «Stove Top» to brown meats and / or soften onions and then switch it to «Slow Cook» to continue cooking.

Remove the onion pouch after about 30 minutes (slices should be tender and very lightly browned), and allow beets to continue cooking until easily pierced with fork, about 50 - 60 minutes (could be more for large beets).

Continue cooking for 2 - 3 minutes until the onion has softened and the spinach has wilted.

Once the onion begins to soften, add the pepper and continue to saute until the pepper is almost cooked through.

Continue cooking uncovered and stirring occasionally, for approximately 20 - 30 more minutes until onions are dark and caramelized.

Add the onion and spices and continue to cook for 15 - 20 minutes.

Meanwhile, in a frying pan / wok saute the sliced onion with the garlic and a splash of oil for 3 - 4 minutes, ad the tinned tomatoes, the fresh tomatoes and the balsamic vinegar and continue to cook for 2 - 3 more minutes, adding the spinach for a final couple of minutes to wilt through.

Continue to cook while breaking up meat and stirring regularly until sausage is cooked through and onions are softened.