Sentences with phrase «cook until vegetables soften»

Then stir in the onion, garlic and thyme and season with salt and pepper and continue to cook until the vegetables soften.

Add rutabaga, carrot, and potato and cook until vegetables soften slightly, about 10 minutes.

Not exact matches

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

Add chicken sausage and pepper - onion mix; cook, stirring occasionally, until the vegetables soften, 3 to five minutes.

Cook the vegetables, stirring occasionally until slightly softened, about 6 to 8 minutes.

Cook for about 5 minutes or until the vegetables begin to soften.

Add onion and pepper, season generously with Kosher salt and pepper and a pinch of cumin and chili powder, and cook 5 - 7 minutes, until vegetables soften but still have a little crunch.

Let cook for about 5 minutes until vegetables start to soften.

Add onion, carrots, and celery and cook, stirring, until vegetables begin to soften, 3 minutes.

Cook, stirring often, until the vegetables soften, about 5 minutes.

Cook vegetables until they are softened and start to brown.

Cover and reduce heat to low and cook for approximately 8 - 10 minutes until vegetables begin to soften.

Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes.

Saute half the chopped onions and 2 / 3rds of the celery until mostly softened about 6 - 7 minutes (I choose not to cook all the vegetables at this point, and add some lately because I enjoy the change in texture — feel free to add all the chopped onion and celery at this point if you want).

I'd saute all the vegetables until softened (vs boiling to soften,) then maybe cook the rice in all the broth in the soup pot vs separately.

Cooking until remaining beef is browned and vegetables are softened, about 5 minutes.

Stir every few minutes and cook until the all of the vegetables have softened and cooked through, 20 - 30 minutes.

Cover and cook, stirring occasionally, until vegetables are softened, about 1 1/2 hours.

Add the onion, celery, bell pepper, garlic, sage, thyme, and 1⁄4 teaspoon of the salt and cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Cook, stirring occasionally, until vegetables are slightly softened, about 8 minutes.

Cook, stirring frequently, 5 - 6 minutes, or until vegetables are softened and fragrant.

vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.

Cook, covered, for about 10 minutes or until vegetables soften, stirring occasionally.

Add the vegetables and cook over medium - high heat until softened, 4 to 5 minutes.

Pour in the soy sauce, mirin, swiss chard leaves, mushrooms and sesame seeds; give it a good mix and cook for an additional minute or two until the vegetables have softened.

Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.

Add the onions, carrots and garlic and cook for about 4 - 5 minutes until vegetables are softened.

Continue to cook for another 5 minutes, stirring occasionally or until vegetables are softened.

Add onions, celery and garlic to pot and cook for about 5 minutes until vegetables are softened.

Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes.

Cook and stir 5 to 6 minutes, or until vegetables begin to soften.

Once the vegetable mixture is very fragrant, the grains of basmati rice are incorporated and cooked until softened.

Method Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4 - to 6 - quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes.

Cook, stirring occasionally until the vegetables start to soften, about 3 - 5 minutes.

Cook, stirring occasionally until vegetables have softened and are just beginning to brown, about 5 minutes.

Cook at a simmer until the vegetables are softened.

Add onion, garlic, carrots, and celery and cook until vegetables are softened and translucent.

Add the onion, poblano, garlic, salt, chile powder, black pepper, and cayenne and cook, stirring, until the vegetables are softened but not brown, 3 to 4 minutes.

Add the onion, garlic and jalapeño and cook over moderate heat, stirring occasionally, until the vegetables are softened and golden, about 8 minutes.

Reduce the heat to a low boil and cook until the vegetables are softened, beans are heated through, and the rice (if using) is tender, about 5 more minutes.

Add celery, carrots, and garlic and cook, stirring occasionally, until vegetables start to soften, about 3 - 5 minutes.

Cook, stirring frequently, for 5 minutes or until vegetables are softened.

Continue to cook for about 8 more minutes while breaking up meat and stirring regularly until sausage is cooked through and vegetables are softened.

In a large Dutch oven (I love my Calphalon Dutch oven), melt butter, and cook the vegetable mixture until softened.

Cook for about 5 minutes, until the vegetables are softened.

Cook for 8 to 10 minutes or until vegetables soften.

Cook on medium until the vegetables begin to soften, about 5 minutes, stirring often.

Cook in the roux for 5 minutes, or until they vegetables start to soften.

Add the garlic and cook another minute until vegetables are softened.

Add onion, garlic, jalapeños, cumin, and salt; cook 5 minutes or so, stirring occasionally, until chicken is cooked through and vegetables are softened.