Cook until vegetables start to soften, about 3 - 4 minutes.
Add the onion, green pepper, carrot, and garlic,
cook until the vegetables start get tender, about 4 - 5 minutes.
Cook until the vegetables start to soften but are still crisp, about 5 minutes.
Then add the chopped mushroom stems, onions, garlic, salt and pepper and
cook until the vegetables start to soften, about 5 - 10 minutes.
Add the pearl onion, carrot, garlic, potato and fennel and
cook until the vegetables start to soften.
Add the fresh herb bundle and
cook until the vegetables start to brown, 5 to 10 minutes.
Not exact matches
Let
cook for about 5 minutes
until vegetables start to soften.
It wasn't
until I
started cooking and eating real food that I discovered roasting
vegetables.
Cook vegetables until they are softened and
start to brown.
Directions for confit: While beans are
cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or
vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried)
until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good st
cook the beans / When both are done mix together with salt (
start w / 1 teaspoon) and pepper to taste /
Cook together for another 10 minutes / Good st
Cook together for another 10 minutes / Good stuff.
Add the chopped onions, carrots, and cubed potatoes and
cook about 10 minutes,
until the
vegetables are just
starting to become tender.
Cook, stirring occasionally
until the
vegetables start to soften, about 3 - 5 minutes.
Add celery, carrots, and garlic and
cook, stirring occasionally,
until vegetables start to soften, about 3 - 5 minutes.
1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your
vegetables 3) In a saucepan, heat up a little oil and sauté the onions
until transparent, then add the marinated chicken strips
until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan,
cook an omelet using the three beaten eggs, and remove from pan once
cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and
start sautéing the leeks, and then add in the rest of the
vegetables,
cooking them over low heat 6) Meanwhile,
cook rice noodles according to package instructions, then drain well 7) Add
cooked rice noodles to the pot of
vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.
Cook in the roux for 5 minutes, or
until they
vegetables start to soften.
Add the onion, carrot and celery and
cook, stirring, for 5 - 7 minutes,
until vegetables soften and
start to brown.
Add the onion, bell pepper, and garlic and
cook, stirring occasionally,
until the
vegetables start to soften, about 10 minutes.
Add the onions, shallots, and garlic and continue
cooking for another 7 - 10 minutes or
until the
vegetables have just
started to color.
We followed the tip to
cook the lentils
until mushy, and did add some extra water x2 to let them keep
cooking and did
start out with 3 cups
vegetable broth.
Cook until the
vegetable are
starting to soften, about 5 minutes.
Cook, stirring occasionally,
until vegetables are tender and
starting to brown.
Season again with salt and pepper and continue
cooking until vegetables are tender and just
starting to brown.
Stir and
cook a few minutes
until the
vegetables start to soften a bit.
Add roasted
vegetables to the skillet, then pour the egg mixture over the
vegetable mixture and
cook for a few minutes
until the eggs
start to set.
Cook until vegetables are tender and just
starting to brown.
Cook the
vegetables until they
start to darken around the edges to give this hearty salad a delicious smoky flavour.
Add
vegetable oil to a pan over med - high heat and
cook shrimp, one layer at a time, for 2 - 3 minutes on each side
until cooked through and
starting to curl and turn golden brown.
Cook over medium - high heat stirring to cook evenly, about 5 minutes or until the vegetables just start to br
Cook over medium - high heat stirring to
cook evenly, about 5 minutes or until the vegetables just start to br
cook evenly, about 5 minutes or
until the
vegetables just
start to brown.
Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired;
cook, stirring often,
until vegetables are soft and
starting to brown around edges, 8 — 10 minutes.
Add onions, celery, and carrots and
cook, stirring occasionally,
until vegetables start to caramelize, 10 — 15 minutes.
Cook, stirring occasionally,
until vegetables are
starting to soften but haven't taken on any color, about 2 minutes.
Heat
vegetable oil in a large skillet over medium - high and
cook salmon,
starting skin side down,
until golden brown, about 4 minutes per side for medium - rare.
Pour in the
vegetable broth;
cook for about 2 minutes,
until the mixture comes to a boil and
starts to thicken.
Reduce heat to low and
cook for 20 minutes or
until vegetables start to soften, stirring occasionally.
The trick to getting crisp, perfectly
cooked vegetables is to
start with a very hot pan and only sear them for a few minutes
until they are tender but still crunchy.
It wasn't
until I
started cooking and eating real food that I discovered roasting
vegetables.
Place on a high heat and
cook for 10 minutes, stirring occasionally,
until the
vegetables start to brown.