Sentences with phrase «stir in the green»

Stir in the green pepper, mushrooms, bay leaf, oregano, basil, pepper and remaining broth.

After all milk is added and the gravy starts to thicken stir in green chiles and chipotle.

Stir in green chilies, chicken stock, most of the corn, salt and oregano.

Remove from heat and stir in green beans and 2/3 cup onion rings.

Stir in the green chiles.

Stir in green beans, mix until combined.

Return to slow cooker with chicken and stir in green onions.

Stir in green chiles and continue to sauté for 2 minutes.

Once hot, lower the heat to medium and stir in greens and frozen vegetables.

Add the veggies and pineapple back in, then stir in the green onions and cashews.

Gently stir in green onions, dressing.

Whisk in broth, then stir in greens and nutmeg.

To the first bowl, stir in the green food coloring.

Add the garlic, cook for about a minute just until fragrant, and stir in the greens.

Salt generously and stir in the green beans.

Stir in green onion and cilantro.

Stir in the green onion.

Stir in the greens (add in batches if need be, if your pan isn't large enough to accommodate all), beans, lemon juice or ACV, and cumin.

Stir in the green parts of the scallion, then sprinkle in the flour, stirring it in quickly.

Pour the hot water into a bowl and stir in the green tea bags, chopped shiso leaves, and honey.

Stir in the green onions, parsley, black - eyed peas, and shredded ham; sprinkle with salt and pepper.

Stir in green beans, and season with salt and pepper.

Stir in the greens.

Turn off the heat and stir in the green onions and cilantro, mixing well.

Stir in the green parts of the scallions, then season with soy sauce and pepper.

Stir in green peas and next 6 ingredients (through coconut milk).

Stir in the greens, and cook covered for 10 to 15 minutes more, or until the potatoes are tender.

Stir in the greens and mix well.

Drain any excess grease and then stir in green chiles, taco seasoning, cream cheese and 1/2 cup shredded cheddar cheese.

Stir in the greens and cook for 3 to 5 minutes more, until wilted.

Stir in the greens, then cover and cook for 5 to 10 minutes more, or until the lentils and yams or sweet potatoes are tender.

Stir in greens; reduce heat to low.

Stir in the green beans and stir - fry over medium - high heat until bright green.

Stir in green onions.

Transfer the sauce to a bowl, stir in the green onions and celery root, and garnish with the remaining parsley.

Stir in green onions and shiso (if using), and cook 1 minute more.

Stir in green onions, brown sugar, fresh dill, salt, garlic powder, and black pepper until combined.

Stir in the green chile, vanilla, lemon and banana extracts.

Stir in greens, peas, and sugar, remove from heat, and let sit 10 minutes to allow greens to soften.

Stir in the green beans, tomatoes and fried and fresh shallots.

Stir in Green Chile Salsa, then remove from heat.

Reduce the heat to medium - low, then stir in the green peppers, and cook until the peppers begin to soften, about 7 or 8 minutes.

When rice is done, stir in the green onions and parsley and serve immediately.

Stir in the greens just before you head out the door.

stirred in green beans.

Reduce the heat to medium and stir in the green beans, thyme, garlic, and 1/2 teaspoon of the salt.

Once the entire cup of cheese has been added and melted, stir in the green chiles, tomatoes, chipotle pepper and hot sauce.

Stir in the green onions and set aside.

Add the garlic, cook for about a minute just until fragrant, and stir in the greens.

Stir in green onions.