Sentences with phrase «add vegetable»

Add the vegetable broth, crushed tomatoes, chipotle pepper, adobo sauce, black beans, red kidney beans, cannellini beans and salt, and stir to combine.

Add the vegetable mixture to the potatoes and mix until combined.

Add the vegetable oil and vanilla extract and continue whisking.

Add the vegetable broth, crushed tomatoes, chipotle pepper, adobo sauce, all of the beans and salt, and stir to combine.

Add the vegetable stock and season to taste with salt and pepper.

Add vegetable stock, water, tomatoes, paprika, salt and pepper.

Add the parsnip, apple and curry powder and stir so everything is coated, cook for 1 - 2 minutes then add the vegetable stock and simmer for 30 minutes, until the parsnip is completely soft.

Add vegetable broth and bring to a boil.

Stir in CHILI POWDER; heat a few seconds until fragrant; add VEGETABLE STOCK, LENTILS, WHOLE PEELED TOMATOES with juice, TOMATO PASTE, CRUSHED RED PEPPER, SALT, BLACK PEPPER, COCOA POWDER, and BAY LEAF; stir to combine; bring just to a boil.

Add the vegetable shortening and cut in with your fingers until the mixture resembles coarse meal.

Add vegetable broth, pieces of ginger, and lemon zest, and simmer, covered, until carrots are soft (about 30 minutes).

Add the vegetable broth, corn, green chiles, and chipotle pepper, and stir to combine.

Add the vegetable stock and bring up to a boil, then reduce the heat to a simmer.

Add the vegetable puree to the meat, and cook, stirring occasionally until most of the liquid has evaporated (the mixture might look unappetizing at this point, but it will look better after adding the tomatoes).

Add the vegetable stock, tomato paste, and lentils.

Meanwhile, add vegetable oil in a medium - large pot for frying.

Add vegetable broth and process again until you get the consistency you want.

Add vegetable broth and bay leaf.

Gradually add vegetable oil, whisking constantly until emulsified.

Add vegetable stock to just barely cover the vegetables.

When the spices are aromatic, add the vegetable stock, soy sauce, carrots, and charred onion and ginger.

To finish the sauce I add some vegetable stock to give the sauce more depth.

Add the vegetable broth, cauliflower, and chickpeas.

Add vegetable stock, buckwheat groats, salt and pepper to the onion and garlic.

Add the vegetable stock, red lentils, thyme, paprika, red pepper flakes, and dried mushroom powder (if using).

Add vegetable broth, beans, watercress, and herbes de Provence and simmer for 15 minutes.

For this soup I sauté it for about 5 minutes and I add the vegetable stock and bring to a boil.

Add vegetable seasoning blend; cook and stir 6 to 7 minutes or until vegetables are tender.

Then add the vegetable stock or chicken broth.

Add the vegetable broth mixture, 2 minced garlic cloves, and the kale leaves.

Add vegetable mixture to pork mixture, stir to combine, and let cool slightly.

Add vegetable broth, bring to a boil, reduce heat and simmer, covered 15 - 20 minutes until quinoa cooked through.

Add vegetable broth, lime juice, and tomato sauce.

Add the vegetable broth along with the potatoes, carrots, broth, seasoning blend, and paprika.

Add vegetable oil and mix on low until incorporated, about 30 seconds.

You can honestly add any vegetable or meat to this recipe.

Add vegetable broth to a large pot and bring to a boil, add lentils and spices and turn down to medium heat.

Add vegetable broth, bring to a low boil and then simmer for approx. 10 min.

You can add vegetable according to your choice and enjoy at home.

Add the vegetable oil to the pan you cooked the apples in and raise the heat to medium high.

Transfer the roasted vegetables to a large saucepan over medium heat and add the vegetable broth (stock).

Normally I would add some vegetable stock cube but in this case I didn't.

Add vegetable oil to large pan and heat to medium - high.

Add vegetable / meat mixture to the noodle.

While the veggies are sautéeing, add the vegetable bouillon cube to two cups of boiling water.

Add the vegetable broth, water, bay leaf, and 2 cups of frozen mixed veggies.

Add the vegetable stock and cook until the meat turns tender.

Back to our saucepan: Add the vegetable broth, 1 T thyme, and 1 T sage.

Add the vegetable oil to the bottom of a heavy skillet until it comes up the sides 2 inches, making sure the oil is not more than halfway up the sides.

Add the vegetable - almond mixture to the food processor with the bread crumbs and purée until semi-smooth, about 10 seconds.