Sentences with phrase «boiling until vegetables»

Not exact matches

Bring the mixture to a boil, cover back, simmer for 15 minutes until all vegetables are tender.

You add chopped vegetables to boiling stock and simmer until the vegetables are cooked, then puree in the blender.

Heat chicken broth and vegetable bouillon in a medium - sized saucepan over high heat until boiling.

Add the almond milk and vegetable broth, bring to boil and simmer on low heat whisking continuosly until the mixture thickens.

Bring to a boil, lid on, then reduce to a simmer, cooking until the vegetables are tender, mine took about 18 minutes.

Add the crushed tomatoes, 2 cups of the vegetable stock and saffron, stir around until it boils, then lower the heat, put a lid on the sauce pan and let slowly simmer for 30 minutes, stirring minimally.

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.

Boil for 10 - 12 minutes until the vegetables are no longer hard.

Mix the milk and the flour until smooth, give it the vegetable stock - cream cheese mixture and bring everything to a boil while stirring all the time.

Bring to a boil, reduce to an enthusiastic simmer and cook for 20 to 25 minutes until the vegetables are soft.

Bring the soup to a boil, reduce the heat and simmer for 20 to 30 minutes or until the vegetables are very soft.

Then add the crushed tomatoes, 2 cups of the vegetable stock and the saffron, stir around until it boils and then lower the heat.

4 chiltepíns (or more, to taste), crushed 8 to 10 cloves garlic, chopped 1/2 onion, chopped (optional) 1 tablespoon vegetable oil or butter 2 cups boiling water 1 thin flour tortilla, heated on a griddle until crisp

Bring to just under boiling, reduce the heat and simmer for an hour or more until the meat is very tender and the vegetables are done.

In a large sauce pot combine chicken breast, carrots, celery and peas in water and boil for about 18 minutes until chicken is cooked thoroughly and vegetables are tender.

Bring to a slow boil, then lower the heat, cover, and simmer gently until the vegetables are tender, about 30 minutes.

Stir in CHICKPEAS, VEGETABLE BROTH, THYME, SALT, and PEPPER; increase heat to HIGH until a gentle boil is reached (3 - 5 min); reduce heat, cover, and simmer (5 min).

It's another vegetable that doesn't get much positive attention but I'm sure that's because people have been fed it either boiled until it's grey and lifeless, or in a coleslaw drowned in mayonnaise, rather than crunchy and vibrant as it is in a slaw.

Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender.

Add the chicken stock or vegetable broth, bring to a boil, turn the heat down and simmer for about 15 minutes or until the buckwheat is soft and the stock has been absorbed.

Heat mixture to boiling, then reduce heat to low, cover and simmer 35 to 40 minutes, until vegetables are tender.

Bring to a boil, then simmer over medium heat, covered, until lentils and vegetables are soft, about 30 minutes.

Bring to a boil and simmer 30 minutes or until vegetables are tender.

While the noodles are cooking, add the remaining sauce ingredients into the blender (from the soy milk to the black pepper) with the boiled vegetables and blend until smooth.

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.

Bring to a boil over high heat, then reduce to a medium simmer for 20 - 25 minutes, or until vegetables are tender.

Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

Boil in medium high for about 30 minutes or until all vegetables are tender.

Bring to a boil and cook for 5 — 7 minutes or until vegetables are soft.

Bring to boil, reduce heat and simmer for 15 minutes or until the vegetable pieces are soft and tender.

There aren't many recipes that have survived into modernity from my Grandma, who enjoyed her vegetable boiled until they were grey in fine English tradition, but this is one that has stood the test of time.

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

Bring to the boil, turn down to a simmer and cook until the vegetables are tender.

Bring to a boil, then reduce heat and simmer, partially covered, for 25 minutes or until the vegetables are quite soft.

8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.

Whisk in VEGETABLE BROTH; bring to gentle boil; reduce heat to simmer; continue whisking as needed until sauce reaches a creamy consistency (3 - 5 min); add SALT and PEPPER to taste; cover, remove from heat.

Bring to a boil over medium heat, then reduce heat to low and simmer the vegetables, covered, until they are completely tender, about 30 minutes.

Bring to a boil and simmer 10 to 15 minutes or until the vegetables are fork tender.

Boil or steam your root vegetables until they are soft when pierced by a sharp knife.

Cover and bring to a rolling boil, then simmer until the vegetables are as soft, not mushy.

Bring to a boil and then simmer, covered 15 - 20 or until vegetables are tender enough to be pierced with a fork.

Bring to a boil, then lower to medium heat and cook until the vegetables are very soft (approximately 20 minutes).

Bring to a boil then reduce heat to low and simmer for about 45 minutes or until the vegetables are fork tender.

Add tomatoes and bring to a boil; reduce heat to low and simmer for 30 - 40 minutes, until vegetables are soft.

4) 12 minutes before the vegetables are cooked, put the spaghetti in a pan of boiling water and simmer until cooked and then drain.

Bring to a boil and then lower heat and simmer, covered, for 15 minutes, until vegetables are tender.

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.

Stir in BEANS, DICED TOMATOES, TOMATO PASTE, CORN, SEASONINGS, VEGETABLE STOCK, and BAY LEAF; bring to gently boil; reduce heat to low, cover, and simmer 1 - 2 hours until flavor and consistency are reached; serve warm.

Bring to a gentle boil, then cover and simmer until all the vegetables are tender, about 20 to 25 minutes.

Meanwhile, put a large pot of water on the stove to boil, drop the asparagus and snow peas into the boiling water, and cook for 2 to 3 minutes, until crisp - tender (do not overcook; the vegetables should still be slightly firm).