Sentences with phrase «cook until the vegetables begin»

Cook without stirring for about 5 minutes, then stir once or twice and cook until the vegetables begin to brown.

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

Cook until the vegetables begin to sizzle.

Cook until the vegetables begin to soften, then stir in the thyme, cayenne, and flour and continue cooking until the flour begins to brown, about 3 minutes.

Cook until the vegetables begin to soften, about 3 - 4 minutes.

Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes.

Not exact matches

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

Roast for 20 - 25 minutes or until vegetables begin to caramelize and are tender; stirring midway through cooking.

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

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

Add in kale and sweet potato and continue cooking until all vegetables are tender and begin to brown.

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

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

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

Continue cooking vegetables, stirring, until they begin to brown.

Add garlic, celery, and corn stir to combine all ingredients and let cook until vegetable liquids begin to release.

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

Add the garlic, cumin, oregano, and bay leaf and cook an additional minute or two, until the pork and vegetables begin to brown.

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

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

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

After the rice has cooked for 10 minutes, spread the vegetables on a large rimmed baking sheet and roast until just beginning to brown and soften, about 15 minutes.

Add green onions, celery and sage, and cook, stirring often, until vegetables begin to soften, about 3 minutes.

Cook, stirring often, until vegetables are beginning to soften, about 4 minutes.

Allow the egg whites to sit for a minute until they begin to cook through, then scramble them together with the vegetables.

Cook for 4 - 5 minutes, or until the vegetables soften and the mushrooms begin to release their juices.

When it's hot, add the onion, carrots, and celery and a pinch of salt and cook, stirring occasionally until the vegetables begin to soften, 5 to 7 minutes.

Add the bell pepper and bok choy stems and cook, stirring occasionally, until the vegetables begin to brown and soften, about 1 to 2 minutes.

Pour egg mixture over vegetables, stirring gently, and cook over medium heat until eggs begin to set.

Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes.

Cook, stirring often, until vegetables are tender and beginning to take on some color, about 4 minutes.

Add potatoes and cook, stirring occasionally and reducing heat if needed to keep vegetables from browning, until beginning to soften, 10 — 15 minutes.

Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5 - 7 minutes.

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

Cook over medium heat, stirring occasionally, until the vegetables have softened and are beginning to brown, 6 to 8 minutes.

Add garlic, onion, Aleppo pepper, cumin, and cinnamon and cook, stirring, until vegetables begin to soften, about 3 minutes.

Add yellow onion, leek, celery, garlic, and peppercorns to pot, season with salt, and cook, stirring often and scraping up brown bits from bottom of pot, until vegetables are softened and beginning to brown around the edges, 10 — 12 minutes.

Add the carrots, onion, and celery and cook, stirring, 5 - 7 minutes until the vegetables are beginning to soften.

Cook for a few minutes, until the vegetables begin to soften and caramelize.

Cook the vegetables for approximately 2 minutes on each side until they are tender and beginning to brown a bit.

When it's hot, add the onion and carrot, sprinkle with salt and pepper, and cook, stirring, until the vegetables begin to soften (3 - 5 minutes).

Add the tomato paste, lower the heat a bit, and continue to cook, stirring to coat the vegetables with the paste, until the paste begins to darken — don't let it burn (1 - 2 minutes).

Cook for 7 to 10 minutes, until the vegetables begin to soften and brown slightly.

Cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.

Pour over wilted greens in skillet, reduce heat to medium - low, and cook 2 minutes, or until eggs begin to set on bottom, shifting vegetables around with spatula to distribute evenly.

After the rice has cooked for 10 minutes, spread the vegetables on a large rimmed baking sheet and roast until just beginning to brown and soften, about 15 minutes.

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

Add green onions, celery and sage, and cook, stirring often, until vegetables begin to soften, about 3 minutes.

Pour the eggs over the vegetable mixture and gently cook, turning with a spatula from time to time, cooking until the eggs begin to set.

Cook 3 - 4 minutes, stirring often, until the vegetables soften and begin to brown.