Sentences with phrase «cook until the vegetables start»

Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes.

Add the pearl onion, carrot, garlic, potato and fennel and cook until the vegetables start to soften.

Then add the chopped mushroom stems, onions, garlic, salt and pepper and cook until the vegetables start to soften, about 5 - 10 minutes.

Cook until the vegetables start to soften but are still crisp, about 5 minutes.

Add the onion, green pepper, carrot, and garlic, cook until the vegetables start get tender, about 4 - 5 minutes.

Cook until vegetables start to soften, about 3 - 4 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 stcook 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 stCook 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 brCook over medium - high heat stirring to cook evenly, about 5 minutes or until the vegetables just start to brcook 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.