Sentences with phrase «to cook until vegetables»

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

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

Add carrot, celery and diced tomato continue cooking until vegetables are tender.

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

Add the celery, peppers, and chiles cook until vegetables are soft, about 10 minutes.

Add green pepper, zucchini, mushroom, cabbage and thyme cook until the vegetables have begun to soften, about 5 minutes.

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

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.

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

Let cook until vegetables are tender, about 5 minutes.

Add rutabaga, carrot, and potato and cook until vegetables soften slightly, about 10 minutes.

Bring tagine to a boil, reduce the heat to a simmer, and cook until vegetables tender, about 15 to 20 minutes.

Cook until vegetables start to become tender - approx. 5 minutes.

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

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

Add chiles and bell pepper and continue cooking until vegetables are tender.

Cover, and let cook until all vegetables are tender, opening it and stirring a few times.

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

Cook until the vegetables are slightly softened, about 5 minutes.

Stir and cook until vegetables are softened, about 10 minutes.

Cook until the vegetables are turning brown and the potatoes are tender when pierced with a fork, rotating the baking sheets and flipping the onions halfway through, about 30 minutes total.

Bring the mixture to a simmer, then add the kale and reduce the heat to medium and cook until the vegetables are very tender, about 15 minutes.

Add the potatoes and continue to cook until the vegetables are soft, 10 to 20 minutes more (depending on how large your pieces of potato are).

Now add in tomatoes, mushrooms and artichokes, and cook until all vegetables are mostly tender, about 3 minutes.

Reduce the heat to low, cover, and cook until the vegetables and beans are fork tender, around 25 to 30 minutes.

Cook until vegetables are soft, about 8 minutes, stirring frequently.

Cook until the vegetables are well browned and caramelized around the edges.

Cover the pot and cook the until the vegetables are slightly firm and not soft.

Cook until the vegetables are soft and translucent, about 3 - 4 minutes.

Cook until vegetables are starting to brown and soften, about 8 minutes.

Cook until vegetables are starting to soften, about 4 minutes more.

Cook until the vegetables are tender, 5 to 6 minutes.

Lower heat to a simmer and cook until all vegetables are tender and stewed.

Add chopped tomatoes and tomato paste, and cook until vegetables are soft.

Add onions, celery, carrots and thyme and cook until the vegetables are tender, about 5 minutes.

Continue to cook until vegetables are starting to soften but are not cooked all the way through, about 5 minutes.

Add onion, garlic, carrots, and celery and cook until vegetables are softened and translucent.

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.

Add mushrooms and cook until all vegetables are softened.

Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10 - 15 minutes.

Cook until all vegetables are tender.

Add one cup (240 ml) of the vegetable stock, partially cover the pan and cook until the vegetables are very soft.

Add onion, garlic, carrots, zucchini and cook until vegetables are tender about 7 — 10 minutes.

• Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp

Add the apple and cook until the vegetables are soft, about 5 minutes more.

Add onion, garlic, carrots, zucchini and cook until vegetables are tender about 7 - 10 minutes.

Add the rest of the ingredients (dissolve the arrowroot in the broth first), cover and continue to cook until the vegetables are tender.

Cook until vegetables are tender and sausage is cooked through, breaking up sausage while cooking, about 10 minutes.