Add the onion, jalapeno pepper, garlic, and bay leaf and
cook until the vegetables begin to soften, about 5 minutes.
Cook until the vegetables begin to soften, about 3 - 4 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.
Cook until the vegetables begin to sizzle.
Season generously with kosher salt and
cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes.
Cook without stirring for about 5 minutes, then stir once or twice and
cook until the vegetables begin to brown.
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.