Then stir in the onion, garlic and thyme and season with salt and pepper and continue to
cook until the vegetables soften.
Add rutabaga, carrot, and potato and
cook until vegetables soften slightly, about 10 minutes.
Not exact matches
Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and
cook over moderate heat, stirring occasionally,
until the
vegetables soften without browning.
Add chicken sausage and pepper - onion mix;
cook, stirring occasionally,
until the
vegetables soften, 3 to five minutes.
Cook the
vegetables, stirring occasionally
until slightly
softened, about 6 to 8 minutes.
Cook for about 5 minutes or
until the
vegetables begin to
soften.
Add onion and pepper, season generously with Kosher salt and pepper and a pinch of cumin and chili powder, and
cook 5 - 7 minutes,
until vegetables soften but still have a little crunch.
Let
cook for about 5 minutes
until vegetables start to
soften.
Add onion, carrots, and celery and
cook, stirring,
until vegetables begin to
soften, 3 minutes.
Cook, stirring often,
until the
vegetables soften, about 5 minutes.
Cook vegetables until they are
softened and start to brown.
Cover and reduce heat to low and
cook for approximately 8 - 10 minutes
until vegetables begin to
soften.
Add onions, celery, garlic, and sage and
cook, stirring frequently,
until vegetables are
softened, about 10 minutes.
Saute half the chopped onions and 2 / 3rds of the celery
until mostly
softened about 6 - 7 minutes (I choose not to
cook all the
vegetables at this point, and add some lately because I enjoy the change in texture — feel free to add all the chopped onion and celery at this point if you want).
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.
Cooking until remaining beef is browned and
vegetables are
softened, about 5 minutes.
Stir every few minutes and
cook until the all of the
vegetables have
softened and
cooked through, 20 - 30 minutes.
Cover and
cook, stirring occasionally,
until vegetables are
softened, about 1 1/2 hours.
Add the onion, celery, bell pepper, garlic, sage, thyme, and 1⁄4 teaspoon of the salt and
cook, stirring occasionally,
until the
vegetables soften, about 5 minutes.
Cook, stirring occasionally,
until vegetables are slightly
softened, about 8 minutes.
Cook, stirring frequently, 5 - 6 minutes, or
until vegetables are
softened and fragrant.
vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions,
cooking them on a low to medium heat
until softened.
Cook, covered, for about 10 minutes or
until vegetables soften, stirring occasionally.
Add the
vegetables and
cook over medium - high heat
until softened, 4 to 5 minutes.
Pour in the soy sauce, mirin, swiss chard leaves, mushrooms and sesame seeds; give it a good mix and
cook for an additional minute or two
until the
vegetables have
softened.
Cook, stirring occasionally,
until vegetables begin to
soften, about 10 minutes.
Add the onions, carrots and garlic and
cook for about 4 - 5 minutes
until vegetables are
softened.
Continue to
cook for another 5 minutes, stirring occasionally or
until vegetables are
softened.
Add onions, celery and garlic to pot and
cook for about 5 minutes
until vegetables are
softened.
Season generously with kosher salt and
cook until vegetables begin to
soften, stirring occasionally, approximately 10 minutes.
Cook and stir 5 to 6 minutes, or
until vegetables begin to
soften.
Once the
vegetable mixture is very fragrant, the grains of basmati rice are incorporated and
cooked until softened.
Method
Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4 - to 6 - quart heavy pot over moderate heat, stirring occasionally,
until vegetables are
softened, 7 to 9 minutes.
Cook, stirring occasionally
until the
vegetables start to
soften, about 3 - 5 minutes.
Cook, stirring occasionally
until vegetables have
softened and are just beginning to brown, about 5 minutes.
Cook at a simmer
until the
vegetables are
softened.
Add onion, garlic, carrots, and celery and
cook until vegetables are
softened and translucent.
Add the onion, poblano, garlic, salt, chile powder, black pepper, and cayenne and
cook, stirring,
until the
vegetables are
softened but not brown, 3 to 4 minutes.
Add the onion, garlic and jalapeño and
cook over moderate heat, stirring occasionally,
until the
vegetables are
softened and golden, about 8 minutes.
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 celery, carrots, and garlic and
cook, stirring occasionally,
until vegetables start to
soften, about 3 - 5 minutes.
Cook, stirring frequently, for 5 minutes or
until vegetables are
softened.
Continue to
cook for about 8 more minutes while breaking up meat and stirring regularly
until sausage is
cooked through and
vegetables are
softened.
In a large Dutch oven (I love my Calphalon Dutch oven), melt butter, and
cook the
vegetable mixture
until softened.
Cook for about 5 minutes,
until the
vegetables are
softened.
Cook for 8 to 10 minutes or
until vegetables soften.
Cook on medium
until the
vegetables begin to
soften, about 5 minutes, stirring often.
Cook in the roux for 5 minutes, or
until they
vegetables start to
soften.
Add the garlic and
cook another minute
until vegetables are
softened.
Add onion, garlic, jalapeños, cumin, and salt;
cook 5 minutes or so, stirring occasionally,
until chicken is
cooked through and
vegetables are
softened.