Sentences with phrase «cook until vegetables tender»

Not exact matches

Add bell peppers and onion to sausage and garlic, cook on low - medium heat until vegetables are tender, about 10 - 15 minutes.

Cook, stirring frequently, until the vegetables are tender, 8 to 10 minutes.

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

Add the onions, celery, carrots and mushrooms and cook for about 5 - 6 minutes until the vegetables are tender.

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

Cook, stirring frequently, until the vegetables are tender.

Simmer, stirring occasionally until seafood is cooked and vegetables are just tender.

Cover and cook on low for 5 - 6 hours, until the vegetables are tender.

Reduce heat to low and cook, uncovered, for 5 minutes or until vegetables are tender.

Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes.

Cook, stirring occasionally, until the vegetables are fork - tender and browned all over, about 12 minutes.

Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender.

Cook for an additional 20 minutes or until the vegetables are fork tender.

The Italian way with vegetables is to cook them until they are completely tender — not crisp - tender as in Asian stir - fry or trendy North American cooking.

Add in your bone broth and white wine and cook over medium heat, stirring frequently, until the vegetables are tender but not squishy and the liquid has reduced.

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

Stir in frozen vegetables (do not thaw) and continue to cook until meat is browned and vegetables are tender, stirring occasionally.

Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender.

Grill over moderate heat for 20 to 30 minutes turning often or bake at 375 for 30 to 45 minutes or until the chicken is cooked through and the vegetables are tender.

Add the zucchini, bell peppers, and 1/2 teaspoon salt; cook, stirring occasionally, until the vegetables are browned and tender, 10 to 12 minutes.

Mrs. Grimes Black Beans, peppers, onions, garlic, salsa, chicken broth, and dried herbs and spices are added to a slow cooker then simmered until the vegetables are tender.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Cook until the beef is extremely tender all all the vegetables are tender and the liquid has reduced to make a nice, thickened broth, about 3 to 3.5 hours.

Cook the vegetables until tender, about 5 minutes, stirring frequently.

Cover slow cooker with lid and cook on low setting as manufacturer directs, 7 to 8 hours or until all vegetables are very tender.

When hot, add the vegetable mixture and cook until charred yet tender about 8 minutes.

Cook, stirring occasionally, until the vegetables are tender and lightly caramelized, 7 to 8 minutes.

Add frozen vegetables; cook about 10 or until vegetables are tender.

Add thawed vegetables and cook over medium heat until vegetables are tender - crisp, stirring often.

Add the chopped onions, carrots, and cubed potatoes and cook about 10 minutes, until the vegetables are just starting to become tender.

Reduce heat to medium - low and partially cover the pot and cook for 30 minutes, or until the vegetables are tender.

Add onion, mushrooms, and garlic to skillet; cook for 4 - 5 minutes, or until vegetables are tender.

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

Add your vegetables and cook, stirring occasionally, until vegetables are tender (about 5 minutes).

Cook, stirring constantly, until vegetables are tender, about 3 - 4 minutes.

Roast the vegetables, turning once halfway through cooking, until tender and slightly wilted, about 15 minutes.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divCook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divcook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divCook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divcook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

Add vegetable of choice, cook for 10 - 15 minutes or until tender then drain.

Cover and cook for about 10 minutes, or until the vegetables are almost tender.

Cook, uncovered, until liquid has cooked down and vegetables are tender, about 10 minutes.

Add onion and next 4 ingredients (through garlic); cook 10 minutes or until vegetables are tender.

In a large sauce pot combine chicken breast, carrots, celery and peas in water and boil for about 18 minutes until chicken is cooked thoroughly and vegetables are tender.

Directions In a small sauce pan heat the vegetable oil and cook the bell pepper until tender.

Cover and cook on low 8 hours or until vegetables are tender.

Cook over moderate heat, stirring occasionally, until the vegetables are tender.

Let cook until vegetables are tender, about 5 minutes.

Put the kebabs on the grill and cook them, turning frequently, until the tofu is lightly charred and the vegetables are fork - tender, about 8 minutes.

Add pasta sauce, onion, bell pepper, Italian seasoning and salt; continue cooking 5 minutes or until vegetables are crisp - tender, stirring occasionally.

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