Sentences with phrase «cook your veggies until»

Cook veggies until tender - crisp.

After the oil is hot, cook your veggies until soft and evenly disperse them in a small pan.

The 3 kiddos liked it too (even good for the baby because flavorful but not too spicy, and can cook the veggies until soft enough for a baby to chew, if you prefer).

Not exact matches

Add water and apple cider vinegar, cover with a lid and let cook for about 20 minutes or until the veggies are tender.

Cook until veggies are brown and soft.

Cook for about 7 to 8 minutes or until the veggies have softened.

Add the rest of the veggies and cook until everything is tender.

I love throwing meats and veggies in the Dutch oven and letting them cook until they are so tender and juicy.

Add your chopped veggies and cream cheese to the slow cooker, and mix until well combined with the chicken broth (I like to dice the cream cheese into cubes to make it easier).

Saute» the veggies for 3 - 4 minutes, or until slightly softened, in a small skillet coated with cooking spray.

Simple veggies like leeks, carrots, spinach, corn, and tomatoes simmer just until the rice is tender and all of it cooks in just one pot.

Place the veggies in a grill basket and cook, flipping as needed, until the veggies are soft and lightly caramelized.

Bake about 15 minutes, turning halfway through cook time, until koftes and veggies are browned in spots.

The veggies are grouped into chapters, and each chapter starts with some basic info on that veggie, including nutritional information, as well as tips for what to look for when buying, and how to best store it until you're ready to get cooking.

My alterations: 3t dried thyme (had no oregano) 15 oz canned unsalted diced tomatoes, lightly drained (fresh are out of season and mealy right now) Caramelized / seared all veggies, seasoning while cooking (instead of seasoning after mixing) Cooked covered until bubbling — Renny, maybe your orzo didn't cook through to release the starch?

(You can also steam the veggies until tender instead of using a slow cooker and just add the broth in the next step).

Change to low for 4 - 5 hours or until veggies are tender (or skip the hour on high and cook on low for a total of 6 to 7 hours).

Add the beef crumbles and veggies (except for garlic) and cook until the crumbles are hot all the way through and the veggies are starting to soften.

Cook at 400 degrees F for 20 - 25 minutes or until the chicken is cooked through and the veggies are tender.

Stir frequently until all veggies are cooked through (about ten minutes).

Cook - stirring occasionally - until veggies begin to soften, about 2 1/2 hours.

Dump in the cooked veggies and toss until mixed.

Cook until veggies are warm and no longer frozen.

Reduce to a simmer and cover while allowing it to cook for about twenty minutes or until all of the veggies are very tender.

Add the green onions and mushrooms and cook for another 5 minutes until the veggies are soft and meat is cooked through.

Stir - fry your veggies until about half cooked.

While the pasta is cooking, heat a tablespoon of water in a wok and begin stir - frying all the veggies until tender.

Cover and cook on high 3 - 4 hours until veggies and lentils are tender.

If you're in a time crunch, chop the veggies ahead of time and store in the refrigerator until ready to cook!

For skewers, put them on raw and cook them until the other veggies are done (you can't really overcook them).

*** To prepare in your slow cooker — combine all the ingredients, except the beans + collards and cook on low for 4 hours -LCB- or until all the veggies are tender -RCB-.

Many people like this zucchini spread so much that they don't wait until they have leftover vegetable pulp innards from stuffing veggies — they just shred the whole squash and cook it!

Cook veggies for 5 minutes over medium heat, until they begin to soften.

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 for 15 - 20 minutes or until the veggies are soft.

Bring the contents to a boil, reduce the heat and cook on medium heat until the veggies are just done.

The next day we made the leftovers into a sort of hash with carrots, potatoes, and onions — cooked the veggies, then stirred the meat into the mixture just until warm.

Turn the heat down to medium and cook, stirring occasionally, for 10 - 15 minutes or until the potatoes and all other veggies are tender.

Add all veggies and stir and continue cooking for 2 - 3 minutes, or until veggies are cooked but still retain some of their crispness.

Bake 15 minutes, until chicken is cooked and veggies are slightly charred.

When the potatoes are about 15 minutes away from being done, start cooking the veggies in some olive oil until softened, then add the beans, hominy, millet, and enchilada sauce, and stir until incorporated and warmed through (assuming the sauce had some time to cool off).

Add the garlic and tomato paste, and cook until the garlic is fragrant (just 30 seconds or so), and stir into the other veggies.

Layers of tater tots, meat and veggies are covered in a simple sauce and cooked until hot and bubbly.

Let tofu cook over medium heat until browned on one side, stirring the veggies from the marinade occasionally so they do not burn.

Place pan back in oven and broil 5 to 10 minutes, or until potatoes and veggies are tender and chicken is thoroughly cooked.

Just heat a little olive oil in a soup pot, add the veggies and cook them until slightly tender.

Cook veggies 8 - 12 minutes or until cooked to desired doneness.

I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.

- Sautée the onion until translucent, then add the tempeh and once cooked through, add the remaining veggies and stir fry until cooked.

Cook until the veggies are tender.