Sentences with phrase «covered until the vegetables»

Remove from heat and let sit, covered until vegetables are done.

Simmer covered until vegetables are soft, about 10 - 15 minutes.

Reduce the heat to medium and cook covered until the vegetables are tender, about 20 minutes.

Not exact matches

Adjust the heat to establish a strong simmer and cook, partially covered, for about 20 minutes, or until vegetables are soft throughout.

Cover, reduce heat to medium - low, and simmer 20 minutes, or until vegetables and quinoa are tender.

Bring the mixture to a boil, cover back, simmer for 15 minutes until all vegetables are tender.

Stir again, then cover and simmer for 15 — 20 minutes, or until the vegetables are all tender, but with a bite to them.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

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

Add carrot and pumpkin and cover with lid again, keep sweating until the vegetables have released some liquid, roughly 5 - 10 minutes.

Cover and simmer for about ten more minutes, or until all vegetables are as tender as you like them.

In the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes.

Allow the vegetables to cook while stirring for about 5 minutes - at this point you can add a splash of water, cover and allow to cook down until vegetables are cooked but still crunchy - about an additional 10 minutes.

Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (opticover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optiCover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

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

add sour cherries, apple cider vinegar and bone broth, stir, cover and let simmer until all vegetables are soft.

Add the chicken broth until the water just covers the vegetables.

Instead I cut up the cauliflower into bite size pieces, added some water to the bowl, covered it with plastic wrap, and microwaved on the fresh vegetable setting until very tender.

Cover and reduce heat to low and cook for approximately 8 - 10 minutes until vegetables begin to soften.

Add cauliflower; simmer, covered, about 10 minutes more or until vegetables are tender.

Add the beans and crushed tomatoes, stir, then add the vegetable stock until everything is just covered with liquid.

Loosely cover the doughnuts with plastic wrap (lightly butter or spray the plastic wrap with a non stick vegetable spray so the doughnuts won't stick) and let rise in a warm place until almost doubled (about 30 - 60 minutes).

Cover and steam over medium heat, stirring occasionally, until the vegetables are very soft.

Cover and steam over medium heat, stirring occasionally, until the vegetables are very soft, 6 to 8 minutes.

Cover and cook, stirring occasionally, until vegetables are softened, about 1 1/2 hours.

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

Cook, covered, for about 10 minutes or until vegetables soften, stirring occasionally.

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

Let soup simmer, covered, for 30 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 the vegetable broth, water, salt, and pepper and simmer covered until the zucchinis are very soft, about 10 minutes.

Cover and simmer until vegetables are tender, 2o minutes.

Add the mayo and fold it into the vegetables until each bit is well covered.

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

Then, I add in whatever vegetables I have that need to be cooked in order blend smoothly (or taste better), cover them with water (and salt) or veggie broth, and simmer everything until the hardest one of the vegetables is nice and soft.

Reduce to a simmer, and cook, covered, until the hardest of the vegetables is soft but not overcooked.

All you have to do is shred whatever vegetables / fruits you want to ferment, salt them with either salt or salty brine until they are covered with water, weigh them down, and leave them be for a few weeks while they magically transform.

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

Cover and simmer for 30 minutes or until vegetables are soft.

Cover and simmer gently for about 15 minutes, or until the vegetables are just tender.

Bring to a slow boil, then lower the heat, cover, and simmer gently until the vegetables are tender, about 30 minutes.

Cover and cook on LOW 6 hours or until chicken and vegetables are tender and chicken separates from bone.

Pour over vegetables, cover and refrigerate until cold.

Reduce the heat to a simmer and cook, covered, until the vegetables are tender, 20 minutes.

Stir in CHICKPEAS, VEGETABLE BROTH, THYME, SALT, and PEPPER; increase heat to HIGH until a gentle boil is reached (3 - 5 min); reduce heat, cover, and simmer (5 min).

Lower the heat, cover, and simmer until the vegetables are soft, about 25 minutes.

Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender.

Heat mixture to boiling, then reduce heat to low, cover and simmer 35 to 40 minutes, until vegetables are tender.

Bring to a boil, then simmer over medium heat, covered, until lentils and vegetables are soft, about 30 minutes.