Sentences with phrase «everything until the vegetables»

Not exact matches

Pour over the vegetables and pasta, and stir until everything is evenly coated.

Slowly pour the vegetable broth / chickpea flour over the stuffing, mixing while adding until everything is evenly hydrated.

Pour the onions mixture over the cornbread mix, follow with the vegetable stock and seasonings and stir until everything is well combined.

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

Mix the milk and the flour until smooth, give it the vegetable stock - cream cheese mixture and bring everything to a boil while stirring all the time.

Bake for 30 minutes, stir everything around a bit, and then bake for another 15 minutes or so, until the vegetables are soft and brown and the sausages are cooked through.

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.

Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of red wine vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve

In a small bowl, mix together half the lemon zest, half the lemon juice (about 2 Tbsp / 30 ml), vegetable glycerin, stevia and vanilla until everything is well combined.

Add the leeks, garlic, celery, carrots and mushrooms, and cook, stirring until the onions are a deep golden brown and the other vegetables have been tinged with brown and everything is smelling wonderful.

Tip in the noodles and toss everything together and continue to stir - fry for a couple of minutes, until the vegetables and the vermicelli are all well combined.

Add the parsnip, apple and curry powder and stir so everything is coated, cook for 1 - 2 minutes then add the vegetable stock and simmer for 30 minutes, until the parsnip is completely soft.

Chopping the vegetables is the only real effort required and you can easily do that in the morning and keep them in the fridge until evening when it's time to pop everything in the oven.

Stir well until everything is heated through, season to taste, and then divide the cooked vegetables between the two shells of the spaghetti squash arranged cut - side - up on a baking sheet.

Put roasted vegetables into a soup pot and add coconut milk and vegetable broth, simmer until everything is warm.

Dump in the fire roasted tomatoes and stir until everything is evenly mixed, then stir in the tomato paste (if using), peanut butter, and vegetable stock, followed by the the squash, chickpeas, and peanuts.

Add the dressing to the shrimp and vegetables, stirring until everything is thoroughly coated.

Heat up the vegetable oil in a large pan or wok and cook the shredded turkey and the frozen vegetables for 3 - 5 minutes until everything is nice and hot.

Put all the liquid and fruits and vegetables into a high - speed blender first, followed by the dry ingredients, then blend everything until a fluid consistency is reached.

Remove, give everything a good stir, and put back in the oven for another 15 - 20 minutes until the vegetables are golden brown and soft, but not mushy.

Add the orzo, roasted vegetables, and vinaigrette to a large bowl and toss until everything is combined.

Cook for 5 — 10 minutes until the vegetables are softened and everything is well heated through.

Combine the cooked macaroni, cheese sauce, chicken and marinated vegetables and stir until everything is evenly coated.