Sentences with phrase «green pepper until»

Heat the oil in a pan and saute the sweet potato dice with the onion and green pepper until softened (3 to 4 mins).

In a medium sized skillet, brown your ground meat with the onions and green pepper until no longer pink.

Not exact matches

Add asparagus to the pan, followed by a pinch of salt and black pepper and saute for about 5 minutes, until bright green and crisp - tender.

Add the onion, garlic, green pepper, habanero pepper and saute the mixture until the onion is wilted — about 3 to 4 minutes.

Sauté until aromatic, about one minute, then add the collard greens, salt, and pepper.

This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor.

Once grits are ready, remove from heat and stir in gouda, garlic powder, pepper, green onion and 3/4 cup Cheddar until melted.

Heat remaining 1 tablespoon olive oil over medium heat and sauté the onion and green pepper 5 - 7 minutes until onion is translucent and beginning to brown.

This Shrimp Creole begins with the trinity of vegetables — chopped onions, celery and green bell peppers simmer on the stove until the onions soften.

Once your potatoes have almost all cooked through and turned golden (this time will vary drastically depending on whether or not the potatoes were boiled in advance - see Pro Tip above), add the onion and green pepper to both skillets and cook for a few minutes until they soften.

Heat oil in a non-stick skillet over medium heat, add green pepper and ham, cook until the pepper begins to soften, and the ham begins to brown, 3 - 5 minutes.

Drizzle olive oil over the green, red pepper, and broil until slightly browned 4 - 7 minutes.

I popped it in the oven for about 5 minutes until the cheese melted, then topped it off with some chile flakes, green onions and more parmesan cheese as a garnish, and a few cracks of freshly ground black pepper.

I popped it in the oven for about 5 minutes until the cheese was melted and then topped it off with some chile flakes, green onions and more parmesan cheese as a garnish, and a few cracks of freshly ground black pepper.

Step 3: Saute the bell pepper, celery, green onion, and zucchini in about a tablespoon of olive oil until they are crisp tender, about five minutes.

Note: Roast green chiles (or any pepper) by setting them on a hot grill or under the oven broiler until the skin is blistered and mostly blackened, approximately 10 — 20 minutes.

Add the onion, green pepper, and mushrooms to the skillet and saute until softened, about five minutes.

Thinly sliced green bell peppers, roasted red peppers, a jalapeno, onion, garlic and fresh chopped tomatoes seasoned with thyme and paprika are cooked in a skillet until soft, tender and juicy.

Add green bell pepper and let it cook until softened, about 5 minutes.

Green Sauce: Using a food processor, blend the LA VICTORIA ® Green Taco Sauce, sour cream, avocado and salt and pepper until smooth, for the Green Sauce.

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.

Add the green and red bell peppers and cook, stirring frequently, for 7 minutes until softened.

Sprinkle with some salt and pepper and massage the kale with your hands until it is softened and bright green.

Sweet potatoes (or yams, as your grocery store may call them), eggplants, tomatoes, a red bell pepper, and green onions slowly roasted until they were soft.

Add the dark green tops, raisins, and pine nuts, season with salt and black pepper, and cook until all is soft and fragrant, another minute or so.

Add the onion and green bell pepper; stir - fry for 5 - 6 minutes or until vegetables are softened.

Saute the onion, green pepper and jalapeno in the oil with a big pinch of salt for 5 to 7 minutes, until onion is translucent.

Sauté the yellow onion and green pepper for about 3 minutes, until soft.

Add snap peas, pepper, and green onions and cook 8 to 10 minutes or until lightly browned and tender - crisp, stirring frequently.

Place the pineapple, cucumbers, green onion, Scotch bonnet, mango, and bell pepper in a blender or food processor and puree until smooth.

Add the onion, green pepper and celery and saute until the onions are a light brown, stirring constantly to prevent them from burning.

In a food processor, blitz capers and their brine, onions, basil, parsley, chives, celery greens, vinegar, lemon juice, oil, salt and pepper until you get a coarse vinaigrette.

Cook for one minute without stirring and then add the fish sauce, water, black pepper and green onions and cook, stirring occasionally, until the cauliflower is charred and tender - crisp.

Add onion and green pepper and cook, stirring occasionally, until starting to brown, about 5 minutes.

Add the potatoes, eggplant cubes, green and red peppers and the onion, and toss them together gently in the sauce until they are evenly coated.

Cook, stirring occasionally, until green pepper and onions are softened.

Mix the quinoa, eggs, green onions, bell pepper, and both cheeses in a large bowl until the mixture is thoroughly combined.

Add red bell pepper, green bell pepper, and onion and cook 4 to 6 minutes until tender.

That's just sliced green bell peppers and sweet onion seasoned with garlic powder, cumin, salt, pepper, and fresh lemon juice, then sizzled in vegetable oil until caramelized and lightly charred.

Saute over medium heat; onion, celery, green pepper in olive oil until soft, add in garlic and cook for five more minutes.

But summer doesn't seem the right time our typical preparation — chunked and roasted until brown with salt, pepper and olive oil — and this torte, cut with yellow summer squash is lighter and perfect, especially served right from the oven with a green or tomato salad.

Sliced green bell peppers and sweet onions are seasoned with garlic powder, cumin, salt, pepper, and a squeeze of fresh lemon juice then seared until caramelized and lightly charred.

Stir in crabmeat, 1/2 cup breadcrumbs, red peppers, green onions and pecans until well blended.

Add dried chili peppers and green beans, Stir fry until green beans are tender - crisp, 2 - 3 minutes.

• 1 pound assorted fingerling potatoes • 1/2 cup freshly shelled green peas or frozen peas (no need to thaw) • 1/2 cup finely chopped red onion • 2 tablespoons mustard oil, mustard canola blended oil, or canola oil • 1 tablespoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon fenugreek seeds • 1/2 teaspoon cayenne pepper • 1/4 teaspoon ground turmeric • 1 cup plain Greek yogurt, whisked until smooth • 1/4 cup finely chopped fresh cilantro leaves and tender stems • 1 teaspoon coarse sea or kosher salt

Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of green beans 1 1/2 cup of white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.

Add the chicken stock, vinegar, sugar, and red pepper flakes to the greens and stir until combined.

2 cans of cooked chickpeas 2 can of green lentils (lightly steamed until soft) 1 large mashed (cooked) parsnip 1/3 cup sesame seeds Pinch of S&P (salt and pepper) 2 big spoons of pea protein POW Directions

Ingredients 4 cups cooked macaroni or cavatappi 1 Tbsp olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup half and half 1 generous cup grated Pepperjack cheese (I sometimes use half pepperjack and half mild cheddar) 2 Tbsp butter Salt Pepper Directions Boil pasta until al dente.

In a large bowl, mix together 1/4 cup of the Mexican cheese, the milk, egg, cumin, pepper, corn, muffin mix and green chiles in a bowl until combined.