Sentences with phrase «heat until vegetables»

Cover the pan and simmer on low heat until the vegetables are tender, about 40 minutes.

Add water and cover skillet, then cook over medium - high heat until vegetables are tender, 5 to 8 minutes.

Simmer over low heat until the vegetables have softened to your liking, probably 10 - 15 minutes.

Sauté over medium heat until the vegetables begin to soften, 3 minutes.

Sauté over medium heat until the vegetables brighten and begin to soften, about 3 minutes.

Sauté over low heat until vegetables are tender.

Cook on medium - high heat until the vegetables are warmed through, about 10 minutes, sometimes covering the pot with its lid.

Cook, stirring occasionally, over medium heat until vegetables are slightly tender, about 5 minutes.

Sauté over medium heat until the vegetables are just tender.

Stir over medium heat until the vegetables are well coated and become translucent; about 10 minutes.

Cook over high heat until the vegetables are just crisp - tender, about 2 minutes.

Saute on medium heat until vegetables are softened.

Add the chopped onions, bell peppers, peas and carrots and stir - fry on medium - high heat until the vegetables are cooked, yet crunchy.

Saute over medium heat until the vegetables begin to soften and brighten in color, 3 to 4 minutes.

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

Cook over medium heat until the vegetables are nicely caramelized, then add the garlic and cook for another 3 minutes.

In a deeper skillet, heat 1 TBSP olive oil and saute onion, garlic, and celery over medium heat until vegetables are tender.

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

Saute on medium heat until the vegetables are soft then add the turmeric, cumin, curry powder, parsley, tarragon, and cinnamon.

Not exact matches

Continue to simmer on a low heat for about 5 minutes or until the all of the vegetables are fully cooked.

Reduce heat to a strong simmer and cook vegetables for 10 - 15 minutes, until soft throughout, adding salt towards the end.

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

In a large pot, heat the vegetable oil and saute the onion, garlic, and carrots until the carrots are soft.

Add the onion and sweet potato and cook, stirring occasionally, until the sweet potato is cooked through, adjusting the heat as necessary so the vegetables brown nicely but do not burn (15 - 20 minutes).

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

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

In wok or large skillet heat 1 tablespoon vegetable oil over medium - high heat 1 minute until hot.

Toss in corn, chickpeas and steamed green vegetables, and continue to cook until all heated through.

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

Over medium high heat, saute spring vegetables and onion about 5 minutes or until the vegetables are almost tender and the onion softens; pour sauteed mixture into prepared pie plate.

Add no more than a tablespoon of vegetable oil and allow it to heat until almost smoking.

Heat chicken broth and vegetable bouillon in a medium - sized saucepan over high heat until boilHeat chicken broth and vegetable bouillon in a medium - sized saucepan over high heat until boilheat until boiling.

While the meat and vegetables are grilling, heat up the tortillas (This can be done on a stove top or in the microwave by wrapping the tortillas in a damp towel and microwaving in short intervals until they are warm and pliable).

Add the almond milk and vegetable broth, bring to boil and simmer on low heat whisking continuosly until the mixture thickens.

Remove the veggies from the pan and set aside, place the skillet back on the heat an reduce the stock until thickened and glaze consistency, then add the root vegetables back in, tossing around to evenly coat.

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.

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

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.

Heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using (optional) for 5 minutes until lightly golden browned.

First heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using for 5 minutes until lightly golden browned.

Add all 3 vegetables and saute over medium heat until they have all lightly caramelized.

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 the crushed tomatoes, 2 cups of the vegetable stock and saffron, stir around until it boils, then lower the heat, put a lid on the sauce pan and let slowly simmer for 30 minutes, stirring minimally.

Add in the sliced mushrooms and sauté until all the vegetables are tender (5 - 10 minutes), then remove from heat.

Put in oven for approx. 20 minutes until well cooked, or on grill until vegetables are ready and meat is heated.

Heat the olive or vegetable oil in a large plan and fry the duck legs until well browned on all sides.

Mix gently with a fork until noodles are well combined with vegetables and sauce, and mixture is heated through.

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.

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

In a dry pot, add vegetable oil and place over medium - high heat, when hot, add beef and fry until browned.