Sentences with phrase «hour until vegetables»

Combine ingredients and simmer for one hour until vegetables are tender.

Not exact matches

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

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

Cook until the beef is extremely tender all all the vegetables are tender and the liquid has reduced to make a nice, thickened broth, about 3 to 3.5 hours.

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.

Sprinkle the crumble mixture over the vegetables and cook for 1 hour or until the vegetables are soft and the crumble topping is golden brown.

Place it in the oven for 1 hour 45 minutes to 2 hours or until each vegetable is fork tender and the sauce is bubbling in the middle (the squash will be done a little before the root vegetables).

Bring to just under boiling, reduce the heat and simmer for an hour or more until the meat is very tender and the vegetables are done.

Roast for about 1 hour or until the bones and vegetables are dark golden brown.

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

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

Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour.

Cover and simmer for 1 1/2 to 2 hours, or until chicken is done, vegetables are tender, and soup flavor is divine.

Actually, sometimes I don't even put the vegetables in the crockpot until there are only a couple hours left for the roast to cook.

Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour.

Cover and cook on LOW for 6 hours or until beef and vegetables are tender.

Cover and cook on HIGH 6 to 7 hours or LOW 9 to 10 hours or until beef and vegetables are fork - tender.

Add the warm vegetable broth to the rice one ladle at a time, stirring occasionally, and waiting until the rice absorbs all of the broth before adding more; this could take up to half an hour.

Add vegetables and sweet onion and let sit until slightly softened and pickled; ideally you want these to sit at least 1 hour, but if you are short on time, 10 minutes and massaging gently to soften a bit will get the job done.

When I make this lasagna, I usually prepare the roasted vegetables in the morning and then mix with the pasta sauce and tomatoes and refrigerate until about an hour before supper.

Bake in preheated oven for about an hour or until vegetables are cooked through and have a nice little roasted crisp to them.

Stir in BEANS, DICED TOMATOES, TOMATO PASTE, CORN, SEASONINGS, VEGETABLE STOCK, and BAY LEAF; bring to gently boil; reduce heat to low, cover, and simmer 1 - 2 hours until flavor and consistency are reached; serve warm.

Reduce the heat to low and simmer until nearly all the liquid has been absorbed and vegetables are completely soft, about 1 hour.

Cover and cook on LOW 6 hours or until vegetables are tender.

Place the chicken on top of the vegetables and place in the oven to roast for 1 hour to 1 hour 15 minutes until the juices run clear between the leg and thigh and a thermometer registers 165ºF.

Place the rack and pork back on top of the vegetables and continue to roast for another 2 - 3 hours, until the vegetables are caramelized and the pork is tender and the internal temperature reaches 145ºF.

Cook 7 to 8 hours, or until the vegetables and meat are tender.

Add the Sweet Potato, Chickpeas, bay leaf and vegetable stock, reduce the heat to low and simmer for 1 hour or until the stew is thick.

Bring to a boil, reduce heat, and simmer until liquid is slightly thickened and vegetables are soft, about 1 hour.

Reduce the heat to the lowest possible level, cover the skillet and allow to cook until all vegetables are very soft, 45 minutes to an hour.

Stir it all up with 3/4 cup each honey and vegetable oil, then spread it on two rimmed baking sheets and roast at 250 ° until deep golden brown, about 1 hour.

Then pour onto lined dehydrator tray and dehydrate for about an hour, until the vegetables are soft and warm.

Then pour onto lined dehydrator tray and dehydrate for an hour or two, until the vegetables are slightly soft and warm.

Cook until vegetables are collapsed and very tender, checking and stirring gently every half hour or so (they'll become more delicate as they cook), 1 1/2 — 2 hours.

Place chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs Bring to a boil, and remove foam that rises to the top Reduce heat, cover and simmer anywhere from 1 - 6 hours Remove whole chicken with a slotted spoon Remove chicken meat from the carcass and reserve Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals Skim off fat and place stock in a jar or covered container in your refrigerator

Slowly bring the soup to a low simmer and allow to cook over very low heat for at least 45 minutes and up to one hour, or until vegetables are tender, stirring occasionally.

Once boiling, reduce heat to medium low, & simmer for up to two hours, or until all vegetables are mushy, & broth is a deep, golden colour.

Decrease the heat to low and simmer, partially covered, for at least 2 hours, or until the full richness of the vegetables can be tasted.

Season with salt and pepper and cook uncovered, stirring occasionally, until the soup has thickened and the vegetables are soft, about 45 minutes to an hour (adding peas for the last 15 minutes.

Then reduce liquid to a simmer, and let it cook on low for a few hours or until vegetables are cooked to desired firmness.

Cover and cook in your solar oven for 4 to 5 hours, or until vegetables are tender.