Sentences with phrase «let cook until vegetable»

Add garlic, celery, and corn stir to combine all ingredients and let cook until vegetable liquids begin to release.

Let cook until vegetables are tender, about 5 minutes.

Let it cook until all vegetables get warm and wilted and serve.

Not exact matches

Once cooked, remove the vegetables from the oven, let them cool, and store refrigerated in an air - tight container until ready to use.

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 scook 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 sCook 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.

Let cook for about 5 minutes until vegetables start to soften.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stcook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stCook together for another 10 minutes / Good stuff.

Give it all a shake and let saute for roughly 7 minutes or until the vegetables are cooked to your liking.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

Cover and let it cook for 20 - 25 minutes or until the vegetables have softened and the water is mostly absorbed.

Let the vegetables cook for about 5 - 8 minutes or until they are nicely wilted.

We followed the tip to cook the lentils until mushy, and did add some extra water x2 to let them keep cooking and did start out with 3 cups vegetable broth.

Bring the pot to a simmer and let it cook for 15 minutes, or until the vegetables are all soft.

Cook, letting the vegetables steam for 2 - 3 minutes until crisp - tender (add more liquid, if needed, if it dries up).

Finally add the lentils, balsamic vinegar and the rest of the vegetable stock to the saucepan, stir and let simmer for 20 - 25 minutes or until the lentils are cooked through.

Cover the pot and let the vegetables cook until heated through, about 8 to 10 minutes.

Lower to a simmer and let cook, covered, for 15 minutes or until vegetables are cooked through and tender.

When all the broth is absorbed add asparagus, carrots, broccoli, squash, and peas and let cook for a few minutes until vegetables are tender.

Add the tomato paste, lower the heat a bit, and continue to cook, stirring to coat the vegetables with the paste, until the paste begins to darken — don't let it burn (1 - 2 minutes).

We usually autopilot to omelets when we think about egg - and - vegetable breakfasts, but a frittata gets my brunch - at - home vote for the fact that you can let it cook in the oven while you shower (or lie in bed with the shades drawn until the timer goes off) and because you don't have to worry about wrecking it when you try — and fail — to flip it without making a mess, something most of us have trouble with even when we're firing on all cylinders.

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