Sentences with phrase «minutes until vegetables»

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

Add other fillings (except the greens) and place back in the oven for about 10 to 15 minutes until the vegetables have softened a bit and the cheese has melted.

Sauté for a few minutes until the vegetables soften and the onions become translucent.

Bring to a boil and then simmer for 20 minutes until vegetables are tender.

Add the frozen vegetables and continue to cook for 5 minutes until the vegetables are piping hot throughout.

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.

Cook for about 10 - 15 minutes until vegetables are soft and browned.

Saute another 5 - 7 minutes until all vegetables are softening and starting to become translucent.

Place back into oven and roast another 15 - 20 minutes until vegetables are tender and salmon is cooked through, or to desired doneness.

Bring to a boil, lower heat and simmer for about 30 minutes until vegetables are softened but not over cooked.

Sprinkle with additional spices if desired and cook another 5 - 7 minutes until all vegetables are 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.

In a large skillet over medium high heat, melt the butter and sauté the onion, celery with the dried sage for several minutes until the vegetables are translucent and tender.

Add vegetables (onion, carrots, celery, parsnip, and garlic) and sauté for at least 10 minutes until all vegetables are sweating.

Add the carrots, onion, and celery and cook, stirring, 5 - 7 minutes until the vegetables are beginning to soften.

Add chickpeas, kabocha squash and chard and stir for 2 — 4 minutes until vegetables are heated through and the flavors are absorbed.

Bake for to 40 to 45 minutes until the vegetables are golden and cooked through.

Season generously with salt and fresh ground pepper, and cook for 4 - 5 minutes until the vegetables are tender and the onions are translucent.

Grill, turning constantly, for 15 - 20 minutes until the vegetables are slightly charred.

Simmer for another 30 - 40 minutes until the vegetables are soft and the peas are completely mushy and soft.

Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some colour and are cooked through.

Saute for about 10 minutes until the vegetables are softened.

Stir and cook a few minutes until the vegetables start to soften a bit.

Cook about 6 - 7 minutes, add the chopped garlic and lemon peel, cook another 2 - 3 minutes until vegetables soften and wilt, the remove from heat.

Stir another few minutes until vegetables start to soften.

Cook for a few minutes until vegetables are just tender.

Grill for 10 minutes until the vegetables and halloumi are heated through have grill marks.

Cover then simmer for 10 - 15 minutes until the vegetables are cooked through.

Cook for about 10 - 15 minutes until vegetables are soft and browned.

Bake for approximately 30 minutes until vegetables are fork - tender.

Add roasted vegetables and beans and simmer another 20 - 30 minutes until vegetables are tender.

Add mushrooms, peppers, sugar snap peas, bean sprouts & bok choi into the saucepan and cook for 5 - 8 minutes until the vegetables have just softened.

Roast for 20 - 25 minutes until vegetables are soft and fragrant - keep in mind you don't want them too overcooked as they will get a chance to cook some more on the stove.

Add onions, celery and garlic to pot and cook for about 5 minutes until vegetables are softened.

Bake at 180C (350F) for around 20 minutes until the vegetables are cooked through and the cheese is golden and crispy.

Bring to a boil, reduce to an enthusiastic simmer and cook for 20 to 25 minutes until the vegetables are soft.

Add the onions, carrots and garlic and cook for about 4 - 5 minutes until vegetables are softened.

Stirring frequently, cook 3 to 5 minutes until vegetables are soft in texture.

Add the garlic and the peppers and cook about 5 minutes until the vegetables are soft.

Boil for 10 - 12 minutes until the vegetables are no longer hard.

Simmer on low for 25 minutes until the vegetables are tender and the flavors have shacked up together.

Stir through the harissa paste, sprinkle in the cumin and / or caraway and roast for around 45 - 50 minutes until the vegetables are golden and tender and beginning to crisp around the edges.

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

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

Roast for 35 - 45 minutes until the vegetables are browned.

Add the onions, celery, carrots and mushrooms and cook for about 5 - 6 minutes until the vegetables are tender.

Grill for 7 - 8 minutes until the vegetables are barely limp.

Bring the mixture to a boil, cover back, simmer for 15 minutes until all vegetables are tender.

Add the garlic and cook another minute until vegetables are softened.

Stir - fry for a couple of minutes until the vegetable is softened a little bit.