Sentences with phrase «mixture until the vegetables»

Stir this mixture until the vegetables begin to soften then add the tomatoes with chiles, the crushed tomatoes, the Guinness and the Worcestershire Sauce.

Cook the mixture until the vegetables are tender and aromatic.

Blend mixture until the vegetables are completely smooth OR leave them slightly chunky, depending on your taste.

Stir the mixture until the vegetables are slightly browned.

Not exact matches

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.

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

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

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

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

Pour the onions mixture over the cornbread mix, follow with the vegetable stock and seasonings and stir until everything is well combined.

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 / Goodmixture / 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 / GoodMixture 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 stuff.

When hot, add the vegetable mixture and cook until charred yet tender about 8 minutes.

Mix the milk and the flour until smooth, give it the vegetable stock - cream cheese mixture and bring everything to a boil while stirring all the time.

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.

Add some of the vegetable stock and continue to whisk the mixture until all the stock is added and all ingredients are well combined.

Once the vegetable mixture is very fragrant, the grains of basmati rice are incorporated and cooked until softened.

Pour this mixture over the vegetables and toss until the mixture is well coated.

Pour in the vegetable mixture and mix until combined.

Heat mixture to boiling, then reduce heat to low, cover and simmer 35 to 40 minutes, until vegetables are tender.

Add the quinoa to the vegetable and bacon mixture and stir until combined.

Heat remaining 1 tablespoon oil in skillet over medium - high; add ground sirloin mixture, and cook, stirring often, until beef is browned and vegetables are tender, 4 to 5 minutes.

Add the vegetable - almond mixture to the food processor with the bread crumbs and purée until semi-smooth, about 10 seconds.

In a large Dutch oven (I love my Calphalon Dutch oven), melt butter, and cook the vegetable mixture until softened.

Using a blender or an immersion blender, pulse until the mixture is a texture you enjoy — I like a little chunky vegetable matter left, but some people like this really smooth.

Toss the mixture into a food processor and let it whir until the vegetables become combined but still slightly chunky.

Place the strained vegetables into a blender; add 1/2 the strained liquid and pulse on low, gradually adding more liquid until the mixture becomes a smooth sauce consistency.

Add the reserved vegetables and the soy sauce mixture to the pan, and cook, stirring constantly until the sauce has thickened to coat the rice, 1 to 2 minutes.

Add pork and vegetable mixture and stir until well combined.

To the cast - iron skillet, add the remaining half of the vegetable oil and garlic mixture, and cook until fragrant, 1 to 2 minutes.

Spread the mixture on a rimmed baking sheet and roast for 30 minutes, or until the vegetables are tender and beginning to brown.

Add the spinach leaves and cook until wilted, then return the vegetable and meat mixture to the pan and heat through.

Return the reserved vegetable mixture to the pot with the bay leaf and thyme and cook, stirring often, until most of the liquid has evaporated, 10 minutes.

Add the vegetable puree to the meat, and cook, stirring occasionally until most of the liquid has evaporated (the mixture might look unappetizing at this point, but it will look better after adding the tomatoes).

Pour in vegetable - egg mixture and cook undisturbed over medium heat, 3 to 4 minutes, or until bottom of eggs have firmed.

Add the Swiss chard, kale, and water and toss to coat with the vegetable mixture; cook until wilted.

Pour the vegetables over the eggs mixture over and stir until well blended.Pour all the mixture in a greased baking dish.

Add the vegetable shortening and cut in with your fingers until the mixture resembles coarse meal.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.

Microwave at full power, uncovered, for 4 minutes or until vegetables are tender and mixture is thickened, stir in cilantro.

Add the vegetable mixture to the potatoes and mix until combined.

Add roasted vegetables to the skillet, then pour the egg mixture over the vegetable mixture and cook for a few minutes until the eggs start to set.

Cook for 1 - 2 more minutes, continuing to stir frequently, or until the mixture is hot throughout and the sauce has coated the chickpeas and vegetables.

Cut in the vegetable fat until the mixture resembles fine crumbs.

Step 4: Puree vegetables with cooked pasta in blender or food processor, using the «chop» option Step 5: Add water from the vegetables until mixture is of the desired consistency.

Add the vegetable mixture and cook, stirring frequently, until softened, about 5 - 7 minutes.

Give the mixture a good stir, cover, and continue to steam until the vegetables are all tender - crisp, another 2 to 3 minutes.

Add the vegetable broth and coconut milk and blend again until the mixture is creamy.

Add the vegetable oil, eggs, white vinegar, and vanilla extract to the cooled coffee mixture and whisk together until smooth.

Add one cup of vegetable broth and stir until the mixture has smoothed out.

Pour egg mixture over vegetables, stirring gently, and cook over medium heat until eggs begin to set.