Sentences with phrase «more until the vegetables»

Cook diced onion on med - high heat 2 minutes, add diced red pepper, cook about 1 minute more until vegetable are soft.

Not exact matches

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

Cover and simmer for about ten more minutes, or until all vegetables are as tender as you like them.

Broil, tossing once more, until the vegetables are tender, 3 to 4 minutes total.

Add cauliflower; simmer, covered, about 10 minutes more or until vegetables are tender.

While I am still partial to vegetables with a bit of bite, eaten straight from the colander (broccoli is particularly good for that I find), it is so true that the long and slow cooking brings out so much more flavour — it wasn't until I tried a dish called pasta con le mappe (essentially pasta tossed with panfried cauliflower) that I realised how sweet cauliflower can be.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

Continue roasting until the vegetables are golden brown and tender, 8 to 10 minutes more.

4 chiltepíns (or more, to taste), crushed 8 to 10 cloves garlic, chopped 1/2 onion, chopped (optional) 1 tablespoon vegetable oil or butter 2 cups boiling water 1 thin flour tortilla, heated on a griddle until crisp

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.

Notes: This soup is very thick, if you like your soup a bit thinner, add more vegetable stock until you have the consistency you like.

Add lentils and vegetable broth and cook for 10 - 15 more minutes until lentils are soft and liquid is absorbed.

Reduce the heat to a low boil and cook until the vegetables are softened, beans are heated through, and the rice (if using) is tender, about 5 more minutes.

Continue to cook for about 8 more minutes while breaking up meat and stirring regularly until sausage is cooked through and vegetables are softened.

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.

Add the apple and cook until the vegetables are soft, about 5 minutes more.

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 the vegetable oil to the bottom of a heavy skillet until it comes up the sides 2 inches, making sure the oil is not more than halfway up the sides.

Add the vegetables, salsa, and nutritional yeast, and continue sauteing, stirring, and scraping, until heated through, only a couple more minutes.

Remove foil and bake until the vegetables are tender and the top is beginning to brown, 10 to 12 minutes more.

Season with a pinch of salt and pepper and continue cooking, stirring occasionally, until vegetables are tender, about 2 minutes more.

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.

It wasn't until years later that I got the urge to make fermented vegetables again — this time armed with a little more know - how from studying Food Microbiology in college.

Working in 3 batches, char the broccolini, adding more oil as needed and turning occasionally until the vegetables are evenly caramelized, 10 to 12 minutes per batch.

NOTE: I like to serve this as a side dish, but if you'd like to turn it into a soup, add some more vegetable broth until desired consistency is reached.

Take the lid off and add the coconut aminos, coconut milk, garlic powder and stock and let simmer for 5 - 10 more minutes or until vegetables are softened.

I love baked potatoes especially baked potatoes massaged with vegetable oil and sprinkled with kosher baked in the oven until the skin is crispy on the outside and... Read More»

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.

Cook, stirring and turning, for 3 more minutes, or until vegetables are crisp tender.

Continue roasting until the vegetables have softened and the salmon is opaque in the center, 9 to 11 minutes more.

Roast for 25 - 30 minutes more, until vegetables and tender and nicely browned.

Until more recently, Simplot was preparing to follow rival vegetable manufacturers Heinz and McCain to New Zealand, where Mr O'Brien said the operating environment was cheaper.

Mimi's seasoning was never more than just salt and pepper and she used a lot of vegetable shortening, until the chicken was half covered with fat.

Pan-fry until the chicken has cooked through and the vegetables have softened a little but still hold some crunch, about two minutes more.

Well, until someone invents an even more awesome vegetable *, I will continue to overuse them.

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

Remove the cover and cook uncovered, stirring occasionally, for about 15 more minutes or until all of the vegetables are cooked through.

Reduce the heat to low, add the asparagus tips, and cook until the vegetables are completely tender, 8 to 10 minutes more.

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.

Simmer for an additional 30 minutes or more until all the vegetables and beans are tender.

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

Add tomato; simmer, uncovered, about 5 minutes more or until vegetables are tender.

Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken.

Add scallions and garlic and cook until vegetables are tender, 4 — 6 minutes more; season with salt and pepper.

Add more vegetable broth and stir until you get a consistency that is soft and spreadable.

Add the coconut milk (and more water, if necessary) and let simmer for about 5 minutes, until the vegetables are soft.

Sauté 1 minute more, or until vegetables are just tender.

Add the olives and pulse on and off quickly, 2 or 3 times more, or until the vegetables are finely chopped (approximately 1 / 4 - inch pieces).

Add cauliflower; cook until the vegetables are tender, about 4 minutes more.

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.