Sentences with phrase «often until the vegetables»

Add the garlic, onion, red pepper and cauliflower, and cook, stirring often until the vegetables are tender crisp, about 5 to 7 minutes.

Not exact matches

Cook, stirring often, until the vegetables soften, about 5 minutes.

Grill over moderate heat for 20 to 30 minutes turning often or bake at 375 for 30 to 45 minutes or until the chicken is cooked through and the vegetables are tender.

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 stuff.

For the wok, add chicken pieces to 1 tablespoon hot vegetable oil; cook for 10 minutes, turning often until bacon is crispy and chicken is firm to the touch.

Add thawed vegetables and cook over medium heat until vegetables are tender - crisp, stirring often.

Spread the vegetables out onto two large foil - lined baking sheets and roast until soft and lightly browned, stirring every so often as they cook, 25 to 30 minutes.

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.

Cook on medium until the vegetables begin to soften, about 5 minutes, stirring often.

Cook, stirring often, until vegetables are just - tender, about 5 minutes.

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.

Cook for 4 - 5 minutes, stirring often, or until the vegetables soften and the onions are translucent.

Heat half the oil in a large non-stick wok over medium — high heat, add the mushroom and eggplant and stir - fry, tossing the wok often, for 5 — 6 minutes or until the vegetables are cooked through.

Cover; cook until vegetables are crisp - tender, stirring often, about 8 minutes.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

Add green onions, celery and sage, and cook, stirring often, until vegetables begin to soften, about 3 minutes.

Cook, stirring often, until vegetables are beginning to soften, about 4 minutes.

Add red peppers, green onions and corn, and cook, stirring often, 3 minutes, or until vegetables are tender.

Cook 4 to 5 minutes, turning often, until the vegetables soften.

Add all of the vegetables to the hot skillet and cook, stirring often, until the vegetables are bright in color and barely tender.

Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8 — 10 minutes.

Cook, stirring often at first then only occasionally as vegetables soften, adjusting heat as needed and adding a splash or so of water if vegetables are browning too quickly, until golden brown and very tender, 25 — 30 minutes.

Increase heat to medium - high and cook, stirring often, until vegetables are softened, tomato paste is slightly darkened in color, and spices are fragrant, 10 — 12 minutes.

Cook, stirring often, until vegetables are tender and beginning to take on some color, about 4 minutes.

Cook onion, carrots, celery, garlic, and rosemary in same pot, stirring often, until vegetables are browned around edges, 10 — 15 minutes.

Cook, stirring often, until vegetables begin to soften, about 5 minutes.

If bottom of pot is dry, add a tablespoon or so reserved fat and cook reserved aromatics, stirring often, until vegetables are soft and browned around the edges, 8 — 10 minutes.

Add leek and celery and cook, stirring often, until vegetables are soft, 5 - 8 minutes.

The vegetables should be shaken often and cooked until easily pierced with a knife, about 15 minutes.

Add yellow onion, leek, celery, garlic, and peppercorns to pot, season with salt, and cook, stirring often and scraping up brown bits from bottom of pot, until vegetables are softened and beginning to brown around the edges, 10 — 12 minutes.

vegetable oil in a large wok or skillet and cook over medium - high heat, stirring often, until shallots are golden, about 5 minutes.

Add egg and vegetable mixture and cook, stirring often, until eggs are scrambled and completely cooked through.

Cook until vegetables have softened (about 10 minutes), stirring often.

Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant.

Add tofu, vegetables, spice and pepper; cook, stirring often, until the vegetables are softened, 5 to 7 minutes.

Cook, stirring often, for about 5 minutes, or until the vegetables begin to soften.

Add green onions, celery and sage, and cook, stirring often, until vegetables begin to soften, about 3 minutes.

Cook, stirring often, until vegetables have softened, about 5 minutes.

Cook 3 - 4 minutes, stirring often, until the vegetables soften and begin to brown.