Sentences with phrase «peppers until»

Roast the peppers until black on all sides, 10 to 12 minutes.

Sauté the onion, carrot, and bell peppers until thoroughly cooked, about 5 minutes.

In a large soup pot, add the olive oil and saute the onions, garlic, and bell peppers until they are soft.

When the oil is hot, sauté the onions and bell peppers until they are very soft (about 25 minutes).

Heat up the oil in a large skillet and cook the onions, garlic, and chile peppers until softened.

Heat the oil in a saucepan and fry the onion, garlic and chile peppers until golden.

When oil is hot, sauté onions and bell peppers until very soft (about 25 minutes).

Grill the peppers until they blister.

④ Salsa Verde: Cohen grills tomatillos and serrano peppers until they're deeply charred and blends them with cilantro, garlic and onion to make the classic Mexican sauce.

At this point, you may reheat the peppers until the filling is heated through, or just eat them at room temperature.

In same skillet, char the poblano peppers until tender and a little black.

Melt the coconut oil in a deep skillet or dutch oven over medium heat and saute the sliced onion and peppers until slightly tender, about 8 minutes.

Store the bell peppers until ready to plate the bowl

Pan fry the bell peppers until soft.

Grill peppers until charred black on all sides (3 to 4 minutes per side).

Roast the bell peppers until the skins are chard, this will vary greatly depending on your oven, on average 30 minutes.

Grill the zucchini and peppers until tender, about 2 minutes per side for the zucchini and 3 to 4 minutes per side for the peppers.

Whisk olive oil, cider vinegar, orange juice, orange zest, honey, garlic and peppers until well blended.

Broil the peppers until the mozzarella is hot and bubbling, 5 to 10 minutes.

Season with salt and pepper, and grill the peppers until blistered, about 3 - 4 minutes.

Roast the peppers until the skins are charred, that is to say, black and blistered.

Saute the minced garlic and shallots along with chopped bell peppers until wilted — season with salt and pepper accordingly.

Roast the peppers until the skins have been charred.

In a large Dutch oven, add the oil and cook the sliced bell peppers until charred, about 5 minutes.

Using tongs, turn peppers until skin is charred.

Sauté the onions and peppers until they are really soft and «caramelized» then add the basil and spinach to the pan.

In a large, heavy skillet, heat the olive oil and saute the onions and bell peppers until soft, then add the garlic and continue sauteeing, taking care not to burn the garlic.

heat pan with olive oil and cook ground beef and chopped onion / corn / chopped peppers until cooked through.

Saute peppers until soft, add salt to taste, set aside.

Grill and roast the poblano peppers until charred.

Fire roast the peppers until charred on all sides.

Whatever other ingredients you decide to add to your fried peppers, be sure that you cook the peppers until they are actually done.

Heat oil in a large non stick pan over medium heat, begin to saute onion, and peppers until onions become translucent.

Meanwhile, heat 2 tablespoons of oil in the skillet and sauté the onions and peppers until the onions start to soften.

In a bowl, beat eggs, milk, salt and pepper until blended.

Roasted at a high heat with just oil, salt, and pepper until really dark brown with charred spots.

Heat another teaspoon of sesame oil in the pan and stir - fry the onion and pepper until soft.

In a large skillet over medium heat, cook the ground beef, garlic, chili powder, cumin and salt and pepper until beef is no longer pink.

When the onion has softened, add the apples and sautee them with a pinch of salt and pepper until they have also started to get soft.

In a large bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/8 teaspoon pepper until well combined.

In a small bowl, stir together the sour cream, remaining chipotle and salt and pepper until smooth.

Stir in cream, cheese, mustard, salt and pepper until cheese is melted.

Using an electric or hand - held mixer beat the cream cheese, lemon juice, dill weed, onion powder, oregano, garlic, and a few grinds of pepper until light and fluffy.

In a pot whisk together the jarred tomato sauce, chili sauce, molasses, sweet Thai chili sauce *, brown sugar, mustard, salt, and pepper until well combined.

In a food processor, blend chickpeas, garlic, lemon juice, tahini, cumin, chili powder, salt, and pepper until smooth and combined.

In a medium sized skillet, brown your ground meat with the onions and green pepper until no longer pink.

In a medium bowl, mix together the tomato sauce, vinegar, garlic, chili powder, cumin, oregano, sugar, salt and pepper until thoroughly combined.

Mix the eggs, almond milk, bacon bits, parsley, salt, pepper until the eggs are combined.

Roast the tomato and bell pepper until they are very soft and just beginning to brown, 10 to 15 minutes, without turning.

In a large bowl fold together onions, carrots, potatoes, egg, flour, salt, and pepper until well combined.