Sentences with phrase «saute until»

Add the garlic, onion, celery and Jalapeno pepper and saute until softened but not browned.

Add cumin and paprika and saute until onions are well - coated and fragrant.

Stir in the mushrooms and saute until they release all of their moisture and there is no liquid left in the pan.

Add the onions and garlic and saute until the onions are translucent, about five minutes.

Add the onions and saute until translucent.

Once hot, add onion, sprinkle with some salt and saute until softened, around 5 minutes.

Saute until the onions turn translucent and begin to brown.

Saute until they are soft.

Add the garlic and mushrooms and continue to saute until all the moisture from the mushrooms evaporates and they begin to brown.

Add marinated chicken and saute until the chicken is no longer pink.

Add the liver and garlic, and saute until it turns from a cabernet color to brown, losing it's sheen.

Add potatoes and continue to saute until lightly browned and done.

When the Instant Pot is ready, add ground meat and saute until browned all over and poultry is no longer pink.

Add onions and garlic and saute until soft, about 6 to 7 minutes.

Once the onion begins to soften, add the pepper and continue to saute until the pepper is almost cooked through.

Add diced onion and taco seasoning, and continue to saute until onion is translucent and fragrant.

Add the onion to the saucepan and saute until it turns translucent.

Add the onion, ginger, and garlic and saute until softened, about 3 minutes.

When the butter has melted, add the onions, garlic and cumin — and saute until the onions are translucent (approximately 4 - 5 minutes).

Add the mushrooms and thyme, and saute until the mushrooms are soft, about 4 minutes more.

Add kale and saute until slightly wilted another 3 minutes.

Add garlic and saute until just softened.

Add the walnuts and spices to the pan and saute until caramelized and golden brown, about 2 — 3 minutes.

Add onion and saute until translucent, about five minutes.

Saute until the vegetables start to turn translucent, a couple of minutes.

Add the onions, peppers, and garlic to the pan and saute until the onions begin to soften, about 4 - 5 minutes.

Continue to saute until the liquid has evaporated and the mushrooms have turned golden brown, 10 - 12 minutes.

Add the onions and garlic and saute until onions have softened.

Saute until the skins shrivel.

Saute until tender and fragrant, then add to mushrooms.

Saute until softened.

Saute until the vegetables are softened and caramelized around the edges, about 8 minutes.

Add vegetables and saute until they are just tender (don't overcook the vegetables).

Add onions and saute until golden brown, about 18 minutes.

Saute until onions have softened and mushrooms are browned, about 10 minutes.

Add the garlic and chestnuts and saute until fragrant.

Saute until tender.

Add prosciutto and onion, and saute until slightly brown and crispy.

Add about 3/4 of the sliced onions and saute until they are browned.

• add a little coconut oil to the pan, add onions and garlic and saute until soft, about 5 minutes.

Add the onion, peppers, and garlic and saute until soft, about 10 minutes.

Add the onions and saute until tender, about 5 minutes.

Saute until fragrant.

Add to a skillet and lightly saute until garlic is golden.

Add the spinach, a few handfuls at a time, and saute until wilted and bright green.

Add the red onion and ginger and saute until the onion has softened, about 5 minutes.

Once shimmering, add the garlic and onion and saute until onion is soft, 3 - 4 minutes.

Saute until soft, about 10 minutes.

Saute until soft and translucent, about 8 minutes.

Place onions and green chiles in the pan with bacon grease and saute until the onions are translucent.