Sentences with phrase «saute until vegetables»

Add onion, capsicum and chorizo and saute until vegetables are soft.

Add the ham, onion and bell peppers and saute until the vegetables are tender, about 5 minutes.

sesame oil and soy sauce and saute until the vegetables are warmed through.

Season with salt and saute until vegetables have softened.

Add onion, celery and peppers to chorizo and saute until vegetables are translucent and slightly caramelized, about 8 minutes.

Saute until vegetables begin to soften, about 3 - 4 minutes.

Add vegetables, a generous splash or two of soy sauce and rice wine vinegar and saute until vegetables are tender.

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

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

Add the mushrooms, peppers, and remaining veggies and saute until vegetables are tender, about 5 to 6 minutes.

Add the onion and celery and continue to saute until the vegetables are soft.

Add the carrot, celery, garlic and bay leaves and saute until the vegetables are soft, about 5 minutes.

Add onion, bell pepper, garlic, serrano pepper and jalapeno and saute until vegetables are soft and onions begin to turn translucent, about 5 minutes.

Add the carrots and saute until vegetables are tender - crisp.

Saute until the vegetables are soft, about 5 minutes.

Saute until the vegetables start to get soft, about 5 minutes.

Saute until the vegetable are well caramelized.

Not exact matches

Saute on medium heat until the vegetables are soft then add the turmeric, cumin, curry powder, parsley, tarragon, and cinnamon.

In a large pot, heat the vegetable oil and saute the onion, garlic, and carrots until the carrots are soft.

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.

In a deeper skillet, heat 1 TBSP olive oil and saute onion, garlic, and celery over medium heat until vegetables are tender.

Add all 3 vegetables and saute over medium heat until they have all lightly caramelized.

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)

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.

Add vegetables to the hot skillet and saute, stirring occasionally, for a few minutes, until warmed through.

Saute half the chopped onions and 2 / 3rds of the celery until mostly softened about 6 - 7 minutes (I choose not to cook all the vegetables at this point, and add some lately because I enjoy the change in texture — feel free to add all the chopped onion and celery at this point if you want).

I'd saute all the vegetables until softened (vs boiling to soften,) then maybe cook the rice in all the broth in the soup pot vs separately.

Add the curry powder, curry paste, and garlic to the vegetables and saute until fragrant.

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.

Saute over medium heat until the vegetables begin to soften and brighten in color, 3 to 4 minutes.

Add the red onion, jalapeno, bell peppers, and garlic, saute for 6 - 7 minutes., or until vegetables start to become tender.

Continue to saute, stirring the vegetables every now and again, until tender and caramelized / evenly charred.

Add the bacon, onion, celery, and bell pepper and saute, stirring frequently, until the bacon is cooked (but not crispy) and the vegetables are soft, 7 to 10 minutes.

Saute until browned then add the crushed tomatoes, vegetable stock, herbs, spices and sauces (except the salt), rice and beans.

Dredge beef cubes through flour, and saute in vegetable oil until browned.

Add the mushrooms to the vegetables and set to saute for 2 - 3 minutes until mushrooms are slightly softened.

Give it all a shake and let saute for roughly 7 minutes or until the vegetables are cooked to your liking.

While the vegetables are in the oven, finely slice the leek and fry on a medium heat in a large saute pan with 1 tablespoon of olive oil for about 5 minutes until it starts to soften.

Add in the carrots, celery and minced garlic and saute another 5 minutes or until the vegetables have softened.

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

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

Saute on medium heat until vegetables are softened.

In the meantime, add the oil to a saute pan and cook the peppers, mushrooms, remaining garlic and half of the spinach until the vegetables are soft.

Add in the onions, mushrooms, and garlic and saute for 6 or 7 minutes or until all the vegetables have softened.

Saute for about 5 minutes or until vegetables are tender.

Add riced vegetables and saute, again stirring frequently, for 5 minutes or so until they have softened, released their juice, and it has been evaporated.

Drain, if necessary, then add onion and carrots and saute for an additional 5 minutes, until the vegetables are beginning to soften.

Sprinkle the flour over the sauteed vegetables and stir until combined.

Place cauliflower, sauteed vegetables, almond milk, and lemon juice in a food processor and blend until smooth, about 2 - 3 minutes.

Add the rest of the broth and sauteed vegetables and process until smooth.