Sentences with phrase «stir until the squash»

Stir until squash is coated in flour mixture.

Not exact matches

Once the squash has cooked for 15 minutes, add your brussels sprouts and continue cooking (stirring once or twice) for another 40 minutes, until both squash & brussels come out tender.

Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.

Place your corn purée and your squash purée back into the soup pot, stir until blended, and add 2 cups of water, Warm until heated through.

Heat 1 tablespoon of the oil over medium - high heat in a large skillet and sauté the squash, stirring often, until it is tender and lightly browned, 15 - 20 minutes.

Cook the shredded zucchini for 10 - 15 minutes until you notice that the water is mostly evaporated (as it cooks down, it will exude its water so stir it occasionally so the squash breaks down and the water disappears).

Reduce the heat to medium and simmer until the apples and squash are tender, about 20 minutes, stirring often to make sure the squash doesn't stick to the bottom of the pot.

Add the squash and apples and cook until browned on all sides, stirring occasionally, until golden brown, about 15 minutes.

Bake, stirring every 10 minutes, until the cauliflower is beginning to brown and the squash can be pierced easily with a fork.

Add the peppers and sauté until softened, another 4 minutes, then stir in the okra, pumpkin / squash, thyme, salt, pepper, coconut milk, chicken broth, and scotch bonnet / habanero pepper if you're using it.

Press the sauté button and cook, stirring frequently, until the squash is warm.

Add the onion, carrots, squash and garlic and cook, stirring often, until the onion begins to brown, 3 to 5 minutes.

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

Cook, stirring occasionally, until the squash is slightly tender, 10 - 15 minutes.

Lower heat and allow to simmer, uncovered, until squash is tender, about 35 - 40 minutes, stirring occasionally.

Add the beans and simmer another 5 to 10 minutes until the squash is tender and the beans are well heated, stirring occasionally.

Roast for 30 - 40 minutes until the squash is soft and starting to caramelise at the edges, stir it a few times during cooking.

Bake at 475 for 15 minutes or until squash is tender and lightly browned, stirring after 7 minutes.

Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally.

Stir, add chopped walnuts and bake 6 - 8 minutes until squash is tender and walnuts are lightly toasted.

Place lid on skillet and cook over medium heat for about 30 minutes or until squash is very tender, stirring occasionally.

Bring the mixture to a boil then reduce the heat and allow to simmer for another 15 - 20 minutes, stirring occasionally, until the squash is tender

Cook over high heat, stirring frequently, until squash is nicely browned and has given off a lot of its moisture, about fifteen minutes.

When this is starting, and the rice is still chewy but nearly edible, Add the squash purée and stir until thoroughly incorporated.

Add shredded squash, turn up the heat to medium high, and cook for 3 minutes, stirring, until the squash is tender, like a purée.

Stir in broth and squash, bring to a simmer, cover, and simmer gently until broth is absorbed, about 20 minutes.

Pour in the squash and cook for another 10 minutes, stirring occasionally, until the squash is just fork tender.

Stir in peppers and squash and cook until tender, stirring often, about 5 minutes.

Reduce the heat to medium - low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld together, about 15 minutes.

Cook, stirring often, until the squash is soft and condensed, about 5 minutes.

Cook, stirring occasionally, until squash is tender and browned in a few spots.

Beat in eggs, one at a time, until completely incorporated, then add squash and vanilla and stir to combine.

Place the yellow squash noodles to the same skillet and stir well for a few minutes until they are softened but not wilted.

Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

Bring to a boil, reduce to a simmer, cover, and cook until squash is tender, stirring once or twice — about 5 - 7 minutes.

Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).

Add squash and pepper and cook until softened, about 5 minutes, add the tomatoes and curry powder and stir until heated and tomatoes are softened.

Let the squash simmer for about 10 - 15 minutes, stirring occasionally until it becomes tender and caramelized.

Add squash and cook, stirring occasionally, until just beginning to brown, 5 — 7 minutes.

Add squash and cook, stirring occasionally, until almost tender, 8 — 10 minutes.

Add the squash and cook, stirring, until slightly softened, about 6 minutes.

Add the leeks and sage and cook, stirring, until the squash is tender and the leeks are lightly golden, about 6 minutes.

Add the butternut squash dices and allow to cook, stirring frequently, until all edges are golden (8 - 10 minutes).

Add the reserved squash and 1 cup of the seed stock, and cook, stirring often, until the squash is warmed through and tender, 5 minutes.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blenstir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blenStir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Stir in chickpeas and continue simmering, stirring occasionally, until squash is tender, about 15 to 20 minutes more.

Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35 — 40 minutes.

Lower to a simmer and cook, stirring occasionally until the squash is soft.

Reduce heat and simmer until the butternut squash is tender, stirring frequently, about 15 minutes.