Sentences with phrase «stirring until the vegetables»

Stir until the vegetables are completely coated.

Begin stirring until vegetables are lightly burnt for a nice crisp taste.

Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer.

Add ONIONS, GARLIC, CAULIFLOWER, CARROTS, and MUSHROOMS all at once; continue to heat and stir until vegetables become fragrant and slightly soft (about 4 minutes).

Keep stirring until the vegetables begin to soften (but still crunchy).

Add the black - eyed peas and smoked paprika, stirring until the vegetables are evenly coated with the spice, about 90 seconds.

Add coriander, cumin, turmeric, and cayenne and stir until vegetables are coated.

Stir until the vegetables are coated with the curry powder.

Cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.

Not exact matches

Stir this mixture until the vegetables begin to soften then add the tomatoes with chiles, the crushed tomatoes, the Guinness and the Worcestershire Sauce.

Add the onion and sweet potato and cook, stirring occasionally, until the sweet potato is cooked through, adjusting the heat as necessary so the vegetables brown nicely but do not burn (15 - 20 minutes).

Add the onions, carrots, and garlic, and sauté, stirring occasionally, until the vegetables are tender, about 5 minutes.

Stir in pasta, beans, tomatoes, and vegetable stock and cook about 15 - 20 minutes or until pasta is cooked.

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

Roast the vegetables for 30 - 40 minutes, stirring once or twice (every 15 - 20 minutes or so), until the vegetables are soft and browned on the edges.

Add chicken sausage and pepper - onion mix; cook, stirring occasionally, until the vegetables soften, 3 to five minutes.

Cook the vegetables, stirring occasionally until slightly softened, about 6 to 8 minutes.

Cook, stirring frequently, until the vegetables are tender, 8 to 10 minutes.

Roast for 20 - 25 minutes or until vegetables begin to caramelize and are tender; stirring midway through cooking.

Cook, stirring frequently, until the vegetables are tender.

Stir again, then cover and simmer for 15 — 20 minutes, or until the vegetables are all tender, but with a bite to them.

Simmer, stirring occasionally until seafood is cooked and vegetables are just tender.

Add onion, carrots, and celery and cook, stirring, until vegetables begin to soften, 3 minutes.

In the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes.

Pour over the vegetables and pasta, and stir until everything is evenly coated.

Add diced tomatoes and vegetable broth, stirring until combined.

Sauté vegetables, stirring occasionally for 5 - 10 minutes until golden brown.

Cook without stirring for about 5 minutes, then stir once or twice and cook until the vegetables begin to brown.

Cook, stirring occasionally, until the vegetables are fork - tender and browned all over, about 12 minutes.

Allow the vegetables to cook while stirring for about 5 minutes - at this point you can add a splash of water, cover and allow to cook down until vegetables are cooked but still crunchy - about an additional 10 minutes.

Stir occasionally, until the vegetables are soft, about 15 minutes.

Pour over the vegetables and stir until combined.

The Italian way with vegetables is to cook them until they are completely tender — not crisp - tender as in Asian stir - fry or trendy North American cooking.

Add in your bone broth and white wine and cook over medium heat, stirring frequently, until the vegetables are tender but not squishy and the liquid has reduced.

Cook, stirring frequently, until the vegetables are soft, about 5 - 7 minutes.

Add the crushed tomatoes, 2 cups of the vegetable stock and saffron, stir around until it boils, then lower the heat, put a lid on the sauce pan and let slowly simmer for 30 minutes, stirring minimally.

Stir in frozen vegetables (do not thaw) and continue to cook until meat is browned and vegetables are tender, stirring occasionally.

Cook, stirring, until the vegetables are soft, 8 to 10 minutes.

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

add sour cherries, apple cider vinegar and bone broth, stir, cover and let simmer until all vegetables are soft.

Add the zucchini, bell peppers, and 1/2 teaspoon salt; cook, stirring occasionally, until the vegetables are browned and tender, 10 to 12 minutes.

Pour the onions mixture over the cornbread mix, follow with the vegetable stock and seasonings and stir until everything is well combined.

Add the beans and crushed tomatoes, stir, then add the vegetable stock until everything is just covered with liquid.

Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes.

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.

Stir through the harissa paste, sprinkle in the cumin and / or caraway and roast for around 45 - 50 minutes until the vegetables are golden and tender and beginning to crisp around the edges.

Add the spices, stirring constantly for 30 seconds to 1 minute until fragrant and the spices have coated the vegetables.

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

Cover and steam over medium heat, stirring occasionally, until the vegetables are very soft.

Sauté and stir about 3 minutes, until all vegetables are well coated with spice blend and onions are translucent.