Sentences with phrase «tossing occasionally»

Cover and marinate, tossing occasionally, in a cool place for at least 36 hours.

2 Spread the mixture onto two parchment paperlined baking sheets and bake, tossing occasionally, for 45 minutes or until the oats are crisp.

Add the diced onion and cook until softened (5 - 6 minutes) tossing occasionally.

Seal, toss to coat, and refrigerate for at least 30 minutes or up to 8 hours, tossing occasionally.

Roast cauliflower, tossing occasionally, until cauliflower is cooked through and edges are golden, about 45 minutes.

Place baking sheet in the center of the oven and roast squash, tossing occasionally, until cooked through and lightly golden, about 20 - 25 minutes.

Combine the carrot and cucumber with rice vinegar and let sit for 15 minutes, tossing occasionally.

Add the diced apples and cook, tossing occasionally, until the start to soften; about 5 minutes.

Add the kale, prunes, and garlic; cover and cook, tossing occasionally, until the kale is tender, 5 to 7 minutes.

Prepare the Pumpkin Seed Dip: In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 minutes.

Add pistachios and almonds and dry toast them for about 5 minutes, tossing occasionally, until they start to turn golden and fragrant.

Roast in the oven for 35 - 40 mins, tossing occasionally, until the swede is golden and soft.

Let stand at room temperature 3 hours, tossing occasionally.

Add the kale and cook, tossing occasionally, until glossy and tender, about 2 minutes.

Add the spinach and cook, tossing occasionally, until it wilts slightly, 1 to 2 minutes.

Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.

Cook cauliflower, tossing occasionally, until charred in spots and crisp - tender (short of scorching it, don't worry about letting it go pretty dark), 8 — 10 minutes.

Roast, tossing occasionally, until beets are tender, 15 — 20 minutes.

Add shallots and let sit, tossing occasionally, 1 hour.

Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes.

Roast, tossing occasionally, until golden brown, 10 — 12 minutes.

Cover and cook, tossing occasionally, until leaves are tender and bright green, about 2 minutes.

Fry, tossing occasionally, until golden and crisp, about 3 minutes.

Cook mushrooms, tossing occasionally, until well browned, about 4 minutes.

Spread hazelnuts on a small, rimmed baking sheet and toast, tossing occasionally, until fragrant and light brown, 7 — 10 minutes.

Roast, tossing occasionally, until golden brown and tender, 20 — 25 minutes for carrots and 35 — 45 minutes for onions and fennel.

Pour in 1/2 cup water and cook, tossing occasionally, until greens are tender, 6 — 8 minutes.

Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8 — 10 minutes; let cool.

Cook, tossing occasionally, until browned and tender, about 5 minutes.

Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 5 — 8 minutes.

Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7 — 9 minutes.

If you have 2 skillets, now's the time to look cool — use «em both.Cook half the shrimp in (each) skillet over medium - high heat, stirring or tossing occasionally until cooked through (curled and white), about 4 - 5 minutes.

Cook crimini mushrooms, tossing occasionally, until browned and tender, about 5 minutes; season with salt.

Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35 — 40 minutes.

Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.

Toast cinnamon stick and coriander seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and beginning to crackle, about 4 minutes (go easy, you don't want to burn them).

Cook, tossing occasionally, until leaves are browned in spots and tender, 8 — 10 minutes.

Roast, tossing occasionally, until crisp - tender, 20 — 25 minutes.

Add carrots, season with salt and pepper, and cook, tossing occasionally, until carrots are tender and beginning to brown around edges, 12 — 15 minutes.

Continue to cook, tossing occasionally, until browned on all sides and tender, about 2 minutes more; season with salt and pepper.

Seal, toss to coat and refrigerate for at least 2 hours or up to 4 hours, tossing occasionally.

Add mushrooms and cook, tossing occasionally, until browned and softened, 6 — 8 minutes; season with salt and pepper.

Roast, tossing occasionally, until carrots are golden brown and tender, 25 — 35 minutes.

sugar in a large bowl; let sit, tossing occasionally, until they release some of their juices, 20 — 30 minutes.

Toast cumin seeds and peppercorns in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes.

Toast almonds in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5 — 8 minutes.

oil to same skillet and cook maitake mushrooms, tossing occasionally, until nicely browned, about 5 minutes.

Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8 — 10 minutes.

Let sit at room temperature, tossing occasionally, until berries soften slightly, 10 — 15 minutes.

Add corn and cook, tossing occasionally, until tender, about 5 minutes.