Reduce heat and simmer
uncovered until all vegetables are tender, about 25 minutes.
Reduce to a simmer and cook
uncovered until the vegetables are just tender, 6 to 8 minutes.
Add vegetables to beef stew and simmer
uncovered until vegetables and beef are tender, about 30 to 40 minutes.
Add the cooked vegetables to beef stew and simmer
uncovered until vegetables and beef are tender, about 30 to 40 minutes.
Not exact matches
Uncover and continue to bake for another 25 - 30 minutes,
until all the
vegetables and lentils are soft and cooked throughout.
Reduce heat to low and cook,
uncovered, for 5 minutes or
until vegetables are tender.
Uncover, and sauté 4 minutes, or
until pan is dry and
vegetables brown around edges.
Cook,
uncovered,
until liquid has cooked down and
vegetables are tender, about 10 minutes.
Bake
uncovered about 40 to 55 minutes,
until the top of the galette is browned, the edges are crisp, and the
vegetables are cooked through (test by inserting the tip of a small knife straight down - you should feel no resistance).
Add frozen
vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer,
uncovered, stirring occasionally,
until vegetables are tender and pasta is al dente, about 10 minutes.
Uncover, turn the heat up to medium - high, and sauté, stirring frequently
until all the
vegetables are lightly and evenly browned.
Bring to a boil, then lower the heat and simmer
uncovered for 30 minutes,
until the
vegetables are tender.
Uncover the
vegetables and bake for an additional 15 - 20 minutes
until the edges are browned and crispy.
Uncover the pan and bake for another 20 minutes, or
until the top is lightly browned, the sides have pulled away from the pan, and a knife inserted at the center passes easily through the
vegetables to the bottom.
Reduce the heat to low and simmer,
uncovered,
until the
vegetables are tender (about 10 minutes).
Remove the cover and cook
uncovered, stirring occasionally, for about 15 more minutes or
until all of the
vegetables are cooked through.
Microwave at full power,
uncovered, for 4 minutes or
until vegetables are tender and mixture is thickened, stir in cilantro.
Boil them with the
vegetable broth
uncovered until the cauliflower is very soft and tender.
Simmer gently,
uncovered,
until all of the
vegetables are tender.
Bake
vegetables uncovered for 20 minutes, stir and roast for an additional 20 - 25 minutes,
until soft and browned.
Bake
uncovered for 20 - 25 minutes or
until chicken is cooked through and the
vegetables are tender.
Stir in corn and lima beans, then simmer,
uncovered,
until stew is slightly thickened and
vegetables are tender, 15 to 20 minutes.
Add tomato; simmer,
uncovered, about 5 minutes more or
until vegetables are tender.
Add both green beans and diced tomatoes and cook,
uncovered,
until the liquid from the
vegetables evaporates.
Turn the heat down to medium - low and cook
uncovered for 15 - 20 minutes, stirring frequently
until the mix is thick and almost sticky, the
vegetables tender and nearly falling apart.
Cook
uncovered until all the
vegetables are tender and the chili has thickened, about 20 to 30 minutes.
Boil
uncovered for 5 minutes or
until the
vegetables are tender.
Then
uncover the pan and let it inside the oven for another 20 minutes,
until all the
vegetables are well roasted.
Bring to a boil, then reduce heat to low and simmer,
uncovered for about 30 minutes,
until vegetables are very soft.
Season with salt and pepper and cook
uncovered, stirring occasionally,
until the soup has thickened and the
vegetables are soft, about 45 minutes to an hour (adding peas for the last 15 minutes.
Bring to a boil, reduce heat to medium low, and simmer
uncovered until lentils and
vegetables are tender, about 5 minutes.
Bring soup to a boil, then reduce heat and let simmer
uncovered, for 30 - 40 minutes or
until thickened and all
vegetables are tender.
Bring to a boil, then lower the heat and simmer
uncovered for 30 minutes,
until the
vegetables are tender.