Sentences with phrase «until broccoli»

Cover, turn the heat as low as it will go and cook for about an hour, gently stirring from time to time, until the broccoli yields when you press it with the back of a wooden spoon.

Add 3 tablespoons olive oil and the broccoli, increase the heat to high and cook, stirring, until the broccoli is bright green and slightly tender, 2 to 3 minutes.

Cover the pan and cook, stirring occasionally, until the broccoli is crisp - tender, 3 to 4 minutes.

Add broccoli to skillet; cook 3 minutes, until broccoli is crisp - tender.

Add the water or chicken broth, sesame oil and fish sauce and cook, stirring occasionally, until the broccoli has some charring and is tender - crisp.

Cook, stirring occasionally, until the broccoli no longer looks straight raw.

Bring the water to a boil and cook for approximately 10 minutes on medium high heat until the broccoli can be easily pierced with a fork.

Microwave on high for 3 minutes or until the broccoli is tender.

Add a dash of light soy sauce and continue cooking until the broccoli is just beginning to soften - it should retain some crunch.

Cook partially covered for 8 to 10 minutes, until the broccoli and potatoes are fall - apart tender.

Microwave for 2 - 3 minutes until broccoli is lightly steamed and tender.

Add broccoli and stock and simmer for 10 - 15 minutes or until broccoli ha softened.

Stir until the broccoli is evenly mixed in with the quinoa and lentils.

In your frying pan add the olive oil or cooking spray and first add the mushrooms and onion let these cook until the onion is slightly translucent then add the rest of your veggies until the broccoli is a bright green or until desired texture.

Bring a pot of water to a boil add the broccoli florets and boil for 10 minutes, until broccoli is soft

Simmer for 10 - 15 minutes, until the broccoli is tender.

Sprouting Broccoli with Bowtie Pasta Makes 4 hearty servings 1 pound sprouting («baby») broccoli 4 to 6 large cloves garlic, peeled 3 to 4 tablespoons extra-virgin olive oil Kosher or sea salt 1/8 to 1/4 teaspoon red pepper flakes 1/2 pound bowtie pasta Cook the broccoli and garlic cloves in boiling salted water until the broccoli is bright green and crisp - tender, about 2 minutes.

Add the broccoli and a good sprinkle of salt, cover pan, reduce heat to medium - low, and cook until broccoli is very tender, about 5 minutes.

Continue cooking for about 15 - 20 minutes until broccoli is fork tender and cauliflower rice is soft

Cover and cook on medium - low heat for 5 to 8 minutes, until the broccoli is tender and cooked through.

Season with salt and pepper, cover with a lid and let simmer for 4 - 5 minutes or until the broccoli becomes bright green and tender.

Saute the vegetable mix until the broccoli turns bright green and the mushrooms are tender.

Roast, tossing once, 18 — 20 minutes or until the broccoli is tender.

Transfer skillet to oven; roast until broccoli is tender, 8 to 10 minutes.

Pulse just a few times until the broccoli and beans are processed into smaller, smoother bits, but are still a bit chunky so you can recognize the ingredients.

Lower heat and simmer for 45 minutes to an hour, until broccoli is very tender.

water and cook, stirring to incorporate any browned bits on the bottom of the pan, until the broccoli warms through, about 1 minute.

Cover the pan and cook 6 - 8 minutes, tossing regularly until the broccoli is almost tender and is bright green.

Add 1/4 cup water; cover and cook for 5 minutes or until broccoli is crisp - tender.

Add the remaining black pepper, the broccoli rabe, and rosemary sprig and continue to cook until the broccoli rabe is just tender, about 5 minutes.

Add them to the pan and cook for about 5 minutes until the broccoli is bright green and the chicken is almost fully cooked.

Continue to cook until broccoli is deeply browned, about 12 minutes longer.

Let it steam for 5 — 6 minutes until the broccoli is bright green and tender.

Bring the liquid to a simmer, then cover and simmer gently for 5 minutes, or until the broccoli rabe is tender but still retains its color.

Add the broccoli stems and florets, cook for another 3 - 5 minutes, still stirring regularly, until the broccoli is bright green.

Add in the chopped broccoli and cook for 2 - 3 minutes, just until the broccoli is tender.

Add broccoli, paprika, and cayenne and cook until broccoli is tender - crisp, about five minutes (cook longer if you like softer broccoli).

Cook, covered over medium heat for 40 minutes, or until broccoli and stems are very tender.

Cover and steam until the broccoli and green beans are just beginning to turn bright green, about 5 to 7 minutes.

Reduce the heat to medium, and cook for 5 minutes, or until the broccoli is tender but not over-cooked, stirring once during (there should be very little liquid in the bottom).

While you wait, add 1 cup of chopped broccoli to the food processor and pulse until broccoli is broken into crumb - sized pieces.

Cover the pot, and cook covered for 12 - 16 minutes, stirring occasionally (making sure to scrape around the bottom and sides when you do), until the broccoli is bright green and tender, or cooked to your liking.

Add the broccoli and 1 tablespoon water and cook until the broccoli is crisp - tender, 2 to 3 minutes.

Cover and steam for about 5 minutes, until broccoli is crisp tender.

Stir - fry until the broccoli is tender - crisp, about 4 minutes.

Season with salt and pepper and cook until broccoli turns bright green and begins to soften.

Cook until broccoli is bright green and tender, stirring occasionally, about 3 to 5 minutes.

Using tongs, gently toss and close lid again, cooking for another 7 - 10 minutes or until broccoli and onion start to char.

Cook for five minutes until broccoli is bright green.

Cover and steam until the broccoli is tender - crisp, about 5 to 7 minutes.