Sentences with phrase «until scallions»

Cook, stirring occasionally, until the scallions are wilted and begin to brown.

Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes.

Meanwhile, remove dark green tops from scallions and thinly slice on a diagonal; transfer to a small bowl of ice water and let sit until scallions begin to curl, 10 — 15 minutes.

Cook, turning occasionally, until scallions are charred in spots and are slightly softened, about 1 minute.

Cook those, toss them around, until the scallions are browned and softened, about 2 minutes.

Cook, swirling pan often, until scallions are browned and oil is deep red, about 2 minutes.

Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute.

Cook until the scallions are bright green and lightly charred, about 2 minutes per side.

3While pasta cooks, heat 3 tablespoons olive oil in a 12 - inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.

Add the scallions and ginger and cook for about 3 minutes, until the scallions turn translucent.

Add ginger and the chopped scallion bulbs and sauté until the scallion browns slightly.

Not exact matches

Add scallions, pea shoots and egg to rice and cover just until the pea shoots are wilted.

Roast at 425 °F for 18 minutes or until carrots and fennel are completely tender and scallions begin to char, tossing occasionally.

Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute.

Add the scallions and cook over low heat for about eight minutes, until they are meltingly soft.

Lower the heat to medium, add the scallions and chile, and stir - fry for about 3 minutes, until softened.

Add the cheddar and scallions and toss until it's thoroughly distributed throughout the flour / butter mixture.

Heat 2 tablespoons butter over medium heat, add the scallions and sauté until softened, 2 minutes.

When the potatoes are browned, add the scallions, onions, and peppers to the pan and cook, stirring, until softened and tender, about 5 minutes.

Add ginger, garlic and scallions, and cook until fragrant, about 1 — 2 minutes.

Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes.

Prepare dressing by combining avocado, almond milk, lemon juice, almond butter, chutney, pickled jalapeno, parsley, scallions, garlic and sea salt in a food processor until smooth.

Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell pepper; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and scallions.

Beat egg whites in a large bowl until very foamy and add the cooled cauliflower mixture, Cabot Sharp Cheddar, scallions, and Tabasco, stirring to combine.

Add the chopped scallions, chopped ginger, green chili, 2 tablespoons of olive oil to a food processor and process until you get a coarse green paste.

Add the chile, ginger, and scallions and fry until the meat is cooked through.

In a heavy skillet, heat the avocado oil until very hot (over 500 degrees F.) and thoroughly brown the beef, pork, and scallions.

Transfer jalapeños to a bowl and cover with plastic wrap until cool, place scallions on a cutting board to cool.

For the Guilt - Free Avocado Dressing: In the bowl of a food processor fitted with a blade attachment, add avocado, scallions, cilantro, chives, garlic, lime zest and juice, and pulse until smooth and thoroughly combined.

Stir in the bok choy, mushrooms, tomato, scallions and lime juice, and cook, stirring often, until the bok choy leaves are wilted and the stems are barely tender, about 5 more minutes.

Combine the ground chicken, cornmeal, scallion, cilantro, brown sugar, spices, and 2 tablespoons of the barbecue sauce in a medium bowl and mix gently until well combined.

Add the scallions and tomatoes; continue to cook over medium - high heat for 4 to 5 minutes, or until the tomatoes have softened and everything is well heated through.

Add the remaining ingredients (jalapeño, fresh tomato, scallion, parsley, and garlic) and pulse just until the veggies and parsley are chopped as desired and the consistency is to your liking.

Broil until charred on all sides, turning frequently, about 5 minutes, removing the scallions as they char.

Top with a little more cheese to cover, sprinkle with sliced scallions, and broil in the oven until cheese is golden and bubbly, about 3 minutes.

Mix the zucchini, carrots, scallions, cornmeal, salt, tumeric, and eggs in a large bowl until well incorporated.

Add the white parts of the scallions and the garlic, and sauté over medium - low heat until just turning golden.

Add snow peas and scallions and stir - fry until snow peas are bright green and crisp - tender, about 1 minute.

In a large bowl whisk together the sliced scallions and the next eight ingredients until well combined.

Add the scallions and the sauce mixture from step 2 and cook, stirring continuously, for another 2 minutes or until sauce thickens.

Place chickpeas, carrot, spinach, cilantro, garlic and scallions into food processor bowl and pulse until coarsely chopped.

Add the garlic and scallions and continue to sauté until all are soft and beginning to turn golden.

Add the scallions and fry over high heat, stirring frequently, until golden and crisp, about 4 minutes.

Add the carrots, celery, green part of the scallion, soy sauce or Tamari, agave and spice mix and simmer for 20 minutes or until the vegetables are tender.

While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tsp and 1/4 teaspoon salt in a food processor until finely chopped.

Add the garlic and white parts of the scallion and continue to sauté until all are golden.

Cook the scallions, stirring occasionally, until they are blistered in spots and tender, about 2 minutes.

Add scallions, fava beans, and peas; cover and cook until fava beans are just tender, about 2 minutes.

Start by blending up cubed avocado, buttermilk, garlic, scallion, lemon juice, honey, chives, dill and parsley until smooth.

Add the shredded cheese, ham, scallions and the remaining 1/2 teaspoon of salt and 1/8 teaspoon of pepper and stir together until thoroughly mixed.