Sentences with phrase «until the vegetables begin»

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

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

Cook for about 5 minutes or until the vegetables begin to soften.

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

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

Cover and reduce heat to low and cook for approximately 8 - 10 minutes until vegetables begin to soften.

Sauté until vegetables begin to caramelize, 7 - 8 minutes.

Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.

Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes.

Saute over medium heat until the vegetables begin to soften and brighten in color, 3 to 4 minutes.

Cook and stir 5 to 6 minutes, or until vegetables begin to soften.

Sauté over medium heat for 10 minutes, or until the vegetables begin to soften.

Add carrot, onion and garlic to skillet; sauté until vegetables begin to soften, about 5 minutes.

Cook on medium until the vegetables begin to soften, about 5 minutes, stirring often.

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

Add green onions, celery and sage, and cook, stirring often, until vegetables begin to soften, about 3 minutes.

Cook until the vegetables begin to sizzle.

Cook until the vegetables begin to soften, then stir in the thyme, cayenne, and flour and continue cooking until the flour begins to brown, about 3 minutes.

Cook until the vegetables begin to soften, about 3 - 4 minutes.

Saute until vegetables begin to soften, about 3 - 4 minutes.

Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes.

When it's hot, add the onion, carrots, and celery and a pinch of salt and cook, stirring occasionally until the vegetables begin to soften, 5 to 7 minutes.

Add the bell pepper and bok choy stems and cook, stirring occasionally, until the vegetables begin to brown and soften, about 1 to 2 minutes.

Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes.

Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5 - 7 minutes.

Cook, stirring often, until vegetables begin to soften, about 5 minutes.

Sauté over medium heat until the vegetables begin to soften, 3 minutes.

Add garlic, onion, Aleppo pepper, cumin, and cinnamon and cook, stirring, until vegetables begin to soften, about 3 minutes.

Cook for a few minutes, until the vegetables begin to soften and caramelize.

When it's hot, add the onion and carrot, sprinkle with salt and pepper, and cook, stirring, until the vegetables begin to soften (3 - 5 minutes).

Cook for 7 to 10 minutes, until the vegetables begin to soften and brown slightly.

Cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.

Roast for 25 to 30 minutes, stirring occasionally, until the vegetables begin to brown and soften.

Cook, stirring often, for about 5 minutes, or until the vegetables begin to soften.

Add green onions, celery and sage, and cook, stirring often, until vegetables begin to soften, about 3 minutes.

Not exact matches

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

This Shrimp Creole begins with the trinity of vegetables — chopped onions, celery and green bell peppers simmer on the stove until the onions soften.

Grill until vegetables are charred and beginning to soften.

Add in kale and sweet potato and continue cooking until all vegetables are tender and begin to brown.

Add onion, bell pepper, garlic, serrano pepper and jalapeno and saute until vegetables are soft and onions begin to turn translucent, about 5 minutes.

Lightly oil the grate and grill chicken skewers until opaque and juices run clear (about 12 - 15 minutes) and the vegetable skewers for about 8 - 12 minutes until soft and beginning to brown.

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.

Sauté vegetables and bacon until vegetables are just beginning to wilt.

Continue cooking vegetables, stirring, until they begin to brown.

Add garlic, celery, and corn stir to combine all ingredients and let cook until vegetable liquids begin to release.

Add sauce to the vegetables and stir until it begins to thicken, about 2 - 3 minutes.

Cook, stirring occasionally until vegetables have softened and are just beginning to brown, about 5 minutes.

Add the garlic, cumin, oregano, and bay leaf and cook an additional minute or two, until the pork and vegetables begin to brown.

Sauté the onions in the vegetable oil until soft and they begin to brown.

Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.