Sentences with phrase «until vegetable liquids»

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

Not exact matches

Add carrot and pumpkin and cover with lid again, keep sweating until the vegetables have released some liquid, roughly 5 - 10 minutes.

Add in your bone broth and white wine and cook over medium heat, stirring frequently, until the vegetables are tender but not squishy and the liquid has reduced.

Add some vegetable broth for liquid and blend on high until smooth.

Add the beans and crushed tomatoes, stir, then add the vegetable stock until everything is just covered with liquid.

Cook until the beef is extremely tender all all the vegetables are tender and the liquid has reduced to make a nice, thickened broth, about 3 to 3.5 hours.

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp.

Cook, uncovered, until liquid has cooked down and vegetables are tender, about 10 minutes.

Add lentils and vegetable broth and cook for 10 - 15 more minutes until lentils are soft and liquid is absorbed.

Add the cooked leeks and potatoes with their cooking liquid and an additional 1/2 cup (120 ml) of vegetable stock and continue blending until smooth.

Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt.

Place the strained vegetables into a blender; add 1/2 the strained liquid and pulse on low, gradually adding more liquid until the mixture becomes a smooth sauce consistency.

After the wine has absorbed, stir in 1/2 cup of the vegetable broth and continue to stir until the liquid has absorbed.

Add onion and next 6 ingredients (through garlic); sauté 10 minutes or until liquid evaporates and vegetables begin to brown.

Add the mushrooms and artichokes to the pan and cook until most of the liquid is released from the mushrooms and the vegetables are tender, about 5 minutes.

Return the reserved vegetable mixture to the pot with the bay leaf and thyme and cook, stirring often, until most of the liquid has evaporated, 10 minutes.

Add the vegetable puree to the meat, and cook, stirring occasionally until most of the liquid has evaporated (the mixture might look unappetizing at this point, but it will look better after adding the tomatoes).

Simmer with the lid off, stirring frequently until the liquids begin to thicken and the vegetables have begun to break down.

Reduce the heat to low and simmer until nearly all the liquid has been absorbed and vegetables are completely soft, about 1 hour.

Cover and let it simmer, stirring now and then until all vegetables are tender and liquid has evaporated.

Cover the pan, leaving the lid slightly ajar and continue to simmer gently — checking occasionally to make sure the liquid hasn't evaporated — until the vegetables are just tender... about 6 to 8 minutes.

Add the baby corn and scallions and stir - fry over medium - high heat for 5 minutes or until the vegetables are all just tender - crisp, adding just enough liquid from the baby corn to keep the bottom of the pan moist.

Cook, letting the vegetables steam for 2 - 3 minutes until crisp - tender (add more liquid, if needed, if it dries up).

Simmer for about 35 minutes or until the vegetables are tender and the liquid has almost completely evaporated.

Add both green beans and diced tomatoes and cook, uncovered, until the liquid from the vegetables evaporates.

Bring to a boil, reduce heat, and simmer until liquid is slightly thickened and vegetables are soft, about 1 hour.

Remove lid and cook until liquid evaporates completely, about 5 minutes, then continue to cook, tossing vegetables occasionally, until browned in the remaining butter and honey, about 5 minutes.

vegetable oil and chorizo over medium heat in a skillet until all of the liquid has evaporated and fat has rendered,» says Rick, «Continue cooking until chorizo is deep brown / red color, scraping up the browned bits from the pan.

Add rice and mutton (or vegetable) broth and cook until the liquid is absorbed and the rice is partially cooked.

Blend one - third of sugar snap peas with one - third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes.

Additionally, Pickowicz briefly simmers thinly sliced purple cabbage leaves, roughly cubed beets, or chopped marigolds until the liquid is colored, then strains the vegetable or flower out and boils the remaining liquid until it's a thick, colorful syrup concentrate.

Simmer until vegetables are cook and liquid has reduced and very little remains.

Add the chicken and cooked vegetables to a blender or food processor and pulse until smooth, adding the cooking liquid from the vegetables until you reach the desired consistency.

Put all the liquid and fruits and vegetables into a high - speed blender first, followed by the dry ingredients, then blend everything until a fluid consistency is reached.

Add vegetables and mixed liquid ingredients to the rice and cook in the rice cooker (or on the stovetop) until done.

Cook chicken and vegetables 6 minutes or until tender and liquid has reduced by half.

Add vegetable broth and quick until quinoa is cooked through and liquid is absorbed (about 15 minutes).

Then reduce liquid to a simmer, and let it cook on low for a few hours or until vegetables are cooked to desired firmness.

For a thicker soup: Place some of the cooked vegetables and barley along with a bit of liquid into a blender and blend until smooth.

Reduce the heat to medium and gently simmer for 20 to 25 minutes, stirring occasionally, until most of the liquid has absorbed and the vegetables are tender.