Sentences with phrase «until vegetables»

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

Stir another few minutes until vegetables start to soften.

Add thyme and let it simmer until vegetables get tender, approximately 20 - 25 min.

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.

Stir and cook a few minutes until the vegetables start to soften a bit.

Add the carrots and saute until vegetables are tender - crisp.

Add onion, garlic, and jalapeno and continue to cook over medium heat until vegetables begin to soften.

Add onions, carrot, and celery and sauté until vegetables begin to soften.

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

Continue roasting until the vegetables are golden brown and tender, 8 to 10 minutes more.

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.

Cook over medium - high heat stirring to cook evenly, about 5 minutes or until the vegetables just start to brown.

Reduce heat and simmer uncovered until all vegetables are tender, about 25 minutes.

Bring to a slow boil, then lower the heat, cover, and simmer gently until the vegetables are tender, about 30 minutes.

Bake for 20 minutes, reduce heat to 350 degrees and continue baking until vegetables are fork tender and crust is well browned, 35 to 40 minutes longer.

Combine the remaining ingredients in a salad bowl and mix until the vegetables are evenly coated with the vegan mayo.

Add the tablespoon of olive oil, 1 teaspoon of lemon juice, and 1/4 teaspoon of salt and toss until the vegetables are well - coated.

Blend mixture until the vegetables are completely smooth OR leave them slightly chunky, depending on your taste.

Reduce the heat to medium and cook covered until the vegetables are tender, about 20 minutes.

Stir in soy sauce and rice vinegar and continue stir - frying until vegetables are tender.

Turn off the heat and set aside until the vegetables are ready.

Place all ingredients in food processor, and pulse until vegetables are chopped and salsa is smooth.

In a large saucepan, sauté the carrot, celery, and onion in the oil until the vegetables are tender.

Add cups of water until the vegetables are almost covered.

Add the garlic and stir for 2 minutes more until the vegetables have softened.

Process until the vegetables are ground into small pieces, scraping the sides of the bowl as needed.

Continue boiling until vegetables are soft and mixture has reached desired consistency.

In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.

Add the zucchini, squash, tomatoes, spices (including salt and pepper) and cook for about 5 minutes, or until your vegetables reach the texture you prefer.

In a bowl, toss all of the ingredients until the vegetables and mushrooms are coated with butter and herbs.

Add the garlic, onion, red pepper and cauliflower, and cook, stirring often until the vegetables are tender crisp, about 5 to 7 minutes.

Cover and pulse several times until the vegetables are minced.

Sprinkle with salt, cover the pot and steam until the vegetables are tender, but not too tender!

Remove the lid, and stir vigorously with a wooden spoon until the vegetable is softened but not completely cooked.

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

Repeat this pattern until the vegetables go all the way around the dish.

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

Bring to boil, reduce heat and simmer for 15 minutes or until the vegetable pieces are soft and tender.

In the meantime, add the oil to a saute pan and cook the peppers, mushrooms, remaining garlic and half of the spinach until the vegetables are soft.

Alternatively, you can drain the potato and onion by wrapping them in a clean kitchen towel and squeezing until the vegetables are dry and the towel is wet.

Reduce heat to a simmer and cook the vegetables until vegetables are tender - 20 - 30 minutes.

Mix with your hands until vegetables are evenly coated.

Transfer the drained vegetables to a rimmed baking sheet and place in freezer until vegetables are frozen, about 30 minute.

Add water and sauté the onion, celery and garlic powder until the vegetables are tender.

Using your hand, combine everything until the vegetables are well mixed in with the chicken.

Combine ingredients and simmer for one hour until vegetables are tender.

Cook for 8 - 10 minutes, or until vegetable noodles are tender.

Add stock until vegetables are covered with liquid plus a bit more on top.