Sentences with phrase «until vegetables have»

When hot, add squash, leeks, carrots, and celery and sauté, stirring frequently, until vegetables have softened slightly, 10 to 12 minutes.

Add green pepper, zucchini, mushroom, cabbage and thyme cook until the vegetables have begun to soften, about 5 minutes.

Simmer for about 12 additional minutes or until the vegetables have softened slightly, but remain a bit crisp.

Saute for 5 - 7 minutes or until vegetables have softened and hash browns are cooked through.

Cook, stirring often, until vegetables have softened, about 5 minutes.

Stir, season with more salt and pepper and cook for about 5 minutes or until the vegetables have reached your desired doneness.

Cook 5 - 7 minutes, stirring occasionally until vegetables have softened slightly.

Add other fillings (except the greens) and place back in the oven for about 10 to 15 minutes until the vegetables have softened a bit and the cheese has melted.

Continue roasting until the vegetables have softened and the salmon is opaque in the center, 9 to 11 minutes more.

Cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.

Stir and cook until the vegetables have softened, about 10 minutes.

• Roast for about 20 - 25 minutes or until vegetables have softened and browned.

Cook until vegetables have softened (about 10 minutes), stirring often.

Simmer over low heat until the vegetables have softened to your liking, probably 10 - 15 minutes.

Cook over medium heat, stirring occasionally, until the vegetables have softened and are beginning to brown, 6 to 8 minutes.

Cover partially and simmer over moderate heat, stirring a few times, until the vegetables have softened completely, about 8 minutes.

Cook, stirring occasionally, until vegetables have softened, about 5 minutes.

• Roast for about 20 - 25 minutes or until vegetables have softened and browned.

Season with salt and saute until vegetables have softened.

Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some colour and are cooked through.

Add the minced vegetables and cook, stirring occasionally, until the vegetables have softened, about 15 minutes.

Cook covered for 8 - 10 minutes, stirring occasionally, until the vegetables have softened.

Reduce to simmer and leave for 15 minutes (or until the vegetables have reached a baby friendly tenderness).

Add the onions, shallots, and garlic and continue cooking for another 7 - 10 minutes or until the vegetables have just started to color.

Continue roasting until the vegetables have softened and the salmon is opaque in the center, 9 to 11 minutes more.

Cook until the vegetables have softened, about 6 minutes.

Cover and let it cook for 20 - 25 minutes or until the vegetables have softened and the water is mostly absorbed.

Add mushrooms, peppers, sugar snap peas, bean sprouts & bok choi into the saucepan and cook for 5 - 8 minutes until the vegetables have just softened.

Add the onion, garlic and red bell pepper and cook, stirring occasionally, until the vegetables have softened.

Add in the carrots, celery and minced garlic and saute another 5 minutes or until the vegetables have softened.

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

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.

Pour in the soy sauce, mirin, swiss chard leaves, mushrooms and sesame seeds; give it a good mix and cook for an additional minute or two until the vegetables have softened.

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

Not exact matches

So until people stop listening to dessert, and eating their vegetables and lean mean — metaphorically speaking — you'll won't have as much of the music you're looking for.

Place the vegetables in a greased ovenproof dish and bake in the oven for 30 - 35 minutes or until the tomatoes and bell peppers are soft, golden and have slightly burnt edges.

I know it's hard to believe that you can use a simple vegetable to create pizza, I would never have thought it was possible either until I tried it, but it really makes a deliciously crispy base.

Sauté over medium flame until the vegetables are softened and have given over most of their moisture to the roux.

I would just add it in with the vegetables and cook until thoroughly cooked through.

You could probably slice the vegetables ahead of time, but if you season them with salt they will get soft as they sit in the refrigerator, so I'd wait to season until just before you bake it.

Transfer the baking sheet to the oven and roast the vegetables for 30 - 40 minutes, or until they're soft and have some nice browning on the edges.

Add onion and pepper, season generously with Kosher salt and pepper and a pinch of cumin and chili powder, and cook 5 - 7 minutes, until vegetables soften but still have a little crunch.

When vegetables have cooked through and the lentils are cooked blend your soup until smooth, I usually use a stick blender.

I never realized so many people could dislike eggplant until I read the comments, but then I've never met a vegetable I didn't like.

Add all 3 vegetables and saute over medium heat until they have all lightly caramelized.

In a small bowl whisk together vegetable broth and chickpea flour until chickpea flour has dissolved.

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.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Add the spices, stirring constantly for 30 seconds to 1 minute until fragrant and the spices have coated the vegetables.

Simmer on low for 25 minutes until the vegetables are tender and the flavors have shacked up together.