Sentences with phrase «vegetables have softened»

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

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

Once the vegetables have softened, add 1 1/2 pounds of diced chicken breasts, lots of chicken broth, and orzo pasta.

Continue cooking until the barley is soft and chewy, and the vegetables have softened.

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.

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.

Cover and continue cooking over medium heat until the turkey is fully cooked and the vegetables have softened.

• 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.

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.

Cook until all the vegetables have softened, 12 to 15 minutes.

(Just add it to the pan once the vegetables have softened, and cook for 6 - 7 minutes until no longer pink.)

Pan-fry until the chicken has cooked through and the vegetables have softened a little but still hold some crunch, about two minutes more.

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

Add the curry powder, herbs de provence, ginger purée, turnip and sweet potato, cover and reduce the heat, stirring occasionally for roughly 15 mins until the hard vegetables have softened slightly.

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

Add in the onions, mushrooms, and garlic and saute for 6 or 7 minutes or until all the vegetables have softened.

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

Once the vegetables have softened, score the ham hock a few times to help release the flavours and then place in the pot along with the soup mix.

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

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.

Stir every few minutes and cook until the all of the vegetables have softened and cooked through, 20 - 30 minutes.

Once the vegetables have softened, add the jar of curry sauce to the mix and reduce the heat to medium - low.

When the vegetables have softened, I add in a little white wine to deglaze the pan.

Not exact matches

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

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.

I'd saute all the vegetables until softened (vs boiling to soften,) then maybe cook the rice in all the broth in the soup pot vs separately.

Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.

I am so flattered that Barnes & Noble recognized this recipe as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2 tsp ground ginger 2 tsp ground cinnamon 2 tsp vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package of white chocolate melting wafers (56 total circles) Directions: 1.

When the onion and garlic has softened add the tin of drained chickpeas, crème fraiche, vegetable stock and parmesan cheese.

The vegetables had all their structural integrity, but had softened just enough that they had a pleasant texture.

Once the rest of the vegetables have started to soften, fold in the tofu base and stir through ensuring all vegetables are well coated.

Cover the ingredients with the vegetable stock then cover the pan and leave to simmer until the lentils have softened which normally takes 12 - 15 minutes.

Roast the vegetables for 20 minutes until the tomatoes have softened and the zucchini and squash are tender.

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

Add riced vegetables and saute, again stirring frequently, for 5 minutes or so until they have softened, released their juice, and it has been evaporated.