78 hot and saute Recipes

cornstarch, chicken broth, pepper to taste, vegetable oil, boneless skinless chicken breasts , cut into thin strips, sliced celery, garlic cloves, minced, apricot halves in natural juice, drained, fresh or frozen snow peas, hot cooked rice

butter, chicken breasts, sliced, mushroom, onion, bacon (chopped into small pieces and cooked until crispy), cream of mushroom soup, milk, parmesan cheese, hot cooked noodles

a how -to -tip from neil patrick hudson former chef at the nantucket hotel, canola oil, butter, bay scallops, patted dry, garlic clove, slivered, lemon juice, white wine (not cooking wine), salt, coarsely ground black pepper, chopped fresh parsley

olive oil, vertically sliced onion, cumin seeds, red bell pepper strips, water, chopped green onions, salt, chickpeas (garbanzo beans), drained, chopped fresh basil (about 4 bunches), garlic -and-herb seasoned breadcrumbs, hot cooked long-grain brown rice

flat leaf parsley, leaves only, garlic cloves, peeled, red wine vinegar, lime , juice of, only, chopped oregano leaves, ground cumin, smoked paprika, extra virgin olive oil, red chili pepper, halved and seeded, rib eye steaks, oil, watercress, cooked potato , sauted with, ground cumin

onion, thinly sliced, sweet red pepper , julienned, butter, cubed cooked chicken, water-packed artichoke hearts, rinsed, drained and quartered, sliced fresh mushrooms, white wine or chicken broth, chicken bouillon granules, salt, pepper, cornstarch, heavy whipping cream, divided, hot cooked rice or noodles

links) fully cooked sausage of choice , cut on the diagonal in 1/2-inch slices, olive oil, divided, sweet potatoes (yam variety), peeled and julienned, amerisweet onions, cut in 1-inch wedges, then separated, stalks celery , sliced thinly on the diagonal, red pepper , julienned, garlic, chopped finely, salt , as needed, chopped fresh marjoram or fresh oregano or 2 tsp, dried, sugar, freshly ground pepper , as needed, red wine vinegar, hot, cooked pasta , rice or polenta

fresh broccoli, trimmed and cut into 4-inch spears, extra virgin olive oil, pancetta, diced, garlic cloves, quartered, hot pepper flakes

water, fresh oysters, drained, butter, garlic cloves, minced, onion, sliced vertically, chopped lemon grass, celery ribs, sliced diagonally, red bell pepper , cut into thin strips (about 1/2 cup), green bell pepper , cut into thin strips (about 1/2 cup), dry sherry, hoisin sauce, oyster sauce, dark sesame oil, soy sauce, fresh lemon juice, green onions, chopped, chopped fresh cilantro, hot cooked rice

bacon , cut into 1/4-inch pieces, yellow onion, diced, garlic, chopped, fresh okra, cut into rounds, fresh corn kernels, fresh small red hot chiles, chopped, cooked black-eyed peas , recipe follows, green onion, diced, oven dried cherry tomatoes , recipe follows, salt, pepper, freshly chopped parsley and italian parsley leaves, for garnish, black-eye peas, water, to cover, onion, quartered , with a bay leaf attached with a clove, ground black pepper, salt, tomatoes, halved, salt and freshly ground black pepper, sprinkle brown sugar, thyme sprigs

butter, boneless skinless chicken breast halves, dry white wine (or milk), garlic, pressed, cream of chicken soup, frozen broccoli, thawed (with carrots and water chestnuts), thyme, pepper, hot cooked linguine

shrimp, shells on (can be fresh or frozen), cooking oil, garlic cloves, minced, red bell pepper , cut into thin strips, orange juice, hoisin sauce, shredded fresh spinach, hot cooked rice

fryer , 3 1/2 to 5 lb, essence , recipe follows, flour, eggs, beaten with 2 tbsp milk, olive oil, onion, sliced into thin rings, hot sauce, thick tomato sauce, baked ham, chopped fresh parsley leaves, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

salmon fillets, (6 to 8 oz each), essence , recipe follows, olive oil, red snapper fillets, (6 to 8 oz each), flour, vegetable oil, julienne assorted vegetables , such as zucchini, yellow squash, red cabbage, red onions, carrots, or shiitakes, salt, ground white pepper, lemon butter sauce , recipe follows, garnish: chopped parsley, dry white wine, lemons, peeled and quartered, minced garlic, minced shallots, salt, turns freshly ground black pepper, worcestershire sauce, hot pepper sauce, heavy cream, unsalted butter, cut up, at room temperature, chopped fresh parsley, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

hot ground italian sausage , roasted and chopped fine, locatelli romano cheesee, bread crumbs, salt and pepper to taste, egg, olive oil to saute, banana peppers (hungarian hots or mild as preferred), marinara sauce, heated for service, dry ricotta cheese

hot italian sausage , sauted and crumbled, peeled plum tomatoes, garlic cloves, minced, hot pepper flakes, fresh italian parsley, minced, salt and pepper

yellow bell pepper, green bell pepper, red bell pepper, jalapenos, seeded and chopped, vegetable oil, kosher salt

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.