48 saute herbs Recipes

baguette bread - day old is fine, chicken breast halves, salt and freshly ground black pepper, all-purpose flour , for dredging, egg, several sprigs fresh thyme, leaves finely chopped, fresh rosemary, leaves finely chopped, a handful fresh chives, finely chopped, poultry seasoning, olive oil , for sauteing cutlets

olive oil, onions, sliced, kosher salt and freshly ground black pepper, zucchini , sliced in half lengthwise, then thinly sliced into half circles, herbes de provence (or just basil, oregano, and marjoram), special equipment : wooden spoon or spatula.

summer garden vegetable soup, saute in 2 tsp. olive oil, onions, diced, carrots, diced, celery, diced, deglaze with; stir in, dry white wine, chicken or vegetable broth, diced potatoes of choice or new potatoes, cauliflower florets, zucchini, diced, bay leaf, add, tomatoes, diced, fresh or frozen corn kernels, fresh green beans, trimmed, salt and pepper to taste, herb dumplings, makes 20-25 dumplings and total time to make:30 minutes, whisk together and stir in; melt, all-purpose flour, parmesan, grated, baking powder, sugar, salt, ground black pepper, chopped fresh chives, chopped fresh parsley, whole milk, unsalted butter, heat; cook dumplings in, soup

uncooked dried penne pasta, italian herb saute express saute starter, boneless skinless chicken breasts, chopped onion, tomatoes, chopped, grated parmesan cheese

uncooked dried linguine, italian herb saute express saute starter, uncooked medium shrimp, peeled, deveined, grape tomatoes, halved, fresh mozzarella pearls or cubed mozzarella, chopped fresh basil leaves, shredded parmesan cheese

dry bread, cubed (can use cubed stuffing, if using seasoned stuffing , be careful adding herbs later), diced cooked turkey, good swiss cheese, grated, onions or 2 leeks, diced and sauted in oil of your choice, eggs, beaten, milk (any kind ), black pepper, any combination dried herbs (sage, thyme, marjoram, oregano all work well if using fresh herbs, use at least 1 tbsp.)

zucchini , (or other veg) sauted, chopped herbs (thyme, basil or oregano), tomato, chopped, eggs, salt, pepper, shredded cheese (jack or parmesan)

flaked tuna in water, mayonnaise, salt, pepper, tomato, white mushroom (chopped or sliced ), grated cheddar cheese, olive oil or 2 tbsp canola oil or 2 tbsp butter, to saute with, walnuts (optional), almonds (optional), pecans (optional), herbs (optional), bacon (optional), chicken (optional)

ground pork (could use ground beef, turkey or chicken ), onion, peeled and minced, garlic, minced, olive oil, kosher salt, freshly ground black pepper, chopped fresh sage (i use almost 2 tbsp.) **or sub in an italian herb blend. i find rosemary, basil, oregano, thyme, marjoram, fennel all work well and in combination, bread crumbs (fresh, plain , italian...whatever you like), discs prerolled , refrigerated pie dough (puff pastry works great too), eggs, beaten, options, i have peeled and grated 1 apple and added it to the filling mix with good results. i prefer a granny smith or a fuj, but use what you like if you go this route., saute diced jalapenos , poblanos or bell peppers with the onion and garlic and add to the meat mixture., pepperoncini (chopped ) and feta cheese crumbles work deliciously too and adds a different flavor level., saute chopped mushrooms with the onions and garlic., adding 2-4 tbsp. of cream to the meat mix will make for a moister filling., chopped olives, toasted pine nuts

qt (approx.)reduced veggie stock/ strained and simmering on back burner, yellow onions/ peeled and sliced thin, garlic/ smashed but whole, bayleaf, fresh thyme/ a sprig or two left whole, rosemary, any other whole fresh herbs you might have, thick slices of swiss (or havarti) cheese, garlic herb croutons (see recipe ), butter for sauteing, salt pepper to taste, approx) veggie boullion (optional), french soup crocks with a dab of butter in the bottom of each

skinless, boneless chicken breast halves, salt, divided, black pepper, divided, olive oil, chopped onion, sugar, ground cumin, crushed red pepper, tomatillos, coarsely chopped (about 3), jalapeno pepper, seeded and chopped, fresh lime juice, chopped fresh cilantro, grapefruit , walnut, and feta salad, herbed corn muffins, rosemary-garlic roasted potatoes, snap pea and radish saut

boiling water, sun-dried tomato , not oil-packed, butter (3/4 stick), garlic cloves, chopped, dry crushed red pepper, dried thyme, fresh shiitake mushroom, stemmed, sliced, button mushrooms, sliced, white wine, fresh lemon juice, artichoke hearts, cut into 1/2-inch wedges (from 14-oz can), fresh basil, chopped, fresh parsley, chopped, french baguette, cut diagonally into 1/3-inch thick slices, butter, melted (3/4 stick), parmesan cheese, freshly grated, herbed goat cheese

baguette , day old is fine, chicken breast halves, salt & freshly ground black pepper, all-purpose flour , for dredging, egg, fresh thyme, leaves finely chopped, fresh rosemary, leaves finely chopped, fresh chives, finely chopped, 1 handful, poultry seasoning, olive oil , for sauteing cutlets

escolar fillets (about 6 oz each), oil, salt, freshly ground white pepper, diced peeled white potatoes, olive oil, fresh baby morel mushrooms, cleaned, pencil asparagus, blanched and cut into 1 inch pieces, red currant tomatoes, stemmed, chopped fresh parsley leaves, basic butter sauce, fresh mild herb leaves , such as basil, tarragon, chervil, chives, and flat parsley leaf, drizzle olive oil

boneless, skinless chicken breast halves, tenderloins separated, salt, oriental sesame oil, half a lime or lemon, seeds removed, coconut milk, scallion ( green onion), trimmed and finely sliced, chopped cilantro, dried red pepper flakes

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

butter (room temperature ), dijon mustard, whole grain mustard, lemon juice, freshly squeezed, worcestershire sauce, kosher salt, fresh ground black pepper , to taste, diced white onion, head garlic, diced and saut, water, milk, heavy cream, polenta (less if you prefer a softer texture), asiago cheese, grated, goat cheese, crumbled, chopped fresh herb (equal parts thyme, rosemary, sage, and chives, if using dried herbs, cut proportions in half), kosher salt & freshly ground black pepper, to taste, shallot, minced, dry red wine, balsamic vinegar, chicken stock or 1 cup beef stock, assorted mushrooms, fresh thyme, minced

leftovers if you can of the following, several cooked potatoes, cubed or sliced, onion, few cloves of garlic, red or green bell pepper thin sliced or chopped, meats such as sausage , bacon, salami, bologna cubed or chopped up, additions even to include: leftover fried mushrooms even canned mushrooms, cubed cheese ( add in with the eggs during last stage of cooking ) fresh herbs as you like, eggs, salt , pepper, parsley, parika to taste, hot sauce if you love it., oil to saute