34 sauted hearts Recipes

lovely butternut squash soup with caramelized onions and apples, heart-healthy recipe ), ribs of celery,chopped, carrot,peeled and chopped, olive oil, butternut squash,peeled and seeded, garlic,minced, fresh oregano,chopped, water , more maybe needed, salt and pepper to taste (if desired), curry powder (more or less to taste), onion,large dice, granny smith apple,peeled and cored large dice, non-fat yogurt (optional), fresh dill,washed (optional), green onions (optional), in a soup pot , saute the onion, celery and carrot in the oil over medium heat until the onion is golden, about 5 to 6 minutes., add the squash and garlic cooking 5 minutes, stirring., add the oregano and stock and simmer about 15 minutes or until the veggies are soft., while the soup is cooking , place a saute pan at medium-high heat with 1/2 tsp of olive oil and saute the diced onions., cut the apple into a large dice and when the onions are golden, add to the pan, toss sauteing 2 to 3 minutes., add the curry and cook 1 minute. remove from the heat, add the dill (optional) and set aside., place all of the cooked veggies (except the curried onions and apple mix) and liquid from the pot in a blender or food processor and blend until smooth. more stock may be needed to adjust consistency., return to the soup pot and add the curried onion and apple. simmer for 2 minutes. season to taste and adjust consistency. serve hot or chilled., garnish with a dollop of yogurt and a sprig of fresh dill or onion tops.

lemon juice, white wine, heavy cream, butter (4 sticks), chicken breasts (3-oz each), oil , for sauteing chicken, butter , for sauteing chicken, flour, seasoned with salt and pepper, for dredging, pancetta, cooked, mushrooms, sliced, artichoke hearts, sliced, capers, cappellini pasta, cooked, chopped parsley, for garnish

assorted chicken giblets (gizzards, hearts, and livers), olive oil , plus oil for sauteing livers (optional), onions, diced, carrots, peeled and diced, celery stalks, diced, garlic, minced, dry red or white wine, chicken broth, arborio rice, salt and freshly ground black pepper to taste, peeled, seeded, and diced plum tomatoes (fresh or canned )

olive oil, onion (chopped ), garlic cloves (minced ), swiss chard (about 12-16 oz, separate leaves from stalks and chop into small pieces), artichoke hearts (water packed,drained and chopped), parmesan cheese (grated ), worcestershire sauce, salt & freshly ground black pepper, red pepper flakes, mozzarella cheese (shredded ), mushroom (canned-sliced or fresh-sauted), bacon (cooked and crumbled ), active dry yeast, white sugar, warm water (110 degrees f/45 degrees cup), bread flour, olive oil, salt

oil , for sauteing chicken, butter , for sauteing chicken, chicken breasts (3 oz each), all-purpose flour, seasoned with salt and pepper, for dredging, diced pancetta, cooked, mixed mushrooms, sliced, artichoke hearts, sliced, capers, lemon juice, white wine, heavy cream or 4 oz half-and-half, butter, linguine, cooked, salt & freshly ground black pepper, chopped fresh parsley leaves, for garnish

oil , for sauteing chicken, butter , for sauteing chicken, chicken breasts, (3 oz each) pounded thin, all-purpose flour, seasoned with salt and pepper, for dredging, diced pancetta, cooked, mushrooms, sliced, artichoke hearts, sliced, capers, lemon butter sauce , recipe follows, linguini pasta, cooked

elbow macaroni, green zuchini , cut in 1/4inch half moons, crimini mushrooms, quartered, marinated artichoke hearts, quartered, tlbs olive oil (for sauteing vegetables), green onions finely sliced, red wine vinegar, extra virgin olive oil, dried italian herbs, garlic - finely minced, lemon, choped fresh italian flat leaf parsley, salt and pepper to taste

water-packed artichoke hearts, drained and just rough chopped, parmesan cheese, grated, gruyere, shredded (or you can use swiss cheese), minced garlic, mayonnaise, sliced fennel, kosher salt , to taste, ground black pepper , to taste, olive oil to saute the vegetables, sliced onion, paprika, dried parsley, butter, breadcrumbs

diced tomatoes, not drained, sliced mushrooms, artichoke hearts, diced, black olives, cut in half, capers (more or less to taste), onion, cut in half and thin sliced, white wine, heavy cream, salt (go light because the olives and capers are y), pepper, olive oil , to saute

chicken breasts, cut into bite size pieces (boneless skinless ), chicken thighs, cut into bite size pieces (boneless skinless ), leek, chopped white and light green, onion, diced, fennel bulb, thin sliced, water-packed artichoke hearts , rough chopped, celery ribs, diced, chicken stock, white wine, garlic, minced, fresh thyme, bay leaf, lemon juice, lemon zest, salt, pepper, cornstarch (add the to a tbsp of water to make a slurry or a thickening mix), olive oil (to saute the vegetables), bisquick baking mix, milk, chopped fresh parsley, parmesan cheese, salt (optional, go light on the salt as the broth is already salty ), ground black pepper, scallion (green part only )

chicken thighs, skinless, but bone in (3 1/2 lbs), sweet onions, cut in quarters and thin sliced, fennel bulb, cut in half and thin sliced, garlic cloves, about 1 1/2 heads (peeled and smashed, do not chop), crushed red pepper flakes, flour, salt, pepper, olive oil , to saute the chicken in (about 1/4 cup to 1/3 depending on the size of your pan), chicken broth, white wine, lemon juice, capers (more or less to taste), lemon , zested, lemon, sliced (8-10 thin slices), bay leaf (2 small, 1 large), chopped fresh parsley, butter, salt, pepper, orzo pasta, artichoke hearts, drained and chopped into small bite size pieces, scallions, diced fine, white and green parts, fresh parsley, butter, salt, pepper, kalamata olive (whole )

olive oil , to saute, garlic clove, chopped, onion, small diced, carrot, small diced, artichoke hearts, diced, whole john dory fish , scaled, eviscerated, and filleted with the skin on, white wine, chicken stock, espelette pepper, minced, ground coriander seed, lemon, juiced