1. Saute the onions for five minutes.

2. Saute & 1 & the onions for five minutes.

3. Boar chops are best suited to grilling or sauteing.

4. Saute until shallots are soft but not browned.

5. Saute, stirring often, until corn is lightly browned.

6. Saute in remaining oil until browned on the outside and cooked through, about 4 minutes per side over moderate heat.

7. While boar is cooking, saute mushrooms in remaining 1 tablespoon of butter until lightly golden brown; set aside.

8. While beets are cooking, in a small skillet, saute onion in remaining 1 tablespoon butter until soft but not browned.

9. Remove and drain on paper towels. Add shallots to bacon drippings and saute until golden, about 10 minutes.

10. While parsnips are cooking, in a small skillet, saute onion and saffron in butter until soft but not browned.

11. In a large saute pan, cook the pork in batches over high heat until browned on all sides.

12. Heat, add shallots and mushrooms, and saute until very lightly browned.

13. When plans call for grilling, sauteing, or broiling, quail takes well to marinating for flavor enhancement.

14. A separate sauce is made by sauteing the duck liver with shallots, carrots, herbs,[/sauteing.html] and dry sherry.

15. In a large, heavy-bottomed pot, heat oil and saute carcasses until browned.

16. In a small skillet, saute garlic and green onion briefly in 3 tablespoons of oil until soft but not browned.

17. In almost all instances, cook fresh mushrooms quickly in a little butter or olive oil in a hot saute pan.

18. Add carrots and saute 1 minute. Add beef and mushrooms and saute about 4 minutes.

19. Add garlic, cumin, coriander, and allspice and saute lightly until spices become aromatic.

20. Separately saute the livers in butter until just pink and set aside.

21. Drop corn mixture by dollops into skillet and saute until lightly browned on both sides.

22. Add remaining 2 tablespoons oil to pan and saute onion and garlic until lightly browned.

23. Butter. When sauteing, use olive oil, water, vegetable broth, wine or fat-free cooking spray instead of butter.

24. The cooking methods used are mainly sauteing , roasting and blanching, while the ingredients are generally crisp and fresh.

25. Sauteing onions and garlic will create a great aroma for Thai basil chicken.

26. The best part about sauteing zucchini is that it's up to the individual cook how he wants to cut them and how much he wants to use.

27. If you don't know the difference between sauteing and searing or fondue and frying then now would be a good time to learn a few common cooking terms.

28. has a mild flavor, but it's high in mononsaturated fat and low in saturated fat. It has a very high smoke point, so it's an excellent choice for sauteing stir-fries.

29. Use olive oil for pasta salads, salad dressing, and Italian and Mediterranean recipes and use canola oil for oven frying, stir-frying, baking and sauteing .

30. Our products can be made in different kinds of ways, such as sauteing , cooking, and frying.

31. Ms. Ragone suggests sauteing breadfruit slices in butter until golden brown, then sprinkling cheese to make breadfruit nachos.

32. So move away from calorie-laden, fatty and salty convenience items. Experiment with quick and healthy cooking techniques, such as baking, grilling and sauteing.

33. Heat oil in a wok over medium heat, add the paste and keep sauteing till fragrant and the oil separates.

34. Its basic cooking techniques include roasting stir-frying sauteing deep-frying braising stewing and steaming.