Apple N Pepper Saute Food

SAUTEED CABBAGE AND APPLES

Steps:

• Core and slice the cabbage into thin slices. Slice the cheeks off the apples and cut into thin wedges.
• In a large saute pan, add the butter and melt over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes. Deglaze with red wine and stir in a splash of cider vinegar. Transfer to a serving bowl and serve.

SAUTEED APPLES

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute apples 1 minute. Add water; bring to a boil. Stir in sugar and cinnamon. Reduce heat; simmer, covered, until apples are tender, 10-12 minutes, stirring occasionally.

BELL PEPPER SAUTE

Steps:

• Remove seeds and ribs from peppers; cut lengthwise into strips and halve crosswise.
• Heat oil in a large nonstick skillet over medium heat. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.

APPLE 'N' PEPPER SAUTE

Steps:

• Saute the peppers, onion and apple in oil in a large nonstick skillet until crisp-tender. Stir in the soy sauce, garlic, rosemary and basil. Cook and stir until heated through.

SAUTEED APPLE, ONION N' BELL PEPPER

Steps:

• Put butter to melt in a flat bottomed pan.
• Let it go hot a little.
• Take care not to burn the same.
• Add all the chopped ingredients and increase the heat to the highest.
• While you see juices oozing out, add salt and black pepper powder.
• Keep sauteeing on high heat for around 4-5 minutes.
• Let the edges go brown a little.
• Remove from heat and serve warm with breads or steamed rice.
• Enjoy!

SAUTéED APPLE PIE

Steps:

• Melt butter over medium-high heat in large skillet, preferably not nonstick. (Apples will not caramelize as well in nonstick pan.) Add apples, sprinkle with 3/4 cup sugar, and sauté, turning apples, about 10 minutes, until tender and lightly caramelized. Fold in cinnamon. If you do not have a skillet large enough to hold all the apples, do this step in two stages or in two skillets. Spread cooked apples on a platter to cool.
• Preheat oven to 400 degrees. Divide pastry in two unequal halves; roll out larger portion on lightly floured board, and line pie pan. Spoon in cooled apples. Roll out remaining pastry, and cover pan; seal and crimp edges. Cut several decorative slits in top. Alternatively, top pastry can be cut in strips and used to make lattice.
• Brush pastry with cream, and dust with remaining sugar. Bake about 40 minutes, until pastry is golden. Cool briefly, then serve.

GREEN CABBAGE AND APPLE SAUTé

Steps:

• In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
• In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.

ZUCCHINI AND APPLE SAUTE

Steps:

• Heat 2 tbs. oil in a frying pan, add the onion; cook over low heat 7-8 minute.
• Add apple and tomato; cook for 5 minute stirring.
• Remove apple, tomato and onion from pan and set aside.
• Sprinkle zucchini with salt; toss. Heat remaining oil in same pan and fry zucchini until tender.
• Reduce heat; add onions mixture back to the pan. Simmer for 5 minutes.
• Mix the parsley and garlic, then add to the zucchini and onion mixture in pan. Simmer for a few minutes, then add salt and pepper.
• Serve immediately.

APPLE 'N' PEPPER SAUTE

Steps:

• In a large nonstick skillet, saute the peppers, onion and apple in oil until crisp-tender. Stir in the soy sauce, garlic, rosemary and basil. Cook and stir until heated through.

APPLE 'N' PEPPER SAUTE

Steps:

• In a large nonstick skillet, saute the peppers, onion and apple in oil until crisp-tender. Stir in the soy sauce, garlic, rosemary and basil. Cook and stir until heated through.