Sauteed Apples Food

SAUTEED APPLES

Steps:

• Melt butter with 3 tblsps water over moderate-low heat in a large skillet.
• Add salt and sugar and cook apples, covered, for 3-5 minutes, or just until tender.
• Increase heat to moderate and season apples; cook, uncovered, until tender and bottom layer is lightly golden.
• Invert apples onto platter and slide back into skillet to brown other half.

SAUTEED APPLES

Steps:

• In a large skillet on medium-high heat, melt butter (If your butter browns a bit, don't get excited! This gives an even better flavor.
• Add sliced, unpeeled apples, cover, and saute, stirring frequently.
• In a bowl, mix brown sugar and cinnamon. (Sometimes, for a taste difference, I also throw in 1/2 cup chopped pecans, at this point).
• When apples are just barely starting to get tender, stir in sugar-cinnamon mixture.
• Continue cooking until sugar has dissolved into syrup.
• Serve with hot buttered biscuits and sausage on the side; or alongside ham or pork.

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.

SAUTEED GALA APPLES

Steps:

• Set a large saute pan over medium-high heat. Add the olive oil and half of the peeled and sliced apples. Cook, stirring constantly, until the apples are wilted and slightly caramelized, 5 to 6 minutes. Add the maple syrup, apple cider, and salt. Bring to a simmer, and then reduce the heat and cook until the apples start to fall apart and the texture becomes like applesauce, 6 to 8 minutes.
• Fold in the remaining raw apple slices so you have the crisp texture combined with the cooked apples. Fold together and set aside to cool before serving. Serve with fresh ricotta and popovers.

SAUTéED SAUSAGES WITH APPLES

Steps:

• In a large skillet over medium heat, fry the sausage until cooked through, with no trace of pink remaining, 5 to 10 minutes for bulk sausage or 15 to 25 minutes for sausage links.
• Meanwhile, core and slice the apples into wedges 1/2 inch (12 mm) thick.
• Add the apples to the skillet containing the cooked sausage (or remove the sausage if there's no room) and sauté until the apples are browned and tender but not mushy, 5 to 10 minutes.
• Transfer the sausage and apples to a plate lined with paper towels to drain. Serve hot.

SAUTEED APPLES

Steps:

• Cook butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until tender, about 9 minutes. Add all remaining ingredients; stir to blend. Cool. (Can be made 2 days ahead. Cover and chill.)

SAUTEED APPLES

Steps:

• Divide ingredients in half, and work in two batches. Melt butter in a 10-inch skillet over medium-high heat. Add apples and cinnamon. Sprinkle with sugar; toss to coat. Saute until apples are browned, about 5 minutes, tossing often. Transfer to a gratin dish. Serve warm.

SAUTéED CABBAGE AND APPLES

Steps:

• Heat 1 1/2 teaspoons of the butter over medium heat. When the butter melts, add the apples and sauté them for about 5 to 6 minutes or until they start to soften.
• Add the brown sugar, apple cider vinegar, caraway seeds and ground allspice and sauté for about a minute.
• Add the cabbage and rest of the butter. Season with salt and pepper. Cook for about 2 minutes, stirring gently. Taste and adjust the seasoning.
• Serve topped with the pomegranate seeds and fresh dill.

SAUTEED PORK CHOPS WITH APPLES

Steps:

• To prepare Sugar and Spice Rub: In a small bowl, stir together brown sugar, chili powder, salt, garlic powder, onion powder, ground cumin, cayenne pepper and black pepper.
• To prepare chops: Trim fat from chops. Brush 2 teaspoons oil over all sides of chops. Sprinkle chops evenly with 1 tablespoon of the rub (reserve the rest for another use); rub in with your fingers. Cover with plastic wrap; chill in refrigerator 1 hour.
• Preheat a large skillet over medium-high heat 2 minutes. Add the remaining 1 tablespoon oil; swirl to lightly coat skillet. Add chops; cook 7 to 10 minutes or until 145 degrees F, turning once. Transfer chops to a warm platter; cover and keep warm.
• Remove skillet from heat. Slowly add wine to hot skillet, stirring to scrape up any browned bits from bottom of skillet. Return skillet to heat. Add sliced apples, broth, and 1 thyme sprig. Bring to boiling; reduce heat. Simmer, covered, about 3 minutes or just until apples are tender. Using a slotted spoon, transfer apples to a small bowl; cover and keep warm. Bring broth mixture in skillet to boiling. Boil about 5 minutes or until liquid is reduced by half. Return chops and apples to skillet; heat through. If desired, sprinkle with snipped thyme. Serve immediately.

SAUTEED CHICKEN AND APPLES WITH ROSEMARY

Steps:

• Heat butter and oil in a large saute pan over medium-high heat.
• Add onion and apple slices and saute for 4-5 minutes, until softened and slightly browned.
• Meanwhile, season the chicken strips with 2 teaspoons of rosemary, salt and black pepper.
• Push the onion and apple slices to the sides of the pan and add chicken breast strips to the middle. Brown on both sides, about 6-8 minutes total. (If your pan is too crowded, do this in batches so you can properly brown the chicken.)
• Add vinegar and remaining teaspoon of rosemary then cover the pan, reduce heat to medium and cook until chicken is cooked through, 3-5 more minutes.
• Serve chicken and apples with extra pan juices and enjoy!

SAUTEED APPLES WITH CURRANTS AND COGNAC

Steps:

• Melt butter in a nonstick skillet. Add apples and sprinkle with sugar. Saute, stirring constantly with a wooden spoon until apples begin to get tender, about 2 to 3 minutes.
• Add currants and saute for another couple of minutes to heat them through and continue to cook the apples. Remove the skillet from the heat, stir in the rum and swirl the apples around until it is absorbed. If you wish, top with chopped nuts, whipped cream or vanilla ice cream.

SAUTEED APPLES AND ONIONS

Steps:

• Melt butter in a saute pan over medium heat. Add apples and onions; saute in the hot pan, adding salt, cumin, and balsamic vinegar, until onions are translucent, 5 to 7 minutes.

SAUTEED APPLES

Steps:

• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

SAUTEED APPLES - CARAMELIZED APPLE TOPPING

Steps:

• Peel and cut apple into ¼" slices. Mix sugar with spices in a small bowl and set aside. In another small bowl, dissolve cornstarch in ¼ cup of water and set aside.
• Melt butter in a sauce pan over medium heat. Add apple to the pan and sauté until almost tender stirring constantly, about 4 - 5 minutes.
• Add the cornstarch mixture and the sugar mixture to the pan and allow to boil for 1 - 2 minutes, stirring constantly. Take off the heat and enjoy!