Sauteed Maple Syrup Apples Food

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 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 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.

MAPLE-BAKED APPLE CHICKEN

Steps:

• Heat oven to 350°F.
• Cook chicken in large ovenproof skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until evenly browned. Remove from heat.
• Top chicken with onions; surround with apples. Mix syrup and dressing; pour over chicken.
• Bake 20 to 25 min. or until chicken is done (165ºF). Drizzle with syrup mixture from bottom of skillet.

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 MAPLE SYRUP APPLES

Steps:

• Melt butter in a medium skillet over medium heat. Add apples; cook, turning once, until golden brown, about 5 minutes total. Stir in syrup and salt; reduce heat to low. Simmer until apples are soft, about 5 minutes. Serve warm.

RED CABBAGE GLAZED WITH MAPLE SYRUP

Steps:

• Heat oven to 350 degrees. In an ovenproof saucepan or Dutch oven large enough to hold all of the ingredients, sauté the bacon over medium until crisp, about 5 minutes. Add the onion and sauté until translucent, about 5 more minutes.
• Add the apple, cabbage, bay leaf, maple syrup, and season with salt and pepper, cover, and transfer to the oven. Bake for 30 minutes.

BETTE'S CHICKEN-LIVER PATE WITH SAUTEED MAPLE SYRUP APPLES

Steps:

• Melt 3 tablespoons butter in a large skillet over medium-high heat. Add livers, mushrooms, scallions, garlic, and paprika. Cook, stirring occasionally, until livers are cooked through, about 5 minutes. Stir in 1 teaspoon salt. Add wine and thyme. Reduce heat to low; cover. Cook until mushrooms are very soft, about 10 minutes. Let mixture cool completely.
• Process mixture and remaining 12 tablespoons butter in a food processor until smooth. Stir in 1 1/2 teaspoons salt. Transfer pate to an airtight container or a ramekin; cover with plastic wrap directly on surface. Refrigerate until firm, at least 2 hours or overnight. Serve with bread and sauteed apples.

STEEL CUT OATMEAL WITH MAPLE SAUTEED APPLES

Steps:

• OATS:.
• Bring the water and milk to a simmer in a large saucepan over medium heat.
• Meanwhile, heat the butter in a medium skillet over medium heat until just beginning to foam; add the oats and toast, stirring constantly with a wooden spoon, until golden and fragrant with a butterscotch-like aroma, 1 1⁄2 to 2 minutes.
• Stir the toasted oats into the simmering liquid, reduce the heat to medium-low; simmer gently, until the mixture thickens and resembles gravy, about 20-25 minutes.
• Add the salt, stir to combine and continue simmering, stirring occasionally with a wooden spoon until the oats absorb almost all of the liquid and the oatmeal is thick and creamy, with a pudding-like consistency, about 7 to 10 minutes.
• Off the heat, let the oatmeal stand uncovered for 5 minutes. Serve immediately with maple sautéed apples. Garnish with toasted pecans if desired.
• MAPLE SAUTÉED APPLES:.
• (Begin cooking apples when the oats have about 5 minutes cooking time remaining.).
• Melt the butter in a large nonstick skillet over medium-high heat. Add the apples and 1 tablespoon maple syrup; sauté until the apples are tender, about 6 minutes.
• Mix in the remaining 1⁄2 cup maple syrup and cinnamon; simmer until slightly reduced, about 2 minute.
• Makes about four servings of oatmeal topped with sauteed apples, and garnished with toasted pecans if desired.