Honora Finkelstein and Susan Smily, The Chef Who Died Sauteing (Hilliard & Harris)

The Complete Fish Cook/100 Delicious Recipes for Grilling, Sauteing, Broiling, Pan Frying, Smoking, and More by Barbara Grunes and Phyllis Magida (Paperback - Apr 1990)

Turn and saute on the second side for three minutes.

Add onions and saute them for 4 to 5 minutes.

You may not be able to saute all the slices at once.

Add the potatoes and continue to saute for about 5 minutes longer.

Season and then saute over high heat in the butter for three minutes.

So I thought, let's saute the vegetables and see what happens.

Turn and saute for another 2 minutes or until fully cooked.

In that same time, you can saute some fresh mushrooms.

"When you saute, the whole point is to get the fat into the food.

They are best quickly sauteed until golden in some olive oil.

You can slice and saute an entire head like an onion.

Heat the oil in a deep pot, and saute the onion.

Only a tablespoon of oil is needed to saute in an 8- or 10-inch pan, he said.

Heat a pan large enough to saute all the lobster.

When oil is hot, quickly saute the garlic and ginger.

Add the corn, increase the heat to medium high and saute a few minutes longer.

Add the olive oil and saute the garlic until it changes color, about 5 minutes.

Or try the trout, simply sauteed with a bit of butter.

When the oil is hot, saute the patties over high heat for about 3 minutes on each side.

Reduce the heat, add oil and saute the peppers until they are soft.

Heat the oil in a skillet and saute the garlic for one minute.

To make the soup, saute the onion in the butter.

He can saute but, with the lack of ventilation, only things that cook quickly.

Add the chopped scallions and saute a couple of minutes longer.

Freshly cut spinach, maybe even sauteed in the summer heat.