medium high heat

Place oil in a large pan over medium high heat.

Cook over medium high heat until vegetables begin to brown.

Cook and stir over medium high heat for 1 minute.

Bring the soup to a boil over medium high heat.

Place them in the warm wine over medium high heat and bring to simmer.

Cook about 2 minutes, shaking and stirring, over medium high heat.

Saute onions over medium high heat until they begin to take on color.

Toss and blend over medium high heat for 30 seconds.

Cook over medium high heat for 10 minutes, until most of liquid has been absorbed.

When the oil is very hot, add the meat and cook over medium high heat for about 5 minutes or until browned.

Over medium high heat, boil mixture until liquid is reduced by half.

Add the chicken and saute quickly over medium high heat until golden brown on all sides.

If using olive oil or butter, put 3 tablespoons in skillet over medium high heat.

Add the onions to the skillet, and saute over medium high heat until they start to brown.

Cook, stirring often, over medium high heat until the mixture is wilted.

Reduce over medium high heat until just a syrupy liquid remains, about 8 minutes.

Place a large skillet or a griddle over medium high heat and add butter.

Toss well over medium high heat and serve very hot after checking the seasoning.

Add the clams and cook over medium high heat, stirring frequently, until they open.

In a large, heavy pot, heat half the butter over medium high heat.

In a skillet over medium high heat, melt remaining tablespoon of butter.

Heat 1 tablespoon of the olive oil in a large pot over medium high heat.

Cook over medium high heat until polenta boils and thickens.

Bring to a boil and cook over medium high heat, stirring often until the liquid is mostly evaporated.

Over medium high heat, brown quails, rolling them around to brown on all sides, about 5 minutes.