81.   Heat a little olive oil in large saute pan.

82.   Heat a saute pan over medium-high heat.

83.   Heat oil in a small saute pan over medium heat and saute shallots until softened.

84.   Heat saute pan over medium to medium-high heat.

85.   Heat the hominy in a separate saute pan, stirring often.

86.   Heat the Marsala in a saute pan.

87.   Heat the oil in a large saute pan over high heat.

88.   Heat the oil in a large saute pan over medium-high heat.

89.   Heat the oil in a large saute pan, or wide Dutch oven, with some water still clinging to the leaves.

90.   Heat the oil in a saute pan over medium heat.