10,000 saure recipes

Butterflied shrimp in savory black bean sauce with ground pork and vegetables. This Chinese-American classic with egg ribbons is ready in just 20 minutes over rice.

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Chicken Parmesan with Mozzarella and Tomato Sauce recipe

Seared beef tenderloin with a three-citrus butter sauce made from lemon, lime, and orange juice reduced with red wine. Restaurant-level elegance, surprisingly simple.

A simple and yet succulent chicken dish that is served with a spicy sauce. Tastes great over rice or noodles.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Oxtails braised in red wine with celery, leeks, carrots, and a French-style sauce made from the reduced braising liquid. Rich, fork-tender, and worth every one of the 4 hours.

Lemon tea snow with strawberry sauce: a light, airy gelatin dessert flavored with lemon and instant tea, beaten with egg whites into a cloud. Served with a warm-set strawberry-currant sauce. Retro Southern tearoom fare.

Linguine with white clam sauce built from canned minced clams, garlic, olive oil, and Italian herbs. Italian-American pantry pasta on the table in 35 minutes for 8.

Roasted Cornish game hens marinated in tomatillo-chipotle salsa with a creamy pan sauce, green beans, and onions. A smoky, elegant one-pan dinner with Mexican flavors.

Sun-dried tomato spaghetti sauce with canned tomatoes, white wine, fennel seeds, and a vegetable soffritto sauteed in the sun-dried tomato oil. An intensely tomatoey, meatless pasta sauce.

A light, airy strawberry souffle made with whipped egg whites and fresh berry puree, drizzled with a warm strawberry-orange sauce. Elegant, low-calorie, and stunning.

Broiled eggplant topped with a creamy Mediterranean walnut sauce spiked with crushed fennel seed and garlic. A rustic vegetarian starter or side dish that makes produce-section eggplant taste like a proper restaurant plate.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Super cheese pizza sauce: a herb-loaded tomato paste base with oregano, marjoram, garlic and onion. Spread on crust, layer with mozzarella and parmesan, and bake at 450F for 8 minutes.

Layered prawn and spinach bake with garlic, nutmeg-laced spinach, a creamy cheese sauce, and a golden sliced-potato crust on top. British-style seafood comfort food.