374 saute recipes

Red Pepper Hummus with Toasted Pita

Chili, Chuck Morford recipe

Carol's Moosewood Vegetarian Chili recipe

Simply saute the beet greens with some garlic, a little olive oil and balsamic vinegar, mix the soft goat cheese with some fresh thyme leaves, which are placed on top of toasted bread. Great flavor and texture all in one bite.

The dressing is so garlicky without feeling spicy or overwhelmed, because the garlic has been cooked in the oil. The dressing works deliciously well with almost any your favorite salads.

A delicious way to enjoy some tacos!

Cheesy, refreshing flavor and meaty texture, you can find all of them in this quick and easy to make recipe.

Rehydrated Porcini mushrooms and parmesan cheese make these gnocchi taste cheesy, earthy and flavorful. Roast the gnocchi in the oven gives the nice flavor and texture. Serving them with the sauteed mushrooms and thymes.

Bacon, beer and cheese turned into decadent soup.

:)

This was a common meal in German blue collar working class families. It is still very popular on buffets, and even used to become "hip" recently for people who got bored with mussels, salmon or caviar on buffets. People in old times often did not use ground meat, but ground cheap meat leftovers. This used to be pub food in the very old times in Germany as you could store it for a long time - no fridge was around at that time, only a pantry. It is perfect as a cold snack for long road trips.

This rib-sticking dish was given to me by a Southern relation.

Easy and low-fat shrimp sauté in a sweet pepper sauce with a spicy finish.

Sandwich is probably one of the simplest way for a quick-fixing meal, and there are so many ways to assemble a sandwich, such as this one that gives you a tasty and healthy meal within less than 15 minutes.

This vegetarian burger is layered with grilled pineapple, caramelized onions, sauteed mushrooms and roasted beets with a slice of juicy steak tomato and some shredded lettuce on top. It delivers the most delicious veggie burger ever!

I did prefer a tenderer texture, so I steamed green beans for a few minutes, then cooked in the pan with all the spices. Still had great flavour and tender-crisp texture.