2,360 saute vegetable recipes

Cake flour muffins with nutmeg, rolled in melted butter and cinnamon sugar while warm. They taste like old-fashioned cake doughnuts in muffin form.

Raisin spice drop cookies with plumped raisins, rolled oats, cinnamon, and allspice. The raisin soaking liquid goes right into the batter for concentrated fruit flavor in a soft, chewy cookie.

Tender veal cubes browned in bacon fat and simmered in tomato gravy with carrots and onions. A hearty Pennsylvania Dutch one-pot meal ready in under an hour.

Our Favorite...Makes 40-60 depending on the size you like them

A snow-white Texas sheet cake made with egg whites, buttermilk, and a touch of almond extract. Baked in a jelly roll pan for a thin, tender crumb that feeds a crowd and frosts up beautifully.

A fresh raspberry pie with a layer of whole berries under a glossy cooked raspberry filling in a flaky homemade crust. Topped with whipped cream, this is summer pie at its peak.

Vegetarian gravy made with nutritional yeast, mushrooms, and vegetable bouillon. Rich, savory, and ready in 30 minutes with zero chicken required.

A retro potluck casserole made with canned green beans, cream of celery soup, chow mein vegetables, and chopped almonds, topped with crunchy French fried onions. Comfort food ready in 40 minutes.

Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.

A marbled cinnamon sugar loaf made without eggs or butter. Layers of soft batter swirled with warm cinnamon create a fragrant, tender quick bread that's surprisingly easy to pull off.

Sea bass fillets baked over a bed of black olives, garlic, oregano, basil, and parsley, basted in vegetable stock. A Mediterranean-inspired Turkish fish dish that's low calorie, high flavor, and effortlessly elegant.

This decadent bread with a cinnamon taste is perfect in the morning. Can be served plain or toasted.

Homemade cereal waffles with multi-grain cereal and chopped raisins baked right into the batter. Crispy, hearty, and on the table in 30 minutes for a weekend breakfast.

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.

Flour-dredged chicken browned and baked until tender, then finished with heavy cream, plump oysters, and slivered almonds. A classic, old-world surf-and-turf casserole.

This stately three-layer coconut cake is made with sifted cake flour, almond and vanilla extracts, and filled and frosted with coconut. A towering Southern classic for celebrations.