10,000 saute onion recipes

Fill your kitchen with that wonderful smell of barbecue with this simple crockpot recipe.

Put down the barbecue lighter and try this succulent dish that is too good to believe it came from a crockpot!

Microwave Italian tomato sauce with olive oil, garlic, basil, and oregano, ready in under 10 minutes. No stirring, no stovetop. A quick base sauce for pasta, pizza, or chicken Parmesan.

Tangy-sweet barbecue beef sandwiches made with ground beef in a homemade ketchup-mustard sauce. Quick stovetop sloppy joes that feed 18 hungry folks.

Savory lentils soaked overnight and simmered tender with sauteed onions in olive oil or bacon fat and a dash of hot sauce. A simple, hearty side dish with just 5 ingredients.

Forget Sloppy Joes', this savory dish adds fun to dinner and satisfies your hunger.

Favourite Pasta with Eggplant and Tomato Sauce recipe

Puerto Rican fried fish drowned in mojo isleno sauce: slow-simmered onions, green olives, capers, and tomato. A classic island preparation from the coastal town of Salinas.

Crockpot pork chops in a home made barbecue sauce.

Traditional beef stroganoff prepared with health in mind.

Classic New Orleans Oysters Rockefeller with broiled oysters topped with rich spinach-herb butter and breadcrumbs, spiked with Pernod for an elegant appetizer.

Vietnamese caramelized pork simmered low and slow with fish sauce and scallions until sticky and glazed. Serve over steaming rice for an easy, savory weeknight dinner.

Authentic pub-style pickled eggs in a hot vinegar-and-pickling-spice brine with sliced onion. Ready in hours, not weeks. The classic British boozer snack made at home.

Grilled Cajun pork roast marinated overnight in garlic, onion, Tiger Sauce and Worcestershire. Finished with a sweet tomato glaze that caramelizes over the coals. Feeds a crowd of 12.

Tender pork stir-fried with carrots and celery in tangy-sweet plum sauce. This Cantonese classic is packed with ginger flavor and ready in just 30 minutes.

Appetizers have long been a part of the culinary tradition in Europe, but they're relatively new to America. One of the first to appear in American cookbooks, at the turn of the century, was shrimp cocktail.