4,449 saute onion recipes

Broccoli sauce with pasta twists made with mushrooms, garlic, and a light creamy sauce using skim evaporated milk instead of cream. A low-fat vegetarian pasta dinner with real body.

A simple but succulent chicken dish that has an amazing aroma that even your crockpot will enjoy.

Try this unique, scrumptious dish made with eggplant, zucchini and sweet bell peppers.

Fresh mushroom slices marinated in olive oil, lemon juice, and garlic, chilled until tangy and tender, perfect with breadsticks.

Creamy poppy seed salad dressing with cottage cheese, sugar, dry mustard, and dried onion. A sweet-tangy homemade dressing that brings spinach salads and fruit greens to life.

Beef and tequila stew with browned chuck, crispy bacon, chickpeas, tomatoes, and a tequila splash. Mexican-style braise with cilantro and a long, savory simmer.

Slow-roasted pork loin coated in Dijon mustard, finished with a sweet-tangy mandarin orange glaze of brown sugar, vinegar, soy sauce, and bell pepper. A retro Sunday roast with a glossy citrus sauce.

Nothing is better than a bowl of warm chili in a cold day, it warms you up instantly with lots of yumminess.

Poached orange roughy topped with a spiced tomato-orange marmalade sauce with brandy, coriander, cinnamon, and cayenne. A light, elegant fish dish with sweet-heat complexity.

Sweet watermelon meets spicy jalapeno in this no-cook fire and ice salsa with lime, cilantro, and green pepper. A refreshing diabetic-friendly appetizer ready in minutes.

Lightened-up Irish colcannon using instant potato flakes and skim milk for a fast, low-calorie version of the classic cabbage and potato side. Ready in 20 minutes.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Tabouleh is a traditional Lebanese parsley salad with fine bulgur, scallions, mint, ripe tomatoes, and a sharp lemon-olive oil dressing. Bright, herbaceous, and built around parsley, not grain.

Tomato dolmas is a really nice recipe, healthy, nutritious and lookes great!

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.