2,360 saute vegetable recipes

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Grilled vegetable and ravioli salad with cheese-stuffed pasta, smoky grilled vegetables, and a red wine vinegar vinaigrette. An 8-minute summer dinner that turns leftover grilled vegetables into a full-meal salad.

Two egg cake is a versatile vanilla cake made with just two eggs, cake flour, and shortening. Bake it as a loaf, layer cake, or cupcakes and frost however you like.

G.G. Kettler's pie crust uses the old-fashioned boiling water method: hot water beaten into shortening makes a tender, no-fail dough that rolls out easily and bakes up flaky. Makes enough for two double-crust pies.

Traditional Cape Breton oatcakes with rolled oats, brown sugar, and shortening. Crumbly, buttery Scottish-Canadian biscuits baked golden in just 40 minutes.

Lightning-fast microwave salmon with assorted vegetables. Four minutes from raw to perfectly cooked fish dinner on a single plate.

For a 9 inch pie Make sure you have cold ingredients, don't overwork the dough-it will make it tough, add ice water GRADUALLY-too much makes the crust tough, not enough makes it crack. The dough should just form clumps.

Brazilian-style sauteed collard greens (couve) for feijoada. Finely shredded collards cooked quick with onion in shortening, a traditional side for Brazil's national black bean stew.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Cornmeal pie shell made with flour, cornmeal, and shortening. A sturdy, subtly sweet crust ideal for savory Southwest pies, quiches, or fruit tarts.

Wow! This was my first time making a cake from scratch, and boy and I glad I came across this recipe. Moist and rich I used cane sugar and added honey, and the resulting flavor was so unique and yummy! I paired it with chocolate-coconut frosting. HIGHLY RECOMMEND!

A succulent dish made with savory pork, chopped onions and juicy tomatoes.

Red wine apple pie with a cheddar cheese crust. Tart apples simmered in sweet red wine and lemon juice in a flaky, savory-sweet pastry shell.

Versatile yeasted bread dough that bakes into two loaves or shapes into Parkerhouse and cloverleaf rolls. Make-ahead friendly with overnight refrigeration option.