10,000 saute recipes

This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.

Pureed sweet potato soup with nutmeg and white pepper, served with a dollop of cranberry sauce and sour cream in each bowl. A silky, elegant soup for fall and holiday tables.

This creamy, smooth, flavorful carrot and leek soup is perfect when carrots are at their peak. The soup is easy to make and perfect for a light lunch or dinner. Garnished with fresh thyme leaves for an extra touch of flavor and sophistication.

Cheesy, moist and delicious! These biscuits are certainly one of the best ones we have ever had.

Excellent bread,easy to whip up, very moist and tasty. Everyone RAVES about it. I make it for a hostess gift.

Mock guacamole made with steamed asparagus and picante sauce instead of avocado. A low-fat, avocado-free dip with the same creamy green look and tangy flavor.

Quick vegetarian pinto beans in tomato sauce served over brown rice with onions, celery, and a kick of hot sauce. A low-fat, budget-friendly weeknight dinner ready in 25 minutes.

Vegan western beans and rice with pinto beans, tomato sauce, hot sauce, and sautéed onion and celery, served over brown rice. 25-minute high-fiber dinner.

Cold gazpacho soup with tomato, cucumber, green pepper, onion, garlic, and a hit of red wine vinegar and lemon. Chilled, no-cook, and perfect for hot summer afternoons.

These yummy treats are made with whole wheat flour, oats, applesauce, vegetable oil and a tiny amount of butter, which adds lots of heart-healthy ingredients to the cookies without losing any bit of deliciousness. Especially when peanut butter and chocolate chips are involved, make sure to bake enough, because they disappear quicky.

A modern Asian twist brings this pasta salad to new heights. Udon noodles with crunchy snow peas glazed with a lemon-pepper coconut dressing and bursting with fresh basil and cilantro.

What an excellent cookie! Not too sweet with just the right amount of spices...

This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.

A simple but delicious bread that tastes amazing plain, as toast or sandwiches.

Barely ripe mangoes simmer with fresh ginger, garlic, cumin, and fenugreek in malt vinegar until the fruit turns translucent and the liquid thickens into sweet-tart Indian chutney perfect for canning.

Watermelon cubes with a spicy lime dipping sauce made from lime juice, salt, and hot pepper sauce. A three-ingredient summer snack ready in 10 minutes.