7,050 saute recipes

Filipino lumpia filled with seasoned pork, shrimp, dried mushrooms, and water chestnuts, fried golden and crispy. Served with sweet and sour dipping sauce.

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe

Coffee mud pie with a crushed chocolate wafer crust, softened coffee ice cream, and cold fudge sauce. The classic frozen Mississippi mud pie copycat that slices like a dream after a 10-hour freeze.

Braised Buckwheat Kernels Popular in Russia where it's called Kasha, this hearty style side dish is prefect for a hurry-up meal.

Oven scrambled eggs feed 30+ people with 100 eggs baked in 13x9 pans. The crowd-cooking method that frees up the stove and skips constant stirring at brunch.

Um'Bido, an African spinach and ground peanut side dish simmered until tender and nutty. Just five ingredients for a simple, protein-rich plant-based dish with earthy, wholesome flavor.

Traditional Cumberland sausage made with pork shoulder, back fat, nutmeg, mace, and a touch of smoked bacon. Hand-mixed, stuffed into casings, and baked until golden and snappy.

Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal.

Brighten up your pork chops with this succulent recipe that uses oranges and powdered ginger.

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

Yogurt-marinated chicken baked golden, then simmered in a buttery saffron cream sauce with whole spices and ground almonds. Authentic Indian butter chicken from scratch.

Sausage and beef party rye appetizers with melted Velveeta, oregano, and hot sauce. A make-ahead freezer appetizer that broils up bubbly and hot straight from the freezer.

Hot baked mushroom dip loaded with Monterey Jack cheese, bacon, sour cream, and a kick of hot sauce. Topped with bread crumbs and served bubbly from the oven.

Creamy German cucumber salad (Gurkensalat) tossed in a tangy sour cream dressing with mustard and fresh dill. Salting the cucumbers first keeps every slice crisp and the dressing thick, never watery.

Traditional menudo style tripe stew with egg-thickened broth, sauteed onions, and tender simmered tripe. A heritage Mexican-American comfort stew passed down through generations.

Hearty Cantonese soup with gelatinous pigs' tails, tender peanuts, and preserved turnip simmered for hours. This traditional comfort soup is rich, nourishing, and deeply savory.