10,000 saute recipes

Ham and cheese potatoes au gratin with a from-scratch cheddar sauce baked until bubbly. A small-batch casserole sized for two with real homemade bechamel.

Spice cookies with cinnamon, ginger, nutmeg, allspice, and clove rolled and cut into festive shapes. The perfect Christmas cookie for decorating with royal icing.

Spumoni cookies are a creative twist on the classic Italian dessert, featuring the same delightful combination of cherry, chocolate, and pistachio flavors.

It is a simple to make corn flatbread, and it can be severed as a side-dish or appetizer with some sauce or dip.

Classic banana nut bread with mashed ripe bananas, chopped nuts, and a tender crumb from the creaming method. A simple quick bread that slices best after cooling overnight.

Learn the secrets of perfecting egg salad by employing some simple cooking techniques. A classic quick and easy egg salad recipe that balances simple elements into an improved timeless classic.

Bread machine whole wheat bread sweetened with honey and softened with yogurt. Vital wheat gluten keeps this whole grain loaf light and tender instead of dense. Just measure, press start, and bake.

Homemade German chocolate ice cream with shredded coconut, chopped pecans, and sweet chocolate in a cooked custard base with a hint of cinnamon. Churn-frozen for a rich, creamy texture.

Bread machine classic white bread is a soft, sliceable sandwich loaf with tender crumb and golden crust. Bread flour, butter, and nonfat dry milk give it bakery-style structure and flavor.

High fibre banana bran muffins: a one-bowl breakfast muffin with bran flakes, mashed banana, and a hint of clove. Mix in 10 minutes, bake straight from cupboard staples.

Asiago sherry sauce was sensational! It was cheesy and creamy. The dish was so quick and easy to make, only took about 15 minutes, and it came out delicious.

Shredded chicken enchiladas in corn tortillas smothered with homemade tomatillo verde sauce, bubbly Monterey Jack, and cool sour cream. Make-ahead friendly and packed with green chile flavor. Feeds six.

Cheddar tomato soup blends fresh tomatoes, onions, and celery into a rustic broth, then enriches it with cream and a full half-pound of melted sharp cheddar. The grown-up answer to canned tomato soup, with cheese already in the bowl.

Classic stuffed peppers with a Mexican twist. Chicken, cheese and mushrooms makes this a great change with a bit of spicy flare.

Baked empanadas with a flaky cornmeal pastry crust stuffed with spiced ground beef, raisins, and spaghetti sauce. A Mexican-inspired hand pie with sweet and savory picadillo-style filling.

Didn't make the whole chicken, instead cooked one chicken breast with skin and bone. Followed the recipe exactly, and roasted the chicken in the oven until the temperature of the breast was 165 F, which took me about 10 minutes. Then let the cooked chicken breast stand for about 10 minutes, this way made a succulent chicken breast. Served it with some roasted baby carrots tossed with same spices for chicken, delicious!