10,000 saute recipes

Become a champion with these soft, delicious cookies that will keep people reaching for the cookie jar.

Triple-chocolate brownies loaded with melted butter, unsweetened chocolate, dark cocoa, and a blanket of chocolate chips. Fudgy, rich, and ready in one hour flat.

From the Thanksgiving collection I been gathering over the years.

These stuffed jalapeno peppers are "fried" in the oven to cut the fat in a big way. A mixture of refried beans and cheese creates a warm and gooey inside with the cornmeal delivering a delicate crispy outside. Perfect for New Years or Superbowl gatherings.

Low-fat berry muffins studded with fresh raspberries and warm cinnamon, finished with a tart lemon glaze. A lighter breakfast bake with crisp tops and tender, fruit-flecked crumb.

These Parmesan sesame twists are addictive, they are golden brown and crispy, parmesan, sesame and thyme leaves are delicious combination.

Half whole-wheat, half white flour buttermilk pancakes with a hint of cinnamon. Tangy buttermilk and baking soda give a tender, lofty crumb that crisps golden on a hot griddle.

Chocolate chip and almond biscotti are twice-baked Italian cookies built for dunking. Toasted almonds, semi-sweet chips, and a splash of whiskey give these crisp logs serious depth.

A delicious pizza Margherita is topped with bacon. A classic pizza with a modern twist gives you a double deliciousness.

These buns are very sweet and delicious. This is a kid friendly recipe.

Blackberry crumb bars, a buttery lemon-scented dough that doubles as crust and crumble, layered with a juicy cornstarch-thickened blackberry filling. Like portable blackberry pie, baked and cut into squares.

These are better than ordinary sugar cookies because of the flavoring.

An easy Romaine lettuce salad with a quick and flavourful Korean style Asian dressing.

Southern banana bread with buttermilk and pecans: a moist, tender quick bread enriched with tangy buttermilk and studded with toasted pecans. The Sunday-morning Southern kitchen classic.

Hearty pecan whole wheat rye bread with molasses, walnut oil and a generous handful of pecans. Two loaves of high-fiber bread for sandwiches and toast.

My grandma used to make this carrot cake for me every year when I was at her place during summer vacation. It was the best carrot cake ever because it was packed with love :)