10,000 saute recipes

Grilled skirt steak marinated in cumin, dry mustard, Worcestershire, and beef broth with hot sauce and vinegar. Bold Southwestern flavors on a charcoal grill.

Easy chocolate fudge with sweetened condensed milk, no candy thermometer needed and no boiling sugar to watch. Five ingredients, one double boiler, ready to chill in 10 minutes.

Spanish-style toasted almonds sauteed in olive oil and seasoned with cumin and salt. A simple three-ingredient snack or tapas appetizer ready in minutes.

Prosciutto gives the bread amazing flavor, and the bread comes out absolutely delicious!

Old-fashioned eight-day bread and butter pickles made in a crock with cucumbers soaked in boiling water, then cured in a sweet vinegar syrup reheated daily for extra crunch.

The fruity and scrumptious taste of this bread makes it perfect for a summer breakfast.

Rhubarb pie sweetened with applesauce instead of additional sugar, thickened with quick-cooking tapioca, and warmed with cinnamon and nutmeg under a lattice crust. The applesauce mellows the tart rhubarb naturally.

Sauteed rabbit loin brined then braised with fennel, balsamic vinegar, and white wine, finished with a vibrant salsa verde of parsley, capers, spinach, and fennel fronds.

Slightly Italian crockpot chicken: slow-cooked chicken breasts with artichoke hearts, mushrooms, and Italian dressing sauce thickened with tapioca. Set-and-forget weeknight dinner for four.

Crispy, golden blueberry fritters rolled in powdered sugar. Just 20 minutes and a handful of pantry staples get you a batch of 25 bite-sized treats that disappear fast.

Traditional slow-cooked polenta finished with butter and Parmesan cheese. Stirred low and slow for up to 45 minutes until thick, creamy, and impossibly smooth.

Falafel sandwiches with split pea and chickpea flour fritters stuffed into pita pockets with tomatoes, onions, pickles, and your choice of homemade hummus or tahini sauce. A vegan Middle Eastern lunch.

Sliced sweet potatoes baked under a golden, flaky pie crust with cinnamon and sugar. This old-fashioned Southern cobbler is simple as can be and twice as good.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

A quick and simple pickling recipe that calls for cucumbers, vinegar and green beans.