10,000 saute recipes

Classic pecan pie with toasted pecan halves, brown-buttery filling, and a flaky crust. The Southern Thanksgiving and Christmas pie that's all gooey custard underneath the crunchy top.

Applesauce oatmeal cookies are soft, cakey, and warmly spiced with cinnamon, nutmeg and cloves, studded with raisins and oats. Applesauce keeps them moist and tender with only a little shortening.

Vegan winter squash and apple soup with butternut squash, sweet potato, apples, and a Chinese five-spice kick. Eight ingredients, naturally creamy, perfect fall comfort food.

Basic buttermilk whole wheat bread is a hands-off bread machine loaf with 100% whole wheat flour, tangy buttermilk, and vital wheat gluten for proper rise and tender crumb.

Sour cream apple pancakes with grated apple, whole wheat flour, and a hint of cinnamon. Tender, lightly sweet breakfast pancakes with a tangy buttermilk-style crumb.

Moist date cake with a crunchy topping of chocolate chips, sugar, and chopped nuts baked right on top. Dates soaked in boiling water create an incredibly tender crumb. A vintage 9x13 sheet cake that's earned a loyal following.

A great healthy pizza for a delicious lunch or dinner.

The original Toll House chocolate chip cookies, the recipe that started it all: creamed butter and two sugars, vanilla, and chocolate morsels baked into a classic chewy-edged cookie. Add nuts if you like.

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.

All-dressed bagel seasoning, so expensive in stores, can be easily made in a flash. It can be used on various dishes, such as avocado toast, eggs, roasted vegetables, and even popcorn. It adds a delicious and savory flavor to your favorite foods.

Cranberry pecan pound cake studs a buttery sour cream batter with toasted pecans, fresh cranberries, and ¼ cup of orange liqueur. Make ahead for the holidays, dust with powdered sugar.

Whole wheat applesauce cinnamon muffins sweetened only with honey, no refined sugar. Oat bran and whole wheat flour build serious fiber, with optional walnuts for crunch.

Wow, love these biscotti. They are so chocolaty and the almonds add a layer of delicious nuttiness. Perfect to enjoy it with a cup of tea.

Hmmm, these cookies were so good. Nothing is like chocolate chip peanut butter cookie, just by reading these words is making me salivate. These cookies were so easy to make, and tasted absolutely delicious. I don't have to say much, you know what I mean :)

Roasted yellow pepper soup with cumin, garlic, and milk, pureed through a food mill for a silky smooth finish. A vibrant, golden soup with sweet roasted pepper flavor.

Ann's banana chiffon cake layers ripe bananas and buttermilk into tender, golden rounds topped with billowy whipped cream. A Southern-style stunner for brunch or dessert.