10,000 saute recipes

Old-fashioned cucumber and onion salad: paper-thin cucumber and onion slices marinated overnight in a sweet-tart vinegar brine. The crisp Midwestern picnic side that gets better as it sits.

Try this quick and tasty rendition of rainbow trout that will have you wishing it was summer all year long.

San Antonio seafood cocktail sauce made with picante sauce, ketchup, and fresh lemon juice. A Tex-Mex twist on classic cocktail sauce served with chilled shrimp, scallops, or crab.

Black bean and rice salad with a generous amount of fresh cilantro tossed in a lime juice and garlic dressing. No-cook vegetarian side ready in 15 minutes.

Sweet-sour cucumber salad with paper-thin slices wilted in salt, then tossed in a simple vinegar and sugar dressing. Three ingredients, no cooking, and a crisp-tender texture that pairs with anything.

Japanese sunomono dressing with rice vinegar, lemon, wasabi, and fresh ginger for cucumber pickles. A tangy, slightly spicy dressing with no cooking required.

Lighter broccoli cheddar soup made with low-fat yogurt, reduced-fat cheddar, and low-salt chicken broth. Pureed smooth and creamy without the heavy cream.

Linda's giant cinnamon roll is a clever bread machine loaf shaped into one spiraled loaf with cinnamon-sugar, raisins and pecans rolled through every turn. A lazy baker's answer to weekend cinnamon rolls.

Wok-braised asparagus with bamboo shoots, water chestnuts, celery, and fresh mushrooms. Start with a high-heat stir-fry, cover and braise for tender-crisp results, finish with cashews.

Bread machine bagels: six simple ingredients, machine-kneaded dough, boiled then baked golden. Real chewy-crusted New York-style bagels without stand-mixer gymnastics.

Very great vegetarian pizza, with garden tomatoes, fresh and savory flavor.

Creamy cabbage chowder with potatoes and carrots in a buttery milk broth. Only 30 minutes, 9 ingredients, and pure comfort in every spoonful.

This recipe has been developed as part of work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Frito casserole layered with corn chips, ground beef, chili beans, tomatoes, corn, and cheddar cheese. A Tex-Mex weeknight casserole that comes together with pantry staples.

Traditional Mexican beans cooked in a pot (frijoles de olla) with just onion, lard, and salt. Slow-simmered from dried beans for 3 hours until tender and soupy. The foundation of Mexican cooking.

This is a great appetizer, nice mushroom and sage, they are savory.