10,000 saute recipes

Old-fashioned lime pickles (pickling lime, not citrus) with cucumbers soaked in calcium hydroxide for crunch, then sweet-pickled with celery seed and cloves. The Southern church-supper classic.

Hearty, crispy-on-the-outside bean burgers made with refried beans, millet, whole wheat breadcrumbs, and oats. These plant-based patties come together in 30 minutes and hold their shape beautifully in the skillet.

Plantation-style catfish fillets: crisp pan-fried catfish served over garlicky sauteed spinach and tomatoes, finished with parmesan and a pass under the broiler. A Southern supper with Creole flair.

We use lemon all the time, of course not just because it looks cute, also it enhances flavor of our dish. We use the whole lemon to make these delicious pickles, from the peel to the juice.

Fraykee (freekeh) with toasted pine nuts, dry-roasted bulgur simmered with cinnamon and butter. A nutty, fragrant Middle Eastern grain side dish ready in 40 minutes.

Traditional Cherokee succotash with lima beans, fresh-cut corn, and smoky ham hocks simmered low and slow with bacon drippings. A hearty, soul-warming side dish.

A basic but succulent pot roast that can be made with some help from your friendly crockpot!

Steamed chickpeas soaked overnight and steamed until tender but chewy, seasoned with salt and garlic salt. A simple, high-protein vegetarian snack or side dish from dried beans.

German beer-braised Brussels sprouts simmered until tender and finished with butter and salt. A simple 4-ingredient side dish that might convert sprout skeptics.

Sourdough bread machine recipe makes a tangy yeast-free loaf with active sourdough starter, flour, water, and salt. Hands-off ABM sourdough for daily slicing.

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.

Traditional Ukrainian fermented beet juice made with just beets, salt, water, and a slice of sourdough bread. Tangy, earthy, and ruby-red after one to two weeks of natural fermentation.

Pasta per pizza is an authentic Italian pizza dough with just five ingredients: flour, water, yeast, olive oil, and salt. Kneaded until soft and velvety, it makes two thin-crust pizzas.

Mayo pocket spread, a quick 3-ingredient seasoned mayonnaise jazzed up with onion powder and celery salt. A savory sandwich and pita-pocket spread that lifts eggs, cheese, ham, seafood, and veggies.

Homemade Funnel Cake Mix combines flour, baking powder, salt, and cinnamon - just add egg and milk, pour through a funnel into hot oil, and fry golden. County fair at home in 20 minutes.

Homemade pizza dough from just flour, yeast, salt, and water, kneaded soft and stretched into thin 12-inch rounds. The trick to a crisp base is a screaming-hot oven and a preheated tray.