10,000 saute recipes

Broiled pineapple slices topped with buttery brown sugar and macadamia nuts until caramelized and bubbly. A five-ingredient tropical dessert ready in 20 minutes.

French honey bread made in a bread machine with honey, olive oil, bread flour, and yeast. Doubles as an excellent homemade pizza dough. Just seven ingredients.

Lucy's apple pie in a jar packs cinnamon-spiced apple slices and thickened syrup into Mason jars, water-bath processed for shelf-stable filling. Pour into a crust whenever pie cravings strike.

Nashville fried biscuits made from a yeasted dough with lard, dropped into hot fat until golden and puffy. A big-batch Southern recipe that freezes well for later.

Mexican wedding cookies shaped into crescents with butter, crushed pecans, powdered sugar, and vanilla. Tender, crumbly, and melt-in-your-mouth with just six ingredients.

Rosettes are delicate Scandinavian fried cookies shaped on a decorative iron, crisp like a wafer and dusted with powdered sugar. A Christmas tradition in Nordic and Midwestern kitchens.

Slow-simmered dried beans with sausage, whole garlic cloves, and jalapeños. A classic Southern-style bean pot that cooks low for hours into a smoky, spicy one-pot main dish.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Quelites, a traditional New Mexican spinach and pinto bean side dish with bacon drippings, chili pepper, and hard-boiled egg. A 25-minute Southwestern classic.

Thick-cut pork loin steaks marinated in soy sauce, molasses, sherry, ginger and garlic, then grilled or broiled in just 10 minutes. A rich, glossy teriyaki dinner for two.

Vegan garbanzo and oat waffles blended from oat flakes, chickpea flour, and water. Egg-free, dairy-free, and ready in 20 minutes with a nutty, crispy texture.

Spiced rhubarb-strawberry pie with a hint of pumpkin pie spice setting it apart from standard versions. Lattice-topped and baked hot for bubbling juice and golden crust. A spring classic with autumn warmth.

A succulent dish that brings some variety to the dinner table and a savory flavor everyone will enjoy.

Fresh lotus root salad with crisp, lacy slices in a ginger-soy-sesame-vinegar dressing. A light, crunchy Chinese cold dish with beautiful presentation.

French sourdough bread for the bread machine pulls real flavor from a half cup of starter, with gluten flour for chew and cornmeal for crust. Hands-off baking, true tang.

I made all Hawaiian food and this was with it. I loved smelling this cooking throughout the house, and it was divine. I froze two of the loaves, because I was told do not give it away, save it. Oh well will have to make double next time.