10,000 saute recipes

Mushrooms, beef, tomatoes and peas are cooked into flavorful gravy, and topped with creamy mashed potato that becomes golden, brown and crispy after baking.

Pork tenderloin marinated 24 hours in bourbon, honey, fresh ginger, and sage, then smoke-roasted over fruitwood coals. Sticky, smoky, and fork-tender.

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Chicken and spaghetti bake in tomato sauce in one Dutch oven, with the pasta cooking right in the sauce. Saves a pot, picks up serious flavor, family-style classic.

This soup came out so tasty and flavorful. The pan-fried tortilla strips added some nice crunch, and I also served the soup with some sour cream, Monterey Jack cheese, cilantro and scallions. It was an easy, light yet tasty soup.

Spiced apple-orange muffins with grated fresh fruit and warm spices. Light texture from folded egg whites. Optional raisins for extra sweetness.

Try this succulent slow cooker dish made with pineapple chunks and chow mein noodles.

Steak and kidney pudding, the British pub classic: cubes of round steak and kidney slow-braised with onions, Worcestershire and herbs into a rich gravy, then topped with flaky pastry and baked golden. Hearty old-country comfort.

Very hearty and flavorful. The goat cheese complements the chili nicely. I took the advice of the previous reviewer and let it simmer for a couple hours after I mixed everything together.

5 bean soup simmers pinto, navy, red, great northern, and black-eyed peas with a smoky ham bone, tomatoes, and chili powder. Hearty, high-fiber, freezer-friendly bowl.

Chinese red-cooked chicken drumsticks with chestnuts braise crispy fried chicken in dark soy sauce, sherry, five-spice, and rock sugar until glossy mahogany. A classic hong shao technique for festive Chinese dining.

Corn flake-crusted chicken thighs baked on one sheet pan with sage-roasted potatoes and a honey mustard BBQ dipping sauce. Mom's weeknight dinner that everyone fights over.

Mousseline of redfish Nantua, a classic French seafood mousse from New Orleans master chefs. Silky puréed fish bound with egg white and cream, baked in a water bath and crowned with crayfish-rich Sauce Nantua.

New Orleans-style barbecue shrimp baked in the shell in a buttery, garlicky sauce with lemon, Worcestershire, and cayenne. Grab some crusty French bread for dipping because that sauce is the whole point.

Bring some spice into your kitchen with this dish that will have you ready for a siesta when you're done!

Just delicious. Love the health factor considered in developing this recipe, especially since I'm watching my saturated fat and cholesterol intake. I'd never have made caesar salad for a party recently if not for this one. There was not a romaine left on anyone's plate. Thanks!