10,000 saute recipes

Bread machine pear and hazelnut bread blends ripe pear, toasted hazelnuts, rye flour, and a whisper of fennel seed. A subtle, slightly sweet loaf that makes outstanding French toast.

Sri Lankan curried cashew nuts simmered in coconut milk with turmeric, fenugreek, curry leaves, and fresh chili. A traditional kadju curry that's vegan and richly spiced.

Open-faced tuna Danish stacked on toast with crunchy cabbage, grated carrot, cool cucumber slices, and a tangy yogurt-ketchup dressing. No-cook, 15 minutes, and diabetic friendly.

Low-fat cocoa brownie bars made with egg whites, nonfat yogurt, and cocoa powder instead of butter and chocolate. Fudgy brownie cookie bars dusted with powdered sugar.

Indian French toast: savory vegan besan-and-tofu batter with green chiles and onion, soaked into bread slices and pan-fried golden. A spicy eggless twist on breakfast toast, inspired by Indian besan toast.

the perfect lobster side dish for Thanksgiving dinner!

Roasted turkey breast glazed with orange juice, sage, and thyme, then finished with sugared raspberries that melt into a tart-sweet ruby sauce. An elegant alternative to the whole-bird Thanksgiving routine.

This is a great accompaniment or serve as a main course with some grilled halloumi cheese.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Homemade Grape-Nuts cereal made from graham flour, brown sugar, buttermilk, and cinnamon. Baked, ground, and toasted into crunchy nuggets for cereal, ice cream topping, or snacking.

This is a easy good and tasty way to prepare a lemon chicken.

Roasted broccoli sesame salad tossed in a soy, rice vinegar, and sesame oil dressing with toasted sesame seeds. Served warm or at room temperature.

Sweet and sour TVP with pineapple, carrots, and green pepper in a tangy cider-vinegar glaze. A high-protein vegan take on the takeout classic, easily made gluten-free with tamari and served over rice.

Philadelphia pepper pot soup with ham, leeks, onions, celery, tomatoes, rice, and bouillon, seasoned with pepper and simmered until the vegetables are tender. A quick, hearty American colonial-era soup.

Homemade jalapeno breadsticks with buttermilk, sauteed onion, and fresh peppers on a cornmeal-dusted baking sheet. Chewy yeast breadsticks with real heat and golden, crispy edges.

Creamy mushroom soup made with ground cashews instead of dairy, spiked with cayenne and sea kelp for a rich, vegan-friendly bowl ready in 30 minutes.