10,000 saute recipes

Try this authentic Chinese dish that has a taste which will help you forget about ordering take-out.

Gobhi Paratha: Indian stuffed cauliflower flatbread made with whole-wheat dough and a spiced filling of cauliflower, cumin, turmeric and green chili. Pan-fried in ghee until golden.

Rotini and kidney bean casserole layered with canned tomatoes, bologna, onions, and tomato sauce topped with parmesan. A hearty, budget-friendly baked pasta dinner.

This recipe is very good for celebrating new year, serve for your guests!

Nachos is definitely one popular Mexican food, and it's a perfect appetizer for party, make this luxury nachos to start celebrating Cinco de Mayo.

Another succulent chicken dish that doesn't disappoint in flavor!

Mexican bean dip made in the microwave with blended beans, sharp cheddar, chili powder, and crispy bacon on top. Hot, smoky, and ready in 25 minutes.

DO NOT attempt this recipe in a crockpot, since no evaporation takes place there.

Runzas: Nebraska's German-Russian beef and cabbage hand pies wrapped in sweet yeast dough. The Plains state classic, baked golden and stuffed full of seasoned beef.

Smoked ham stuffed with cranberry cornbread stuffing and glazed with whole berry cranberry sauce and corn syrup. A stunning holiday centerpiece with built-in sweet-tart contrast.

Cold pasta salad with smoked turkey, corn, red onion, and a tangy barbecue-tomato dressing. Tossed with rotini and topped with sliced green olives. Great for picnics and potlucks.

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.

A hearty free-form meatloaf packed with sauteed mushrooms, carrots, celery, and onions, seasoned with fines herbes and soy sauce. Baked crusty-brown on a sheet pan. Serves 4 to 6.

New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.

Floured cube steak browned in lard and simmered in a tangy homemade barbecue sauce with ketchup, Worcestershire, brown sugar, and lemon juice. Old-fashioned comfort food, fork-tender in about an hour.

Poisson a la Provencale, French fish fillets flambeed in cognac and baked in a sieved Provencal tomato sauce with mushrooms, fennel, garlic, and bay leaf. Served over rice.