10,000 saute recipes

A simple and scrumptious salsa dip that doesn't take a lot of effort to make or even enjoy!

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Jamaican jerk rub paste with four hot chili peppers, allspice, cinnamon, nutmeg, and thyme. A fiery wet rub with real Caribbean heat. Mix, rub, and grill for authentic jerk flavor.

Orecchiette dell'ortolano: Italian gardener's-style pasta with broiled eggplant, fire-roasted peppers, asparagus, and fresh fava beans tossed with olive oil and garlic.

A nice vegetatrian recipe, nice flavor and very healthy. Everyone loves it.

Scottish oat cakes combine rolled oats, bran flakes, and flour with shortening for crisp, hearty rolled biscuits ready in 30 minutes. A traditional teatime cake from the Highlands.

Three-bean side dish with green beans, kidney beans, and lima beans tossed in melted cheese, mustard, and Worcestershire. Colorful, cheesy, and ready in minutes.

Scottish oat bread for the bread machine with oat flour, whole wheat, bran, honey, and applesauce. A hearty, fiber-rich loaf with a nutty, slightly sweet crumb.

Almond rice casserole packs brown rice, TVP, miso, and toasted almonds into a hearty vegetarian main dish. Earthy thyme and marjoram tie it together. Bakes or microwaves with the same simple assembly.

Pressure cooker broccoli corn chowder with leeks and potatoes, ready in under an hour. Chunky, creamy, and packed with fresh vegetables.

Very berry salsa is a sweet-savory fruit salsa of blueberries and strawberries with Vidalia onion, blueberry vinegar, and toasted almonds. Served over sorbet or with pork and poultry.

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.

Raisin bran bread is a soft brown sugar yeast loaf that uses your morning cereal as the secret ingredient. Bread machine or hand-shaped, this bakes up tender with embedded raisins and a hint of bran nuttiness.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Banana-Walnut Cookies pack two cups of rolled oats into a soft, cinnamon-spiced drop cookie with mashed banana and brown sugar. A generous 60-cookie batch ready in 30 minutes.

Bacon-wrapped rumaki with water chestnuts, pineapple, and bay scallops glazed in honey teriyaki sauce. A retro party appetizer that's crispy, sweet, and savory in one bite.