10,000 saute recipes

Chicken stir fry with broccoli, snow peas, carrots, and bell pepper in a savory onion soup-mix sauce. A pantry-friendly weeknight dinner in 30 minutes.

Sweet corn kernels brighten up this lighter lasagna layered with ricotta and part-skim mozzarella for a vegetarian dinner that won't weigh you down.

This soup was such a comfy dish that was just perfect on a cold winter day. The combination was so hearty and it was also very flavourful. Not too hard to make, and I will be making this soup again soon.

Lemon-pineapple baked chicken with a tangy sauce of pineapple juice, Dijon mustard, rosemary, and Worcestershire. Broiled for crispy skin then baked in a glossy citrus glaze.

Here's a recipe for Chow Mein which is a pretty classic application using pan fried noodles.

This is actually fairly easy to make, the only time consuming part was peeling the eggplant and chopping vegetables.

Texas-style green chile chili with bacon, beef, pork, and whole green chiles. Simmers for 2 hours until thick and smoky, finished with pinto beans.

Cajun wild duck and andouille sauce piquant simmered low and slow in a dark roux with tomato sauce, white wine, and hot pepper. Louisiana bayou cooking at its boldest.

These scrumptious crab cakes are made with a variety of tasty spices and served with delicious tartar sauce.

Lo bak go (turnip cake) loaded with Cantonese sausage and dried shrimp, steamed until silky and firm. Slice and pan-fry for golden crispy edges that make this dim sum classic irresistible.

Seasoned ground beef, crumbled bacon, and cheddar in pizza sauce topped with a golden egg batter crust. All the flavors of a bacon cheeseburger in a easy baked casserole.

A lower carb twist on a Thanksgiving tradition. No crust! And a tasty pecan and candied ginger streusel topping.

Deep-fried wild turkey injected with cayenne-Italian dressing marinade, then immersed in hot peanut oil for crackling skin and juicy meat. The Cajun hunter classic.

Black bean chili built on home-ground spices and dried ancho chile. Vegetarian, vegan-adaptable, with toasted cumin and homemade chili powder. Serve over melted cheese with creme fraiche and roasted poblanos.

Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.

Try this new but tasty rendition of chili that will become one of your new favorites in no time!