10,000 saute recipes

Coconut-rolled vanilla ice cream balls floating in hot cocoa spiked with cream of coconut and optional dark rum. Topped with chocolate sauce and a cherry. A showstopper hot chocolate dessert for 8.

Mexican-style red rice with tomatoes, cumin, chili powder, and vegetable broth, finished with green peas and pimiento. Toast the rice in oil first for fluffy, flavorful grains.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Pickled onions brined overnight in salt water, then packed in a hot vinegar brine with mustard seeds, horseradish, bay leaf, and hot peppers. Crunchy and tangy.

No-bake almond chocolate cookies blend semi-sweet and butterscotch chips with vanilla wafer crumbs and sour cream, then roll the truffle-style balls in toasted almonds. Made in 50 minutes.

A unique bread machine loaf made with creamed corn, applesauce, cornmeal, and a hint of nutmeg and vanilla. Slightly sweet, incredibly moist, and totally hands-off.

German-style fruit salad with honeydew melon balls, orange slices, grapes, and walnuts layered over lettuce and dressed in a tangy yogurt-citrus dressing with a hint of ketchup.

Yogurt-marinated cumin chicken with turmeric, coriander, and green chile. Indian-style baked chicken that turns weeknight bird into something fragrant and tender. Serve over rice.

Smoky ancho and fiery chipotle chilies form a bold spice crust on tender pork loin, slow-roasted in a clay pot with sweet onions until fall-apart tender.

A fat-free marbled sponge cake with swirled vanilla white and lemon-yellow batters baked in a tube pan. Feather-light and elegant for any occasion.

Pan-seared veal cutlets with a woodsy sauce of shiitake mushrooms, spring fiddleheads, crispy pancetta, and sherry. A restaurant-style spring main that comes together in under 30 minutes.

Old-fashioned tomato soup salad dressing with tangy vinegar, dry mustard, and paprika. This vintage no-cook recipe whips up in 15 minutes and tastes like a Southern church potluck in a jar.

Korean-style cucumber salad (oi-muchim) with sesame oil, toasted sesame seeds, cayenne, and lemon juice. Crisp, spicy, and refreshing as a banchan side dish.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Barbecued pork ribs with currant glaze rubs ribs in ginger, coriander, and paprika, then bastes them with a sweet-tart red currant, orange juice, and Dijon mustard glaze in the final 15 minutes. Glossy ruby-jeweled finish.

Stir fry pork with snow pea pods, mushrooms, bamboo shoots, and fish sauce over rice. A quick, light Asian pork tenderloin stir fry ready in 25 minutes.