10,000 saute recipes

Rapini and tofu are stir-fried in a sweet and sour Chinese cooking sauce. A quick, easy and tasty one skillet dish, serve it over a bed of rice.

Broiled flounder fillets crowned with a puffy homemade sauce: scratch-made mayonnaise folded with whipped egg whites, dill relish, lemon, and a dash of hot sauce. Golden, airy, and irresistible.

Grandma's Ohio farm chili made with ground beef, hot Italian sausage, kidney beans, and condensed tomato soup. Served the Midwest way: ladled over mashed potatoes in a big bowl.

This cream of chicken soup takes some time but is super creamy and rich with numerous layers of flavors.

Sharp cheddar cheese bread with dry mustard, Worcestershire sauce, and black pepper, made effortlessly in a bread machine. A savory loaf that turns sandwiches and toast into something special.

Kim Chee Poke in a Rice Paper Taco with Avocado Sauce recipe

Made the vegetarian version of this recipe, and it turned out cheesy and delicious.

A tasty Italian casserole made with ground beef, spinach and a variety of spices and cheeses.

Spicy black-eyed peas simmered with cumin, chili powder, dry mustard, canned tomatoes, and Tabasco. A quick Southern side dish served over rice or with grits.

Fresh pear salsa with tomatoes, green pepper, oregano, basil, and a kick of hot sauce. A sweet-savory fruit salsa ready in 20 minutes that pairs with chips, fish, or grilled chicken.

15-minute spicy tofu stir-fry in a garlic-ginger chili sauce with soy and scallions. Serve over rice for the fastest weeknight dinner in your rotation.

These Korean dumplings made with beef chuck and napa cabbage can be fried or steamed.

Grilled beef blade steaks marinated overnight in a spicy orange-soy blend with garlic, red pepper flakes, and apple cider vinegar. Served with grilled red bell peppers.

Don't wait until the sports game is on, make this scrumptious dip now, courtesy of your crockpot.

Jack Jubilee layered Tex-Mex casserole with corn chips, Monterey Jack, green chiles, and a creamy egg-tomato sauce, topped with sour cream and cheddar. Retro potluck classic.

Louisiana-style crawfish boil for 50 pounds of live mudbugs, purged and soaked in a spicy bath of crab boil, cayenne, hot sauce, lemons, and garlic. Feed the whole neighborhood.