10,000 saute recipes

Rio Grande chili is a no-bean Texas-style chili with ground beef, cumin seeds, green chiles, beer, and masa flour for body. Simmered low for two hours. Bold and authentic.

Quick beef stir-fry with tender flank steak, crisp-tender cauliflower, and bright snow peas in a garlicky soy sauce glaze. Ready in 35 minutes using one skillet or wok.

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.

A hearty vegetarian version of my favorite soup. It's easy to make it vegetarian by using roasted vegetable stock instead of beef stock. By adding a leftover parmesan rind (I save them in the freezer for this soup) it adds extra flavor. (optional)

Chinese twice-cooked pork with black mushrooms, bean curd, bamboo shoots, and bell peppers in a soy-ginger sauce. Simmered first, then stir-fried for tender, flavorful slices.

Kid-friendly chicken chili with ground chicken, bell peppers, tomatoes, mixed vegetables, and alphabet pasta: mild, hearty, ready in 45 minutes for picky eaters.

Achara Zuke: Japanese pickled turnips with kombu seaweed, dried chili, and rice vinegar. A crisp, tangy tsukemono made by slow-curing accordion-cut turnips. Side dish or banchan.

Bread machine summer vegetable bread with julienned squash folded into a hearty dough of bread flour, whole wheat, and bran. Savory with soy sauce.

Paper-thin pork tenderloin marinated in soy sauce, sherry, and ginger, then stir-fried with broccoli, mushrooms, and carrots. Lean, colorful, and on the table in 30 minutes.

One-skillet pork cashew stir fry with tenderloin strips, carrots, green pepper, and roasted cashews in a sweet soy-brown sugar sauce. A fast weeknight dinner served over rice in 40 minutes.

Gulf-style shrimp and crab spaghetti simmered in a rich tomato sauce with chili powder, basil, butter, and garlic. Whole crabs in the sauce make this a messy, hands-on feast.

Steamed salmon fillets wrapped in blanched cabbage leaves with a soy-ginger-sherry marinade, scallions, and cilantro. An Asian-inspired low-calorie main finished with a squeeze of fresh lemon.

There are many ways of preparing adobo. In this recipe, the sauce is reduced to a rich savory glaze to coat the pork and chicken.

Penne with eggplant, mushrooms, and red wine tomato sauce finished with melted mozzarella. A hearty Italian pasta ready in 45 minutes.

Baked kidney beans with bulgur, brown rice, mushrooms, and tomato sauce served warm over fresh spinach leaves. Two whole grains and beans in one hearty vegetarian main dish.

Lamb, lentil, and rosemary soup made from leftover roast lamb stock and bones, simmered with carrots, tomatoes, and earthy lentils. The Mediterranean way to stretch a Sunday roast into Monday's dinner.