10,000 saute recipes

Mongolian beef with crispy deep-fried sirloin tossed in a spicy dark soy and chili garlic sauce with ginger and green onions. Authentic wok technique with water chestnut flour coating.

The pesto sauce is good on any steamed, baked, broiled, or grilled firm-fleshed fish fillet.

Crispy garlic-butter bread rolls stuffed with chicken, shrimp, and mushrooms in a rich Swiss and Parmesan cream sauce. Pure Louisiana comfort food.

Low-cal crustless quiche packed with green chilies, Monterey Jack, roasted red peppers, and Dijon mustard. Spicy, cheesy, and lighter than traditional quiche.

Baked spaghetti pie with a pasta crust, creamy cottage cheese layer, seasoned turkey filling, and bubbly mozzarella on top. A lighter spin on classic baked spaghetti that feeds eight.

Granny's chicken and dumplings made the Southern way with rolled, cut flat dumplings and a whole chicken pressure-cooked into rich stock. Old-fashioned scratch comfort food from a hand-me-down recipe.

Broiled flank steak (London broil) with lemon-garlic oil baste and buttery sauteed onions. Sliced thin against the grain for tender beef in 30 minutes flat.

Another favorite recipe, courtesy of Grandma. Serve over hot cooked rice and topped with chow mein noodles.

General Tsao was a real person, general and poet who lived in China 155-220AD.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

Slow-baked trout fillets with butter pats, thin onion slices, lemon juice, and celery salt. Covered and baked low and slow until the fish is tender and butter-basted.

A rustic pie-cake hybrid loaded with diced apples and pecans, baked in a pie plate and served warm with rum butter sauce and whipped cream.

Roast ham with crackling slow-roasts a fresh ham or pork shoulder at low temperature, scoring the rind into a crackling-crisp golden crust. Three ingredients, no basting required.

Layered banana split ice cream cake with strawberry, vanilla-pineapple, and chocolate ice cream layers, homemade chocolate sauce, and fresh strawberry sauce. Serves 12.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Bohemian chicken and dumplings with paprika-marjoram gravy and handmade bread dumplings cooked in the chicken stock. A Czech comfort food classic that's been warming kitchens for generations.