10,000 saute recipes

Grilled sole fillets topped with a bold Catalan romesco sauce blending tomatoes, hot chilies, toasted hazelnuts, garlic, fresh mint, and dry sherry. Ready in 30 minutes.

Herbed Irish soda bread made in the bread machine with buttermilk, fresh dill, tarragon, and thyme. A savory quick loaf perfect alongside soups, stews, or cheese boards.

Vegetarian baked kidney beans and brown rice topped with a blended hazelnut herb sauce and cashews. A protein-packed, curry-spiced main dish ready in 30 minutes.

Homemade dry jerk seasoning with allspice, thyme, cayenne, cinnamon, nutmeg, and black pepper. A Jamaican-style spice rub for fish, vegetables, chicken, and snacks.

Light fudge brownie sundae with a self-saucing chocolate cake baked over a built-in fudge layer, topped with frozen yogurt. A reduced-fat dessert that uses applesauce in place of butter.

A delicious crockpot dish made with potatoes, chopped mushrooms, green beans and cream of mushroom soup.

Irish barmbrack is a traditional yeasted fruit bread studded with raisins, currants, allspice, and lemon zest. Soft, lightly sweet loaves often baked for Halloween and All Saints' Day.

A zesty chili rice salad loaded with kidney beans, green peppers, and onions tossed in a tangy chili-vinegar dressing with a kick of hot sauce. Serve it cold for potlucks, cookouts, or easy meal prep.

No-cook apple chutney dip stirred together from chunky applesauce, honey, raisins and curry powder. Sweet, tangy and lightly spiced, ready in 10 minutes for grazing boards and steak nights.

Low-fat cocoa spice cake made with applesauce instead of oil, egg whites only, and a hint of cinnamon. A lighter chocolate cake that still bakes up moist and satisfying.

Chilled zucchini basil soup pureed smooth with lemon juice and a touch of hot sauce. A light, creamy cold soup for summer that uses up garden zucchini.

Pineapple carrot bread machine recipe made with whole wheat flour, buttermilk, and crushed pineapple. A lightly sweet, veggie-packed loaf with a tender crumb and tropical flavor.

Apple crunch muffins with shredded unpeeled tart apple baked in and a brown sugar pecan crunch topping. Best served hot from the oven with butter and jam.

Old-fashioned mincemeat-style fruit preserve with prunes, dried apples, and raisins simmered with corn syrup, vinegar, and warm spices. Meatless take on traditional mincemeat for pies and tarts.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

Crunchy cornmeal biscotti with hazelnuts, lemon zest, and cinnamon, shaped into fingers and baked until golden. A lighter cookie made with egg whites only.