10,000 saute recipes

Wyoming Sheepherder Chili is a no-bean ground beef chili with a heavy hand of cumin, chili powder, and worcestershire. Simmered low and slow until the meat goes velvety and the spice settles deep.

Cajun shrimp stew simmered with crushed tomatoes, red wine, bell peppers, filé seasoning, and thyme. Served over rice with a squeeze of fresh lemon. Ready in 40 minutes.

Retro shrimp mold made with tomato soup, cream cheese, and gelatin for a spreadable party appetizer. Canned shrimp, diced vegetables, and tangy mayo create a 1960s throwback that's surprisingly good on crackers.

German beer-braised Brussels sprouts simmered in beer until tender, then finished with butter and salt. A traditional 4-ingredient side dish that converts sprout skeptics.

Baked swordfish steaks in citrus barbecue sauce at high heat until flaky and tender. A simple two-ingredient recipe that works with salmon too, ready in 30 minutes.

Start a fiesta in your crockpot with this delicious side dish that is perfect to take with you to your next dinner party.

Mesquite-smoked beef brisket on a gas grill rotisserie, rubbed with paprika and cayenne, then basted for hours in a beer-spiked barbecue sauce. Slice it thin and watch it fall apart on the cutting board.

Fresh blackberries wrapped in flaky pastry, baked in a sweet berry-laced syrup until brown and bubbly. An old-fashioned Southern dumpling recipe that fills the whole house with the smell of summer.

Salmon crunch pie with a cheddar-walnut press-in crust and a creamy Swiss cheese and sour cream filling. A savory main dish pie with a nutty, crispy topping.

Rustic zucchini yeast bread with a golden olive oil crust and soft, moist crumb. Grated zucchini adds moisture while yeast gives this loaf real bakery-style chew and rise.

An easy to follow beef jerky recipe that calls for soy sauce and a bit of garlic powder.

Grandma's mincemeat cookies are a Christmas tradition: spiced dried-fruit filling folded into a tender shortening dough, dropped by the spoonful and baked golden in about 12 minutes.

Hawaiian grilled chicken marinated 24-36 hours in pineapple juice, soy sauce, and Worcestershire. The long soak creates deeply flavored, tender chicken with a sweet-savory char.

Sauteed rabbit loin brined then braised with fennel, balsamic vinegar, and white wine, finished with a vibrant salsa verde of parsley, capers, spinach, and fennel fronds.

Classic beer-batter fried shrimp with a simple 3-ingredient coating of flour, beer, and salt. Each shrimp fries up golden and crispy in just one minute.

Homemade Ukrainian vareniki filled with seasoned cottage cheese, boiled until puffy, then tossed in melted butter and topped with toasted breadcrumbs. Serve with sour cream and bacon.