10,000 saute recipes

Creamy crab and clam dip with cream cheese and a kick of Tabasco, spread on melba rounds and warmed in the microwave. Ready in 10 minutes for easy party snacking.

I ruined my blender making this. Use a food processor! Can be frozen for use in the winter.

Company ham sauce turns the drippings from a baked ham into an elegant sweet-savory sauce, thickened with cornstarch and layered with currant jelly, Dijon, sherry, and plump currants. The finishing touch your holiday ham deserves.

Versatile fruit sauce with dried apricots simmered in apple juice, then thickened with honey, orange juice, and warm spices.

Authentic tandoori marinade with drained yogurt, fresh ginger, garlic, cumin, coriander, turmeric, cardamom, and hot chilies. Draining the yogurt first is the step most recipes skip.

Make your pasta dishes seem authentic with this spaghetti sauce made of Veggies, tomatoes and a variety of spices.

Flour-dredged chicken livers sautéed golden and stirred into a rich tomato sauce with red wine, basil, oregano, and a hint of cinnamon. A hearty, old-school pasta sauce with incredible depth.

Makkhani murghi (butter chicken) with tandoori-style chicken in a creamy tomato sauce with garam masala, ginger, roasted cumin, and fresh green chile. India's most beloved curry sauce.

Slow-simmered spaghetti sauce with ground beef, three types of tomatoes, cream of mushroom soup, and chili powder. Two hours of uncovered cooking builds deep, rich flavor.

Welsh laverbread and crab souffles with a cockle cream sauce. Individual souffles puffed golden with seaweed, fresh crab, and nutmeg. A traditional Welsh seafood dish.

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

Light garlic pesto sauce made with fresh basil, Parmesan, chicken broth, and just one tablespoon of olive oil. A lower-fat pesto with bright, garlicky flavor.

Four pepper salsa with red, yellow, and green bell peppers plus green chiles, pulsed in a food processor with plum tomatoes, mustard seeds, and fresh cilantro. A colorful, make-ahead party salsa.

Cajun barbecue sauce with bacon, pecans, honey, and citrus blended smooth. A spicy-sweet sauce with three peppers, orange rind, and Tabasco for chicken, pork, or ribs.

This creamy, low-fat dressing lends itself to salad greens, cooked or raw vegetable combinations, pasta and grain salads, or as a dipping sauce for crudites or steamed artichoke leaves.

Pork tenderloin medallions seared golden and served with a rich port wine pan sauce. An elegant, restaurant-quality dinner ready in under 30 minutes.