10,000 saute recipes

This is the best prime rib ever! My whole family is addicted to it. The flavor of the meat is unbelieveable and the temperature of the meat is perfect. I usually use extra garlic just because I love it so much and it is still not overpowering. I also add beef broth once I remove the prime rib from the pan and make an aujois gravy. My family and I will enjoy this for many years to come.

Hawaiian-Portuguese fresh tuna (aku) marinates ahi loin in garlic vinegar, dredges in flour, and pan-fries golden, served with stale sourdough dipped in the boiled marinade. Island family recipe.

Slow cooker pot roast braised in red wine for 10-12 hours, finished with a sour cream gravy made from the pan drippings. Fork-tender beef, set-and-forget method.

Homemade egg noodles made with twelve egg yolks for golden, silky pasta. Just flour, yolks, water, and salt. Roll thin, dry, slice into ribbons.

This light and flaky single pie crust recipe uses canola oil for a healthier version of a classic favorite.

Crock-Pot rice cooked on high with butter for fluffy, hands-off results. A slow cooker method for cooking perfect rice without watching the stove.

Crispy Thai eggplant fritters dipped in a light egg batter and deep-fried to golden perfection. This quick Makhua Chub Khai Thord recipe needs just 5 ingredients and 20 minutes.

Eggnog chiffon pie, an airy brandy-spiked custard set with gelatin and lightened with whipped egg whites, dusted with fresh nutmeg in a flaky homemade crust. A Christmas dessert worth the fuss.

Mushrooms are cooked in a hot wok, served with an easy yet tasty white sauce that's made with milk and cornstarch, simply cooked in a wok.

Frozen blender margarita made with frozen limeade concentrate, tequila, and triple sec, using the empty can to measure. A slushy, salt-rimmed crowd-pleaser blended in minutes, no jigger needed.

Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.

Bacon-wrapped quail roasted until golden, then glazed with a sweet-savory apricot sauce for a show-stopping main course that's easier than you think.

A foolproof 4-ingredient pie crust made with flour, salt, shortening, and ice water. Step-by-step instructions walk you through cutting, rolling, fluting, and blind baking like a pro.

Handmade pumpkin ravioli filled with ricotta and pumpkin, served in a creamy pumpkin seed sauce with green chiles. A from-scratch fall pasta project.

Crispy beer batter onion rings with rested batter for the lightest, lacy crust. Cold beer and egg yolks build crunch that holds. Same batter works on fish, vegetables, and seafood.

Spicy sesame beef stir-fry with hot bean paste, hoisin, and oyster sauce. Tender strips marinated in rice wine and sesame oil, wok-seared with ginger and greens.