10,000 saute recipes

Vegetarian tofu chili with crumbled frozen tofu, kidney beans, tomato sauce, chili powder, and cumin. A hearty meatless chili with surprisingly meaty texture.

Chinese chicken salad dressing with hoisin sauce, sesame oil, rice vinegar, soy sauce, and dry sherry. A light, savory-sweet Asian dressing ready in 5 minutes. No mayo needed.

Creamy chicken rice soup but without any cream to keep it light and delicious.

Homemade strudel dough from scratch with just five basic ingredients. Kneaded until elastic, rested, then hand-stretched tissue-paper thin the traditional way.

Honey baked chicken wings coated in a sticky soy sauce, honey, and chili sauce glaze with garlic. Baked until caramelized and glossy with crispy edges.

Squid with a spicy Sichuan-style pepper sauce: scored squid blanched until it curls, then tossed in a fiery soy, sesame, and chili dressing. A quick Chinese appetizer with tender squid and bold heat.

Light-as-air angel food cake gets crowned with fluffy boiled icing in this classic dessert where vanilla and almond extracts perfume both the cake and the glossy meringue-style frosting.

Chinese-style eggplant stir-fry with spicy ground pork, chile oil, hoisin, soy sauce, and Chinese black vinegar, finished with a cornstarch glaze. Ready in 20 minutes and deeply savory.

Homemade cinnamon raisin bagels with your bread machine doing the kneading. Plump raisins tossed in cinnamon sugar, boiled for a chewy crust, baked until golden. Better than anything from the store.

Cornmeal muffins with a tender crumb and golden crust, made with yellow cornmeal, milk, and a quick muffin-method batter. The classic Southern breakfast bread, baked hot in 20 minutes.

Traditional German Surbraten: pork brined for three weeks with juniper berries, garlic, and onion, then roasted until the outside is crackling-crisp. An old-world curing project for the patient and adventurous cook.

German Eierschwaemme: wild mushrooms sauteed in butter with onion and parsley, folded into soft scrambled eggs. A simple Alpine dish that showcases foraged boletes or chanterelles.

Badrijani Sunelebit is a classic Georgian dish of golden pan-fried eggplant slices layered with fresh basil, raw garlic, and white wine vinegar. Served cold as a salad or side.

It is a very light salad, wheat berry with red fruits, an excellent combination, you can serve it as a dinner, or with any main dish. It is always a good option.

A simple and delicious dish that doesn't take long to make and easily satisfies your hunger!

The lobster in the southern part of Thailand is considered a large shrimp and is therefore called goong mang-gorn - dragon shrimp.