10,000 saute recipes

Beef short ribs marinated overnight in barbecue sauce, cocktail sauce, and white wine vinegar, then wood-smoked low and slow until tender. Includes charcoal, electric, and gas smoker instructions.

Microwave cream of pea soup blends sweet green peas, soft onion, butter, and light cream in a single casserole. A 25-minute, no-stovetop creamy vegetarian soup for busy weeknights.

It is so quick and easy to make your own bisquick mix, the time you run to the store is longer than the time you spend on making this recipe. Easy to store and ready to use.

Simple brown rice cooked on the stovetop with butter and salt. Foolproof method using a 1:2.5 rice-to-liquid ratio for fluffy, tender grains every time.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

A fancy turkey pot pie baked in Mini squash halves and topped with whole wheat herbed biscuits.

Slow-roasted country style pork shoulder rubbed with sage, ginger, and garlic for a crackling-crisp crust and fork-tender meat. This simple 5 lb pork roast recipe needs just 6 ingredients and cooks low and slow for 3 to 4 hours.

Overnight marinated sirloin steak soaks in soy, Worcestershire, Dijon, garlic, and herbs before grilling. Deeply seasoned 1-inch sirloin with 12-hour marinade for maximum tenderness and flavor.

Lettuce cups with ground beef and tofu in a savory chili-garlic, hoisin, and sesame sauce. A lighter take on Chinese lettuce wraps with hidden tofu stretching the beef.

A traditional Swabian flatbread (Flämmkuchen-style) topped with sour cream, scallions, chives, egg, and nutmeg on yeasted dough. Baked until golden and dotted with butter before serving. Germany's cozy answer to pizza night.

Homemade focaccia bread with olive oil, rosemary, thyme, and coarse sea salt. Simple yeast dough dimpled by hand and baked in pie pans for three rustic round loaves.

Oven barbecue chicken with just 2 ingredients: a cut-up whole chicken and your favorite bottled barbecue sauce. Baked uncovered for an hour until tender and caramelized.

Johnny cake muffins with equal parts cornmeal and flour, a touch of sugar, and plenty of baking powder for a tall rise. A New England classic baked in muffin form.

Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve.

Spinach mousse made with blanched fresh spinach, egg whites and a drizzle of heavy cream, finished with a pinch of nutmeg. Cold, silky, no-cook starter for a French or Creole table.

For those who don't eat potatoes, this puree makes a wonderful substitute.