10,000 saute recipes

Italian pastry puffs with lemon-scented biscotti dough wrapped around silky vanilla-almond pastry cream. Baked in a cupcake pan until golden, these old-school treats are worth every minute.

Versatile yeasted bread dough that bakes into two loaves or shapes into Parkerhouse and cloverleaf rolls. Make-ahead friendly with overnight refrigeration option.

Sweet-and-tangy overnight slaw with shredded cabbage, onion, and a hot vinegar-oil dressing poured over and chilled 24 hours. A no-mayo coleslaw that holds up at any picnic or barbecue.

Golden pan-fried tuna fish patties made with mashed potato, egg, garlic, and herbs. Crispy on the outside, tender inside. A budget-friendly canned tuna dinner the kids will gobble up.

Traditional Cumberland sausage made with pork shoulder, back fat, nutmeg, mace, and a touch of smoked bacon. Hand-mixed, stuffed into casings, and baked until golden and snappy.

Homemade egg roll wrappers from scratch with just flour, eggs, water, and salt. Yields 48 wrappers that can be stacked, frozen, and used whenever you need them.

very healthy salad, different kinds of vegetables, good to choose!

A flexible basic vanilla cake template using cake flour, sugar, baking powder, eggs, and your choice of mix-ins. The starting point for chocolate chip, fruit, or layer cakes.

Originating from the Castle Restaurant, Olean, NY, this house salad dressing was particularly famous. The restaurant closed in the mid-1980's. The recipe was created by Chef Anthony Quirino Lentola in the 1950's.

Crispy, golden Puerto Rican corn sticks stuffed with melted cheese. Just cornmeal, grated Edam or Gouda, and a hint of cayenne, fried until crackly outside and gooey within. A beloved Caribbean street snack ready in 40 minutes.

Baked kibbeh with layers of spiced lamb and bulgur wheat around a pine nut and ground lamb filling, scored in diamonds and baked until crispy on top.

Um'Bido, an African spinach and ground peanut side dish simmered until tender and nutty. Just five ingredients for a simple, protein-rich plant-based dish with earthy, wholesome flavor.

New Orleans-style barbecue shrimp cooked shell-on in a buttery, peppery sauce with beer, Worcestershire, garlic, and Cajun spices. Serve with crusty French bread.

Classic pink pickled eggs with beet juice, vinegar, brown sugar, and cloves. Sweet, tangy bar snack ready overnight.

Don't let that chicken go dry, but instead try this flavorful recipe that will help you start your own personal cookbook.

Yeast dough rolled paper-thin and sprinkled with sesame seeds bakes into crispy Armenian cracker bread that stays fresh for weeks.