397 sauteed recipes

Grilled baby artichokes piled onto meaty sauteed portobello caps and finished with a drizzle of vinaigrette. A simple, smoky, vegetarian starter that lets a few good ingredients shine.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

Sauteed mushrooms in garlic-sherry sauce, a Spanish tapas-style appetizer of mushrooms seared with garlic and chili, splashed with sherry, and finished with lemon and parsley. Quick, garlicky, and vegetarian.

Sauteed venison liver with butter-fried apple slices, brown sugar, and cinnamon. A quick wild game recipe garnished with crisp bacon and tomato wedges.

This is a very healthy recipe, make it so easily, fit for all kinds of people, especially you prefer meat, you really should try this one very often, it will give you a lot of changes!

Classic pan-fried yellow perch with crispy cornmeal crust, finished with lemon butter pan sauce. Fresh-caught lake fish ready in 45 minutes for simple suppers.

This recipe has a lot of vitamin A and C, it can be served with any kind of meat dish, always a great accompaniment.

Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.

Warm sauteed apples, pears, and onion rings in a honey-sherry-vinegar sauce served over fresh spinach. A warm-cold salad with sweet fruit and tangy dressing that wilts the greens.

Sauteed Eggplant with Tomato & Onion Topping recipe

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Kalvefilet Med Sur Flot (Sauteed Veal in Sour Cream) recipe

Norwegian sauteed veal cutlets in a silky sour cream and goat cheese sauce. Pan drippings build the base and the sauce comes together fast - the one rule: never let it boil.

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.

Soft shell crabs seared in clarified butter meet brown butter sauce spiked with sherry vinegar, toasted hazelnuts, and sweet sugar snap peas. Elegant springtime seafood in under an hour.