1,485 sauteed recipes

TVP hash: a vegan bean-and-rice one-pot stew with kidney beans, corn, tomatoes, green pepper, cumin, and chili. Water-sauteed for an oil-free, high-fiber weeknight bowl.

Stuffed pork burgers with a sauteed mushroom and green onion filling sealed between two seasoned patties. Grilled until juicy and served on kaiser rolls with fresh toppings.

Sauteed chicken tenders tossed with rice, mandarin oranges, sliced almonds, and celery. A quick, light skillet dinner with sweet citrus and nutty crunch in every forkful.

Red snapper fillets simmered on a bed of sauteed onion rings with tomato sauce and sweet basil. A simple, healthy fish dinner ready in 30 minutes with just a handful of ingredients.

Chicken liver and spaghetti bake combines ground beef, sauteed chicken livers, and slow-simmered tomato sauce over thin spaghetti. Hearty old-school baked pasta casserole with deep meaty flavor.

Linguine with white clam sauce made from fresh topneck clams sauteed in garlic and olive oil with their own juice. A freezer trick makes shucking effortless, and the whole dish comes together in minutes.

Squash lasagna replaces noodles with sauteed yellow crookneck squash and zucchini layered with Italian sausage, spaghetti sauce, Monterey Jack, and cottage cheese. A low-carb, noodle-free casserole.

Twenty cloves of garlic and earthy mushrooms sautéed with toasted breadcrumbs and fresh parsley, simmered in chicken broth for bold, soul-warming soup.

Juicy beef patties seasoned with sauteed onions, garlic, nutmeg, and coriander, seared in a hot skillet and served on buns with fresh toppings.

Red lentils simmer with sautéed peppers, onions, and berbere spice in ghee for this protein-rich Ethiopian main dish ready in an hour.

Serve these waffles with asparagus and topped with sauteed morels in and herb garlic butter in the spring, when asparagus is in season.

Fresh spinach wilts into a savory peanut butter sauce with sautéed onions and tomatoes in this quick 15-minute West African side dish.

Crumbled cornbread loaded with andouille, tasso, and sautéed vegetables, moistened with smoky meat broth for a spicy Creole stuffing that elevates any roast.

Baked kidney bean burritos stuffed with sauteed peppers, sweet corn, cumin, and melted cheddar. Vegetarian, quick to roll, and topped with fresh salsa.

Mushroom caps stuffed with a savory filling of sautéed stems, onions, clam juice, sautérne wine, breadcrumbs, and Parmesan, baked until golden and bubbling.

Steamed cauliflower tossed with sautéed mushrooms, onions, Parmesan, and breadcrumbs, then baked until golden. A simple, satisfying vegetarian side dish in 40 minutes.