10,000 fay fay recipes

Shredded carrots simmered with orange juice concentrate, raisins, and a pinch of cinnamon. A light, naturally sweet side dish ready in 20 minutes.

Creamy watermelon sherbet churned with evaporated skim milk, lemon juice, and a touch of gelatin for silky smooth scoops. A lighter frozen treat that captures peak summer melon flavor.

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!

Raw cranberry-orange relish sweetened with sugar and spiked with whiskey at the last minute. Bold Thanksgiving condiment with zero cooking.

This is the easist one I have ever tried, and very delicious too. All my friends they love these biscuits. Thanks.

Vegetarian Shepherd's pie is just as good as regular one, and the refreshing taste from vegetables let you feel so comfortable after enjoying the meal.

Easy grilled pork ribs; dry-rubbed with spices, slow-baked, and then finished on the grill with a vinegary basting sauce.

Old-fashioned yeast-risen buckwheat buttermilk pancakes with a tangy, earthy flavor. Mix the batter the night before and wake up to pancakes with zero morning effort.

Fresh cherry tomato salsa pulsed with cilantro, garlic, jalapeño, and lime. No cooking, no canned tomatoes, just bright summer pico ready in 10 minutes flat for chips, tacos, or grilled fish.

The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.

If you can't find orange cake mix, use white or golden---just use orange juice in place of the water when preparing the mix, and add 1 tsp. of orange extract/flavoring. To the topping I also add 3/4 tsp. each of vanilla and orange extract. Garnish, if desired, with Mandarin orange segments.

No-cook strawberry freezer jam captures peak summer strawberry flavor with liquid pectin, sugar, and lemon juice. Ready in 20 minutes with no boiling and no canning equipment.

Sugar-free refrigerator grape jelly made with unsweetened grape juice, unflavored gelatin, and lemon juice. No pectin, no canning, no special equipment. Ready in 35 minutes, keeps for 2 weeks.

This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.

Spicy mango chutney simmered with apple cider vinegar, brown sugar, raisins, garlic, ginger, and dried red chiles. A bold sweet-sour Indian condiment for curries, cheese boards, and roasted meats.

Rhubarb strawberry jam preserves the brightest pairing of early summer in jars, with crushed strawberries, simmered rhubarb, sugar, and liquid pectin. Sweet, tart, and water-bath canned for shelf-stable storage.