10,000 su gai recipes

This cornbread is delicious, use cream style corn, stir in scallions and cheddar cheese, cheesy and moist.

The stromboli is like a giant Spanakopita. Instead of phyllo dough, make a Italian bread dough stuffed with this yummy cheese and spinach mixture. It's cheesy, oozy, and delicious.

Creamy Southern coleslaw with buttermilk ranch dressing, apple cider vinegar, celery seeds, and whole mustard seeds. Make it ahead and let it marinate overnight for the best flavor.

Oatmeal raisin drop cookies with steam-plumped raisins, oat bran, buttermilk, and walnuts. Soft, chewy, and warm with cinnamon and nutmeg. The technique that keeps raisins from going hard.

No-bake cappuccino truffles rolled in cocoa-sugar or coconut, made with instant coffee, marshmallow cream, chocolate wafer crumbs, and pecans. Makes 60 bite-sized treats in 30 minutes.

What's for breakfast? One or two of these energized and power boost bars are a great start of your day. Chocolate chips, bananas, and oats give you delicious bites and nutrient energy.

A simple and tasty treat that makes a great light snack between meals.

Bob's hot chili: ground beef simmered low and slow with whole tomatoes, tomato paste, red beans, chili sauce, and a kick of cayenne. The classic two-hour chili with serious heat.

Add some fruit to your mornings with these scrumptious muffins! Just don't forget to take an extra one for later!

Sourdough banana bread uses one cup of active starter to add tang and depth to the classic loaf. A smart way to use sourdough discard while turning ripe bananas into something memorable.

Old fashioned mustard made from dry mustard powder, brown sugar, eggs, and white vinegar cooked into a thick, sweet-hot condiment. Just five ingredients and 20 minutes for a homemade mustard with real bite.

Mediterranean broccoli and cauliflower salad tosses quickly steamed florets with a lemon-oregano dressing, Kalamata olives, and chopped sun-dried tomatoes. A bright, make-ahead side that holds in the fridge for days.

A refreshing, tasty and light salad is made with crunchy lotus roots, carrot, celery and wood ears, tossed with a flavorful soy-ginger dressing. Make it a day ahead, keep in the refrigerator overnight.

Almost whole wheat lemon berry muffins blitz fresh lemon zest into the sugar for bright citrus flavor, then fold in raspberries or blueberries. Light, tangy buttermilk muffins with a wholesome whole-grain base.

These delicious and nutritious muffins are stuffed with a rich cream cheese filling that's combined with lemon zest and honey. Breakfast time has never been this enjoyable!

Banana crunch muffins with Grape Nuts cereal, whole wheat flour, mashed ripe bananas, and egg substitute. A fat-free breakfast muffin that delivers actual crunch in every bite.