10,000 su gai recipes

Chocolate muffins packed with nutrients from an avocado you won't detect and protein from Quinoa Flakes!

Chewy oatmeal trail mix cookies loaded with chocolate chips, raisins, walnuts, and sunflower seeds. Soft centers, golden edges, and a backpack-friendly chew that holds up for days.

These mini pizza muffins are quick-easy to make, and very tasty. They won't last long, kids and adults gobble them up in record breaking time. Great for a snack and they freeze very well (that is if you can get them into the freezer before someone eats them all!)

Italian steamed mussels in white wine with garlic and fresh parsley, served chilled as an elegant appetizer. Just five ingredients and a simple stovetop method.

Savory whole wheat drop biscuits loaded with three cheeses, fresh dill, garlic, and parsley. High-fiber, herb-packed sides that pair perfectly with soups and stews.

Literally 5 minutes of cooking time. Start to finish this baby bok choy about 10 minutes and is packed with flavor.

Chinese longbeans stir-fried with cloud ear fungus, silk squash, shallots, and ginger in an oyster sauce and rice wine glaze. Swap in green beans and zucchini if you can't find the Asian varieties.

This Asian flavored millet salad is so refreshing and tasty, it is full of nutriton and loaded with delicious flavors!

Sugar-free strawberry ice made with pureed strawberries, lemon juice, and sugar replacement. A light, diabetic-friendly frozen dessert with almost no calories.

Authentic Thai street-style pad thai with chewy rice noodles, shrimp, tamarind, and fish sauce. Quick wok-tossed noodles with cashews and lime in 20 minutes.

Beef and Italian sausage chili with a tablespoon of instant coffee for depth, two kinds of beans (kidney and refried), and a Monterey Jack topping. Captain's recipe.

Make your pasta dishes seem authentic with this spaghetti sauce made of Italian sausage, tomatoes and a variety of spices.

Classic chocolate chip cookies with butter-flavored Crisco, brown sugar, and walnuts. Crispy edges and chewy centers in 30 minutes. Makes 3 dozen cookies perfect for any occasion.

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.

My family loved this meatloaf! I used hot Italian turkey sausage and italian breadcrumbs; also, made the sauce with red wine. The leftovers were eaten before going to bed. It's a winner.

A fantastic non-pork sausage packed with Asian flair.