8,464 su gai recipes

Summer's best fresh peach pie with juicy fruit filling spiced with cinnamon, nestled in a buttery double crust that bubbles with sweet peach nectar as it bakes.

Rocky road frosting with chocolate, miniature marshmallows, and salted peanuts folded into a buttercream base. The classic ice cream flavor turned into a chunky cake topping.

Pineapple orange mousse whips evaporated milk into a light frozen dessert with tropical orange and crushed pineapple. Old-fashioned two-step chill method, no gelatin or ice cream maker needed.

Roquefort and cheddar cheese biscuits coated in toasted sesame seeds. Savory, crumbly bite-sized appetizers baked golden in just ten minutes.

Traditional German Rumtopf: a layered preserve of summer fruits, sugar, and rum that builds up over the season and matures into a boozy Christmas dessert by winter.

Light basmati rice pudding made with skim milk, raisins, and vanilla, folded with whipped topping for a creamy, airy texture. A low-fat Indian-inspired dessert.

Green pepper jelly made with fresh bell peppers, vinegar, cayenne, and Certo pectin. A sweet-hot condiment that pairs with cream cheese and crackers, grilled meats, or barbecue.

Creamy caramel custard (flan) made with cream cheese, condensed milk, evaporated milk, and vanilla, baked in a water bath over caramelized sugar. Lighter with fat-free milks.

Biscotti Napoletani: traditional eggless Italian almond biscotti with whole and ground almonds, sweetened with corn syrup. Twice-baked Neapolitan cookies built for dunking in espresso or vin santo.

Indian chicken balls with curry powder, chutney, almonds, and cream cheese rolled in shredded coconut. A no-cook appetizer that makes 36 bite-sized party snacks.

Fluffy apricot salad dressing made with apricot nectar, eggs, and whipped cream for a fruity, custard-like topping. A retro gem that transforms any fruit salad into something special.

Cranberry orange ring arranges crescent roll dough filled with cranberry-orange relish and cinnamon into a festive wreath shape, baked golden and drizzled with powdered sugar glaze.

Four-ingredient cherry dump cake with a buttery yellow cake mix crust, two cans of cherry pie filling, and a nutty crumble topping. Served warm with ice cream.

Lemon butter glazed chicken breasts lightly floured, sauteed in butter, then simmered in lemon juice and chicken broth. The pan sauce reduces into a syrupy glaze.

Bring out the Scottish in you with these delicious snacks that are perfect to eat after having a hearty dinner.

Ricotta gives the frittata creaminess and the moist texture, spinach provides lots of nutrition and mint makes the frittata taste so refreshing. A great breakfast to let your day get started.