9,129 su gai recipes

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.

Diet blueberry bread pudding made with fresh blueberries, diet bread, skim evaporated milk, and minimal sugar. A lighter take on classic bread pudding with bright berry flavor.

Home-canned peach pie filling spiced with cinnamon, cloves, and nutmeg, with apple and golden raisins for body. Four pints from one canning session means peach pie any month of the year.

Plum relish slow-cooks plums with apples, onions, vinegar, brown sugar, ginger, and cloves into a thick sweet-spicy condiment. Big-batch chutney for cheese boards and roasts.

Six-ingredient pickled jalapenos packed whole into jars and sealed in a vinegar-olive oil brine with pickling spice. Simple Texas-style pickled peppers ready in 30 days.

A boozy coffee punch with Kahlua, vanilla ice cream, and whipped cream that serves 14 from one batch. This crowd-pleasing holiday drink comes together in minutes with no cooking required.

Sweet and sour TVP with pineapple, carrots, and green pepper in a tangy cider-vinegar glaze. A high-protein vegan take on the takeout classic, easily made gluten-free with tamari and served over rice.

German braised red cabbage in red wine with apples, cinnamon, and cloves. Sweet-tart Rotkraut simmered until tender but still crisp, a classic side for roast pork or sauerbraten.

Old-fashioned chocolate fudge made from scratch with unsweetened chocolate, sugar, milk, and butter, cooked to soft ball stage. Studded with walnuts and candied cherries.

Kris Kringle no-bake bars layer crisp rice cereal with peanut butter and corn syrup, topped with melted chocolate and butterscotch chips. Six ingredients, 30 minutes, no oven needed.

This dark sauce takes advantage of chocolate's affinity for red wine. Dutch process cocoa lends the sauce richer chocolate flavor than regular unsweetened cocoa.

Indian-spiced sweet and sour okra simmered with garlic, cumin, turmeric, and lemon juice. A vibrant vegan side dish that turns okra skeptics into believers in 40 minutes.

Marinated grilled portobello mushrooms in an olive oil vinaigrette with balsamic vinegar and lemon juice. Three cooking methods included: grill, broil, or bake.

Pit-style pork shoulder roast smoked over hickory wood chips with a tangy mustard-vinegar BBQ sauce. Slow-grilled for 3 hours using indirect heat until falling-apart tender.

Florida-style barbecue sauce with orange, pineapple, and mango juice mixed with dark brown sugar, ketchup, and onion juice. A sweet, tropical BBQ sauce that makes 1 1/2 quarts.

Gujarati-style green beans with popping mustard seeds, garlic, and dried red chili. A quick Indian side dish that's savory, slightly sweet, and full of aromatic spice.