10,000 su gai recipes

Jello rolls are sweet yeast rolls filled with dry Jello powder, sugar, and pecans, rolled up cinnamon-roll style, and drizzled with a powdered sugar glaze. A colorful, retro treat.

It's an ever-so-easy yet delicious fruitcake. It's loaded with dried and candied fruits, and nuts.

French salmon rillettes blending poached fresh salmon with smoked salmon shreds, butter, Armagnac, and whole roe folded in. A silky, shimmering spread for toasted baguette and cornichons.

Seared scallop salad on a bed of lettuce with julienned red pepper, enoki mushrooms, and fresh cilantro, dressed in a sesame-ginger lemon vinaigrette.

Pressure cooker orange cheesecake: mandarin segments on top after inverting, with a whole wheat crumb base and silky orange-sauced finish. Steamed dessert that skips the water bath drama.

Grilled shark kebabs marinated in rice wine, dry sherry, soy sauce, ginger, and garlic. Firm, meaty fish that holds its shape on the skewer and picks up smoky char from the coals.

Traditional Mexican posole with pork loin, pork rinds, pork shanks, dried hominy, red chili pods, and oregano. A rich, hearty stew simmered low and slow for hours.

Christmas hazelnut balls rolled in powdered sugar, a buttery shortbread-style cookie with ground hazelnuts and vanilla. No eggs needed, melt-in-your-mouth tender.

Griesssuppe is a traditional German semolina soup made with beef broth, egg, nutmeg, and butter. A simple, warming comfort soup that simmers for an hour to develop deep, silky body.

Streuselkuchen: the classic German yeast-risen crumb cake topped with a buttery brown-sugar cinnamon streusel that bakes into a thick, craggy crust. The German bakery favorite for kaffee und kuchen.

Double-cocoa chocolate cookies studded with mint chips, then drizzled with a glossy homemade chocolate glaze. Fudgy, minty, and intensely chocolatey with crispy edges that shatter on the first bite.

Three-ingredient homemade dog treats made with pureed beef liver, garlic, and corn muffin mix baked into firm, crunchy squares. Easy to make, easy to freeze, and dogs go absolutely crazy for them.

Crunchy walnuts and hazelnuts get glossy maple syrup coating in this traditional Algonquin candy, studded with chewy prunes for a sweet-nutty treat that honors indigenous maple heritage.

Silky baked egg custard with fresh ginger, brown sugar, cinnamon, and nutmeg. Gently cooked in a water bath for a wobble-in-the-center finish. Serve warm or chilled.

A no-bake daiquiri cheesecake with rum, lime juice, and whipped cream on a graham cracker crust. Cool, creamy, and boozy. Chill overnight for the best set.

Old-fashioned blackberry jam cake with warm spices, pecans, and raisins topped with silky caramel icing. Southern heritage cake with allspice, cloves, and buttermilk crumb.