10,000 su gai recipes

Homemade ravioli made easy with wonton wrappers, stuffed with a creamy shrimp and fresh sweet corn filling. Poached in minutes, these little parcels burst with summery flavor.

Pepperoni and cheddar stuffed pizza bread baked from frozen bread dough. Four ingredients, golden crust, melty cheese center. Easy game-day or after-school snack.

Classic savory kugel with egg noodles, butter, and eggs baked until golden and set. Four ingredients, endlessly forgiving, and the ideal side for any roast.

Ginger garlic bread with fresh ginger and garlic pureed into butter, spread on a split baguette, and broiled until golden. A 4-ingredient twist on classic garlic bread ready in 20 minutes.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Bagna cauda, a warm Italian dip of olive oil, butter, garlic, and anchovies simmered until silky. Served fondue-style with fresh vegetables and crusty bread.

Popcorn with cheese tosses freshly popped stovetop kernels with melted butter and grated Parmesan, then bakes briefly so the cheese sets into a crispy savory coat. Movie night, upgraded.

Cheese grits casserole bakes garlic grits with cheddar, eggs, butter, and Parmesan into a rich Southern side dish, topped with jalapenos and paprika for the spicy upgrade. Brunch staple.

Bacon-wrapped oysters broiled until the bacon crisps and the oysters turn plump and briny. A classic two-ingredient appetizer secured with toothpicks and ready fast.

Pan-seared filet mignon cooked in butter and olive oil. Just four ingredients, high heat, and three minutes per side for a steakhouse-quality crust at home.

Homemade mild Italian sausage, bulk sausage is easy to make at home and just a bit more work to stuff.

Microwave oyster stew warms canned oysters in buttery milk with celery salt and cayenne. A six-ingredient seafood soup ready in 5 minutes flat.

Salmonettes are Southern-style fried salmon (or tuna) patties leavened with baking powder and the reserved canning liquid to puff up light and crisp in hot oil. Five-ingredient pantry dinner ready in 15 minutes.

Soy-sherry marinated broiled chicken served cold, perfect for picnics and summer gatherings. Feeds a crowd of 12 with crispy, savory skin and tender meat you can make ahead.

Sauteed filet mignon with a red wine vinegar and cream pan sauce finished with shallots. A classic French bistro technique that turns simple steaks into an elegant dinner.

Ground beef tacos with cumin, garlic, black olives and fresh tomato in crispy taco shells. Classic Tex-Mex weeknight dinner ready in 35 minutes.