10,000 su gai recipes

Chocolate pecan shortbread cookies, food-processor easy. Cocoa-rich shortbread pressed thin and topped with crystal sugar and ground pecans for crunch.

Two-layer apricot bars with a buttery shortbread crust and a brown sugar apricot topping. Dried apricots are simmered, pureed, and baked into chewy, fruity squares.

Sagh is a simple Indian spinach side cooked with butter, ginger, and a pinch of sugar. Wilted down and warming, it pairs with any curry or flatbread.

Pan-fried cod marinated in fresh lime juice, then crisped in garlic-infused butter and finished with cilantro. A bright, low-fat fish dinner with Latin American flair.

Flourless chocolate mousseline cake with rum, coffee, and whipped cream folded into a rich chocolate-egg batter. Baked in a water bath for a dense, silky texture.

This delicious pudding is great with Ice-cream or by itself. Try It!

Old-fashioned butterscotch pie made from brown sugar caramelized in butter with milk, eggs, and vanilla. Crowned with golden meringue topping.

Transform overripe bananas into a tangy-sweet condiment with lemon zest and a hint of spice. Spreadable, jammy goodness that keeps for 2 weeks and pairs beautifully with curry.

Rich chocolate cake bakes over boiling water to create a molten pudding layer underneath, delivering warm spoon-tender comfort in every bite.

Fresh strawberry pie glace with whole berries macerated in Cointreau under a homemade strawberry glaze. Topped with sweetened whipped cream for a stunning no-bake filling.

Marinated shark steaks soak in a bright soy-lemon-parsley marinade for 30 minutes, then broil quickly to firm meaty fillets. Fast weeknight fish dinner with a Mediterranean tilt.

This coffee cake is a great morning treat either with the family or with a friend. It is moist and soft. Great served warm or at room temperature.

Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.

Old-fashioned cake doughnuts use buttermilk and a touch of nutmeg for that classic diner flavor. Lower in sugar thanks to a sugar substitute blend, fried golden in hot oil.

This is an old family recipe that I have made a few additions too. It is sure to impress your family and guests.

Spicy firecracker chicken wings simmered in a ginger-garlic stir-fry glaze with crushed red pepper and sherry. A sticky, glossy sauce coats every wing for bold Asian-inspired heat.