10,000 su gai recipes

Savory palmiers made with puff pastry rolled around honey mustard, prosciutto, and Parmesan. Baked golden and flaky for an elegant appetizer.

No-bake Special K cereal cookies made with peanut butter, sugar, corn syrup, and crispy rice cereal. These crunchy, sweet clusters come together on the stovetop in under 15 minutes with just a handful of pantry staples.

Maple nut bundt cake with swirled layers of cinnamon-sugar nuts baked into a pudding-enriched batter, then drizzled with maple-vanilla glaze. Starts with a cake mix but tastes from scratch.

Grilled flank steak rolled with stir-fried cabbage, then wrapped in flatbread with wasabi-ginger cream cheese creates Japanese-fusion pinwheels for elegant entertaining.

No-bake tiramisu cake with angel food cake soaked in espresso and amaretto, layered with ricotta-mascarpone cream and topped with grated chocolate.

Classic New York black and white cookies with soft, cakey rounds frosted half in vanilla fondant and half in chocolate. Bakery-style cookies made with cake flour for that signature pillowy texture.

Buttery shortbread base topped with raspberry jam and broiled almond meringue. Two-stage baking creates layers of tender cake, fruity jam, and golden meringue.

Fresh tomato and scallion salad dressed with raspberry vinegar, sugar, and parsley. A five-ingredient no-cook side dish that highlights peak-season ripe tomatoes.

Buttermilk chocolate cake with fudge icing, a moist, tender chocolate sheet cake made with buttermilk and boiling water, topped with a cooked, poured fudge frosting that sets glossy and rich.

Impossible pecan pie makes its own crust as it bakes, using Bisquick to form a thin layer underneath the pecan-corn syrup custard. No rolling, no chilling, just dump and bake.

This is one of the basic dessert sauces. It is luscious simply served with fresh fruit.

A delicious alternative for dessert that is made with half-ripe mangoes.

Light crustless asparagus quiche with mozzarella, cottage cheese, Parmesan, and fresh parsley. A high-protein, low-fat brunch or dinner that's naturally gluten-free.

Oatmeal ranger cookies pack rolled oats, corn flakes, and shredded coconut into a chewy brown-sugar dough. The cowboy-cookie cousin with a crisp-edge crunch from the corn flakes.

Maple walnut poundcake with a cinnamon walnut streusel swirl and pancake syrup sweetening the batter. A dense, tender tube-pan cake that makes its own maple glaze as the streusel melts during baking.

Creamy chicken and macaroni casserole: cubed chicken breast and elbow pasta in a sour cream and cream of chicken sauce, topped with melted cheddar and Monterey Jack. A pantry weeknight dinner.