5,753 su gai recipes

Pan-seared chicken breasts crusted with cracked peppercorns, thyme, and bay leaf, finished with a white wine pan sauce. Bold flavor from a simple herb-pepper blend.

Baked chicken legs glazed with raspberry jam, balsamic vinegar, and red pepper flakes for a sticky sweet-heat finish that caramelizes beautifully in the oven.

Sizzling pork pockets with Dijon-marinated pork loin strips stir-fried and stuffed into warm pitas with lettuce and creamy tarragon dressing. A quick, flavorful weeknight dinner.

Stuffed beef patties with Swiss cheese and ham sealed inside lean ground beef. Ice water in the meat keeps the burgers juicy while the cheese melts into a gooey center.

Shrimp paste spread made with ground shrimp, creamed butter, nutmeg, and cayenne, topped with toasted bread crumbs and baked until golden. Serve chilled as an appetizer.

A simple baked rice soufflé with brown rice, eggs, green chili peppers, and melted cheese on top. Just 5 ingredients for an easy vegetarian main dish.

Fork-tender beef roast braised low and slow with canned tomatoes and briny Spanish green olives. Just 4 ingredients for a rich, flavorful pot roast dinner.

Pork Pinwheels with Roasted-Garlic Mayonnaise recipe

Smoky Southern catfish pate blended with cream cheese, butter, red wine, garlic, and lemon. A silky, no-cook spread served chilled on toast fingers with a squeeze of fresh lemon.

Hand-formed shrimp balls with ginger and garlic, deep-fried until golden and drizzled with a savory celery, oyster sauce, and vodka pan sauce. A showstopping Chinese appetizer.

Cube steaks marinated overnight in seasoned salt and red wine, coated in Bisquick, pan-fried until crispy in butter and oil, then baked until tender. A two-step method for the crunchiest chicken fried steak.

Five-ingredient herb butter sauce with rosemary, tarragon, and lemon that doubles as a grilling baste and warm dipping sauce for shrimp, crab, lobster, and crawfish.

Shrimp, scallops, and crab on a pesto-tomato base with smoked mozzarella, anchovies, kalamata olives, and capers. A Mediterranean seafood pizza baked on a stone in 20 minutes.

Maine-style seafood casserole loaded with haddock, scallops, and lobster meat baked in butter. Just four ingredients, 30 minutes, and feeds a crowd of 16.

Pan-fried shrimp and Monterey Jack gyozas with Chinese sausage, water chestnuts, and ginger, served in a silky lime cream sauce. East-West fusion dumplings that freeze beautifully.

Three pounds of shrimp broiled in garlic-lemon butter with a dusting of paprika. Serve with crusty French bread to soak up every drop of that buttery, garlicky pan sauce.