5,204 su gai recipes

Blended pina coladas made with cream of coconut, crushed pineapple, light rum, and milk, blitzed with ice until thick and frosty. A tropical cocktail in 15 minutes.

Sanbaizu is a classic Japanese dipping sauce made with rice vinegar, dashi, soy sauce, and sugar. A light, tangy all-purpose condiment for dumplings, sashimi, and sunomono.

Have you ever tasted this kind of barbegue ribs?I can bet you never,try it now,you will never remember others!Fabulous!

A tradition in my household. Every year we make a batch of this chutney.

Pickled green mangos in a sweet-sour brine with vinegar, sugar, Hawaiian salt, and Chinese five spice powder. A tangy island-style preserve that's ready in 2 to 3 days.

Hot and spicy chili sauce made from ripe tomatoes, onions, curry powder, ginger, and nutmeg simmered with apple cider vinegar. A homemade Indian-spiced condiment for canning.

Discover how to make Lemony Anise Cookies with this easy recipe. Zesty lemon and aromatic anise combine in crisp, golden cookies perfect for any occasion. Ready in about 1 hour.

Warm spiced apple cider punch infused with cinnamon sticks, whole cloves, and fresh nutmeg, blended with orange and lemon juice for holiday gatherings.

Chinese-style caramel fried apples or bananas battered and deep-fried, then coated in crackly spun sugar with sesame seeds. Dipped in ice water for a shatteringly crisp shell.

Old-fashioned spiced peaches preserved whole in a brown sugar and vinegar syrup with cinnamon, cloves, and allspice. A Pennsylvania Dutch canning tradition.

Skewered shrimp with Caribbean seasoning grilled over embers, plated on razor-thin sugar cane and drizzled with a bright mango, lime and molasses salsa.

Homemade mocha coffee mix made with instant coffee, cocoa powder, sugar, and powdered creamer. Stir into hot water for a quick chocolate-coffee drink anytime.

Wormy apples turn caramel apples into a Halloween creepshow with red sugar coating and gummy worms peeking out. A no-bake treat kids beg to help with every October.

Orange nog blends fresh orange juice, a whole egg, sugar, and a dash of bitters into a frothy single-serve breakfast drink. Five ingredients, blender to glass in 5 minutes.

Start off your soups with this simple recipe that will have you making savory dishes in no time!

Spiced rhubarb preserve with cinnamon, allspice, and apple cider vinegar simmered into a thick, tangy spread. A versatile condiment for ham glaze or biscuit topping.