4,475 su gai recipes

Steamed chocolate hazelnut pudding with grated chocolate, ground hazelnuts, and folded egg whites, served with lightly whipped cream. A classic British-style dessert.

Microwave poached pears glazed with orange marmalade, brown sugar, and citrus zest, served chilled with a creamy yogurt sauce. A light, elegant fruit dessert.

Tender chicken pieces stir-fried with carrots and celery in tangy plum sauce, finished with ginger, sherry, and Chinese pickles. Glossy cornstarch gravy coats every bite.

A Halloween Waldorf salad shaped like a werewolf with carrot fangs, alfalfa sprout fur, and radish eyeballs. Crisp apples, walnuts, and raisins in a creamy dressing kids love.

Chocolate spritz cookies made with melted semi-sweet chocolate chips in the dough, pressed through a cookie press and topped with red cinnamon candies. Makes about 7 1/2 dozen.

Mandarin orange cornbread with orange extract and canned mandarin slices stirred right into the batter. A sweet, citrusy twist on classic cornbread that bakes in 30 minutes.

Chocolate peanut butter scones with bittersweet chocolate hidden inside, chopped peanuts throughout, and a brown sugar dough. A bakery-style treat with a melting chocolate center.

You won't be able to hear the American National Anthem while you enjoy this hearty dish that will satisfy your hunger in a heartbeat.

Lemon drop cookies with fresh lemon juice, cream of tartar, and no eggs. Crispy, tangy, and eggless. A simple drop cookie that bakes fast at high heat for crackly edges.

Bread machine coffee bread with instant coffee, currants, toasted almonds, brown sugar, and applesauce. A lightly sweet loaf with warm coffee flavor and nutty, fruity bites throughout.

Classic Canadian butter tart filling baked as a full pie with brown sugar, corn syrup, butter, and currants. Gooey, caramel-sweet center with a just-set custard texture. So good, eh?

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

Prosciutto di Parma with warm fig tartlets drapes salty-sweet prosciutto over individual pastry rounds baked with fresh fig halves. A stunning Italian appetizer for summer or early fall entertaining.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.

Three layer pumpkin pie with a spiced pumpkin filling, brown sugar pecan streusel, and a creamy vanilla cream cheese topping. Makes two showstopper pies for Thanksgiving.

Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.