4,475 su gai recipes

Pasta per pizza is an authentic Italian pizza dough with just five ingredients: flour, water, yeast, olive oil, and salt. Kneaded until soft and velvety, it makes two thin-crust pizzas.

Traditional Greek chickpea soup with rosemary, olive oil, and a bright squeeze of lemon. Just five ingredients, long-soaked dried chickpeas, and the patience to let simplicity shine.

Nut crust made with minced nuts, flour, margarine, and cold water for a tender, toasty pastry shell that works under savory tarts or sweet pies. A flaky pie crust alternative with a buttery crunch.

Black olive paste (pure di olive nere) blends pitted Italian or French olives with olive oil, lemon, pepper, and bread crumbs. Italian-style spread for crostini, sandwiches, and pasta. Vegan, keeps for weeks.

Easy oil pie crust with just four ingredients and no butter to cut in. This no-chill pastry rolls out fast for any single-crust pie.

Four-minute brownie pie with no crust needed. Beat everything together for 4 minutes, pour into a pie pan, and bake. Fudgy, crackly-topped, and best served warm with ice cream.

No-bake frozen fruitcake salad with sour cream, whipped topping, candied cherries, pineapple, bananas, and pecans. A retro holiday dessert that freezes into a creamy, fruity slice.

Zucchini-Lemon Muffins: tender, lemon-bright muffins lightened with egg substitute and just a quarter cup of oil. Bright citrus zip cuts through soft zucchini crumb.

Sausage muffins combine cornbread batter with crumbled breakfast sausage and Parmesan cheese for a portable savory breakfast. Freezer-friendly and great on the go.

Banana-Green Mango Chutney pairs ripe bananas with unripe mango, fresh ginger, serrano chile, and raisins in a tangy sweet-hot sauce. Ready in 30 minutes and keeps refrigerated for 2 weeks.

Rustic sour cream yeast bread shaped into a flat round and baked free-form on a cookie sheet. Food processor dough with a tender, tangy crumb and sesame seed top.

Stuffed French toast sandwiches filled with mashed banana, walnuts, and nutmeg, pan-fried golden in butter. A decadent weekend brunch ready in 20 minutes.

Classic New Orleans bananas Foster: halved bananas caramelized in brown sugar and butter, flambeed with rum, and spooned over French vanilla ice cream tableside.

Savory bread machine loaf made with onion soup mix, cottage cheese, and sour cream for a soft, tangy crumb. Tastes like California onion dip baked into bread.

Texan fried pies stuffed with spiced dried apricot filling in a flaky, vinegar-laced pastry. Hand-held, golden-fried, and dusted with sugar. A classic Southern dessert from scratch.

Modern hardtack made with flour, masa harina, wheat germ, and oats for a more nutritious survival bread. A shelf-stable cracker that keeps indefinitely in airtight containers.