8,464 su gai recipes

Golden bubble ring (monkey bread) made from homemade yeast dough balls rolled in butter, cinnamon sugar, and optional nuts, baked in a tube pan until golden and pull-apart tender.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Homemade red horseradish (chrain): freshly ground horseradish root tinted ruby with beets, sharpened with lemon juice. The classic Passover condiment for brisket, gefilte fish, or matzo.

Buttery German almond crescents dusted with powdered sugar, made with ground almonds and double extracts for a melt-in-your-mouth holiday cookie.

The cookies have the nice flavor from Irish cream, also they are so buttery, and the chocolate chips definitely give the extra bites into the cookies.

Italian-flavored shrimp dip with baby shrimp, cream cheese, sour cream, and Italian dressing mix brightened with lemon juice and chopped bell pepper. No-cook appetizer ready after a one-hour chill.

Lime velvet salad is a retro molded Jello salad with cream cheese, crushed pineapple, celery, nuts, and whipped cream. Creamy, crunchy, and unmistakably vintage.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Green tomato puree simmered two hours with just water and sugar, then blended smooth. A tangy pasta sauce that turns unripe end-of-season tomatoes into something worth keeping. Freezes beautifully.

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.

A Lowcountry classic: toasted benne (sesame) seeds ground into a paste and stirred into warm cream with oyster liquor and fresh shucked oysters. Rich, briny, and ready in 30 minutes.

Poached pears in mint sugar syrup served chilled with chocolate morsels. An elegant, light dessert with fresh mint-infused fruit and a simple chocolate garnish.

These fit every occasion, from a snack to a holiday dinner.

Extremely fresh tasting and refreshing, really very nice for a party!

Anything made with pumpkin,to me,is the all time best.These cookies are very good and be warned you cannot eat just one,so make them small.

Whole peeled tangerines soaked overnight in a honey-lime syrup spiked with dark rum. An elegant, refreshing fruit dessert that's simple to prepare and feeds a crowd.