8,464 su gai recipes

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Great for kids, burgers that look like they're filled with worms. Good for Halloween.

Homemade blueberry marmalade with real orange and lemon slices. This small-batch canning recipe yields 9 half-pint jars of jewel-toned spread that's half jam, half citrus marmalade.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

Citron preserves, a spiced lemon and raisin conserve simmered with sugar, cinnamon and clove until thick and glossy. A small-batch, no-pectin preserve to spread on toast or spoon alongside cheese.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.

Slow cooker chicken casserole with mushrooms, artichoke hearts, dry sherry, and tarragon. A set-it-and-forget-it crockpot dinner that cooks 8 hours on low and finishes with a quick thickened pan sauce.

Quick sauteed apples with amaretto glaze, raisins, and toasted almonds. Warm, boozy dessert ready in 15 minutes, topped with whipped cream.

Homemade strawberry rhubarb fruit leather with just 4 ingredients. Simmer, puree, and dry for chewy, tangy-sweet snack strips the whole family will love.

Apple topped cake with whole wheat flour, honey, egg whites, and yogurt in the batter, crowned with sliced apples and a cinnamon-sugar drizzle. A lighter bake.

Soft cream cheese cookies studded with pecans and swirled with apricot preserves, topped with matching apricot frosting and coconut for pillowy sweetness.

Soft pumpkin walnut cookies topped with maple frosting. Made with real pumpkin puree, brown sugar, pumpkin pie spice, and crunchy walnuts for a cakey fall cookie.

Thick swordfish steaks rolled in olive oil, broiled, and topped with savory anchovy butter. Garnished with lemon, anchovy fillets, and olives. Classic French Mirabeau style in 30 minutes.

Barbecue deviled eggs with chopped smoked pulled pork, Dijon, and hot sauce. A Southern twist on the classic picnic appetizer that turns leftover barbecue into a creamy, smoky party bite.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.