8,464 su gai recipes

Old-fashioned wine jelly made with sweet wine, lemon juice, and unflavored gelatin. A Victorian-era holiday dessert served chilled in a glass bowl with custard sauce poured over each spoonful.

Roasted red peppers blended with sour cream and a touch of heat create a vibrant Mexican sauce perfect for tacos, enchiladas, grilled meats, or veggie bowls.

Glazed lemon squares with a Bisquick shortbread base, a tangy lemon-coconut custard filling, and a sweet lemon glaze on top. A bright, citrusy bar cookie with three distinct layers.

Add extra to your fudge, top it with this white vanilla frosting. This icing also works well with cakes.

Classic potato salad from the Los Angeles Daily News July 2, 1992

If you love dates you will enjoy this unique and tasty treat that will have you reaching for more!

Fruit-flavor popcorn balls made with Jello gelatin, corn syrup, sugar, and salted peanuts. Pick any Jello flavor for colorful, kid-friendly popcorn treats in 15 minutes.

Light and fluffy Christmas snowball cookies. Lighter and lower fat than most Christmas cookies and faster to make (no need to refrigerate overnight).

Here is a classic sweet cream base for making a variety of ice creams. Nice a rich with eggs, great for a french vanilla ice cream.

Classic prune whip dessert with mashed prunes folded into stiff meringue with cooked oatmeal and cinnamon. A light, airy no-bake treat with no fat and minimal sugar.

Corn pancakes with cheese (cachapas) puree fresh corn into a silky batter, griddle into golden pancakes, and fold warm around a stick of gouda. A Venezuelan street food classic.

Adorable spiced cider "bugs" made from dried orange halves filled with brown sugar, cinnamon stick legs, clove eyes, and a nutmeg head. Drop into hot cider for a festive holiday drink.

Low-cal cheesecake made with cottage cheese, skim milk, whipped egg whites, and gelatin instead of cream cheese and butter. A light, no-bake cheesecake with graham cracker crumb topping.

Bananas glazed in butter, brown sugar, and fresh orange juice, then topped with shredded coconut. This tropical microwave dessert is ready in 15 minutes and can be served warm or chilled.

Pork tenderloin medallions pounded thin, seared golden, and finished in a bright pan sauce of shallots, black pepper, white wine, and fresh orange juice. A 40 minute bistro-style dinner.

It seems odd that thyme is connected with dessert, but this recipe actually works out in this way, and these elegant looking bars are amazingly delicious!