5,204 su gai recipes

Ravioli with sweetbreads filling: a classic French-Italian preparation of ground veal sweetbreads, shoulder, shallots, and Cognac baked into a rich pasta stuffing. Old-world fine dining at home.

Very great orzo and toasted barsley, light and healthy.

Mixed bean soup: a hearty medley of ten beans, peas, and lentils soaked and slow-simmered into a thick, savory pot, finished with red wine and fresh parsley. Frugal, high-fibre comfort in a bowl.

A simple marinade that can be used on steak, pot roasts or even burgers.

Learn all about spices with this recipe that will help you add some flavor to your cooking skills!

Sauteed mushrooms with tarragon, garlic, and a splash of soy sauce. A simple vegetarian side dish or appetizer with just 5 ingredients and 10 minutes of active cooking.

Curry basmati rice with your choice of vegetables, designed for easy meal prep. Cook the rice, pack with raw veggies, and microwave at work for a hot, healthy lunch in minutes.

Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.

Microwave eggplant and tomatoes over rice noodles is a four-ingredient lunch ready in 10 minutes. Healthy, no-oil, vegan meal-for-one.

No-bake salad pizza with spinach dip spread on an Italian bread shell, topped with chicken, broccoli, tomato, and scallions. Ready in 20 minutes, no oven needed.

Bring some exotic flavor to your crockpot with this succulent dish made with eggplant, zucchini and black olives.

Homemade salt substitute blend of basil, savory, celery seed, cumin, sage, thyme, and marjoram. A pungent, sodium-free seasoning for low-sodium diets that adds real flavor.

Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.

Massive fire camp chili recipe scaled to feed 1,200 people. Pinto beans, ground beef, bacon, jalapenos, and chili powder simmered for 6 hours over an open fire. A true crowd feeder.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Five-grain hot cereal with brown rice, barley, millet, rye, and wheat berries cooked with dried apricots. A hearty whole-grain breakfast with natural sweetness.