5,750 su gai recipes

Quick cherry-almond drop cookies made with cake mix.

Simple sauteed cabbage: blanched then quick-fried with garlic, red pepper flakes, and thyme in olive oil. An easy 30-minute vegetable side with sweet, tender crunch.

Spicy lemongrass tofu pan-fried with Thai chili paste and fresh minced lemongrass. A 30-minute vegetarian and gluten-free main served over brown rice with steamed vegetables.

Red and white peppermint cake made with white cake mix and crushed candy canes, topped with vanilla frosting and more peppermint. A festive holiday cake with cool minty crunch.

Lamb rib chops broiled under a rosemary-garlic quince jelly glaze. A 15-minute dinner-party main with a sweet-savory lacquer that caramelizes under the broiler.

Quick microwave stuffed pork chops ready in 25 minutes. Bread stuffing fills thick-cut chops that brown first, then cook tender in the microwave.

Pickled okra recipe with dill seed, garlic, and hot peppers in a tangy vinegar brine. A classic Southern canning staple with snappy pods and a spicy kick.

Sauteed cherry tomatoes with fresh basil and olive oil, blistered in a hot skillet in just one minute. A 3-ingredient side dish ready in 5 minutes.

Harvest apple dressing combines homemade cornbread, bread cubes, sausage, chopped apples and sage for a Thanksgiving-worthy side that works with chicken, turkey, ham or pork.

Making your own mustard is easy and a perfect compliment to home-made deli recipes. You can control how smooth and how rustic and chunky your mustard is. This makes about 3/4 cup of mustard.

Elegant French layer cake with genoise, fresh strawberries, buttercream, and crème fraîche whipped cream. This show-stopping dacquoise is soaked with Framboise liqueur.

Apple and brie together create these yummy mini quiches. They are easy to pick up, perfect food for pot-luck or party.

Traditional Scottish potted hough made from slow-simmered beef shin and marrow bones with allspice and bay leaves, set in its own natural jelly.

Indonesian rujak fruit salad tosses cucumber, jicama, mango, papaya, pineapple, and Granny Smith apple in a chunky peanut, chile, palm sugar, and tamarind sauce. Sweet, sour, salty, fiery in one bite.

Szechuan pepper beef stir-fry with dry-toasted peppercorns, red chili peppers, ginger, and garlic in a shoyu-brown sugar sauce. Wok-fried and ready in 35 minutes.

Fresh strawberries, pineapple chunks, and sliced bananas tossed in glossy strawberry glaze. Four ingredients, fifteen minutes, and a one-hour chill for a fruit salad that steals the show at any cookout or potluck.