9,318 su gai recipes

Mango papaya chutney simmers ripe tropical fruit with apple cider vinegar, brown sugar, fresh ginger, garlic, chili, raisins, and allspice for a tangy-sweet condiment that pairs with curries, cheese, or grilled meats.

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

Never fail pastry is a five-ingredient single-crust pie shell with shortening and a touch of baking powder for extra tenderness. Forgiving dough for beginner bakers.

Vegan cocoa cupcakes made without eggs, butter, or milk. Oil, vinegar, and baking soda create the lift in these simple, one-bowl chocolate cupcakes.

Curried rice baked with dried apricots and toasted almonds in vegetable stock. A fragrant, hands-off vegetarian side dish with sweet, nutty, and spiced flavors.

Fiery habanero hot sauce sweetened with canned plums, apricots, plum jam, and sugar, then smoothed with vinegar and pimentos. A fruity, face-melting condiment that makes 10 cups.

Bread machine taco bread made with cornmeal, whole wheat flour, taco seasoning, and applesauce. A savory, spiced loaf that pairs with chili, soups, or sliced for sandwiches.

A very savory, Yucutan style tortilla chip that goes well with almost any salsa or dip.

Cranberry pineapple gelatin salad mold with fresh cranberries, celery, and cherry-lime gelatin. A retro holiday side dish set in a bundt pan.

Sparkling pineapple punch with cinnamon-infused simple syrup, lime juice, pineapple juice, and sparkling white wine. A fizzy, crowd-sized party punch served from a punch bowl.

Lemonade cake roll made with frozen lemonade concentrate in both the sponge and the vanilla whip filling. A tangy, citrus-packed rolled dessert with a powdered sugar finish.

Fresh double berry pie features a glossy raspberry and blackberry filling kissed with liqueur, sealed under a charming heart-cut top crust dusted in cinnamon sugar.

A copycat Bull's Eye BBQ sauce simmered from ketchup, tomato sauce, brown sugar, mustard, and Worcestershire into a thick, tangy-sweet, smoky barbecue sauce. Pantry staples, big cookout flavor.

Broiled filet mignon brushed with butter and oil, cooked fast under high heat for a seared crust and a rosy, tender middle. A simple steakhouse classic you can nail at home in 10 minutes.

Cranberry mince pie with a layer of prepared mincemeat topped with fresh cranberry sauce in a double crust, brushed with egg wash and baked golden. A holiday classic.

Quince and cranberry compote slow-cooked with cloves, allspice, cinnamon, and orange zest. The quince turns deep pink after two hours and gets balanced with balsamic vinegar.