9,318 su gai recipes

Italian raisin bread for the bread machine: a savory-sweet loaf with golden raisins, pine nuts and fresh rosemary baked right into a soft eggy crumb. Drop in, hit start, add raisins on the beep.

Roasted turkey breast glazed with orange juice, sage, and thyme, then finished with sugared raspberries that melt into a tart-sweet ruby sauce. An elegant alternative to the whole-bird Thanksgiving routine.

Banana cream cake with a three-layer sponge cake filled with vanilla pudding and sliced bananas, frosted with sweetened whipped cream, and topped with toasted coconut.

Roasted broccoli sesame salad tossed in a soy, rice vinegar, and sesame oil dressing with toasted sesame seeds. Served warm or at room temperature.

Classic white cake with buttermilk and egg whites for a pure white, tender crumb. Easy two-layer recipe with a marble cake variation built in.

No-bake ice cream cake with a graham cracker crust and pink lemonade-swirled vanilla ice cream. Five ingredients, 15 minutes of hands-on work, then just freeze and slice.

Thai peanut sauce with coconut milk, red curry paste, chili paste, and peanut butter. Rich, spicy, and ready in 20 minutes. Serve with satay or as a dip.

These delicious cookies are made with egg whites, cocoa powder and chocolate chips, if you are in a gluten-free diet, you will love these sweets.

Satisfy that chocolate craving with this scrumptious cake that you will ending up making more than once.

This cake is absolutely delicious and looks very pretty with the different color fruit on top.

Poppy seed salad dressing: a sweet-tangy emulsified dressing with sugar, vinegar, dry mustard, onion juice, oil, and poppy seeds. Classic Texas-style for spinach and fruit salads.

Flour-dusted trout fillets pan-seared in fragrant walnut oil, finished with toasted walnuts and a splash of sherry vinegar. Elegant enough for company, easy enough for Tuesday.

A lighter baked rice pudding studded with chopped apples and dates, lifted with folded egg whites for a soufflé-like texture. Warm, cinnamony, and comforting.

Steamed ground turkey dumplings (shu mai) with ginger, garlic, sesame oil, and scallions in wonton wrappers. Served with a tangy fish sauce, vinegar, and chili dipping sauce. Makes 40 bite-sized gems.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Smoky, tangy Texas pit barbecue sauce made with ketchup, vinegar, brown sugar, and hot pepper sauce. Ready in 25 minutes, this bold homemade BBQ sauce brings authentic Lone Star flavor to ribs, brisket, chicken, and more.