8,464 su gai recipes

Bread machine blueberry oatmeal bread combines rolled oats, bread flour, and canned blueberries for a soft hearty loaf. Hands-off yeast bread with chewy oat texture and berry color.

Six-ingredient oatmeal cookies with butter, orange zest, and almond extract pressed with a fork and baked golden. No flour, naturally gluten-friendly, and impossibly tender with a sandy, melt-away texture.

Fresh cherry sauce simmered with white wine and lemon juice, pureed smooth, then studded with whole cherries. Nutmeg and cayenne add quiet warmth. A make-ahead sauce for pork, duck, or game.

I have adapted this recipe from one called "Mom's Chocolate Pudding" in my new FAVE cookbook, "La Dolce Vegan!" by Sarah Kramer. Check her out at GoVegan.net! :D I swapped out tapioca starch for cornstarch as corn is a very high allergy food, to make this recipe not only Vegan, but also more Allergen FREE. Chocolate is still an allergen, but I can do on occasion, so I hope you can too...

Peaches in red wine Tuscan style with blanched peaches soaked in a hot vanilla-sugar wine syrup with roasted almonds and fresh mint. An elegant Italian summer dessert.

Boldly spiced grilled sirloin rubbed with black pepper, caraway, turmeric, and cardamom. Indian-inspired steak for adventurous grill masters.

Italian-style cheesy popcorn tossed with grated Parmesan, basil, oregano, and black pepper. A low-calorie savory snack with big flavor.

Easy raisin sauce: a classic sweet-tangy companion for baked ham, made with brandy-plumped raisins, Dijon, red wine vinegar, brown sugar, and brown sauce. An Easter dinner essential.

Three-ingredient barley flour pie crust for gluten-sensitive bakers. Press it in with your fingers for a tender, nutty base that bakes up crisp without rolling or chilling.

Watercress salad with a Chinese-style bean curd cheese and tahini dressing. Blanched watercress tossed in a creamy, savory fermented bean curd dressing with chili flakes and lemon.

A traditional Irish oatmeal cream dessert from County Donegal. Pinhead oats soaked in milk, folded with whipped cream, orange zest, and a whisper of lemon. Silky, set, and topped with fruit sauce.

Boozy homemade eggnog spiked with a full quart of bourbon and two cups of brandy, enriched with vanilla ice cream and folded with whipped egg whites. The big-batch holiday party punch.

Flourless chocolate cake studded with dried mission figs simmered in dark rum. Dense, fudgy, and boozy with deep cocoa flavor. Serve chilled with soft whipped cream for a dinner party dessert that feels effortlessly sophisticated.

Spiced rhubarb-strawberry pie with a hint of pumpkin pie spice setting it apart from standard versions. Lattice-topped and baked hot for bubbling juice and golden crust. A spring classic with autumn warmth.

An old-fashioned Mexican beef chili: diced beef braised with garlic, cumin and oregano in a smooth purée of dried chiles, served with a border of fried refried beans. Real chiles, real depth.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.