10,000 su gai recipes

Homemade chicken sausage patties seasoned with cinnamon, allspice, tarragon, and white wine. Ground fresh from chicken thighs and pork fat for juicy, herby results.

French-style hazelnut praline buttercream built on a custard base with egg yolks, milk, and unsalted butter. A professional pastry filling and frosting.

A no-cook chicken salad with fresh ginger, artichoke hearts, baby corn, sesame oil, and soy sauce tossed in mayo and served over crisp lettuce. Light, zesty, and packed with unexpected textures.

Mohn kuchen: a traditional German poppy seed cake with a pressed shortbread base, creamy cooked poppy seed filling, and buttery streusel top. Dense, nutty, old-world dessert.

Tortilla hot dog wraps a cooked frank in a flour tortilla with mustard. A kid's lunchbox swap for buns, ready in 10 minutes and easier to pack without going soggy.

Aunt Velma's 3-ingredient Scottish shortbread is buttery, crumbly, and melt-in-your-mouth tender. Mixed by hand and baked golden, this old-fashioned holiday cookie recipe is pure simplicity at its finest.

Light angel food cake made with whipped egg whites and cake flour, frosted with a rich mocha buttercream of coffee, cocoa, and butter. A classic pairing of airy cake and intensely flavored frosting.

Cranberry swirl cheesecake, a silky vanilla cream cheese filling marbled with ribbons of tart fresh cranberry puree, baked low and slow for a crack-free holiday-ready dessert.

Chambord-spiked cheesecake with a sour cream topping and fresh raspberries. Rich, tangy, and boozy in all the right ways.

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.

Norwegian almond bars with an almond paste filling spiced with cardamom and cinnamon between buttery crumb layers. A Scandinavian cookie bar with a unique potato flake filling.

Pumpkin dump cake with a spiced pumpkin custard base, white cake mix topping, melted butter, and pecans. No mixing required for the cake layer, just sprinkle, drizzle, and bake.

Brandied cheddar spread blends sharp aged cheddar with brandy, butter, and cream for a smooth, boozy cocktail spread. Hints of nutmeg and cayenne add warmth. Makes about two cups for crackers.

Almond praline bell made from toasted ground almonds and honey-sweetened hard crack candy, shaped in a mold for a stunning edible centerpiece. A classic showpiece confection.

Minced shrimp, bacon, and water chestnuts shaped into bite-sized balls and fried golden in a wok. Crunchy outside, tender inside, these make a crowd-pleasing appetizer.

A decadent and delicious Passover layer cake. The center is filled with apricot preserves and the cake frosted with a rich whipped chocolate frosting.