10,000 su gai recipes

Oven-baked curried rice pilaf with dried apricots, toasted slivered almonds, and vegetable stock. A hands-off vegetarian side dish with sweet-savory depth.

This layer cake brings together the sweet and tender flavors of bananas with the rich and nutty taste of toasted walnuts, all layered together in a moist and delicious cake. This heavenly creation is perfect for those who love the combination of fruit and nuts, and it's a great way to use up those overripe bananas sitting on your counter.

Orange French toast soaked in fresh orange juice and Grand Marnier, pan-fried golden, then tossed in brown sugar. Brunch-worthy breakfast with citrus depth.

Soft French buttercream cookies made with powdered sugar, cream of tartar, and vanilla. Tint the dough with food coloring and top with colored sugar for holidays or parties.

Italian Christmas bread for the bread machine: an egg-rich, raisin-studded sweet loaf with an egg wash crust. A holiday panettone-style bake with minimal hands-on time.

Apple streusel squares with a buttery shortbread crust, cinnamon-raisin sauteed apples, and a pecan-brown sugar crumble topping. Three layers of fall flavor in every bar.

Three-ingredient flourless peanut butter cookies. Just peanut butter, sugar, and one egg. Naturally gluten-free, ready in 22 minutes. The classic dorm-room dessert.

A tiramisu-inspired strawberry cake: angel food layers soaked in Grand Marnier, filled with cream cheese and fresh berries, frosted in whipped cream, and served with a double strawberry sauce.

Layers of enriched yeast dough twisted with spiced almond filling create a stunning centerpiece bread that's perfect for holiday brunches and special breakfasts.

Pecan cinnamon muffins with brown sugar, chopped pecans, and warm cinnamon in a quick oil-based batter. Golden, tender breakfast muffins best served hot with butter and jam.

Date oatmeal bars with a thick, jammy date filling sandwiched between two layers of buttery oat crumble. A vintage three-layer bar cookie that's chewy, sweet, and wholesome.

German fruit torte with a buttery press-in pastry shell, glazed fruit filling, almond-meringue coated sides, and sweetened whipped cream on top. A showpiece dessert.

Obsttorte, the German fruit torte built on a buttery pressed shortbread crust, filled with whole fruit set in a glossy fruit glaze, edged in almond meringue, and crowned with vanilla whipped cream. Works with any fruit you love.

Oyster loaves stuffed with butter-sauteed fresh oysters in hollowed-out French bread, wrapped in milk-soaked cheesecloth, and baked until golden and crisp.

Creamy, silky and rich. Only one small bite will tell you how delicious this cheesecake is.

Harvard beets in a sweet and tangy cornstarch glaze made in the microwave. Five ingredients, ready in minutes using canned beets. A classic New England side dish.