10,000 su gai recipes

Sauteed filet mignon with a red wine vinegar and cream pan sauce finished with shallots. A classic French bistro technique that turns simple steaks into an elegant dinner.

Ground beef tacos with cumin, garlic, black olives and fresh tomato in crispy taco shells. Classic Tex-Mex weeknight dinner ready in 35 minutes.

Cheddar olive tart: a savory custard of eggs, cream, sharp cheddar, and sliced black olives baked into tart shells. Brunch or appetizer, ready in 40 minutes from a single bowl.

Easy homemade pie crust with a vinegar-and-egg dough that stays flaky and tender. Uses both margarine and shortening for a workable pastry that rolls out without cracking.

Peking pancakes (Mandarin pancakes) made with boiling water dough, lard, and sesame oil. Thin, pliable wrappers for Peking duck and mu shu pork. Just 4 ingredients.

Oros prawns, a South African favorite: garlic-butter prawns tossed in a sticky-sweet, spicy glaze of orange Oros cordial and Nando's peri-peri sauce. Sweet, hot, and ready in 20 minutes.

The classic Minnesota tater tot hotdish: seasoned ground beef under creamy mushroom soup, crowned with crispy tater tots baked golden. A three-ingredient weeknight comfort casserole.

This is a basic and simple beef brisket recipe that is easy to prepare and wonderful to enjoy!

Chunks of ham, tender noodles, sweet corn, and melted cheddar cheese slow-cook together into a creamy casserole that requires almost zero effort.

Caper sandwich butter: two ingredients, five minutes. Unsalted butter blended with finely chopped capers for a briny, savory spread that upgrades any sandwich or open-faced toast.

Barbecued steaks tenderized with a lemon-mustard rub that melts into pure beefy flavor on the grill. Just 3 ingredients and a 4-hour room temp rest.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Biskuitstreifle, a traditional German soup garnish of light baked egg-and-flour strips. A sponge-like savory dough cut into thin batons, dropped into broth just before serving for body and bite.

Pan-fried oysters dredged in flour and cooked in hot oil until golden and crispy. A simple four-ingredient recipe with a humorous nod to pearl-bearing oysters.

A three-meat loaf of beef, pork, and smoked ham crusted with breadcrumbs and corn tortilla mix, then braised in smoky chipotle sauce. Mexican-inspired comfort food that feeds a crowd.

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.