10,000 su gai recipes

Melomakarona, traditional Greek honey cookies made with olive oil, butter, and orange juice, dipped in warm honey syrup and topped with walnuts and cinnamon.

Chocolate cheesecake on a buttery Oreo crumb crust, spiked with amaretto and finished with chocolate-sour-cream glaze. Dramatic dinner-party dessert topped with toasted almonds and chocolate curls.

Marinated shark steaks soak in a bright soy-lemon-parsley marinade for 30 minutes, then broil quickly to firm meaty fillets. Fast weeknight fish dinner with a Mediterranean tilt.

Three-ingredient peach conserve made with fresh peaches, sugar, and thinly sliced lemon simmered until thick and glossy. No pectin needed, just patience and ripe fruit for a pure, bright preserve.

Buttery English toffee ball cookies studded with crushed chocolate-covered toffee bars and vanilla pudding mix, rolled in powdered sugar. Melt-in-your-mouth holiday cookie tin favorites.

This is an old family recipe that I have made a few additions too. It is sure to impress your family and guests.

No-cook freezer pickles combine sliced cucumbers and onions with sweet vinegar brine, ready to pull from the freezer whenever guests arrive.

Chocolate-marshmallow cake assembly with four layers of cake, fluffy marshmallow frosting cooked on the stove, and a poured chocolate glaze with toasted almonds. A retro showpiece cake.

This silky and rich custard pie always brings back rave reviews.

Spicy firecracker chicken wings simmered in a ginger-garlic stir-fry glaze with crushed red pepper and sherry. A sticky, glossy sauce coats every wing for bold Asian-inspired heat.

Cherry cheesecake muffins with a cream cheese and cherry jam filling hidden inside brown sugar batter with orange zest. Topped with chopped pecans.

Awesome recipe! I followed it to a Tee and the cookies came out perfect.

Beef tenderloin rubbed with curry powder, fennel seeds, and cayenne, then grilled over hot coals until charred and smoky. Four ingredients, zero fuss, and packed with bold, aromatic flavor.

Rhubarb cream pie with a custard-like egg filling, warm nutmeg, and a lattice crust baked golden. Four cups of fresh rhubarb deliver that signature tart-sweet bite.

Old-fashioned mincemeat pie filling made with real ground beef, apples, raisins, cider, and warm baking spices. A blue-ribbon recipe that freezes in batches so you're always ready for pie season.

French apple cake topped with Granny Smith apples, a brown sugar-cinnamon crumble, and a glossy apricot glaze. A bakery-worthy dessert with a tender crumb.