9,129 su gai recipes

Cold cellophane noodle salad with soy-ginger marinated chicken, crisp asparagus, and cucumber in a spicy wasabi dressing. A light, refreshing Asian noodle bowl for warm weather.

Try something different with this delicious tea that is extremely easy to make and enjoy!

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

Rosemary turkey salad with fresh herbs, shredded Granny Smith apple, and light mayo served over alfalfa sprouts and lettuce. A fresh, lighter take on classic turkey salad for two.

Homemade vanilla almond flavored coffee mix with ground coffee, vanilla extract, almond extract, and star anise. Brew coffeehouse-quality flavored coffee at home.

Three-layer pineapple meringue torte with crushed pineapple cake, cashew-studded meringue baked right on top, and a pineapple whipped cream frosting.

Fortune Christmas Cookies, tiny marble-sized dough balls baked into bite-sized holiday treats. A simple, quick-baking variation of the Mysticandy cookie dough for the Christmas tin.

Sweet potato mini bundt cakes with currants and fresh orange peel, rolled in cinnamon sugar while warm. Low-fat and made without butter or oil.

Korean bulgogi-style marinade with soy sauce, sesame oil, sugar, garlic, and toasted sesame seeds. Works on beef short ribs, steak, or chicken for grilling.

I made this for our Pesach Seder (Passover Meal) last week, and it came out pretty well :) I've just written this up from memory for a friend who asked, so it might not be 100% accurate! Let me know if you try it and have changes to add :)

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

A traditional Jewish tzimmes with sweet potatoes, butternut squash, Granny Smith apples, prunes, and sweet red wine, baked with warm spices. A holiday side dish with deep roots.

Steamed broccoli tossed in a Japanese rice vinegar vinaigrette with garlic and stone ground mustard. A tangy, oil-free side dish ready in under 15 minutes.

Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.

Grilled cumin naan with toasted cumin seeds, garlic, and potato flakes for extra softness. This Indian flatbread cooks on the grill in 5 minutes per side for smoky, charred bubbles.

Fresh apricots cooked down with raisins, onions, and warming spices into a thick, tangy chutney that needs at least a month to age before serving.