10,000 su gai recipes

Crostata di ricotta is the classic Italian lattice-topped tart filled with sweetened ricotta, grappa-soaked raisins, bittersweet chocolate, and orange zest. Pasta frolla crust, dusted with powdered sugar.

I was skeptical about savory cheddar cheese in a sweet cheesecake, but I still went on and made the cheesecake. I'm so glad that I did, because it actually tasted delicious.

This impossible-style pie makes its own crust from Bisquick batter, gets topped with your choice of blueberry, cherry, or apple pie filling, and finished with a cinnamon-brown sugar streusel. Under an hour, no pie crust skills needed.

A flexible basic vanilla cake template using cake flour, sugar, baking powder, eggs, and your choice of mix-ins. The starting point for chocolate chip, fruit, or layer cakes.

Celebrate the holidays with this delicious drink made with orange juice and lemon-lime soda.

Cocoa-laced crepes filled with chocolate ice cream, drizzled with warm creme de cacao chocolate sauce, and scattered with chopped pecans. A French-inspired dessert that's pure indulgence.

Fresh raspberry pie with a cinnamon-laced double crust made from butter and shortening. Cornstarch thickens the bubbling berry juice into glossy filling, brightened with lemon zest.

A puffy, golden oven-baked pancake (Dutch baby) that rises dramatically in a hot buttered skillet. Finished with powdered sugar and a squeeze of fresh lemon.

Originating from the Castle Restaurant, Olean, NY, this house salad dressing was particularly famous. The restaurant closed in the mid-1980's. The recipe was created by Chef Anthony Quirino Lentola in the 1950's.

Flour-dredged chicken browned and baked until tender, then finished with heavy cream, plump oysters, and slivered almonds. A classic, old-world surf-and-turf casserole.

Rub the steak with a mixture of ancho powder, cocoa, and cinnamon, cook it in a hot skillet, and serve the succulent steak with a refreshing coleslaw and some warm tortillas.

Mound cake: copycat dessert tasting like a giant Mounds candy bar. Devil's food layers with marshmallow-coconut filling and rich chocolate cream cheese frosting.

Chewy Greek almond macaroons made with ground almonds, egg whites, and fragrant rosewater create gluten-free cookies dusted with powdered sugar.

Cherry dream squares with an oat-and-cake-mix crust, cherry pie filling center, and a brown sugar crumb topping with nuts. A semi-homemade bar cookie that's part crumble, part pie.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

This wonderfully golden Marmalade is a real treat on scones or used as a tart filling.