10,000 su gai recipes

No-bake cheesecake filling on a cinnamon cookie crust, topped with golden meringue. The filling sets from condensed milk and lemon juice, no water bath needed.

Three-ingredient mustard sandwich butter made with Dijon and dry mustard for double the kick. A savory compound butter spread ready in 5 minutes.

Kill your hunger with this delicious cheese spread that is perfect for sandwiches or crackers.

This no-cook banana bread dip blends ripe mashed bananas with warm cinnamon, nutmeg, and quick oats for a creamy, scoopable treat ready in 10 minutes flat. Serve with fruit, pound cake cubes, or vanilla wafers.

Soft pumpkin walnut cookies topped with maple frosting. Made with real pumpkin puree, brown sugar, pumpkin pie spice, and crunchy walnuts for a cakey fall cookie.

Warm apple spice cake loaded with green apples, bourbon-soaked raisins, and toasted pecans, drizzled with homemade maple caramel sauce. A dense, fragrant fall dessert.

A simple and delicious pie that uses strawberry soda to give it an amazing taste!

Red chili marinated pork with garlic and oregano, soaked overnight and slow-cooked until tender. Works with ribs, chops, or any cut. Add potatoes to the marinade for a one-pot meal.

Master white bread recipe from 1941 with just six ingredients: flour, water, yeast, sugar, salt, and shortening. A classic two-loaf recipe with three rises and a hot oven bake.

Boozy bundt cake soaked in an apricot-rum glaze that seeps into every crumb. A showstopper dessert that tastes fancy but starts with a box mix.

Midnight cake with Dutch-process cocoa, buttermilk, and oil for a dark, tender crumb. Filled with raspberry jam and frosted with whipped chocolate cream.

Mocha toffee crescents are buttery espresso-laced shortbread cookies studded with toffee chips, shaped into crescents and dipped in dark chocolate. Cookie tin showstoppers.

Southern-style pole beans slow-simmered with a smoked ham hock until tender and deeply flavored. Just five ingredients and pure comfort.

Peanut butter chocolate fudge bundt cake with chocolate and peanut butter chips baked in, topped with a double glaze. Rich, dense, and over-the-top.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

Steamed mussels served in their own briny cooking juices with melted butter and fresh chives. Four ingredients and ready in under 10 minutes of cooking.