4,905 sue ding recipes

Pork shoulder goulash simmered with sauerkraut, caraway seeds, paprika, and tomatoes, topped with sour cream. A hearty Central European one-pot stew.

A hearty beef and two-bean chili loaded with jalapenos, kidney and black beans, and a deep spice blend, slow-simmered with an optional splash of beer. Big-batch, crowd-pleasing, and seriously warming.

Perfect for Autumn, rich pecans, pumpkin and nutmeg, a match made in heaven.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

A savory bread that's made with cherry tomatoes, feta, Swiss cheese, and lots of fresh herbs will definitely be a winner part at your dinner table. It's cheesy, herbal and moist, and you will find some juicy-sweet explosions in every bite because of these roasted cherry tomatoes.

Apricot lite jam combines dried apricots with crushed pineapple and fresh orange for a tropical twist on a classic preserve. Less sugar than traditional jam, with citrus brightening the flavor.

Chile garlic wet marinade paste, a blended rub of jalapeno, chipotle in adobo, garlic, scallion, and olive oil. Smoky, spicy, and garlicky, it tenderizes and flavors beef like flank steak before grilling.

An interesting fact is that wild rice isn’t actually rice, but a seed that is produced by some types of aquatic grasses in North America. There are many benefits, one of which is that these seeds contain high levels of antioxidants which neutralize free radicals. Free radicals are the by-products of cellular metabolism and they have the potential to turn healthy cells cancerous. Wild rice has a substantial amount of Vitamin C which repairs cells, tissues, organs and gives the immune system a boost. It has high levels of fibre which clears out bad cholesterol and also aids the digestive system. We think there are enough reasons here to go wild!

Pinto bean and feta cheese quesadillas with a chunky bean puree seasoned with jalapeno, cumin, chili powder, and red onion. A hearty vegetarian quesadilla with a Mediterranean-Mexican mash-up.

Fresh tomatillo salsa verde with roasted garlic, hot chili peppers, scallions, cilantro, and a squeeze of lime. Chunky, tangy, and layered with smoky roasted depth. Makes 3 cups for chips, tacos, and everything in between.

This roasted tomato soup was so flavorful and tasty. Roasting tomatoes in the oven certainly developed some great flavor. Garlic and onions were browned in pan, which added more yumminess to the soup.

Cute mini potatoes coated with a spicy mix of almonds, jalapeno, ginger and cilantro; brightened with a bit of lemon juice.

Beef and vegetable kebabs thread marinated sirloin with sweet red and yellow peppers and zucchini, then grill or broil until charred. A fast, colorful skewer that leans on Italian dressing for an easy marinade.

Yum! I added some sliced red bell pepper strips to give the dish more colour. Used fresh broccoli instead of mixed frozen veggies, and added a drizzle of sesame oil and rice vinegar in the end as well as some sesame seeds. Enjoyed the dish with a bowl of rice, so good!

My keto flax cheesecake is easy to make and does not need cream cheese. A dessert that is sure to make you feel wonderful. While I was immersed in my kitchen adventures, I remembered that I had a bag of ground flax seeds stored in the wall cabinet.

Robust beer chili with ground beef, fire-roasted peppers, and kidney beans. The beer adds malty depth while three-hour simmer creates complex, layered flavor.