4,905 sue ding recipes

Serve these kabobs as an appetizer with the sauce for dipping, or as sandwiches. Slather the sauce on warmed pita and place the chicken in the pockets along with sliced tomatoes and red onion.

This is my favorite way of making them, by mixing all kind of dry fruit, seeds, oats with peanut butter and honey. It can be a quick snack, delicious dessert, or even a present in a jar!

Spiced pumpkin soup with cumin, coriander, cinnamon, and cloves blended into a velvety, dairy-free puree. A high-fiber, vegetarian fall soup that goes savory rather than sweet.

Texas-style Brownsville chili with ground beef, dried pinto beans, jalapeños, and a hint of cinnamon. A border-town big-batch chili serving up to 32 with that distinctive sweet-savory backbone.

Sweet and sour rhubarb-pomegranate filling is topped with a buttery and flakey pastry. Serve the baked warm and juicy cobbler with some cream, delicious.

A refreshing twist on classic corn chowder using lots of summer vegetables this make-ahead cold soup is sure to cool your guests off on a hot summer day.

We make things "from scratch" a lot so I like things that I can make easily. We doubled the recipe and fought over the leftovers.

A velvety chilled soup made with strained yogurt, ripe tomatoes, fresh dill, and a bright splash of white wine vinegar. This no-cook vegetarian recipe is refreshing, tangy, and ready to serve after a few hours in the fridge.

Silky butternut squash and apple soup with warm curry and chili, the tart Granny Smith apples balancing the squash's sweetness. Pureed smooth and finished with cream for a cozy fall and winter bowl.

Mexican deviled eggs spiced with cumin, jalapeno, capers, and ground red chiles, topped with fresh cilantro. A Southwestern twist on classic deviled eggs ready in 15 minutes.

Savoury two-cheese and sun-dried tomatoes, herbed and stuffed inside crispy phyllo pastry.

Crispy deep-fried cardamom pastries with rum, butter, and a powdered sugar coating. Pale, delicate, and fragrant with freshly pounded cardamom seeds.

Coconut flakes, peanut butter, chocolate chips, whole wheat flour and olive oil make these delicious yet wholesome cookies.

So easy to make, and the dish came out super tasty. Instead of green bell pepper, I used sweet red bell peppers, didn't have mint, so used fresh basil leaves instead. Yum.

Cranberries, walnuts and chocolate chips are in every single bite. These oatmeal cookies will for sure satisfy your sweet tooth and give you lots of goodness at the same time. Not only kids love them, but grown-ups also can not stop reaching for more.

What makes these vegan cookies even more apeeling is that they require no baking time, limiting the flop factor which can intimidate so many novice bakers. They are not only high in fibre and without refined white sugar, but they also include the beneficial qualities of coconut oil and the (very on-trend) chia seeds. Smashed out in ten minutes and placed in the fridge until set, you can chill out at the same time, knowing they will turn out fab! No bake, no problem!