10,000 ann ann recipes

Biersuppe is a classic German beer soup thickened with browned butter and flour, warmed with cinnamon, and enriched with egg yolks and milk. Served with toasted bread in 30 minutes flat.

Maple syrup rum baked beans with navy beans, salt pork, dry-mustard-rubbed onion, and a layer of caramelized whole apples baked into the top. Quebec-style cabin cooking. Pure maple syrup, brown sugar, and a final pour of dark rum.

Bring a Southwestern atmosphere to your crockpot with this simple and savory dish you will love.

Lime, pineapple, and grapefruit marmalade with orange zest, cooked to 220F and sealed in 7 jars. A homemade tropical citrus marmalade that's tart, bright, and far from anything store-bought.

BBQ grilled shrimp marinated 24 hours in a tangy blend of chili sauce, ketchup, lemon juice, Worcestershire, and hot sauce. Thread on skewers with lemon wedges, grill 5 minutes, baste frequently.

Traditional Hungarian cream of pearl barley soup made with pork and veal broth, a light roux, and finished with egg yolk and cream. Velvety and soul-warming.

Easy bean bake brings together great northern beans, smoky bacon, brown sugar, and molasses in one pot for a sweet and savory side that bakes hands-off in the oven. Classic American baked beans done the slow way.

Fresh fruit salad, you can eat it at breakfast, after meals, any time, it is an excellent option.

Moroccan lamb tagine with fresh artichoke hearts, preserved lemons, olives, and saffron. A slow-braised North African classic with bright, briny citrus finish.

Marinaded the beef ribs with this bourbon mustard glaze, and also basted the meat during the grilling as recipe directed. The grilled beef ribs was succulent. Will be using this glaze a lot to marinade other meats.

A tasty family meat sauce that is super flavorful.

Basic cooked beans in a pressure cooker: master method for transforming any dried bean into tender, flavorful beans in about an hour. No canned cans required, batch-friendly, freezer-ready.

Five-ingredient quick scones with butter, flour, milk, baking powder, and salt. No eggs, no sugar, ready in 30 minutes for warm tea-time scones with butter and jam.

Eggnog French toast made by dipping thick stale bread in eggnog and frying in butter until golden. A three-ingredient holiday breakfast with built-in custard flavor.

Slight sweet with fresh clean flavor from lemon zest and a bit of kick from ground ginger. Perfect for spreading onto zucchini bread.

A fruity spread that is perfect for the summer, and the barbecue!