10,000 ann ann recipes

Chicken scrapple is a Pennsylvania Dutch breakfast classic, made with shredded chicken simmered into a savory cornmeal mush, chilled in a loaf pan, then sliced and pan-fried until crispy.

A simple and succulent dish that's very easy to make and doesn't take a lot to gain the approval of your family!

Hearty red beans and rice with smoked sausage, ham, the holy trinity, and tomato sauce. Dried kidney beans simmered from scratch with mashed beans for a thick, creamy gravy.

A lightened up version of the tangy decadent classic sauce. Big on creamy flavor and light on the waistline.

The variety of spices in this recipe help create a wonderful aroma in the kitchen. Can be used in place of any seasoning or marinade!

North Carolina-style BBQ sauce with caramelized butter and brown sugar, vinegar, ketchup, celery seeds, dry mustard, and onion. A sweet, tangy, buttery barbecue sauce with Carolina tang.

Slow cooker baked beans with bacon, brown sugar, barbecue sauce, ketchup, and mustard. A dump-and-go crockpot side dish that simmers all day for a sticky, smoky-sweet cookout classic.

Turkey giblet gravy with white wine, Madeira, and mirepoix, deglazed with roasting pan drippings. A make-ahead Thanksgiving gravy with deep, layered flavor that freezes for months.

A simple and tasty recipe that is hassle-free and easy to make with a crockpot.

Try this savory crockpot dish that uses common ingredients off of your shelves to create an amazing soup you will love!

Homemade raspberry liqueur made by steeping fresh raspberries in brandy for two months, then sweetening with a simple sugar syrup. Just four ingredients for a rich, fruity cordial.

Hot cranberry kissel is a Russian-style fruit sauce made with fresh cranberries, lemon peel, cinnamon, and sugar. Partially pureed for texture, served warm over pancakes, waffles, or with sour cream.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

Bean and beef soup with navy beans, stewing beef, prunes, and root vegetables, scented with whole cloves. An old-world soup where dried fruit adds unexpected sweet depth to a long, hearty simmer.

Homemade herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix in minutes and store in jars for seasoning chicken, vegetables, and meat.