10,000 ann ann recipes

The coriander, sugar and bland cheese balance the tartness of green tomatoes in this recipe.

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.

Apricot mustard combines prepared sweet-hot mustard with apricot preserves and dry mustard for an aged condiment with serious bite. A three-ingredient project that mellows beautifully over weeks.

A tender and succulent pork roast that will add a kick to your dinner! Leftovers taste great in sandwiches!

Mom's hush puppies made with pancake mix and yellow cornmeal for crispy, golden deep-fried cornbread balls. Just four ingredients and ready in 20 minutes.

Savoury filled cheese muffins built on a Bisquick base with sauteed carrot, celery and onion, sharp cheddar, and a deviled ham filling. A handheld breakfast or brunch muffin with surprising vegetable depth.

Beef Carbonnade Soup with Spatzle: a Belgian-meets-German hybrid soup with beer-braised beef, vegetables, and homemade nutmeg-scented egg spatzle dumplings. Three-hour simmer.

Enjoy an authentic Italian dinner today with this delicious recipe that will have you savoring every forkful!

Foolproof blender hollandaise made in minutes with egg yolks, lemon juice, hot butter, and a pinch of cayenne. Silky, tangy, and built to drape over fresh trout or any fish you've got.

Try this fruity jelly that is delicious on crackers, sandwiches and even toast!

Try this delicious rendition of stew that's made with great northern beans, wheat berries and a bit of cumin and turmeric.

No sugar added and makes a quick and easy breakfast.

Try these German-style pork chops that are simmered in pineapple juice and sauerkraut.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.

Massive pot of black bean cassoulet soup with garlic sausage, Italian sausage, bratwurst, and a meaty ham bone. Simmered for 5 hours with sherry, brown sugar, and lemon. Feeds 16.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.