4,246 ann ann recipes

Freezer-friendly spinach balls with herb stuffing, Parmesan, garlic, and eggs that bake from frozen in 20 minutes. Make 50 bite-sized appetizers ahead and pull them out whenever company shows up.

Mediterranean mushrooms simmered in a garlicky tomato and olive oil broth with lemon juice, bay leaf, and fresh parsley. A low-calorie vegetarian side dish or appetizer bursting with bright, clean flavors.

Watercress goat cheese salad with pecan halves is a three-ingredient starter that takes 15 minutes. Peppery greens, creamy chevre, and crunchy nuts.

Crunchy roasted peanuts coated in tangy lime juice, smoky chili powder, and a kick of cayenne. Five ingredients, oven-baked until dry and addictive. The ultimate party snack or game-day bowl filler.

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Quick potato and salmon bisque made in the microwave with canned salmon, instant mashed potatoes, chicken broth, and lemon zest. A creamy, no-fuss soup ready in about 15 minutes.

Cedar plank grilled shrimp with Creole spice, red onion, and roma tomatoes, served with lemon butter. A smoky, 30-minute summer grilling recipe with head-on shrimp cooked right on the plank.

Saussarelle d'escargots with snails in red wine, tomato, and espagnole sauce finished with brandy and fennel, served in artichoke bottoms. A refined French appetizer.

This is an excellent pizza, and I added some minced garlic too, because my husband and I we both love garlic, and flavour was still so great!

Try to make your own cheese, it sounds a little bit crazy, but the homemade cheese tastes a lot fresher and more tasty; it can be used in lots of recipes!

Crocodile seasoned with Wattleseed and served with Riberry Confit.

Seared bay scallops in a white wine and ginger butter sauce with fresh mint, served over butter-softened carrots. An elegant French-inspired seafood dish with bright, unexpected flavors.

Five-pepper chicken fajitas with red, yellow, and green bell peppers plus jalapeño and black pepper. Lime-cumin marinated chicken in whole wheat tortillas.

Creamy Welsh fondue made with tender leeks, tangy Caerphilly cheese, and lager beer. A 30-minute Welsh cheese dip with crusty bread for easy entertaining.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.

Chow fun noodles stir-fried with shrimp, pork, bean sprouts, and crunchy vegetables, seasoned with shoyu and aji chiles. A Hawaiian-style noodle dish ready in 30 minutes.