10,000 ann ann recipes

Lazy chili rellenos skip the frying and batter. Green chiles stuffed with sharp cheddar and baked in a simple egg custard. A no-fuss, five-ingredient take on the Mexican classic.

Boiled ham with potatoes and green beans cooked together in the same pot. A three-ingredient Southern one-pot dinner where the ham bone flavors everything as it simmers to falling-off-the-bone tender.

Baked falafel made with chickpeas, garlic, tahini, cumin, turmeric, and fresh parsley. A low-calorie vegetarian falafel recipe coated in flour and oven-baked instead of deep-fried.

Sourdough silver dollar hotcakes with an overnight fermented batter, baking soda for lift, and a tangy flavor no regular pancake can match. Makes 30 mini pancakes.

Penne with marinara sauce, crispy bacon, and whipped ricotta on the side. Red pepper flakes add heat to the sauce while creamy Parmesan-ricotta rounds out every bite.

Perfect for breakfast or lunch, or simply as a quick snack when you are hungry

A basic chicken stew that can easily be made in your crockpot while you are away.

Cilantro black bean and rice salad with garlic-lime dressing. A vegan, high-fiber make-ahead bowl that turns leftover rice into a punchy lunch. Five minutes once your rice is cooked.

If you're looking for new ideas when it comes to breakfast, try this recipe that will have you making pancakes everyday!

Competition-style beef chili with ground sirloin, mole sauce, red bell peppers, and kidney beans. The mole adds chocolate-chili depth that sets this showdown recipe apart.

Cheese fried chicken coated in a Parmesan, flour, and oregano crust with a hot sauce egg wash. Crispy, savory, and golden with a sharp cheese bite in every crunch.

Oat bran cereal cooked in half orange juice, half water with raisins and cinnamon. A single-serving hot breakfast with natural citrus sweetness. Ready in minutes on the stove or microwave.

Peasant soup is a humble Tuscan-style bean stew with great northern beans, carrots, celery, garlic, and tomato simmered low and slow. Plant-based comfort food made from pantry staples.

A hearty Tex-Mex beef and tortilla casserole: browned ground beef in a creamy green chile and picante sauce, layered with torn tortillas and plenty of cheddar, then baked bubbly.

Pan-seared scallops Provencal style with garlic, shallots, butter, and fresh parsley. Crisp golden crust outside, tender inside. Ready in 15 minutes from start to plate.

Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.