10,000 ann ann recipes

Twice-cooked pork stir-fried with dried mushrooms, bell pepper, bamboo shoots and bean curd in a gingery soy-mushroom sauce. A classic Sichuan-style dish with tender poached pork and crisp wok-fired vegetables.

Try something new when it comes to stew with this scrumptious dish made with green beans and white wine.

Low-fat honey bran muffins made with egg whites, skim milk, and wheat bran soaked in boiling water. Lightly sweet with honey and brown sugar. Small batch of six.

A great way to use up day-old bread. I like preparing everything and assemble the casserole the night before, then pop the dish into the oven the next morning. The entire house smells "delicious" :) I do sometimes add some sweet bell pepper or broccoli, and my kids don't mind eating veggie this way at all!

Chocolate lovers will adore this decadent cake made with almonds and served with vanilla ice cream.

Obatzda, the classic Bavarian beer cheese spread with ripe Camembert, cream cheese, butter, and caraway seeds. Rustic, pungent, and ready in 10 minutes. A beer garden staple.

This dish is best at room temperature, although it is good hot or cold also. I have given just the basic recipe; you can add all kinds of things, like corn, fresh tomatoes, cilantro, scallions, blanched chayote squash, etc.

Double chocolate oatmeal cookies: melted chocolate and chocolate chips in a chewy oat dough, rolled in powdered sugar for a crackly crinkle top. Rich, fudgy, and easy to make.

Beef Cheese Ball: a vintage cream cheese spread blended with horseradish and chipped beef, then rolled in more chipped beef. Cocktail party classic, mixes in 10 minutes.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Grilled Tuna Burger with Spicy Mango Ketchup recipe

Korean dipping sauce with soy sauce, rice vinegar, and sesame oil. A three-ingredient vegetarian sauce for tofu, dumplings, and Korean dishes, ready in 5 minutes.

A flourless chocolate torte layered with whipped ganache, apricot preserves, and espresso buttercream, finished with piped rosettes and chocolate coffee beans.

Summer succotash with fresh corn, lima beans, zucchini, and grape tomatoes topped with seared sea scallops and a bright parsley drizzle. A seasonal one-pan main that eats like a cookout on a plate.

Glazed orange muffins with fresh orange zest, juice, and toasted pecans, soaked with a warm citrus syrup straight from the oven. Bright, tender, and bakery-style.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.