10,000 ann ann recipes

Layers of seasoned refried beans, cubed SPAM, chili beans, cheddar, and Monterey Jack baked until bubbly, then topped with sour cream and olives. This hot layered dip feeds a crowd with tortilla chips.

Try this succulent crockpot dish that is made with italian sausage, jalapeno peppers and taco sauce.

Quick 'n easy, warm, cheesy, tasty, and better than your average appetizer.

Salsa cruda with fresh tomatoes, tomatillos, Anaheim chiles, and jalapeños in a cumin-lime dressing. A no-cook fresh salsa that improves overnight and keeps for weeks.

Pork chili con carne with ground pork, tomatoes, kidney beans, and chili flakes. A leaner twist on classic beef chili with a quick 40-minute simmer.

Marinated melon and strawberries in orange juice and brown sugar, topped with a honey-ginger sour cream sauce and fresh mint. A refreshing no-cook summer dessert.

One master cream soup recipe with a butter-flour roux and half-and-half, plus six variations: cauliflower, broccoli, cucumber, lima bean, spinach, and asparagus. Serve hot or cold.

Red beans with toasted pecans, saffron, and red wine served over whole wheat spaghetti. A creative vegetarian fusion dish with Mediterranean and Southwest flavors that comes together in 30 minutes.

Country-style beef ragout slow-braised in red wine and beef broth with onions, garlic, mushrooms, and ripe olives. Hearty French-Italian stew served over noodles.

Chilled shrimp cocktail with brandy-spiked lemon cream sauce, studded with crisp apple and fresh herbs. Elegant Italian appetizer.

Sweet potatoes simmered with sliced persimmons, sugar, and fresh citrus juice until a glossy syrup forms. A one-pot seasonal side with an unexpected fruit pairing.

Moroccan beef stew with chuck roast, cumin, ginger, coriander, pineapple chunks, and fresh tomatoes. A North African-inspired braise with warm spices and fruity sweetness.

Polish-style fried onion seasoning: finely chopped onions browned with flour in oil, finished with a knob of butter. The make-ahead golden flavor base for Polish soups, dumplings, and gravies.

Maryland-style crab cakes pan-seared then finished in a hot oven, served with a Dijon mustard cream sauce. Loaded with lump crab, colorful bell peppers, and just enough breadcrumbs to hold them together.

Spinach, brown rice and corn tortillas: wilted spinach, hearty brown rice and sweet corn bound with salsa, rolled into warm corn tortillas. A fast, vegan, no-fuss wrap that's great for a light lunch or quick meal prep.

Greek-inspired lamb in phyllo parcels with seared lamb steaks, sautéed onions, fresh tomato, oregano, and feta wrapped in buttered phyllo and baked until shatteringly golden.