3,501 ann ann recipes

Light linguine with white clam sauce made with canned clams simmered in their own briny liquid with onion, parsley, and Parmesan. A low-fat Italian pasta that lets the clean ocean flavor of the clams shine through.

Simple and tasty! Succulent pork that is left to simmer all day long in the comfort of your home.

Whole rye berry porridge simmered with cinnamon, caraway, and vanilla, finished with plump raisins. A chewy, nutty Scandinavian breakfast topped with ricotta. Slow-cooked comfort in a bowl.

Pasta with pesto and grilled chicken: linguine tossed with jarred or homemade pesto and charred chicken pieces. Quick 30-minute dinner, warm or room temperature.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

Caribbean ginger pepper sauce with pineapple, jalapeno, cayenne, lime, and Chardonnay. A sweet-hot tropical sauce for grilled swordfish or chicken breast.

Joyce's steak and mushroom gravy: flour-dredged round steak browned and slow-simmered in cream of mushroom soup. Classic midwestern comfort over mashed potatoes.

Cajun spice blend with paprika, three peppers, onion and garlic powder, plus thyme and oregano. The all-purpose Louisiana seasoning that lifts blackened fish, popcorn, burgers, and roast chicken in a five-minute mix.

Garlic head soup built on three whole simmered bulbs blended into a brothy base with barley, wild rice, potatoes, carrots, and mushrooms, herbed with thyme, rosemary, and dill.

Make your own cajun style vinegar by using this simple recipe.

Traditional Jewish carrot tzimmes with sweet potatoes, prunes, brown sugar, and orange juice simmered low and slow until thick and tender. A sweet, comforting side for Rosh Hashanah or any holiday table.

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.

Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.

I originally learned this recipe that I learned from my good friend of mine from San Juan. She taught me to make beans and rice like the natives do it. Of course over the years I’ve adapted it to make it my own. The biggest benefit of this recipe is that it is high protein and high fiber. Using brown rice instead of white rice decreases the glycemic index slightly as well. I hope you enjoy!

Never thought about beer can be added into horseradish to make this delicious mustard, then you should get started now, and this homemade mustard is full of flavor!