10,000 ann ann recipes

The perfect crockpot soup that is made with beef chuck roast and a variety of vegetables.

Fresh mango salsa with jalapeno, cilantro, lime juice, and olive oil. A bright, fruity no-cook salsa ready in 10 minutes. Serve over soup with sour cream, or with chips and grilled fish.

Vegan grilling sauce with tomato, molasses, soy sauce, chili powder, and mustard. A sugar-free BBQ-style marinade designed for seitan and tempeh on the grill.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

Kansas City-style barbecue sauce simmered from scratch with tomato paste, brown sugar, honey, beef stock, and a bold spice blend. Thick, sweet, tangy, and smoky.

Easy pizza sauce to take it up a notch that uses store bought sauce which is then thickened and spiked with added ingredients.

These easy and tasty bran muffins are excellent for breakfast, brunch or a snack during the day.

Dilly beans pack fresh green beans into pint jars with garlic, dill heads, and cayenne, then water-bath canned for shelf-stable spicy snap. A classic pickled green beans recipe for canning.

Sweet and creamy, this spread works well on zucchini bread or even a bagel.

Make-ahead ham and cheese breakfast casserole with buttered bread, sharp cheddar, eggs, and a crunchy cornflake topping. Assemble the night before and bake in the morning.

Try this Asian-style omelet that is made of shiitake mushrooms, scallions, and red chilis, adding a little bit of sesame oil and ginger, this omelet will satisfy you!

A bold barbecue sauce built on orange, lime, and lemon juice with ancho chiles, red pepper, and fresh cilantro. Bright, smoky, and ready in 30 minutes flat. Brush it on chicken, ribs, or grilled shrimp.

Meatless apple and green tomato mincemeat with golden raisins, currants, citrus zest, and warm holiday spices. A vegetarian alternative to traditional mincemeat, perfect for pies, tarts, and gift jars.

Meatless red beans and rice simmers dry red beans with onion, garlic, and a clever pinch of fennel seed that echoes sausage, cooked down to a thick, creamy gravy and spooned over rice. Vegan comfort, no meat needed.

Cuban-style black beans and rice with sofrito of onion, garlic, and green pepper, finished with a splash of vinegar, hot sauce, and honey. Served with a tableside oil-and-vinegar drizzle.

Sweet potatoes, carrots, parsnips, and onions slow-baked in white grape juice until tender, then thickened into a glossy stew with arrowroot. A hearty vegetarian fall side dish.