3,432 ann ann recipes

Frothy chocolate breakfast shake blended with banana, egg, and skim milk for protein. Homemade cocoa sauce sweetened with artificial sweetener keeps it low-calorie.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Thick, smoky baked bean soup loaded with sliced hot dogs, carrots, and onions in a tangy vegetable juice broth. Topped with melted cheese. A kid-friendly classic.

Rustic white bean and eggplant stew with sun-dried tomatoes, garlic, and Italian herbs. Slow-simmered, naturally vegan, and rich with Mediterranean flavor.

A vegan Caesar salad dressing made from blended chickpeas, lemon juice, capers, and soy sauce. No eggs, no anchovies, no dairy. Toss it with crisp romaine and croutons for a plant-based classic.

A fiery Caribbean-style spice rub blended with lime juice, chives, allspice, cayenne, and cinnamon. Marinate overnight and grill for chicken with serious island heat and flavor.

Set-it-and-forget-it crockpot split pea soup enriched with a silky egg yolk finish for velvety texture. Perfect for busy weeknights with minimal hands-on time.

Hearty Cajun corn soup loaded with smoked sausage, cubed ham, tomatoes, and corn kernels in a roux-thickened broth with cayenne and hot sauce. Feeds a crowd and simmers for an hour.

Light Weight Watchers banana French toast with vanilla yogurt topping and caramelized banana slices. Reduced-calorie bread and egg substitute keep it guilt-free.

A delicious jelly made of parsley leaves, fruit pectin and lemon juice that tastes great with crackers.

A quick and simple pickling recipe that calls for cucumbers, vinegar and green beans.

Pearl barley simmers in chicken broth with sautéed onions, fresh mint, and parsley, then gets swirled with yogurt for tangy Armenian comfort.

Homemade banana butter made from 10 ripe bananas, maraschino cherries, and pectin. This spreadable fruit preserve yields 8 to 9 half-pints for gifting or stocking the pantry.

A warm citrus-banana sauce simmered with butter, fresh orange and lemon juice, cinnamon, and honey. Ready in 15 minutes and made to pour over pancakes, waffles, or French toast.

This barbecue sauce is quick to make from scratch and wonderfully packed full of flavor.

Silky Chinese eggplant braised with chili bean sauce, garlic, and ginger in a savory-sweet soy glaze. Ready in 45 minutes with just a wok and a handful of pantry staples.