3,432 ann ann recipes

Tired of the same old nachos with cheese? Well try this new rendition that is sure to be one of your favorites. Quick, easy, yummy!

Vinegret is Russia's beloved cooked vegetable salad: roasted beets, potatoes, carrots, dill pickles, and peas in a mustard-vinegar dressing with fresh dill. A colorful, make-ahead side.

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.

Aush is a hearty Afghan noodle dish layered with split peas, kidney beans, spinach, spiced lamb keema, and tangy mint yogurt. Handmade noodles meet bold Central Asian flavors in this soul-satisfying one-bowl meal.

I love this filling, it is full of flavor. I use Rhodes frozen bread dough, it is easy to roll out and tastes so close to homemade. Thanks!

Amazingly delicious yet simple recipe, I think this one can be played around with as a side to any dish!

Slow-simmered Italian tomato sauce with whole garlic cloves, beef bouillon, and optional bacon. This classic Pasta Pomodoro cooks for 2 hours until thick and rich, tossed with elbow macaroni and Parmesan.

The bread tastes delicious with butter when it's still warm.

Chicken, Ham Brunswick Stew with Lima Beans and Potatoes recipe

Light and fluffy banana bran pancakes made in a blender with bran flakes, ripe banana, nutmeg, and buttermilk. A wholesome breakfast that sneaks fiber and fruit into golden, tender pancakes the whole family will love.

We like this piquant tomato sauce, which is easy on the calories, but if you are in the mood to indulge, try cream in place of the ricotta and yogurt.

Self-crusting bean and cheese pie packed with chickpeas, kidney beans, and taco seasoning under a bubbly cheddar top. The cheesy biscuit crust forms right in the pan.

Vegetable-packed alphabet soup with barley, tomatoes, and peas in a chicken-beef broth. Wholesome, colorful, and satisfying without any meat.

Tender cactus shoots (nopales) simmered in a smoky homemade chili sauce with garlic and onion. A bold Mexican-inspired side dish that pairs beautifully with beef, chicken, or fish.

It's a basic vegetable soup that's loaded with vegetables and slowly simmering in beef broth. It's simply tasty.

Buttermilk-marinated chicken strips get coated in sesame-studded breadcrumbs and baked until golden, served with tangy plum preserves sauce spiked with horseradish and mustard.