10,000 freeze recipes

Original San Antone chili is authentic 19th-century Texas chili con carne: cubed beef and pork seared in suet, simmered in beef stock with ancho chile puree, garlic, and cumin. No beans, no tomato, all meat and chile.

Cincinnati-style chili with cinnamon, allspice, and cumin served over vermicelli pasta with cheddar and raw onion. A slow-simmered, warmly spiced take on a Midwest classic.

Hearty Shaker bean soup simmered with a ham bone, navy beans, tomatoes, carrots, and spinach. A rustic American heritage recipe that feeds 12 and gets better every hour it cooks.

Vegetarian quinoa loaf with pinto beans, tahini, fennel, and sesame seeds baked until firm. A hearty plant-based main dish you can slice and serve with sauce.

German-style microwave spareribs on a bed of sauerkraut with chopped apple and caraway seeds, topped with a ketchup-mustard-brown sugar barbecue sauce. Ready in under 45 minutes.

Jimmy Carter Dessert with a peanut-butter shortbread crust, cream cheese peanut butter layer, chocolate and vanilla pudding, whipped topping, and chocolate drizzle.

Cornflake macaroons made with whipped egg whites, coconut, pecans, and crispy corn flakes. Light, crunchy, and naturally gluten-free with no flour at all.

Soft, tender bread machine loaf made with cream of wheat cereal for a uniquely smooth crumb. Just add ingredients, press start, and let the machine do the work.

Quick Rotel salsa made with canned Rotel tomatoes and chiles, fresh tomato, scallions, garlic, and lime juice. No cooking required. Mix and serve with chips, on salads, or over Southwestern dishes.

Hot and sour garlic chive soup with silky tofu, cloud ear mushrooms, seaweed, and miso. A vegetarian Asian-style broth with tangy rice vinegar, chili heat, and herbaceous garlic chive garnish.

Classic southern Italian marinara sauce with fresh Roma tomatoes, garlic browned in extra-virgin olive oil, and basil stirred in at the end. Just 6 ingredients, freezer-friendly.

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.

Salmon broccoli casserole with cream of celery soup, Parmesan, mushrooms, dill, and seasoned croutons. A pantry-friendly one-dish dinner using canned salmon.

Traditional lemon barley water made with pearl barley, fresh lemons, and sugar. A soothing, old-fashioned British drink that keeps in the fridge for five days.

Rigatoni alla vodka with flambed vodka, heavy cream, tomato sauce, prosciutto, and Asiago cheese. A rich, spicy pink sauce tossed with fresh basil and parsley.

Battered eggplant slices deep-fried until crispy and drizzled with a spicy Sichuan sauce of chili bean paste, black vinegar, ginger, and tomato paste. A vegetarian Chinese dish with serious crunch and heat.