8,159 freeze recipes

Traditional Spanish black bean soup simmered all day with green peppers, garlic, oregano, bay leaves, and olive oil. Thick, hearty, and naturally vegan. Serve over rice.

Whole wheat cinnamon buns with a peanut butter, honey, and applesauce filling studded with raisins. No butter or eggs in the dough for a healthier spin on a breakfast favorite.

Loaded carrot cake with coconut, crushed pineapple, raisins, and nuts in a cinnamon-nutmeg batter. A dense, moist cake topped with cream cheese frosting.

Try this new take on a calzone that will make you prepare another batch!

Hot dog stew with hunks of potato, onion, and bell pepper in a roux-thickened broth. A frugal one-pot supper from the pantry, ready in under an hour.

Easy baked beans using canned plus adding significant extra flavor.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.

Traditional saffron cake with whole wheat flour, currants, candied peel, and nutmeg. A Cornish-style yeasted fruit bread infused with overnight saffron water for golden color and floral depth.

Beef souvlaki kebabs marinate cubed beef or lamb in lemon, olive oil, garlic, and oregano overnight, then grill on skewers with onions, peppers, mushrooms, and tomatoes. Classic Greek street-food at home.

A rich Mediterranean sun-dried tomato dip pureed smooth with garlic, oregano, thyme, and olive oil. Microwave method makes it fast, and it keeps in the fridge for a month.

Traditional Indian chickpea masala slow-simmered with cumin seeds, turmeric, asafetida, green chili, and fresh ginger. Finished with lemon juice and cilantro for a bright, warming bowl.

Vegan mincemeat pie uses steamed tempeh as the meat-free base alongside apples, raisins, currants, dates, pecans, and maple syrup. Whole wheat pastry crust keeps the holiday classic plant-based.

This rustic Italian chicken cacciatore simmers with marinated artichoke hearts, earthy mushrooms, and a splash of Madeira wine, all served over tender linguine for a hearty weeknight dinner.

This is truly an authentic Mexican recipe as her husband was from Mexico.

Orange and avocado salad with red onion rings on mixed greens, dressed in a citrus vinaigrette made with fresh orange juice, zest, and dry mustard. No-cook, vibrant, and refreshing.

Easier to work with. The original recipe called for brandy or grape juice, but I found that if you substitute the orange juice concentrate, it has a nicer flavour.