10,000 freeze recipes

Mexican limeade made with fresh-squeezed lime juice and homemade simple syrup. Tart, sweet, and ice-cold, this agua de limon is a refreshing summer staple.

A simple seasoning that can be used for any kind of dish you prepare for breakfast, lunch or dinner.

A quick but scrumptious dinner made with vegetables and cream of mushroom soup.

Easy to make homemade almond that tastes better than anything you can buy at the store. Simple, natural, just one ingredient.

Make classic Aplets and Cotlets at home with this easy recipe featuring apple juice, walnuts, and a chewy, fruit candy texture. Perfect for a nostalgic treat! This version originally used gelatine but has been modified to use pectin for a more authentic result.

Grandma's sweet pickled beets made with canned whole beets in a vinegar-sugar brine. Only 5 ingredients, ready to jar in 20 minutes. Let them sit a few days and serve cold.

Traditional calf's feet jelly made from boiled calf's feet with cinnamon, lemon, white wine, and egg whites for clarification. A classic Victorian-era gelatin set in molds and served cold.

Microwave glazed baked ham with brown sugar, dry mustard, pineapple rings, and whole cloves. A retro holiday ham done in under 30 minutes of cook time.

Monkfish with Garlic and Herb Butter (Irish) recipe

Don't leave out the adults during a family reunion. Instead try this snack that contains pecans and amaretto liquer.

Pineapple gelatin dessert made with crushed pineapple, unflavored gelatin, cinnamon, and lemon juice. A light, no-sugar-added, diabetic-friendly molded dessert.

Whole wheat-dredged chicken breasts pan-seared in olive oil and butter, finished with a quick port wine pan sauce. An elegant, low-fuss dinner ready in under an hour. Serve over rice with steamed Swiss chard.

Awesome Grilled Rainbow Trout with Apricot Salsa recipe

Einspanner (German Coffee with Whipped Cream) recipe

If you're looking to try something new, enjoy this scrumptious dish that has a fiery ending!

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.