10,000 freeze recipes

This is a delicious gravy, it can be served with potato salad, mashed potatoes and roasted vegetables. Easy to make, and very tasty.

Quick 30-minute buttermilk biscuits that are foolproof for busy mornings. Simple pantry ingredients and minimal kneading deliver hot, buttery biscuits ready in just 15 minutes of baking.

Serve in buns or as a main course, hot or cold. Can be frozen.

Flavorful and colorful. A classic Indian dish, the combination of yogurt, tomatoes, potatoes, rice and spices is super tasty and fills you up. Serve it as a side dish with a tangy stew or a main dish with some refreshing chutney.

Sourdough white bread baked in the bread machine using an active starter, bread flour, milk powder, applesauce, and a small boost of commercial yeast. Tangy sourdough flavor without hand-shaping or long proofing.

Chocolate chip mini muffins meet bright orange zest in a lighter bake using skim milk, canola oil, and egg substitute. The classic chocolate-orange pairing in two-bite form.

Fat Free Whole Wheat Oatmeal Raisin Cookies recipe

Rich, dairy-free chocolate ice cream made with full-fat coconut milk, cocoa powder, and vanilla. Vegan-friendly, deeply fudgy, and scoopable straight from the freezer.

Hearty whole grain biscuits use silken tofu and apple juice instead of butter, blended into whole wheat, rye, and wheat germ for a dairy-free, high-fiber breakfast biscuit. Vegan friendly.

This is a "three-ingredient" anti-inflammatory Lebanese-inspired side dish (or vegetarian main) made with brown rice, lentils, and caramelized onions. Instant pot ready directions included.

Hot Vidalia onion chutney is a fiery, lemon-bright condiment with cumin, mustard seed, and chili heat. A small-batch canning recipe that yields four half-pint jars for cheese boards and curries.

Pumpkin millet soup pairs nutty whole-grain millet with creamy kabocha squash for a vegan, gluten-free fall soup. Pureed into a velvety bisque, finished with nutmeg, cayenne, and a yogurt swirl. Five ingredients, plant-powered comfort.

Crispy fried falafel balls with chickpeas, herbs, and warm spices. Classic Middle Eastern vegetarian patties served in pita with fresh vegetables and tahini sauce.

This simple recipe actually turned out very tasty, which definitely amazed me, especially with only these a few ingredients. The cumin, fennel and sesame seeds gave the dish load of yumminess. A great summer side dish.

Tender banana bread made in the bread machine with applesauce and egg substitute for a lighter, no-fuss loaf perfect for breakfast.

This is probably the best scalloped potatoes I've had. We made our own cream of mushroom soup with dried wild mushrooms (see recipe link below). Tons of rich mushroom flavor that was embedded in the potatoes along with a nice cheesy flavor throughout. We used a nice old cheddar. The paprika was a nice touch and it ended up giving the potatoes a very rich color (see photos).