10,000 freeze recipes

Traditional turtle and ham soup simmered with cloves, bay leaf, thyme, garlic, and chopped lemon. A hearty Cajun-style wild game soup with deep, savory flavor.

A scrumptious recipe for a succulent steak that is given a little boost in flavor from a bit of rosemary.

Overnight soaked bulgur breakfast with dried apples and fromage frais for a make-ahead healthy porridge alternative that's diabetic-friendly and customizable.

Dragon's Blood Punch with a frozen hand ice mold for Halloween. Apple juice, cranberry juice, and ginger ale create a blood-red punch with a creepy ice hand centerpiece.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

Old Virginia wassail simmers apple cider, orange juice, pineapple juice, and warm cinnamon-clove spices in a stovetop percolator. A fragrant Southern holiday punch for a crowd.

Add a new look to your dinners with this succulent dish that is perfect to serve when that special someone is coming over for dinner.

Easy bundt cake made with yellow cake mix, orange Jell-O, apricot nectar, and chopped nuts. Finished with a tart sour orange glaze. Mix everything in one bowl, bake, and glaze. Serves 8.

Ginger and pineapple are a great pair, ginger really enhances the flavor of pineapple, also gives a bit zing.

Traditional Ojibway fried bread studded with fresh blueberries, sliced and pan-fried golden, served hot with maple syrup for an Indigenous breakfast treat.

Tender, flaky baked cod draped in melted butter and bright lemon juice. Just 5 ingredients and 30 minutes for an easy weeknight fish dinner the whole family will love.

Romanian mititei (mici) sausages made with ground beef and pork, garlic paste, baking soda, thyme, and basil. Skinless grilled sausages shaped by hand without casings.

Goan prawn vindaloo with a tart vinegar-chili paste ground fresh from whole cumin, mustard, and peppercorns. Fiery Indian seafood dish with very little sauce and a deep, punchy spice crust.

A Greek cheese-filled pastry wrapped in buttery, shattering layers of phyllo dough. Three cheeses, a hint of nutmeg, and a sugar finish make this bougatsa an irresistible warm dessert.

Refreshing vodka cocktail mixing apple cider with lemon juice and a splash of strawberry liqueur, shaken over ice for a crisp, fruity drink.

Boneless beef rib eye roast seasoned simply and oven-roasted, then carved thin and served with a savory red wine and mushroom pan sauce. Elegant enough for holidays, easy enough for Sunday dinner.