10,000 freeze recipes

Spice up your shrimp with this savory recipe your whole family will enjoy.

Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.

Nantucket donuts: classic New England cake donuts with cinnamon and nutmeg in the batter, fried golden and tumbled in a bag of cinnamon sugar. Old-fashioned donut shop nostalgia.

Fruit fantasy soup is a chilled purée of oranges, tangerines, banana, peaches and pineapple, sweetened with honey and topped with walnuts and nutmeg. A no-cook breakfast or dessert soup that doubles as a smoothie bowl.

Asparagus, tofu, and bell pepper are stir-fried in a Chinese based garlic-ginger-soy sauce. It's packed with deliciousness and goodness.

A spicy and delicious dish that calls for canned tomatoes, red chili peppers and rice flour.

Chicken simmered for two hours with carrots, celery, onions, and allspice, then crowned with tangy tomato-mustard dumplings that steam right on top. A slow-cooked Sunday dinner worth every minute.

Savory whole wheat paratha spiced with garlic, ginger, green chili, turmeric, and cumin. Griddle-cooked and dry-fried for golden, flaky layers without deep frying.

Bean soup with dumplings simmers kidney and black beans with corn, green chiles, and chili powder, then steams fluffy cornmeal dumplings right on top. A hearty, Southwestern one-pot meal with cornbread-style dumplings.

A sweet and scrumptious side dish made with sweet potatoes, coconut and pecans.

Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.

Bavarian apple cheesecake with a buttery shortbread crust, creamy vanilla filling, warm cinnamon apple slices, and sliced almonds. A stunning fall dessert that combines two classics into one showstopping cake.

Green Pepper Jalapeño Jelly with Red Pepper Flakes recipe

Biscotti crocanti, traditional Italian twice-baked cookies with whole almonds and a pairing of almond and anise extracts. The classic crisp Italian biscotti for dunking in espresso or vin santo.

Amazing sauce! It takes a bit longer than any other recipe i have ever tried but it is WELL worth it!

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.