10,000 freeze recipes

Cold-brewed herbal iced tea made overnight with flavored tea bags and filtered water. A caffeine-free, no-cook method for smooth peppermint, strawberry, or lemon tea.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

Hot Italian sausage and cream cheese rolled up in flaky crescent dough and baked into golden breakfast logs. Just three ingredients, sliceable and ready for a lazy weekend brunch.

Chinese five-spice chicken wings marinated in soy, sherry, and ginger, coated in water chestnut flour and deep-fried until golden and crispy. A crunchy, aromatic appetizer or party snack.

Jazz up your winter repertoire with a tangy, colorful pomegranate dressing.

Kill your hunger with this delicious cheese spread that is perfect for sandwiches or crackers.

Fermented black beans can be found at Asian markets; but if unavailable, you can substitute prepared black bean sauce.

Peppered Beef Top Sirloin Steak Master Recipe recipe

San Antonio chili made Texas-style with coarse ground beef chuck, no beans, no tomatoes. Slow-simmered with chili powder, cumin, oregano, and cayenne, thickened with cornmeal.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Chickpea salad with tahini made from dried garbanzo beans, lemon, garlic, cumin, and coriander. A from-scratch hummus-style dip that's sieved smooth and chilled overnight for the best flavor.

A very savory, Yucutan style tortilla chip that goes well with almost any salsa or dip.

Grilled swordfish steaks marinated in lemon zest, fresh rosemary, and crushed garlic with extra-virgin olive oil. Finished with briny capers and lemon wedges for a bright Mediterranean main course.

Slow-braised pork shoulder shredded and piled into warm flour tortillas with fresh East L.A.-style guacamole, cilantro, onion, and a squeeze of lemon.

Smoked chicken drumsticks rubbed with a triple-pepper blend, paprika, thyme, and garlic, then slow-smoked over wet wood until juicy and tender. A barbecue classic with serious heat.

Quick baked mac and cheese made with cream of cheddar soup, a touch of mustard, and crispy bread crumb topping. Bubbly, cheesy comfort in 40 minutes flat.