10,000 freeze recipes

Lobster stuffed beef tenderloin with lobster tails tucked inside a butterflied roast, topped with bacon, and served with a white wine butter sauce.

Skin-on chicken breasts pan-seared French bistro style, finished in the oven, and drizzled with a quick orange-tarragon pan sauce mounted with cold butter. Ready in 30 minutes for a weeknight dinner that eats like restaurant food.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Vegan hummus pita sandwiches with whole-wheat pita, pickled red onion, mixed greens, and chopped red bell pepper. Quick lunch, no cooking, ready in 20 minutes.

Easy runzas made with crescent roll dough, ground beef, cabbage, and onion soup mix. A shortcut version of the classic Nebraska meat-and-cabbage pocket.

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

Louisiana-style duck breast strips dredged in sage-seasoned flour, browned in butter, then simmered with mushrooms, celery, onion, bacon, and thyme. Serve over rice or noodles for a hearty Cajun-country supper.

Simple baked trout in white wine with herbs and garlic. Minimal prep, maximum flavor. Whole trout bakes in 30 minutes for an elegant, light dinner for four.

Homemade German-style mustard with whole mustard seeds, cider vinegar, cinnamon, allspice, and honey. Bold, grainy, and fiery. Keeps in the fridge for months. Gift-jar worthy.

Chicken cubes marinated with ginger and scallion get deep-fried until golden, then tossed with dried chilies and crumpled tangerine peel for this Sichuan-style dish.

Helen Evans Brown's corn chili bread bakes fresh corn kernels with cornmeal, sour cream, melted butter, Monterey Jack cheese, and diced green chilis into a rich, golden side dish. Pairs beautifully with roast pork or turkey.

These light, fluffy yet delicious almond and coconut meringue drops are perfect for potluck or parties. They are easy to pick up and pretty much nobody can resist these cute little drops.

This is a basic vinaigrette-style dressing that works well with shredded vegetables.

Citrus soup frappe: a chilled, lightly jellied dessert soup of orange, raspberry, and lemon juices laced with red wine, Sauterne, and kirsch. A vintage Continental starter or palate-cleansing finale.

Homemade salami from ground beef with curing salt, mustard seeds, coarse black pepper, and hickory liquid smoke. A three-day process baked low and slow.

Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.