10,000 freeze recipes

This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.

Pounded chicken breasts rolled around cream cheese, coated in buttery bread crumbs, and cooked in the microwave. A quick, cheesy stuffed chicken dinner in under 10 minutes.

Simple three-ingredient mocktail mixing apricot nectar with diet ginger ale and a squeeze of lemon for a bubbly, refreshing drink.

Anasazi and pinto beans with hominy and roasted green chile, a slow-simmered Southwestern bean pot built on heritage legumes and fire-roasted Anaheims. Vegan, frugal, and deeply Pueblo-rooted.

This recipe was given to me by a friend who is an ex-patriot now living in Playa del Carmen on the Yucatan Peninsula of Mexico. I serve this with yellow rice and grilled avocado halves.

Roasted Salmon with Cilantro-Pesto Vinaigrette recipe

Thick and spicy spaghetti sauce gets its character from an unconventional spice rack: basil, paprika, cinnamon, curry powder, hot sauce, and burgundy wine simmered slow into a deep, complex pasta sauce.

Six-pound rump roast braised low and slow in four cans of beer with leeks, peppercorns, cloves, and thyme. Fork-tender, deeply savory, and designed to feed a crowd with planned leftovers all week.

Two-ingredient Grape-Nuts pie crust made with ground cereal and apple juice concentrate. No butter, no flour, and naturally low-fat. Works for pumpkin pie or any no-bake filling.

Classic British fish pie with poached white fish in a creamy parsley and egg sauce, topped with mashed potato and baked until golden. Simple, hearty comfort food.

Andouille sausage braised low and slow in dry white wine, honey, and Creole mustard. A Justin Wilson Cajun classic that comes together in one skillet in 35 minutes.

Carne adovada is a New Mexican classic where pork chops soak overnight in a bold red chile sauce with garlic and oregano, then cook low and slow until fork-tender and drenched in smoky heat.

This is really a nice baked brie, especially with jalapeno. Big hit!

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

German baked pork chops marinated in white wine, Hungarian paprika, caraway, and garlic, then finished with a sour cream gravy. Serve with buttered noodles or dumplings.

Crispy-skinned roast goose glazed with honey, soy, and lemon. This Chinese banquet centerpiece requires patience for air-drying but rewards with lacquered, golden skin and succulent meat.