10,000 freeze recipes

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Homemade prune conserve with orange juice, orange peel, and chopped nuts. A thick, jammy spread with deep fruit flavor and warm citrus notes.

Traditional menudo style tripe stew with egg-thickened broth, sauteed onions, and tender simmered tripe. A heritage Mexican-American comfort stew passed down through generations.

Classic Long Island Iced Tea with equal parts rum, gin, vodka, Triple Sec, lemon juice, and orange juice topped with cola. Looks like iced tea, hits like five drinks in one.

Greek-style broiled eel drizzled with ladolemono, a bright olive oil and lemon sauce loaded with fresh herbs. Simple, rustic Mediterranean seafood ready in 30 minutes.

Garlic mud chicken roasted under a thick paste of 50 garlic cloves, olive oil, Cajun spice, and flour that bakes into a crispy, flavor-sealing crust. Seriously garlicky.

Ranch oyster crackers toss store-bought oyster crackers in oil, Italian dressing mix, and dill, then slow-bake until crisp and seasoned. Addictive snack mix in 30 minutes.

Try a delicious, but different kind of applesauce that is made with cranberry juice and lemon juice which gives it a nice zing.

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.

Peach blackberry compote tossed in a basil and orange-zest wine syrup. A no-cook summer dessert that lets ripe stone fruit and berries do the talking, with an herbal edge from fresh basil.

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

Chocolate popcorn haystacks with popped corn, peanuts, and chow mein noodles coated in melted chocolate chips. A 4-ingredient no-bake snack kids can help make, ready in 15 minutes.

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.

Sourdough starter using buttermilk shortcuts the wild yeast game by seeding flour and water with cultured buttermilk. Bubbly, tangy starter ready in 3 to 5 days for breads and pancakes.

Midori cake is a pale-green Bundt built on yellow cake mix and pistachio pudding, soaked with melon liqueur and finished with a Midori-cream cheese glaze. Retro doctored cake mix at its showy best.