10,000 freeze recipes

Homemade English muffins from scratch: yeasted dough rolled and cut into discs, dusted with cornmeal, and griddle-baked low and slow until they develop those signature nooks and crannies.

My families they all like this healthy and light reipe, especially these days, people do care about their diet.

Shredded carrots and turnips baked in a rich Parmesan custard with scallions and parsley until golden and bubbling. An elegant, make-ahead side dish for holiday tables or weeknight dinners.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Friendship fruitcake made with a fermented fruit starter over 30 days, then baked into a rich Bundt cake loaded with peaches, pineapple, cherries, and nuts.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

Cake and yeast risen bread combined with apples and cream cheese. It's like apple strudel bread on steroids.

Flaky pie pastry using both shortening and butter for the best of both worlds. Stand mixer method cuts fat into flour in 30 seconds. Makes two crusts.

A scrumptious dish made with salmon, plain yogurt, potatoes and sliced mushrooms.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa, tossed with cherry tomatoes, fresh parsley, mint, cilantro, pine nuts and a bright lemon-olive oil dressing. A gluten-free Middle Eastern-style salad.

No-cook rigatoni pasta tossed with raw tomatoes, sliced bell peppers, fresh basil, garlic, olive oil, and Parmesan. A fresh vegetarian summer pasta ready in 30 minutes.

This rich and succulent one pot chicken dish will for sure satisfy everyone around your dining table.

Greek-style lamb meatloaf stuffed with crumbled feta cheese and toasted pine nuts, seasoned with basil and rosemary, topped with tomato sauce. Serve with pita bread.

Pineapple macadamia nut cheesecake with a vanilla wafer crust, coconut, and a rum-kissed sour cream topping. A tropical Hawaiian-inspired cheesecake that beats any bakery version.

Curried chicken barley salad with grapes, walnuts, and celery in a curry mayonnaise dressing. A hearty, chilled main-course salad served in cantaloupe halves.