9,388 freeze recipes

I have used this recipe for years. Chicken, pork, fish, or wings in all sorts of flavors--Chinese, Mexican, Italian, Cajun, etc. I have shared this recipe more than any other.

This recipe makes 4 loaves, great to help feed a crowd.

Apple crisp with double-layered apples and a buttery oat-cinnamon crumble, finished with a splash of apple juice for extra moisture. Serve warm with vanilla ice cream for a fall classic.

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

Perfect for the summer, this succulent dish is great for your next backyard barbecue. Best served with a pasta salad or mashed potatoes.

Fresh Indonesian relish with lime, tomatoes, onions, basil, and chili peppers. This bright, no-cook condiment takes 15 minutes to prep and develops incredible flavor as it sits.

Vodka witch's brew is a Halloween punch with apple juice, lime, vodka, and lime sherbet floated in club soda. Eerily green, slushy, and easy to scale up for a crowd of 16.

Old-fashioned quick graham bread, a no-knead pioneer-style whole grain loaf with brown sugar, graham flour, and milk. Bakes up in an hour with no yeast or rising time required.

Frozen peach dessert with fresh peaches, orange juice, lemon juice, and apricot brandy. An Italian-inspired boozy frozen treat served with a float of brandy on top.

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.

Mahogany chicken wings lacquered with hoisin, plum sauce, and soy until glossy dark brown, paired with bright Thai-style green papaya salad. Bold sweet-salty-tangy contrast for a party platter.

Old-fashioned pickled beef tongue or pork cured with salt, pickling spices, brown sugar, and garlic. Dry-rubbed and refrigerated for weeks, then simmered low and slow until fork-tender.

Chewy homemade bagels made with a bread machine, boiled in barley malt water for that glossy golden crust, then baked with your choice of poppy seeds, sesame, or onion.

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.

Food processor pastry makes a flaky pie crust in minutes with just flour, salt, shortening, and cold water. Pulse to coarse meal, add water, chill, and roll. No hand-cutting butter required.

Oshkinigikwe is a traditional Anishinaabe tomato stew built from Mexican tomatoes, shallots, cucumbers, and corn flour. Simple, vegan, and deeply rooted in Indigenous foodways.