10,000 freeze recipes

Minted orange salad with blood oranges, mandarin segments, sweet bell pepper, and fresh mint on red lettuce. Dressed with olive oil and mandarin juice for a bright, refreshing side.

A colorful layered 4th of July alcoholic drink for the adults with the kick of Jalepeno and tequila!

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Homemade balti sauce with onions, ginger, garlic, tomato, and warming spices blended smooth. Your base for any balti curry, ready in 45 minutes. Endlessly customizable.

Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.

A quick and easy lunch that is great on the go! Best stored in a thermos so its right there when you want it.

French green salad with butter lettuce, spinach, and sauteed shiitake mushrooms in a lemon-Dijon vinaigrette topped with fresh basil. An elegant, earthy side salad.

Neil's Burn Lisa's Mouth Chicken Nuggets, shake-and-bake chicken breast chunks coated in Cajun spice, crushed red pepper, paprika and breadcrumbs. Kitchen-prank-level spicy in the best way.

Stuffed cabbage rolls filled with ground beef, rice, horseradish, and mustard, baked in tomato puree and finished with a rich sour cream sauce. A crowd favorite.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Saucy black beans with mushrooms, green chiles, and cilantro over fluffy brown rice. Loaded with veggies, naturally vegan, and on the table in 30 minutes.

Hands-off oven roast beef seared at high heat for one hour, then slow-cooked in the residual heat of a turned-off oven for five hours. Just one ingredient, zero fuss.

Coconut fluff peaches with a cloud of meringue-like topping made from beaten egg white, coconut syrup, and lemon zest, heaped into peach halves. A light, retro dessert.

Honey-dipped cookies, the Greek melomakarona, are oval spiced cookies fragrant with orange, cognac, and cinnamon, soaked in honey syrup and showered with walnuts. An irresistible Christmas tradition from the Aegean kitchen.

Copycat White Castle sliders made with beef broth-spiked patties, steamed onions, pickles, and mustard on trimmed hot dog buns. Tastes just like the real thing.

Gourmet glazed figs simmered in brandy, apple cider vinegar, and cloves until plump and transparent, then stuffed with toasted almonds. Pairs with roasted meats.