10,000 freeze recipes

A simple and scrumptious dish that will have you enjoying shrimp in a new light and flavor.

Try this scrumptious appetizer made with spinach, parmesan cheese and a herb stuffing mix.

Pureed carrot rhubarb soup with orange juice, served over garlic-rubbed cinnamon sourdough croutons and garnished with fresh chervil. A spring showstopper that keeps guests guessing.

Salt-smothered chicken buried in a bed of red-hot rock salt with ginger, tangerine peel, and Szechuan peppercorn marinade sealed in the cavity. An ancient Cantonese technique that steams the bird to silken tenderness.

An easy and no-fail recipe for classic meatloaf with several variations for leftovers. It doesn't take long to make at all, and is very tasty

Roasted beef tenderloin served with a French-style white wine cornichon tarragon sauce finished with Dijon mustard butter. A classic dinner-party main that cooks in under 25 minutes.

Easy angel cookies use just three ingredients: angel food cake mix, water, and chopped fruit. Light, puffy, and ready in 20 minutes with no eggs, butter, or oil.

Southwestern chicken salad: crisp lettuce, southwest veggies, and chicken tossed in a creamy chipotle-ranch and sweet-spicy BBQ dressing. A fast, no-fuss salad with a kick.

Creamy chicken stew with mushrooms, thyme, and sour cream sauce. A 30-minute comfort meal that's wonderful over egg noodles or crusty French bread.

Homemade seasoned salt with paprika, thyme, marjoram, curry powder, dry mustard, dill seed, and celery salt. A Lawry's-style copycat with 10 spices you already have.

A simple crockpot recipe that helps you cook a succulent dish you and your family will enjoy!

Ajat: Thai cucumber relish with thinly sliced cucumber, red onion, cilantro, and fresh chili in a sweet-tangy rice vinegar marinade. The crisp side that cuts through rich Thai curries and satay.

Caprese salad tosses red and yellow tomato wedges with fresh mozzarella, basil, and parsley. The classic three-ingredient Italian salad (plus a few herbs) done right with summer's best tomatoes.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Pan-seared filet mignon cooked in butter and olive oil for a rich, golden crust. A simple three-ingredient method for restaurant-quality steak at home, with broiling option included.

Fresh mango salsa with red peppers, cilantro, and garlic pulsed in a food processor, then tossed over chilled rice vermicelli. A bright, no-cook summer pasta dish.