9,195 freeze recipes

If you're looking for a healthy alternative to chili, this simple and easy to understand recipe is for you!

Watermelon cubes with a spicy lime dipping sauce made from lime juice, salt, and hot pepper sauce. A three-ingredient summer snack ready in 10 minutes.

No-knead yeast bread gets its tender crumb from cottage cheese and its savory punch from dill weed and dried onions, baked in a casserole dish for easy prep.

Vegetarian sweet and sour stir-fry loaded with snow peas, broccoli, enoki mushrooms, water chestnuts, bamboo shoots, and tropical fruit (pineapple, mango, mandarin orange) over rice.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

Pork chops baked over beans in a tangy tomato-ketchup sauce with onion. A simple, comforting casserole that slow bakes for up to 90 minutes until the chops are fall-off-the-bone tender.

Fruit Cornish hens: classic Chicken Marbella scaled up for small birds. Cornish hens marinated with garlic, oregano, prunes, apricots, green olives, and capers, then roasted until golden with brown sugar glaze.

Lemon pepper potatoes are oven-roasted red-skin potato chunks tossed with butter-flavored mix, lemon pepper, and fresh chives. Five-ingredient, low-fat side dish ready in an hour.

Two-ingredient raspberry cranberry sauce blended smooth and served chilled. A no-cook fruit puree for topping cake, fruit, ladyfingers, and more.

Jellied beet borscht molded with shredded beets, cabbage, cucumber, fresh dill, and horseradish in a tangy beef gelatin. A cold, jewel-toned Eastern European classic.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

Osso bucco with veal knuckle braised in white wine and tomato paste with carrots, celery, garlic, and a lemon-herb flour dredge. Starts in a cold oven for hands-off cooking.

Mexican pinto bean stew with a homemade cumin-chili spice mix, zucchini, carrots, and tomato sauce. A vegan, pantry-friendly one-pot stew with a bonus spice blend recipe.

Pan-seared veal cutlets with a woodsy sauce of shiitake mushrooms, spring fiddleheads, crispy pancetta, and sherry. A restaurant-style spring main that comes together in under 30 minutes.

Louisiana-style red beans and rice with a bold spice mix and an unexpected addition of grape juice for sweetness. No meat, all flavor, cooked from dried beans.