10,000 freeze recipes

Chocolate hippenmasse: thin, crisp German pastry wafers made with almond paste, cocoa, and cinnamon. Spread paper-thin, baked until glossy, and cut or shaped while still warm.

Moong samosa filled with spiced mung beans, asafetida, mustard seeds, and amchur (green mango powder), deep-fried in ghee until golden. A vegetarian Indian snack with bold, tangy flavor.

Double chocolate snack cake made with no eggs or butter, using vinegar and baking soda for lift. Cocoa batter topped with chocolate chips bakes into a fudgy one-bowl treat.

Frescavena is the beloved Venezuelan oat drink: fine-blended oat cereal and sugar stirred into cold milk or water over ice. Creamy, wholesome, easy to customize.

Oatmeal raisin bread for the bread machine, sweetened with honey and warmed with cinnamon. A whole-grain loaf with chewy oats, plump raisins, and a tender crumb that makes great breakfast toast.

A fiery Chinese hot pot of pork intestine, duck blood curd, and sour cabbage simmered in a chili-ginger broth with Sichuan peppercorns. Served bubbling over a tabletop burner.

Hawaiian bagels work pineapple chunks and shredded coconut into a bread-machine dough, then boil and bake into chewy tropical bagels. The classic New York technique meets island flavors.

Sliced tomatoes, cucumbers, and onions marinated in a simple sweet vinegar dressing. Five minutes of prep, an hour in the fridge, and you've got a cool, crunchy summer side dish.

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

Homemade hummus from scratch with tahini, lemon juice, garlic, olive oil, and coriander. Blended smooth using the chickpea cooking liquid for the creamiest dip you will ever scoop with pita.

Baby back barbecue ribs done on the grill in under 90 minutes. Foil-steamed to tender, then finished over open flame with a brown sugar rub and barbecue sauce.

Quinoa, leek and tofu casserole layers cooked quinoa with sautéed leeks, garlic, and pressed tofu in a whole wheat breadcrumb crust, baked with soy milk. Vegan, protein-rich main dish.

Tahini dressing for falafel with sesame paste, fresh lemon juice, garlic, and water. Four ingredients, creamy and nutty, ready in 5 minutes. The classic Middle Eastern drizzle sauce.

Old-fashioned boiled chocolate icing with just four ingredients: chocolate, sugar, milk, and water. Sets glossy and firm on a cooled cake.