8,159 freeze recipes

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

Bread machine beer cheese bread loaded with cheddar and American cheese cubes in a malty, tender loaf. Just dump the ingredients in and let the machine do the work.

Big-batch chili with ground beef, cubed steak, and 75 whole chilies floating in the pot. A killer party chili where the green floaters decide how hot your bowl gets.

Portuguese kale soup (caldo verde-style) with linguica or chourico, kidney beans, cabbage, and potatoes. A hearty New England-Portuguese immigrant classic.

A German-style no-yeast Christmas stollen with cottage cheese, rum, almonds, currants, sultanas, and candied lemon peel. Brushed with butter and dusted in powdered sugar for a snowy finish.

Substitute beef with this succulent dish that is simmered to perfection in its own tasty gravy.

Enjoy this succulent dish today that's made with chicken breasts, sausage and red wine.

Coconut dream bars with a brown sugar oat shortbread base topped with a chewy layer of shredded coconut, pecans, lemon zest, and brown sugar. Two layers, two textures, one irresistible bar cookie.

Fragrant basmati rice baked with turmeric, cinnamon, cloves, and coriander, then tossed with golden cashews and plump raisins. A vegetarian biryani bursting with warm Indian spices.

Black Forest rugalach pastries with a cream cheese dough wrapped around boozy cherry, dark chocolate and walnut filling. The Jewish bakery classic given a chocolate-cherry overhaul straight out of the German cake playbook.

A New Orleans-style charlotte: chocolate sponge rolled with almond paste, sliced and pressed into a springform, filled with amaretto-soaked chocolate mousse. A Mardi Gras showstopper.

A slow-simmered lamb chili with black beans, fresh ginger, allspice, and Zinfandel wine. Beans cook with lamb bones for deep flavor. Best made a day ahead for the richest taste.

This recipe is a faily old (circa 1983) but reliable one, somwhere in between competition and eating and chili. It would be a good starter for any novice cook.

Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.

Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter's fare.

Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.