10,000 freeze recipes

Mussels mariniere steamed in dry white wine with scallion, garlic, parsley, bay, and thyme, finished with butter. The classic French moules style, ready in under 30 minutes from kettle to bowl.

Broiled scallop and mushroom skewers marinated in olive oil, lemon juice, garlic, bay leaf, and coriander seeds. A simple seafood brochette served with tartar sauce.

Greek souvlaki with lamb or veal marinated overnight in white wine, olive oil, oregano, and garlic. Broiled on skewers for charred, tender meat cubes.

Bread pizza made on white bread with ketchup, American cheese, sliced hot dog, and oregano. Toaster oven ready in 10 minutes. Kid-friendly and dead simple.

Italian marinated chicken with a bright lemon-and-herb marinade of olive oil, basil, oregano, and garlic. Grills, bakes, or broils with equal success after a 2-hour soak.

Rack of lamb marinated in red wine vinegar and coriander, roasted at high heat, then finished with a warm bacon and Dijon mustard vinaigrette built from the pan drippings.

Swedish pan-fried sandwiches filled with anchovy butter, Dijon mustard, hard-boiled egg, and fresh dill. Vorsmorgosar fry up golden and crispy - serve as lunch or cut into cocktail bites.

Pepper-crusted roast beef rubbed with Dijon and coarsely cracked mixed peppercorns, served with a compound butter of roasted red peppers, basil, and parsley. A showstopper roast that slices beautifully.

Pork chops in a garlic-citrus mojo with creamy mashed plantains topped with crumbled chicharrones. A Cuban-inspired weeknight dinner with bright citrus, bold garlic, and salty pork-rind crunch.

Fish fillets marinated overnight in garlicky olive oil with rosemary, oregano, and parsley. A Mediterranean technique that works for any grilled, broiled, or baked fish.

Grilled prawns basted with homemade chimichurri sauce made from fresh parsley, oregano, garlic, jalapeno, and red wine vinegar. Bright, garlicky, and ready fast.

Chicken marinated overnight with garlic, oregano, prunes, olives, and capers, then baked with brown sugar and white wine. A legendary party dish that serves a crowd.

Low Country oyster loaf with cracker-crusted fried oysters stuffed inside herbed French bread. A classic Southern seafood sandwich served hot with lemon.

The Colonel also had a Roasted chicken that was mighty tasty . The chicken was marinated also and then baked with his famous seasonings. The baking process was long it takes 4 hours to bake it. It is baked at 225 for 2 hours till the internal temp was at 175. But for you at home I have updated this to be baked at a higher temperature and be prepared in less time. But lower temp. is better, see sticky chicken link below for ideas.

Rosemary leg of lamb studded with garlic and rubbed with lemon juice, rosemary, and pepper. A classic Sunday or Easter roast with a crisp exterior and juicy pink interior.

Salmon pate made with fresh salmon, whitefish, white wine, cream, and warm spices, baked in a water bath until silky smooth. An elegant make-ahead appetizer for crackers or toast.