10,000 freeze recipes

Italian green beans and potatoes mashed together with garlicky olive oil. A rustic two-vegetable side from Puglia that turns humble Yukon Golds and fresh beans into something soulful, silky, and endlessly versatile.

Rosy grape jelly: easy freezer jelly made with cranberry and grape juice, pectin, and sugar. Bright ruby color and bold fruit flavor without cooking down fresh fruit.

Indian hot spice mix dry-roasted with cumin, dried chiles, peppercorns, cardamom, cinnamon, mustard seeds, and fenugreek. A homemade garam masala with serious heat.

Fiery Mexican-style roasted peanuts coated in egg whites, cayenne, and Worcestershire, then baked low and slow until crunchy and addictive. A spicy bar snack that disappears fast. Only 5 ingredients.

Low calorie salad dressing made with vegetable juice cocktail, vinegar, lemon juice, and just a touch of oil. No cooking required, ready after a quick chill.

Slight sweet with fresh clean flavor from lemon zest and a bit of kick from ground ginger. Perfect for spreading onto zucchini bread.

No-bake bonbon cookies built from crushed vanilla wafers, cocoa, walnuts, and a splash of Southern Comfort, then dipped in chocolate. Chilled overnight, served cold, gone by morning.

Classic low-fat bread stuffing with sage, thyme, and marjoram. No butter needed in this diabetic-friendly dressing that's ready in 12 minutes for a 10-pound turkey or Cornish hens.

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Low-fat honey bran muffins made with egg whites, skim milk, and wheat bran soaked in boiling water. Lightly sweet with honey and brown sugar. Small batch of six.

You can make this recipe in 10 minutes, and it contains a lot of vitamin A, very healthy and tasty.

A traditional Swiss dessert of dried pears poached in spiced red wine, served alongside creamy walnut rice pudding and a honey-butter wine sauce. Elegant, aromatic, and unforgettable.

Rose bavarois cream is a classic French molded dessert made with rose petal-infused custard, whipped double cream, and gelatin. Elegant, floral, and silky smooth.

These were easy and so cute! I made 1/2 a recipe piped with tip 12 and got 25 mushrooms.

Homemade chocolates in the Laura Secord style: a creamy fondant center mixed with maple, mint, lemon, orange, or almond flavoring, then dip-coated in semisweet chocolate. The chocolate-shop classics, made on the kitchen counter.

Sharp cheddar cheese crisps made with just 4 ingredients: aged cheddar, butter, whole wheat flour, and salt. Crispy, savory baked crackers ready in 20 minutes.