10,000 freeze recipes

Fruit and pasta shell salad with fruit cocktail, banana, apple, and cinnamon whipped topping. A creamy, sweet side dish or potluck dessert served cold.

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

Mint macaroons with shredded coconut, chocolate chips, and peppermint extract in a crispy meringue base. Naturally gluten-free and light as air. Makes about 4 dozen.

Frozen graham custard is a retro no-churn freezer dessert with whipped evaporated milk, lemon, and vanilla custard layered between buttery graham cracker crumbs. Six ingredients, no ice cream maker, pure midcentury nostalgia.

Lighter zucchini bread made with whole-wheat flour, egg whites, and applesauce instead of oil, spiced with cinnamon and nutmeg, and studded with walnuts. Low-fat, kid-approved, and bakes into two adorable mini loaves.

Pasta tossed in a creamy roasted carrot sauce with onion, garlic, and vegetable stock. A vegan, dairy-free pasta sauce that tastes like it has cream in it.

Punjabi besan kofta curry with crispy chickpea flour dumplings stuffed with dried plums, simmered in a rich tomato-onion gravy with garam masala and ghee. A show-stopping vegetarian main dish from North Indian kitchens.

Fluffy mashed sweet potatoes with bananas, soy milk, prune juice, and honey, baked until puffed and topped with candied ginger. Dairy-free and naturally sweet enough for dessert.

Creamy cottage cheese and cream cheese filling flavored with dates and orange zest in an oat crust, topped with glazed apricot halves.

Jimmy's chili builds a from-scratch chili paste from whole dried chili pods, blended with browned beef, tomato sauce, oregano, cumin, and red wine. Slow-simmered for 3 hours into deeply spiced Texas-style chili.

Only 5 ingredients and very quick and easy to prepare chicken soup that's suitable for chicken dinner.

Wilted spinach with lemon, garlic, and toasted pine nuts. A five-minute Italian-style side built from five ingredients and a hot pan.

Vegan gumbo with okra, corn, crushed tomatoes, and the Cajun holy trinity sautéed in water instead of oil. A quick 30-minute plant-based soup that's full of Southern flavor.

Old-fashioned prune conserve with quinces, apples, oranges, watermelon rind, raisins, and chopped nuts. A thick, jammy fruit preserve with complex flavor from six different fruits.

Mini apple pies use refrigerated biscuit dough as a fast pastry shortcut. Each rolled biscuit wraps a tablespoon of cinnamon-sugar apple-raisin filling and bakes in muffin cups. Ten warm hand pies in 15 minutes.

Pickled pumpkin with cinnamon, ginger, allspice, cloves, and orange juice in a sweet vinegar brine. A unique fall preserve that's perfect for canning and gifting.