10,000 freeze recipes

Double raspberry Jello salad with frozen raspberries and whole cranberry sauce. A three-ingredient molded side dish that's a holiday table staple.

A whole fish baked Cuban-style on a bed of sauteed onions and peppers, rubbed with a garlic-oregano paste and bathed in tomato puree, lime juice, and white wine. Feeds 6 in under 80 minutes.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

Fish fillets pan-cooked in garlic butter with scallions and a squeeze of lemon. Five ingredients, six minutes of cooking, and dinner is on the table.

Italian tomato pasta salad with elbow macaroni, canned tomatoes, white wine vinegar, herbs, and parmesan. A no-mayo, oil-free cold pasta salad that chills for hours to blend flavors.

No-bake Kahlua cocoa balls made with vanilla wafer crumbs, pecans, cocoa, golden raisins, and candied cherries. Roll in coconut, powdered sugar, or nuts.

Chewy, golden homemade bagels boiled then baked to crusty perfection. Includes whole wheat, pumpernickel, onion, and seeded variations. Makes 12 bagels from scratch.

A fresh, ginger-spiked vegetable relish with carrots, red peppers, onions, and cucumber in a sweet vinegar brine. No canning needed. Chill overnight and serve for up to 3 days.

Hot pepper and garlic spaghetti pulls heat and flavor straight into the pasta water. Chili and garlic blended into the cooking liquid season the noodles from the inside out. Tossed with olive oil and parsley. Five ingredients, twenty minutes.

Indian curry paste for seafood blends fresh lemongrass, ginger, garlic, turmeric, and lemon juice into a vibrant aromatic base. Made in 10 minutes for marinating fish or building quick curries.

Roasted julienne carrots and potatoes with zucchini, yellow squash, and onion glazed in orange marmalade. Finished with a sprinkle of sesame seeds for crunch.

Hot fresh strawberries au sabayon, briefly poached in lemon-vanilla syrup and blanketed in a frothy Marsala egg-yolk zabaglione. A French-Italian restaurant dessert that plates in minutes.

Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.

Tired of cakes?! We have you covered. Try this warm and mouth-watering fig-apple compote with a scoop of vanilla ice cream. Heavenly delicious!

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Traditional tamarind and guava chutney with fresh ginger, mustard seeds, currants, and warm spices, boiled and canned for preserving. A tangy, complex Indian condiment.