10,000 freeze recipes

Sesame mustard rub: crushed garlic, mustard seeds, lime zest and juice mashed into toasted sesame oil. A five-ingredient marinade for beef, chicken, pork, lamb, or fish.

Crostini topped with roasted red pepper strips and smoked mozzarella, broiled until the cheese melts into toasted baguette. Four ingredients for an easy Italian appetizer where the smoky cheese steals the show.

Barbecued lamb skewers marinate cubed lamb in lemon juice, garlic, and chili oil, then grill until charred outside and pink inside. Chinese Muslim style street food served with naan bread or sesame shao bing rolls.

Sour cream chutney walnut dip: a three-ingredient party trick that combines tangy sour cream, sweet-spicy mango chutney, and crunchy walnuts. Stir, chill, serve with crackers or chips. That's it.

It tastes very good and gives a thicker consistency similar to buttercream.

This marinade sounds like very spicy, but it actually isn't. Because after marinating, you will wipe it away, and all the delicious flavors go into the meat without leaving too much spiciness.

Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.

Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.

Fred Goslin's sangria pitcher with red wine, fresh orange, lemon, and lime juice, simple syrup, and orange slices. Spanish-style summer party drink ready in 20 minutes plus chill time.

Rosatum is an ancient Roman rose wine made with red wine, honey, rose water, and fresh rose petals. A fragrant, no-cook punch bowl drink for elegant gatherings.

Potato parsley bisque made creamy with blanched almonds instead of dairy. A vegan, silky smooth soup with leeks, lemon juice, and a full cup of fresh parsley.

Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.

Filet mignon rolled in crushed coriander, white peppercorns, ancho chili, and cumin, then seared hard for a fragrant North African spice crust. Serve sliced with tomato jam and tahini yogurt for a 15-minute showstopper.

Oven-baked swordfish steaks paired with a bright no-cook mango-tomatillo relish loaded with fresh cilantro, red bell pepper, and lime juice. Minimal prep, big tropical flavor for two.

Homemade Thai red curry paste pounded in a mortar with dried chilies, lemongrass, galangal, shallots, garlic, and kaffir lime. Authentic flavor no jar can match.

Dill pickles brine whole cucumbers in a hot vinegar, water, and salt solution with garlic and fresh dill. Old-fashioned canning jar pickles ready to crack open in 3 to 4 weeks.