10,000 freeze recipes

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

Pasta primavera with zucchini, yellow squash, and bell peppers in a quick tomato-basil sauce over fresh linguine. An Italian vegetable pasta ready in 30 minutes.

A chilled Scandinavian-style fruit soup simmered with prunes, raisins, apples, cherries, and citrus, thickened with tapioca and finished with grape juice. Serve cold as a refreshing starter or light dessert.

Old-fashioned sweet cantaloupe pickles brined and slow-simmered in a spiced sugar syrup with cinnamon, cloves, and allspice. A heritage preserving recipe that turns underripe melons into something special.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Fresh fruit cup with apples, oranges, peaches, bananas, grapes, and blueberries tossed in frozen lemonade concentrate and topped with chopped walnuts. A no-cook fruit salad.

Great for using up turkey left overs after a Holiday feast. The fruit, nuts and seasonings give the salad a unique flavor.

You will definetly be licking your chops after enjoying this scrumptious dish made with succulent lamb.

This recipe is very simple to make, but it goes very well, you will know how satisfied it let you feel, great for your diet!

Make your own balsamic glaze instead of store-bought, it adds lots of flavor into lots of dishes, such as salads, roasted vegetables, or roasted meat. And it is so easy to make too!

Concord grape pie with 3 pounds of fresh grapes, skins and all, baked in a double crust with lemon zest. A fall harvest pie with intense grape flavor you can't get from a jar.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

These scrumptious corn muffins are the perfect for breakfast for those who are constantly on the move.

Microwave macaroni sauteed in oil with onion, green pepper, and garlic, then cooked in tomato juice with Worcestershire sauce. A one-dish pasta, no boiling needed.

Punch bowl cake layered with yellow cake, cherry pie filling, chocolate and vanilla pudding, pineapple, bananas, whipped topping, and nuts. A retro layered trifle for a crowd.

Overnight-seasoned beef rib roast rubbed with fresh garlic, paprika, turmeric, and thyme, then seared at high heat and slow roasted to medium-rare.