10,000 freeze recipes

Spiced cranberry hazelnut bread with cinnamon, cloves, and orange juice baked into mini loaves. Wrapped in brandy-soaked cheesecloth, this holiday quick bread deepens in flavor for weeks.

Vegetarian potato corn chowder with carrots, celery, tomatoes, and herbs, thickened by mashing some of the potatoes back into the broth. Hearty, creamy, and dairy-free.

These muffins are moist and very tasty. You can use either fresh or frozen strawberries. The sugared almonds give them a nice crunchy topping. They are great for a mid-morning snack with a friend.

Crispy golden vegetable samosas stuffed with spiced mashed potatoes, peas, and garam masala. Homemade pastry fried until shattering-crisp, served with mango chutney.

A traditional Jewish tzimmes with sweet potatoes, butternut squash, Granny Smith apples, prunes, and sweet red wine, baked with warm spices. A holiday side dish with deep roots.

Greek koulouria cookies twisted into ropes, brushed with egg yolk, and topped with sesame seeds. Crisp, buttery, and lightly sweet with a golden crunch.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

Bhindi curry with okra simmered in a fragrant spice blend of mustard seeds, fenugreek, cumin, and turmeric fried in mustard oil. An authentic Indian okra dish.

Sirloin strips simmered in coconut milk with curry, ginger, jalapeno, and garlic for a quick Caribbean curry. Bold island flavors on the table in just 30 minutes.

Lemon apple marmalade made with just four ingredients: lemons, Granny Smith apples, water, and sugar. No added pectin needed since the apples provide natural pectin.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.

Sliced apples baked under a crumbly corn flake topping spiked with orange zest, brown sugar, and nutmeg, then drizzled with fresh orange juice.

These are very good.I was making my Banana Bread recipe,which I put crushed pineapple in,and I had some left over.I was also making a pan of Brownies and I thought why not add the pineapple here.It is different but oh so good.

Maple syrup mousse with whipped egg whites and cream folded into a gelatin-set maple custard base. An airy, elegant no-bake dessert garnished with gingersnap crumbs.

Whole wheat zucchini bread with cinnamon, vanilla, and chopped nuts. A moist, high-fiber quick bread that uses grated zucchini for natural moisture. Makes two loaves.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.