10,000 freeze recipes

Fall in love like the Italians do with this decadent cake that will have you wanting a second slice!

Homemade brown 'n' serve sausage: ground pork seasoned with sage, thyme and a pinch of clove, shaped into patties or links, par-cooked, then stashed in the fridge or freezer to brown crisp whenever you want them.

Helen Evans Brown's corn chili bread bakes fresh corn kernels with cornmeal, sour cream, melted butter, Monterey Jack cheese, and diced green chilis into a rich, golden side dish. Pairs beautifully with roast pork or turkey.

A quick Cajun red beans and rice with canned kidney beans, chopped sausage, Creole seasoning, and Louisiana hot sauce. Thick, spicy, and on the table in 30 minutes for a weeknight taste of New Orleans.

Bacon-wrapped chicken breasts slow cooked over dried beef in a creamy mushroom and sour cream sauce. A retro potluck classic that's still impossible to resist.

Pressed duck simmered with five spice, coated in water chestnut flour, steamed, then deep-fried until crisp. Served with sweet and sour plum sauce and toasted almonds.

Three-ingredient honey jelly made with just honey, water, and liquid fruit pectin. Boil, jar, and enjoy pure honey flavor in spreadable form. Makes 6 jars.

Hawaiian wedding cake made from scratch with crushed pineapple, chopped nuts, and a whipped cream cheese frosting. A moist, fruity sheet cake with no butter in the batter.

Pork tenderloin casserole layered over scalloped potatoes and a seasoned bread crumb dressing with sage. A comforting one-dish dinner baked covered until fork-tender.

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

Ground beef browns with onions, then folds into five canned soups and crispy chow mein noodles for a retro Midwestern casserole that bakes into pure comfort food in 45 minutes.

Lobster, Normandy Style (Homard a la Normande) recipe

Homemade salted eggs brined in rock salt water for three weeks until the yolks turn firm, golden-orange, and richly savory. Just three ingredients and patience. Serve quartered with rice or congee.

Flounder in lemon-dill sauce, gently poached in butter with fresh dill, lemon juice, and scallions. A delicate one-skillet fish dinner ready in under 20 minutes.

This excellent soft pancake wrapper, easily made at home, is eaten in Norway with butter and 'geitost' cheese, or used to wrap delicious little morsels of smoked ham, 'fenalar', dried and salted leg of mutton, or a spoonful of berry conserve.

A Greek homemade sausage with Mediterranean flavors and chunks of feta cheese embedded in the sausage.