10,000 freeze recipes

Glazed cinnamon rolls skip the yeast and rise time by using biscuit baking mix, so you get warm, tender rolls drizzled with sweet powdered sugar glaze in under an hour.

Pear and ginger pudding layered with butter-sauteed pears, broken gingersnap cookies, and heavy cream, then baked until bubbling. A warm, spiced fruit dessert.

Dry soup mix made with split peas, lentils, brown rice, pearl barley, and alphabet pasta. Combine once, store for months, and simmer into a thick, nourishing pot of soup anytime.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.

Salsify is a long, thin, darkly earth-coloured root, can be found in greengrocers's shops in February, also available as preserved ; when scrubbed, it is revealed to be white whithout an obvious outer skin.

A hearty double-crust vegetarian pie stuffed with curried green lentils, potatoes, carrots, and bell pepper spiced with coriander, cumin, turmeric, and ginger. Serve with chutney and a crisp salad.

Fresh mango, kiwi, pineapple, and banana served with a creamy guava yogurt sauce. A no-cook, 10-minute tropical fruit platter for brunch buffets or a light summer dessert.

Whole bananas baked in their skins until caramelized and tender, then split and loaded with butter, salt, and pepper. Three ingredients, 20 minutes, pure Brazilian comfort.

Invite some East Indian flavors into your home with this scrumptious dish made with potatoes and a variety of spices.

A no-bake, layered dessert with creamy pistachio pudding, fluffy whipped topping, and crunchy Heath bar crumbles, nestled between soft ladyfingers. Perfect for potlucks or a refreshing treat!

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.

Butterscotch shortbread cookies made with dark brown sugar and unsalted butter, topped with chopped walnuts or pecans pressed into the dough. Makes 72 bite-sized squares.

Chicken Madras with a creamy mango curry sauce made from pureed fresh mango, coconut milk, and heavy cream. Pan-seared chicken breasts finished in a sweet, spiced tropical sauce.

Traditional tabbouleh salad with fine bulgur wheat, fresh mint, parsley, lemon juice, and ripe tomatoes. A bright, herby Middle Eastern side dish served cold.

Light curried chicken and mango salad with a honey-lime yogurt dressing. Poached chicken breast and juicy mango cubes on lettuce, ready in 30 minutes. Low-fat and refreshing.

Old-fashioned divinity candy with fluffy egg whites, crunchy pecans, and vanilla. This no-bake Southern classic melts on your tongue and comes together with just a few pantry staples.