10,000 freeze recipes

No-bake strawberry-kiwi pie with Jello, whipped topping, and a graham cracker crust. Light, fruity, and ready after a few hours in the fridge. A tropical twist on a classic cool pie.

A new take on Jalapeno poppers. Cheese and green chilies stuffed inside wonton wrappers and cooked until golden.

Beet and Cucumber Salad with Orange Dressing recipe

These savory pancakes are made with spinach and scallions, served with lime-cilantro butter, they are one of the best pancakes we have ever had. Rich, tasty and refreshing are all in one bite.

A vibrant kale and mango salad with massaged kale, sweet mango, and crunchy toasted pumpkin seeds in a honey-lemon dressing. Fresh, healthy, and tossed together in minutes.

Cantaloupe and honeydew melon balls soaked in fresh watermelon juice with rum and sugar. A boozy, refreshing summer fruit dessert that chills overnight for maximum flavor.

Super equick easy reduced calorie version of Chicken Parmesan for a NuWave or Flavorwave oven. Cooked directly from frozen chicken breasts.

This is THE best turkey burger I've ever tasted...and quite possibly the best BURGER I've ever tasted. SERIOUSLY...try this.

A simple and easy recipe that creates a unique and delicious treat!

Airy honeycomb candy cooked to hard crack, foamed with baking soda, then dipped in melted chocolate for crunchy, melt-in-your-mouth homemade treats.

Easy chocolate fudge with sweetened condensed milk, no candy thermometer needed and no boiling sugar to watch. Five ingredients, one double boiler, ready to chill in 10 minutes.

Forest fettucine with morels and breast of pheasant: handmade morel-powder pasta tossed in a morel cream sauce, topped with seared pheasant breast and buttered fiddlehead ferns. Spring foraging season on a plate, fine-dining style.

Fat-free cheesecake with nonfat cream cheese, egg whites, sugar, and vanilla on a graham cracker crust. Just 5 ingredients and 30 minutes of baking for a guilt-free dessert.

Greek fig preserves (syko glyko) made with whole green figs stuffed with blanched almonds and simmered in lemon-scented syrup. Traditional spoon sweet for coffee service.

Classic escargot a la Bourguignonne baked in garlic-parsley-shallot butter with brandy. The iconic French appetizer, simple to make at home with canned snails.

West African peanut stew with sweet potatoes, rutabaga, chickpeas, cabbage, and curry spices served over millet. A hearty, vegan one-pot meal inspired by Senegalese cooking.