10,000 freeze recipes

It's hard to be not tasty when there are fresh mint and chocolate chips in cookies. If you have lots of fresh mint growing at your back yard, these delicious chocolate chip mint cookies should definitely be on your "to-bake" list!

There are so many kinds of kimchi. Cucumber and bok choy together make a delicious and crunchy kimchi that goes well with any Korean dishes.

The combination of orange and spices paired with dark chocolate makes these pretty cookies from Mary LaRock of Waukesha unique and delicious. Their interesting shape enhances any cookie platter.

Cold lunch biscuits are sturdy, lightly sweetened lunchbox biscuits made with milk, shortening, and a stiff flour dough. Bake them once and they keep for weeks in a tin.

Simple no-bake graham cracker crust with cinnamon and nutmeg takes 15 minutes to make and works for cheesecakes, cream pies, or diabetic-friendly desserts.

A nice and healthy breakfast. Very good with a double mug of cocoa.

This is a great way to use up leftover Choux pastry to make quick and easy puffy cheese appetizers.

An easy to make and impressive appetizer or snack. Smokey, creamy and packed with flavor.

Easy homemade kimchi with cabbage and daikon, salted, spiced, and left to ferment to your taste. A simple, vegan Korean side dish with no fish sauce, as tangy and funky as you care to make it.

Baba ghannuj eggplant appetizer baked whole and mashed with tahini, garlic, lemon juice, and a drizzle of olive oil. The vegan Middle Eastern dip that turns one eggplant into a dinner-table star.

Get crispy, tangy chicken wings on the table in 30 minutes with just a microwave and a few simple ingredients. Lemon slices and zesty barbecue sauce transform ordinary wings into a crowd-pleasing appetizer.

Quick, easy and tasty. These cheese toasties can be served as breakfast or snack.

So quick and easy. Not really Danish pastry, but good in a pinch.

Chana dhal vada, crispy South Asian lentil fritters made from coarsely ground split chickpeas spiced with chili, curry leaves, and chat masala, then deep-fried golden. A vegan tea-time snack with chutney.

Ulundu vadai, crispy South Asian urad dal fritters shaped into little doughnut rings, spiced with chili, curry leaves, and ginger, then deep-fried golden. Crunchy outside, fluffy within, with chutney.

Sauteed mushrooms are placed on toast, then topped with cheese that's melting away by the heat from the tasty warm mushrooms. A quick, easy, and tasty breakfast, no wonder it's one of the British home cooks' favorite.