10,000 freeze recipes

Skip the expensive store-bought overly salty salad dressing mix and make your own using ingredients found in most pantries. Perfect for a low-salt ranch dressing.

Pretzel bread buns, soft deli-style rolls with a chewy, mahogany pretzel crust from a quick baking soda bath. Bread machine dough makes them easy, ready for burgers and sandwiches.

Fresh heirloom tomatoes (any good tomatoes work just as well) and herbs are baked on a bed of mozzarella cheese in a pie shell and topped with herbed garlic olive oil.

Acorn squash soup roasts squash and garlic until caramelized, then purées with vegetable stock and a kick of cayenne and Tabasco. Vegan, low-fat, and finished with cooked wild rice for a hearty, healthy bowl.

This homemade cantaloupe ice cream will for sure make you keep coming back to scoop out more. This fruity and creamy ice cream is a winner at any occasion.

Rhubarb banana jam made with just 3 ingredients and no pectin. Tart spring rhubarb meets ripe banana for a thick, tropical-leaning preserve perfect for toast or scones.

Tomato, celery, and lettuce salad, a fresh, crunchy three-vegetable salad lifted with za'atar and a drizzle of olive oil. Crisp, light, and ready in minutes for an everyday side.

Low-calorie chocolate brownies made with melted semi-sweet chocolate and egg whites instead of yolks or butter. A lighter brownie with a fudgy bite and powdered-sugar dusting.

Next time when you have some fresh beet greens, or kale or any similar greens, make this easy yet tasty salad with marinated artichoke hearts, pomegranate seeds and creamy fresh mozzarella.

Classic 12-egg-white angel food cake recipe. Cloud-light fat-free cake leavened entirely by stiff-peaked whites, with vanilla and almond extract for a tender crumb that's all air, sugar, and structure.

Succulent grilled portobello mushroom has the meaty texture, which is ideal for burger. It's also marinated in a garlicky-herby-lemony marinade to build up more flavour.

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.

Hummus marinade thins classic chickpea, sesame and lemon hummus with olive oil and dark toasted sesame oil into a coating for chicken, lamb, fish or vegetables. Vegan, gluten-free and Middle Eastern.

Cherry pineapple jam combines pitted sweet cherries and crushed pineapple in an old-fashioned sun-finished preserve. Just three ingredients, no pectin needed.

Ben & Jerry's plum ice cream layers macerated plum juice into a sweet cream base, then swirls plum puree in at the end of churning. Vermont custard with bright fruit ribbons in every scoop.

Sri Lankan clay pot curd, traditional set yogurt made from just milk and a spoonful of starter, cultured overnight in a clay pot for a thick, creamy curd. Drizzle with treacle for a classic dessert.