327 frozen recipes

A bright, silky smooth fruit sauce bursting with raspberry flavor. Perfect to dress up ice cream or cheesecake and especially good with angel food cake or chiffon.

An easy way to make a delicious antipasto bread. Yum.

we didn't use up the whole filling from Greek croustade, then we used the leftover filling and made some phyllo muffins, they came out so cute, delicate and delicious. Being creative!

Apple sauce and butter make these cookies super buttery and moist, whole wheat flour and oats add extra goodness. Chocolate chips add some surprising bites.

A quick, easy and delicious sichuan beef stir-fry with varieties of fresh veggies. Frozen vegetables also work perfectly well.

Cheesy, crispy and tasty. These phyllo rolls are great for a fancy appetizer, or a side dish, or a simply delicious main dish.

Instead of frozen veggies we used fresh broccoli and cauliflower and steamed them part way. We also used swiss cheese instead of cheddar and the results were surprisingly good.

Spring is coming and one of the first vegetables of spring is asparagus. Wrapped with a crispy phyllo pastry spiked with thyme then topped with cheese really takes this main dish up to the next level.

Tender-crisp broccoli wrapped in ham slices and covered with a velvety smooth cheese sauce. Baked in the oven until bubbly. Kids love it.

With fresh seasonal vegetables and phyllo pastry, these tarts come out beautiful and delicious. We like asparagus and green onions, feel free to use any fresh green vegetables that you have on hand.

A scrumptious pastry that is filled with a mixture of spinach and feta cheese.

Great way to use up leftover chicken. Filo pastry stuffed with chicken and broccoli cheese in a light cream sauce.

This tasty bread made with bisquik and mozzarella cheese tastes amazing plain or toasted.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

Quick and easy, it is a great breakfast, you can bake these lovely quiche in the earlier morning, you can also make them in advance and freeze them.