Feed the freezer recipes - Page 27

[heather+mike2005]

Subbing.

[jgmziii]

I'm loving all this good info =) =) I'm new to all this and had some questions... I saw someone posted that they froze their pizza dough? Can you freeze a homemade pizza? Does any one have a receipe for homemade spaghetti sauce? What does flash freeze mean? Thanks in advance

[Carlyn]

My favourite spaghetti sauce recipe, which works great to freeze:

Saute:
1/2 - 1 lb. ground beef
2 onions, chopped
2 (or use lots more) garlic, minced
1 green pepper, chopped

Add, bring to a boil, then simmer about an hour:
1 litre (4 cups) tomato sauce
3/4 -1 1/2 c. tomato paste
2 c. beef stock, broth, bouillon, or water
1/2 t. EACH basil, oregano, cumin, and thyme
2 t. worcestershire sauce
salt and pepper to taste

[kreyno4]

Everyday Food magazine has a "freeze it" recipe each month. I made a few for postpartum and they have been excellent. Some are online:

Vegetable Enchiladas

Mediterranean Tuna-Noodle Casserole

[columbusmomma]

subbing!

[flminivanmama]

Originally Posted by kreyno4

Everyday Food magazine has a "freeze it" recipe each month. I made a few for postpartum and they have been excellent. Some are online:

Vegetable Enchiladas

these sound really good! I'm going to make them tonight!

[alison_in_oh]

I've read most of this thread and am so inspired! I finally overcame my inertia and have a bunch of freezer meals ready for when my baby comes.

Last night I made a chicken pot pie with a biscuit topping (improvised from leftover rosemary chicken, veggies, and a bit of a flour and broth roux) and it was really good and seemed like a perfect freezer meal. I'm going to plan to make another just for that purpose, but I had a question about the topping. It was baking powder biscuits, kneaded and rolled and cut into rounds and put on top of the pie filling. Should I top it before freezing, freeze the un-rolled dough separately, or freeze the already-cut biscuits separately?

Thanks! And subbing!

[MamaLocs]

I plan on going back over the thread, but I was wondering about hamburger recipes. I got a good deal and want to use it up! I plan on making a double batch of sloppy joes, but after that, I've drawn a blank. I don't really use hamburger that much. Any ideas? Websites would be good too! TIA!

[gribbit]

subbing!

[umami_mommy]

Originally Posted by MamaLocs

I plan on going back over the thread, but I was wondering about hamburger recipes. I got a good deal and want to use it up! I plan on making a double batch of sloppy joes, but after that, I've drawn a blank. I don't really use hamburger that much. Any ideas? Websites would be good too! TIA!

you mean ground beef recipes or recipes for burgers made from ground meat?

[MamaLocs]

Oh, I mean ground beef recipes!

[flminivanmama]

i freeze the ground beef in 1/2 lb portions and then I pull out 1 or 2 portions as needed

I make meatsauce, chili, meatloaf, burgers, shepherd's pie, ground beef stew (we call it hamburger stew), I always make matzah ball soup with mini meatballs & tons of veggies that my kids love dh says it's like a jewish version of italian wedding soup haha...

I like to make meatballs with different seasonings and serve them over rice - my kids think it's fun to experiment with different regions - we found this link http://www.inmamaskitchen.com/food_i...MEATBALLS.html and have tried quite a few

I'm sure I make other things with ground beef but that's what I am thinking of off the top of my head

[umami_mommy]

do a thread search for "ground." you should find some good stuff!

[flminivanmama]

kreyno4 - thatnk you SO much for enchilada recipe - it is SO good!!!

we've made it 2x now - the night I posted I was going to & last night. it's really excellent. I did not try freezing it though.

last night we made it in layers instead of rolling up the enchiladas and it was just as good.

I doubled the amount of sauce.

[Violet2]

Here's a recipe I tried recently... my modifications are in purple.


PEPPER STEAK INGREDIENTS

* 2 pounds beef sirloin, cut into 2 inch strips ( I used cheap round steak)
* garlic powder to taste
* 3 tablespoons vegetable oil
* 1 cube beef bouillon (I used a full can of beef stock)
* 1/4 cup hot water
* 1 tablespoon cornstarch
* 1/2 cup chopped onion
* 2 large green bell peppers, roughly chopped
* 1 (14.5 ounce) can stewed tomatoes, with liquid (I used diced tomatoes, the stewed ones are awfully big)
* 3 tablespoons soy sauce
* 1 teaspoon white sugar
* 1 teaspoon salt

You could also add mushrooms if you wish. Serve over rice.

DIRECTIONS

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. (add some peppers later to keep crisp) (I cooked for 8 hours, none of this hi-low stuff.)


V

[MamaLocs]

just had a great cooking session! I prepared meat and cheese stuffed shells, thinking I'd only get one meal out of it but ended up with two! I'm sorry if I sound like a dork but it was a great surprise. Especially since it was my first time making it and I kinda winged it. I looked at a few recipes but kinda went with my own thing. There was some filling left over so I fried it up with some sauce and it was delicious! Here's what I did:

MEAT AND CHEESE STUFFED SHELLS

* 1 12oz package Jumbo shells
* 1 lb ground beef
* 1 lb ground sausage
* 4 eggs
* 1.5 cups mozzarella shredded
* about 1 cup grated parmesean
* 1/2 - 3/4 cup cottage cheese
* basil and oregano to taste
* 1 cup seasoned bread crumbs
* 2 jars of pasta sauce (thought I'd only need one, but it turned out double!)

Most recipes called for onions but I ran out from my double batch of Sloppy Joe's!

1. Cook shells according to package directions. Drain.
2. Brown hamburger and sausage. Drain off fat.
3. Mix all ingredients (except pasta) together.
4. Pour about 1 cup of sauce into bottom of 13x9 pans, just to cover. Stuff shells with mixture and place in pan.
5. Cover with remaining sauce.
6. Prepare pan for freezing ( I guess whatever your method is)

To cook thawed: Preheat oven to 350, cover top of dish with foil and bake for 45-60 minutes. Until bubbly and hot.

To cook from Frozen: Prep as above but increase cooking time to 2 hours.

I hope you enjoy! LMK!

[ihugtrees]

subbing, because I only made it to page 9. :-D

[Amys1st]

bumping this thread I started eons ago...

[kreyno4]

[QUOTE=flminivanmama;13185124]kreyno4 - thatnk you SO much for enchilada recipe - it is SO good!!!

QUOTE]

Glad you liked it!

I have another one from Everyday Food that isn't on line: Spicy Orange Chicken Stir Fry (although it did not seem spicy to me, it is great). Good for fulfilling a takeout craving! (There is a recipe for eggrolls to freeze too, I will try to dig it up and post)

SAUCE
1/3 c cornstarch
2 c orange juice
1/2 c soy sauce
1/2 c rice vinegar (I omitted once and it was fine)
1/4 c honey
4 garlic cloves, minced
1-2 t red pepper flakes
coarse salt

CHICKEN
1 T oil
3 pounds boneless skinless chicken breasts cut crosswise into 1/2 strips
1 head broccoli cut in florets, stalk peeled and thinly sliced
1 pound carrots (about 5) peeled and thinly sliced on the diagonal

cooked rice for serving

Whisk cornstarch with orange juice until dissolved. Whisk in other sauce ingredients. Set aside.

Brown chicken 2-4 minutes (chicken will cook more later). Cook broccoli and carrots in 1/2 cup water about 3 minutes, partially covered. Add chicken and sauce mixture. Cook until chicken is opaque throughout and sauce has thickened, about 2-3 minutes.

Serve with rice.

FREEZER INSTRUCTIONS: Freeze in 1 1/2 C servings (do not freeze rice). To cook from frozen, run container under hot water to release. Place in pan with 1/2 cup water per serving. Cook until heated throughout, 10-12 minutes.

[Shane]

Did someone already post this? Or did I get the ideas from here? I can't remember, but anyway.

Last monday I made a big ole batch of blueberry pancakes, froze them.
Yesterday I made a huge batch of apple waffles, froze them.

They are awesome for a quick breakfast. Just pull out however many you need from your bag and pop em in the toaster or microwave.