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  • Freezer meals

    I am looking for freezer friendly meals.. Even desserts.. anything is fine....

  • #2
    Re: Freezer meals

    I bumped a post about make 1, freeze one in Recipe Requests for you.

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    • #3
      Re: Freezer meals

      Thanks sameoldkris

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      • #4
        Re: Freezer meals

        I love making things that can be frozen for future use. Here are a few that seem to work well.

        Apples Cabbage Borsch

        4 quarts water
        6 tablespoons beef base
        2 medium head of cabbage, coarsely chopped
        2 cups onion, chopped
        2 cans plum tomatoes, chopped, 28 oz
        1/2 cup brown sugar, packed
        2 tablespoons lemon juice
        6 tablespoons dill weed
        1 1/2 cans tomato paste
        2 pounds cooked beef
        salt and pepper, to taste

        Combine water and beef base in a large soup kettle. Add cabbage, onions, tomatoes, brown sugar, lemon juice, dill weed and tomato paste. Simmer 1 1/2-2 hours. Add the beef and simmer another half hour. Season to taste with salt and pepper.
        Makes 20 12 oz servings.

        Add a little more lemon juice or white vinegar if you like a more sweet/sour flavor.


        Beef Stroganoff
        THis one is a great busy day meal. It also freezes well both after adding the sour cream or make the beef part and tfreeze. then thaw it and add the sour cream while the noodles are cooking.

        1 1/2 lb chuck or round steak, cubed
        1/4 cup flour
        salt and pepper
        2 tablespoons butter

        Sauce
        2 jars button mushrooms
        1/2 can mushroom juice & water
        1 medium onion, chopped
        1/4 teaspoon garlic salt
        1 teaspoon worcestershire sauce
        2 tablespoons ketchup
        1 cup sour cream, room temperature

        Mix the flour, salt and pepper together. Put in a plastic bag and dredge the meat cubes in the flour. Brown the meat in the butter. Put in a crockpot.

        Drain mushroom juice and add enough water to make 1/2 cup. Add to crockpot with the mushrooms, onion, garlic salt, worcestershire sauce and ketchup. Cook on low for 8 hours. Just prior to serving, stir in the sour cream. Serve over cooked noodles or rice.


        Crabmeat Quiche

        This is sooo good. It freezes very well. I have done the whole quiche, put it in a foodsaver bag and seal. I also did one in the Reynolds Handi Vac freezer bag. Just thaw, heat and eat.

        DO NOT ADD SALT!

        1 tube saltines
        1 3/4 sticks butter
        1 med onion, chopped
        2 c baby swiss cheese, shredded
        3 eggs (room temperature)
        1 c whipping cream
        1 tbsp tomato paste
        1 lb crab in shells
        white wine (2 to 3 tbsp)
        1/2 tsp white pepper
        1/4 tsp thyme

        Crust: Crush crackers. Melt 1 stick butter and mix with the cracker crumbs. Press into a glass pie plate or quiche pan.

        Quiche: Melt remaining butter; add onion and crabmeat. Saute over medium low heat until butter is absorbed. Put in crust. Whip the eggs, cream,
        tomato paste, wine, pepper and thyme together until smooth. Lay cheese over crab in the crust. Pour the egg and cream mixture over the cheese.
        Sprinkle to top with paprika. Bake a 350 degrees for 1 hour or until knife inserted in center comes out clean. Allow to cool 10 to 15 minutes
        before slicing.


        Crockpot Dinner

        Make, freeze, thaw and re-heat.

        1 lb hamburger, browned & drained
        3/4 lb bacon, fried and crumbled
        1 cup chopped onion, brown w/ hamb
        2 cans baked beans, 1# cans
        1 can kidney beans
        1 can butter beans
        1 cup ketchup
        1/4 cup brown sugar
        1 tablespoon liquid smoke flavoring
        3 tablespoons white vinegar
        1 teaspoon salt
        dash pep

        Mix everything together in a crock pot. Cover and cook on low 4-9 hours. Stir occassionally.


        Lasagne Pasticciate

        This is amazing. It is fairly work intensive but makes a lot and freezes beautifully. You could make the ragu and bescarmela sauces and freeze them. Put the lasagna together prior to serving. YOu can also put the whole thing together, cook it and freeze it. Since there are only 2 of us, I usually cook it, cut it in serving size pieces and freeze it in individual packages that can be heated in the toaster oven.

        Besciamella (cream sauce)

        6 tablespoons butter
        6 tablespoons flour
        1/4 teaspoon nature's seasoning
        2 cups half and half
        1 cup heavy cream
        pinch nutmeg

        Melt butter and stir in flour. Remove the pan from the heat and pour in the cream and half & half all at once. Beat with a wire whisk untill the flour-butter mixture is partially dissolved. Return to medium heat, stirring constantly until the mixture comes to a boil. Reduce heat and cook another 2-3 minutes, still stirring. Remove from the heat and season with nutmeg.

        NOTE: You can use salt and pepper in place of the natures seasonings. The original recipe calls for 1 tsp salt. Due to the saltiness of the ham, cheeses, boullion and butter, I add no additional salt.

        Ragu Bolognese (meat sauce)

        1 1/2 cups ham, cubed
        2 cups carrots, cubed
        3 cups onions, chopped
        1 pound ground pork
        2 cups beef bouillon
        1 1/4 cups heavy cream, room temperature
        4 tablespoons butter
        2 cups celery, chopped
        1 1/2 pounds lean ground beef
        2 tablespoons tomato paste
        1/2 cup dry white wine

        Carrots, ham and celery should be chopped in small pieces. This mixture is called a battuto and when cooked becomes a soffritto. Melt the butter in a skillet and add the battuto. Cook, stirring frequently for about 10 minutes or until lightly browned. Transfer the mixture to a large saucepan. Brown the hamburger and pork. Pour off the excess grease. Add the wine and bring to a boil stirring constantly untill most of the wine has cooked away. Add the meat to the soffritto and stir in the boullion and tomato paste. Bring to a boil, reduce heat and simmer 30-45 minutes, stirring occasionally. A few minutes before serving, stir in the cream and heat through. Season with pepper and nutmeg to taste.

        This sauce can be used at this time for a main dish sauce or used in the northern italian lasgne.

        The Lasagne

        1/2 pound lasagna noodles (9-10), cooked
        1 1/2 packages mozzarella or provolone cheese, shredded
        1 cup parmesan cheese, or to taste

        Butter or grease a lasagne pan or 9x13 cake pan. Spread a layer of the ragu 1/4" deep over the bottom of the pan. Lay 1/3 of the lasagne noodles over the ragu overlapping the strips or butting them next to eachother. Add a light layer of mozarella, then a layer of the ragu. Spread about 1 cup of the bescamella sauce on top of the ragu and top with some of the parmesan. Repeat layers ending with noodles. Top with lots of mozarella and parmesan cheese. Bake approximately 30 minutes at 350 degrees or untill hot and bubbling. Let stand about 10 minutes before slicing and serving.


        Wild Rice Hotdish

        4 c boiling water
        1 c uncooked wild rice
        1 can cream of celery soup
        1 can cream of chicken soup
        1 c boiling water
        2 beef bouillon cubes
        1 bay leaf, crumbled
        pepper
        garlic salt
        onion salt
        paprika
        1 1/2 lbs hamburger & sausage mixture
        3/4 c celery, chopped
        1 med onion, chopped

        Let rice stand in boiling water for 15 minutes. Drain. Mix soups and rice with 1 cup of boiling water, the bayleaf, bouillon cubes and the seasonings. Let stand. Brown together the meats, onion and celery. Drain off the grease. Mix the meat mixture with the rice mixture and put in a greased 9x13" pan. Top with slivered almonds and bake in a 350 degree oven for 1 hour covered and 30 minutes uncovered.

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        • #5
          Re: Freezer meals

          thanks mapcenter .. thjose sound good..

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