I Froze This!

[~SarahBeth~]

Here is what I have been freezing...

Ultimate Pizza Sauce

For this one I double the recipe and get about 6 portions large enough for six medium pizzas.

FREEZING:
After simmering allow to cool to room temperature, do not put directly in freezer when hot.

Divide into six portions and either freeze in individual ziplock baggies or small plastic containers.

If you know you want pizza for dinner, pull it out in the morning and let thaw in fridge.

Add 1 Tbls warm water and mix before putting on pizza!



Easy Peezy Pizza Dough (Bread Machine Pizza Dough)

I use this with the above pizza sauce.

Follow directions for dough.

I usually knead in a little extra flour before freezing.

Divide into 2 balls (2 medium pizzas) and place in ziplock baggies and then into the freezer they go!

When you know you want pizza for dinner take the frozen dough out in the AM and then put it in the fridge to thaw. When you get home from work (or about thirty minutes before you want to put the pizza in the oven) put on kitchen counter to allow dough to come to room temp. Then (I usually use "floured hands" for this) remove dough from bag and lightly knead in about 1 Tbls. of flour. Roll out, put on pizza pan, add toppings and bake in a 440*F oven about 12 minutes (my oven is a little cool so mine is about 15 minutes).


Cheese Burger Alfredo Casserole

Make the recipe as directed then when it comes time to dump into casserole dish, divide amongst two or three dishes (a division of three will easily make enough for 3 casseroles to feed two adults). Let casseroles come to room temp, then cover and freeze (I use my pyrex lids with great success and I think if you don't have them, tightly wrapped foil would be fine -- correct me if I am wrong!)

When ready to eat: Take casserole out of freezer and set on counter about 30-40 minutes to thaw out, then put in the oven as directed for 10 minutes, add french fried onions and then about 10 minutes more, Voila! Yum!


Beef Stroganoff - Crock Pot

For this one, I make a "dump bag" and then the night before around bedtime I take it out and thaw in the fridge. Then in the morning I "dump" the contents into my crock pot, give it a quick stir and turn on low for 9 hours as directed. This is one of my favorites to do since it is so easy and so yummy! The only things you can't freeze are the sour cream and egg noddles/rice. So make sure you have them on hand.

THIS IS HOW I DO MY DUMP BAGS:

I mix the onion, soups, mushrooms and pepper together (I also add a bit of garlic and salt) and put in one bag.

I put the stewmeat in another.

I put both of these bags in another bag and then label and freeze. Works well.

And really this recipe is SOOOOOOO delicious, you don't have to have the sour cream for the sauce to be amazing. But it does make it extra rich.

Also, I never use the cream cheese in this recipe but I imagine it should not be frozen either?


Wheew. That is a lot! But all super yummy!

[http://cashcrate.com/1381]

I like to make basil tomato pasta and freeze it. It is nice just to pop it in the microwave and have pasta ready again.

[Kristen Porter]

I make ahead and freeze these asian style turkey burgers (Scallion Sesame Turkey Burger) for the grill. They are great with just some mayo.

[ChrissyG1968]

I made this recipe after seeing it on The Tony Danza show and just found it on recipezaar. It's "Mama Bellas Tomato Gravy and Meatballs". It makes a huge amount of meatballs and tomato sauce. We eat half and then I freeze the other half. When the meatballs and sauce are frozen together they tend to fall apart and then it's meat sauce but if you want the meatballs to retain their consistency then freeze them seperately at the point in the recipe where you add them to the sauce. It would be a good one for an OAMC plan as you can have half for dinner the night of your big cooking day and freeze the other half.

[SecretIngredients]

I froze this a few weeks ago and had it for dinner tonight. It was really good...and easy! I bagged it all in one baggie, sealed it, getting out as much air as possible then printed the recipe...placed that and the chicken mixture into another baggie and sealed! Yum!

Quick Orange-Cumin Chicken

[Edana]

I froze Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast. For some reason I thought it'd be a good idea to make six chicken breasts for two people, so I froze the remaining four for a few days before heating them up again.

To freeze: wrap each chicken breast individually, place in freezer. I wrap them in plastic wrap and then put them all in a large ziploc bag together with a label and a date so that I don't find them years later and think they're okay to eat, though I doubt these would ever last more than a few days.

To reheat: I took these out of the freezer in the morning and let them defrost during the day. At dinnertime, I put them in the oven at 400 degrees for 10-15 minutes. NOTE: If you add any pasta sauce or cheese to the top, do it now and not before freezing. I added it after about five minutes in the oven and continued cooking until the cheese was slightly browned in a few spots.

If anything this was BETTER after freezing, though that may just be because I added cheese that time. Usually I'd be afraid it would be too dry, but it was so moist when I made it at first that it didn't matter! I'm sure I will start keeping these around in case of emergency garlic shortage.

[MissRed1970]

"Amazing Chicken Marinade"
This was really tasty! I followed the recipe exactly, tossed in several IQF chicken breasts and threw it in the freezer along with my other OAMC stuff. Thawed it and grilled it tonight. Yummy!

[mickeydownunder]

Mrs Goodall wrote:

Tish wrote:

Mrs Goodall wrote:
Hi All...

Freezer tested the following recipe (one of my own posted) and it came out beautifully. Hooray!! I love my new freezer!

It's super easy to make rice dish, 15 minutes or so to make the sauce.

Ground Pork and Shrimp in Coconut Milk

Please add directions to tell everyone how you froze/when and how you reheated...then just go down to the bottom of the screen and request customer service to add your recipe to OAMC. Thanks! This looks good

Submitted yesterday...though it was my first time writing freezer directions and I think I'll re-write the freeze/reheat directions one more time. It was so simple that I didn't do a step by step, but I think that would be a bit helpful.

Have bookmarked this and can't wait to try

Am confused on a few things

if using ground pork, why do I have to grind it further?

re the coconut milk? It is ok to freezer , that , than reheat?

Thx in advance and WHOO HOO! JUST the recipe was looking to make for a friend today too!

[mickeydownunder]

Houseblend wrote:
I've frozen True Lemon Chicken, but just the sauce portion. I cooled it completely, then put into quart size baggy. The day I wanted to use it for dinner, I put it in the fridge a few hours beforehand and it thawed really quickly. Nuked it for about 1 minute until it reached my desired temperature, then served over dinner. My only suggestion might be that if you are going to freeze it, decrease the sugar to half a cup as the sugary taste intensified after freezing/reheating, but the consistency was great!

WOW and excited about this too!

Could I sautee the chicken, add it to the sauce (with your suggestion re alot less sugar) then freeze it like that, defrost and reheat too

Thank you!

WHOO HOO!

[mickeydownunder]

mickeydownunder wrote:

Mrs Goodall wrote:

Tish wrote:

Mrs Goodall wrote:
Hi All...

Freezer tested the following recipe (one of my own posted) and it came out beautifully. Hooray!! I love my new freezer!

It's super easy to make rice dish, 15 minutes or so to make the sauce.

Ground Pork and Shrimp in Coconut Milk

Please add directions to tell everyone how you froze/when and how you reheated...then just go down to the bottom of the screen and request customer service to add your recipe to OAMC. Thanks! This looks good

Submitted yesterday...though it was my first time writing freezer directions and I think I'll re-write the freeze/reheat directions one more time. It was so simple that I didn't do a step by step, but I think that would be a bit helpful.

Have bookmarked this and can't wait to try

Am confused on a few things

if using ground pork, why do I have to grind it further?

re the coconut milk? It is ok to freezer , that , than reheat?

Thx in advance and WHOO HOO! JUST the recipe was looking to make for a friend today too!

OK, solved the first dilemma (thx to a friend )

See you ground your pork chops up re ground meat...am more than happy to obtain it ground from the butcher...so thanks

now onto question 2 to be answered and in advance THANK YOU!

WHOO HOO!

[MrsGPJ]

How do i find this recipe? It sounds like one my family would eat.

[duonyte]

This one? Ground Pork and Shrimp in Coconut Milk

[Satyne]

Orecchiette With Pesto, Broad Beans and Italian Sausage

Reheated beautifully today for lunch after freezing it. I highly recommend the Pesto noted in my review for the ingredient.

A note, nearly everything I've reviewed since November I have frozen with great success, there are too many dishes to go back and link them all.

[mickeydownunder]

Satyne wrote:
Orecchiette With Pesto, Broad Beans and Italian Sausage

Reheated beautifully today for lunch after freezing it. I highly recommend the Pesto noted in my review for the ingredient.

A note, nearly everything I've reviewed since November I have frozen with great success, there are too many dishes to go back and link them all.

that looks WONDERFUl

thanks for sharing that too!

WHOO HOO!

[Satyne]

I'm not the best at creating new meals, but I'm VERY good at sourcing recipes to make. Nearly everything I've made has been amazing.