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    Lost? Site Map

    I Froze This!

    Go to page << Previous Page  1, 2, 3, 4, 5, 6, 7  Next Page >>
    SecretIngredients
    Mon Jul 14, 2008 11:00 pm
    Food.com Groupie
    I have two that I froze this week and they turned out wonderfully!

    Crock Pot Peach Dump Dessert
    For this one I bagged the peaches in a large freezer bag, sealed it. Then in a quart size bag I put the brown sugar, cinnamon and vanilla, then sealed it. I bagged the cake mix in a quart size freezer bag, all I had was white French vanilla, and sealed it. I then added the cornstarch to a snack size bag, sealed it, printed the recipe and put all of those into a final large freezer bag. Thawed and followed directions, adding the butter at the time of cooking. It was amazing!!

    Mexican Lasagna
    This one was SOOO good! I browned the turkey and added the salsa, tomato sauce and 3 T of taco seasoning Bulk Taco Seasoning Mix. I then mixed the cottage cheese and eggs adding in black olives and corn. Then I just followed the directions using a throw away pan. I wrapped it well putting the recipe in a baggie and tucking it in one of the layers. I defrosted it overnight and cooked as directed. Wonderful!
    SecretIngredients
    Wed Jul 16, 2008 8:14 pm
    Food.com Groupie
    This one works great too....
    Bag chops by themselves, all the rest in a seperate baggie. Put those two bags and the recipe in a large freezer bag. Thaw, dump in the crock pot. Awesome!
    Crock Pot Pork Chops
    Houseblend
    Fri Aug 15, 2008 2:05 pm
    Food.com Groupie
    I froze Mexican Rice and am so pleased with the outcome! I used to make the whole batch and had over half the recipe as leftovers (cause it makes a TON) which means that most of it got wasted. Last time I made a batch, I served half (which still gave me leftovers) and cooled the other half, then froze in a ziploc bag. Two weeks later, I dumped it into a large pyrex dish and warmed it two different ways: 1- in an oven at 300 degrees, stirring every 5 or 10 minutes until warmed (while I prepared other dinner items) 2-nuked in the microwave, stirring every 2-3 minutes until at the temp I prefer. In fact- this recipe was even better after it had been frozen!!! Enjoy!
    Tish
    Fri Aug 15, 2008 2:31 pm
    Food.com Groupie
    Thanks! I'll contact the chef and see if we can get your directions added icon_smile.gif
    nowasmith
    Sat Aug 16, 2008 1:23 pm
    Regular "Line Cook" Poster
    These are sooo good! Zucchini Brownies
    I added an egg to the recipe and only used 2 tsp of vanilla, otherwise followed as written. I froze each piece separately and thawed on the counter and they taste just as good as fresh. Plus, this is a great way to use up the zucchini that's taking over the counter.
    pixieglenn
    Wed Aug 20, 2008 2:45 pm
    Food.com Groupie
    I froze Spanish Chicken & Rice Bake with these instructions in my review

    "**Added Aug. 20, 08 - we make this dish regularly and I have been able to convert it easily to an OAMC dish by mixing all the liquids and spices together in a quart ziploc, chicken in another ziploc, rice in another ziploc, and cheese in another ziploc, then I put all four bags into a gallon ziploc and threw it in the freezer. To cook simply thaw, dump in the casserole dish and bake as normal. HTH!"

    I forgot to add that I put the beans and corn in with the liquids, I even added the extra water to it all.

    Crock Pot Chicken Vindaloo worked well too as a kit. I put the chicken and spices together, a quart size bag of rice, a quart size bag of samosas and naan enough for everyone to have one. Made for a complete indian dinner kit.

    Beef Noodle Paprikash I made this completely and stored in a gallon ziploc. To reheat, simply thaw and reheat in a pan or oven.

    Mexican Rice was also made completely and frozen. It's really no more work to make a double batch then freeze half. Even a triple batch. I simply reheated in the microwave after thawing, or you could fry it up in a little olive oil.
    SecretIngredients
    Wed Sep 03, 2008 9:26 pm
    Food.com Groupie
    I froze this!

    Crock Pot Chicken, Gravy and Stuffing

    I bagged the chicken by itself, then in a large freezer bag I combined the soups, milk and broth. In a quart size freezer bag I placed the swiss cheese. Doing the same with the stuffing. I then placed all of those baggies into a large freezer bag arranged them so they would lie flat; printed the recipe and tossed it in the freezer. Came out beautifully! Once thawed I followed instructions.
    Tish
    Wed Sep 03, 2008 10:31 pm
    Food.com Groupie
    The chef is not taking message so we won't be able to request this update of directions from her...put it in your cookbooks with SI's notes!
    FLFroggie
    Thu Sep 04, 2008 1:33 pm
    Experienced "Head Chef" Poster
    Do you think "Crock Pot Chicken, Gravy and Stuffing" would be ok if I were to leave it for 8 hours on low?
    SecretIngredients
    Thu Sep 04, 2008 3:46 pm
    Food.com Groupie
    FLFroggie wrote:
    Do you think "Crock Pot Chicken, Gravy and Stuffing" would be ok if I were to leave it for 8 hours on low?


    I know it would be okay in my crockpot...it's the poster child for "slow cooker"! But my sister's cooks alot faster. You know your crockpot best. How does yours cook??
    Erindipity
    Fri Sep 26, 2008 6:59 pm
    Forum Host
    Whiskey - Flavored Pork Chops

    I froze this and YUMMY!!! It makes a great kit meal and it was super easy to make. I highly recommend. I zmailed the poster and asked her to add the OAMC instructions already Tish.

    Quote:
    Very good recipe. I changed it up some to make into an OAMC kit dish and it still worked very well. First, I used 2 one inch thick boneless pork chops. I seasoned these with salt and pepper and then placed in a zip top bag. I mixed the sour cream (used light), water, flour, salt, pepper and sage in a small zip lock bag. I completed steps six and seven using a small amount of olive oil. I only had 1/4 c of whiskey though. I let cool and placed in a small zip top bag. I placed all three zip top bags into a larger zip top bag, labeled with directions for cooking and froze.

    To cook, I thawed in the fridge. I placed the pork in the baking dish (I was running late and didn't have time to brown them, althrough in the future I would recommend these step as they were a little anemic looking). I covered with the mushrooms and then the sauce. I baked for about 40 minutes. I served with mashed potatoes, a salad and rolls.

    These are very tasty, I think when I make next time, I will first remember to brown the chops. Second, I will keep the whiskey at 1/4 cup, that was perfect for our family.
    Tish
    Fri Sep 26, 2008 7:30 pm
    Food.com Groupie
    Thanks Erin! Have the elves add it OAMC when you see she's added the instructions icon_smile.gif
    Nana Lee
    Mon Sep 29, 2008 7:40 pm
    Food.com Groupie
    HELP!!! Everyone talks about "flash freezing". I thought you could only "flash freeze" if you were a food product manufacturer. The equipment is tooo expensive.
    Have I missed something?
    Lee
    SecretIngredients
    Mon Sep 29, 2008 7:45 pm
    Food.com Groupie
    Nana Lee wrote:
    HELP!!! Everyone talks about "flash freezing". I thought you could only "flash freeze" if you were a food product manufacturer. The equipment is tooo expensive.
    Have I missed something?
    Lee


    Flash freezing refers to the freezing technique where you lay out something individually, usually on a cookie sheet, place it in your normal freezer, then once it is frozen, you remove from the cookie sheet and store in something more freezer-space-friendly such as a Ziploc or plastic container.
    Tish
    Mon Sep 29, 2008 7:45 pm
    Food.com Groupie
    Nana Lee...flash freezing is the term for freezing items on a flat sheet (such as a cookie sheet)until frozen solid then put in your bag so the items stay separate. HTH icon_smile.gif
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