I Froze This!

[Tish]

This post is for everyone that has found a recipe posted on Recipezaar, that is not currently listed in the OAMC category (freezer friendly) but should be. Please take the time to check your own recipes and if you've frozen it before, add the freezer notes and request it get added to the OAMC category! Freezer notes should include how you freeze/froze it, and how to reheat it properly. Also be sure to put these down in the directions for those of us who have to follow directions
Thanks!

[Krislady]

I just reviewed Roasted Eggplant (Aubergine) Soup:

Quote:
I enjoyed this soup very much. I'm a huge fan of eggplant, though DH won't touch it, so I made this for lunches for me. I roasted the eggplant and the onion, used a quart of home canned tomatoes, and some roasted garlic I had on hand and used about ½ cup of half and half instead of the heavy cream. Then I froze in individual portions to be heated at work. Perfect! I pack the frozen soup and a separate small container of feta cheese (absolutely necessary!) and, by lunch time, the soup just needs to be microwaved and topped with the cheese - a perfect light, flavorful lunch! The recipe made about 4 hearty servings (about 2 cups each).

This has worked out perfectly for those days that there's just nothing in the fridge for lunch - I usually take leftovers to work, and some days, there just aren't any!

[Krislady]

And Pineapple-Garlic Pork Chops:

Quote:
We made this as a "dump recipe" - we dumped everything together in a gallon zip-top bag, froze, thawed, then cooked. The recipe froze very well - the flavor of the marinade permeated the pork chops, which is the whole point of marinating! However, all in all, it just wasn't to our taste — it was too sweet for us, and, while that's not necessarily a bad thing, we just weren't all that excited about it and won't make it again. I'm only giving it 3 stars - not because there's anything wrong with the recipe but because we just didn't like it. The recipe itself, I'm sure, turned out exactly the way it should have; it's simply a matter of personal taste.

This recipe was actually in the freezer for a couple of months - it's amazing the stuff you'll find when you start cleaning!

[Tish]

Thank you! I will contact the chefs and see if we can get them to update them

[bmcnichol]

I made Marinade for Beef as a dump recipe and it was really good.

Here is the review

I made this into a dump recipe. I followed the recipe as written other then I used light soy sauce and didn't add the hot pepper sauce and lemon due to personal tastes. I used 2 sirloin steaks, added all the ingredients and froze everything in a freezer bag. When I was ready to make it, I thawed in the fridge overnight. We made the steaks on the grill and they were very good. Everyone enjoyed this.

Bonnette

[jackieblue]

Here is my review of Hash Brown Casserole:

This makes a very good breakfast/brunch casserole. I used non-frozen shredded potatoes (because that's what was at Aldi!) and I added about a cup of ham cut into very small pieces. I left out about a cup of potatoes, but I don't think I really needed to. I mixed all of the ingredents together (except cornflakes and paprika) and I froze without the cornflakes in 2 8x8 foil pans sprayed with canola oil. I thawed, added the crushed cornflakes, and cooked at 350 for about an hour and ten minutes. I am glad I have another in the freezer for another day. I would definitely make this again with ham in it for brunch. The cornflake crust on top really adds a nice touch. Thanks, Vicki G!

[Tish]

Thanks! I will contact the chef

[Tisme]

Hi,
The other night I made Mini Lemon Meringue Pies by Chickee for Aussie recipe swap#15 - April 2008, I had a few left over to bake and I halfed final the cooking time down so as the meringue did not brown too much, flash froze them and then put them into containers. Tonight I reheated them approx 8 minutes in a reheatd oven, and they came out wonderfuly well. The meringue was perfect and they tasted fantastic.
I buy frozen lemon meringue but I wont be any more I will making and freezing these from now on!

[Ma Field]

I made "Korean Hamburgers" as part of a hamburger mini session a while back and we had them at my Dad's birthday dinner. Really flavorful and a nice new variation on the traditional grilled burger. Here's my review:

Unusual flavor and very moist! I love sesame seeds and burgers, so this was a natural for me.
I made these and froze them in a single layer on plastic wrap, tehn wrapped the whole works in aluminum foil. Then DH grilled them from frozen on our outdoor gas grill. Terrific even without the teriyaki sauce! Thanks for a new spin on an old favorite!

[Ma Field]

I made these "Sausage Cheese Muffins" not too long ago and froze half of them as only DH and I like them. They are the perfect OAMC breakfast treat. Drive by the drive thru with one of these babies in hand!

Oh, YUM! YUM! YUM! These bake up beautifully and freeze like a dream. We ate half of 'em while they were barely cool enough to handle. I froze the rest and reheated them in the microwave for breakfast one the go. Don't skip the red pepper flakes. They gave the muffins a tasty kick. I used a little less green pepper as a matter of personal preference and white onions out of necessity. Everything else as written. A winner!

[Tish]

Tisme wrote:
Hi,
The other night I made Mini Lemon Meringue Pies by Chickee for Aussie recipe swap#15 - April 2008, I had a few left over to bake and I halfed final the cooking time down so as the meringue did not brown too much, flash froze them and then put them into containers. Tonight I reheated them approx 8 minutes in a reheatd oven, and they came out wonderfuly well. The meringue was perfect and they tasted fantastic.
I buy frozen lemon meringue but I wont be any more I will making and freezing these from now on!

Chef Chickee has been contacted! Thanks

[Tish]

Ma Field wrote:
I made "Korean Hamburgers" as part of a hamburger mini session a while back and we had them at my Dad's birthday dinner. Really flavorful and a nice new variation on the traditional grilled burger. Here's my review:

Unusual flavor and very moist! I love sesame seeds and burgers, so this was a natural for me.
I made these and froze them in a single layer on plastic wrap, tehn wrapped the whole works in aluminum foil. Then DH grilled them from frozen on our outdoor gas grill. Terrific even without the teriyaki sauce! Thanks for a new spin on an old favorite!

Ma Field wrote:
I made these "Sausage Cheese Muffins" not too long ago and froze half of them as only DH and I like them. They are the perfect OAMC breakfast treat. Drive by the drive thru with one of these babies in hand!

Oh, YUM! YUM! YUM! These bake up beautifully and freeze like a dream. We ate half of 'em while they were barely cool enough to handle. I froze the rest and reheated them in the microwave for breakfast one the go. Don't skip the red pepper flakes. They gave the muffins a tasty kick. I used a little less green pepper as a matter of personal preference and white onions out of necessity. Everything else as written. A winner!

Got them requested for updates

[Chattes]

Kittencal's Crescent Chicken or Turkey Rolls
I made these in March and froze the remaining rolls. I made a freezer kit, wrapping each roll in foil , putting the sauce in a separate container and placing the leftover cheese in a freezer baggie on top of the container of sauce. I defrosted everything in the refrig. overnight.
Tonight, I put the foil wrapped rolls in a preheated 350 oven for about 20 minutes. I heated the sauce on the stove top, poured over the rolls and topped them with the cheese after adding a little leftover bacon.
The rolls didn't appear as puffed up as when I first made them but with the sauce over them, no one could tell. They did not suffer at all as far as the taste was concerned.
A new OAMC recipe!

[Tish]

Chattes wrote:
Kittencal's Crescent Chicken or Turkey Rolls
I made these in March and froze the remaining rolls. I made a freezer kit, wrapping each roll in foil , putting the sauce in a separate container and placing the leftover cheese in a freezer baggie on top of the container of sauce. I defrosted everything in the refrig. overnight.
Tonight, I put the foil wrapped rolls in a preheated 350 oven for about 20 minutes. I heated the sauce on the stove top, poured over the rolls and topped them with the cheese after adding a little leftover bacon.
The rolls didn't appear as puffed up as when I first made them but with the sauce over them, no one could tell. They did not suffer at all as far as the taste was concerned.
A new OAMC recipe!

I've contacted her...hopefully we can get your notes added

[JillAZ]

Tisme wrote:
Hi,
The other night I made Mini Lemon Meringue Pies by Chickee for Aussie recipe swap#15 - April 2008, I had a few left over to bake and I halfed final the cooking time down so as the meringue did not brown too much, flash froze them and then put them into containers. Tonight I reheated them approx 8 minutes in a reheatd oven, and they came out wonderfuly well. The meringue was perfect and they tasted fantastic.
I buy frozen lemon meringue but I wont be any more I will making and freezing these from now on!

I didn't know you could freeze meringue! My DS would be thrilled if I pulled some of these out of the freezer!