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    Dream Dinners recipes

    Go to page 1, 2, 3  Next Page >>
    Shabby Sign Shoppe
    Sun Apr 02, 2006 4:08 pm Groupie
    Has anyone been to dream dinners and was able to get a recipe or two? I'd love to try them at home!
    Me & Mr. Jones
    Tue Apr 04, 2006 12:15 am
    Newbie "Fry Cook" Poster
    I have not been to Dream Dinners, but watched Food Network's "Recipe for Success". Dream Dinners was showcased, and they mentioned a cookbook coming out in late '06.
    Tue Apr 04, 2006 3:47 pm Groupie
    i have but the meals were pre made for me. i plan on going back!
    Tue Apr 04, 2006 4:07 pm Groupie
    Is Dream Dinners like Super Suppers ? I went to the opening of a franchise bought by some friends where you make several dinners at their kitchens and all of the igredients are there for you to prepare your meal and take home and freeze! It was a lot of fun , they were basically the sous chefs and clean up was all in their kitchen . I came home with six meals for six ready to cook or freeze.
    Shabby Sign Shoppe
    Wed Apr 05, 2006 12:59 pm Groupie
    They are the s along the same lines. We just had 2 open in NC and I was jsut curious. sounds like it would be well worth the muney to go there and assemble.
    Wed Apr 05, 2006 9:04 pm Groupie
    You guys should check out the Cooking on a Budget: OAMC, Make Ahead, Freezing & More for ideas on freezer meals...get a few friends together and do it from home!
    Wed Apr 05, 2006 9:45 pm Groupie
    Gotcha! Thanks
    Wed Apr 05, 2006 10:17 pm Groupie
    Tish wrote:
    You guys should check out the Cooking on a Budget: OAMC, Make Ahead, Freezing & More for ideas on freezer meals...get a few friends together and do it from home!

    yeah, that is definitly an option.... i just liked the idea of no prep,clean up.......still a great recipe-----just not the mess!
    Thu Apr 06, 2006 8:00 am Groupie
    Just posted this one.

    Peach Glazed Pork Chops (Oamc) Recipe

    There are several recipes on 'Zaar that feature the combination of sweet peaches with pork chops, roasts or tenderloins. This one is unique not only in its spices but in its preparation. A featured entree from Dream Dinners, the franchise that helps family prepare make-ahead meals, this dish recently appeared in Family Circle magazine. I've assembled my bags using chops on sale but have not yet defrosted and cooked. If you are making these fresh you can skip the bagging, frezing and defrsoting steps (1-2).

    (279 cal/14 g fat/2 g fiber)
    Bag 1
    3 cups frozen peach slices (about a pound)
    1/3 cup brown sugar
    1/3 cup apple cider vinegar
    1 tablespoon dried onion flakes
    1 tablespoon olive oil
    2 teaspoons Dijon mustard
    1/2 teaspoon chicken bouillon
    1/2 teaspoon dried rosemary, crumbled
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    Bag 2
    6 (5 ounce) lean boneless pork loin chops
    2 teaspoons olive oil
    2 teaspoons cornstarch
    1/4 teaspoon salt
    1/8 teaspoon pepper
    6 servings Change size or US/metric
    27 minutes 15 mins prep
    To assemble and freeze, place all of the ingredients in Bag 1 in one resealable bag and close. Place chops in a second bag. Place both bags in a third bag, close and label. This can remain frozen for up to 2 months.
    To defrost, place in fridge 2 days before preparing.
    To prepare, season pork chops with the salt and pepper. Heat oil in a large non-stick skillet. Cook chops about 4 minutes on each side.
    Remove 1/4 cup of liquid from the peach mixture and set aside. Add the remaining contents of Bag 1 to the skillet with the chops and bring to a boil. Reduce heat to medium-low and simmer about 3 minutes.
    Mix the cornstarch into the reserved liquid and add to the pan, stirring an additional minute to thicken the sauce.
    Serve with rice pilaf and steamed green beans or broccoli.
    Thu Apr 06, 2006 8:19 am Groupie
    Another one.

    Sweet and Tangy Flank Steak (Oamc or Make Ahead) Recipe #rz.35732
    This recipe is from Super Suppers, the franchise that allows families to prepare meals ahead of time in their central kitchen. They do the prep, you do the assembly for quick dinners from the freezer. I love flank steak and this sweet/spicy combination appealed to me. The addition of pepper is mine and the way I will try this at some point.
    1/3 cup reduced sodium soy sauce
    1/3 cup packed brown sugar
    1/4 cup sliced scallions, white and green parts
    1 tablespoon sesame oil
    1 tablespoon sesame seeds
    2 teaspoons garlic, minced
    1-1 1/2 teaspoon gingerroot, minced
    1/4 teaspoon chili pepper flakes (optional)
    2 lbs flank steak
    6 servings Change size or US/metric
    20 minutes 10 mins prep
    Mix together all ingredients except steak together in a bowl. Fold steak into thirds, placing outer edges towards the center. Place steak into a resealable freezer bag. Add marinade and squish around so that all of the steak surface is covered. Place into a second bag, seal and label.
    Freeze steak for up to 2 month. To prepare, remove 2 days ahead and defrost in the fridge.
    To prepare, pre-heat grill or broiler. Remove steak from bag and pour sauce into a small sauce pan. Bring sauce to a boil and simmer for 5 minutes.
    Grill or broil steak for 5 minutes per side or until steak reaches 135 degrees. Remove steak from heat and allow to rest for 5 minutes before slicing.
    To serve, thinly slice steak across the grain and spoon a bit od sauce on top.
    (if you are not preparing this as a make ahead meal, marinade meat for 2 to 4 hours before cooking.)
    Chef #766045
    Fri Feb 15, 2008 7:58 pm
    Newbie "Fry Cook" Poster

    The above link is to the Dream Dinners cookbook at I have gone many times to the local Dream Dinners but can't afford to continue to go. I ordered the cook book but have not yet received it.
    Fri Feb 15, 2008 9:13 pm
    Experienced "Head Chef" Poster
    Time Magazine sent Joel Stein (he's basically their humor columnist) to review Dream Dinners and he came back with mixed reviews, which surprised me because the cookbook looked so fantastic when I saw it.

    So please tell us what you think if you go, anyone! I'm dying to hear!
    Fri Feb 15, 2008 9:30 pm Groupie
    I haven't tried to actually go to either franchise. I have tried several of the recipes of these places ( my friend had the books). To be honest, I wasn't impressed at all with the recipes, but I think that it really is a matter of taste. My friend told me the prices when she went, and I didn't think that it was inexpensive at all. Convenience is the major factor though.
    Gabby LSW
    Fri Feb 15, 2008 9:40 pm Groupie
    A couple of my friends wanted to go so I looked at their menu online. So many of the ingredients were white pasta, high fat and high sugar (they raved about something that was maple glazed - salmon maybe - that had more sugar grams in it than I should consume in a day). If it was something I could eat, I knew the skids wouldn't so it would have been a waste of time and money.

    I passed and just do my own thing. Of course, the one friend who was planning it calls me 'Suzy Homemaker' because I like to cook.

    Sat Feb 16, 2008 9:22 am Groupie
    I used to work at another easymealprep company (info), and I can tell you the concept is all the same: they provide prepped ingredients, recipes, containers, labels and various supportive services; you come in and assemble dishes. It's easy meal preparation. The different chains/businesses have different meal and clientele concepts. Mine focused on family-style comfort foods, and did not apologize for fat and calorie content; they felt the idea was to put food in tummies. Others focus on healthful, gourmet, diet or regional foods.

    For the money, I know I can prepare my family's food for less. However, many people just don't have the time, so money is easier to part with, and their lifestyles suit the easymealprep concept. This concept inspired me to continue having in my freezers and pantries portioned ingredients to put together quick meals, or to use if I'm having a freezer session. This fits so well with budget cooking, as you can get freezable produce when it's a bargain, chop and freeze; or discount meats; or shelf goods on clearance sale.

    The caveat remains as always: you have to keep up on your freezer inventory, and toss older items. This is not only for quality issues, but for nutrition and food safety, as well. Label your items with not only the name of the dish and cooking instructions, but the date it was made and/or the date it should be used/tossed. Eating is not just for filling tummies; it's for providing quality fuel for our bodies. Except for chocolate, of course. icon_wink.gif
    Go to page 1, 2, 3  Next Page >> E-mail me when someone replies to this
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