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    You are in: Home / Community Forums / Cooking on a Budget: OAMC, Make Ahead, Freezing & More / Things I didn't know would freeze so well.
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    Things I didn't know would freeze so well.

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    dividend
    Wed Apr 28, 2010 10:46 am
    Food.com Groupie
    I have found a bunch of new (to me at least) things that freeze very well, and are so convenient to have in the freezer vs. buying them as I need them.

    Ginger - I just whack it into ~1 inch pieces and toss it in a freezer bag. It barely needs any defrosting to be able to mince for recipes. I found like 6 hands for $1 at the farmer's market last fall, and it's still good.

    Lemons/Oranges - I buy these organic when I know I want to use the zest, and they're much cheaper in season/in a big bag. They zest beautifully right from frozen. I also have a bag of frozen sliced up orange wedges to use with summer beers!

    Shredded cheese - I didn't believe it, but it was so much cheaper in the 5lb bags at Costco, so I gave it a try. It's great! I just remove exactly what I need, and it's getting melted in the recipes anyway, so it works perfectly.

    Pine nuts - these are so much cheaper in bulk from the Middle Eastern store, it's ridiculous. I store them in quart sized mason jar, scoop out what I need, and toast them from frozen.

    I told my Mom about shredded cheese, and she had never thought to do that, even though they eat a lot of it. What do the rest of you freeze that others might not know is a great idea?
    Chocolatl
    Wed Apr 28, 2010 12:21 pm
    Food.com Groupie
    Celery and tomatoes. They don't stay crisp, of course, but they're great for cooking. I just freeze bags of chopped celery and grab a handful when I need some. I usually get Roma-type tomatoes and just freeze them whole. I don't thaw either one before using; I just toss them into the pot.
    Krislady
    Wed Apr 28, 2010 12:32 pm
    Forum Host
    We have pizza night every week, and I love having a Sam's Club size of cheese (and pepperoni) in the freezer! It's about half the price of the supermarkets' sale prices! And I get most of my nuts at Sam's too and freeze them - pine nuts, walnuts, pecans, and almonds.

    When my bananas get too ripe, I just toss them whole in the freezer (I learned that here on the 'zaar)! I really only use them for smoothies anyway, and they're perfect. I just slice the skin and it peels right off! In fact, I freeze most of my fruit for smoothies before it gets too old in the fridge or on the counter (blueberries, strawberries, cranberries, pineapple, apricots. . . ). icon_biggrin.gif

    Also, I freeze a lot of leftovers in single-serving size containers for lunches later on. The other day, I had braised short ribs with mashed potatoes - yum! I've done ratatouille, various other stews and soups, moussaka, and shepherd's pie, in addition to various lasagnas.

    When I see tortillas on sale (one of the vendors at my public market has had packages for 50 cents lately!), I'll toss those in the freezer too!

    All sorts of "bits" of stuff - extra chicken stock, basil pesto, tomato paste, and I'm sure plenty of other stuff - they all get frozen in ice cube trays, then popped out into freezer bags.

    Here's something I just tried this year - I dried a boatload of tomatoes last summer, and, to be on the safe side, I froze those, too. Now I always have "sun-dried tomatoes" on hand!

    Oh, and one more - I picked up a bunch of red peppers at the market last fall (I think they might have been 6 for $1 - which is LOADS better than, what, $4 a pound?) ANYWAY, I roasted them all at once, peeled them and sliced them up, and now I have a bag of roasted red peppers in the freezer, too!
    Small Town Cook
    Sat May 01, 2010 2:21 pm
    Food.com Groupie
    I hate waste so I end up with a lot of frozen items. Most items I freeze I have learned from trial and error. I have learned I can freeze rice if it's mixed in with the leftover stir-fry. I have frozen spaghetti that's mixed in with the sauce. Any over-ripe bananas I freeze for banana bread. I save them up til Oct/Nov so I can make banana bread for Christmas. I have frozen shredded zucchini ready for bread. I have also chopped up onions, peppers and celery, drain water and froze them for cooking.
    mickeydownunder
    Mon May 17, 2010 3:14 am
    Food.com Groupie
    re Shredded cheese - I didn't believe it, but it was so much cheaper in the 5lb bags at Costco, so I gave it a try. It's great! I just remove exactly what I need, and it's getting melted in the recipes anyway, so it works perfectly.

    was curious how u store it as in the past I have tried this and find sometimes moisture gets in and then had to throw the lot out

    thanks
    Lee Lynn
    Fri May 28, 2010 3:07 pm
    Newbie "Fry Cook" Poster
    You can freeze yogurt, too! I often get cups for free @ Marsh - I had no idea you could freeze them until a friend told me!
    Chef Carol Kay
    Fri May 28, 2010 10:29 pm
    Food.com Groupie
    Maybe everyone else has heard of this but I froze from buttercream frosting on a wim, and defrosted great.!!! I can now make big batches put into smaller portions and defrost as needed
    Dubainy
    Sat May 29, 2010 9:07 pm
    Newbie "Fry Cook" Poster
    I mash them with lemon juice (to prevent browning) and freeze in small portions to use in sandwiches instead of mayo.
    Chef Carol Kay
    Sun May 30, 2010 12:39 pm
    Food.com Groupie
    Dubainy wrote:
    I mash them with lemon juice (to prevent browning) and freeze in small portions to use in sandwiches instead of mayo.

    Are you talking about avacado's?
    elainecripe_12920427
    Sun Jun 16, 2013 5:14 pm
    Regular "Line Cook" Poster
    am wondering about carrots and onion and want to know what the procedure is for roasting the veg's i want to freezeare above.
    jln's mom
    Fri Jun 21, 2013 7:25 am
    Food.com Groupie
    I freeze just about everything. My DH laughs at me , but he sure loves the home made stock I make from all the bits and pieces of leftover veggies I've saved from dinner. I even save the water from steaming veggies. It all goes in sandwich size bags in freezer throughout the week then in one of my trips down stairs I add it to a larger container or ziploc bag. I save a chicken , beef , + ham bones throughout spring and summer. leftover rice and pasta.Really anything you might use in a soup in the winter. As it starts getting colder in the fall/winter I bring everything upstairs pick through what would be fine in soup and save for that and everything else will go in the stock pot with the bones (one day I'll do chicken , another beef)simmer all day ,really, all day. cool skim off the fat, measure and put into large ziploc bags and freeze flat in 2,4+6 cup portions. I use this for anything calling for broth and in rice, pasta etc..I'll use the ham bones for split peas soup in the winter.I flash freeze sliced and diced peppers, use for stir fry, sausage sandwiches,spag. and soup. I have even used diced in mac salad , threw them in frozen, no one was the wiser. I usually buy peppers marked down and freeze that day . As I've said I freeze anything I think I can reuse. Sorry this is so long, it's one of my passions(saving money and making something out of nothing). I found blueberries for $1.29 yesterday, bought 6 pints froze 5. can almost taste the blueberry muffins now.
    Chef1MOM~Connie
    Mon Jul 01, 2013 1:16 pm
    Food.com Groupie
    mickeydownunder wrote:
    re Shredded cheese - I didn't believe it, but it was so much cheaper in the 5lb bags at Costco, so I gave it a try. It's great! I just remove exactly what I need, and it's getting melted in the recipes anyway, so it works perfectly.

    was curious how u store it as in the past I have tried this and find sometimes moisture gets in and then had to throw the lot out

    thanks


    Hi Mickey- I do this as well. I buy the big packages, seperate in to 1 lb portions, then put into zip lock containers. I squich all the air out, then put that bag in a bigger ziploc bag along with the others. So they are double wrapped. This way if 1 bag does get funky I am not throwing out the whole thing. I have really only tossed 2 bags over the last few years and that was more due to my faulth than the freezing method.

    I also freeze my bananas and then I also RECYCLE the skin into my veggie and flower gardens. the plants love banana peels and the bugs and other animals really do not.


    I read someone freezes oranges. Do you mean the whole orange or the zest? If the whole orange, HOW???? I would love to do this as oranges are in season and cheaper for this month so I could get some now and freeze for later. Do you also freeze lemons and limes? If so how?
    letseatvaughan
    Sun Jul 07, 2013 5:48 pm
    Newbie "Fry Cook" Poster
    I freeze green onions all the time along with parsley.

    My grocery story has green onions for .79 a bunch so I buy about 5-6 bunches wash, chop them to my liking and freeze them. Same with the parsley.

    And they maintain well in the freezer.
    Jayashiangel
    Sun Jul 28, 2013 7:01 pm
    Semi-Experienced "Sous Chef" Poster
    Baked Oatmeal

    2 c. uncooked oats (can use quick oats)
    1 1/2 t. baking powder
    1/2 t. salt
    1 c. fat-free or lowfat milk
    1/2 c. Egg Beaters (or 2 eggs)
    1/2 c. unsweetened applesauce (can substitute LF/FF plain yogurt, or mashed banana)
    1/4 c. Splenda
    1 t. vanilla extract
    1 t. ground cinnamon

    1. Preheat oven to 350. Spray an 8x8" pan with cooking spray.
    2. Combine wet ingredients and then add in dry ingredients. Mix well.
    3. Pour mixture into pan, and bake for 35-45 minutes, until a toothpick inserted into the center comes out clean.

    For an 8x8" square pan, I usually cut 9 pieces. The recipe can easily be doubled to fit in a 13x9" pan, and should cook for a little longer than the 8x8, but not much.

    This lasts well in the fridge and I also have frozen then after cool & refrig over night (drop into lunch box frozen thawed in 2-4 hours..)

    Variations:
    - Add a cut-up apple and some apple pie spices (nutmeg, allspice, etc.), and some ground or chopped walnuts.
    - Add blueberries and/or strawberries.
    - "carrot cake": add shredded carrots, walnut meal, and crushed pineapple
    Olivers' Twist
    Tue Sep 03, 2013 4:26 pm
    Food.com Groupie
    love this forum...am bumping in case someone posts something else new.. icon_wink.gif
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