Can you all give me some recipes that I can freeze up for later ?

Question

and what would the self life of it being frozen be?

Answer 1

Beef can freeze a LONG time - My Zada gives us his year old Beef (actually coming up in a couple months) every year & it's still good.

Pork only lasts 3 months.

The only things I really freeze are 'oamc' -once a month cooking or 'investment cooking'

this is my favorite, but there are more.

--------------------------------------...

Simple Beef Meals

About 3 hours, 54 servings of 5 meals

MAKES: Meat & Pasta, Zesty Chili, Picadillo Casseroles, Salisbury Steaks w/vegetable gravy, Chicken Soup w/ tiny meatballs

Grocery list:

2 lbs carrots

2 lbs. zucchini

2 lbs. onions

1 garlic head or jar minced garlic

8 1/2 lbs. ground beef

parmesan cheese (1/2 cup)

4 cans (28-29oz each) crushed tomatoes

2 jars brown gravy

4 cans (32 oz. total) chicken broth

32 oz water

flour tortillas (10 in pkg)

2 oz. box onion soup mix

16 oz. pkg. bow tie pasta

16 oz. pkg spaghetti

15 oz. can tomato sauce

2 cans (15 oz) kidney beans

chili powder

cinnamon

1 can bread crumbs

salt

vegetable oil

pimento stuffed olives ~ 1/4 C to 1/2 C

red wine vinegar

10-12 oz. shredded cheddar cheese

3 eggs

16 oz. frozen chopped spinach

TO BEGIN: Chop and cook aromatic vegetables. These will be used to flavor all the recipes.

Chop 2 lbs onions (about 6 cups), 2 lbs carrots (about 6 cups), and 2 lbs zucchini (about 7 cups). Heat vegetable oil in 8 qt. pot. Add vegs & cook over medium high heat 15-20 minutes until almost tender. Yield: about 12 cups cooked vegs. Transfer vegs to a large bowl.

Meat sauce: Mince 8 large garlic cloves or use 4 tsp. minced garlic from jar. Put 3 lbs ground beef and 1 TBSP. minced garlic in 8 qt pot. Cook 7-10 mins over med-high heat, breaking up meat, until no longer pink. Stir in 6 cups of the cooked vegs, 4 (28 oz) cans tomatos, 1 (15oz) can tomato sauce, and 2 tsp. salt. Bring to boil, reduce heat to medium low. Simmer uncovered 15-20 mins for flavors to develop. Remove from pot: 7 cups for the meat sauce, and 8 cups for the picadillo casseroles, (refrigerating or freezing) leaving 7 cups in the pot for the zesty chili.

1st Recipe: Meat & Pasta--Take the 7 cups from refrigerator or freezer and serve over cooked hot pasta. Makes 7 cups, 7 servings.

2nd Recipe: Zesty Chili--Drain 2 (19 oz) cans kidney beans. Stir into 7 cups basic sauce left in pot with 2 or more TBSP chili powder. Cool, then refrigerate chili in airtight containers up to 5 days. Reheat and serve with sour cream or shreded cheese, chopped onion and tomato. Makes 10 cups, 7 servings

3rd Recipe: Picadillo Casseroles-- Lightly grease 2 9 or 10 inch deep dish pie plates or 2 9 inch round shallow baking dishes. In large bowl, mix 8 cups meat sauce, 1/4 C- 1/2 cup sliced pimento stuffed green olives, 1 TBSP sugar, 2 TBSP red wine vinegar, 2 tsp. chili powder, and 1 tsp. cinnamon. Spread 2/3 cups

sauce in bottom of each baking dish. Cover each with a flour tortilla, spread each with 2/3 cup sauce and sprinkle with 1/4 cup shredded cheddar cheese. Repeat these layers 3 more times, ending with Cheese. Cover with foil and refrigerate up to 4 days. To prepare: Bake 30-35 mins at 375 until bubbly. Makes 2 casseroles, 6 servings each.

4th Recipe- Salisbury Steaks with vegetable gravy-- -In a large bowl, put 4 lbs (8 cups) ground beef, 2 cups dried bread crumbs, 1 box (2 oz) onion soup mix, 2 large eggs, 1/2 cup water and 1 TBSP minced garlic. Mix until blended. Pack in 2 ungreased 11x7 inch baking pans. Bake 20-25 mins until firm to touch and no longer pink in center. Cool. In medium saucepan, mix 2 cup of vegetables, 2 jars brown gravy, and 2 cups water. Bring to a boil, reduce heat and simmer 5 mins for flavors to blend. Cool. then pour into 2 4 cup containers. Wrap the uncut steaks tightly in plastic wrap. Refrigerate up 5o 3 days. To prepare: reheat, covered 20-25 mins at 350. Cut into 8 portions before serving. Warm gravy and pour over top. Makes 2 pans, 8 servings each

5th recipe-- Chicken Soup With Tiny Meatballs--- Bring 8 cups chicken broth and 8 cups water to boil. Add 16 ounces tiny bow tie pasta and cook 5 minutes. Then add a 16 oz bag frozen chopped spinach. Simmer 5 minutes longer. Mix remaining 1 1/2 lbs. ground beef, 1/2 cup parmesan cheese and 1 tsp minced garlic until blended. Form small meatballs and drop into soup. Simmer 5-7 mins or until meat is no longer pink in center. Stir in remaining 3 cups vegetables and heat through. May refrigerate up to 4 days. Makes 24 cups, 12 servings.

Answer 2

Why would you want to freeze recipes ? They can remain frozen for ever, thaw out before reading.

Answer 3

um hmm idk haha well just try the cheep cheep freeze pops! get ur fav pop like orange grape mountain dew EVEN LEMOAID I TRIED THAT ITS GOOD!!! if u want and put them in ice cub trays and yeaa stick tooth picks in and ur good to go!let them freeze then yummyness!! hahaha

Answer 4

I always make a double batch of this and freeze half of it.

Chicken Asparagus Chowder

1 chicken, cooked, skinned, boned, chopped

4 Tbsp butter

6 Tbsp flour

5 Tbsp minced onion

1 Cup sour cream

5 Cups chicken broth

2 Tbsp white wine

1 10.5 oz can cut asparagus spears

Melt butter, add onion, saute 3 minutes.  Add flour, stir, 2 minutes.

Slowly add broth, cook 3 minutes.  Put sour cream in bowl, add 1 cup

of hot broth, stir, add back to mixture.  Stir until smooth.  Add wine.

Drain, chop asparagus.  Add chicken and asparagus to pot, stir

until heated through.

Answer 5

hey,

I love getting free stuff.  It's like getting a little bonus.  Especially when it's easy to receive the product.   I just went to this site and got some Free Gatorade.    Go getcha some while supplies last.

http://myimagesafe.com/gatorade

Answer 6

Hi there,

I always make double batches of:

-Lasagna

-Spaghetti _ but just freeze half the sauce and do pasta right before serving.

-Chile

-Meatloaf

-Scalloped potatoes with ham*

-Potato Soup*

All of the above should be cooked at the same time you cook the other half, let cool and then cover and seal for freezer in gallon bags or saran wrap and then a layer of foil.  They should keep easily for 6-8 weeks though the way I do it is - when groc shopping I buy dbl amts needed on most casserole dishes - not pasta/noodles as they do not do as well in freezer.  I buy a bunch of aluminum pans - loaf pans are a good size for a couple that are light eaters but 8x8 or whatever fills the bill for your appetite or numbers of eaters. :)

Scalloped potatoes with Ham

Pre heat oven to 350.Choose your '2' pans you are going to double for freezer and freeze in.

Peel and slice thinly a large onion.  Set aside.

Measure 1 cup flour (for 2 8x8 pans) and get out a cube of butter or margarine, salt and pepper.  Take out your ham and slice and cube it into 1x1 or 1x2 " pieces and set aside.  Set out and open 1 large can canned milk.

Peel potatoes a few at a time.  Slice in thin rounds and place in buttered or spray oil in pans.  Put a solid layer on the bottom, then salt lightly, a sprinkle of pepper and a few thin slices of cube of butter or margarine dotted around,  Then sprinkle a tablespoon of flour over all.  Spread a thin overlapping layer of the onion 'rings' overall. Dot ham thickly over each layer.  Cover with another layer of potatoes and keep doing same layers.  

--do not forget the layers are potatoes, salt & pepper, dots of butter, flour sprinkled over, onions and ham (or any meat - Brats are good in this or crumbled ground browned off burger, too.

Keep layering til pan is about 1/2 inch from the top.

Then pour 1/2 can of canned milk over each pan.  Cover with foil and seal down as well as possible.  Place in oven and bake til a butter knife slides into center easily - about 45 min usually.  Then pour 1/2 jar of Cheese Whiz in dobs over top.  BE CAREFUL - loosen foil with long knife or fork as STEAM will roll out and burn you if you do not keep hands well away when you are checking it.  Remove foil and let bake 12 min more.  

Set one out covered and cool to ready for freezer.  Serve other with vege and salad for dinner.

Potato Soup

In a 1 quart pot for stove top, peel and cube potatoes till half full, then add water to cover potatoes by one inch and put on medium heat on burner.  Add 4 bouillion cubes of beef or chicken to the boiling water.  

Choose if you want to add meat - We are fond of Lil Smokies - the little appetizer sausages in this, diced ham, a pound of browned, well drained hamburger, crumbled or brats sliced in rounds.  Add your meat and watch it doesn't boil over.

Chop finely 1 clove garlic, one medium onion or leek, Grate 2 medium carrots and slice 2 stalks of celery thinly - don't use the white but the leaves are great.

Melt a cube of butter/margarine  in a frying pan and saute or gently fry all the vegies you just chopped or grated until they are tender, onion is clearish.  Add 1 teaspoon salt to them, stir well.  Then Add 2 Tablespoons of flour and stir well til all lumps are gone. Then add whole pan - butter and all into the sauce pan where the potatoes are boiling.  Bring to medium boil and turn heat down so they will not boil over.  Keep a close eye until they quit foaming up to the top and just boil gently. At this point, test your potatoes and they should done by now, fork tender.

Then Drain HALF the water off.  Add a 15-1/2 oz can of canned milk or a pint of half and half.  Stir well and taste to see if it needs salt.  Add a little bit at a time if it does and stir well - retaste.  

At this point, I quite often add 1/2 dozen slices of American Cheese or Swiss Cheese to melt - just keep stirring gently til all melted but the cheese is optional.  Let simmer on Low - but keep stirring for abt 7-8 minutes.

Freeze half.  Make sure you stir well each dipper of soup you take out so you don't get all the vegies into one bag instead of evenly between the meal and freezer bag.  Serve with Hot rolls, crackers etc.  

I hope this helps you - it made my life a lot easier as every third week at least 3 meals were just to be thawed and re-heated or possibly pasta boiled..  but simple anyway.  Sometimes I would do a "Saturday" and do several freezer casseroles and divide up in the pans and freeze them all and boy, it was a like a vacation for a couple weeks!!  :)

I also made Large batches of cookie or cakes in 13x9 pans - divided up and froze half for later!

Good luck!

Answer 7

YOu want to eat this within 4-5 days

EGG SAUSAGE CASSEROLE

1 lb. bulk sausage

6 eggs

2 c. milk

1 c. grated cheddar cheese

1 tsp. salt

1 tsp. dry mustard

2 slices bread, cubed

Brown and drain sausage. Beat eggs with milk, salt, and mustard. Layer bread on bottom of buttered casserole, sprinkle sausage, top with cheese. Pour egg mixture over all. Bake 30-40 minutes at 350 degrees for until top is browned.

---

Broccoli and Bacon Casserole

Ingredients:

1/2 pound bacon (cooked & drained)

6 eggs beaten

2 cups milk

1 teaspoon each salt, dry mustard, chives

6 slices leftover bread or biscuits

1 cup grated sharp cheese

1 box of frozen broccoli, (cooked & drained) mushrooms-optional

"Can be mixed the night before." Mix together and pour into casserole dish, sprayed with pam. Bake at 350 degrees for about 1 hour.

---

Campbell's® Cheesy Chicken & Rice Casserole

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup

1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

2 cups fresh or frozen vegetables

1/2 tsp. onion powder

4 skinless, boneless chicken breast halves

1/2 cup shredded Cheddar cheese

Directions:

1. Stir the soup, water, rice, vegetables and onion powder in a 12 x 8” shallow baking dish.

2. Top with chicken. Season chicken as desired. Cover.

3. Bake at 375°F. for 45 min. or until done. Top with cheese.

TIP: Italian: In place of onion powder, use 1 tsp. Italian seasoning. Substitute 1/3 cup shredded Parmesan for Cheddar.

Mexican: In place of onion powder, use 1 tsp. chili powder. Substitute Mexican cheese blend for Cheddar.

---