desertjean
Well-known member
Want to stock the freezer so that hubby doesn't have any excuse to be calling for pizza every night.
Suggestions for how to freeze would help, too.
Suggestions for how to freeze would help, too.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: And on that note, ISO freezer dinners
- Thread starter desertjean
- Start date
In Search Of:
desertjean
Well-known member
Before, I would have said "eeew" to lentil soup. Now it's a favorite thanks to a local restaurant.
Karu. My family's favourite comfort food which freezes well. Recipe follows:
Karu
½ cup onions, finely chopped or 4 tablespoons dried onion flakes
2 pounds lean ground beef
2 large cans tomatoes, whole or diced (I chop up with hand blender)
1 teaspoon salt
½ teaspoon pepper
2 teaspoons chili powder
2 bay leaves
4 tablespoons cornstarch
4 cups medium shell noodles (cooked)
2 cups grated cheddar cheese
Brown meat, pour off fat. Save ½ cup juice from tomatoes and coarsely chop the rest with a fork or chop with hand blender. Add to meat mixture, tomatoes, salt, pepper, chili, bay leaves. Bring to boil, cover, simmer 15 minutes.
Blend corn starch with ½ cup tomatoes juice; stir into meat mixture. Cook to thicken.
Mix noodles and meat mixture together in a large casserole. Stir in grated cheese (leave a little to sprinkle on top.)
Freeze now if you want and then bake as below. I like to remove from freezer the night before instead of baking frozen.
Bake in 350 degree oven for 30 minutes or until casserole is bubbly. Freezes well.
Karu
½ cup onions, finely chopped or 4 tablespoons dried onion flakes
2 pounds lean ground beef
2 large cans tomatoes, whole or diced (I chop up with hand blender)
1 teaspoon salt
½ teaspoon pepper
2 teaspoons chili powder
2 bay leaves
4 tablespoons cornstarch
4 cups medium shell noodles (cooked)
2 cups grated cheddar cheese
Brown meat, pour off fat. Save ½ cup juice from tomatoes and coarsely chop the rest with a fork or chop with hand blender. Add to meat mixture, tomatoes, salt, pepper, chili, bay leaves. Bring to boil, cover, simmer 15 minutes.
Blend corn starch with ½ cup tomatoes juice; stir into meat mixture. Cook to thicken.
Mix noodles and meat mixture together in a large casserole. Stir in grated cheese (leave a little to sprinkle on top.)
Freeze now if you want and then bake as below. I like to remove from freezer the night before instead of baking frozen.
Bake in 350 degree oven for 30 minutes or until casserole is bubbly. Freezes well.
Here's the recipe along with my note: Curry-Lentil Soup
CURRY-LENTIL SOUP
(This was much too hot/spicy for me the first time I made it, so the second time I reduced the curry powder and red pepper flakes. Also, since I doubled the lentils, onion, and garlic, it was a little too thick, so next time I'll use an extra cup of broth).
"Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup."
INGREDIENTS:
1 yellow onion, finely diced (I used 2 medium-small or medium, chopped small)
2 T. garlic, minced (I used 9 large cloves, about 4 Tbsp, crushed and minced)
2 T. fresh ginger, peeled, minced (I used 2 rounded Tbsp)
1 T. curry powder (I used 1 1/2 tsp)
1/2 t. crushed red pepper flakes (I used 1/8 tsp)
Pinch of sugar
4 cups vegetable broth (my note: I used low sodium chicken broth - next time I'll use 5 cups) (my note: a few people used half chicken broth and half coconut milk)
1/2 cup red lentils (I used 1 cup)
Juice of 1 lime
1/4 cup heavy cream (I used nonfat plain yogurt)
Salt to taste (I omitted it)
Garnish:
1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves
DIRECTIONS:
Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes.
Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute.
Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. (I simmered it about 30 minutes). Remove soup from heat.
Stir in cream and salt.
Garnish soup with coconut, peanuts, scallions, and mint. (I omitted this).
(My note: I served this with baguette slices - some people served it over basmati rice).
Makes 4 Cups
From Cuisine at Home
CURRY-LENTIL SOUP
(This was much too hot/spicy for me the first time I made it, so the second time I reduced the curry powder and red pepper flakes. Also, since I doubled the lentils, onion, and garlic, it was a little too thick, so next time I'll use an extra cup of broth).
"Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup."
INGREDIENTS:
1 yellow onion, finely diced (I used 2 medium-small or medium, chopped small)
2 T. garlic, minced (I used 9 large cloves, about 4 Tbsp, crushed and minced)
2 T. fresh ginger, peeled, minced (I used 2 rounded Tbsp)
1 T. curry powder (I used 1 1/2 tsp)
1/2 t. crushed red pepper flakes (I used 1/8 tsp)
Pinch of sugar
4 cups vegetable broth (my note: I used low sodium chicken broth - next time I'll use 5 cups) (my note: a few people used half chicken broth and half coconut milk)
1/2 cup red lentils (I used 1 cup)
Juice of 1 lime
1/4 cup heavy cream (I used nonfat plain yogurt)
Salt to taste (I omitted it)
Garnish:
1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves
DIRECTIONS:
Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes.
Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute.
Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. (I simmered it about 30 minutes). Remove soup from heat.
Stir in cream and salt.
Garnish soup with coconut, peanuts, scallions, and mint. (I omitted this).
(My note: I served this with baguette slices - some people served it over basmati rice).
Makes 4 Cups
From Cuisine at Home
janet-in-nc
Well-known member
I like to freeze soups or stews without the pasta/noodles which, in my opinion get sort of mushy....
If I freeze something that needs noodles I make a big batch and freeze some without noodles and then have some for a night or two with noodles. After I defrost or nuke the frozen dishes I add noodles that I have just cooked. Fresher and better texture, I think. I also make "TV" dinners of leftovers like turkey dinners or pot roast. I love having a treasure like that in the freezer when I get home from an extra long day. Good chicken divan freezes well too and is delicious. Particularly the one from SallyOH who I guess is no longer around here but is a favorite of mine.
If I freeze something that needs noodles I make a big batch and freeze some without noodles and then have some for a night or two with noodles. After I defrost or nuke the frozen dishes I add noodles that I have just cooked. Fresher and better texture, I think. I also make "TV" dinners of leftovers like turkey dinners or pot roast. I love having a treasure like that in the freezer when I get home from an extra long day. Good chicken divan freezes well too and is delicious. Particularly the one from SallyOH who I guess is no longer around here but is a favorite of mine.
individual meatloaves, sauerkraut and sausage/roast, sloppy joe meat, taco meat, pulled pork/beef/
chicken. Italian beef, sliced and in juice(make a crockpot roast and slice and portion out). Olga's beefaroni, Beef Stroganov, NLBs chicken casserole. Meatballs and sauce. Italian sausage and peppers. Stuffed peppers. twice baked potatoes. chicken pieces can be marinated in a large ziplock bag and thrown in the freezer. just thaw and grill or bake.
Be sure to look in T&T for lots of casseroles and easy recipes to freeze.
get some Glad containers that can hold easy servings for the freezer, or ziplock bags, but the containers look nicer and are easier to heat up.
chicken. Italian beef, sliced and in juice(make a crockpot roast and slice and portion out). Olga's beefaroni, Beef Stroganov, NLBs chicken casserole. Meatballs and sauce. Italian sausage and peppers. Stuffed peppers. twice baked potatoes. chicken pieces can be marinated in a large ziplock bag and thrown in the freezer. just thaw and grill or bake.
Be sure to look in T&T for lots of casseroles and easy recipes to freeze.
get some Glad containers that can hold easy servings for the freezer, or ziplock bags, but the containers look nicer and are easier to heat up.
florisandy
Well-known member
Salisbury steaks & sauce, meatballs & sauce, soups including
Beef Barley Soup, Moyn’s Chinese Five Spice Chicken, Pork with Garlic and Pepper (need rice), Ginger Marinated Pork Tenderloin, Sandy’s Chicken Thighs in Spicy Pimiento & Onion Sauce (easy and delish) at link.
Let me know if you want any of these recipes except for the meatballs that are stupidly simple – Lol. In my opinion, flat and compact Gladware is the way to go as Ang said desertjean.
I hope you have fun making a hefty stash and enjoy partaking of same when you get home and are recuperating.
You’ll be fine desertjean and please keep in touch!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=7963
Beef Barley Soup, Moyn’s Chinese Five Spice Chicken, Pork with Garlic and Pepper (need rice), Ginger Marinated Pork Tenderloin, Sandy’s Chicken Thighs in Spicy Pimiento & Onion Sauce (easy and delish) at link.
Let me know if you want any of these recipes except for the meatballs that are stupidly simple – Lol. In my opinion, flat and compact Gladware is the way to go as Ang said desertjean.
I hope you have fun making a hefty stash and enjoy partaking of same when you get home and are recuperating.
You’ll be fine desertjean and please keep in touch!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=7963
desertjean - there is also a great link Dawn put into the Great Threads section >>
http://eat.at/swap/forum38/87_Dawn_MOs_great_recipes_for_crockpot_freeze-aheads_and_casseroles
http://eat.at/swap/forum38/87_Dawn_MOs_great_recipes_for_crockpot_freeze-aheads_and_casseroles
mariadnoca
Moderator
Bunny's Heavenly Beef Casserole
Heavenly Beef Casserole
Serves 8 to 10
1 pound ground beef
2 cloves garlic, minced
1 tsp. sugar
1 tsp. salt
1 15-ounce can tomato sauce
2 ounces cream cheese, softened
1/2 pint sour cream
6 green onions, chopped fine
12 ounces small egg noodles
1 pound mozzarella cheese, grated
2 Tbl. minced parsley
In a large frying pan, brown the meat and drain off all fat. Add garlic, sugar, salt and tomato sauce and simmer 30 minutes. Meanwhile, place cream cheese in a medium-size bowl and add green onions and sour cream, mixing thoroughly. Preheat oven to 350 degrees. Grease a 9-X-13-inch baking dish. Cook and drain the noodles. In the baking dish, spread half of the noodles, cover with half of the cream cheese mixture and top with half of the mozzarella. Cover with all the meat sauce. Put in remaining noodles, cream cheese mixture and mozzarella. Bake uncovered for 30 minutes. Sprinkle minced parsley over top and serve.
Recipe from THE SEATTLE CLASSIC COOKBOOK, by
The Junior League of Seattle © 1989, used
with permission of Ten Speed Press.
Date: Mon, 06 Jul 1998 12:56:49 GMT
From: Ellie from East Islip
Bunny - question about Heavenly Beef casserole. I made it this weekend and was puzzled by
the sour cream - cream cheese mixture. When combined it didn't seem like enough to spread over a 9 x 13 pan. I dabbed it around in tablespoons full which were pretty far apart and when I ate it, I could barely tell it was there. My husband loved it though. Kept calling it lasagna.
Ellie
Date: Wed, 08 Jul 1998 06:32:08 GMT
From: ^Bunny^/OC (@206.217.119.179 ())
ELLIE from East Islip...Sorry I didn't see your questions about the Heavenly Beef Casserole sooner (more)>>>>>>>>>>>>>>I had the same problem. I also want to tell you ...this isn't my recipe..ok?
I actually put the sour cream/cream cheese mixture in with the noodles before hand...Another way to do it is to cut down on the noodles, cause 8oz would probably be enough, I used the medium or large...OR...use the recipe and add 3/4 pint sour cream and 3 oz cream cheese and use the original amount of 12 oz of noodles...but I would still add to the noodles before layering...Let me know...I am making it again today....yummmmm....my mouth can't wait...
Date: Wed, 08 Jul 1998 11:52:43 GMT
From: Ellie from East Islip
Bunny - Thanks for suggestions. (more)I usually like to follow a recipe exactly the first time but knew I would change it if I made it again. All of your suggestions were very good. I think I would use 8 oz. of noodles the next time and I would have liked a little more sauce with the beef. It was delicious though and a keeper. Thanks.
Ellie
Date: Thu, 16 Nov 2000 23:46:06 GMT
From: Marbalet@McDonoughGA
ISO:^Bunny^/OC: Finally Broke Down And Made
Your Heavenly Beef Casserole (Chat Inside)>>>
I took liberties, of course, and tweaked it into a heaven-on-earth casserole. I increased the sour cream to an 8 oz. container, I used 3 Tb cream cheese, and since there weren't any 15 oz. cans of tomato sauce at the store, I opted for two 8 oz. cans-result was an awesome casserole. Thanks, for sharing the recipe! Me and MDH will enjoy eating on this a few days...yummm-I KNOW it is one of those marinating casseroles, like a lasagna, that will even taste more better 2morrow. Thanks, again! smileys/surprise.gif)
http://food4.epicurious.com/HyperNews/get/swa
p/35737.html
ISO Bunny. Made your Heavenly Beef Casserole tonight and>>>it was a hit. I hadn't given much thought to tonight's dinner because I've been so busy with work and trying to get ready for Thanksgiving, but I happened to have all the ingredients so I made your casserole and I'm glad I did. I used 8oz. of sour cream and 3oz. of cream cheese and mixed it with the noodles. Thanks, Bunny.
Heavenly Beef Casserole
Serves 8 to 10
1 pound ground beef
2 cloves garlic, minced
1 tsp. sugar
1 tsp. salt
1 15-ounce can tomato sauce
2 ounces cream cheese, softened
1/2 pint sour cream
6 green onions, chopped fine
12 ounces small egg noodles
1 pound mozzarella cheese, grated
2 Tbl. minced parsley
In a large frying pan, brown the meat and drain off all fat. Add garlic, sugar, salt and tomato sauce and simmer 30 minutes. Meanwhile, place cream cheese in a medium-size bowl and add green onions and sour cream, mixing thoroughly. Preheat oven to 350 degrees. Grease a 9-X-13-inch baking dish. Cook and drain the noodles. In the baking dish, spread half of the noodles, cover with half of the cream cheese mixture and top with half of the mozzarella. Cover with all the meat sauce. Put in remaining noodles, cream cheese mixture and mozzarella. Bake uncovered for 30 minutes. Sprinkle minced parsley over top and serve.
Recipe from THE SEATTLE CLASSIC COOKBOOK, by
The Junior League of Seattle © 1989, used
with permission of Ten Speed Press.
Date: Mon, 06 Jul 1998 12:56:49 GMT
From: Ellie from East Islip
Bunny - question about Heavenly Beef casserole. I made it this weekend and was puzzled by
the sour cream - cream cheese mixture. When combined it didn't seem like enough to spread over a 9 x 13 pan. I dabbed it around in tablespoons full which were pretty far apart and when I ate it, I could barely tell it was there. My husband loved it though. Kept calling it lasagna.
Ellie
Date: Wed, 08 Jul 1998 06:32:08 GMT
From: ^Bunny^/OC (@206.217.119.179 ())
ELLIE from East Islip...Sorry I didn't see your questions about the Heavenly Beef Casserole sooner (more)>>>>>>>>>>>>>>I had the same problem. I also want to tell you ...this isn't my recipe..ok?
I actually put the sour cream/cream cheese mixture in with the noodles before hand...Another way to do it is to cut down on the noodles, cause 8oz would probably be enough, I used the medium or large...OR...use the recipe and add 3/4 pint sour cream and 3 oz cream cheese and use the original amount of 12 oz of noodles...but I would still add to the noodles before layering...Let me know...I am making it again today....yummmmm....my mouth can't wait...
Date: Wed, 08 Jul 1998 11:52:43 GMT
From: Ellie from East Islip
Bunny - Thanks for suggestions. (more)I usually like to follow a recipe exactly the first time but knew I would change it if I made it again. All of your suggestions were very good. I think I would use 8 oz. of noodles the next time and I would have liked a little more sauce with the beef. It was delicious though and a keeper. Thanks.
Ellie
Date: Thu, 16 Nov 2000 23:46:06 GMT
From: Marbalet@McDonoughGA
ISO:^Bunny^/OC: Finally Broke Down And Made
Your Heavenly Beef Casserole (Chat Inside)>>>
I took liberties, of course, and tweaked it into a heaven-on-earth casserole. I increased the sour cream to an 8 oz. container, I used 3 Tb cream cheese, and since there weren't any 15 oz. cans of tomato sauce at the store, I opted for two 8 oz. cans-result was an awesome casserole. Thanks, for sharing the recipe! Me and MDH will enjoy eating on this a few days...yummm-I KNOW it is one of those marinating casseroles, like a lasagna, that will even taste more better 2morrow. Thanks, again! smileys/surprise.gif)
http://food4.epicurious.com/HyperNews/get/swa
p/35737.html
ISO Bunny. Made your Heavenly Beef Casserole tonight and>>>it was a hit. I hadn't given much thought to tonight's dinner because I've been so busy with work and trying to get ready for Thanksgiving, but I happened to have all the ingredients so I made your casserole and I'm glad I did. I used 8oz. of sour cream and 3oz. of cream cheese and mixed it with the noodles. Thanks, Bunny.
florisandy
Well-known member
You're welcome Ang. The marinade really does
lend an exotic and delicious flavor. I like your idea of keeping it in a spice jar. Just a thought... for an easy weeknight chicken meal, you could add some onion powder in lieu of the grated onion to the mix separately.
Now don't let me catch you whiffing it!!
lend an exotic and delicious flavor. I like your idea of keeping it in a spice jar. Just a thought... for an easy weeknight chicken meal, you could add some onion powder in lieu of the grated onion to the mix separately.
Now don't let me catch you whiffing it!!
desertjean
Well-known member
Thanks everyone! At least now I know I won't starve and hubby won't have
to worry about getting dinner made along with everything else.
to worry about getting dinner made along with everything else.