Here are some that I have good luck with freezing.
* Exported from MasterCook *
WHITE BEAN CHILI
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 pound navy beans -- dried
2 pounds cooked chicken -- cut in chunks
1 tablespoon olive oil
2 large onions -- chopped
4 cloves garlic -- chopped
8 ounces chili peppers, canned -- mild green, chopped
2 tablespoons ground cumin
2 tablespoons oregano -- crumbled
1/4 teaspoon cayenne pepper -- or more to taste
6 cups chicken broth
1 cup Monterey jack cheese -- grated
1 large green enchilada sauce -- can
Cook beans in enough water to cover, and simmer until beans are tender. Drain beans. In a large soup pot, heat oil. Add onions and saute until soft, about 10 minutes. Stir in garlic, chiles, cumin, oregano, and cayenne and saute for about 2 minutes. Add beans and stock and bring to a boil.. Reduce heat and simmer until beans are very tender, stirring occasionally, about 1 1/2 hours. Add chicken and 1 cup jack cheese to chili. Stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls and serve with garnishes. Garnishes: chopped cilantro, chopped green onions, grated jack cheese, sour cream, etc. Variations: You may substitute cooked chicken thighs, dark turkey meat, or pork for the chicken breasts.
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* Exported from MasterCook *
WENDY'S CHILI
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method2 pounds ground beef
29 ounces tomato sauce
29 ounces kidney beans -- with liquid
29 ounces pinto beans -- with liquid
1 cup onion -- diced
1/2 cup diced green chil
1/4 cup diced celery
29 ounces canned tomatoes -- chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
1 quart water
1 packet taco seasoning mix
Brown the ground beef in a skillet over medium heat; drain off fat. Using a fork, crumble the cooked beef into pea-size pieces. In a large pot, combine the beef plus all the remaining ingredients and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. Note: Try topping this with some freshly grated cheddar cheese and chopped onion.
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I would freeze the soup without the cream, and just add it when reheating it.
* Exported from MasterCook *
SILVER PALATE'S CREAM OF TOMATO SOUP
Recipe By : Silver Palate "New Basics Cookbook"
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews Silver Palate
Amount Measure Ingredient -- Preparation Method70 ounces plum tomatoes with their juice -- (2-35 ounce cans)
2 carrots -- thinly sliced
2 onions -- thinly sliced
2 T. olive oil
6 cloves garlic -- chopped (6 to smileys/bigeyes.gif
grating of nutmeg (1/4 tsp.)
1/4 cup torn fresh basil leaves
1 pinch oregano
4 cups chicken broth (I used 1 can vegetable
broth and 2 cups water)
2 T. sugar
salt and pepper -- to taste
2 cups cream or half-and-half
Saute onions, carrots, and garlic in the olive oil, until limp, about 10 minutes. Add remaining ingredients, except cream. Bring to a boil. Turn heat down and cover slightly, simmer for 50 minutes. Puree the soup in a blender (be very careful to not put too much soup in blender at one time, so it doesn't explode throughout your kitchen!!!) Put back in soup pot. Add the cream or half- and-half, heat through. Adjust seasonings. Serve with a salad and warm French bread. It's wonderful and very rich.
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NOTES : I have substituted milk for the cream or half and half and it was good, not quite as good, but still good. .
* Exported from MasterCook *
Chile Verde
Recipe By : Sandra in London
Serving Size : 6 Preparation Time :0:00
Categories : Pork Soups And Stews
Enchiladas
Amount Measure Ingredient -- Preparation Method2 tablespoons lard
3 pounds lean -- fresh boneless pork
butt, cut into 1 1/2" cubes
2 medium white onions -- thinly sliced
lengthwise
3 cloves garlic -- pressed
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoon ground oregano
8 small tomatillos -- husked and finely
chopped or 1 cup canned
4 fresh Anaheim chiles -- seeded, deveined
and finely chopped
1 large tomato -- peeled and coarsely
chopped
1/4 cup fresh cilantro leaves
3/4 cup chicken stock
2 teaspoons lime juice
Heat the lard in a 6 quart dutch oven over medium heat until hot. Add about 1/3 of the pork in a single layer. Cook, turning occasionally, until brown on all sides, about 10 minutes, remove to a plate. Repeat until all the pork hasbeen browned. Remove and discard all but 2 tablespoons of the drippings from the pan. Add onions and garlic and saute over medium heat until soft, about 4 minutes. Stir in salt, cumin and oregano. Add the tomatillos, chiles, tomato and
cilantro leaves to the pan and stir in the stock. Heat over high heat and bring to
boiling. Return the pork to the pan and reduce heat to low. Simmer, covered, until pork is tender 1 1/2 to 2 hours. Uncover pan, increase heat to medium. Cook at a low boil, stirring occasionally, until sauce is thickened, 20-30 minutes longer. Stir in lime juice. To serve, spoon pork over rice and sprinkle with sliced almonds, cilantro leaves, radishes and lime slices.
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* Exported from MasterCook *
FIESTA CHICKEN BAKE
Recipe By : Sharon Larsen
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method2 cups corn chips or tortilla chips
2 cups cooked chicken -- cut in 1" pieces
1 can cream of chicken soup
1/2 cup sour cream
4 ounces green chiles -- chopped
2 medium tomatoes, chopped, or
1 cup salsa
1 cup Monterey jack cheese -- grated
Put chips in a greased flat casserole. Place chicken pieces on top of chips. In a bowl, mix soup, chiles, and sour cream. Pour sour cream mixture over chicken. Top with tomatoes or salsa, then sprinkle with grated cheese. Bake in a 350 degree oven for 30 minutes, or until done.
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* Exported from MasterCook *
GREEK MEATBALLS AND ZUCCHINI IN TOMATO SAUCE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Crockpot
Amount Measure Ingredient -- Preparation Method1/4 cup breadcrumbs or cracker crumbs
2 tablespoons milk
1 lb. extra lean ground beef
3 large garlic cloves -- minced
1 teaspoon ground cumin
1 large egg
salt & pepper -- to taste
4 medium zucchini -- peeled, remove ends
28 ounces tomato sauce
1 teaspoon ground cumin
1/2 teaspoon sugar
3 large garlic cloves -- minced
salt & pepper -- to taste
Make the meatballs as follows: mix the bread crumbs and milk in a bowl. Let stand 5 minutes. Add the bread crumb mixture to the ground beef, 3 garlic cloves, cumin, egg, salt, and pepper. Mix well. Form mixture into 1 1/2 - inch meatballs. Brown the meatballs in a small amount of olive oil (or bake them in a 350 degree oven, until browned), place them on paper towels to drain. Place the meatballs in your crockpot or in a large Dutch oven (if you are going to bake this in an oven). In a bowl, mix the tomato sauce, 1 teaspoon ground cumin, 1/2 teaspoon sugar, 3 garlic cloves, salt and pepper to taste, mix well. Pour this over the zucchini and meatballs. Cook in the crock-pot on low for 8 hours or covered in a 350 degree oven for 1-1/2 to 2 hours (until the zucchini are soft). If you use your oven, you may need to add water during cooking time. Serve with couscous or pasta.
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* Exported from MasterCook *
MOROCCAN BRAISED BEEF
Recipe By : Bon Appetit September 2004/JP
Serving Size : 6 Preparation Time :0:00
Categories : Beef Middle Eastern
Soups And Stews
Amount Measure Ingredient -- Preparation Method3 tablespoons olive oil -- divided
2 1/2 pounds boneless chuck roast -- cut into 3/4-inch
cubes
2 cups chopped onions
3 garlic cloves -- chopped
1 tablespoon garam masala
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 cup dry red wine
1/2 cup dry Sherry
2 cups beef broth
1 can diced tomatoes in juice -- (14 1/2 ounce)
1 1/2 cups golden raisins
Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)
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