116 freezer fresh Recipes

peaches , mashed. about 6, unsweetened white grape juice or 1 3/4 cups apple juice, fresh lemon zest, lemon juice, no sugar needed pectin, sugar

no sugar needed fruit pectin, apple juice, fresh lemon juice, peeled pitted, and finely chopped ripe peaches (about 6 medium)

jumbo russet potatoes, whipping cream, butter (can use more ), egg, egg yolk, grated parmesan cheese, grated cheddar cheese, green onions, finely chopped (or to taste), ground nutmeg, seasoning salt (or to taste), fresh ground black pepper (or to taste), grated old cheddar cheese (for top )

frozen concentrate cranberries , in the freezer section next to the orange juice concentrate, sugar, fresh pears, peeled and chopped, fresh cranberries

smirnoff raspberry vodka , chilled in freezer, triple sec, fresh lime juice, cranberry juice, frozen raspberries, fresh limes

raspberry vodka , chilled in freezer, cointreau liqueur or 1 fl oz triple sec, fresh lime juice, white cranberry juice, frozen mixed berries

peanut oil, red curry paste, pork tenderloin , sliced thin stick in freezer for awhile to do this, coconut milk, lime , grate the zest,keep the juice, grated fresh ginger, thai fish sauce, sugar, serrano peppers, seeded and sliced thin, habanero pepper , same thing, cut baby corn, garlic, chopped fine, basil leaves, chopped, cilantro leaf, and stems chopped

chicken breast halves, frozen mixed vegetables, zesty italian dressing (i like wishbone), orzo pasta, vegetable oil, low sodium chicken broth, water, fresh coarse ground black pepper

chicken, cooked and cubed, vegetable oil, fresh mushrooms (sliced ), flour, water, frozen orange juice concentrate, green onion (sliced ), chicken bouillon cubes, mandarin oranges, drained, raw rice

sugar, water, fresh ginger, grated, orange zest, mango nectar , chilled in freezer, white rum , chilled in freezer, ice, trays (2 (or more ), mangoes

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

peeled cooked shrimp (21-25 count), thawed, tails removed, stalk celery, finely chopped, minced fresh basil, kalamata olives, pitted and finely chopped, shallot, minced, mayonnaise, white wine vinegar, black pepper, ripe tomatoes, cored, tip: save the scooped-out tomato insides to use in fresh tomato soup or pasta sauce. store in the refrigerator for up to 3 days or in the freezer for up to 6 months.

limes , juice of, celery seed, horseradish (grated fresh or prepared horseradish), tomato juice, chilled, hot sauce, worcestershire sauce, kosher salt & freshly ground black pepper, peppar vodka , chilled in the freezer, stalk celery , for serving, cucumber, spears for serving, fresh cilantro, for garnish

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

mashed fresh strawberries, sugar, water, powdered fruit pectin, strawberry freezer jam, buttermilk, fresh strawberries and mint, optional

ready-made pie crusts, deep dish (in the freezer section), olive oil, ground turkey breast or 1/2 lb ground chicken breast, fresh mushrooms, sliced, reduced-fat mayonnaise, low-fat milk, eggs, salt , to taste (optional), cornstarch, low-fat cheddar cheese, shredded, black pepper, yellow onion, sliced thinly, thyme, nutmeg

elbow macaroni, squash puree (from the freezer section! but feel free to use your own fresh squash), salted butter (if using unsalted add a few shakes of table salt), all-purpose flour, dry mustard, white pepper, nutmeg, milk (i use 2%), cream, sharp cheddar cheese, shredded