478 revised freezer Recipes

vanilla ice cream, softened, graham cracker crust (9 inches), peanut butter, light corn syrup, chocolate syrup, chopped walnuts

chopped plum tomatoes (6 to 7), chopped onion, tomato sauce, chopped fresh cilantro, chopped fresh or canned jalapeno peppers, lime juice, grated lime peel, hot pepper sauce, sugar, pectin for lower sugar recipes, water

potatoes (about 9 large), peeled and cut into chunks, butter, softened, sour cream, cream cheese, cubed, onion powder, salt, pepper

active dry yeast, warm water (110o to 115o), butter, softened, nonfat dry milk powder, sugar, mashed potato flakes, eggs, salt, king arthur unbleached all-purpose flour

almond joy bars, cut into pieces (place candy in freezer for for a few minutes for easier cutting), graham cracker crumbs, granulated sugar, cornstarch, cocoa powder, salt, milk, vanilla extract, almond joy bars, cut into pieces (place candy in freezer for for a few minutes for easier cutting), cream or cool whip, non-dairy topping

all-purpose flour, salt, shortening (stash it in the freezer for a few minutes.), cold unsalted butter, cubed (stash it in the freezer for a few minutes.), carbonated lemon lime beverage such as 7-up

herbed cheese and cracker bits, cheese bit crackers, vegetable oil, ranch salad dressing mix, heaping tbsp dried dill, garlic powder, celery salt, place crackers in a large sealable freezer container. in a bowl mix the oil , salad dressing mix, dill, garlic powder and celery salt. pour this mixture over the crackers then cover the container and invert it to coat the crackers with seasoning. refrigerate for at least 24 hours turning the container every so often to keep the crackers coated. let the mixture come to room temperature before serving. store in the covered container in refrigerator.

ground pecans, crushed gingersnaps, sugar, butter, softened, canned pumpkin, brown sugar, salt, ground cinnamon, ground ginger, ground nutmeg, vanilla ice cream, slightly softened

eggs, milk, sugar, vanilla extract, ground nutmeg, day-old french bread (3/4 inch thick ), butter, melted

ground beef, chopped onion, salsa, reduced-sodium taco seasoning, pinto beans, rinsed and drained, water, shredded reduced-fat cheddar cheese, flour tortillas (8 inches), warmed

apples, peeled, cored, thickly sliced (macintosh, cortland, granny smith), combination raspberries (fresh or thawed from freezer) or 1 cup blueberries (fresh or thawed from freezer) or 1 cup cranberries (fresh or thawed from freezer) or 1 cup strawberries (fresh or thawed from freezer) or 1 cup cherries (fresh or thawed from freezer), brown sugar , firmly packed, granulated sugar, all-purpose flour, ground cinnamon, nutmeg, lemon rind, pie shells, unbaked, granola cereal, brown sugar , firmly packed, butter or 2 tbsp margarine

absinthe , chilled in the freezer, creme de menthe , chilled in the freezer, vodka , chilled in the freezer, crushed ice (can be made in a food, processor good blender, or with a hammer take out any anger and crush some cu), black licorice twist, cut in half

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

prepared pie crust, marshmallow peeps, total plus additional for garnish (your choice of color), hot milk, heavy whipping cream, semisweet chocolate, cut into small chunks and chilled in freezer (or two toffee bars chopped into bite-size pieces)

pastry shells, phyllo dough, puff-pastry dough, tortillas, wonton skins, breadcrumbs-homemade, grated parmigiano-reggiano, frozen vegetables, flavored butters, nuts and berries, poultry , uncooked--9 months, poultry cooked --4 to 6 months, steaks --6 to 12 months, chops--4 to 6 months, hamburger --3 to 4 months, ham, cooked --1 to 2 months, bacon --1 to 2 months, meat casseroles , cooked--3 months, lean fish--6 months, fatty fish --2 to 3 months, shellfish --3 to 6 months, vegetables --8 to 10 months, fruit pies , unbaked--8 months, fruit--6 months, butter --6 to 9 months, bread , cake and cookies--3 months, soups and stews--2 to 3 months, ice cream and sorbet--2 months

garlic bread, this goes great with any italian dish , and is simple to make., garlic powder, oregano, basil, dired minced garlic, kosher salt, parmesean cheese, butter, softened, italian bread, preheat oven to 375 degrees. combine spices in a mortar in pestle, and grind until the salt and minced garlic have been broken down and combined. if you don tsp have a mortar and pestle, simply put the spices in a zip loc freezer bag, and beat with the flat side of a meat tenderizer or rolling pin until crushed and combined. slice loaf in half length wise, and spread each half with a half stick of butter. divide the spice mixture in half, and spread each half evenly over each piece of bread. wrap each half in aluminum foil and bake for about 15 minutes. to crisp it up a bit, open the foil up and bake another 5 to 7 minutes.

rice a roni, marinated artichokes, drained & chopped, green onions, sliced, green pepper, chopped, mayonnaise, curry powder, grilled or poached chicken, shredded, this is the actual recipe from the restaurant. i use some of the seasoned chicken that i cook & keep in the freezer (see my garlic & lime chicken fajitas, and omit the curry, as i am not a big fan), i would also add some capers

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.