Pizza Rolls
2 lbs ground beef, browned and drained
2 C Mozzarella
1 Dozen sub rolls
2 – 15 oz jars of pizza sauce
Add one and a half jars of pizza sauce to beef in skillet. Stir and cook on medium until bubbly. Slice each bun almost through and spoon beef mixture into the bun. Add cheese on top and seal with plastic wrap. Place in refrigerator and heat in microwave for one minute when ready to eat. Can be stored in fridge for several days.
Roll sandwiches in foil. Put in the oven about 15-20 minutes at 400 degrees. Enjoy!
Maybe frozen before heating in the oven.
Showing posts with label Freezer Recipes. Show all posts
Showing posts with label Freezer Recipes. Show all posts
Sunday, November 29, 2009
Saturday, November 21, 2009
Fried Chicken
FRIED CHICKEN
LuvLilacs3@aol.com
Makes 8 servings (I obviously double and triple this!)
I think the secret to this chicken is the baking powder myself, it makes it really crispy. My comments are in the ( ).
Always keep a big batch of crisp, Southern fried chicken in your freezer. The frozen pieces take only 35 minutes to cook, yet they taste just fried.
2 1/2 cups of flour
2 1/2 teaspoon of baking powder
5 Tablespoons of Fried Chicken Seasoning (Or seasonings to your taste)
Oil for frying
Shortening for frying
2 frying chickens, cut into serving sized pieces, or 8 drumsticks, or 8 breasts
Put flour, baking powder, and seasonings in a large mixing bowl, mix well (I use a wire whisk), and set aside. Melt 1/2 oil and 1/2 shortening in a large fry pan (I use an electric one) to a depth of 1 1/2 - 2 inches; set aside over medium heat. Cut chicken into what ever pieces you want. Stand back and flick a drop of water into the hot oil/shortening. If it makes a popping sound, you are ready to fry.
Rinse a chicken piece in water (I use non fat dry milk in my water, I like it better, but you don't have to) While it is still dripping wet, dip it into the bowl of dry ingredients and coat as heavily as possible. (For those who like extra crispy dip in the water again and coat again.) Place coated pieces into the hot oil, lower the heat if necessary. Brown the chicken on both sides; reduce heat to a low simmer, then cover the pan and cook for 15 min, turning the pieces once during this time. Most chickens will be cooked through and nicely browned at this point. Test for doneness by inserting a sharp pointed knife near a bone: if the meat resists the knife tip, continue cooking and turning for up to 30 more min., depending on the size of the chicken pieces. Drain on a paper bag topped with paper towels. Repeat for the remaining pieces. You can make more mix by adding 1 teaspoon baking powder and 2 Tablespoons Fried Chicken seasoning to every cup of flour.
To freeze: Let the fried chicken cool to room temp... (I let it cool slightly but not to room temp), Place the pieces , uncovered and still on their paper, in the freezer overnight.. (I just put them in there until I think they won't stick together and aren't crumbly), or until frozen solid. Transfer pieces to a plastic Ziploc, label and use the following serving instructions...
To Serve: Preheat oven to 400 degree F. fro 10 min. Place desired amount of chicken on a cookie sheet. Bake for 15 min, turn pieces over, Bake for another 15 min, turn over again and bake for 5-10 more min or until crisped to your liking. (If it's too hot in the kitchen I just microwave them for a few min, but they don't come out crispy, but still taste good!)
FRIED CHICKEN SEASONING
4 Tablespoons of salt
3 Tablespoons of onion powder
2 Tablespoons paprika
Combine ingredients
I use oregano, seasoned salt , garlic powder, and pepper... I like that better!
LuvLilacs3@aol.com
Makes 8 servings (I obviously double and triple this!)
I think the secret to this chicken is the baking powder myself, it makes it really crispy. My comments are in the ( ).
Always keep a big batch of crisp, Southern fried chicken in your freezer. The frozen pieces take only 35 minutes to cook, yet they taste just fried.
2 1/2 cups of flour
2 1/2 teaspoon of baking powder
5 Tablespoons of Fried Chicken Seasoning (Or seasonings to your taste)
Oil for frying
Shortening for frying
2 frying chickens, cut into serving sized pieces, or 8 drumsticks, or 8 breasts
Put flour, baking powder, and seasonings in a large mixing bowl, mix well (I use a wire whisk), and set aside. Melt 1/2 oil and 1/2 shortening in a large fry pan (I use an electric one) to a depth of 1 1/2 - 2 inches; set aside over medium heat. Cut chicken into what ever pieces you want. Stand back and flick a drop of water into the hot oil/shortening. If it makes a popping sound, you are ready to fry.
Rinse a chicken piece in water (I use non fat dry milk in my water, I like it better, but you don't have to) While it is still dripping wet, dip it into the bowl of dry ingredients and coat as heavily as possible. (For those who like extra crispy dip in the water again and coat again.) Place coated pieces into the hot oil, lower the heat if necessary. Brown the chicken on both sides; reduce heat to a low simmer, then cover the pan and cook for 15 min, turning the pieces once during this time. Most chickens will be cooked through and nicely browned at this point. Test for doneness by inserting a sharp pointed knife near a bone: if the meat resists the knife tip, continue cooking and turning for up to 30 more min., depending on the size of the chicken pieces. Drain on a paper bag topped with paper towels. Repeat for the remaining pieces. You can make more mix by adding 1 teaspoon baking powder and 2 Tablespoons Fried Chicken seasoning to every cup of flour.
To freeze: Let the fried chicken cool to room temp... (I let it cool slightly but not to room temp), Place the pieces , uncovered and still on their paper, in the freezer overnight.. (I just put them in there until I think they won't stick together and aren't crumbly), or until frozen solid. Transfer pieces to a plastic Ziploc, label and use the following serving instructions...
To Serve: Preheat oven to 400 degree F. fro 10 min. Place desired amount of chicken on a cookie sheet. Bake for 15 min, turn pieces over, Bake for another 15 min, turn over again and bake for 5-10 more min or until crisped to your liking. (If it's too hot in the kitchen I just microwave them for a few min, but they don't come out crispy, but still taste good!)
FRIED CHICKEN SEASONING
4 Tablespoons of salt
3 Tablespoons of onion powder
2 Tablespoons paprika
Combine ingredients
I use oregano, seasoned salt , garlic powder, and pepper... I like that better!
Boiling Chicken
Boiling Chicken
Yield: 6-8 cups cooked chicken
2 Chickens see note
Water
1 Onion, quartered
1 Carrot, cut in thirds
1 Celery rib, cut in thirds -along with some celery -leaves
Salt
Leave the skin on the chickens. Place chickens in a large pot along with the vegetables. Add water to almost cover the chickens. Add salt. Cover the pan and bring slowly to a boil. If a foam or scum rises to the top, remove as much as you can with a large spoon. Reduce heat and simmer for no more than 1 1/2 hours.
Remove and discard vegetables. Remove chicken to a platter or plates to allow to drain and cool until able to handle. Place a strainer over a large bowl and pour the chicken broth through. Refrigerate the broth so the fat can start to rise to the top for easy removal.
Remove chicken from the bones and chop any large pieces. You should have enough here for four main dishes, and perhaps some left over. Refrigerate if you are not going to use right away.
If you are going to freeze the diced chicken, it is best to freeze it with a little broth included. I have not had good luck freezing diced cooked chicken in zip-locks.
Remove the fat from the broth. What you don't use on cooking day can be frozen in plastic rigid containers. You can make it into soup and freeze it!
Note: If you only want white meat, you can cook only chicken breasts. I recommend that you use the bone-in breasts for better flavor. Use approximately 2 1/2 pounds of bone-in chicken breasts to equal one chicken.
Yield: 6-8 cups cooked chicken
2 Chickens see note
Water
1 Onion, quartered
1 Carrot, cut in thirds
1 Celery rib, cut in thirds -along with some celery -leaves
Salt
Leave the skin on the chickens. Place chickens in a large pot along with the vegetables. Add water to almost cover the chickens. Add salt. Cover the pan and bring slowly to a boil. If a foam or scum rises to the top, remove as much as you can with a large spoon. Reduce heat and simmer for no more than 1 1/2 hours.
Remove and discard vegetables. Remove chicken to a platter or plates to allow to drain and cool until able to handle. Place a strainer over a large bowl and pour the chicken broth through. Refrigerate the broth so the fat can start to rise to the top for easy removal.
Remove chicken from the bones and chop any large pieces. You should have enough here for four main dishes, and perhaps some left over. Refrigerate if you are not going to use right away.
If you are going to freeze the diced chicken, it is best to freeze it with a little broth included. I have not had good luck freezing diced cooked chicken in zip-locks.
Remove the fat from the broth. What you don't use on cooking day can be frozen in plastic rigid containers. You can make it into soup and freeze it!
Note: If you only want white meat, you can cook only chicken breasts. I recommend that you use the bone-in breasts for better flavor. Use approximately 2 1/2 pounds of bone-in chicken breasts to equal one chicken.
Quick Hashbrowns (Freezer)
Quick Hashbrowns
2-3 bags of frozen hash browns
Onion powder
Sausage (ground or link) broken up into pieces
Grated shredded cheddar cheese
Mix all ingredients in a huge bowl. I normally freeze this in 5 quart ice cream buckets. Layer wax paper, 2 cups hashbrowns or whatever would make a meal, wax paper, and so forth until you are done. Also can use large round Rubbermaid storage to freeze, then transfer to zipplock bags.
To cook this I take the frozen hashbrown patties and place it in a nonstick skillet on low with a lid over it for about 20 minutes and then turn the heat up stir and brown.
Note: If potatoes start to turn color rinse the starch off. Then pat dry with paper towel and continue.
2-3 bags of frozen hash browns
Onion powder
Sausage (ground or link) broken up into pieces
Grated shredded cheddar cheese
Mix all ingredients in a huge bowl. I normally freeze this in 5 quart ice cream buckets. Layer wax paper, 2 cups hashbrowns or whatever would make a meal, wax paper, and so forth until you are done. Also can use large round Rubbermaid storage to freeze, then transfer to zipplock bags.
To cook this I take the frozen hashbrown patties and place it in a nonstick skillet on low with a lid over it for about 20 minutes and then turn the heat up stir and brown.
Note: If potatoes start to turn color rinse the starch off. Then pat dry with paper towel and continue.
Fajitas (to Freeze)
Fajitas (to Freeze)
Yield: 4 Servings
FAJITA MARINADE
1 c Soy sauce
1 c Worcestershire sauce
1 c Lime juice
FOR THE FAJITAS
2 lb Meat (Use beef or chicken) -cut into strips
2 Onions, cut into strips or -narrow wedges
2 lg Peppers, combination of red and green (up to three)
To Freeze:
Mix all the marinade ingredients together. Place your meat (boneless chicken breasts,flank steaks, skirt steak, etc) and veggies into quart sized zip-lock bags. Divide the marinade among the bags. Press as much air as possible from the bag and seal.
To Prepare:
Thaw the marinade mixture. Remove the meat and veggies from the marinade. Heat a skillet or griddle over medium-high heat. Add the fajita mixture and cook quickly; turning and stirring occasionally. Serve with tortillas, cheese, salsa & guacamole. Or serve on a bed of mixed greens as a main dish salad.
Notes:
This can be cooked before freezing, but it is much better freshly cooked and keeps longer in the freezer. It only takes a few minutes to prepare once thawed.
Yield: 4 Servings
FAJITA MARINADE
1 c Soy sauce
1 c Worcestershire sauce
1 c Lime juice
FOR THE FAJITAS
2 lb Meat (Use beef or chicken) -cut into strips
2 Onions, cut into strips or -narrow wedges
2 lg Peppers, combination of red and green (up to three)
To Freeze:
Mix all the marinade ingredients together. Place your meat (boneless chicken breasts,flank steaks, skirt steak, etc) and veggies into quart sized zip-lock bags. Divide the marinade among the bags. Press as much air as possible from the bag and seal.
To Prepare:
Thaw the marinade mixture. Remove the meat and veggies from the marinade. Heat a skillet or griddle over medium-high heat. Add the fajita mixture and cook quickly; turning and stirring occasionally. Serve with tortillas, cheese, salsa & guacamole. Or serve on a bed of mixed greens as a main dish salad.
Notes:
This can be cooked before freezing, but it is much better freshly cooked and keeps longer in the freezer. It only takes a few minutes to prepare once thawed.
Subscribe to:
Posts (Atom)