I'm guessing burgersHow do you barbecue minced meat?
I'm guessing burgersHow do you barbecue minced meat?
How do you barbecue minced meat?
Sloppy Joes is what I'm talking about....sorry. Brown the ground beef with the onion and a bit of celery. Add some ketchup, mustard and Worcestershire and just a wee bit of sugar; I don't add the sugar, but Rick does when he makes it. It makes a nice -- if a bit sloppy -- mixture that you put on buns or rolls.I'm guessing burgers
:lol3::lol3::lol3: I love this. The freezer in our garage is full of pear crisps, blueberry breads, muffins, zucchini breads, etc. :lol3: I do have plenty of soups, spaghetti sauces, two hams, a turkey, other meat, etc. in there. I could live off the freezer for a while and since both freezers are full, I've been starting to make an effort this week. :nod:I'm not sure. It depends on how long a family of 4 can survive on Zucchini and Summer squash bread. There is a few meals worth of meats and frozen veggies. But the bulk of the freezer is the breads. :lol3:
I freeze mashed potatoes, cooked rice, legumes, milk, cheese, egg yolks (whites don't freeze well). I freeze sour cream, yogurt, cottage cheese.....everything is fair game. I even put my bags of flour into the freezer for a good week before putting it into a canister to keep on the counter. I no longer get flour bugs.
You made me think about our freezer. My kids eat meat so there's a week's worth of chicken, burgers and (don't shoot me) hot dogs for them in there, I think. DH is vegan and at home I cook vegan, so that's what I eat too. It never really occurred to me to freeze portions of the dishes. Does everything freeze up nicely? Or would you avoid freezing some dishes? I'm thinking potatoes, for example, lose their texture when frozen and then thawed.
I wouldn't worry about eating something that was frozen for a long while as long as you cook it properly, as you would do with any turkey anyway. Some bugs may survive the freezing, though I highly doubt they will like it there, and either way, cooking will kill them. As long as the texture and flavor are fine, I wouldn't worry about it.
My DD is away at school but is no longer on the meal plan as of this semester so I bought a 5 cubic square foot chest freezer. She has things she can cook for herself in it but I also make things like batches of chili, casseroles, stuff like that, portion them out into containers, freeze them and then bring them to her so all she has to do is heat them up. Potatoes, pasta, rice, they all freeze great. I make her burritos with chorizo sausage and chunks of baked potato that I add to the sausage in the pan and then top that in the tortilla with shredded cheddar cheese before I roll them. They freeze and reheat perfectly and she loves them for breakfast or lunch.
You made me think about our freezer. My kids eat meat so there's a week's worth of chicken, burgers and (don't shoot me) hot dogs for them in there, I think. DH is vegan and at home I cook vegan, so that's what I eat too. It never really occurred to me to freeze portions of the dishes. Does everything freeze up nicely? Or would you avoid freezing some dishes? I'm thinking potatoes, for example, lose their texture when frozen and then thawed.
I wouldn't worry about eating something that was frozen for a long while as long as you cook it properly, as you would do with any turkey anyway. Some bugs may survive the freezing, though I highly doubt they will like it there, and either way, cooking will kill them. As long as the texture and flavor are fine, I wouldn't worry about it.
I keep my flour in the fridge. I have found flour bugs in brand new bags. So annoying.
I freeze mashed potatoes, cooked rice, legumes, milk, cheese, egg yolks (whites don't freeze well). I freeze sour cream, yogurt, cottage cheese.....everything is fair game. I even put my bags of flour into the freezer for a good week before putting it into a canister to keep on the counter. I no longer get flour bugs.
I grew up with a mother who froze any left over veg' rather than see it go to waste. We had a vegetable patch in the garden so there would be blanched green / runner / broad beans / peas etc in there, plus mashed potato if it lasted long enough without being eaten, and same for boiled rice. We also had milk and bread in there along with any soups, casseroles and stewed fruit that had been left over. My mother still keeps extra milk in her freezer and makes her own bread in a bread maker and freezes half the loaf and keeps the other half in the freezer for a few days until she needs it.
I freeze mashed potatoes, cooked rice, legumes, milk, cheese, egg yolks (whites don't freeze well). I freeze sour cream, yogurt, cottage cheese.....everything is fair game. I even put my bags of flour into the freezer for a good week before putting it into a canister to keep on the counter. I no longer get flour bugs.
Thank you! Great advice - I need to put it on Pinterest and link back to this threadI grew up with a mother who froze any left over veg' rather than see it go to waste. We had a vegetable patch in the garden so there would be blanched green / runner / broad beans / peas etc in there, plus mashed potato if it lasted long enough without being eaten, and same for boiled rice. We also had milk and bread in there along with any soups, casseroles and stewed fruit that had been left over. My mother still keeps extra milk in her freezer and makes her own bread in a bread maker and freezes half the loaf and keeps the other half in the freezer for a few days until she needs it.
I freeze mashed potatoes, cooked rice, legumes, milk, cheese, egg yolks (whites don't freeze well). I freeze sour cream, yogurt, cottage cheese.....everything is fair game. I even put my bags of flour into the freezer for a good week before putting it into a canister to keep on the counter. I no longer get flour bugs.
You can freeze most things but the texture can change so the likes of fruit will go mushy (which is why I use it still frozen for smoothies) and vegetables and fruit should otherwise be blanched or stewed. You can freeze roasted potatoes as well as mashed boiled ones but the roasted ones are way harder to get right. If you are cooking vegan @Anne I'm not sure what texture things like burgers with tofu in would come out with, but bean and pulse things are fine. Nut roast does pretty well freezing as well but you freeze it before it's been cooked. I have a yummy recipe for sauasage rolls and a pastry roll made with chestnuts and bread crumbs which is an alternative to nut roast and they freeze very well - again before they are cooked.
If you freeze dairy cream it has to be whisked first: it's best to spoon or pipe it in to little peeks or whatever on a silicone lined baking tray, freeze on the tray and then put in to bags or a container to keep until needed.
Freezing slices of lime, lemon or orange works brilliantly for putting in to water / drinks when you want a bit of flavour or as a nice alternative to an ice cube. Got that trick of a friend's mother way back when....
Not long. All I have in there is a spare loaf of bread.
...No, wait.. I think I saw some ice cubes too!! ....Nah.. just my imagination..
Ya think??
...No, wait.. I think I saw some ice cubes too!! ....Nah.. just my imagination..I'm now down to some ice cubes and a suspicious cream coloured stain.....I hope it's ice cream. Maybe it's time to clean my freezer?
I'm now down to some ice cubes and a suspicious cream coloured stain.....I hope it's ice cream. Maybe it's time to clean my freezer?
Speaking of freezers, Rick's mother is going into assisted living soon. We're going to need to clean out her upright freezer in the basement. That should be interesting.