Not Your Mother's Make-Ahead and Freeze Cookbook

Not Your Mother's Make-Ahead and Freeze Cookbook

Jessica Fisher

Language: English

Pages: 416

ISBN: 1558327568

Format: PDF / Kindle (mobi) / ePub

In today's fast-paced society, TV dinners and fast food can easily take the place of good home cooking. But with the help of one of the most underused appliances in most people's kitchen -- the freezer -- anyone can make and preserve about two weeks' worth of delicious home-cooked meals in a matter of hours. Jessica Fisher' s Not Your Mother provides the key to doing so. Fisher outlines 200 recipes for delectable breakfasts, lunches, and dinners through the method of batch cooking that saves both time and money.This cookbook puts a modern spin on the age-old idea of freezing meals for later, and appeals to today's diverse tastes, providing recipes for not only chicken, beef, and pork, but also fish, shellfish, and vegetarian main courses. Fisher also details how to go about using the freezer to its full potential, giving information on the best freezer bags and, most importantly, how to thaw food safely after it has been frozen.

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Lay the cookie slices, with a cut side down, on one or two baking sheets, and bake 25 minutes. Turn the cookie slices over and bake 25 minutes more. Remove to racks to cool. Freezing instructions: Layer the baked cookies in plastic containers between sheets of waxed paper. Cover and freeze. To thaw and serve: Remove as many cookies as desired from the freezer and thaw them at room temperature. They should thaw within 30 minutes. Chocolate-Toffee Cookies THESE COOKIES.

Succession saves time and money because the worker is simply repeating a motion many times over instead of starting from scratch each time. The same holds true for bulk cooking. Assembling a lasagna from start to finish might take 30 minutes. But assembling four lasagnas does not take two hours. Mass production takes less time than making several single items one after another. By creating a sequence in food prep and having all your ingredients within arm’s reach, you can prepare bulk batches.

The eggplant from sticking, for 10 minutes. Add the onion, bell pepper, zucchini, and garlic. Cook 5 minutes more. Add salt and pepper to taste. Add the ground beef and cook, stirring often, until the meat is cooked through, about 10 minutes. Add the tomato sauce, tomatoes, red wine (if using), and basil. Add a bit of water if the mixture is too thick. Adjust the seasonings to taste and bring to a bubble. Reduce the heat, cover, and simmer for 25 minutes. Freezing instructions:.

Makes 4 to 6 cups chopped cooked chicken Packaging: Quart-size zip-top freezer bags or quart-size plastic containers with lids 4 to 6 bone-in chicken breasts or 1 roasting chicken, giblets removed 1 teaspoon fine sea salt 1 teaspoon garlic powder ½ teaspoon freshly ground black pepper 1 teaspoon herbes de Provence, chili powder, or mixed Italian herbs (optional) Sprinkle the chicken breasts or roasting chicken with salt, garlic powder, pepper, and seasoning, if using. Place.

To thaw and serve: Thaw the ratatouille in the refrigerator. Reheat in a saucepan. Serve hot, warm, or at room temperature. Italian-Spiced Cheesewiches MY MOM MADE something similar to these cheesewiches when I was a kid. We loved them; they were like cheese pizza undercover. The updated version is even better! I’ve freshened up the seasonings and replaced canned soup with tomato sauce and fresh garlic. These toasty, flavorful cheese sandwiches are the perfect complement to a cup of.

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