Make and Freeze Recipes: Great Foods You Can Cook, Freeze, and Use Quickly and Easily (Eat Better For Less Guides) by Carolyn Stone, Mara Michaels Read Free Book Online Page B
Authors: Carolyn Stone, Mara Michaels
tortilla until you have filled all of the
tortillas.
Wrap each burrito in the wax paper.
Place the burritos in a freezer bag.
Freeze for up to three months.
To cook, unwrap the burritos.
Place in the microwave for about 3 minutes or just until the burrito
is beginning to thaw.
Preheat the oven to 350 degrees.
Lightly spray a cookie sheet with a non-stick cooking spray.
Lay the burritos on the cookie sheet.
Bake 12 minutes or until the burrito begins to brown.
Serve with Mexican side dishes like rice, guacamole, sour cream, and
more salsa or pico de gallo.
Remember, if you are boiling your own beans, soak at least overnight
and cook thoroughly. If you are using canned beans, look for
low-sodium and drain and rinse well.
SIDE DISHES
Here are a couple of handy side dishes that can help you turn a
simple dish into a complete meal.
CLOVER LEAF BISCUITS
1 3/4 C warm water, should be 105 to 115 degrees (check with
thermometer)
2 pkg active dry yeast
1/2 C sugar
1 T salt
1 egg
1/4 C soft butter or margarine
6 C sifted all-purpose flour
1 T butter or margarine, melted
Freezer paper
Rinse a large bowl with hot water.
Pour the warm water into the bowl.
Add the yeast, sugar and salt.
Stir the ingredients together until completely dissolved.
Add the egg, soft butter and 3 C of flour.
Beat together with an electric mixer on medium speed until smooth.
Slowly add 1 more C of flour and continue to beat another 2 minutes.
Add the remaining 2 C of flour to the mixture.
Use your hands to work in the flour, kneading well.
Continue until all the flour is mixed in and the consistency becomes
smooth and elastic.
Brush the top of the dough with the melted butter.
Cover the bowl with a damp towel.
Place the bowl in the refrigerator and allow the dough to rise for 2
hours. The dough should double in size in that time.
Punch down the dough and allow it to rise again.
The dough may be stored in the refrigerator up to 2 days before use.
Be sure dough stays covered and punch the dough once a day until
ready to use.
When you are ready to make the rolls, remove 1/3 of the dough from
the refrigerator.
On a lightly floured surface, divide the dough in half.
With your palms, roll each half of the dough into a 16-inch long
rope.
Cut each rope into 18 pieces.
Roll each piece into a smooth ball.
Place 3 balls each in muffin cups that have been sprayed lightly
with a non-stick cooking spray.
When all the muffin cups are full, cover with a towel and place in a
warm place.
Let rise again for 1 hour or until dough has doubled in size.
Preheat oven to 275 degrees.
Bake the rolls for 20 minutes, or until they are starting to brown.
Remove and cool completely.
Wrap each roll in freezer paper and freeze for up to 12 months.
When ready to use, preheat the oven to 450 degrees.
Unwrap the rolls and place them on an ungreased cookie sheet.
Bake 5 to 10 minutes or until light golden brown.
Use the rest of the dough within three days, either as fresh
biscuits, or a second batch for the freezer.
FROZEN CREAMY BROCCOLI
2 lb fresh broccoli cut into 2 in pieces
1 C water
1/2 t salt
1 small onion, chopped
8 ounces button mushrooms
3 T butter or margarine
8 ounces water chestnuts, drained
16 ounces vegetable stock (see recipe above)
1/2 lb cream cheese, cubed
1/4 t garlic salt
1/4 t pepper
1 C shredded cheddar cheese
Freezer containers
Place the water in a large saucepan and add the salt.
Bring to a rapid boil and add the broccoli.
Steam for 6 minutes, and drain well when finished.
Place the butter in a large skillet over medium heat.
Let the butter completely melt.
Add the onion and mushrooms.
Cook until the onion
tortillas.
Wrap each burrito in the wax paper.
Place the burritos in a freezer bag.
Freeze for up to three months.
To cook, unwrap the burritos.
Place in the microwave for about 3 minutes or just until the burrito
is beginning to thaw.
Preheat the oven to 350 degrees.
Lightly spray a cookie sheet with a non-stick cooking spray.
Lay the burritos on the cookie sheet.
Bake 12 minutes or until the burrito begins to brown.
Serve with Mexican side dishes like rice, guacamole, sour cream, and
more salsa or pico de gallo.
Remember, if you are boiling your own beans, soak at least overnight
and cook thoroughly. If you are using canned beans, look for
low-sodium and drain and rinse well.
SIDE DISHES
Here are a couple of handy side dishes that can help you turn a
simple dish into a complete meal.
CLOVER LEAF BISCUITS
1 3/4 C warm water, should be 105 to 115 degrees (check with
thermometer)
2 pkg active dry yeast
1/2 C sugar
1 T salt
1 egg
1/4 C soft butter or margarine
6 C sifted all-purpose flour
1 T butter or margarine, melted
Freezer paper
Rinse a large bowl with hot water.
Pour the warm water into the bowl.
Add the yeast, sugar and salt.
Stir the ingredients together until completely dissolved.
Add the egg, soft butter and 3 C of flour.
Beat together with an electric mixer on medium speed until smooth.
Slowly add 1 more C of flour and continue to beat another 2 minutes.
Add the remaining 2 C of flour to the mixture.
Use your hands to work in the flour, kneading well.
Continue until all the flour is mixed in and the consistency becomes
smooth and elastic.
Brush the top of the dough with the melted butter.
Cover the bowl with a damp towel.
Place the bowl in the refrigerator and allow the dough to rise for 2
hours. The dough should double in size in that time.
Punch down the dough and allow it to rise again.
The dough may be stored in the refrigerator up to 2 days before use.
Be sure dough stays covered and punch the dough once a day until
ready to use.
When you are ready to make the rolls, remove 1/3 of the dough from
the refrigerator.
On a lightly floured surface, divide the dough in half.
With your palms, roll each half of the dough into a 16-inch long
rope.
Cut each rope into 18 pieces.
Roll each piece into a smooth ball.
Place 3 balls each in muffin cups that have been sprayed lightly
with a non-stick cooking spray.
When all the muffin cups are full, cover with a towel and place in a
warm place.
Let rise again for 1 hour or until dough has doubled in size.
Preheat oven to 275 degrees.
Bake the rolls for 20 minutes, or until they are starting to brown.
Remove and cool completely.
Wrap each roll in freezer paper and freeze for up to 12 months.
When ready to use, preheat the oven to 450 degrees.
Unwrap the rolls and place them on an ungreased cookie sheet.
Bake 5 to 10 minutes or until light golden brown.
Use the rest of the dough within three days, either as fresh
biscuits, or a second batch for the freezer.
FROZEN CREAMY BROCCOLI
2 lb fresh broccoli cut into 2 in pieces
1 C water
1/2 t salt
1 small onion, chopped
8 ounces button mushrooms
3 T butter or margarine
8 ounces water chestnuts, drained
16 ounces vegetable stock (see recipe above)
1/2 lb cream cheese, cubed
1/4 t garlic salt
1/4 t pepper
1 C shredded cheddar cheese
Freezer containers
Place the water in a large saucepan and add the salt.
Bring to a rapid boil and add the broccoli.
Steam for 6 minutes, and drain well when finished.
Place the butter in a large skillet over medium heat.
Let the butter completely melt.
Add the onion and mushrooms.
Cook until the onion
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