The Everything Freezer Meals Cookbook by Candace Anderson, Nicole Cormier

By Candace Anderson, Nicole Cormier

What's for dinner? payment the freezer! This cookbook offers the instruments had to arrange and freeze scrumptious home-cooked foodstuff. You're taught numerous equipment for filling your freezers with recipes like:

* Apricot walnut filled chicken
* Salmon patties with dill sauce
* Cheese & rice enchiladas with salsa verde
* Garlic parmesan rolls
* Chocolate banana popsicles

In addition to saving time, you'll be armed with money-saving counsel and entire dietary details. With every little thing you want to be triumphant, you could dive into the area of freezer cooking and revel in the super time- and money-saving advantages it brings on your existence!

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The Everything Freezer Meals Cookbook

What's for dinner? payment the freezer! This cookbook supplies the instruments had to arrange and freeze scrumptious home-cooked food. You're taught quite a few tools for filling your freezers with recipes like:

* Apricot walnut crammed chicken
* Salmon patties with dill sauce
* Cheese & rice enchiladas with salsa verde
* Garlic parmesan rolls
* Chocolate banana popsicles

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Additional resources for The Everything Freezer Meals Cookbook

Example text

Tie small bunches together, three chiles at a time, and then string together those bunches in large clusters (known as ristras) using string or wire. Hang in a warm, dry place. Drying Chiles 47 Drying Corn It’s much more common to preserve corn by freezing or canning, but if storage space is at a premium, dehydrating can be a good choice. Once dry, it can be ground into corn meal, or rehydrated. Rehydrated corn will have a different texture than fresh or frozen corn. Try it as an ingredient in soups or casseroles.

Corn Husk and trim. To freeze whole-kernel corn, blanch on the cob, cool, then remove kernels. For corn on the cob, blanch for 7 minutes. For corn kernels, blanch for 4 minutes; cool, and remove kernels. Peas (edible pod) Remove stems, blossom ends, and strings. Water blanch for 2 minutes. Peas (green or field) Shell. Water blanch for 1 1⁄2 to 2 minutes. Peppers (hot) Roast or steam. Peel. No blanching required. Peppers (sweet) Halve or cut into strips. Freeze without blanching (if serving raw), or water blanch for 2 minutes (for cooked preparations).

Best Methods for Freezing Vegetables Vegetable Preparation Blanching Method and Time Asparagus Trim. Leave whole, or cut into 2-in. (5-cm) sections. Water blanch large spears for 4 minutes, medium spears for 3 minutes, and small spears for 2 minutes. Beans (pod) Shell and sort by size. Water blanch large beans for 4 minutes, medium beans for 3 minutes, and small beans for 2 minutes. Beans (vine) Trim. Cut if desired. Water blanch for 3 minutes. Beets Trim and scrub. Cook in boiling water until tender, 25 minutes.

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