Cooking from the freezer VI

auntcy1 · **Posted:** Wed Feb 02, 2011 7:52 pm

Shrimp and edamame for Edamame Succotash with Shrimp.
Been too long since I made this recipe. It's going back into a monthly rotation (maybe?). Also made me think of spring for whatever reason. Probably just grasping at anything as a reminder of days w/o precipitation...

easy bake · **Joined:** Thu Dec 18, 2008 4:38 pm **Posts:** 536

I made some chili two days ago with my "this and that" section. It had trimmings from beef, pork, and some ground turkey. Also some ziplock frozen roasted tomatoes from 2 years ago, some roasted then frozen hot green peppers from someone's garden of the tomato vintage.

It turned out ok. We like to put chili over spagetti noodles. Seems like less heartburn that way.

I used some crappy McCormick chili powder. It just had a strange taste compared to the Penzy's I usually use. Maybe crappy is too strong, it was just ok, not great.

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

I took out some goulash soup I had in there for dinner. It lost some of its oomph so I had to doctor it up a bit with tomato paste and paprika. Nothing too stunning but it got the job done.

Mary

Amy · **Posted:** Thu Feb 10, 2011 4:23 pm

easy bake wrote:

I used some crappy McCormick chili powder. It just had a strange taste compared to the Penzy's I usually use. Maybe crappy is too strong, it was just ok, not great.

May I say Frank turned me onto Pendery's Top Hat chili powder, and I am seriously in love with the stuff. Simply awesome.

Amy

jeanf · **Posted:** Mon Feb 28, 2011 12:12 pm

I've been adding, using and reorganizing. This weekend we used 1 container of taco meat, 1 package of tortillas, 2 baguettes, 2 containers of chicken broth, 2 pounds of Italian sausage (made by my dad), 1 bag os shredded mozzarella plus pulled 2 pie crusts for quiche (which are on hold until tomorrow due to scheduling issues)
Added 11 pounds of chicken fingers (cut the breasts into fingers, rice flour/egg&milk dunk/bread crumbs & panko with sandwich sprinkle and then fryed till almost done).
These will be used for lunches and quick dinners as needed. Also added several bags of shredded cheddar as we were out. And a container of homemade chocolate icecream to which i added marilyn's toffe shards that were in my freezer.

jeanf · **Posted:** Tue Mar 15, 2011 10:21 am

pulled a bag of boneless skinless chicken legs from the freezer this morning for dinner tonight, they are packed in teriyaki sauce and will be grilled. Used a bag of shredded cheddar last night for beans on toast. :lol:

We finished the chocolate icecream last night. On the weekend made 4 bacon wrapped steaks and pasta with meatballs. Used some ribs last week from the freezer as well. Am resisting a couple of good sales on ribs since I have 2 or 3 more double packs of ribs still in the freezer.

wino · **Posted:** Tue Mar 15, 2011 1:17 pm

2 roasts and 20 pounds of hampurger remain plus some talapia (I can't stand it!). Had to buy some shrimp, scallops, and chicken breasts form Costco but otherwise I can see the bottom and the 2 refrigerators are wiped out. What the hell do I do with 20 pounds of hamburger????? Oh, yeah, spring arrived! TURN THE BBQ ON! :lol:

JesBelle · **Joined:** Fri Jan 16, 2009 7:50 pm **Posts:** 2062

Wino,

You could always make some Chili Mac. Frank has never said anything about macaroni in the chili.

Darcie · **Joined:** Thu Dec 18, 2008 7:18 pm **Posts:** 1244

JesBelle wrote:

Wino,

You could always make some Chili Mac. Frank has never said anything about macaroni in the chili.

I'm so glad I wasn't drinking anything when I read this or I would have snorted it all over the monitor! :lol:

wino · **Posted:** Tue Mar 15, 2011 2:54 pm

You put your glass down, why? :roll:

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Cooking from the freezer VI

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