ls For A Month : Refrigera
Freezer Meals For A Month
- A refrigerated compartment, cabinet, or room for preserving food at very low temperatures
- A device for making frozen desserts such as ice cream or sherbet
- deep-freeze: electric refrigerator (trade name Deepfreeze) in which food is frozen and stored for long periods of time
- A refrigerator is a cooling apparatus. The common household appliance (often called a "fridge" for short) comprises a thermally insulated compartment and a heat pump—chemical or mechanical means—to transfer heat from it to the external environment (i.e.
- Pokemon has 493 (as of Pokemon Diamond and Pearl) distinctive fictional species classified as the titular Pokemon.
- product to qualify for a refund, all products must be returned in its original condition, including the original packaging, containers, documentation, and accessories. We encourage you to measure your pet accurately as possible as we cannot exchange or return any products that have been used.
- “FOR-A” is a brand name for professional broadcast video and audio equipment. Founded more than 35 years ago and based in Japan, FOR-A has spread globally, with subsidiaries in America, Canada, Korea, Italy, and England.
- A period of time between the same dates in successive calendar months
- Each of the twelve named periods into which a year is divided
- a time unit of approximately 30 days; "he was given a month to pay the bill"
- A period of 28 days or four weeks
- (monthly) of or occurring or payable every month; "monthly payments"; "the monthly newsletter"
- calendar month: one of the twelve divisions of the calendar year; "he paid the bill last month"
The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy
Best of the freezer
cookbooks! This comprehensive cooking system
teaches busy cooks how to fill their freezer
s with nutritious and great tasting foods! Spend a few hours or spend a whole day.
This hands-on manual includes time-saving worksheets, step-by-step instructions, healthy tips, money-saving ideas and practical advice. Nutritional information and member access to hundreds of additional online recipes included.
The manual also features: demonstration photos
choosing recipes for freezer
assembling in quantity
freezing for great results
thorough appendix with equivalency charts
metric conversion charts
freezing time chart
list of basic cooking terms
freezer selection and maintenance
power failure procedures
Why choose 30 Day Gourmet?
we have a website and will answer your questions
we TEACH you how to be a great freezer cook. We don't just give you recipes and hope that you can figure the rest out.
Our cookbook is a manual. It teaches you how to freezer cook and it provides the tools that are necessary for you to do it any way you wish. Our worksheets (available free online with a book purchase) help you do all of the calculating. We also give you instruction in how to incorporate your own recipes into the system
Our recipes are always multiplied out in the same way. We have saved you a bunch of time and headaches by doing this work for you. It helps you make multiples in an efficient way. Our recipes also are based on 6 servings per entree. It's hard to plan your cooking when some recipes have 4 servings and some have 12.
30 Day Gourmet gives you great help along with tons more recipes on our website. Our message boards offer help, stories, recipes and the expert advice of hundreds of seasoned freezer cooks.
The 30 Day Gourmet yahoo group is now #3 in the Cooking and Recipes groups with over 11,600 members. Join for free and we will send you a newsletter every month filled with tips, info and more freezer recipes.
Still not sure?
Read what our cooks have to say:
My friend and I are having a great time with this. Our husbands are proud of us and our kids aren't hungry anymore. We're not running through the drive-thru or making a meal out of soccer field food. Thank you for inspiring us! It's well worth it and we're hooked.
busy mom from Missouri
The best part about 30 Day Gourmet cooking is how much my husband brags about our full freezer to all of our friends. As a working mom, this has been a godsend. My kids love the recipes.
teacher from Iowa >BR>Although we are a small family, I was glad to see that is not a problem because your system
isn't just geared to "large" families. This is a true FAMILY cookbook. Thank you for easy to follow instructions and ingredients I can pronounce.
dual career family from New York
Just awesome! I'm a whole new person come 6 pm.
home school mom from Florida
My 18 year old son and I made several meals
for him to put in single serving sizes and take to his college apartment. He finds this to be a quick and easy way to have home-cooked meals
working mom from Ohio
This cookbook is the best money I have ever invested!
frugal family from Washington
I recently compared my budget from a before 30 Day Gourmet year to an after 30 Day Gourmet year. What a surprise! I had cut our grocery spending by almost $1000!!! Thanks for the wonderful book! computer
analyst from California
Gladys Apple Pie
My grandma's recipe - Gladys Apple Pie - prep time 2 hours - baking time 50 minutes
you can make the dough the day before or 2 to 4 hours prior to baking time.
Pastry for a two-crust 9-inch pie
14 tablespoons unsalted butter, cold
2 1/4 cups + 2 tablespoons flour
1/4 + 1/8 teaspoon salt
5 to 7 tablespoons ice water
1 tablespoon vinegar (Cider is best)
1/4 teaspoon baking powder
Divide the butter into two parts
Cut the butter into 3/4-inch cubes. Wrap each portion of butter with plastic wrap, refrigerate the larger amount and freeze the smaller for at least 30 minutes.
Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
Place a medium mixing bowl in the freezer to chill.
Place the flour, salt, and optional baking powder in another medium bowl and whisk to combine them. Use a pastry cutter or rub the mixture between your fingers to blend the larger portion of the butter into the flour until it resembles coarse meal.
Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the ice water and vinegar onto the mixture, tossing it lightly with a rubber spatula. Spoon the loose mixture back into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.)
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
Wrap the dough with plastic wrap, flatten it into 2 discs (flat balls) and refrigerate for at least 45 minutes, preferably overnight.
Refrigerated, up to 2 days; frozen, up to 3 months.
7 or 8 apples - i prefer sweet over granny smith - I tossed some yellow apples that were getting soft into this pie today.
1 Cup Sugar
2 1/2 T Flour
1 T Cinnamon
1/4 t salt
1 T Vinegar
dash of ginger
1/8 t allspice
1/4 t nutmeg
be sure to soak apples in bowl with water and 2 T lemon juice
mix all ingredients into a bowl and mix with pastry cutter - after laying out the first layer of your crust and putting about 6 fork holes into the crust add to pie pan.
put 2nd crust on top, pinch around the pie pan and seal edges - slice 3-4 holes 1/2 inch long with a knife.
add egg white on crust, dust with sugar and bake at 400 with foil covering rim of crust for 25 minutes remove foil bake another 20 minutes. pure heaven
dont burn your mouth taking the first bite
I haven’t let my husband near me with a ten foot pole. Look what happened last time I say as I point to our daughter who thinks waking up at 5am is good fun. With the lack of sleep for over a year, sheer exhaustion of taking care of a mini-me 24/7, taking care of our house, working a couple hours a day on writing articles, cooking with what we have, etc. etc. I haven’t been up for much for a roll in the hay.
So, I started drinking some herbal infusions to get me jump started (nettle and damiana*) and then this whole sausage making thing just happen to coincide on the same day. Here I was sipping my herbal tea, forcing what was an ancient form of condom onto an olive oil greased shaft which would soon be bulging with hard packed meat in my hands. I giggled as the meat flowed into the casings. “Honey, I think it’s working,” I said. He poured me another cup of tea. “Drink. More.” He said with a big smile.
Making homemade sausages only took me an hour and most of that was because of my virginity. I soaked the casings in cold water with a dash of vinegar while I ground up a giant slab of pork which I had in the freezer for 20 minutes just to get it really cold (boston butt, shoulder and belly from which bacon is made are the best cuts). After greasing the nozzle with olive oil, I at first so tenderly of touch strapped on the casings on it, sliding it on as far as it would go. After practice, I could do it quickly without ripping the tender opaque skins. It was a matter of technique.
With my freshly scrubbed hands I mixed the ground pork meat with my secret spice mix: some water for lubrication and to make sure the spices are distributed though out the meat, fresh ground black pepper, red chili pepper, salt, rosemary, wild harvested sage that my sister picked in Idaho, a spoon full of that fancy brown sugar, oregano, a dash of alfalfa and comfrey for good vitamins. After I washed my hands again, I stuffed the mixer full of the meat and used a plunger to push the meat into the sausage stuffer and let ‘er rip. They came out so fast and furious! I massaged the air bubbles out and then twisted them into links. After letting them sit for an hour in the fridge, I gently with a pin, pricked the links to get residual air out. I hope that is not what Amaya has been doing when I caught her playing with the box of condoms or she will have a sibling soon!
*Damiana is an excellent strengthening remedy for the nervous system
. It has an ancient reputation as an aphrodisiac. Pour a cup of boiling water onto l teaspoonful of the dried leaves and let infuse for l0-l5 minutes. This should be drunk three times a day.
for a month
This ministry seeks to provide families with the means to gather in Christ's love at the dinner table. Its participants will be equipped with resources to reach out in Christ's love to others who may benefit from this ministry. We seek quality preparation to serve the Lord in stewardship of resources, time and talents. We will care for one another unconditionally, giving direction and opportunity to glorify God in all that we do together. "Again I tell you that if two of you on earth agree about anything you ask for, it will be given to you by my Father in Heaven. For where two or three come together in my name, there I am with them. Matthew 18: 19 - Imagine what we could do if more Congregations came together in this cook Night ministry! We could provide meals for the needy people in our community with words from God delivered to their door! We could be providing meals for families that are hurting because of hardship! We could be providing a means for families across our community to gather around the dinner table in Christ's love and make a difference in the choices people make just by providing a practical need that every person and family can agree on.
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