MAMA TOMASO’S MARINARA

Today is Freeezer Food Friday.

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

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MAMA TOMASO’S MARINARA

1 tablespoon olive oil
1 tablespoon canola or other cooking oil
2 cloves garlic, crushed or minced
½ small onion, chopped
2 (6-ounce) cans tomato paste
4 (28-ounce) cans crushed tomatoes
Salt and pepper to taste
4 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried mint
1½ teaspoons sugar

In a large skillet or sauté pan, heat olive and canola oils. Cook garlic and onion together on medium-high heat until onion begins to turn clear. Add tomato paste and cook about 10 minutes, stirring constantly. If paste starts to scorch, lower the heat and add a small amount of water – no more than 1 or 2 tablespoons at a time. Remove from heat.

Put crushed tomatoes in a large pot. Add salt and pepper to taste. Heat and add tomato paste mixture, stirring until thoroughly blended. Add herbs and sugar.

Lower heat, cover and simmer for two hours, stirring often. The sauce should barely bubble while cooking.

If the sauce is too thick, add a little water – ½ cup or so at a time. If it’s too tart, add a small amount of baking soda – less than a teaspoon. More can ruin it.

Serve over a hearty pasta, such as linguine, fettuccine or rigatoni.

Makes 13½ cups, about 15 servings.

The sauce freezes nicely.

Calzones with Italian Tomato Sauce

 

Today is Freeezer Food Friday.

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

I am on Twitter if you want to follow me and have started collecting Swagbucks.  Swagbucks  is a search engine where you can win bucks for searching ( I just use it in place of Google ). Check it out and see if it works for you!

 

 

Calzones with Italian Tomato Sauce

1 pound lean ground beef
3 1/2 cups (14 ounces) shredded mozzarella cheese, divided
1 (6-ounce) can low-sodium tomato paste
1/2 cup frozen chopped spinach, thawed and drained
2 teaspoons Italian seasoning
2 (10-ounce) cans refrigerated pizza crust
Olive oil
Italian Tomato Sauce

Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain.

Combine beef, 2 1/2 cups cheese, and next 3 ingredients.

Unroll each pizza crust, and cut each crust into thirds. Roll each portion to a 5-inch circle. Spread 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil.

Bake at 375° for 25 to 30 minutes or until golden. Top with Italian Tomato Sauce; sprinkle with remaining cheese. Melt cheese under broiler, if desired.

Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminum foil, and bake at 300° for 1 hour or until thoroughly heated.

Yield: Makes 6 servings

Mediterranean Tuna-Noodle Casserole

Today is Freeezer Food Friday.

I have never fancied myself Martha Stewart, but this recipe looks tasty.

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

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Mediterranean Tuna-Noodle Casserole

Prep: 35 minutes Total: 55 minutes

Serves 8.

1/3 cup olive oil, plus more for baking dishes
Coarse salt and ground pepper
1 pound wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced
1/2 cup all-purpose flour
5 cups whole milk
4 cans (6 ounces each) tuna in olive oil, drained
1 can (14 ounces) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup finely grated Parmesan

1.Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.

2.Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.

3.Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

To Freeze: Prepare through step 3; cool to room temperature. Cover tightly with aluminum foil, and freeze up to three months.

To Bake from Frozen: Preheat oven to 400 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more.

To Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 400 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

Chicken Cordon Bleu Bake

Today is Freeezer Food Friday. Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

 

Today I have a one to make and one to freeze recipe. I hope you find it helpful!

Chicken Cordon Bleu Bake

Yield:  2 casseroles, 6 servings each

Prep: 20 min. / Bake: 40 min.

2 pkg. (6 oz. each) reduced-sodium stuffing mix
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 cup milk
8 cups cubed cooked chicken
1/2 teaspoon pepper
3/4 lb. sliced deli ham, cut into 1” strips
1 cup (4 oz.) shredded Swiss cheese
3 cups (12 oz.) shredded Cheddar cheese

Prepare stuffing mixes according to package directions.  Meanwhile, in a large bowl, combine soup and milk; set aside.  Divide chicken between two greased 13” x 9” baking dishes.  Sprinkle with pepper.  Layer with ham, Swiss cheese, 1 cup Cheddar cheese, soup mixture and stuffing.  Sprinkle with remaining Cheddar cheese.

Cover and freeze one casserole for up to 3 months.

Cover and bake the remaining casserole at 350° for 30 minutes.  Uncover; bake 10 to 15 minutes longer or until cheese is melted.

To use frozen casserole:  Thaw in the refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350° for 45 minutes.  Uncover; bake 10 to 15 minutes or until heated through and cheese is melted.

Pork Chop and Pineapple Pie – Paula Deen

Today is Freeezer Food Friday.  Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

 

Pork Chop and Pineapple Pie

Recipe courtesy Paula Deen

1 pork chop per person Ingredients
1 boneless pork chop per person
1 slice red onion per person
1 slice green bell pepper per person
2 canned pineapple slices per person
1 tablespoon teriyaki sauce per person
1 tablespoon margarine or butter per person
Salt and pepper

For each serving, lay a pork chop on a large square of heavy-duty aluminum foil. Top each chop with the onion, green pepper, and pineapple slices. Drizzle with the teriyaki sauce. Top with the margarine and sprinkle generously with salt and pepper. Wrap tightly in the foil, rolling ends to completely seal the package. Freeze or refrigerate.

When ready to eat, place packages directly in coals for 15 to 20 minutes. Check to see if the pork chop is cooked through; rewrap and cook a little longer, if necessary.

Or put in oven for 45min on 400 degrees.

Hot and Spicy Sausage Sauce over Linguine

Today is Freeezer Fod Friday.  Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

 

Hot and Spicy Sausage Sauce over Linguine

Prep. time: 10 minutes Cooking time: Varies
Serves: Varies

Source: Nestle® Very Best Meals

Ingredients

2 teaspoon olive oil
8 ounce hot Italian sausage links
1 green or red bell pepper
1 can pasta-ready chunky tomatoes
1 package BUITONI® refrigerated Linguine
1/4 cup Parmesan cheese, , grated

Directions

HEAT oil in large skillet. Add sausage; cook, stirring occasionally, until no longer pink. Drain.

ADD bell pepper; cook, stirring occasionally, until crisp-tender. Reduce heat to low. Stir in tomatoes; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.

PREPARE pasta according to package directions. Top with sauce; sprinkle with cheese.

FOR FREEZE AHEAD:

PREPARE as above; do not prepare pasta. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in medium saucepan over medium heat, stirring occasionally, until heated through.

PREPARE pasta according to package directions. Top with sauce; sprinkle with cheese.

SWEET AND TANGY BRISKET

Today is Freeezer Fod Friday.  Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

 

SWEET AND TANGY BRISKET

• 1 clove garlic
• 3-4 pounds flat or first-cut brisket
• 1 tablespoon vegetable oil
• Pepper
• 1 32-ounce bottle of ketchup
• 1 cup light or dark brown sugar
• ½ cup green olives
• 1/4 cup capers
• ½ cup golden raisins
• 5-6 carrots, peeled and cut in half

Heat oven to 350 degrees.

Peel the garlic clove and slice into slivers.

Stud top of brisket with garlic slivers (can be done the day before or right before cooking).

Heat large skillet with oil, just enough to cover the bottom. Set burner on high.

Rub brisket all over with pepper and put in pan. Brown the brisket on both sides. Each side should take 2 to 3 minutes.

While the brisket is browning, mix together in a large bowl the ketchup, brown sugar, olives, capers and raisins.

When the brisket is browned on both sides, place it in a large baking dish. Place the carrots around it and pour the ketchup mixture on top. Cover tightly with aluminum foil.

Bake the brisket for 3 to 3 ½ hours. You should be able to pull it apart with a fork when it’s done.

Cool and slice brisket. Serve the sauce on the side.

Brisket may be prepared weeks ahead and frozen. Freeze it unsliced in baking dish. Make sure it is covered tightly for the freezer. Makes 10 to 12 servings.

Source: Adapted from Jewish Cooking Boot Camp: The Modern Girl’s Guide to Cooking Like a Jewish Grandmother by Andrea Marks Carneiro and Roz Marks

Goofygal’s Frozen Fruit Salad

Today is Freeezer Fod Friday.  Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

 

Goofygal’s Frozen Fruit Salad

8 oz package cream cheese
3/4 cup sugar

Beat those together, then add
1 10 oz package frozen strawberries
1 can crushed pineapple, with juice
2 or 3 bananas, cut in cubes
1 cup chopped nuts
2 cups mini marshmallows
1 large cool whip

Stir well, put in 9×13 pan, freeze. Will keep up to 6 weeks in freezer.

Freezer Food Friday – Homemade Tomato Sauce

Today is Freeezer Fod Friday.  Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

 

Homemade Tomato Sauce

Makes 12 servings

20 ripe tomatoes
6 tablespoons extra-virgin olive oil
2 onions, chopped
8 cloves garlic, minced
1/2 cup chopped fresh basil
1/2 teaspoon Italian seasoning
1/2 cup good red wine
2 bay leaves
Salt and freshly ground black pepper to taste
4 tablespoons tomato paste

1. Bring a large pot of water to a boil. Add tomatoes to water and cook about 1 to 2 minutes or until skin begins to come off. Remove tomatoes with a slotted spoon and dunk into a large bowl of ice water.

2. Let tomatoes sit in water until they are cool enough to handle. Remove tomatoes from water and remove skin, then slice the tomatoes in half. Scoop out all the seeds and discard. Finely chop tomatoes with a sharp knife and set aside.

3. Heat olive oil in a large pot, and sauté onion and garlic until onion becomes translucent. Add tomatoes, basil, Italian seasoning, red wine and bay leaves. Season with salt and pepper. Cook, stirring occasionally, until sauce comes to a boil.

4. Reduce heat and let sauce simmer for 2 to 3 hours, stirring occasionally and adjusting seasoning as necessary.

5. Stir in tomato paste and simmer for another 2 to 3 hours or until it is as thick or thin as you desire.

To freeze: Let sauce sit on stove until fully cooled. Ladle sauce into freezer-safe containers, cover with plastic wrap and then with a lid. Freeze until ready to use. Use within 6 months.

Freezer Food Friday – Berry Best Freezer Jam

Welcome to Freezer Food Friday! I am sorry there has not been a post in a couple of weeks. I have had 2 trips to the hospital. I am home now and recouperating, so let’s share some recipes….

 

Berry Best Freezer Jam

 
Enjoy this recipe from Gooseberry Patch’s Summer in the Country

4 c. blueberries, crushed
2 c. raspberries, crushed
5 c. sugar
2 T. lemon juice
3/4 c. water
1-3/4 oz. pkg. powdered pectin
7 1/2-pint freezer-safe plastic containers & lids, sterilized

Combine blueberries and raspberries in a large bowl. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for one minute, stirring constantly. Add to fruit mixture; stir for 3 minutes. Ladle into freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight at room temperature before freezing. May be frozen up to one year. Store in refrigerator up to 3 weeks after opening. Makes 7 containers.