Mandarin Orange Chicken Freezer Recipe

 

Today is Freezer 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!

Mandarin Orange Chicken Freezer Recipe

5 cups cooked chicken, cubed
2 tbsp vegetable oil
3 cups sliced fresh mushroom
4 tsp white flour
1 1/3 cups water
1 can frozen orange juice concentrate
1 cup sliced green onions
4 tsp. chicken bouillon powder (or 4 bouillon cubes)

On serving day:
2 (11 ounce) cans mandarin oranges, drained
Hot cooked rice

Cook mushrooms over medium high heat in a large skillet, stirring to prevent burning. Add flour, stirring well. Then gradually add water, frozen orange juice concentrate, onions and chicken bouillon powder or cubes. Bring to a boil, reduce heat and add chicken, simmering uncovered for 3-4 minutes. Cool and pour into freezer containers.

On cooking day, thaw orange chicken mixture. Heat chicken in a saucepan until heated through and bubbly, then add mandarin oranges, continuing to heat mixture. Add to cooked rice and serve.

Celebration Crock-Pot Beef

Welcome to Freezer Food Friday! 

How did I go a week without a post? It rarely happens w/o a trip to the hospital, but that is not the cause this week. I will  blame it on the remodel going on in my bathroom. Today’s recipe combines the crockpot and freezeeing ahead, two of my favorite cooking methods.

 

 

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Celebration Crock-Pot Beef

1 1⁄2 pounds lean beef stew or roast
Vegetable oil
1 medium onion, sliced
3 large carrots, diced
2 large celery stalks, peeled and sliced
1 medium green bell pepper or 1⁄2 green and 1⁄2 red bell pepper, julienne sliced
1/2 teaspoon fresh ground black pepper
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon A-1 steak sauce
1/2 cup water
1/2 cup tomato juice

Cut beef into serving-sized portions. In a large skillet, brown beef in a bit of vegetable oil. Meanwhile, separate sliced onion into rings. Place onion, carrots and celery in bottom of Crock-Pot.

Sprinkle beef pieces with pepper, garlic and onion soup mix. Place on top of vegetables.

In a small bowl, mix Worcestershire and A-1 sauces. Stir in water and tomato juice. Pour mixture over meat.

Turn Crock-Pot on high for 30 minutes then reduce to low; cook 7 to 9 hours. Serves 8.

Freezer directions: Cut and brown beef as directed above then cool. Place beef into a large Ziploc freezer bag, label and freeze for as long as six months. The day before you wish to cook the beef, remove from freezer and thaw overnight in refrigerator. Place into Crock-Pot the next morning and cook as directed above.

Freezer Food Friday: Sugarplum Loaf

Today is Freezer 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!

 

 

Sugarplum Loaf

2 eggs, beaten
2 packages dry traditional yeast
1/4 cup warm water
1 cup milk, scalded
1/2 cup granulated sugar
1/4 cup shortening
4 to 4 and 1/2 cups all purpose flour
1 teaspoon grated lemon peel
1 cup mixed candied fruit, peel and raisins
1 teaspoon salt
Confectioner’s icing and candied cherries for decoration

Soften yeast in warm water to which 1 teaspoon of the sugar has been added. Combine scalded milk, sugar, shortening and salt. Cool to lukewarm. Add about 2 cups of the flour and the lemon peel. Beat well until smooth. Add eggs and beat well. Stir in softened yeast. Add fruit, peel and raisins. Stir in remaining flour to make a soft dough.

Cover and let rest 10 minutes. Knead on a lightly floured board until smooth and elastic (about 8 minutes). Place in a lightly greased bowl, turning to grease the surface. Cover and let rise in a warm draft-free place for two hours or until double in size. Punch down. Divide dough into three equal parts. Cover and let rest 10 minutes. Divide each piece of dough into four equal sections. Make a braid out of three of these sections. Divide the fourth piece into three equal sections to make a smaller braid. Place the smaller braid on top of the larger one and tuck in the ends.

Do the same with the remaining two pieces of dough. Place the three loaves on a greased cookie sheet. Cover and let rise in a warm place until almost double (about 2 hours). Bake in a 350F oven about 25 minutes or until lightly browned and loaves sound hollow when tapped. While still warm frost with confectioner’s icing and decorate with pieces of candied cherries. These loaves freeze well.

Turkey Tetrazzini

 

Today is Freezer Food Friday.

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Do you have leftover turkey? Of course you do. Here is a recipe you can double and use one now and freeeze one for later!

Turkey Tetrazzini

Yield: Makes 8 servings

1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 ounces thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika

Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

Champagne Salad

Today is Freezer Food Friday.

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Here is a recipe that can be prepared ahead and used as a dessert on Thanksgiving day.

Champagne Salad

By Carol King

1 (8 ounce) package cream cheese

3/4 cup sugar

1 large can crushed pineapple, drained

1(10 ounce) package frozen strawberries

2 sliced bananas

½ cup chopped nuts

1 (12 ounce) carton whipped topping

Soften and blend cheese with sugar. Blend in whipped topping. Mix in another bowl, the drained pineapple, strawberries with juice, bananas and nuts. Blend all together. Freeze in 9 by 13-inch container. To serve, set out 20 minutes. Cut in squares.

Note: Can be refrozen.

Thanksgiving Cheese Ball Recipe

Today is Freezer Food Friday.

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Thanksgiving Cheese Ball Recipe

Double it and freeze one for New Year’s! Serve with an array of crackers.

8 ounces cream cheese
4 ounces sharp Cheddar cheese
2 ounces crumbled blue cheese
2 tablespoons grated onion
1 clove garlic, minced
4 dashes Worcestershire sauce
1 (2.25 ounce) can green olives
1/2 cup chopped pecans

1.In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks.

2.Shape the mixture into a ball, and roll in the chopped pecans to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator.

MAMA TOMASO’S MARINARA

Today is Freeezer Food Friday.

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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.

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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.