• DO use quality freezer bags or freezer containers. Containers such as whipped topping tubs aren't made for long-term storage.
• DO lay freezer bags flat after filling them. Food will freeze and thaw faster when spread in a thin layer. The bags save lots of freezer space when stacked neatly so you can get started with freezer cooking even if you don’t have a big freezer.
• DON'T overfill freezer bags or containers. They might pop open, risking freezer burn.
• DO blanch all fresh vegetables before freezing them.
• DO cook rice and pasta only half the recommended time when stirring into sauces and casseroles to freeze. Starches won't become mushy this way.
• DON'T thaw frozen meats. Make something out of them, and then put them back into the freezer without thoroughly cooking the meat first.
• DON'T freeze cooked eggs (they become rubbery) or fried foods (they will never crisp up again).
• DO label your entrees and include cooking instructions. Then you're not the only one who is able to start dinner.
Source: www.30DayGourmet.com
Tuesday, July 29, 2008
Crispy Rice Chicken
This is a freezer-friendly recipe and a crowd pleaser.
5-6 pounds of chicken (I use chicken breasts to for a healthier option; however, you can also use fresh fryer parts of chicken.)
2 eggs, beaten
1 cup water
3 cups of crispy rice cereal, coarsely crushed (You can use other coatings as well. Crushed pretzels make a delicious crust for the chicken. For a Southwestern flare, coat chicken in crushed tortilla chips)
1 tsp. of garlic powder
1 tsp. salt
tsp. of pepper
Beat egg and water together in a bowl. Put cereal crumbs into another bowl and mix in with the garlic powder, salt and pepper. Dip the chicken in the egg mixture and then roll it in the crumb mixture until all the sides are evenly coated. Place chicken on a cookie sheet and put in the freezer for an open freeze; freeze just until the coating is frozen onto the chicken. This helps the breading stay on the chicken. Remove chicken from sheet, divide it into however many servings you want, and then place in freezer bags. To serve, thaw the chicken, put in spray-treated or foil-lined baking pan, and bake uncovered at 350° for an hour. Serve with bread and salad or steamed vegetables.
5-6 pounds of chicken (I use chicken breasts to for a healthier option; however, you can also use fresh fryer parts of chicken.)
2 eggs, beaten
1 cup water
3 cups of crispy rice cereal, coarsely crushed (You can use other coatings as well. Crushed pretzels make a delicious crust for the chicken. For a Southwestern flare, coat chicken in crushed tortilla chips)
1 tsp. of garlic powder
1 tsp. salt
tsp. of pepper
Beat egg and water together in a bowl. Put cereal crumbs into another bowl and mix in with the garlic powder, salt and pepper. Dip the chicken in the egg mixture and then roll it in the crumb mixture until all the sides are evenly coated. Place chicken on a cookie sheet and put in the freezer for an open freeze; freeze just until the coating is frozen onto the chicken. This helps the breading stay on the chicken. Remove chicken from sheet, divide it into however many servings you want, and then place in freezer bags. To serve, thaw the chicken, put in spray-treated or foil-lined baking pan, and bake uncovered at 350° for an hour. Serve with bread and salad or steamed vegetables.
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