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The Best Freezer Cookbook: Freezer Friendly Recipes, Tips and Techniques
     

The Best Freezer Cookbook: Freezer Friendly Recipes, Tips and Techniques

by Jan Main, Mark Shapiro (Photographer), Julia Aitken
 

While home freezers were almost unheard of before the 1930s, they are now a common appliance in North American households. In fact, some 3 million freezers are sold each year.

What accounts for their popularity? Simply that freezing is the easiest, most natural way to preserve food — whether it's fresh summer produce saved for enjoyment in winter or

Overview

While home freezers were almost unheard of before the 1930s, they are now a common appliance in North American households. In fact, some 3 million freezers are sold each year.

What accounts for their popularity? Simply that freezing is the easiest, most natural way to preserve food — whether it's fresh summer produce saved for enjoyment in winter or prepared meals that can be easily thawed and reheated when needed. Freezing also provides a number of economic benefits, allowing consumers to buy food in quantity at the best prices.

What many people don't realize, however, is that some foods are more successfully frozen than others. And of those foods that do freeze well, using the proper techniques can make a big difference in their flavor and texture. That's why just about anyone who owns a freezer needs The Best Freezer Cookbook.

Here you'll find comprehensive reference to the various techniques for freezing fruits, vegetables, meats, poultry, fish and seafood. In addition, the book provides over 100 recipes — including appetizers, soups, main meals, side dishes and desserts — all specially selected to give the best possible results when frozen. Each section is designed to help you get the maximum benefit from your freezer, with helpful suggestions for easy entertaining, meal planning, simple heat-and-eat dishes for busy weeknights, and freezing baked goods. And, of course, no freezer cookbook would be complete without recipes for homemade ice cream!

The perfect book for everyone who wants the best from their freezer.

Editorial Reviews

Tamarac Forum
An all-encompassing book that answers questions home cooks can appreciate.
— Phyllis Steinberg
E-Streams
What makes this ... a standout is its focus on freezing as food preservation ... the best in its class.
— Lynn C. Westney
Tamarac Forum - Phyllis Steinberg
An all-encompassing book that answers questions home cooks can appreciate.
E-Streams - Lynn C. Westney
What makes this ... a standout is its focus on freezing as food preservation ... the best in its class.
Phyllis Steinberg
An all-encompassing book that answers questions home cooks can appreciate.
Tamarac Forum
Shirley Reis
Glorious color illustrations ... This wonderful book is a "feast for both the palate and the eyes.
KLIATT
How can you find out which foods freeze well and which ones don't? This comprehensive book provides information about various techniques of freezing fruit, vegetables, meats, poultry, fish and seafood. Over 100 specially selected recipes feature how to best utilize frozen ingredients to get the best possible results. Recipes feature some of Jan's favorites along with contributions from other cookbook authors. Each recipe features instructions for both freezing and thawing techniques. Recipes range from the basic to the sublime: Bittersweet Chocolate Truffles, Chicken Chili Casserole, Best Ever Meat Loaf, Beef Bourgignon, Broccoli Cheese Stuffed Potatoes, Swedish Tea Ring, Pesto Crousades. A special chapter featuring freezer essentials provides information about length of optimal freezer times, packaging for the freezer, how to care for your freezer, how to thaw various types of food, and other essential information to fully utilize your freezer. Hopefully this book will eliminate that frost-encrusted, unlabeled package that is typically found in the rear of most of our freezers! This is truly a "keeper" and sure to fly off the shelves. Category: Cookbooks, Useful Arts & Crafts. KLIATT Codes: SA—Recommended for senior high school students, advanced students, and adults. 2001, Firefly, Robert Rose, 192p. illus. index., Ages 16 to adult. Reviewer: Shirley Reis; IMC Dir., Lake Shore M.S., Mequon, WI

Product Details

ISBN-13:
9780778800347
Publisher:
Rose, Robert Incorporated
Publication date:
09/01/2001
Pages:
192
Product dimensions:
7.00(w) x 10.00(h) x 0.62(d)

Read an Excerpt

Sample Recipe Turkey Pot Pie with Biscuit Topping Serves 6

There's nothing better than a pot pie when you need to use up leftover turkey or chicken. If you don't have leftovers, purchase a cooked chicken at your grocery store or roast your own turkey breast. Roast one large bone-in turkey breast (2 lbs [1 kg]) at 350° F (180° C) for 70 to 80 minutes or until juices run clear and thermometer registers 170° F (77° C); immediately transfer to the refrigerator and keep for up to 3 days.

Pre heat oven to 400° F (200° C)
12-cup (3 L) Deep Baking Dish, Greased

3 tbsp (45 mL) butter
2 cups (500 mL) sliced mushrooms
1/4 cup (50 mL) flour
1 cup (250 mL) chicken stock
2 cups (500 mL) milk
2 tbsp (25 mL) sherry (optional)
1/2 tsp (2 mL) ground thyme
1/2 tsp (2 mL) ground sage
1/2 tsp (2 mL) salt
3 cups (750 mL) cubed cooked turkey breast
4 cups (1 L) frozen mixed vegetables
Freshly ground pepper

After Freezing/ Before Serving: Biscuit Topping
1 1/2 cups (375 mL) biscuit baking mix
1 tsp (5 mL) dried parsley
7 tbsp (105 mL) milk

  1. In a large saucepan, melt 1 tbsp (15 mL) of the butter over medium heat. Add mushrooms and cook for 4 to 5 minutes or until the moisture has evaporated, but do not brown. Add remaining butter to pan; stir in flour and blend well. Whisk in stock, milk and, if using, sherry. Stir in thyme, sage and salt; bring to boil. Reduce heat to low and cook, stirring constantly, for 3 to 5 minutes or until thickened. Remove from heat.
  2. Stir in turkey and frozen vegetables. Season to taste with pepper. Spoon into prepared baking dish. If freezing, see "to freeze" section, below; otherwise proceed with Step 3.
  3. Biscuit topping: In a bowl combine biscuit mix with parsley; stir in 6 tbsp (75 mL) milk. Gather dough into a ball, adding more baking mix as required to make dough easy to handle. On a lightly floured surface roll out dough to fit top of baking dish; place over filling. Cut a small vent hole in center of topping. Brush with remaining 1 tbsp (15 mL) milk.
  4. Bake in center of preheated oven for 35 to 40 minutes or until topping is golden and casserole is bubbling hot.
To freeze Let casserole cool. Wrap well with plastic wrap, then heavy foil. Seal, label and date. Freeze for up to 3 months.

To serve Thaw in microwave or in refrigerator overnight. Preheat oven to 350° F (180° C). Unwrap casserole. Proceed with Step 3, above.

Meet the Author

Jan Main is a professional home economist and caterer who has been teaching and writing about food for the past two decades. She is the author of The Lactose Free Family Cookbook.

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