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Archive through January 31, 2007

The TVClubHouse: General Discussions ARCHIVES: Jan. 2007 ~ Mar. 2007: Cooking Corner: QUICK QUESTIONS (ARCHIVES): Archive through January 31, 2007 users admin

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Teachmichigan
Member

07-22-2001

Friday, January 19, 2007 - 7:27 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Ooo - I have a delicious chicken enchilada recipe that freezes amazingly well.

Mix 3 cups cooked chicken (I use canned) w/4 oz. of cream cheese, 1 tablespoon of milk and 2-4 tsp. of cumin.

Saute 1/2 cup green onions and 1/2 cup chopped red peppers in pan coated w/cooking spray. Add them to the chicken mix.

In a separate bowl, mix 1 can condensed cream of chix. soup, 1 cup of sour cream, 1 cup of milk, 1-2 chopped jalapeños (seeded) and 1/8 - 1/4 tsp, of cayenne. Add 3-4 tablespoons of this mixture to chicken mixture.

Spoon chix mix into slightly warmed tortillas and roll up. Put in 9x13 greased/sprayed pan. (I use those cheap aluminum ones that travel well and don't have to be returned.) Once all enchiladas are rolled, top w/soup sauce. At this point I cook them (covered) for about 30 minutes in a 350 degree oven. Once done, top w/shredded pepper jack or colby jack cheese. I cover tightly w/two layers of tin foil and freeze for up to 3 months.

When reheating, I cook it w/the tinfoil on for about 30 minutes in a 350 degree oven. Then I remove the tin foil and "brown up" the cheese for another 5-10 minutes. When they're done the sauce is usually a lovely bubbling mix.

When my brother and SIL had their baby, I made the enchiladas and put the sauce on the side. However, I knew they would not be freezing it (just refrigerating it for a couple of days). They just put the sauce on before cooking. I'm afraid the sauce would break down if it weren't cooked before freezing.

This can be "tamed" down, too, simply be lessening or removing the jalapeños and the cayenne.

Nanalinda
Member

08-06-2005

Friday, January 19, 2007 - 8:45 pm   Edit Post Move Post Delete Post View Post Send Nanalinda a private message Print Post    
Thanks Rosie & Chiliwilli for the great suggestions & Teach--I'll definitely be making the enchiladas--sounds delish. Any other suggestions would be appreciated.

Hukdonreality
Member

09-29-2003

Friday, January 19, 2007 - 10:45 pm   Edit Post Move Post Delete Post View Post Send Hukdonreality a private message Print Post    
Nana, is your daughter going to be breastfeeding? If she is, you'll have to keep that in mind and not cook her spicey type foods because the baby would be "eating" them too and make him/her very gassy and irritable.

Maybe just pre-cook some hamburgers, steaks or whatever on the grill and freeze them. When she warms them up they will taste just like fresh off the grill.

Any homemade soups or stews freeze and reheat well.

Chiliwilli
Member

09-04-2006

Friday, January 19, 2007 - 10:47 pm   Edit Post Move Post Delete Post View Post Send Chiliwilli a private message Print Post    
I've never frozen it but I have a great steak pottage recipe if you'd like to have it. Very easy to make. The recipe is for the crockpot but I always just cook it in a pot.

Hukdonreality
Member

09-29-2003

Friday, January 19, 2007 - 11:08 pm   Edit Post Move Post Delete Post View Post Send Hukdonreality a private message Print Post    
Nana, I found all of these on the same site. Just Googled "frozen homemade meals" and these popped up. I thought they looked good, but maybe they're not to your daughter's liking. Have fun cooking and congratulations in advance on your newest grandchild!

Soup-erb Chicken Casserole
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Broccoli Soup
1 cup milk
1/2 cup shredded mozzarella cheese
1/4 tsp. garlic powder
1/8 tsp. ground black pepper
2 cups hot cooked elbow pasta
2 cups cubed cooked chicken OR turkey
1 pkg. (10 oz.) frozen peas and carrots, cooked and drained
1/2 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed
2 tbsp. grated Parmesan cheese
2 tbsp. butter OR margarine, melted

1. PREHEAT oven to 400°F.
2. MIX soup, milk, mozzarella cheese, garlic powder and black pepper in 2-qt. baking dish. Stir in pasta, chicken and peas and carrots.
3. BAKE 20 min. Stir.
4. MIX stuffing, Parmesan cheese and butter. Sprinkle on top. Bake 5 min. or until hot.
To Freeze: Complete steps 1-2 and freeze. When ready to cook it, thaw overnight in the fridge and then complete steps 3-4.



Kielbasa, Mac, and Cheese Casserole
1 (8 ounce) package uncooked elbow macaroni
1 pound processed cheese, cubed
1 (15 ounce) can mixed vegetables, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 pound kielbasa sausage, sliced

1. PREHEAT oven to 350 degrees F (175 degrees C).
2. BRING a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. IN a large bowl combine macaroni, processed cheese, mixed vegetables, mushroom soup, 1/2 of a soup can of water and sausage. Transfer to a 9x13 inch baking dish.
4. BAKE, covered with aluminum foil, for 20 to 25 minutes. 8 servings
To Freeze: Complete steps 1-3, then freeze. To serve, thaw in fridge overnight and then complete step 4.


Chicken Tetrazzini
1 (16 oz) package vermicelli
½ cup chicken broth
4 cups chopped cooked chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
8 oz sour cream
1 (6 oz) jar sliced mushrooms, drained
½ cup shredded parmesan cheese
½ tsp salt
1 tap pepper
2 cups shredded cheddar cheese

COOK vermicelli according to package directions; drain. Return to pot and toss with chicken broth.
STIR together chicken and next 8 ingredients; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11x7 inch baking dishes. Sprinkle evenly with cheese.
BAKE covered at 350 degrees for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
Note: Freeze unbaked casserole up to 1 month, if desired. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature and bake as directed.


Baked Ziti
3 pounds Ziti or Penne pasta
1 lb ground beef (optional)
1 cup onion, chopped
1 cup green pepper, chopped
2 jars commercial spaghetti sauce (or 6 cups homemade)
3 cups mozzarella cheese, grated
¾ cup grated parmesan cheese

COOK pasta until just barely tender; drain thoroughly and rinse with cold water to stop cooking process. Brown ground beef; drain. Add onion and green pepper to meat and sauté until vegetables are softened. Add spaghetti sauce. Combine sauce and cooked pasta; mix well. Divide sauce and pasta mixture into three gallon-sized freezer bags; label. Divide grated mozzarella cheese into three quart-sized freezer bags; attach to pasta bags. Freeze.
To Serve: Thaw. Spread pasta in 9x13-inch baking pan. Sprinkle mozzarella evenly over pasta. Sprinkle ¼ cup parmesan cheese over top. Cover dish and bake for 30 minutes at 350 degrees or until bubbly on the edges and hot in middle. Remove foil and bake 5 more minutes.
NOTE: We find this to be a little dry after we thaw and bake it, so I usually add about 1/2 jar of spaghetti sauce to it before baking and it makes all the difference.


South of the Border Chicken Bake
2 cans cream of mushroom soup
2 cans cream of chicken soup
3 ½ cups milk
4 cups cooked chicken, chopped
2 onions, finely chopped
2 cups salsa
4 cups cheddar cheese, grated
24 corn tortillas, each cut into 8 pieces

IN large bowl, combine soups and milk; stir well. Add chicken, onion, salsa, and threecups of grated cheese. Layer tortilla pieces first followed by chicken mixture into 3 lightly buttered 8x8 inch baking pans. Top with remaining cheese. Cover with foil; label and freeze.
To Serve: Thaw casserole. Bake in 350 degree oven for 35-45 minutes or until bubbly.

Maris
Member

03-28-2002

Saturday, January 20, 2007 - 6:59 am   Edit Post Move Post Delete Post View Post Send Maris a private message Print Post    
that chicken dish looks yummy. When you say layer tortillas do you put tortillas on bottom, then chicken, then tortillas again? like a lasagna or do you just line the tortillas on the bottom of the pan?

Hukdonreality
Member

09-29-2003

Saturday, January 20, 2007 - 7:44 am   Edit Post Move Post Delete Post View Post Send Hukdonreality a private message Print Post    
Ha ha ha I have to assume you are addressing Teachmichigan, Maris, but if you're looking at the ones I posted...you're out of luck. I just copied them from some site, have never tried them!

Vacanick
Member

07-12-2004

Saturday, January 20, 2007 - 7:54 am   Edit Post Move Post Delete Post View Post Send Vacanick a private message Print Post    
I have a question ... I seeded dried chili's last night without gloves. It was horrible and I had the worst time getting the oil off of my hands. I won't be doing that again.

Any tips to get the chili "sting" off your hands??

Hukdonreality
Member

09-29-2003

Saturday, January 20, 2007 - 7:59 am   Edit Post Move Post Delete Post View Post Send Hukdonreality a private message Print Post    
Pepper Joe
Help!!!!! I just cut down a bunch of Hot Peppers to dry and my hands are burning. Worse yet, I touched a delicate body part and OH MY...I'm in pain.
Anything to give me fast relief?
Pepper Bob in Arkansas.....Help!!

Pepper Bob,
I can relate. Not that you want to hear this now but an ounce of prevention is worth a pound of cure. Wear plastic gloves next time. For now the best cure I've found is wash your hands in pure dishsoap...without water for at least a minute. The dishsoap will pull out most of the 'Chile Oil'..like it pulls out grease and oils from dishes. After you start to get some relief rinse off well. Nothing takes 100% of the burn out immediately but this will help.
Pepper Joe


http://www.pepperjoe.com/faq/

Hukdonreality
Member

09-29-2003

Saturday, January 20, 2007 - 8:04 am   Edit Post Move Post Delete Post View Post Send Hukdonreality a private message Print Post    
Vaca, I also read on another site to put vegetable oil on your hands after washing them. One other site suggested soaking them in milk for 1 hour after washing as above.

I guess you'll wear gloves from now on, huh? Man, I am sorry your hands are hurting like that! Good luck, hot stuff!

Texannie
Member

07-16-2001

Saturday, January 20, 2007 - 9:11 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
google OAMC (once a month cooking) and you will get lots of great ideas.

maybe cook and freeze a bunch of basics and then she can finish them out they way the family wants. it also won't take up tons of space in the freezer.
cook ground beef and put a lb each in a zip lock bag
grill/bake a bunch of chicken breasts and put into servings in ziplock bags
same with spaghetti sauce
you could then buy them taco shells, different pastas ect to go with them. They would be able to put together a meal very quickly.
Also, does she have a crockpot? When my kids were little that was invaluable. I always had time in the am to put together a meal and throw it in and then during the witching hour I could deal with the kids and not try to cook while they were losing it! LOL

Costacat
Member

07-15-2000

Saturday, January 20, 2007 - 10:47 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Maris, I have a similar recipe and I layer as follows:

Tortillas
Chicken mixture 1/2
Chesse 1/2
Tortillas
Chicken mixture remainiung 1/2
Cheese remaining 1/2
Tortillas

So I end up using more than the recipe calls for, but it makes it easier to cut and serve. I usually top the final tortillas with cheese, sliced green onions, and olives, and then press down lightly.

I didn't read the entire recipe, but a chicken ole casserole I used to make is pretty similar. I used to use tomatillo salsa (green salsa) rather than the red, and it's arelly yummy casserole.

Nanalinda, almost anything can be made and frozen. I live alone, and used to cook on Sundays enough to last all week. I'd freeze half of whatever I made in individual servings to bring for lunch the latter part of the week.

Almost anything you can make in a crock pot will freeze well, too. Honestly, I haven't found much that *doesn't* freeze well. But casseroles and Italian foods, definitely!!!

Teachmichigan
Member

07-22-2001

Saturday, January 20, 2007 - 12:06 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
I don't think it was my dish -- enchiladas are rolled, not layered. I've got a fantastic, easy chicken tortilla lasagna, too.

Mix 3 cups cooked, diced chicken (again, I use canned) w/1 can cream of chix soup, a pint of sour cream and a 4 oz. can of chopped green chilies. Layer it w/tortillas, chix sauce, cheese and repeat layers 2-3 times. Cook for 30-45 minutes in 350 degree oven. This freezes well too.

Maris
Member

03-28-2002

Saturday, January 20, 2007 - 12:30 pm   Edit Post Move Post Delete Post View Post Send Maris a private message Print Post    
Thank you!!!, I went to Costco today, bought the soup, the cheddar, the chicken and ust have to run out and get the tortillas. I will make it tonight!!

Nana, a foodsaver machine is a great investment. I love mine, I make tons of meals and freeze them in the foodsaver. Then just take them out of the fridge and pop the bag in boiling water.

Texannie
Member

07-16-2001

Saturday, January 20, 2007 - 1:39 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Teach, enchilladas can be stacked too. I make those lots of times.

Costacat
Member

07-15-2000

Saturday, January 20, 2007 - 5:06 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
I make 'em stacked all the time, too. Sometimes it's just easier to make 'em as a casserole. So it then becomes an enchilada casserole! :-)

Teachmichigan
Member

07-22-2001

Saturday, January 20, 2007 - 7:04 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Must be all the Spanish kids we have in school - enchiladas are rolled, enchilada casseroles are not. Never realized the casserole kind were called just enchiladas elsewhere -- learn something new every day! :-) (and now I'm hungry for either kind!!)

Here's a question - what is your favorite brand/type of tortillas. In our neck of the woods, the best corn tortillas are el milagros (from Chicago), but for flour tortillas I use whatever happens to be on sale.

Texannie
Member

07-16-2001

Saturday, January 20, 2007 - 7:37 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
What I am talking about isn't a casserole like the ones that use cream of soups. This is a true enchillada recipe, usually chili gravy, but somethings sour cream tomatillo that instead of being rolled they are stacked.
I see them called New Mexico stacked enchilladas alot.
Corn is my preference, but I am beginning to be converted to the whole wheat flour tortillas
It's funny, to me it's corn for enchilladas and flour for burritos and fajitas.

Teachmichigan
Member

07-22-2001

Saturday, January 20, 2007 - 7:47 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
I have the same preferences, Tex -- once in a while we like to fry the corn tortillas for tacos, too, but usually I use flour for everything except enchiladas.

Texannie
Member

07-16-2001

Sunday, January 21, 2007 - 9:22 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
They get too puffy and gummy in enchilladas if you don't really soak the hell out of them first!

btw..went to our neighborhood mex place last night and have the best spinach enchilladas in a tomatillo cream sauce!

Costacat
Member

07-15-2000

Sunday, January 21, 2007 - 10:21 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
REAL enchiladas are made with corn tortillas!!! :-)

Seriously, just like Tex, corn tortillas are for tacos, tostadas, and enchiladas. Flour tortillas are for burritos and fajitas. And "taco salads" made in fried flour tortillas bowls are just wrong!

I don't buy commercial corn tortillas. I buy them, and flour tortillas, from a vendor at my local Farmer's Market. Every Sunday. And they are fresh-made... sometimes I can pick up a package of corn tortillas and they are still warm!!! Since I started buying corn tortillas from her (she's an adorable Mexican lady) I cannot eat commercial tortillas! Yes, I am spoiled! (And I wish they'd bring more flour tortillas... I now have to beg her to sell me some of her xtra large flour tortillas that they use; they don't seem to sell dozen packages of flour tortillas that often any more. <pout>)

A little more trivia for you... breakfast burritos are a staple around here. It's rare to find a breakfast TACO! And weirdly, in places in Texas, they make breakfast tacos with small flour tortillas. I hadda beg a restaurant to make 'em with corn! Breakfast tacos are great for a buffet (I make them for Xmas breakfast when I have family over). Scramble some eggs and warm up the tortillas. Put out salsa, chopped tomato, sliced avocado, grated cheese, chopped onion and cilantro, bacon, or whatever, and let your guests build their own tacos.

Nutritionally, corn tortillas are healthier than flour tortillas. Traditionally, they are not made with any fat (unlike flour tortillas). Corn tortillas are slightly lower in calories and slightly higher in fiber, too.

And don't fry 'em! Heat them till soft over a hot griddle or frying pan, no fat or oil. Keep warm wrapped in foil. I swear, once you have a soft taco (made with an unfried corn tortilla) you'll never go back! :-)

If you have to have flour tortillas, check your store (in the cheese/deli section) to see if they carry the flour tortillas that are uncooked. Basically, you cook 'em yourself on a hot griddle, and they taste almost as good as homemade! Offhand, I can't remember the brand name, but they come dozen in a package, about 10-12", and are awesome!

Costacat
Member

07-15-2000

Sunday, January 21, 2007 - 10:24 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Oh yeah. Soft tacos reheat great the next day in the office micro. When I used to eat chicken, I'd make grilled chicken and avocado tacos for dinner. Then I'd put a bit of chicken in a tortilla and wrap up in wax paper; putting the extras (cheese, lettuce, avocado, tomato, salsa) in little containers. The next day at work, microwave the tacos in the wax paper for about a minute. Open up, add the toppings, and you've got a delicious lunch that tastes fresh made! And it's healthy, too!

Now, I eat bean tacos. But it's the same method. (Of course, now I work from home, so I don't need a microwave... hehehe!)

Urgrace
Member

08-19-2000

Sunday, January 21, 2007 - 12:37 pm   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    

quote:

Seriously, just like Tex, corn tortillas are for tacos, tostadas, and enchiladas. Flour tortillas are for burritos and fajitas. And "taco salads" made in fried flour tortillas bowls are just wrong!



Absolutely agree! Also I've lived in southern California where the burrito rules, but since living in Texas have decided the Tex-Mex recipes are just a little yummier for my taste and enjoy the tacos!

We've discovered the whole wheat flour tortillas and like them, too, especially buttered and rolled to eat with dinner.

Texannie
Member

07-16-2001

Tuesday, January 23, 2007 - 1:34 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
too funny, I heard a commercial earlier today for a restaurant called 'the taste of Sante Fe'..'come enjoy the true tastes of Sante Fe featuring our specialty Blue Corn STACKED enchilladas along with our hand rolled enchilladas'.

and i happen to be making stacked cheese enchilladas tonite for dinner.

Vacanick
Member

07-12-2004

Wednesday, January 31, 2007 - 2:28 pm   Edit Post Move Post Delete Post View Post Send Vacanick a private message Print Post    
I'm looking for quick and easy Superbowl snacky food recipes. We're not big meat eaters but I'd like more than the usual chips and dip!

Any suggestions would be appreciated!!!

Go Colts!!!!