Recipes that FREEZE well

cbsmommy

Sat, Mar 24 2012, 8:25 pm

I'm ~~500 weeks~~ pregnant and if history repeats itself I'll be giving birth "late", about three days before Pesach. I plan to have my house totally ready for Pesach by Tuesday (DH has been helping. DD has been hindrance-ing. It all works out.)

I plan to spend next week cooking/freezing Pesach meals.

I'm looking primarily for TNT Pesach side and main dishes that freeze REALLY well.

The "rules"
Recipes need to be non-gebrukts
Recipes cannot call for margarine
Recipes can use the stovetop, oven, or crockpot but no microwave, grill, George Fohrman, etc

Anybody got something for me?

Bella:D

Sat, Mar 24 2012, 10:24 pm

My mother in law makes:
roast, slices it and puts it in sauce and the freezes it,
sheppards pie mincemeat prepared with some tomatoes or tomato sauce and with mashed potatoes on top.
Cabbage rolls stuffed with mashed potatoes mixed with mincemeat or chicken.

Ill post more if I think of more.

OOTBubby

Sun, Mar 25 2012, 11:53 am

My freezers are already almost full of:
sliced beef & veal roasts in gravy
sliced turkey in gravy
sliced pickled meats in sauce
sweet & sour meatballs
chicken soup
vegetable soup
onion soup
potato kugels
doughless potato knishes
broccoli kugels
sweet potato pie
apple crisp (frozen raw)
prepared, breaded schnitzel (frozen raw)
kishka
mushroom onion quiches
yapchuk (frozen raw)
cakes
brownies
blondies
cookies

cbsmommy

Sun, Mar 25 2012, 2:25 pm

OOTBubby wrote:

Can I get those recipes?

OOTBubby

Sun, Mar 25 2012, 2:45 pm

Broccoli Kugel

16 oz. broccoli, cooked and mashed
1½ tablespoons potato starch
1½ tablespoons oil
2 tablespoons onion soup mix
⅓ cup almond milk
⅓ cup mayonnaise
2 eggs
pesach crumbs

Combine everything except crumbs. Put in an 8 x 8 square or 9" round pan and sprinkle crumbs on top. Bake uncoered at 350 for 40-45 minutes.

OOTBubby

Sun, Mar 25 2012, 2:48 pm

Onion Soup

5-6 lg. onions, sliced
1/4 oilive oil
3 tbsp. potato starch softened with 5 tbsp. cold water
11 cups water
2 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper or more to taste
1/2 cup dry or semi-dry white wine
3 tbsp. onion soup mix

Saute onions in oil until softened and starting to turn light brown. Dissolve potato starch in water and add to onions and mix. Add water, seasonings and wine. Remove some soup liquid into a small bowl and add soup mix to it to dissolve. then add back to soup.

Boil, then lower flame to simmer and cook covered for 2 hours. Freezes well.

Tova

Sun, Mar 25 2012, 2:55 pm

Can I trouble you for the doughless knishes?
Are you typing these out now or just copy-paste? If the former, please don't trouble yourself on my behalf.

Thanks!

OOTBubby

Sun, Mar 25 2012, 3:23 pm

Tova wrote:

Can I trouble you for the doughless knishes?
Are you typing these out now or just copy-paste? If the former, please don't trouble yourself on my behalf.

Thanks!

Copy/paste -- here you go:

Doughless Potato Knishes

6 lbs. potatoes, cooked and mashed
6 eggs, beaten
2 cups flour (substitute potato starch in a little less quantity for Pesach)
6 lg. onions, sliced and sauteed
1/2 lb. margarine
2 tbsp. salt
3/4 tsp. black pepper
beaten egg
sesame seeds, optional

Mix all ingredients until smooth. Divide into two roaster pans. Bush with beaten egg and sprinkle with sesame seeds if desired.

Bake for one hour at 375.

Freezes very well.

Note: This makes a huge quantity. Feel free to halve or quarter the recipe and to bake in any size pan you like

OOTBubby

Sun, Mar 25 2012, 4:28 pm

Monsey Mom wrote:

Since you're being so kind, can I get the yapchuk (sp?) recipe?

There isn't such a real recipe for it and I've only made a couple of times myself and have never frozen it raw before. However, DD does it like this and I decided to try it.

Basically in a deep pan, layer, 1/2 recipe potato kugel, 1 kishka sliced, some marrow bones, 1 layer cholent meat (I used slices of fertolof), the rest of the potato kugel.

If freezing, freeze at that point.

Cook at 250 overnight (at least 28 hours or so) covered. If you can adjust the oven, you can cook it at 350 for the first 4 hours or so, then lower it.

The cooking part is somewhat trial and error (like cholent) based on your oven, how long it is in, how well done you like it, etc.

Annie

Mon, Mar 26 2012, 9:58 am

How much mayo is in the mushroom onion quiche? On the link you posted, the symbol is garbled so it says A 1/2 cup mayo.

THanks so much for posting all the recipes.

willow

Wed, Mar 28 2012, 9:41 am

OOTBubby wrote:

Tova wrote:

Can I trouble you for the doughless knishes?
Are you typing these out now or just copy-paste? If the former, please don't trouble yourself on my behalf.

Thanks!

Can I make this with oil as there is no KP margarine here that isn't kitnoyis?

mommyhood

Wed, Mar 28 2012, 12:17 pm

willow wrote:

OOTBubby wrote:

Tova wrote:

Can I trouble you for the doughless knishes?
Are you typing these out now or just copy-paste? If the former, please don't trouble yourself on my behalf.

Thanks!

Can I make this with oil as there is no KP margarine here that isn't kitnoyis?

I make the chometz version with oil, I'm planning on making it with oil for Pesach as well.