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Forum
-> Recipe Collection
-> Dairy & Pareve Meals
paintbrush
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Mon, May 11 2020, 12:03 am
I want to start cooking and freezing food for shabbos. For dairy dishes such as ziti, lasagna, eggplant Parmesan.., how would I go about freezing it. Do I fully cook and freeze, or just cook the noodles or eggplant and leave the cheese uncooked, and freeze to cook later. Any tips on how to best freeze these foods would be appreciated.
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ladYdI
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Mon, May 11 2020, 12:17 am
Don’t melt the cheese but you can put it on and freeze or put on cheese when you rebake
Always cover well with an aluminum cover or heavy duty foil and put into a ziploc freezer bag to get best results.
I freeze almost everything! I work full time so always cook in bulk. I put up a fresh chulent Friday morning and bake salmon on erev shabbos. The rest I take from the freezer
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