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The Great Freezer Cleanout: 2011


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105 replies to this topic

#91 Darienne

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Posted 28 April 2011 - 08:46 AM

That sounds good, too, Dan. What temp is it baked at? I've had trouble getting similar tarts to come out anything but soggy.

Found the actual recipe here. Sounds divine!

Edited by Darienne, 28 April 2011 - 08:47 AM.

Darienne


learn, learn, learn...

Cheers & Chocolates

#92 mkayahara

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Posted 28 April 2011 - 08:56 AM

Thanks, Darienne!
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#93 kitchensqueen

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Posted 01 May 2011 - 04:18 PM

I've got a weird assortment of things in my freezer than need to be used up before the summer onslaught -

- Bags and bags of diced green bell peppers. I'm just going to start putting them into everything feasible - pasta sauce, chili, perloo - any other suggestions?

- Bags and bags of assorted berries - mostly blueberries and raspberries I think. Maybe jam that can be canned and stored in the pantry?

- Half a dozen pre-cooked crawfish. What am I going to do with half a dozen pre-cooked crawfish?

- Half a dozen bags of leftover (maybe 1-1.5 cups each) assorted dumpling fillings. I'll just have a dumpling dinner some Saturday night and clear those out.

There's probably more stuff lurking in the back too - I vaguely recall ducks breasts and phyllo dough...

Edited by kitchensqueen, 01 May 2011 - 04:19 PM.


#94 Okanagancook

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Posted 01 May 2011 - 04:57 PM

crawfish cakes!

#95 kitchensqueen

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Posted 01 May 2011 - 06:14 PM

crawfish cakes!


That's a pretty good idea - I bet my husband would really like them since he likes crab cakes... do you have a recipe?

#96 toolprincess

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Posted 01 May 2011 - 07:47 PM

Crawfish pie?

My SO just got laid off on Friday so perfect time for a freezer cleanout! Plus, I now have so much in my side by side freezer that I literally can't fit another thing in there. But the money saving factor will be a good impetus for using up what is in there.

#97 HungryC

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Posted 02 May 2011 - 12:50 PM

- Half a dozen pre-cooked crawfish. What am I going to do with half a dozen pre-cooked crawfish?

SIX crawfish? Somebody bothered to freeze SIX lousy crawfish? This is the funniest thing I've heard all day. Peel, saute in butter & onions, and add a few eggs to make yourself the tiniest crawfish omelet ever eaten. Went with my brother to check his crawfish traps on Saturday--we didn't bother opening the traps b/c each one only contained six or eight crawfish.

#98 kitchensqueen

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Posted 02 May 2011 - 04:35 PM

SIX crawfish? Somebody bothered to freeze SIX lousy crawfish?


I actually bought them at Whole Foods. I only bought one small package because I've never worked with them before and didn't want to drop a ton of money on something I might not like.

#99 toolprincess

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Posted 02 May 2011 - 06:55 PM

tonight out of the freezer 2 chicken breasts baked in BBQ sauce, frozen waffle fries, and some frozen broccoli in butter sauce.

Certainly not the duck fat, chicken broth, crawfish dilemmas. My freezer is much more pedestrian. Partly for convenience and partly due to a SO that has the eating habits of an 8 year old.

:smile:

Edited to add: after some haranguing the SO has conceded to try whatever veggies I cook except brussel sprouts. Tonight got him to eat 2 pieces of broccoli. Small step for mankind!!!

Edited by toolprincess, 02 May 2011 - 06:57 PM.


#100 peicook

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Posted 03 May 2011 - 04:44 PM

What a great thread. I force myself to " cook from my inventory" for at least two months a year. It works well for me and forces me to keep turning things over.I have also purchased some magnetic black board type of sheets for the freezer doors that I use to keep track of my inventory. Works for me but I know that I am a bit compulsive.

#101 toolprincess

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Posted 04 May 2011 - 11:42 AM

Last night from the freezer - pepperoni and sausage calzone for the SO, Miso-teriyaki salmon for me. I was a bit concerned about the salmon as I thought it might be "off" it smelled a bit fishy cooking but it was delicious once on the plate.

#102 mkayahara

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Posted 05 May 2011 - 04:25 PM

Following DanM's suggestion upthread, I used one sheet of puff pastry on sausage rolls for dinner tonight. Tasty!

Sausage rolls.jpg
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#103 Kerry Beal

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Posted 05 May 2011 - 04:55 PM

Following DanM's suggestion upthread, I used one sheet of puff pastry on sausage rolls for dinner tonight. Tasty!

Sausage rolls.jpg

Yummy - did you skin the sausages before rolling?

#104 Emily_R

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Posted 05 May 2011 - 05:16 PM

Ok, any suggestions for two cups worth of very pungent garlic scape pesto I've got in the freezer? Trying to figure out something that will showcase it but not leave us with garlicky-breath-of-fire...

#105 mkayahara

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Posted 05 May 2011 - 05:36 PM


Following DanM's suggestion upthread, I used one sheet of puff pastry on sausage rolls for dinner tonight. Tasty!

Sausage rolls.jpg

Yummy - did you skin the sausages before rolling?

Actually, it was bulk sausage meat I made a froze a while ago, so there were no skins to remove! I just shaped it into flattened logs and then wrapped.
Matthew Kayahara
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#106 baroness

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Posted 06 May 2011 - 04:26 AM

Ok, any suggestions for two cups worth of very pungent garlic scape pesto I've got in the freezer? Trying to figure out something that will showcase it but not leave us with garlicky-breath-of-fire...


Soup - perhaps lentil or potato.

Or put some in bread, either as an ingredient, or as a swirl (think cinnamon bread).

Make dip, adding enough sour cream/yogurt to tame it down.