Shelby

I need to know more about the foie. The foie I buy is frozen --and delicious. You start with the liver straight out of the bird. I think you should start a thread that documents the process

mm, just please come to my house and make that for me. Foie+pasta=true love

So it begins. I made a double batch of venison meatballs (bonus, I used up a zucchini) and used them to make Swedish meatballs I covered them with a lot more sauce and they will soon be happily resting in the freezer.

I like KFC

Sour watermelon peeps??????? *faint*

I wish I could freeze deviled eggs. He likes those suckers....... Hmmmm......... Freeze dried deviled eggs? Kerry?? Possible? (please don't say yes, please don't say yes, I don't need that toy, I don't need that toy...... )

I saw that one, but I couldn't find a place to buy them?

Or, here is a site that you can buy the pie tee mold......a quick google showed me some recipes.... http://www.bakingfrenzy.com/pie-tee-mould-p-341.html

Hmmmm....maybe you could sub something like wonton wrappers? Bake them in muffin tins ahead of time?

http://forums.egullet.org/topic/149399-freeze-driers-and-freeze-dried-food/ Settle in for a good read. And, be ready to have freeze envy.

Thank you, thank you, thank you everyone! I knew you guys wouldn't let me down. Kerry, I laughed out loud at the "old buggers" I might bug you for some recipes, but I'll wait a bit as I know you're busy as heck up there on the island. I'll post pictures and keep everyone updated (and you guys can keep the ideas coming )

Thank you, Patty. He's very good at the microwave, so this should be an easy meal. I think maybe I'll add some diced ham to them.

I LOVED those people when I was a kid. Sadly, you can't do that anymore. Parents throw them away. Might be razor blades in them. Sigh.

If I flash freeze the twice bakers and then vacuum pack them, would I reheat them in the oven from the frozen state covered in foil and then remove it for a while towards the end?

I haven't bought any for years. I'm a parchment girl.

Smithy-He would like the chicken ideas.....and most definitely the venison stroganoff. He could eat that over mashed 'taters, I think. Mgaretz-Great idea about the empanadas. I think if I thicken my regular recipe up a bit that would work. Gulfporter-thank you for the recipe!

This may be one of those questions that there just simply aren't any more answers to be had. And, yes, I've googled around for ideas and I've looked at several freezer-meal type threads on EG. My Grandpa lives waaaaay up in the Colorado mountains where there are no restaurants that deliver and no take out of any kind. He is 90 years old. He's in decent health. He cooks a tiny bit. He can boil an egg or make instant mashed 'taters or re-heat a frozen meal or make a sandwich. Stuff like that. He gets (understandably) tired of store-bought frozen meals so I try to take a lot of things up that I've made and frozen. I'm looking for some new ideas. I'm fine with making a bigger portion of something as long as it can be broken down into smaller containers. He doesn't eat a lot at one sitting. There are no dietary restrictions except he can't eat anything that has seeds in it. He's not a big pasta fan (unfortunately). I'd love to make him different sauces, but he won't enjoy that. Here is a list of things that I can think of that I've made: Chili Lasagna Meatloaf Stew Hamburger soup I know I've made more different kinds of soups...but I'm trying to not do so much of that because he gets tired of soup, too. But, throw me soup ideas too if you have any. New ideas that I've come up with: Bierocks Twice baked potatoes (I think these would freeze ok? I'd look for really small russets) Chicken or venison pot pies (I cannot seem to locate any small disposable pie tins. You know, like the individual pot pies in the frozen section at the grocery store? I looked on Amazon and they are either too big or too small) Any and all ideas appreciated.

OH! I have one thing of the three lol. I used Fuji and Gala this time. One of them must have been extra juicy because the butter ended up a tad bit runnier than normal--but it was still fine. I don't care for Granny Smith apples in apple butter...but that's just probably a personal thing lol. The best thing about using the slow cooker is the delicious smell that wafts through the house. Thus, I try to prolong the cooking as long as possible I do it for two days turning it down to warm over night and low during the day. I am a bad measurer....I peel and chop enough apples to fill my slow cooker up to about an inch from the top (I used my 6 quart cooker), throw in about a cup of white sugar and a cup of brown sugar, sprinkle liberally with cinnamon, nutmeg and cloves, slap the lid on and go. I cook them until they are as dark brown as they can get. Then, I turn off the heat and add a tablespoon or so of good vanilla. Stir, let that sit until it cools off (a couple hours) and then I use my stick blender to make it creamy.

I hesitated to post this because...well, it's not NEAR as fancy and intricate as everyone else's apple creations. But, here goes lol I made apple butter in the slow cooker. My husband's folks LOVE this stuff so a couple jars will go to them.

My husband made potato soup last night. He kicks my butt on potato soup. It is very creamy. I may have eaten another bowl for breakfast I made toasted cheese sandwiches to go with

I am having dish envy.

Good grief, Kim, what do we need to do to keep you out of the sick house???? No more of that, girl! I second Anna, that looks soooo unctuous. I need to remember to try this out.

Come sit by me. We can be boring together.

YAY!!!!! Did you pack the freeze dryer?

As everyone knows here, I'm a fresh fig fanatic. I'm finding it hard to quit staring at that bread.