Bulk Recipes?

Question

Im after bulk recipes that i can cook up and the freeze. I live alone and just want to be able to come home from work and heat a meal up.

Answer 1

JAT PAT CHICKEN CURRY: This is a great dish to make in bulk and freeze in individual portions.

Ingredients:

1 lb chicken pieces, boneless/skinless
1 large onion, diced
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled & finely minced
1 can of tomato puree (if you use crushed tomatoes, puree them)
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
1/2 red chili powder (to taste)
salt to taste
juice of 1 lemon
oil (veg or canola)
water as needed (or chicken stock)
freshly chopped cilantro leaves for garnish

METHOD:

In a large deep skillet on medium high heat, add 2 tbsp of oil and saute the onion until slightly browned. Add the ginger & garlic, stir fry for 1-2 minutes and add the spices. Stir fry & let the spices cook out for 3-4 minutes until fragrant. Add the chicken pieces and mix to coat well. Once the chicken has turned opaque, add the tomatoes and a little water to cover.
Reduce the heat, cover & let simmer 10-12 minutes. The chicken should be fully cooked but tender & juicy. Add lemon juice, adjust the seasonings, garnish & serve.
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All the spices are easily available in any large grocery store and definitely in any Indian grocery store.

Better yet, PARAMPARA is a really good brand of ready made spice mixutures (masalas) that you can find in any Indian store and they are delicious & easy. It's basically adding chicken, Parampara ready made masala packet & water! They come in lots of flavors too.

http://www.paramparamix.com/product.htm

http://www.ishopindian.com/shop/catalog/...

Answer 2

A lot of the food I freeze in bulk are homemade spaghetti sauces and they tend to last quite a while! Soups are also really good to freeze in bulk! Hope I helped you out a little :)

Answer 3

Beef stew: Put browned beef chunks, sliced potatoes, carrots, peas, celery and onion in stock pot with beef stock...cook and add some flour water.

Chili: Ground beef, cans of crushed tomatoe or tomatoe sauce, several kinds of beans, oniion and green peppers and chili powder (when you heat it up throw it over rice with cheddar cheese)

Tuna Gratin: Cook egg noodles and toss in tuna, motzarella and butter....top with bread crumbs and bake

Answer 4

chili is one of the things that are perfect to reheat.... also meatballs with sauce.. MMMMM... meatloaf works good too...
I MAKE THE BEST SOUPS and all of them are freezable.

Answer 5

chili
soup
http://allrecipes.com/Recipes/Soups-Stews-and-Chili/Chili/Main.aspx
PREP TIME 10 Min
COOK TIME 1 Hr 30 Min

INGREDIENTS
3 pounds ground beef
3 onions, chopped
10 cloves garlic, minced
3 (15 ounce) cans pork and beans
3 (15 ounce) cans kidney beans
1 (14.5 ounce) can stewed tomatoes
3 tablespoons chili powder
1 (12 fluid ounce) can or bottle beer
salt and pepper to taste
3 cups uncooked rice
DIRECTIONS
In a large pot over medium high heat, saute the ground beef for 5 minutes. Add the onions and garlic and saute for 5 to 10 more minutes.
Add the pork and beans, kidney beans, tomatoes, chili powder, beer and season with salt and pepper to taste. Stir thoroughly and reduce heat to medium low.
Cover and simmer for 1 to 1 1/2 hours, stirring occasionally.
Cook the rice according to package directions. Serve the chili over the rice.



chili
INGREDIENTS
1 1/2 pounds ground beef
1 (1 ounce) package dry onion soup mix
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with juice
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can kidney beans with liquid

DIRECTIONS
In a large pot over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned. Drain the grease, and add the taco seasoning, tomato sauce, diced tomatoes, corn and kidney beans. Mix well, reduce heat to low and let simmer for 1 to 2 hours to allow the flavors to mesh.

Answer 6

You need to Google "OAMC" or "Once a Month Cooking." Lots of recipes out there designed to be divided into smaller portions and frozen.

Answer 7

i made shrimp scampi the other week and it accidently froze in the fridge at work. I thought it would be terrible because the shrimp were pre-frozen, but it was just as good as the day i made it!
here's my recipe...but in bulk!
1 lrg bag of frozen, cooked shrimp, defrosted with the tails ON
1 1/2 sticks of butter
1/4 cup olive oil
1 whole head of garlic, cleaned and crushed
2 red peppers, cleaned and chopped
1/2 tsp salt
1/2 tsp pepper
1/2 cup chicken broth
1/2 cup white wine
1/4 cup parsley
1/2 cup freshly grated parm cheese
6 cups cooked rice (or more, depends on how far you want this to stretch..i would say no more than 10 cups cooked)
Saute the garlic and red pepper in the fats (butter and oil) till the garlic starts to sizzle. Add the broth and wine. Simmer for 20 minutes. Add the parsley, cheese, salt and pepper. Toss in the shrimp. If you're going to eat some right away, heat on low. Otherwise, you can cool to room-temp and then seperate into freezer-containers. You'll be able to just pop them into the mic for like, 2 minutes, and enjoy! Like a frozen dinner! :)

Answer 8

Mrs. Geraldine's Ground Beef Casserole

. This recipe freezes well. Do not bake before freezing. Just put it together, freeze it, thaw it and cook.


6-8 servings 1 large casserole 2¼ hours 1½ hours prep

1 lb ground beef
1 (15 ounce) can tomatoes
1/4 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
1 (8 ounce) can mushrooms
2 tablespoons brown sugar or sweet pickle juice
2 tablespoons worcestershire sauce
1 (10 3/4 ounce) can cream of mushroom soup
1/4 lb sharp cheddar cheese
1 (6 ounce) package angel hair pasta, cooked, this is an estimated size bag- the original recipe called for 1 small bag
1 (8 ounce) can tomato sauce
salt and pepper


Brown meat in large skillet or Dutch oven.
Add onions, pepper and celery and simmer for 15 minutes.
Add tomatoes and tomato sauce, mushrooms, brown sugar and Worcestershire sauce.
Add salt and pepper to taste.
Cook in skillet for 1 hour.
Place cooked pasta in bottom of large casserole dish.
Spoon mushroom soup over pasta.
Pour sauce over the soup and top with cheese.
Bake in 350°F oven for 30-45 minutes.
Can sizes do not have to be exact, just as long as they are within a close range, everything will work out.
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KITTENCAL's Onion Patties/Latkes

, fry them then freeze them on a tray then pop them into freezer bags, then just warm them in the oven to crisp up, If you plan on doubling the recipe then make two separate recipes in two bowls



3-4 servings 20 min 20 min prep

2 1/2 cups onions, finely diced (I just chop about 3 medium onions for this)
1 green onion, finely chopped (optional)
3/4 cup flour
1 1/2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons seasoning salt (can use regular salt)
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder (optional, or use 2-3 teaspoons fresh garlic)
black pepper (optional)
3/4 cup milk
oil (for frying, do not use olive oil)


Chop the onions finely (I chop them about 1/4-inch) then place into a bowl.
In another large bowl mix together the flour, sugar, baking powder, seasoning salt, cayenne, garlic powder (if using) and a small amount of black pepper; mix to combine well.
Add in the milk and whisk until thoroughly combined (the batter will be thick!).
Add in the chopped onions and green onions and mix with a wooden spoon until combined.
In a large non-stick frypan, heat a small amount of oil to medium-hot, adding in more oil as needed as the patties will absorb too much oil if you add in a large amount of oil at one time.
Drop the batter from a tablespoon (no more than about a tablespoon!) into about 1/2-inch of hot oil (I slide the batter off using off another spoon).
Flatten slightly with the spoon or spatula.
Sprinkle with a little salt.
Fry until crispy and brown on both sides.
**NOTE** these tend to hold a bit of oil so drain well on paper towels.

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Hot Cocoa Mix

30 servings 4 min 2 min prep

5 cups dry milk
3/4 cup sugar
3/4 cup cocoa


Simply stir together and store.
If desired, the mixture can be put in the blender for a few minutes.
This won't change the taste any, but will make it look prettier.
To serve, add about 6 tablespoons mix to 3/4 cup hot water, or to taste.

Answer 9

I do this a lot. I try to vary it up so I don't eat the same thing each week.

A pot of spaghetti and I boil the noodles and portion it up into individual containers.

Soup is good too. I do a nice homemade Chicken tortilla and then cut up a big salad and bag in a ziploc and that's ready to go for the week.

I also like Southwestern Hash. Potato's chopped up and red and green bell peppers, onion, cumin, cilantro, salt and pepper. Saute it all up and then wrap it up in warm tortilla with a little fruit salad on the side.

A casserole is also always good to reheat, like Chicken enchiladas or lasagna.

Answer 10

Check out http://www.highclassrecipes.com
The website has good amount of recipes.