By Dana Jacobi
Think establishing your freezer to discover it stuffed now not with the standard boxed entrees and frozen burritos, yet with healthy, flavorful, and family-pleasing meals that glance and flavor homemade-because they're! Dana Jacobi's strategic method of weeknight cooking is the foremost to cooking part as a lot and consuming two times to boot, with a soup-to-nuts menu of dishes that may be cooked to consume now and later.
In cook dinner & Freeze, Dana explains every thing from the logistics of freezing and the right kind use of garage boxes and fabrics to the simplest strategy for getting ready, freezing, or defrosting numerous dishes at one time. All of her recipes, which run the gamut from vintage American favorites to Asian, Italian, and Mexican specialties, were conscientiously chosen to reheat with all in their delectable flavors intact, and they're absolutely annotated with freezing, thawing, and reheating directions. Dana additionally notes which dishes are nice for a crowd or quickly to defrost. Dishes like her savory Salmon and Mushroom Pot Pies, or fluffy, completely candy Orange Blossom Cupcakes can simply be frozen as person parts, that is tremendous invaluable for these cooking for one or or making nutrients to proportion with others. better of all, each recipe in prepare dinner & Freeze is made with no the preservatives and different ingredients usually present in commercially ready frozen meals, offering more desirable taste and foodstuff at a fragment of the cost.
With Dana's assistance, recommendations, and clean, flavor-filled dishes that your loved ones and associates won't think have been ever frozen, you are going to how you can have pleasurable food on the prepared each day of the week.
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Additional info for Cook & Freeze: 150 Delicious Dishes to Serve Now and Later
Salt lightly and serve immediately. 6 servings HOW TO READ A FRENCH FRY 26 Parsons_ i-215 3/14/01 10:02 AM Page 27 stuffed zucchini ﬂowers Fried zucchini ﬂowers are one of the classic uses of pastella, the Italian ﬂour-and-water batter. The mixture should be thin enough that it barely coats the ﬂowers; you should be able to see the orange of the petals through the crust. The ﬂowers can also be fried without a ﬁlling. This version came about on a day when I was planning to serve a mozzarella salad for another appetizer and accidentally added too much garlic to the bocconcini.
Put the amaretti crumbs in a shallow bowl. Dip the peaches in the batter, a few slices at a time, then roll them in the amaretti crumbs and fry until golden brown on all sides, 4 to 5 minutes. Remove from the oil, drain on paper towels and serve hot, dusted with cinnamon sugar. 6 to 8 servings HOW TO READ A FRENCH FRY 31 Parsons_ i-215 shallow-frying ( panfrying and sautéing) ➤ 32 3/14/01 10:02 AM Page 32 ✦ For a crisp surface, it is important to remove as much moisture from the surface of the food to be fried as possible.
HOW TO READ A FRENCH FRY 42 Heat the oil in a large skillet over high heat until the chicken sizzles when you touch a piece to the oil. Add the chicken skin side down, reduce the heat to medium and cook, without disturbing, until well browned on the ﬁrst side, about 10 minutes. While the chicken is cooking, cut off the stem end of the tomatoes, then cut them crosswise in half. Squeeze out the seeds. Chop the tomatoes into large dice and set aside. Turn the chicken over and cook until you see juices begin to break through the top crust, about 5 more minutes.