Here are MY recipes for our cook on January 29th. We will cook from 7 to 12 or 1 on that Saturday at our church kitchen. It is well equipped and they have room to store our food items for that day (we have to get this approved beforehand). One person stores our stock items (like spices and any dry goods that we use regularly), 2 people shop, and 2 people prep. We go for recipes with very little prep or if there is prep we try to limit it to only a couple of recipes per person. We all submit 6 recipes to be approved by each other and then we make our 6 recipes 4 times. We go home with 24 DIFFERENT frozen meal that feed 8.
We have one who doesn't eat corn or flour so we limit those recipes although we will throw them in every now and then since the rest of her family DOES eat those items. The main "shopper" makes a spread sheet. She is my hero! I am the "prepper" and I am happy to do that. I DON'T like shopping! I meant to add in a FISH or another beef recipe this time, but just didn't. One of our gals has some amazing fish recipes and usually does one for us! We get many of our meat items from a meat processing place that gets everything ready for us in advance packs it up and loads it in the car. They are also fresh and not frozen.
A hubby helps load us in and usually one comes to help us load our cars afterwards. We all have the BIG rolling square colors, but we have more food than that and have to bring something else to carry them with as well. The weird numbers on the side are my calculations to feed all of us. Those are for the "shopper". I need to go back and fix those, but don't have time right now. If you are reading this before I've fixed it I apologize!
Cookin’ 4 Some January 2011 recipes
If there are no instructions for how to put the recipe together it's because it's what I call a "dump" recipe. Take your baggies, put them in a BIG mixing bowl, turn the top over itself so if you spill it will be contained and not on the edge and begin dumping in the ingredients. The reason to put the baggies in a big mixing bowl is so you can do 4 at a time without them flopping over. They will stand up once you get the meat in them. If there are loads of ingredients, I sometimes mix them in a separate bowl....if at all possible I skip this step for time and just massage them all in once I am done. Squeeze all the air out and lay flat.
Caribbean Jerk Chicken (this side is multiplied x 4)
7 to 8 chicken breasts 32 or 28 chicken breasts
4 T brown sugar 16 T brown sugar
4 T veggie oil 16 T veggie oil
4 T Soy sauce 16 T Soy sauce
2 tsp cinnamon 8 tsp cinnamon
2 tsp Thyme 8 tsp Thyme
1 tsp ground red pepper flakes 4 tsp ground red pepper flakes
2 envelopes Italian salad dressing 8 envelopes of Italian salad dressing mix
Combine ingredients except chicken in a small bowl. Add chicken to freezer bag and then add Caribbean Jerk mixture. Carefully move chicken around to mix well. Freeze.
Thaw. Remove chicken pieces throwing our marinade. Grill or bake in 375 degree over for approx 60 minutes (may vary depending on size of chicken pieces).
Crispy Chicken
3 C crisp rice cereal, coarsely crushed 12 C crisp rice cereal
5 T flour 20 T flour
1 tsp salt 4 tsp salt
1 tsp dried thyme 4 tsp dried Thyme
1 tsp poultry seasoning 4 tsp poultry seasoning
1 C butter 4 C butter
8 chicken breasts 32 or 28 chicken breasts
In a shallow bowl, combine cereal, flour & seasonings. Butter frozen separately. Place in freezer bag separate from chicken.
Place rice mixture in one bowl, butter in another bowl. Dip chicken in butter and then into cereal mix. Place in a greased baking pan. Drizzle with remaining butter. Back, uncovered at 400 degrees for 20 to 25 minutes or until juices run clear.
Grilled Chicken Marinade
7-8 chicken breasts 32 or 28 chicken breasts
1 C Bar B Cue sauce 4 C Bar B Cue sauce
2 C Italian salad dressing 8 C Italian salad dressing
Put chicken breasts in freezer bag. Dump in ingredients and shake to coat thoroughly.
Thaw and grill.
Honey Bar B Cue Ribs
3 lbs boneless pork ribs 12 lbs boneless pork ribs
1/2 tsp garlic 2 tsp garlic
1/2 tsp pepper 2 tsp pepper
1 C ketchup 4 C ketchup
1/2 C brown sugar 2 C brown sugar
1/2 C honey 2 C honey
1/4 C spicy brown mustard 1 C spicy brown mustard
2 T Worcestershire sauce 8 T Worcestershire sauce
1/2 T liquid smoke 2 T liquid smoke
Mix ingredients. Pour over ribs in freezer bag and move around to coat thoroughly. Freeze.
Thaw and place in crock pot. Cook on low 6 to 8 hours or high 3 to 4.
Zesty Pineapple Chicken Freezer Recipe
8 chicken breasts 32 or 28 chicken breasts
4 TBSP melted butter 16 TBS melted butter
1 tsp salt 4 tsp salt
1/4 tsp pepper 1 tsp pepper
4 TBSP melted butter 16 TBS melted butter
1 tsp salt 4 tsp salt
1/4 tsp pepper 1 tsp pepper
Zesty Pineapple Glaze:
2 8 3/4 oz. can pineapple tidbits 8 8 3/4 oz can pineapple tidbits
2 C packed brown sugar 8 C packed brown sugar
1/2 C lemon juice 2 C lemon juice
4 Tbsp. prepared mustard 16 TBSP prepared mustard
2 tsp. soy sauce 8 tsp soy sauce
2 C packed brown sugar 8 C packed brown sugar
1/2 C lemon juice 2 C lemon juice
4 Tbsp. prepared mustard 16 TBSP prepared mustard
2 tsp. soy sauce 8 tsp soy sauce
Mix all ingredients together in bag.
On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated 375F for 50-60 minutes, or until chicken is cooked through and glaze is dark brown.
Marinated Flank Steak
3 lbs. steak tips, cubed *PREP 12 lbs steak tips, cubed
4 lg onions, chopped 16 lg onions
4 lg green peppers, chopped 16 lg green peppers,
6 TBSP veggie oil 24 TBSP veggie oil
6 TBSP soy sauce 24 TBSP soy sauce
2 TBSP Worcestershire sauce 8 TBSP Worcestershire
Salt and pepper to taste salt & pepper to taste
In centers of 2 large pieces of aluminum foil place meat & veggies. Mix oil and seasonings in a bowl and pour over meat and veggies. Fold foil so liquids will not spill out. Cook over gas grill on medium – high 35 to 45 minutes or until meat and veggies are done. Can add red potatoes to this!!! Potatoes don't freeze well so add fresh. Serves 8. I baked this and it was not near as good until the 2nd day.
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