Comments on: Food Storage Pizza Tricks

By: Dead Sea Mineral Cosmetics

Dead Sea Mineral Cosmetics — Wed, 10 Mar 2010 23:15:06 +0000

Great for munching while watching your favorite tv or movie. It pays to really care…about leftovers and fresh finds too.

By: Heidi

Heidi — Sun, 03 May 2009 22:41:52 +0000

I absolutely love the hot pocket idea! I love doubling things and freezing for later. And my kids get tired of plain old sanwiches for lunch. I think my husband would really love these too!

By: Lisa H.

Lisa H. — Mon, 30 Mar 2009 01:28:29 +0000

During the summer, when my great room gets hot it takes forever to cool down. If I turn on the oven, my kitchen and living room are still hot in the morning. Last year I got smart and cooked for several weeks during the late Spring and filled my freezer. I cooked roast beef and pork roasts for several days. I portioned them out into family sized servings. I wrapped them in Glad Press and Seal wrap then popped them into big freezer bags.

I was sad when I ran out of precooked meat part way through the Summer. I intend to double my efforts this Spring and keep my house cool again.

By: Give LDS Gifts

Give LDS Gifts — Fri, 27 Mar 2009 22:21:46 +0000

I HAVE to try boiling my ground beef next time. I have never heard of that, but hate the frying pan too!

I have frozen veggies in those new ziplock bags that you can suction air out of. When I went to get a few chucks of bell pepper (for pizza too!), individually pieces came off very easily and I was able to just re-close and suction again; it was great. It takes out the extra step of freezing it on a cookie sheet first.

I hope that made sense! Thanks for the great post. I have been meaning to do some hot pockets…I think my husband would love that option for lunch.

By: Tara B.

Tara B. — Fri, 27 Mar 2009 15:23:52 +0000

YUMMMMMY!!! great idea!

By: Jodi

Jodi — Thu, 26 Mar 2009 05:57:36 +0000

1 cube is 1/2 a cup. That is what I used and it was plenty and delicious. I wouldn’t have wanted any more so two would be pretty excessive in my opinion. On Crystal’s blog some people comment that using 1/2 a cube (1/4 cup) was just fine for their tastes.

By: Stephanie

Stephanie — Wed, 25 Mar 2009 21:51:16 +0000

How large is “a cube of butter”?

By: gaby

gaby — Tue, 24 Mar 2009 02:20:02 +0000

hello stacie no you can’t freeze tomatoes because the flavor after is terrible!!! honestly I did it before and what very bad . so what I do know I can tomatoes and I can of make a salsa I cook my tomaotes for like 5-7 min, when they chance color , then I blended with 1 clove of garlic a piece of onion and salt and I put these in a ziploc bag in the freezer and then they are ready for my salsas or my spaguetti or whatever I need it. but pretty much you can freeze everything I freeze my bell peppers, onions tomatillos, not zuccini apples,cantalope cucumbers witch of course I use it only for making sweet water is delicious you have to try it. I blend some cucumber like 2 depend on the size. with lime juice fresh taste way better like 5-6 limes of the big ones and sugar blended and pour in a big container and add more water and there it is a cucumber water very very good!!!

hope you like it !!

By: HW

HW — Tue, 24 Mar 2009 00:04:38 +0000

I freeze bell peppers and onions that I buy fresh when they are on sale and then cut up at home before I freeze them.

By: Theresa

Theresa — Mon, 23 Mar 2009 21:20:08 +0000

I can add a tip for cooking all that hamburger at once. Don’t do it in a frying pan — all that spattering, and then you have to drain off the grease.

Instead, BOIL IT. Yep. Pop it into a big pot of boiling water, and just let it go. No need to watch it, no need to turn the meat as it browns, and when you’re done, just scoop it out with a slotted spoon.

You’ll never go back to a frying pan.

By: Heidi

Heidi — Mon, 23 Mar 2009 16:43:09 +0000

I pre-cook 10-20 pounds of hamburger and then bag it into our family size portion. It makes spaghetti sauce, tacos, soup etc so much faster if I don’t have to cook the meat first. Plus I only have one fry pan to clean up once rather than multiple times.

By: Joyce

Joyce — Mon, 23 Mar 2009 15:04:45 +0000

Thanks so much for the great sounding recipe! Jodi, your kids are absolutely adorable!:)

Joyce

By: Stacie

Stacie — Mon, 23 Mar 2009 14:57:34 +0000

What kind of veggies do you freeze? Can you freeze tomatos?

By: gaby

gaby — Mon, 23 Mar 2009 14:25:43 +0000

something that I like to do too when I do pizza I do an extra one ready to go all the ing in and cover it with plastic and put it in my freezer so when ever I don’t have the time to cook I pull it out and bake it.
I always used the pizza before 1 month I don’t know if it will go more time.
and I do it whole wheat recipe (jaja so I will not fell so bad eating pizza with all the fat jajaj but it is delicious!!!)

thanks for the tips!!

By: Cindy

Cindy — Mon, 23 Mar 2009 14:20:43 +0000

P.S. If you let it unthaw on the counter it just doesn’t melt as well either. Always unthaw in the fridge.

By: Cindy

Cindy — Mon, 23 Mar 2009 14:19:59 +0000

Another good hint for cheese is to let it unthaw in the fridge. It will melt better. Never put frozen cheese on what you’re baking without unthawing it bz it won’t melt very well. I’ve frozen cheese for years and it works well. Rather than grating by hand I use a food processer with the crinkle cut. It seems to work better than the grater on it.

By: Connie

Connie — Mon, 23 Mar 2009 04:22:16 +0000

Grating the chesse is one of the fun jobs in our house, because we use the salad shooter and it is fun and we do all of our chesses that way.