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Old 03-03-2008, 09:21 AM   #16
mommapoppins
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Quote:
Originally Posted by SILLYANDI View Post
Actually if you read the instructions book for most crock pots it says not to do it because it could cause cracks in the crock going from extreme cold to hot.
Yep, that happened to me. I always put frozen meat in my crock pot, but one time it cracked my crock. So I just got a new crock pot!

But I can't imagine meat staying in the "unsafe zone" for more than four hours, especially if your crockpot is set on high. I like to put whatever it is I am cooking into the crockpot on low the night before, and leave it until the next evening. Always tastes delish! And we have never been sick.

But so this post isn't completely OT, I will say that our favorite meal to do in the CP is a roast, with new potatoes, baby carrots, celery and onions and some beef soup base (better than bullion). I buy roasts when they are on sale, and throw them in the freezer whole. When it's time to cook it, I put the veggies in first and lay the whole frozen chunk of meat on top. Takes about 10 minutes to throw in the crock pot, and it seems like you have slaved away on a wonderful dinner. The only problem we have is there is never any left over!!

Just about any of those frozen crock pot meals you see at the grocery store could be made at home and then frozen. Probably at lot cheaper, and more healthy because there are no added preservatives.
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Old 03-09-2009, 01:15 PM   #17
OctMtnWoods
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Funny, I was just wondering if I could do make-ahead crockpot freezer meals. Googled it, and brought me right back to the DIS.

I was thinking about making beef stew. Its the vegetable chopping that takes time. If I cut onions, carrots, celery and potatoes, and freeze them raw, how till they turn out? Its the potatoes I'm most concerned about. Will they brown or turn mushy?

I know if you cook beef stew and freeze it after, the potatoes don't hold up well and get mushy when reheated.

My plan was to thaw the meals some before putting them into the crockpot so the temp won't shock the crock and crack it.

Last edited by OctMtnWoods; 03-09-2009 at 01:21 PM.
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Old 03-09-2009, 01:28 PM   #18
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Quote:
Originally Posted by Ally_DeVille View Post
I even make the Irish steel cut oatmeal in the crockpot, it cooks overnight so it's perfect by morning. I always make a double batch otherwise it dries out. 2 cups of the steel cut oats and 9 cups of water cooked on low for 7 hours.

Steel cut oats take about 50 minutes on the stove, I don't have that kind of time in the morning.
I make steel cut oats in mine every sunday night. I make a 1.5 times batch so I have enough for 5 days of work and cook it on high for 3 hours! I don't like to have mine cooking while asleep or away from home
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Old 03-09-2009, 01:46 PM   #19
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Quote:
Originally Posted by mamalle View Post
I put in 4 chicken breasts frozen together at 12pm today with my sauce. eventually they all broke apart into the 4 pieces. I cooked it on low and at 4pm our chicken is done and smells delicious! I used the Lawry's honey teriyaki sauce with it and will serve it with rice and broccoli. I try and load up on the premade sauces when they are BOGO at the grocery store. its so easy with the crockpot.
Ok, this just sounds too easy and right up my alley! How much of the teriyaki sauce do you put in for 4 chicken breasts? I just got my crockpot, so I'm still experimenting....do you also need to add water, or do you just add the sauce?

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Old 03-09-2009, 01:54 PM   #20
OctMtnWoods
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Frozen chicken breasts and jar of salsa. Just dump it in. When its cooked, I pull the chicken apart with 2 forks to shred it. We serve it over cooked wide noodles.

Last edited by OctMtnWoods; 03-26-2009 at 02:15 PM.
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Old 03-09-2009, 02:03 PM   #21
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I guess we got kicked off the Budget Board?
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Old 03-09-2009, 03:15 PM   #22
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I love throwing some chicken breasts in with 1 can (or 2 cups) chicken broth and a can of cream of chicken soup. Then, when done, I have done a few things with it

1 - About an hour before i drop cut up biscuits in and stir for chicken and dumplings

2 - About an hour before I throw in egg noodles for chicken and noodles

3 - I make biscuits to go with it and serve it over biscuits. Chicken and biscuits! May need to thicken for this as there's lots of liquid

4 - I drained off some of the liquid and mixed it with stovetop stuffing instead of water. Chicken and stuffing! This was really yummy stuffing

Also for super easy I love to take a turkey roast and some peeled and cut potatoes and throw them in with the gravy packet dripped over top. DH LOVES the potatoes. I might get some chicken gravy and try that.
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Old 03-09-2009, 03:55 PM   #23
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I guess so
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Old 03-10-2009, 07:40 AM   #24
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You need to par-boil the potatoes or they'll go black. Or use pre-prepared vacuum packed
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Old 03-10-2009, 01:02 PM   #25
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Hey - welcome to the Cooking board!

We have a long-running crockpot thread here and it has been indexed at: http://www.disboards.com/showthread.php?t=1915122 The index is stuck to the top of the forum & the thread with recipes has a link in the first post: http://www.disboards.com/showthread.php?t=275509 I hope you'll check in there too, even if they aren't all budget recipes. There have been plenty of good ideas given there.

I've been using a crockpot for over 30 years & have often put in frozen meat. My original pot said that you're supposed to add a cup of cold water when using frozen meat to prevent the stone from cracking. We just got more good broth for gravy that way. The whole temperature thing is a newer concern - maybe the past 10 - 15 years - and these new pots cook much faster than the old ones did. Oh - and when using frozen meatballs or Italian sausages I don't add water - just make sure most of the sauce goes in first.

As for potatoes & the freezer - I don't like what happens when potatoes get frozen...they're either mushy or turn black. This doesn't make for a budget meal, but I sometimes use canned potatoes in my beef stew. I still wouldn't freeze them, but it would be easy enough to just open the can, drain them & add to the crock when you throw the stew in there.
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Old 03-24-2009, 06:48 PM   #26
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Quote:
Originally Posted by OctMtnWoods View Post
Frozen chicken breasts and jar of salsa. Just dump it in. When its cooked, I pull the chicken apart with 2 forks to shred it. We sure it over cooked wide noodles.
I do something similar to this. I put the frozen chicken breasts in the crockpot, sprinkle with about 1/2 of a package of taco seasoning, and add 1 cup of salsa on top. I let it cook on low for about 10 hours.
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Old 03-26-2009, 02:13 PM   #27
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I ended up making my version of "beef stew freezer kits" and I've used 1 since.
Chopped stew meat in 1 bag. Chopped celery, carrots, onion in a larger bag. Slipped the meat bag into the veggie bag. And a slip of paper reminding me to add 3 cups of potatoes & the beef stew seasoning packet when making it.

You could put the seasoning packet in the freezer kit if you wanted, but I'm weird about thinking what kind of icky stuff might be on the outside of the packet & touching the food. I didn't worry as much about the freezer bag inside touching the food though.

It was super easy to throw together that day since I only had to cut up 3 potatoes.
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Old 03-26-2009, 02:51 PM   #28
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That's a great tip How did the veg stand up to freezing?
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Old 03-27-2009, 02:42 AM   #29
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I think this is what you're looking for. These are for the oven, but I don't see why they couldn't be done in the crockpot. Copy and pasted from a Yahoo group.



Note - all recipes for chicken can be substituted with beef or pork.

DUMP CHICKEN

DUMP BBQ JELLY CHICKEN^
DUMP CHILI MAPLE GLAZED CHICKEN^
DUMP CITRUS GINGER CHICKEN^
DUMP CRANBERRY CHICKEN^
DUMP CREOLE CHICKEN^
DUMP GARLIC DIJON CHICKEN^
DUMP HERB WINE CHICKEN^
DUMP HONEY GINGER CHICKEN^
DUMP HONEY GLAZED CHICKEN^
DUMP HONEY SESAME CHICKEN^
DUMP LEMON AND GARLIC CHICKEN^
DUMP LEMON MARINADE CHICKEN^
DUMP PEPPER LIME CHICKEN^
DUMP RASPBERRY CURRANT CHICKEN^
DUMP RUSSIAN CHICKEN^
DUMP SPICED CITRUS CHICKEN^
DUMP SPICY SWEET GLAZE CHICKEN^
DUMP SWEET AND SOUR CHICKEN^
DUMP SWEET AND SPICY CHICKEN^
DUMP STICKY CHICKY^
DUMP TERIYAKI CHICKEN^



* Exported from MasterCook *

DUMP BBQ JELLY CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Ketchup
3/4 cup Blackberry Jam
1/8 cup White Vinegar
1 Teaspoon Worcestershire
2 Teaspoon Chili Powder
1/8 Teaspoon Salt

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

CATHY'S NOTE:
Strawberry, peach, and apricot also work well

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP CHILI MAPLE GLAZED CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Water
1 Teaspoon Salt
1 1/2 Tablespoons Maple Syrup
1 Tablespoon Chili Powder

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP CITRUS GINGER CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP CRANBERRY CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP CREOLE CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
1 can Whole Tomatoes* -- 14 oz
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce -- Optional

* Chopped and undrained
We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP GARLIC DIJON CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP HERB WINE CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP HONEY GINGER CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons Chopped Onion
1 1/2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP HONEY GLAZED CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP HONEY SESAME CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP LEMON AND GARLIC CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP LEMON MARINADE CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP PEPPER LIME CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
<aplchef@myhome.net>
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


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* Exported from MasterCook *

DUMP RASPBERRY CURRANT CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
1/2 cup Currant Jelly

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

CATHY'S NOTES:
Also can substitute Raspberry Vinaigrette Salad Dressing

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP RUSSIAN CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Apricot Preserves
16 oz Russian Dressing
2 Packages Dry Onion Soup Mix

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP SPICED CITRUS CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP SPICY SWEET GLAZE CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP STICKY CHICKY^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP SWEET AND SOUR CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Honey
2 Tablespoons Honey
1/4 cup Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP SWEET AND SPICY CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
<aplchef@myhome.net>
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

DUMP TERIYAKI CHICKEN^

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced Ginger

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

"Cathy Senior"
<aplchef@myhome.net>
Creative Budget #553
2-7-01

Formatted and Posted by Goldi
gemini88@earthlink.net
2-09-01


- - - - - - - - - - - - - - - - - -
sherry7 is offline   Reply With Quote
Old 03-27-2009, 02:58 AM   #30
MazdaUK
Curse this time difference!
You show me yours I'll show you mine!
Now I just want to go home and spread my bits of paper about
 
MazdaUK's Avatar
 
Join Date: Sep 2004
Location: Scrapper's Desert, UK
Posts: 9,471

Fantastic! Guess what I'm going to be packing up whehn my groceries come
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