|"Marie Claire" Cookbook|
|by Nigel Slater|
This illustrated cookbook contains a collection of recipes from "Marie Claire" magazine.
1 - 10 of 21 for meatballs to freeze
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Thoroughly mix ground ... and eggs; season to taste. Shape into ... 5 minutes. Place meatballs in the sauce ... into containers and freeze. Reheat to serve.
Thoroughly mix ground ... and eggs; season to taste. Shape into ... 5 minutes. Place meatballs in the sauce; ... into containers and freeze. Reheat to serve. Yield: 65 servings.
Thoroughly mix ground ... and eggs; season to taste. Shape into ... and discard fat. Pour into containers and freeze. Reheat to serve. Makes 65 servings.
Combine eggs and ... Shape into 1-inch meatballs. Bake meatballs, ... do not touch. Freeze until firm. Using ... use as an appetizer, etc. Makes 6 dozen.
Brown pork in ... medium heat. Switch to low heat, add ... 6 hours. Add meatballs, simmer 1 ... of sauce which freezes well, so it ... This freezes well, also.
Combine all ingredients, ... cup. Gradually add to sauce pan, stirring. ... Pour sauce over meatballs. Can be ... or reheated. To freeze, freeze meatballs and when serving mix with sauce.
TO MAKE MEATBALLS: Combine all ... lined cookie sheets. Freeze solid. Store in ... freeze well after being cooked and can be heated quickly in a microwave.
Place meat in ... press between hands to remove excess water ... or 20 small meatballs. Brown in ... meatball recipe and freeze them. After refrigerating ... 1 teaspoon of sugar.
In a large ... inch baking pans. Bake at 375 degrees for 25-30 minutes. Place on another pan to cool. Freeze until just frozen. Freeze 24 in 3 packages.
Mix first 10 ... Form into balls. Freeze or fry in ... freeze cooked or uncooked for 6 weeks. If cooked, do not put in water mixture until ready to use.
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