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qsefthuko 01-05-2013 08:46 PM

Inventoried my deep freezer
I found the following:

16 lbs chicken
2 24lb turkeys
5 lbs venison
4 lbs grnd turkey
1 lb grnd turkey sausage
2 4lb ducks
1 4lb corned beef
2 packages of 5 salmon patties

4 lbs shredded cheese
1 lb block cheese
2 12oz packages of American cheese
10 lbs bulk cheese

4 lbs broccoli
24 lbs corn
1 lb asparagus
5 lbs green Beene
2 packages of spinach
1 package of Brussels sprouts

I also have
20+ lbs of beans
10 lbs brown rice
5 lbs lentils
30 lbs quinoa
4 lbs split peas
20 lbs whole wheat flour
Rye flour
Almod flour
Coconut flour
4 lbs shredded coconut
10 lbs nuts
Dried cranberries

I have a lot more Including fruit but cannot name it all. I don't think I am grocery shopping this month.

Hungry Caterpillar 01-05-2013 11:24 PM

I'll be over when you have the venison! Mmmmm

EmmaGM 01-05-2013 11:32 PM

I am mad jelly... :drif:

danielle 01-06-2013 07:15 AM

I bet ground venison and turkey would make a great meatball for your freezer. The trick with great meatballs is panko, buttermilk and gelatin. :goodvibes:

pumkinsmommy 01-06-2013 10:31 AM

Re: Inventoried my deep freezer

Originally Posted by danner (Post 16121392)
I bet ground venison and turkey would make a great meatball for your freezer. The trick with great meatballs is panko, buttermilk and gelatin. :goodvibes:

Will you post your recipe?:goodvibes:

armywife2002 01-06-2013 11:07 AM

Re: Inventoried my deep freezer

I need to do mine again. I cleaned it out not long ago, but now I need to reorganize to make room for the meals I want to put in there before school starts back again for me.

danielle 01-06-2013 11:21 AM

Best Meatballs ever - I use ground chicken, not pork
It all just fits in my 6qt crockpot to finish, I don't really have a Dutch oven.
Also, I always add anchovy paste to my tomato sauce as a secret ingredient.

Serves 12

One cup of plain yogurt thinned with cup milk can be substituted for the buttermilk. Grate the onion on the large holes of a box grater. The ingredients in this recipe can be reduced by two-thirds to serve 4. For instructions on how to cook the pasta in less water, see Lots of Pasta, Less Water (related).


2 1/4cups (about 6 ounces) panko bread crumbs
1 1/2 cups buttermilk (see note)
3 large eggs, lightly beaten
2 pounds 85 percent lean ground beef
1 pound ground pork
6 ounces thinly sliced prosciutto, chopped fine
3 ounces Parmesan cheese, grated (about 1 1/2 cups)
6 tablespoons minced fresh parsley leaves
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 1/2 teaspoons powdered gelatin, dissolved in 3 tablespoons cold water
Table salt and ground black pepper


3 tablespoons extra-virgin olive oil
1 1/2 cups grated onion from 1 to 2 onions (see note)
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
6 cups tomato juice (bottled)
3(28-ounce) cans crushed tomatoes
6 tablespoons dry white wine
Table salt and ground black pepper
3 pounds spaghetti
1/2 cup minced fresh basil leaves
3 tablespoons minced fresh parsley leaves
Granulated sugar
Parmesan cheese, grated, for serving


1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

2. Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs.

3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through.

4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1 teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes.

5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour.

6. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot.

7. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1 cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.

pumkinsmommy 01-06-2013 11:26 AM

Re: Inventoried my deep freezer
Thank you, it all looks divine!!:goodvibes:

qsefthuko 01-06-2013 01:39 PM

Re: Inventoried my deep freezer
I can't wait to try those meatballs. I like to use meatballs for meatball sub sandwiches. We put meatballs and sauce in a thermos. Took along cheese slices and bread for a picnic lunch. All the kids loved it.

danielle 01-06-2013 02:51 PM

That meatball recipe is like gold, seriously. I used to just throw random stuff together and hope for the best. This makes perfect meatballs and sauce every single time.

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