ADVERTISEMENT
- Real Recipes from Real People -

Love my food saver

Misc.
I purchased a foodsaver (top of the line) and a dehydrator last summer and I truly believe they were some of the best purchases I have ever made!

I used my foodsaver for many other things than food using used bags for small items of all types, even sealed items for long term storage or travel.

My dehydrated foods are vacu-sealed to ensure they will remain moisture free and last longer; also allowing them to be kept in the freezer if I wish.

I prepare breakfasts, etc. ahead and freeze them in the dishes they will be served in (sprayed lightly with vegetable oil first), remove them and put them in bags.

There is no end to what you can do with these in the terms of storage and pre-preparation. Let your imagination go wild. I have a bran muffin recipe that I use often and mix the dry ingredients and store them so I need add only the rest and mix and never need worry about running low on oat bran, walnuts, etc.

At my house, it was money well spent. My son and his wife, after seeing how much I used mine, purchased their own and rave about it also.
MsgID: 0052721
Shared by: Glenna, WA
In reply to: Foodsaver machines, does any know
Board: Cooking Club at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Sherry Rock Island, IL
2
  gramaj
3
  Sandy/Oh
4
  hobsan/PA
5
  Annabelle, IN
6
  Glenna, WA
7
  Sherry Rock Island
8
  Sherry Rock Island, IL
9
  gramaj
10
  Betsy at TKL
ADVERTISEMENT
Random Recipes
  • Coffee-Spiked Banana Bread (Adapted from Mollie Katzen)
  • COFFEE-SPIKED BANANA BREAD "This is a generous recipe, yielding two large loaves." 1 1/2 cups vegetable oil, plus more for greasing the loaf pans 4 cups unbleached all-purpose flour (may substitute 2 cups unbleached...
  • Fresh Asparagus Soup (blender or food processor)
  • FRESH ASPARAGUS SOUP (Diabetic Friendly) 3/4 pound fresh asparagus 5 cups water 1 tsp. salt 1 1/2 cups low-sodium chicken broth 1/4 tsp. black pepper Dash of cayenne pepper 2 Tbsp. plain yogurt Break tough ends off...
  • Cleaning and Re-Seasoning a Cast Iron Pan
  • Hi Karin, Here is info for you: Re-Seasoning a Cast Iron Pan: While maintaining the seasoning should keep your Cast Iron in good condition, at some point you may need to repeat the seasoning process. If food sticks to ...
  • Hawaiian Muffins (using crushed pineapple and coconut)
  • HAWAIIAN MUFFINS "We like these muffins, not too sweet." 2 cups flour 1/4 cup sugar 1 tbsp. baking powder 1/2 tsp. salt 3/4 cup milk 2 eggs, beaten 1/4 cup oil 1 cup coconut 3/4 cup drained crushed pineapple Sift fl...
  • Celery-Mushroom Poultry Stuffing (Riceland Rice)
  • CELERY-MUSHROOM POULTRY STUFFING 1/4 lb. butter or margarine 2 cups finely chopped onions 2 cups chopped celery 2 cups chopped fresh or canned mushrooms 6 cups cooked Riceland Rice 2 teaspoons salt 1/2 teaspoon black ...
ADVERTISEMENT
  • Sundowners' Crab Cakes with Pommery Mustard Sauce
  • SUNDOWNERS' CRAB CAKES WITH POMMERY MUSTARD SAUCE "Arrive by boat or by car and enjoy a delicious lunch or dinner at this Key Largo treasure. When I tasted Sundowner’s crab cakes, I couldn’t believe how light and flav...
  • Chinese Vendor Tea Eggs
  • CHINESE VENDOR TEA EGGS "In the Orient, tea eggs are often sold by street vendors as a tasty snack. Their unusual appearance makes them a clever addition to any picnic. Dusted with a combination of toasted sesame seed...
  • Baked Sweet Potatoes and Sweet Onions
  • BAKED SWEET POTATOES AND SWEET ONIONS 2 pounds sweet potatoes, cut into thin slices 1 1/2 pounds sweet onions, cut into paper-thin slices Salt Freshly ground black pepper 1 tablespoon minced fresh parsley 1 tablespoon...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Love my food saver
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!