ADVERTISEMENT
- Real Recipes from Real People -

ISO: Can this be frozen?

Misc.
This recipe sounds wonderful, but makes
quite a bit. Can this be frozen?
MsgID: 0054470
Shared by: Phyllis/Fla
In reply to: Recipe(tried): Crab Rangoon
Board: Cooking Club at Recipelink.com
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Fish Florentine (using breaded frozen fish)
  • FISH FLORENTINE 6 frozen breaded fish portions 1 (10 ounce) package frozen chopped spinach 1 (11 ounce) can condensed cheddar cheese soup 1 (8 ounce) can water chestnuts, drained and coarsely chopped 3 Tablespoons bac...
  • New York Goodwich (vegetarian sandwich)
  • NEW YORK GOODWICH 1 cup broccoli 1/2 cup cauliflower (optional) 2 tbsp finely grated carrot 2 tbsp finely grated red cabbage 2 tbsp finely grated yellow squash 1 whole wheat tortilla, chapati, or pita 1 tbsp eggless m...
  • Apple Jet Shakes (blender)
  • APPLE JET SHAKES 1 pint vanilla ice cream, softened (plus additional for serving) 1 quart (4 cups) apple juice, chilled, divided use 1/4 teaspoon ground cinnamon (plus additional for serving) 1/4 teaspoon ground nutme...
  • Jalapeno Relish (2) (repost)
  • Jalapeno Relish Board: Canning and Preserving at Recipelink.com From: Linda Lou,WA 2-10-2005 Jalapeno Relish (with cucumber) Board: Canning and...
  • BBQ Skillet (using barbecue sauce)
  • BBQ SKILLET Tender pork strips in a tangy BBQ sauce 1 pound boneless pork loin or chops, cut into thin strips 2 tablespoons Wesson® Pure Vegetable Oil 1 medium onion, cut into thin strips 2 cans (8 ounces each) H...
  • Brio Tuscan Grille Lobster Ravioli with Crab Insalata
  • LOBSTER RAVIOLI WITH CRAB INSALATA Source: Brio 1 tbsp extra virgin olive oil 1 clove garlic, thinly sliced 2 leaves fresh basil, chopped 1 (28 oz) can imported Italian plum tomatoes, whole, squeeze by hand 1 pinch s...
ADVERTISEMENT
  • Creamy Savory Polenta
  • CREAMY SAVORY POLENTA 1 teaspoon plus 2 tablespoons olive oil, divided use 2 cups milk 2 cups water 3/4 teaspoon salt 1 cup polenta (stone-ground or medium ground yellow cornmeal can be substituted) 2 teaspoons finely...
  • Fried Pork Rinds - Another recipe for for Sherry, SC
  • DEEP FRIED PORK RINDS From Emeril Lagasse 1/2 pound pork rinds, cut into 2-inch squares Essence (recipe follows) 1 quart vegetable oil, for frying Heat the oil in a large pot or in a deep-fryer to 360 degrees F. Fry ...
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
  • ISO: Can this be frozen?
  • 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!