Make-ahead pancakes??????
bizzybee
22 years ago
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mbaylus_earthlink_net
22 years agoMarionR
22 years agoRelated Discussions
make ahead party puffs - how far ahead?
Comments (4)bbstx, I note that you have no room in your freezer, even though unfilled they freeze nicely. They'll keep in an air tight container for a couple of days, and then, as LindaC mentioned, you can reheat them and they'll crisp back up a bit. I love the darned things, and you've reminded me that I haven't made them for quite a long time. Maybe this weekend, my family really likes them with the cream cheese/cornbed beef filling but I definitely don't want to make them very far in advance and fill them. Annie...See Moremaking matzo balls ahead -- how to store?
Comments (16)Well, I just finished cooking them, and I think that in the future (unless I am pressed for time) I will always refrigerate the dough overnight, or at least a lot longer than the half hour or so I've been doing. The dough was MUCH easier to handle, so the balls were nice and neat; very little "crumbs" in the water when I was done (and that was 60 matzo balls). I'm not going to freeze them; I imagine the quality would be slightly better, if at all, if I did, but I don't want to guess about frozen centers. This way I can take them out of the fridge and let them come to room temperature on Monday and then put them right into the bowls as we serve the soup. The soup won't get messy and the balls won't soak it up. (I don't need them to do that for flavor, because I made them with schmaltz.) They are in a glass bowl with a cover. I don't care if they lose some roundness. The only thing I'm a bit worried about is them sticking together so much that I will mess them up as I try to spoon them out of the bowl. What do you think about pouring hot or warm water over them shortly before serving?...See MoreOvernight porridges & other make ahead breakfasts
Comments (33)Shambo, I normally use hominy grits, but I have also used polenta, which I think is corn grits. It's good either way, and I make this recipe a lot, which is why I have it memorized! I make it frequently because it's the best leftover breakfast that I make and it stores well. I only recently started adding sausage to it at the beginning. I used to add the sausage when I reheated it and then decided to add it at the beginning. Lars...See MoreWhat do you make ahead and what do you make at the last minute?
Comments (7)Guess because of the farm and time being a premium as well as oven space we got use to a lot of things made ahead. We usually have 12-15 people. I make my desserts (cakes, pies but not the Pistachio Salad) ahead and freeze them. Definitely make the cranberry relish ahead and after letting it set a day freeze it. It gets better with time.(Usually make several gallons for the rest of the year.) Sometimes I'll make up my crescent rolls and freeze them before baking but they are better fresh Then the night before I make up all my casseroles, (squash, sweet potatoes, onion, etc._ and get them ready and in the dishes. Cover them with foil and mark the temp and cooking time on them and put them in the frig. On TD I start at about 4 am. I mix up my stuffing, and get the turkey going. I cook my ham in my roaster, the turkey in the gas oven and the last 2 hours I'll use the electric oven to cook the casseroles. Veggies like corn, peas, mashed potatoes are last minute. Mom makes her Waldorf salad :-/ last minute usually so it doesn't get watery. Some of the family and friends I don't get to see very often so I'd rather be visiting with them instead of trying not to miss something in a recipe listening into all the fun in the other room or measuring while trying to have a conversation. (Not one of my strong suits. I always leave something out when I'm talking to somebody and cooking) It's not all fresh but a lot of the folks that come fix dinner out of a TV dinner box so they're always happy and stuffed with the fare that's put on the table. And I get to spend time with everyone....See MoreMichelle_MO
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