191 fridge week Recipes

  • A Pail in the Fridge 6 Week  Bran Muffins
    eggs, beaten, oil, white sugar, milk, flour and
    5 More
    eggs, beaten, oil, white sugar, milk, flour, natural bran (not cereal), natural bran (not cereal), salt, baking soda, raisins
    45 min, 10 ingredients
  • Week Night Hamburger Casserole
    lean ground beef, elbow macaroni, cheddar cheese and
    12 More
    lean ground beef, elbow macaroni, cheddar cheese, tomato sauce, tomato paste, chopped celery, chopped bell pepper, chopped onion, minced garlic cloves, oregano, coriander, basil, salt, black pepper, olive oil
    55 min, 15 ingredients
  • Fridge Leftovers Stew - Crock Pot
    stewing beef, fresh mushrooms, quartered and
    15 More
    stewing beef, fresh mushrooms, quartered, garlic cloves, sliced, onions, quartered, stalks celery, cut in 1 inch pieces, potatoes, peeled and quartered, baby carrots, rutabaga, cubed, worcestershire sauce, red wine, beef stock, water, flour, dry mustard (i like keens), dried thyme, bouquet garni (of marjoram, sage, parsley and bay leaves or your favourite stew seasoning), salt and pepper
    6 hour 15 min, 17 ingredients
  • Fridge Pickles
    water, white vinegar and
    7 More
    water, white vinegar, pickling salt (kosher salt or sea salt work, too), sugar, fresh dill, garlic cloves, halved, black peppercorns, sized cucumbers, cut into spears, canning jar (or reuse an old pickle jar or pasta sauce jar)
    10 min, 9 ingredients
  • Everything About Home Made Sauekraut
    you will need a very large crock , glass or enamel contai... and
    46 More
    you will need a very large crock , glass or enamel container, heavy duty plastic bucket or even wood, all must be totally clean, put through a dishwasher or clean with the hottest water if you can), minimum of 2 heads of cabbage ( about a total of 5 lbs ), may be regular or savoy or 1 part red cabbage to 3 parts green, kosher , or sea salt, or use salt which has no additives, no anti caking, no iodine etc., not table salt which causes a soft and limp outcome, sometimes pickling or canning salt will change taste and texture too, i simply use kosher salt, some tips here to prevent problems ( molds and yeasts ) with your sauerkraut, never use aluminum utensils, absolute cleanliness is necessary for a healthy brew, prepare the cabbage , remove and discard the outer leaves., wash and drain and then cut the cabbages into halves or quarters while removing the core in the process., step 1), shred cabbage - may use food processor for speed and ease., if you shred by hand , make sure the shreds are no thicker than a nickel or dime, step 2), mix, with wooden spoon or very clean hands, 5 lb of shredded cabbage with 4 tbsp of kosher salt and toss and mix thoroughly until kosher salt dissolves, you can make as much as you wish as long as you use the ratio of 5 lbs. cabbage to 4 tbsp. salt.), step 3), when juice starts to form on cabbage from tossing - pack the cabbage firmly and evenly into a clean crock, glass or enamel container., press firmly to encourage juice formation ., fill the utensil no closer than 5 inches from the top ., step 4), make sure juice covers the cabbage completely! (this does not always happen unless the cabbage is fresh from the garden ), may need to prepare additional brine by putting 1 1/2 tbsp of kosher salt into 1 quart of boiling water., dissolve salt and cool brine to room temperature before adding to the pot of cabbage., step 5), once cabbage is immersed in brine water , place a large food grade, plastic bag filled with brine water and lay on top if cabbage..., i use 2 large bags, 1 inside the other - sometimes a 2 gallon freezer bag - with a couple of quarts of cooled brine water inside - this if the bag breaks it will not water down the cabbage into a tasteless mess), cabbage must be well sealed all around with the bag, so no air can get in and contaminate the sauerkraut with unwanted yeasts or molds, step 6), now cover the container with plastic wrap, then a heavy towel or cloth and tie securely into place., do not remove this until fermenting is complete, step 7), put in an area where the temperature will not be above 75 degrees. fermentation will begin within a day , depending upon the room temperature., step 8), if room temperature is 75 degrees allow 3 weeks for fermentation., if temperature is 70 degrees allow 4 weeks ., if temperature is 65 degrees allow 5 weeks ., if temperature is 60 degrees allow 6 weeks ., step 9), once fermented taste to see if your required tartness exists., tartness will weaken as you process in canning ( cooking ) so make sure it is a wee bit more tart than you like, be eaten immediately if you desire
    47 ingredients
  • Linda's Bean and Mayonnaise Sandwich (Sandwiches)
    bread, i use white and
    3 More
    bread, i use white, canned pea beans (out of the can or fridge, not heated, and drained of any extra juice) or canned navy beans, as many as you like, loaded about 1-inch thick. (out of the can or fridge, not heated, and drained of any extra juice), mayonnaise , to taste, salt and pepper, to taste
    5 min, 4 ingredients
  • Mediterranean Pasta Salad
    rotini pasta (but any kind will do) and
    10 More
    rotini pasta (but any kind will do), red bell pepper, diced, onion, diced, grated parmesan cheese, sliced green olives, marinated mushrooms (whatever you have leftover in your fridge) or 1/2 cup marinated artichokes (whatever you have leftover in your fridge) or 1/2 cup marinated roasted red peppers (whatever you have leftover in your fridge), olive oil, tomato, diced, hard salami, diced, sun-dried tomato dressing or 1 tbsp italian dressing or 1 tbsp balsamic vinegar, salt and pepper
    20 min, 11 ingredients
  • Mom's Pea Salad
    peas (in fridge to get cold) and
    5 More
    peas (in fridge to get cold), hardboiled egg (in fridge to get cold), fresh carrot (washed ), onion, mayonnaise, parsley flakes
    17 min, 6 ingredients
  • Fridge-Ready Angel Biscuits Fridge-Ready Angel Biscuits
    bread flour, baking soda, salt, baking powder, sugar and
    4 More
    bread flour, baking soda, salt, baking powder, sugar, crisco shortening, dry yeast, warm water, buttermilk
    27 min, 9 ingredients
  • Fridge Cleaner Chowder Fridge Cleaner Chowder
    water (or less if you want a thicker soup) and
    10 More
    water (or less if you want a thicker soup), peeled diced potatoes, diced celery (optional), diced onion, salt and pepper, broccoli (etc) or corn (etc) or carrots (etc) or bacon (etc), butter, flour, milk, shredded cheddar cheese or 2 cups velveeta cheese, ham or 1/2 package bacon, diced and cooked
    25 min, 11 ingredients
  • Weeks' Italian Chicken & Rice Weeks' Italian Chicken & Rice
    boneless skinless chicken breasts, diced, italian dressing and
    4 More
    boneless skinless chicken breasts, diced, italian dressing, fresh ground black pepper, garlic salt, rice, butter
    35 min, 6 ingredients
  • Fridge Dump Pizza Fridge Dump Pizza
    pizza dough mix (i use jiffy), flour, ragu pizza sauce and
    7 More
    pizza dough mix (i use jiffy), flour, ragu pizza sauce, garlic salt, monterey jack cheese, shredded, black olives, chopped, banana pepper ring, mild, ham steak, diced (i buy mine pre-diced), pepperoni slice, provolone cheese
    35 min, 10 ingredients
  • Week Night Green Salad Week Night Green Salad
    head green leaf lettuce, spring onions and
    5 More
    head green leaf lettuce, spring onions, extra virgin olive oil, white balsamic vinegar, crouton (optional), fresh parmesan cheese, grated, fresh ground pepper
    5 min, 7 ingredients
  • Week in the Knees Sausage Saute (Aaron McCargo, Jr.) Week in the Knees Sausage Saute (Aaron McCargo, Jr.)
    almonds, bulk sage sausage, butter, minced garlic and
    8 More
    almonds, bulk sage sausage, butter, minced garlic, red onion , sliced in half moons, butternut squash, peeled and diced into 1/2-inch cubes, chicken stock, baby spinach leaves, dried cranberries, chopped parsley leaves, kosher salt, cracked black pepper
    45 min, 12 ingredients
  • Fridge Cucumbers Fridge Cucumbers
    cucumber sliced, onion sliced (i prefer a sweeter onion) and
    4 More
    cucumber sliced, onion sliced (i prefer a sweeter onion), apple cider vinegar, salt, touch of sugar, water
    6 ingredients
  • Tomato and Okra Salad Tomato and Okra Salad
    okra, ripe tomatoes, peeled, seeded, and coarsely chopped and
    13 More
    okra, ripe tomatoes, peeled, seeded, and coarsely chopped, head boston lettuce, classic vinaigrette, chile oil , or to taste, red wine vinegar, balsamic vinegar, dijon-style mustard, sugar, salt and freshly ground black pepper, to taste, extra-virgin olive oil, peanut oil, fresh bird chiles , or to taste, place the chiles in the oil in a fancy cruet and allow them to rest for 1 week, until they have flavored the oil. add a drop or two of the oil to your usual cooking oil for a special zap.
    40 min, 15 ingredients
  • Sacrificial Cakes From Ancient Rome Sacrificial Cakes From Ancient Rome
    whole wheat pastry flour or semolina flour and
    5 More
    whole wheat pastry flour or semolina flour, whole milk ricotta cheese, room temperature, drained (alternatively, use fresh feta cheese, rinsed), egg, beaten, whole herbs, honey or infused, directions for making infused honey : about a week or two before use, add a few whole leaves of bay, some sprigs of oregano, or a handful of dried rose petals (or other herbs of your choice) to honey, cover, and let sit in a cool place. remove herbs before first use.
    6 ingredients
  • Tips For Making Tasty Quick Breads And Muffins Tips For Making Tasty Quick Breads And Muffins
    bake quick breads on the center oven rack for best heat c... and
    7 More
    bake quick breads on the center oven rack for best heat circulation., quick breads from the pan after about 10 minutes cooling for easier pan removal., cool quick breads completely before slicing. use a sharp thin-bladed knife and a light sawing motion to cut cleanly through the loaf., after cooling , wrap loaves tightly and store in refrigerator for up to 1 week or in the freezer for up to 3 months., muffin batter should be lumpy after stirring the dry ingredients into the wet ingredients. stir just until moistened for muffins that are tender and nicely rounded., use a spring-handled #20 or #24 ice cream scoop to fill muffins cups or a melon ball-size scoop for mini-muffins., fill empty , greased muffin cups with water to prevent burning the grease during baking.
    8 ingredients




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