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Large Batch cooking/baking - What do you make?

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morebubbles Oct 29, 2006 07:34 PM

I find there are recipes that I make in multiple batches at one time. I just made a triple-batch recipe of banana bread with chocolate 'marble' (mini loaves) and 4 reg. size pumpkin pies plus 4 smaller ones. The banana-chocolate loaves I wrap individually and freeze, to be taken out one at a time during the week. The pies are for myself and for relatives and friends.
Do you have a dish/recipe that you like to make a large batch of? If so, how do you store or distribute?

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  1. c
    cheryl_h RE: morebubbles Oct 29, 2006 08:46 PM

    I almost always make multiples of recipes as long as the cooked results can be stored. Last weekend I made ragu bolognaise, 14 quarts in all. It's all frozen for use during the winter. I just made a double batch of pumpkin muffins, also to be frozen. And I have a batch of chipotles en adobo simmering on the stove. It should make about a quart which will keep on a shelf.

    I make chutney in huge batches. We're still eating the tomato (about 12 quarts), apricot (6 quarts) and apple (about 4 quarts) chutneys I made last winter. I made batches of grapefruit, lime and blood orange marmalade last winter too, and gave some of it to friends and DH's family.

    When we run the smoker, I load it as fully as possible. Last weekend we did 20 lbs of spareribs, most of which was frozen. Most bbq freezes fairly well, so if we smoke a whole brisket or pork shoulder, we'll divide it up into smaller portions and freeze.

    It helps that we have an 18cu ft freezer which is almost always fully loaded!

    2 Replies
    1. re: cheryl_h
      prunefeet RE: cheryl_h Oct 30, 2006 07:51 PM

      Wow Cheryl, you rock, that's a lot of work. I'm impressed!

      1. re: cheryl_h
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        agm2003 RE: cheryl_h Aug 14, 2007 10:53 AM

        cheryl_h
        I just found this website, and am interested in chipotles en adobo that will keep on a shelf. This sounds great! I've never tried making these before.

        Are you willing to share your recipe and any other storage info?
        Thanks,
        agm

      2. k
        Kelli2006 RE: morebubbles Oct 29, 2006 09:06 PM

        I always make double or triple batches of cookie doughs (sugar, choc-chip oatmeal- butter-etc) and freeze them in 12" logs. Double wrap them in parchment or wax paper and then freeze in ziploc bags.
        I always make double the amount of soups and stews and freeze the extra in Rubbermaid for busy week day meals.
        I posted my recipe for tomato sauce and I make double batches and freeze in Rubbermaid 1 qt containers.
        Beef, veggie, fish and chicken stocks are easy to make in large batches and freeze in ice cube trays. I place the frozen cubes in a ziploc bag. 1 cube is approx 1 tablespoon.

        1. toodie jane RE: morebubbles Oct 30, 2006 02:34 PM

          I try to cook more than one main at a time.

          Roasting a chicken? Toss in some pork chops, or veggies to roast for another meal. Really use that oven heat.

          BBQ'ing some salmon steaks? Marinate and put on some chicken breasts when you pull off the fish. They'll be done with one turning when the meal is finished, using the cooling coals. Cool, wrap and freeze for later or eat tomorrow night.

          Soups-is it posible to make only one meals worth?

          Chicken broth-- I save carcasses, simmer them, and strain broth into pint stackable plastic containers that fit right in the freezer door. No digging necessary.

          I like the idea of the mini-loaves frozen and the cookie dough. Mom used to do the cookie dough thing.

          1. f
            foodrocks RE: morebubbles Oct 30, 2006 02:40 PM

            This past weekend, I made 100 apples-worth of applesauce, and I canned it all to last me through the winter. I eat applesauce because it helps with my IBS, and I found that store bought applesauce has too much corn syrup and preservatives in it. It is simple to make and even easier to can, as long as you have a few extra hands to help with all that peeling and cutting.

            2 Replies
            1. re: foodrocks
              vicarious RE: foodrocks Oct 30, 2006 02:43 PM

              If you use a food mill, you can skip the peeling.

              1. re: foodrocks
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                cheryl_h RE: foodrocks Oct 30, 2006 04:05 PM

                Last year I got an apple peeler to help with prepping apples for pies etc. We usually get about 40 lbs of apples which means a lot of peeling. The peeler reduces the amount of time by a fair amount, and it's not terribly expensive.

              2. a
                Ace_Mclean RE: morebubbles Oct 30, 2006 04:31 PM

                When grilling, almost always cook some extra/different items, just so I don't waste any of the trouble.

                Chili is one of my favorites to make, and I often make a nice big pot which freezes well. Other soups do well frozen, at leat for a few months.

                I'm not as much into baking, but there's a thread about Pizza Dought, which can be frozen (http://www.chowhound.com/topics/show/...).

                1. l
                  Louise RE: morebubbles Oct 30, 2006 07:52 PM

                  Soup, soup, soup.

                  1 Reply
                  1. re: Louise
                    GretchenS RE: Louise Aug 14, 2007 11:02 AM

                    Yes, soup, frozen in 1 or 2 serving size, then you always have a selection available. The meat filling part of shepard's pie in ziplock bags. Tiny meatballs in tomato sauce. Stuffed cabbage. Looking at this list I would have to say they are all winter comfort foods. Summers it is all about protein on the grill and a big salad or corn and sliced tomatoes.

                  2. WCchopper RE: morebubbles Aug 14, 2007 11:07 AM

                    Chili verde and black beans, ragu bolognaise, all go into quart freezer bags and freeze flat. I freeze individual slices of quick breads to defrost quickly in the morning.

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