Sunday, August 12, 2018

Large Family BULK COOKING 🍕🥔🍲🧀 Pizza Dough, Tater Tot Casserole, Mashed Potatoes, Chicken Salad

I recently had another 3 day bulk cooking session where I cook for about 3-4 hours with plenty of large family distractions each day.  In the end I stock up the fridge and freezer with food that'll last 3 weeks or more.

In the video I shared the following recipes:

➡️Cranberry Pecan Chicken Salad 
➡️Pizza Burger Mix 
➡️Cinnamon Roll Dough 
➡️Soft Italian Breadsticks   (I do not make individual breadsticks.  I roll the dough into a large 1/2 sheet pan, bake for 15 minutes, then top with butter and mozzarella cheese and bake until completely done, about 10 more minutes.
➡️Cream of Anything Soup  (very peppery)

A few recipes I haven't ever shared at my blog so below you'll find the recipes for:

Tater Tot Casserole
Savory Chicken
Chicken and Rice Hotdish
Pizza Crust (thin style)

Tater Tot Casserole (makes 3 large family size casseroles)
6 pounds ground venison (or beef or turkey, whatever floats your boat)
2 onions, diced
6 cans cream of anything soup or use the link above and make your own.
6 cans Veg-all, drained slightly
4-6 bags tater tots (depends on how many tots your family likes)

Brown meat and onion.  Drain grease if necessary.  Mix in large bowl:  meat, soups, veggies.  Divide into 3 greased foil casserole pans or 3 gallon freezer bags. 

If freezing in foil pans, top with tater tots, saran wrap and then foil wrap.  Freeze for up to 3 months.  To bake:  remove casserole from freezer in the morning, set on counter to thaw throughout the day, bake at 400 for 40-60 minutes depending on how thawed the casserole was and how crispy you like your tater tots.  Sometimes kids like this served with ketchup.

If freezing in bags do not add tater tots.  To bake:  thaw casserole mixture thoroughly in fridge, squeeze into greased casserole dish, top with tater tots and bake at 400 for 35-55 minutes depending on how crispy you like your tots.

Savory Chicken Sandwiches (I only made a single recipe of this - double or triple if desired)
3 pound bag of boneless skinless chicken breasts
1/2 cup italian dressing
1/4 tsp. garlic salt
2 Tbsp. minced dried onion
2 tsp. powdered bouillon or creamy soup base - chicken, beef or vegetable

Place all ingredients in crock-pot.  Cook on high for 4 hours.  Shred chicken and place back into liquid.  Keep warm and serve on a bed of lettuce or buns.  My kids like to add BBQ sauce to their sandwiches.

Chicken & Rice Hotdish
6 pounds boneless skinless chicken, breasts and thighs
3 cans cream of mush
3 cans cream of chick
3 cans cream of celery
4 1/2 cups Minute rice
6 cups shredded cheddar cheese
9 cups milk

Cube raw meat into bite sized pieces.  Combine soup and milk in large bowl.  Grease 3 large casserole pans - 10 x 13 OR extra deep foil pans.  Add about 2 cups of soup/milk mix to each pan.  Add 1 1/2 cups rice to each pan, add about 2 cups of soup/milk mix.  Sprinkle 1 cup cheese, add 1/3 of the cubed chicken, pour over remaining soup/milk mix (2 cups/casserole), dot with a couple Tbsp. butter and sprinkle with remaining cheese about 1 cup/casserole.  Saran wrap and foil wrap each pan.  Freeze flat; this will be quite soupy.  I froze mine on a cookie sheet for stability.

**Be sure all the rice is "tucked in"; if it's out of the liquid it will get hard and not soften all the way.

**Since I'm freezing raw meat I like to buy fresh, unfrozen chicken so that I'm not refreezing raw meat.  Doing so increases the chance of freezer burn.

To bake:  Thaw completely in fridge (1-2 days); remove foil and saran wrap and bake at 275 for 2 1/2 - 3 hours.  Stir once early on and then no more stirring.  Check to be sure meat is cooked thoroughly.

Thin Crust Pizza Dough
3 Tbsp. yeast
1 1/8 tsp. sugar
3 1/4 cups + 2 Tbsp. warm water
7 1/2 - 8 cups flour (all-purpose or bread)
2 1/4 tsp. salt

Dissolve yeast and salt in water; allow to rest for 8 minutes.
Combine flour and salt in large bowl.
Pour yeast mixture over flour and stir with a heavy spoon.
Turn dough onto floured surface and knead for 2 minutes.
Divide into 6 pieces.  Wrap in saran or put into quart bags and freeze without letting it rise first.

To bake:  Thaw dough.  Roll out to desired thinness.  We like very thin crust that gets crunchy so I roll it out to the edge of my 14" and 16" pans.  Allow to rise if you like a thicker crust or bake immediately for a thinner crust.

Bake at 500 degrees for 5 minutes.  Then add sauce, cheese and other toppings bake for 3-7 minutes longer until crust is done and cheese is bubbly.

Looking for the video with all these recipes?