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Pantry Recipes and Resources

Pantry Recipes and Resources

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These pantry recipes make use of all your staples from the fridge, freezer, and cupboard. We also have plenty of tips and resources for stretching your groceries even further, swapping ingredients when you run out, and making your own DIY pantry staples.

Favorite Pantry Meals

  • Tuna Patties

    Quick, easy, delicious tuna patties! Best thing you can make with canned tuna. Kid-friendly, Budget-friendly.

  • Summer Miller

    Easy Tomato Soup

    40 min

    Dairy-Free, Healthy, Vegan, Vegetarian

    This Classic Tomato Soup is rich with a velvety texture. It’s easy to make with canned tomatoes, and perfectly suited for all of your grilled cheese dipping needs. Better than a can of Campbell's and just about as easy!

  • Elise Bauer

    Shrimp Fried Rice

    Classic Shrimp Fried Rice with fresh shrimp, rice, green onions, peas, carrots, and sesame oil. Tips for making the BEST fried rice!

  • Elise Bauer

    Black Bean Turkey Chili

    1 hr, 30 min

    Gluten-Free, Healthy

    Here's an EASY chili recipe to add to your list! It's made with black beans and ground turkey, and only takes 15 minutes to throw together. Make it to warm you up on a chilly winter day or for your next Super Bowl party!

  • Nick Evans

    English Muffin Tuna Melts

    English Muffin Tuna Melts! If you've got the fixins for tuna salad, some cheese, and a few English Muffins, you've got dinner. With any luck, you've got dinner your kids will love, too.

  • Hank Shaw

    Pasta Puttanesca

    Pasta Puttanesca is a classic Italian pasta dish that's ready in under 40 minutes! Make it with canned tomato paste and crushed tomatoes, canned anchovies, jarred olives and capers. So simple and so good.

  • Elise Bauer

    Easy Shepherd’s Pie

    American favorite shepherd's pie recipe, casserole with ground beef, vegetables such as carrots, corn, and peas, topped with mashed potatoes.

  • Elise Bauer

    Baked Ziti

    Baked Ziti - classic Italian American comfort food of pasta baked with sausage, tomato sauce and all kinds of gooey, yummy cheeses. So EASY and so good!

  • Jessica Gavin

    Tuscan Chicken Pasta Skillet

    This quick and easy Tuscan Chicken Pasta Skillet is a one-pot noodle dish made with simple, yet flavorful ingredients. Marinated chicken breast is tossed with tender spaghetti, tomatoes, artichokes, olives, freshly grated Parmesan cheese, and herbs. It’s the perfect easy weekday meal!

  • Elise Bauer

    Hoppin’ John

    Hoppin' John! A classic Southern dish to celebrate New Year's. The black-eyed peas are for good fortune in the coming year.

  • Elise Bauer

    Southern Cornbread

    This savory cornbread recipe, or "Southern Cornbread," will teach you how to make cornbread with bacon drippings and then bake in a hot iron skillet.

  • Elise Bauer

    Refried Beans

    45 min

    Gluten-Free, Vegetarian

    Here's how to make traditional Mexican refried beans, just like a restaurant's but even BETTER! Serve them as a side dish for any Mexican meal, turn them into a dip, or use them in burritos and quesadillas.

  • Elise Bauer

    Hamburger and Macaroni

    Hamburger and Macaroni! Others call it goulash or even American chop suey. Whatever you call it, it's great for a midweek meal. Browned ground beef cooked in a tomato onion sauce, mixed in with elbow macaroni. So good!

  • Elise Bauer

    Arroz Con Pollo

    Classic dish of Spain and Latin America, this arroz con pollo recipe is browned chicken cooked with rice, onions, garlic, and tomatoes.

  • Elise Bauer

    Refried Black Beans

    4 hrs, 10 min

    Gluten-Free, Vegan, Vegetarian

    Black beans, cooked and then fried and mashed with onion, garlic, chili, and cilantro. So good!!

  • Elise Bauer

    Salmon Patties

    How to make salmon patties with cooked salmon, bread, green onion, dill, bell pepper, egg, lemon, and paprika. These easy salmon cakes make a perfect midweek meal.

  • Elizabeth Stark

    Sweet Potato and Black Bean Tacos

    40 min

    Gluten-Free, Healthy, Vegetarian

    Turn sweet potatoes and black beans into a simple, healthy dinner with these tacos! Ready in about 30 minutes. Top them with avocado, cilantro, salsa verde, or any favorite toppings.

DIY Pantry Staples

  • Elise Bauer

    How to Make Chicken Stock

    Three tried and true methods for making GREAT homemade chicken stock. One method involves simmering a chicken carcass with vegetables. The other methods require sautéing chopped pieces of backs and wings first, before simmering with water and veggies.

  • Summer Miller

    How to Cook Dried Beans

    Here is (literally) everything you need to know about cooking dried beans at home. With a few tips, beans are really so easy, and there are literally hundreds of ways you can use them! The texture can't be beat, and you can always freeze what you don't use.

  • Summer Miller

    Whole Wheat Bread

    Making whole wheat bread at home isn't hard at all! This recipe uses whole wheat flour and bread flour makes for a really satisfying crumb that holds up well to sandwiches and toast.

  • Elise Bauer

    Easy Homemade Hummus

    5 min

    Gluten-Free, Healthy, Vegan, Vegetarian

    Love hummus? It's so easy to make your own! Homemade hummus only takes 5 minutes, and it's so much better than store-bought. All you need are a few cans of chickpeas, some tahini, olive oil, some seasonings, and a food processor.

Resources for Sheltering in Place

All Pantry Recipes and Resources

  • Elise Bauer

    Easy Shepherd’s Pie

    American favorite shepherd's pie recipe, casserole with ground beef, vegetables such as carrots, corn, and peas, topped with mashed potatoes.

  • Elise Bauer

    Baked Ziti

    Baked Ziti - classic Italian American comfort food of pasta baked with sausage, tomato sauce and all kinds of gooey, yummy cheeses. So EASY and so good!

  • Elise Bauer

    Tuna Patties

    Quick, easy, delicious tuna patties! Best thing you can make with canned tuna. Kid-friendly, Budget-friendly.

  • Jessica Gavin

    Tuscan Chicken Pasta Skillet

    This quick and easy Tuscan Chicken Pasta Skillet is a one-pot noodle dish made with simple, yet flavorful ingredients. Top them with avocado, cilantro, salsa verde, or any favorite toppings.

Healthy Recipes You Can Make From Your Pantry Right Now

We're willing to bet you have most of these ingredients in your kitchen at this very moment.

Related To:

Food Network Kitchen's Chili Bean Burger Cakes For Whole Grains as seen on Food Network

Photo by: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Stephen Johnson, 2014, Television Food Network, G.P. All Rights Reserved

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Eating from your pantry doesn't mean your diet has to consist of chips and granola bars. Healthful pantry staples like ancient grains, canned fish and beans can make for a hearty meal that checks many nutrient boxes. Whether you're looking to stretch leftover produce or you have protein in the fridge that's on its last days, adding in a shelf-stable product can give those ingredients new life. Here are four healthy pantry meals you can make right now.

Chili Bean-and-Bulgur Cakes

These plant-based patties (pictured above) are made with kidney beans and bulgur, a red wheat that's high in protein. A spicy chili oil gives them a kick and rich tomato paste adds a zip of flavor. Serve them over a bed of romaine lettuce with a lime-spiked sour cream for a hearty vegetarian meal.

Simple and Delicious: Pantry Inspired Recipes

The Simple and Delicious recipe series supports food pantry clients using ingredients found at their New Hampshire food pantry. These recipes can help you take simple ingredients, and make delicious meals!

Find the right resource for you:

Printed Cards: Available by contacting your Nutrition Connections teacher, or at participating NH food pantries.

Videos: Find our recipe videos on our Nutrition Connections YouTube Channel.

Digital: Use our Pinterest board - Simple & Delicious: Pantry Inspired Recipes for our digital recipes.

What Ingredients are Pantry Staples?

Pantry staples are necessary, common, or key ingredients that have a longer storage life, either at room temperature or in the freezer. Some are:

  • Shelf-stable ingredients: condiments, oils, vinegars, bottled or canned sauces, dried herbs, spices, packaged foods such as flour, sugar, rice, pasta, dry beans and lentils, and canned goods such as beans, chickpeas, vegetables and fruits.
  • Fresh ingredients that can be frozen: meats, some cheeses, and butter.
  • Frozen goods: frozen vegetables and fruits

Easy Pantry Recipes

Worried you don’t have enough ingredients on hand to make a delicious meal or crowd-pleasing snack? You’ll be surprised what you can whip up with just a handful of basic ingredients.

Photo By: Armando Rafael ©Armando Rafael Photography

Photo By: Diana Yen ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Armando Rafael ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved 2014, Cooking Channel, LLC All Rights Reserved

Photo By: Christopher Testani

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved 2014, Cooking Channel, LLC All Rights Reserved

Photo By: Chantell Quernemoen | Brett Quernemoen

Photo By: Lisa Shin ©Lisa Shin Photography, Inc.

Photo By: Jason Clairy ©Clairy Productions Inc.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Antonis Achilleos

Photo By: Jason Clairy ©Clairy Productions Inc.

Photo By: Christopher Testani

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Black-Eyed Pea Soup

Dried black-eyed peas and frozen collard greens come together in this filling and comforting soup. If you don&rsquot have a ham hock on hand, don&rsquot stress &mdash a bit of extra bacon will provide the same smoky flavor.

Spaghetti Cacio e Pepe

Cacio e Pepe is a beloved Roman dish made with things you can easily find in your pantry, but there are as many ways to make it as there are cooks in Italy. In this version, olive oil adds a little grassiness and Parmigiano-Reggiano, in addition to the classic Pecorino-Romano, is used to round out the flavors and add an umami richness. If you don't have Parmigiano in the house, simply make the dish with all Pecorino and lower the salt in your pasta water by a tablespoon.

Chocolate-Pretzel Cereal Treats

Use chocolate cereal and salty pretzels for these marshmallow-bound treats for the perfect sweet-and-salty bite. Drizzle with chocolate and chill before serving.

Senate Bean Soup

This hearty bean-and-potato soup is inspired by the one that's still served in the Senate cafeteria to this day.

Puttanesca with Angel Hair Pasta

Canned tomatoes, capers, black olives and anchovies combine to make a tangy and traditional puttanesca sauce. Don&rsquot have angel hair in the pantry? No problem! Serve with any pasta you have available.

Buttermilk Cheddar Corn Cakes

Trisha's cheesy corn cakes can be served as a side dish for a meaty main course or eaten on their own with butter and maple syrup.

Rockin' Rice Pudding

Tyler's creamy, comforting rice pudding is your go-to when you need a dessert but don't have much more than pantry staples on hand.

Spinach Tortellini Soup

This satisfying main-dish soup is ready in just 15 minutes thanks to a few shortcut ingredients that most of us have stocked in our refigerator or freezer.

Chocolate-Hazelnut Paninis

Toast these chocolate-hazelnut spread-filled challah sandwiches for a from-the-pantry treat your whole family will love.

Pasta with Escarole and Chickpeas

Creamy Tomato Soup

Quinoa and Rice Pilaf

Here's how to cook quinoa with rice: Put them in the pot together and let them simmer until tender. It's really as simple as that! Use the fluffy grains as a side dish or base for a grain bowl. Or try our favorite way to enjoy them &mdash sprinkled into a salad for a hearty lunch.

Applesauce Waffles

These Belgian-style waffles are crispy on the outside, but the applesauce keeps them moist and almost muffin-like on the inside. Even better, you can make them when you are out of milk and eggs.

Monster Cookie Dough

No eggs needed for Molly&rsquos sweet treat &mdash she uses milk or heavy cream to bind her crave-worthy cookie dough, which is packed with oats, peanut butter and chocolate-coated candies.

Penne a la Carbonara

Most of the ingredients for Giada's hearty pasta toss are probably already in your pantry and refrigerator. Just pick up some pancetta, or swap in bacon as a substitute.

Skillet Hash and Eggs

Sausage, eggs and potatoes work together in this easy-to-make hash that's satisfying anytime of day.

Instant Pot Frozen Chicken Teriyaki with Rice and Broccoli

You really can cook a whole frozen chicken breast in the Instant Pot® without thawing it first! This is a one-pot meal that comes together with little preparation. Be sure to rinse the rice until the water runs clear to ensure that it does not stick to the bottom of the pot while it cooks.

Pantry Pasta with Romesco Sauce

Romesco is a Spanish sauce made with bread (as a thickener) and roasted peppers and nuts. This version twists those components into a kind of pesto that is wonderfully smoky and tangy. We've made it with roasted almonds and smoked paprika, but you can also try it with smoked almonds and regular Spanish paprika.

Chickpea Curry with Rice

This vegetarian curry could not be easier &mdash whip up a sauce of curry powder, vegetable stock, coconut milk and honey, then incorporate a can of chickpeas. Serve over rice for the perfect pantry meal.

Spaghetti with Oil and Garlic (Aglio Et Olio)

Olive oil, spaghetti and garlic are all that&rsquos needed for this classic pasta dish. Dress it up with whatever you have on hand &mdash fresh lemon and Parmigiano-Reggiano are always a good idea, but frozen peas or canned tomatoes will fit right in, too.

Quick and Easy Minestrone

Soy sauce is great for more than just Asian-inspired dishes. In this hearty pantry-based soup it adds instant depth and the savory flavor called umami, which is associated with foods like Parmesan cheese and mushrooms.

Lentil Sloppy Joes

Cold Curry-Peanut Noodles

Spicy Three-Bean Pantry Chili

This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, rather than long hours of cooking. You can amp up the heat by using a spicy salsa or some of the adobo paste (though the chile itself is pretty hot). Add corn for some sweetness, or canned hominy for a chunkier and funkier chili.

S'mores Bark

We've combined all the elements of a s' more into this delicious bark. It's got crunch from the graham crackers, richness from the chocolate and fire-roasted flavor from broiling the marshmallows-easier than toasting them over a campfire.

Tuna Salad

Garlic Ramen Popcorn

Revamp your snack routine by adding garlic and ramen seasoning to microwaved popcorn.

Pantry Pasta

Spinach with Tahini Sauce

Dress up baby spinach with a quick sauce made from tahini, soy sauce, rice vinegar and sugar.

Polenta with Roasted Tomatoes

Black Bean Hummus

Agnolotti with Artichoke Sauce

Peanut Butter Ramen

Trisha&rsquos sweet-and-spicy ramen is an absolute dream. If you don&rsquot have chicken on hand, feel free to substitute with whatever you have left in the fridge or freezer &mdash shrimp or beef would absolutely work with her versatile recipe!

Curry Fried Rice

Power Balls

Trisha whips up these peanut butter treats when she needs a quick, filling snack. She mixes in mini chocolate chips and dried cranberries, but you can absolutely use whatever you have in the kitchen.

Tomato-Ginger Couscous

Rigatoni with Spicy Shrimp

Vegan Pancakes

You don't need eggs and dairy for super-fluffy pancakes-the extra baking powder in this recipe helps with that. We love the flavor and tenderness that coconut oil gives these easy-to-make pancakes.

Ravioli Alfredo with Peas

7-Can Soup

The name says it all with Ree&rsquos recipe. She combines canned beans, veggies and chili to make her quick and easy five-star soup &mdash the only tools needed are a can opener and a large pot!

Root Beer Baked Beans

Turkey Chipotle Chili

Carbonara Beans

Create the pantry side dish of your dreams with a few humble ingredients--eggs, bacon, Parmesan and beans! It&rsquos everything you love about traditional carbonara, but with protein-packed cannellini in place of the pasta.

Any Liquor Pantry Cocktail

This recipe is really just a 3-2-1 ratio with almost endless adaptations. Start with a base liquor of your choice. Add something sour -- citrus or another unsweetened, tart juice. You can even add a splash of brine from pickled vegetables or a little vinegar to take the cocktail in the direction of a shrub, which has popped up on drink menus all over because it's so refreshing. Finally, add something sweet -- basic simple syrup or just about any other liquid sweetener you have on hand. Once you are ready to shake it with ice, you can personalize it further by throwing a few herb sprigs or pieces of fruit in the shaker. Finish with a topper of seltzer, prosecco or another fizzy beverage, if you like. The proverbial cherry on top can be any garnish you have on hand -- fruit, pickles, candy, herbs, you name it. Begin with simple combinations -- see our suggestions below -- and then experiment to find the ones you like the most.

Beans & Lentils

My most pantry-friendly bean recipes have already been featured in the lists above. Have a surplus? Check out recipes that call for black beans, chickpeas, pinto beans and white beans.


Lentils, like beans, are a wonderful source of protein, fiber and other nutrients. Unlike beans, they cook up in about 20 minutes. Make a batch of perfectly cooked lentils and add it to your pasta with marinara for a vegetarian take on bolognese. Or make a lentil salad—you can enjoy it as is, pile it onto greens, use it as a quesadilla stuffing with cheese, and so much more.

Research tells us that people make food choices based on many different factors – and there is a growing body of research that suggests food choices are influenced by much more than personal preference and food price.

When it comes to food, environmental cues, or “nudges” such as signage, colors, packaging and product placement, have all been identified as factors that can influence consumer choice. These seemingly passive and low or no-cost interventions within the food environment can therefore be considered as possible mechanisms to help encourage healthy food choices without direct interaction or “shoves.”

Within the Feeding America food bank network, there is increased interest in applying nudge interventions to food bank and food pantry environments. Nudge interventions can both provide nutrition education and assist in moving more Foods to Encourage, and again, are often low in cost and can have a large impact on behavior.

Food banks and other emergency food providers use a wide range of nutrition education strategies – from handouts to classes – to promote healthy food choices in the communities they serve. Some have made simple changes to food distribution environments that “nudge” clients to select healthier options. While each of these strategies can be used alone, they have the maximum impact when used together to reinforce core messages.

Great Websites for Better Nutrition

The Healthy Food Bank Hub provides a platform of evaluated tools and resources, showcases existing best practices and nutrition initiatives, and engages health and nutrition professionals to help fight hunger while promoting health. The Hub is an excellent resource for all members of our network because all information included is tailored specifically toward the food banking community.

SNAP-Ed Connection features a variety of tools related to eating better on a budget. Materials are available in English and Spanish, and include such topics as Eat Right When Money’s Tight, Nutrition through the Seasons, and Recipe Finder.

MyPlate (also available in Spanish here) provides practical information to individuals, health professionals, nutrition educators, and the food industry to help consumers build healthier diets with resources and tools for dietary assessment, nutrition education, and other user-friendly nutrition information.

21 Pantry Recipes for Emergency Preparedness

I’ve recently received a number of emails asking about food storage and also about ideas for pantry recipes. With the Covid-19 virus circulating, many of us (understandably) fear quarantines or interruptions in the food supply chain and as a result, have emergency food preparedness on our minds. So in light of this, I’ve rounded up a list of recipes that rely mainly on pantry ingredients (some are my recipes and some from other sources). My hope is that this list will be helpful not just for emergencies, but for other times when you want to cook from your home food storage. (After all, when you have your pantry all stocked, it makes sense to actually cook with ingredients from it on a regular basis.)

But before I get to the recipes, I just want to say a few words about emergency preparedness and pantry food storage. Keep calm and be prepared is my motto. I have always been someone who likes to keep a stocked pantry and freezer because there are many uncertainties in life and you just never know. A pandemic is not the only reason to be prepared. There are also unexpected job losses, natural disasters (I’ve lived through several hurricanes), snowstorms, unexpected expenses that take a toll on the finances, or maybe the flu that keeps you housebound for a few days. In any case, having some extra food on hand is never a bad idea. (And please don’t forget to have extra food for your pets!)

So What is a Pantry Recipe?

For my purposes, a pantry recipe is one that relies mainly on dry or canned ingredients from the pantry, plus oils, condiments, storage vegetables like onions and potatoes, and also freezer items such as frozen vegetables and meat. (Although in some situations, you may not have access to your freezer or refrigeration, so have some shelf-stable foods like canned meat on hand for that possibility.) And consider these recipes flexible and substitute ingredients as needed. Be creative and use what you have on hand.

Tips for Cooking from Food Storage:

If you are looking to be able to eat from food storage for an extended length of time, consider these tips:

Use and rotate your pantry stock, and replenish as needed. Don’t wait until the pantry is nearly empty to replenish your food stores, as that defeats the purpose of having food storage and also puts your food supply in jeopardy in case of an emergency.

Have some kind of shelf-stable milk. It can be canned evaporated milk, dry powdered milk, or cartons of shelf-stable milk.

Keep some cheese stashed in the freezer to use in casseroles, on pizza, on eggs, and in your other favorite recipes. You can freeze cheese for several months without losing much in quality.

Keep a supply of flour (all-purpose or gluten-free), and yeast in your pantry. Bread, pizza dough, rolls, and so much more can be made just from flour and yeast.

Dehydrated or freeze-dried food can be very handy. I’m not necessarily talking about the expensive premade meals, but rather an assortment of dried produce like greens, apples, potatoes, celery, dried mushrooms, cabbage, and bell peppers. Dried vegetables can often be substituted for fresh in a recipe. And when fresh vegetables are in short supply dried greens can add a burst of nutrition when added to soups, stews, and even smoothies. You can also buy dehydrated butter, buttermilk powder, cheese, beef crumbles, diced chicken, and other non-produce items to keep in your pantry.

Include frozen and canned vegetables in your food storage. You will see that some of these recipes call for fresh produce, like bell peppers or tomatoes, but you can easily substitute frozen bell peppers or canned tomatoes in these recipes and in many other recipes.

Buy what you and your family like, and what you are accustomed to eating. There isn’t much sense in storing food that no one is ever going to eat. Plus, in an emergency, there is a comfort to be found in eating food that is familiar to us.

In addition to having ingredients to make homemade recipes, store some ready-to-eat foods. I’m talking about foods that don’t need any special preparation and can be eaten straight from the package. Things like canned soups, canned stews, canned meats, and canned pasta. Also jars of peanut butter or sunflower seed butter, granola bars, and even some candy bars or protein bars.

When you are stocking your pantry, please don’t forget the furry, feathered, and even scaly members of your household. Make sure you have enough food and treats stored to keep your pets safe and comfortable.

And if you are just getting started with your pantry storage and wondering where to begin, here is a good list to get you started.

Ingredient 6: Pasta of All Kinds

Japanese-style pasta is a thing! We love it so much that we often cook up all sorts of pasta dishes at home. To give the pasta a Japanese flair, we cook them with Japanese seasonings and ingredients. Tired of the usual tomato-y or overly cheesy pasta? It’s time to give these Japanese pasta recipes a try!

Creamy Mushroom & Bacon Pasta

This cozy pasta gets plenty of flavor from the earthy, umami mushrooms. The cream adds layers of comfort and the salty bacon elevates everything. You’d be happily chowing down this pasta with a glass of red in hand than going out to a fancy restaurant.

Substitutions: While my original recipe calls for fresh mushrooms, you could definitely use dried mushrooms here. This is a pasta that works great with a wide range of ingredients, fresh or dried. Leave out the bacon, if you’d like.

Easy Japanese-style Pasta with Shrimp and Asparagus

This Japanese-style pasta with shrimp and asparagus is seasoned with soy sauce and flavorful dashi broth. You can make it in less than 30 minutes. Plus, it’s gluten-free!

Substitutions: No asparagus? Use broccolini, green beans, spinach, frozen broccoli or peas! For vegetarians or vegans, you can switch the shrimp to crispy baked tofu or tempeh.

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How to Freeze Ingredients

  • Meats. I like to buy these in bulk normally, and then divide into 1 pound packages. I place them in a freezer safe plastic storage bag and then it is easy to take out and thaw when I need it.
  • Cheese. Blocks of cheese are very easy to freeze. You can either cut them into smaller pieces, so you only take out what you need at the time, or freeze in the package directly from the store.
  • Butter. All you have to do is place the package of butter in the freezer as is. Then you can take out a stick of it when you need it.
  • Ginger. I always buy a big piece of ginger at the store. Just peel and then tightly wrap in plastic to store in the freezer. When you need to use it, it is very easy to grate the amount you need from the frozen form.
  • Bread. I like to freeze both hamburger and hot dog buns as well as loaves of bread. To limit the freezer burn, I take the store bought package and then tie it in a plastic bag. This keeps it fresher longer.


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