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Old 01-23-2014, 11:52 PM
 
Location: Jollity Farm
254 posts, read 343,909 times
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What are your favorite go to prep ahead recipies? As in get everything together today and then tomorrow when your guests are on their way or your hubby is (finally) on the way home, you can than assemble and have done in the next hour or so?
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Old 01-24-2014, 12:28 AM
 
Location: Heart of Dixie
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Coq Au Vin - cook it in the crockpot overnight, refrigerate it in the morning, heat and serve that evening. This process allows the flavors to meld and makes for a wonderful dish. Don't forget the crusty bread to soak up that wonderful sauce.
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Old 01-24-2014, 12:35 AM
 
Location: Jollity Farm
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Originally Posted by Dirt Grinder View Post
Coq Au Vin.
Yes! I love it! While I don't do it in the crock, that would be my 'for example' dish!
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Old 01-26-2014, 04:48 PM
 
Location: Jollity Farm
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Did I post this in the wrong forum? Should I have it put in the general food and drink, instead?
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Old 01-26-2014, 04:52 PM
 
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I have found that you can do a lot of prep work for Tamales the day before. Chopping whatever vegetables you want, cooking the meat in a slow cooker overnight. Even making the masa in advance and chilling it in the fridge.

When I make tamales I cook the meat overnight in a crock pot and then just prep any veggies the next day and put it all together pretty quickly and cook in an oven.
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Old 01-27-2014, 06:55 AM
 
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I actually couldn't think of any recipes you can't prep the night before as most of them you can.

Now there are some recipes I like to cook completely the night before to just reheat next day. Such as chilli, pasta sauces, fricassee etc.
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Old 01-27-2014, 06:57 AM
 
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I always put up a meatloaf and leave it in the fridge overnight.
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Old 01-27-2014, 11:02 AM
 
Location: Jollity Farm
254 posts, read 343,909 times
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Originally Posted by Rangerdude_Charlie View Post
I have found that you can do a lot of prep work for Tamales the day before.
I've wanted to try tamales for awhile now Breaking down the prep makes it seem a little less daunting
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Old 01-27-2014, 11:06 AM
 
Location: Jollity Farm
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Originally Posted by CSD610 View Post
I always put up a meatloaf and leave it in the fridge overnight.
A nice simple suggestion that I hadn't thought of! Thank you for jogging my brain When I make burgers it takes a little more prep than just shaping patties (minced onion, garlic, herbs) so I could prolly do that the day ahead, too
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Old 01-27-2014, 11:08 AM
 
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Originally Posted by thesefourwalls View Post
A nice simple suggestion that I hadn't thought of! Thank you for jogging my brain When I make burgers it takes a little more prep than just shaping patties (minced onion, garlic, herbs) so I could prolly do that the day ahead, too

Actually I use the same meatloaf recipe and make meatballs or hamburger patties.
It is the original quaker oats recipe except I use tomato juice instead of tomato sauce and 2 eggs.
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