To freeze sauteed mushrooms, allow the mushrooms to cool for 20 to 30 minutes after cooking, then place them in airtight freezer bags or containers. Sauteed mushrooms keep in the freezer for up to nine months. More »

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Ingredients needed to make stir-fry bok choy with garlic and ginger, a recipe featured at FoodNetwork.com, include 8 cups of chopped bok choy, olive oil, minced garlic, soy sauce and ginger. Heat the garlic and ginger in... More »

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Some good recipes for sautéed portabello mushrooms are The Dr. Oz Show's sautéed portabello mushroom recipe and Made Man's sautéed portabello recipe. The Dr. Oz Show's recipe uses whole portabello mushrooms with the stem... More »

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You can easily freeze peaches by blanching them, cooling them, peeling them and packing them in freezer bags or containers. You can safely store properly frozen peaches for eight to 10 months, according to Better Homes a... More »

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To freeze shredded potatoes, blanch the shredded potatoes in boiling water, rinse with cold water, and store in freezer bags or containers. Shredded potatoes last for one year in the freezer. More »

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To freeze corn on the cob, remove the husks, silks, and any damaged spots, blanch the cobs, and then freeze the corn in freezer bags or containers. To get the best flavor, freeze fresh corn on the cob within two to six h... More »

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To properly freeze cooked squash, let the cooked flesh cool for 10 minutes, scoop it out with a spoon, and pack it into freezer bags, storing horizontally. Alternatively, puree the squash before freezing for a ready-to-u... More »

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