Leftovers
Source of Recipe
cooking village
Recipe Link: http://cookingvillage.com
Cooked meat and meat dishes: Toss after 3-4 days in the refrigerator; after 2-3 months in the freezer.
Cooked poultry dishes: Toss after 3-4 days in the refrigerator; after 3-4 months in the freezer.
Chicken nuggets, patties (opened packages):Toss after 1-2 days in the refrigerator; after 1-2 months in the freezer.
Fried chicken: Toss after 3-4 days in the refrigerator; after 3-4 months in the freezer.
Ham, fully cooked, whole: Toss after 7 days in the refrigerator; after 1-2 months in the freezer.
Ham, fully cooked, slices: Toss after 7 days in the refrigerator; after 1-2 months in the freezer.
Egg, chicken, tuna, ham, and macaroni salads: Toss after 3-5 days in the refrigerator. Freezing isn't recommended.
Soups and Stews: Toss after 3-4 days in the refrigerator; after 2-3 months in the freezer.
Prepared Dishes
Frozen dinners: Toss after 3-4 months in the freezer (keep frozen until ready to serve). Do not store in the refrigerator.
Store-cooked convenience meals:Toss after 1-2 days in the refrigerator. Freezing isn't recommended.
Vacuum-packed dinners with USDA seal (unopened): Toss after 15 days in the refrigerator. Freezing isn't recommended.
Raw Meat, Pork and Poultry
Ground beef, ground turkey or chicken, and ground veal, pork, and lamb: Toss after 1-2 days in the refrigerator; after 3-4 months in the freezer.
Chicken or turkey, whole: Toss after 1-2 days in the refrigerator; after 12 months in the freezer.
Chicken or turkey, pieces: Toss after 1-2 days in the refrigerator; after 9 months in the freezer.
Hot dogs, opened and unopened: Toss after 7 days in the refrigerator; after 1-2 months in the freezer (make sure the hot dogs are in freezer wrap).
Raw pork, beef or turkey sausage: Toss after 1-2 days in the refrigerator; after 1-2 months in the freezer.
Bacon: Toss opened packages after 7 days in the refrigerator; unopened packages, 1 week past their "use by" date. Wrap and store bacon up to 1 month in the freezer.
Smoked breakfast links, sausage patties: Toss after 7 days in the refrigerator; after 1-2 months in the freezer.
Meats
Lunch meats, unopened: Toss after 14 days in the refrigerator; 1-2 months in the freezer.
Lunch meats, opened: Toss after 3-5 days in the refrigerator; after 1-2 months in the freezer.
Corned beef (drained): Toss after 5-7 days in the refrigerator; after 1 month in the freezer.
Eggs
Fresh, in the shell: Toss after 20 days in the refrigerator. Eggs in the shell should not be frozen.
Raw whites: Toss after 2-4 days in the refrigerator. Egg whites can be frozen up to 6 months. To easily freeze whites, place each egg white in a section of an ice cube tray. Freeze, then pop the egg-white cubes out into a freezer-weight plastic bag and seal tightly. Thaw what you need overnight in the refrigerator.
Raw yolks: Toss after 2-4 days in the refrigerator. Egg yolks can be frozen for up to 3 months. Freezing them requires a bit of extra attention because they become gelatinous when frozen alone, which makes them difficult to use. To freeze properly, add 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup to each 1/4 cup of yolks (4 yolks) and beat together. Your choice of salt or sugar depends on whether you plan to use the yolks in a savory or sweet dish.
Hard cooked: Toss after 7 days in the refrigerator. Hard cooked yolks can be frozen for up to 3 months. Hard cooked whites become watery and tough if frozen.
Mayonnaise
Prepared mayonnaise: Toss after 2 months in the refrigerator. Prepared mayonnaise does not freeze well.
Homemade mayonnaise: Toss after 1 week in the refrigerator. Homemade mayonnaise does not freeze well.
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