Marlene2
Cook
I have two questions. I am having company Monday. stew always tastes better the second day, but I would like to do half on Sunday and finish it off the next. I thought if I browned the meat, added the garlic/onion/bay leaf etc. etc., and cooked it slow the first day - then cooled and refrigerated - the next day add the carrots and other veggies and cook it another couple of hours in the oven, it would be much tastier. Has anyone tried this??? Also, I froze some twice baked potatoes and wondered if I should defrost them before heating them up or just put them in the oven frozen. The only thing about the second idea is that I would like to put some more cheese and some onion and bacon on top before heating and that would be difficult with frozen ones. Thank you. Oh, I have some frozen uncooked cabbage rolls also. Are they best putting a sauce on them and cooking them from frozen state or defrosting them first? I guess that is 3 questions!!!