This delicious corned beef sandwich with cabbage slaw is a perfect use of leftover corned beef. Awesome on Rye Bread!
I bought a big batch arugula last week. I’ve made a salad, add it to sandwich and made stir fry arugula, but I still have some arugula sitting in my fridge. So I decided to make arugula pakora for an afternoon snack. I know deep fried vegetable is not the healthiest meal but I think it the easiest way to cook a big batch leftover vegetables. Besides that who can resist a plate of warm vegetable fritters? Arugula Pakora with Lemon Yogurt Sauce Ingredients Arugula Pakora 200 gr arugula 1 medium onion, finely sliced 1 medium carrot, peeled and cut into julienne strips 2 chillies, finely chopped 150 gr gram flour 1 teaspoon grated ginger 2 teaspoons ground coriander 1/2 teaspoon paprika powder 1 teaspoon garam masala 1 teaspoon salt 50-100 ml water oil for frying Yogurt Sauce 1/4 cup plain yoghurt 1/2 teaspoon fresh lemon juice salt and freshly ground black pepper to taste Cooking Directions Yogurt sauce: Combine the yoghurt, lemon juice, salt and freshly ground black pepper in a small bowl and set aside in the refrigerator. Arugula pakoras: Add all prepared vegetables to the bowl, add grated ginger and chopped chillies. Sprinkle all the dry spices, salt …
Leftover Prime Rib Philly Cheesesteak Sandwich is an amazing combination of prime rib roast, onions, bell peppers, and melted cheese stacked into a toasted sandwich roll!
Leftover Prime Rib Dip Sandwich is the perfect use for your leftover prime rib roast and the prime rib red wine au jus!
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A wonderful assortment of ideas for your leftover prime rib roast recipes! From prime rib pasta, soups & stews, to tacos, breakfast hash, & prime rib sandwiches! #bakeitwithlove #leftoverprimerib
My version uses leftover dinner rolls instead of bread.
The best way to use turkey leftovers is on this turkey club sandwich with black pepper parmesan mayo! Recipe by Grace Vallo.
This juicy Smoked Pork Loin is easy to make, and doesn't take long to get that wonderfully smoked flavor! It's perfect for serving to summertime gatherings of family and friends, and the leftovers make incredibly delicious sandwiches!!
I love cooking and spending my time in the kitchen. But during the busy day, I need to make something quick and simple for my lunch. One of my favourite dishes for a busy day is a wrap sandwich, it’s super quick and easy to make. There are many variations ingredients you can add to your sandwich wrap, you can use grilled chicken, spiced beef, fish or even your leftover Thanksgiving. For vegetarian version try this Arugula and Buffalo Cheese Wrap. For this vegetarian pita wrap, I use arugula, tomato slices and local buffalo cheese called dangke. Dangke is a fresh cheese from Enrekang, South Sulawesi. Traditionally this cheese prepared with water buffalo milk, but these days is more common to find dangke made of fresh cow milk. This unaged cheese made by curdling the heated milk with the sap of papaya, the curd then drained in a coconut shell and the excess water is pressed out. Arugula and Buffalo Cheese Wrap You can substitute dangke with paneer or firm tofu. If you substitute the cheese with tofu better to season the tofu with salt before you grill it. Ingredients Arugula and Buffalo Cheese Wrap 1 block buffalo cheese, paneer or firm tofu …
This is an irresistible way to dress up a store-bought baguette. Grated mozzarella and minced fresh garlic are the keys to this delicious cheesy garlic bread. Leftover garlic bread can be stored in the refrigerator for up to 4 days. Just wrap it on foil and reheat the bread in an oven for 5-7 minutes before serving. If you make this Cheesy Garlic Bread be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Grilled Cheese Sandwich with Onion and Chive Jam Cheesy Garlic Bread Ingredients 1 loaf crusty bread 100g unsalted butter, softened 1 egg yolk 3 cloves garlic, smashed and minced 25g grated parmesan cheese 1 tablespoon chopped chives or parsley 50g freshly grated mozzarella cheese Direction Cut the bread into 2cm thick slices. Mix together butter and egg yolk until fluffy and well combine. Add garlic, grated parmesan, and chopped chives, mix well. Spread the butter mixture over the bread slices. Bake at 350 for 8 to 10 minutes or until golden brown. Then put under the broiler for 30 to 60 seconds. Serve warm.
Use up that leftover turkey and make a Turkey & Avocado Torta with Chipotle Aioli. This Mexican sandwich is a much-needed change in flavor when we're all trying to use up those Thanksgiving leftovers!
I started making what I called “Savoury Cake” as finger food for my daughters’ parties. It’s easy to eat, flavoursome, and makes an alternative to sandwiches. It’s also a perfect toddler food recipe (I’ve never met a toddler who isn’t tempted by something that looks like cake)! This recipe shouldn’t be relegated to the ‘kids party food’ category though. When we had leftovers of this savoury bake from the kids’ parties we’d snack on it later, and realised just how versatile (and tasty!) it is. We started eating this for breakfast, as a side dish at lunch, and even as a late-night supper or snack. The ingredients make it similar to the filling of the British classic the quiche, but this is lighter on liquid and with flour added through. This gives it a lovely moist crumb and a slight crust. I love this as a packed lunch option (for myself or for the kids), and as a savoury afternoon treat when I’m feeling peckish. Feel free to mix it up with other vegetable varieties, or by adding ham or bacon.
One of my all time favorite easy comfort food meals, this Crockpot Yankee Pot Roast recipe turns out fall-apart good! The broth keeps it nice and moist, and be sure to save the broth for your leftovers as it makes a rich and delicious au jus for sandwiches.
This hearty leftover prime rib sandwich layers tender pieces of shaved prime rib, baby arugula, red onion slices, and a rich horseradish cream sauce! It's a flavor-packed combination that everyone is sure to love!
A healthy spread of plain thick yogurt, seasoned and flavored with minced garlic, along with leftover shredded turkey and cranberry chutney/sauce from Thanksgiving Day, or shredded rotisserie chicken or meat of choice on any other day; makes an easy filling for quesadilla as well as a delicious spread for grilled sandwiches.
Transform your leftover corned beef into the ultimate grilled sandwich, The Saint Patty Corned Beef Melt! Made with corned beef, melted cheese, sliced pepperoncini, sautéed onions, and Dijon mayo, this mouthwatering sandwich makes a perfect Saint Patrick's Day tradition!
A sweet, sticky, and rich mess of pancake, egg, cheese, and an extra helping of protein
This clean-out-the-fridge green sauce is the perfect way to use up leftover herbs! The recipe is more of a technique than an exact formula. You can use any leafy green herbs, such as parsley, cilantro, basil and/or mint (use just one or a mix!). Feel free to also throw in a few teaspoons of stronger herbs, such as rosemary, thyme, tarragon and/or chives. Garlic first gets blitzed in the food processor, then the herbs are added along with toasted nuts or seeds for body, and acid (in the form of lemon juice, lime juice or vinegar) for brightness. Don't skimp on the nuts, as they're essential for flavor and texture. Olive oil turns the ingredients into a lovely, spoonable sauce. For a lighter version, add a tablespoon or two of water before drizzling in the oil. Be sure to season the sauce well with salt and pepper, and aim for a good balance between the acid and the oil. The sauce is delicious as-is, but definitely check out the variations in the notes below! Spoon green sauce over meats or fish, toss it with pasta, slather it on sandwiches or drizzle it over roasted veggies or grain bowls. If you only have 1/2 cup of herbs or less, you can adapt the recipe using a mini food processor. *Check out my video above to see my herb storage tips!