leftovers

Make an easy creamed chicken recipe to put your roasted chicken leftovers to good use or prepare a quick, make-ahead weeknight dinner. Creamed chicken is classic...

Creamed Chicken

unsalted butter (1/2 stick)

all-purpose flour

chicken broth

milk

chicken, medium dice

apple cider vinegar

Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry.

Each serving provides 702 kcal, 4g protein, 79g carbohydrates (of which 11g sugars), 24g fat (of which 5g saturates), 6g fibre and 3.5g salt.

Chicken egg-fried rice

vegetable oil

egg,

spring onions, sliced

grams/1¾oz frozen peas

pouch microwavable rice

chicken

sesame oil

tbsp dark soy sauce

Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast

Leftover lamb curry

onions, roughly chopped

garlic clove, chopped

thumb sized piece ginger, peeled and chopped

tbsp oil

tbsp medium curry paste

can chopped tomatoes

red chilli,

cinnamon

lamb stock

leftover roast lamb, chopped into large chunks

coriander,

basmati rice, naan bread

Whizz the onion, garlic, ginger and 200ml water in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> until you have a smooth paste.&nbsp;

Heat the oil in a <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> and fry the onion mixture&nbsp;for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon&nbsp;and&nbsp;chilli. Pour in&nbsp;the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.

Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.&nbsp;

An easy homemade gnocchi recipe made with leftover mashed potatoes.

Leftover Mashed Potato Gnocchi

potatoes

salt

all-purpose flour, divided (you may not need it all)

Add mashed potatoes, egg, and a pinch of salt to a large mixing bowl.

Add 1/4 cup of flour to the bowl and gently stir to combine. The amount of flour you need will vary based on your mashed potato recipe &#8211; I find I usually need around 1 cup to get a gnocchi consistency I like. I recommend adding flour 1/4 cup at a time until the dough feels right. You can mix the first bit of flour in with a spoon or spatula, but after that it&#8217;s helpful to use your hands to finish mixing. When the dough is ready, it should be soft and pliable, but not sticky. Avoid overworking the dough &#8211; this can cause chewy, gummy gnocchi.

Lightly flour a large cutting board and a sheet pan or large plate.

Use a knife to divide gnocchi dough into 4 or 5 sections. Place one section of dough on the cutting board and use your hands to gently roll it into a long rope, a little less than 1&#8243; thick. If the dough gets sticky as you roll it, dust it with some extra flour.

Use a knife to cut the rope of dough into 1&#8243; pieces &#8211; these are your gnocchi! Transfer the cut gnocchi to your lightly floured sheet pan and repeat the rolling and cutting process with the remaining dough. If you&#8217;d like, you can roll each gnocco across a gnocchi board or the tines of a fork to form ridges (see recipe notes).

Bring a large pot of water to a boil and add a generous pinch or two of salt.

Carefully add gnocchi to boiling water give them a gentle stir. Cook for 2-3 minutes until gnocchi float to the top of the water. Drain and toss with your favorite sauce.

Great recipe! I used leftover Yukon gold mashed potatoes, a whole egg and enough flour to bring the dough together and not be sticky. Topped them with butter, white truffle salt, Aleppo pepper and Parmesan - they were delicious.

Just tried this recipe to save a whole heap of left over mash potato being wasted and it was DELICIOUS. So light and fluffy!! Definitely going to try it again!

Love this recipe, so easy.  it worked out perfectly for me...

I made this recipe and Tossed Them with shrimp and a Parmesan cream sauce and this is absolutely magnificent. I will never throw out the leftover mashed potatoes again. Thank you for this recipe

Absolute first time making Gnocchi and an absolute winner!!  Thank you so much.

Good base recipe. Want to take it to the next level? Chop up fresh herbs and add ricotta.

Thanks for this recipe! I was making Olive Garden Chicken Gnocchi Soup, and this recipe worked so great with it. I didn't even cook them first--just threw them in the broth with the chicken. So Yummy! Thanks for sharing it!

I easily made a double batch so that I had some to freeze. These gnocchi were delicious and lighter than many premade frozen varieties!

SOOOO GOOD! Thank for you for this recipe !!

https://content.jwplatform.com/videos/MBc82984.mp4

Easy homemade gnocchi made with leftover mashed potatoes!

Leftover Mashed Potatoes Gnocchi

This omelet is perfect for using up a leftover burger patty for a totally delicious brunch recipe! Top it with traditional cheeseburger fixings and enjoy!

Easy Cheeseburger Omelette

tbs butter

leftover cooked cheeseburger patty

onion

eggs

water

Worcestershire sauce

salt and pepper

shredded cheese

Ketchup or 1000 island dressing

Heat a small skillet over medium heat. Add the butter and swirl to coat pan. Add the onion and cook for 3 to 4 minutes.

Add the cheeseburger patty and break up into small pieces. Cook for two or three minutes longer to get everything heated through and onion is softened.

Remove the beef and onion from the pan and set aside.

In a small bowl whisk together the eggs, water, and Worcestershire sauce until a bit frothy.

Pour the egg mixture  into the skillet. Cook until edges are just set, occasionally pulling in from the edges with a small spatula, sweeping in towards the center.

Swirl pan and repeat once or twice. Cook until the bottom is almost set but the top is still a bit wet. Add the burger and onion to the center of the omelet.

Get fancy and flip if you want things to possibly end badly (not saying that I&#x27;m speaking from experience or anything). Otherwise, fold over and sprinkle with cheese. Cover and let the cheese melt, about 1 minute longer.

Off heat, season with salt and pepper. Transfer the omelet to a serving plate.

Serve with ketchup or 1000 dressing and other cheeseburger fixings if desired.

https://embed.mediavine.com/videos/sfwvev0h5cgeluerlpdu

Have a leftover cheeseburger and hungry for breakfast? This is a quick recipe that makes the best of things by using leftover burger patties as the filling for a delicious omelet recipe!

Cheeseburger Omelet

An easy slow cooker split pea soup recipe.

Slow Cooker Split Pea Soup

green

carrots,

medium celery stalks, medium dice

medium yellow onion, medium dice

garlic cloves, minced

Italian parsley sprigs

bay leaf

meaty ham

(1 quart) low-sodium chicken or vegetable broth

Kosher salt

black pepper

A lovely gooey baked Camembert with loads of crusty bread for dipping is always a winner 

Beautiful baked Camembert

Camembert

garlic

rosemary

olive oil

bread stale

sea salt

cranberries

mixed nuts

https://www.youtube.com/watch?v=j-l9B3YMNRA

Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup

Curried squash, lentil & coconut soup

butternut squash,peeled, deseeded and diced

carrot,diced

tbsp curry powdercontaining turmeric

red lentil

vegetable stock

coconut milk

coriander and naan bread,to serve

Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.

Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

Spicy Cabbage Salad with Turkey and Peanuts recipe | Epicurious.com

kosher salt,

anchovy

lemon zest

lemon juice

rice vinegar

soy sauce

white miso

sugar

celery stalks, celery leaves

scallions, green parts only, thinly sliced on a diagonal

serrano chile, thinly sliced

cilantro leaves

turkey meat

coarsely chopped salted, roasted skin-on peanuts

black sesame seeds

You’re familiar with French dip, of course. In a stroke of holiday genius, you’ll use the turkey carcass to make a dark poultry stock with warming spices, a little sugar for lip-smacking goodness, and fish sauce for saltiness and “can’t-quite-put-my-finger-on-it” depth. Sandwiches never had it so good.

Turkey French Dip

turkey carcass

scallions,

ginger, peeled, sliced

star anise pods

cinnamon stick

fish sauce

coriander seeds

fennel seeds

Kosher salt (optional)

mayonnaise

chili paste (such as sambal oelek)

turkey

ciabatta or other sturdy sandwich rolls, toasted

hoisin sauce

Tender herb leaves lime

Bon Appétit

Bring turkey carcass, scallions, ginger, star anise, cinnamon, fish sauce, sugar, coriander seeds, fennel seeds, and 4 qt. water to a boil in a large pot. Reduce heat, skim surface, and simmer until liquid is reduced by nearly half, 2–2½ hours.

Strain broth through a fine-mesh sieve into a large saucepan; taste and adjust seasoning with salt if needed.

Whisk mayonnaise and chili paste in a small bowl to combine. (If you like it extra-spicy, add more chili paste.)

Heat leftover turkey in 1 cup broth in a medium skillet until warmed through.

Assemble sandwiches with rolls, spicy mayonnaise, hoisin sauce, herbs, scallions, and bean sprouts. Serve with lime wedges and jalapeños alongside, as well as a small bowl of warm broth for dipping.

This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.

Turkey Shawarma with Crunchy Vegetables

plain whole-milk Greek yogurt

garlic clove, finely grated

lemon juice, divided

coriander

cumin

½ teaspoon smoked paprika

turmeric

cayenne pepper

unsalted butter, divided

vegetable oil, divided

red onion, halved, very thinly sliced

Persian cucumbers,

carrot, peeled,

radishes, trimmed, thinly sliced

red wine vinegar

herbs

white pitas with pockets, warmed

Hot sauce (for serving)

Mix yogurt, garlic, lemon zest, and 2 tsp. lemon juice in a medium bowl; season with salt. Set yogurt sauce aside.

Mix black pepper, coriander, cumin, paprika, cinnamon, turmeric, and cayenne in a small bowl. Heat 2 Tbsp. butter and 1 Tbsp. oil in a large skillet over medium. As soon as butter is melted, add half of spice mixture and cook, stirring, until fragrant, about 30 seconds. Add half of turkey meat and toss to coat. Transfer to a large bowl. Repeat with remaining 2 Tbsp. butter, 1 Tbsp. oil, spice mixture, and turkey meat. Add remaining 1 tsp. lemon juice to turkey mixture and toss to combine.

Toss onion, cucumbers, carrot, radishes, and vinegar in a large bowl to combine. Add herbs, season with salt, and gently toss again.

Cut 1" off top of each pita and stuff back into pocket, nudging it all the way to the bottom. Spread some of the yogurt sauce inside each pita without tearing sides and fill with turkey and vegetable mixture. Serve with hot sauce and remaining yogurt sauce.

Here's what you need: whole wheat, baking powder, cinnamon, salt, large eggs, milk, olive oil, maple syrup, vanilla extract, mashed sweet potato, oil, cranberry sauce, orange juice, maple syrup, pink lady apple, water, raw pecans, crumbled goat cheese

Thanksgiving Leftover Sweet Potato Waffles Recipe by Tasty

whole wheat

baking powder

eggs, room temperature

maple syrup

vanilla extract

sweet potato

choice,

cranberry sauce

orange juice

pink lady apple

pecans,

goat cheese

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the waffles: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

In a separate large bowl, whisk together eggs, milk, olive oil, maple syrup, vanilla, and sweet potato until smooth.

Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined, making sure not to overmix the batter.

Scoop enough batter to fill your waffle iron into the center. Close the iron and cook for 5-6 minutes, until the waffle is golden brown and cooked all the way through. Remove the waffle and repeat with the remaining batter.

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The most viewed leftovers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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