37726 leftover pasta muffins oamc Recipes

  • Leftover (Or Not) Pasta Muffins OAMC
    cooked pasta , cut into about 2 inch strands (tossed in y... and
    6 More
    cooked pasta , cut into about 2 inch strands (tossed in your favorite sauce), eggs (or egg beaters), shredded cheese, seasoned bread crumbs, garlic powder (optional), diced cooked meat (optional)
    15 min, 7 ingredients
  • Leftover-Pasta Frittata
    pasta, olive oil, eggs, parmesan cheese, salt and pepper
    5 ingredients
  • Leftover Pasta Salad
    cooked pasta (leftover ) and
    12 More
    cooked pasta (leftover ), halved red seedless grapes or 1 cup green seedless grape, diced cheddar cheese, diced ham, diced green onions, mayonnaise, sour cream, dijon mustard (with whole seeds), apple cider vinegar, sugar, salt, pepper, dill weed
    20 min, 13 ingredients
  • Leftover rice muffins
    rice, grated cheese, black olives or 1/4 cup green olives and
    3 More
    rice, grated cheese, black olives or 1/4 cup green olives, onions or bell peppers or dill pickles (what ever you decide), leftover over ham or chicken or turkey or 1 can tuna or 1 can salmon (anything goes), egg
    40 min, 6 ingredients
  • Veggie Pasta Shells (Oamc)
    uncooked jumbo pasta shells, vegetable broth and
    9 More
    uncooked jumbo pasta shells, vegetable broth, carrot, minced, potato, peeled and diced, onion, finely chopped, ricotta cheese, shredded mozzarella cheese, egg, grated parmesan cheese, spaghetti sauce
    1 hour , 11 ingredients
  • Rosalie's Chicken Pasta Casserole - OAMC
    cooked chicken, cubed and
    6 More
    cooked chicken, cubed, pasta, uncooked (elbows, shells , etc), celery, chopped, milk, cream of mushroom soup, cheddar cheese, shredded, mixed vegetables, drained
    1 hour , 7 ingredients
  • Frittata (Basic Pasta and Cheese)
    eggs, cream and
    6 More
    eggs, cream, grated cheese , of choice (eg. parmesean or swiss and or cheddar), cooked leftover pasta , of choice (eg. penne or spagetti), coarsely chopped fresh herbs of choice (eg. thyme or parsley or basil), salt, black pepper, olive oil
    30 min, 8 ingredients
  • Leftover Turkey Cheesecake
    leftover turkey gravy, cream cheese, softened and
    5 More
    leftover turkey gravy, cream cheese, softened, ricotta cheese, eggs, leftover turkey gravy, leftover roast turkey, white and/or dark meat, diced, cranberry sauce
    50 min, 8 ingredients
  • Leftover Corned Beef Hash A Family Favorite
    leftover corned beef, chopped or minced and
    9 More
    leftover corned beef, chopped or minced, leftover medium potatoes, chopped onion, butter, minced parsley, preferably fresh, heavy cream or broth from cooking corned beef (enough to moisten) i used cream, spray oil a large saute pan, salt and pepper to taste, paprika (optional) on top of eggs, eggs (optional) i used 4
    30 min, 10 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Leftover Pizza Breakfast Casserole
    leftover pizza, cut into 3/4-inch squares, eggs, beaten and
    9 More
    leftover pizza, cut into 3/4-inch squares, eggs, beaten, milk, shredded mozzarella cheese, chopped onion, butter, melted, garlic, minced, dried oregano, salt, grated parmesan cheese , or to taste, red pepper flakes , or to taste
    1 hour 20 min, 12 ingredients
  • Leftover Pot Pie
    leftover turkey, chopped or shredded, turkey gravy and
    4 More
    leftover turkey, chopped or shredded, turkey gravy, mixed vegetables, unbaked pie shells, cornstarch (optional), water (optional)
    6 ingredients
  • Pizza English Muffins - OAMC Pizza English Muffins - OAMC
    ground beef, bulk sausage, onion, tomato paste and
    7 More
    ground beef, bulk sausage, onion, tomato paste, garlic salt, dried oregano, cayenne pepper, english muffins (or i like to make my own), shredded mozzarella cheese, shredded cheddar cheese, shredded swiss cheese
    30 min, 11 ingredients
  • Mediterranean Vegetable Pasta Sauce (Oamc) Mediterranean Vegetable Pasta Sauce (Oamc)
    eggplant, washed, onion, red pepper, washed and
    7 More
    eggplant, washed, onion, red pepper, washed, garlic clove, crushed, olive oil, paprika, pasta sauce , napoletana, store bought, fresh flat-leaf parsley, chopped, fresh ground black pepper, pasta
    45 min, 10 ingredients
  • Red Pesto Lamb With Pasta (Freezable/Oamc) Red Pesto Lamb With Pasta (Freezable/Oamc)
    ground lamb, onion, finely chopped and
    5 More
    ground lamb, onion, finely chopped, garlic cloves, finely chopped, red peppers , deseeded and diced, red pesto sauce, chopped tomatoes, dried pasta shapes
    40 min, 7 ingredients
  • Leftover Meatloaf Pasta Leftover Meatloaf Pasta
    leftover meatloaf, crumbled (i prefer yes, virginia there... and
    12 More
    leftover meatloaf, crumbled (i prefer yes, virginia there is a great meatloaf), green onions, sliced, baby spinach, fresh, garlic, minced, green bell pepper, diced, tomato, diced, oregano and basil tomato sauce, basil, salt & pepper, extra virgin olive oil, wine (i had white zinfandel on hand and it worked great), spaghetti, cooked, cheese, to serve on top (blend of romano, parmegiano, and asiago are good)
    25 min, 13 ingredients
  • My Favorite Leftover Pasta Dish My Favorite Leftover Pasta Dish
    spaghetti sauce, homemade spaghetti sauce and
    6 More
    spaghetti sauce, homemade spaghetti sauce, cooked pasta , your choice but reg spaghetti is good, ricotta cheese, shredded mozzarella cheese, shredded provolone cheese, sliced black olives, green olives
    40 min, 8 ingredients
  • Leftover Turkey Hotpot Leftover Turkey Hotpot
    leftover turkey meat and
    5 More
    leftover turkey meat, leftover prepared stuffing (i used sage and onion), leftover gravy, potato, salt & pepper, butter
    2 hour 10 min, 6 ingredients




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