54187 leftover soup that doesnt leftovers Recipes

skirt steaks, leftover (sliced ), salad greens, onion (thinly sliced ), potatoes (cooked cut in cubes ), celery ribs (sliced ), sun-dried tomatoes (chopped ), sour gherkins (chopped ), english cucumber (peeled, halved & sliced ), parmesan cheese, freshly grated, light olive oil, red wine vinegar, dijon mustard, mayonnaise, herbes de provence, sugar, salt, pepper

active dry yeast, bread flour, plus extra for kneading, toasted uncooked old fashioned rolled oats, plus 1 tbsp, divided, kosher salt, leftover, cooked old fashioned rolled oats, at room temperature, warm water, agave syrup, olive oil, plus extra for bowl and pan, egg yolk, water

flour, sugar, eggs, melted butter, juice and zest of about 1/3 to 1/2 lemon, leftover cranberry relish

dry bread stuffing mix, sour cream, condensed cream of mushroom soup, condensed cream of celery soup, dry onion soup mix, french-style green beans, drained, cooked, chopped turkey meat

flour tortilla (any flavor , i used low carb), vidalia onion, finely chopped, red bell pepper, finely chopped, mixed salad green, leftover shredded bbq pork, warmed up (cooked ), avocados, diced, shredded cheese (any flavor you like )

leftover cooked turkey, brown and white meat, softened butter, cayenne pepper, nutmeg, grated, lemon , juice of, only, butter , for melting

leftover roasted turkey, chopped, hard-boiled eggs, chopped, dill relish or 2 tbsp sweet relish, green onions, finely sliced, miracle whip or 3 tbsp mayonnaise, salt, pepper

sesame pita bread, leftover tri-tip steak (cooked !), red onion, apple, caesar salad dressing (can substitute mayo), olive oil, worcestershire sauce, salt

any kind leftover cooked rice (rice works better) or 1 cup prepared risotto (rice works better), cooked egg, cubed (actually it s a quiche or frittata but recipezaar won tsp let me post those), chopped bell pepper (or any other veg.just make sure that if you want it cooked, it already is), olive oil

pita pockets, leftover chicken, shredded, yogurt, garlic, minced, cucumber, peeled and sliced, salt and pepper, tabasco, green leaf lettuce, red onion, sliced, tomato, sliced into wedges

eggs scrambled, milk, butter, salt, pepper, old bay seasoning, garlic, celantro, chopped leftover meat from last nights dinner.stake , chicken, pork, shrimp, etc............, chopped leftover veggies (or any fresh garden veggies), cheese of your choice

chicken bouillon, uncooked rice, packs turkey gravy mix (enough to make 2 cups gravy), poultry seasoning (idea courtesy of oldgringo), black pepper to taste, unsalted butter, leftover turkey to taste

milk, leftover cooked rice, whole eggs, sugar, vanilla extract, cinnamon, raisins

crushed saltines, grated parmesan cheese, egg, water, leftover meat loaf slices (each about 3/8 inch thick ), shortening for pan-frying, ketchup , optional

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish

condensed cream of celery soup (10 oz), condensed cream of mushroom soup (10 oz), cooked chopped turkey meat, dry onion soup mix (1 oz), sour cream

leftover chicken piece (include bones and trimmings), chicken broth, water, chicken bouillon cubes, condensed cream of chicken soup, salt, pepper, poultry seasoning, bay leaf, barley or 1/2 cup uncooked rice, carrot, sliced, frozen corn, potatoes, cut up into 1/2 in. cubes (optional)