31 pan leftovers Recipes

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

eggs, half-and-half, a dash of cumin, leftover taco meat, reheated (i just microwave it until warm), leftover mexican grated cheese, leftover sliced black olives, leftover diced onions (if you prefer your onions cooked, just throw them in the pan when you put in the eggs), leftover jalapeno slices, diced finely, what other leftovers have your got that might go well with this, leftover salsa, leftover guacamole, leftover sour cream, any other toppings you might have laying around, butter for medium frying pan

ramen noodles, teriyaki sauce, light sesame oil, lime , juice of, sriracha sauce, garlic clove, crushed, fresh grated ginger, chopped leftover cooked chicken, red pepper, finely chopped, shredded raw cabbage, carrot, grated, kosher salt, chopped peanuts

refrigerated crescent dinner rolls, cream cheese, softened, sour cream, leftover ground beef, seasoned with, taco seasoning (leftover taco meat), shredded cheese, lettuce, tomato, black olives, sliced green onion, salsa, guacamole , if you want

leftover mashed potatoes, cooked arugula , squeezed of liquid and chopped, feta cheese, crumbled, garlic cloves, minced, red pepper flakes, salt and pepper, egg, eggs, slightly beaten, cream, flour, seasoned with, salt and pepper, breadcrumbs, vegetable oil , to fill pan by 3 inches (for frying)

vegetable oil, baking potatoes, peeled and cut into 1/4-inch dice (about 1 lb), salt and pepper, onion, chopped (about 1 1/2 cups), green bell pepper, chopped, leftover pot roast (cut into 1/4-inch dice ), leftover pan juices (optional), eggs

note..folks i know this looks really long..it is, easy..i just gave lots of detail..it is easy easy !! :(), wonderful oriental flair shrimp fried rice, a very colorful and delicious meal for 4, raw shrimp, shelled and deveined, salt, freshly ground black pepper, cornstarch, cooking oil, divided, eggs, beaten, stalks green onion, minced, leftover rice , grains separated well, frozen peas and carrots, defrosted, soy sauce, sesame oil, in a bowl, toss the shrimp with the salt, pepper and cornstarch., let marinate for 10 minutes at room temperature., heat a wok or large saute pan on high heat., when the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tbsp of the cooking oil and swirl to coat pan., add the shrimp , quickly spreading out around the cooking surface area so that they are not overlapping., let fry , untouched for 30 seconds., flip over and let the other side fry for 30 seconds, or until about 80% cooked through., shrimp from the pan onto a plate , leaving as much oil in the pan as possible., turn the heat to medium, let the pan heat up again. add the eggs, stirring in a quick motion to break up and scramble the eggs. when the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp., use paper towels to wipe the same wok or saute pan clean and return to high heat with the remaining 1 tbsp of cooking oil, swirling to coat., when the oil is very hot , add the green onions and fry until fragrant, about 15 seconds., add in the rice and stir well to mix in the green onions throughout. spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes., use the spatula to toss the rice, again spreading the rice out over the surface of wok., drizzle the soy sauce all around the rice and toss., add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients., let everything heat back up again , until the rice grains are so hot they practically dance, taste and add an additional soy sauce if needed .

pie crust, enough for bottom and top of large pie pan (i use the frozen crust), cooked chicken, leftover vegetables (such as broccoli, mushrooms, carrots, spinach), tomatoes, chunk-chopped (if using fresh veggies, parboil or steam slightly before using), basil, oregano, garlic powder, paprika, salt & pepper, sour cream, cream, grated cheddar cheese or 2 cups monterey jack cheese

vegetable oil cooking spray, cream of chicken soup, cheddar cheese soup, cream of mushroom soup, tomatoes, whole chickens, cooked , boned, and chopped or 4 cups leftover cooked chicken, unsalted butter, for greasing pan, flour tortillas, shredded cheddar cheese

leftover shredded cooked beef (or more ) or 16 oz cooked pork (or more), provolone cheese, banana peppers, sliced, vidalia onion, sliced, leftover pan juices or 8 oz broth, submarine buns, oil or 1 tbsp butter

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

cooked chicken paillards, chilled and 1/4-inch slices (pan seared), egg yolks, anchovy fillets, garlic, pommery mustard, canola oil plus 1/2 tbsp sesame oil, mix together, juice of 1 lemon, shaved reggiano parmesan, salt and black pepper to taste, heads baby romaine , prepped into whole, washed leaves, toasted sesame seeds

whole eggs beaten, shredded cheese, milk, whole onion diced, cooking spray to coat pan

ground beef (or leftover beef tips), condensed cream of mushroom soup, au gratin potatoes, boiling water, cooked vegetables , of your choice (optional-, mixed veggies or green beans are good!)

butter, plus more for buttering pan, flour, milk, warm, eggs, fresh dill, chopped, nutmeg, ground , to taste, salt, black pepper, freshly ground, penne pasta, uncooked, water , boiling salted, for cooking pasta, pot roast, leftover, chopped, beef broth, gravy, leftover, parmesan cheese, grated

turn around the pan ) extra-virgin olive oil, carrots, chopped, up to 2 cups of leftover baby carrots, chopped, ribs celery, chopped, onion, chopped, salt and pepper, bay leaf, fresh or dried, chicken stock, light and dark cooked turkey meat, diced, a handful of flat leaf parsley leaves, chopped, frozen peas or leftover prepared peas, optional

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

firm silken tofu, coarsely chopped, cooked brown rice or 1 1/2 cups leftover cooked rice, zucchini, coarsely grated and squeezed to remove excess moisture (360g or about 111/2 oz), brown onions (150g) or 1 medium 1 yellow onion, finely chopped (just under 5oz), packaged breadcrumbs (100g or approximately 31/2 oz), rosemary (optional), sage (optional), walnuts, finely chopped, eggs, flat leaf parsley, finely chopped, garlic cloves, crushed or 1 -2 garlic clove, finely chopped, olive oil, for pan-frying , probably less if you use a non-stick pan, lemons, cut into wedges, salad greens or baby spinach leaves, to serve, greek yogurt, to serve