I have a huge portion of leftover chateaubriand from a top-notch steakhouse I went to last night and I'm trying to decide how to morph it into dinner tonight. I saw
this thread but nothing really stood out at me so I'm looking for other ideas. I don't really want to turn it into sandwiches but I will if the collective wisdom tells me that's the best way to go. Also, the meat is a little more rare than I'd prefer so is there a way I can cook it a bit more without ruining it?
posted by _Mona_
on Feb 24, 2013 -
9 answers
I made some delicious slow-cooker pulled pork using
this chow.com recipe. I cooked the pork shoulder with the skin on, believing it to add flavour. After cooking, it came right off, along with a thick layer of fat. I've looked up pork scratching recipes, but none of them take into account that I cooked it for 8 hours beforehand. I'd like to do something useful with it, but I'm not sure what. Is it destined for my tummy or the bin?
posted by Magnakai
on Jan 20, 2013 -
9 answers
I just threw out a lot of food and I don't want to do that next year. Please suggest recipes that will help me use up Passover leftovers. Difficulty level: kosher for Passover.
[more inside]
posted by bq
on Apr 17, 2012 -
11 answers
Super Concentrated Soup? So I made split pea and pesto with pork soup two nights ago and I made too much. It also sat on low for a bit too long and is now a thick green paste. What do I do with it? Is it still safe to eat? Can i do anything to it besides adding water and making more soup? How best can I use these leftovers?
[more inside]
posted by The Whelk
on Mar 29, 2012 -
16 answers
Your favorite Chicken Casseroles with real vegetables and no hash browns? What is in them? How much? Double points for links to recipes that you love. Please limit my need to think or experiement.
[more inside]
posted by bilabial
on Feb 29, 2012 -
20 answers
Remove a cooked smoked ham from its cooking liquid before refrigerating the leftovers?
[more inside]
posted by Majorita
on Dec 25, 2011 -
8 answers
What can I cook with 3 or more kinds of leftover meat? With the elder Fnorde boy off at college, I'm finding more and more often that dinner leaves us with a small amount of meat left over, too small for a serving, but too big to blithely throw away. What ideas can you give me for things to cook that can use multiple different cooked meats? For example, the fridge now includes about 3 ounces each of grilled beef, pork tenderloin, and chicken legs. I'd like to use them up in a single dish. I can think of making fried rice or lo mein with mixed meat, or maybe burritos or hash. Any other ideas?
[more inside]
posted by Jasper Fnorde
on Oct 9, 2011 -
30 answers
Can I eat it --The FoodMiser edition: Is there anything useful that can be done with soggy cornflakes/rice crispies in milk?
[more inside]
posted by Ys
on Sep 1, 2011 -
16 answers
Piggy backing on my previous question about freezer friendly foods for a workplace drama fridge- now I need at home freezer help - how to freeze a variety of stuff so I can stop tossing out wilted celery, slimy mashed potatoes, etc. I have some ideas and need your input (or commiseration). What foods/ingredients do you freeze, amd how? Specifics inside, and begging for advice with freezables not listed.
[more inside]
posted by bilabial
on Nov 5, 2010 -
26 answers
I bought a box of frozen puff pastry. I live alone. Please help me make it into delcious meals for one, preferably with leftovers I can bring for lunch the next day (so, serves 4 might be ok). Savory and sweet. (I'm already hoping an apple thing, and maybe an apples/walnuts/cheese thing)
[more inside]
posted by bilabial
on Oct 12, 2010 -
19 answers
A woman caused a scene and walked out with a significant amount of food at my parents anniversary party. Should I write her a scathing email?
[more inside]
posted by yellowbinder
on May 17, 2010 -
76 answers
So, I have about 30 cups of brewed spiced tea (Celestial Seasonings Honey Vanilla Chai to be precise) leftover from a gathering at my house today. It was made in a percolator and is on the strong side and is sitting in a pitcher in the fridge awaiting its fate. Besides hydrating for the next few days with homemade iced chai lattes (not the worst thing in the world), are there any good uses for this?
posted by Burhanistan
on Apr 17, 2010 -
10 answers
Tips for making use of the leftover liquid contents of jarred goods (like roasted red pepper juice, pickle juice, cherry and lemon juices, etc.), please.
[more inside]
posted by ifjuly
on Feb 21, 2010 -
20 answers
I'm cooking an enormous standing rib roast for Christmas dinner. I expect to have a lot of leftovers. On Sunday I'm cooking a brunch. how can I use the leftover roast beef?
[more inside]
posted by bondcliff
on Dec 24, 2009 -
12 answers
[KitchenStorageFilter]: OK, this is pretty mundane, but we'd like to toss our old kitchen storage/Tupperware-wannabee containers and would appreciate some recommendations so we can replace them with something good.
[more inside]
posted by mosk
on Oct 26, 2009 -
36 answers
I have nearly 3 pounds of rump roast left over from a few days ago. Half of it is sliced, the other half not. I think maybe soup is in order. It would certainly be freezer friendly and wouldn't go to waste. Any suggestions on what to do with all this beef? Recipes?
posted by originalboo
on May 10, 2008 -
13 answers
Mom left me bogged down with more than a quart of cranberry leftovers after Thanksgiving. I would relish recipes for exciting things to do with it.
[more inside]
posted by olinerd
on Nov 26, 2007 -
24 answers
Is there some sort of mental disorder, syndrome or condition that causes people to prefer eating off OTHER people's plates?
[more inside]
posted by grumblebee
on Dec 23, 2005 -
39 answers
What's your favorite recipe that can be prepared ahead of time in bulk and frozen? I'm a single parent with a 13 year old girl to cook for. I work a normal job, then spend evenings doing the Mr. Mom number, housecleaning, clothes-washing, car-repairing, homework-helping etc. etc. My time for even minimal cooking is practically nil and I order pizza or bring home Chinese much too often. Does anyone know something good that I could make several copies of on Saturday and then freeze for later? Some years back Consumer Reports did a review of frozen chicken/veggie pies, and included a recipe for their own homemade and freezable pie that beat all the commercial ones on taste, nutrition and price. That's the kind of thing I'm fishing for here. FYI, I'm a middling cook (my biscuits succeed, my puff pastry fails.) Thanks very much!
posted by jfuller
on Jan 5, 2004 -
33 answers
