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    You are in: Home / Cookbooks / Left Over Creations! Vegetables
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    89 recipes in

    Left Over Creations! Vegetables

    A creative use for leftover vegies...when I'm just doen with eating the "straight"!
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    1 Reviews |  By Molly53

    A thrifty recipe that they will never suspect as a leftover dish. Great for recycling the remains of holiday feasting. From the Mississippi Valley Cookbook of Midwestern Recipes, Culinary Institute of Chicago, 1947.

    Recipe #144564

    A unique twist on chili--try it, it will surprise you.

    Recipe #82962

    A way to use up leftover cooked vegetables--you can use one vegetable or a mixture. The marinade has three of my favorite flavors: thyme, garlic and hot pepper sauce. I like to use a hot pepper sauce that is reasonably hot, but not so hot that the pepper taste gets lost in the sheer hotness of it. Since I don't use a lot of salt myself, I make sure to serve with salt and pepper so others can adjust these seasonings to their taste. Preparation time does not include marinating time. I like them best made a day ahead and marinated overnight, but you could probably get away with a much shorter time than that.

    Recipe #144417

    so easy and delicious; unlike anything you've had before. once again, i halfed the recipe and used my family as guinea pigs. the result? NO LEFT OVER! (recipe from Emeril)

    Recipe #26087

    I just cook for 2, so I always have leftovers. A lot of people turn their noses when they see this kind of pink salad, but it is good.

    Recipe #61017

    This is one of my children's favorite meals. It has protein, vegetable and starch so I'm happy too. Easy to prepare and can be frozen for make-ahead cooking.

    Recipe #33426

    As a young kid running the streets with my friends, I remember going to the back door of the neighborhood tavern and begging the cooks for pierogies. Nothing tasted better than those pleaded for treats. Since I can no longer do that, here's the next best thing. Hope you enjoy.

    Recipe #66815

    11 Reviews |  By PanNan

    This popular Dutch "fast food" is a great way to use left overs like meat and mashed potatoes. Typically, croquettes are sold by street vendors and snack shops in Holland, but they are very easy to make.

    Recipe #39129

    A wonderful side dish that everyone will love. Very easy

    Recipe #41344

    5 Reviews |  By BothFex

    I was once asked to cater a tea party. I made 4 beautiful quiches and had this pie as a "back-up" dish. When all was said and done. We had quiche left overs, but no potato egg pie. Isn't that just always the way? Go figure.

    Recipe #45536

    We love perogies! I thought why not create my own version. I took these to a Christmas Party and they won rave reviews and I also took home an empty 9 x 13 -- not a CRUMB to be found!

    Recipe #49254

    This is a tasty, quick, and easy dish to prepare when you have no time to plan for supper. This is so easy to prepare and will please a hungry group of children on a chilly day. You may substitute peas & carrots for the green beans if you prefer. You may also substitute ground lamb for the ground beef, or even leftover minced roasted beef/lamb (in which case just saute the onions alone and mix with the cooked meat). I usually use homemade leftover garlic mashed potatoes in this, but if all you have is instant, well - this is supposed to be a Lazy Mom's dish, so go ahead. I garnish this with a sprinkle of paprika if I am leaving out the cheese. Don't worry about the lack of salt & pepper in the meat - the soup provides all the seasonings and is the "secret" ingredient. Doubles well, and also can be made the day before, chilled and baked the next day for a hot lunch.

    Recipe #61807

    Me and a friend were hungry, and we were looking online for recipes that used bacon. We ended up modifying a mashed potato recipe into these delicious sandwiches.

    Recipe #84236

    Anglesey, separated from North Wales by the Menai Strait, is a large island extending into the Irish Sea. Anglesey eggs, a simple and tasty way of using up left over potatoes and heels of cheese, have been enjoyed for tea or supper by many Welsh and English vacationers here.

    Recipe #24357

    Another of my favorite recipes from the Sunset International Cookbook. The original recipe called for peeled and chopped raw potatoes but I've never had good luck using raw potatoes for this recipe. Therefore my adaptation is to use leftover cooked (mashed) potatoes. Can be served as a main meal sidedish or for breakfast.

    Recipe #125305

    I found the basic idea for this recipe in one of those "checkout aisle" cookbooks. I changed a few things to suit my family's tastes.

    Recipe #114083

    This is a meal for the kiddies, something my mom used to make. It's a good way to use up leftover mashed potatoes. My son was skeptical,but after trying them,decided that they were pretty good.

    Recipe #128913

    This is ultimate comfort food. It's also a great way to get those picky vegetable eaters to eat their veggies!!!

    Recipe #82988

    5 Reviews |  By Andrea

    This is a quick and very tasty dish. I found it on meals.com (courtesy of Washington Fryer Commission).

    Recipe #17593

    This is the ultimate Thanksgiving/Christmas dinner leftover recipe. The recipe keeps in mind that the ingredients being used are from separate dishes that are *already* seasoned. If you are making either of the potatoes from scratch for the recipe, go ahead and season them as if you were making that dish to serve as a side. The same with the gravy, if it is not homemade roasted turkey gravy, add some more seasoning to it. Of course you do not have to have leftovers to make this, but it is a good way to use up the turkey, mashed potatoes, sweet potatoes and gravy without the dish tasting like leftovers. I have also made it with chicken with excellent results. This is a real family pleaser and our 4 year old actually asks for this for dinner a lot. The original recipe was adapted from Chef Jimmy Bradley of the Red Cat in New York City. It can also be prepared in individual 1 1/2-cup ramekins; check them for doneness after 20 minutes. WINE: A bighearted Chardonnay will echo the texture of the smooth gravy and the soft mashed potato topping. Look for a reasonably priced, fruity wine, such as Australia’s 1999 Rosemount or the 1999 Lindemans Bin 65.

    Recipe #133816

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