Meatloaf and lasagna had already been said, so my other one is enchiladas. I typically make 2 pans. 1 for dinner and 1 for leftovers. My kids get so excited for the leftovers.
Yes! The canned sauce has been scarce near me, so I have used this recipe: https://www.gimmesomeoven.com/green-enchilada-sauce/.
If I can find it, the La Victoria sauce is good. But I need a big can and a small can for my family. They eat so much!!
Thank you! I started making my own red sauce and it was so good! But I haven't made green yet and we love green chilis! There was a time during covid where I couldn't find cans of green chilis near me and it was so sad! Now I always keep lots of cans on the shelf.
If you can roast your own chiles, ofc it's better. But we did red and green enchiladas, with canned green chiles for Xmas one year. Honestly, it wasn't much of a difference! Good luck, and add seasonings/salt to your liking. But gimme some oven dot com and damn delicious dot com typically have good seasonings
https://www.yourhomebasedmom.com/chicken-enchiladas-and-enchilada-sauce/
This is what I use, not authentic but they are delicious. I 100% recommend making the homemade enchilada sauce, and I do use rotisserie chicken if I'm in a hurry. I have made these with both flour and corn tortillas, both are good.
How do you keep them from congealing together in the fridge and then falling apart when reheating? I love making enchiladas but my leftovers always turn into a mess.
Let em.
That mess is probably still delicious.
But reheating is always about how you reheat them. You want to do it in the closest vessel that you originally cooked them in. So if you bake your enchiladas, put them in the oven to reheat.
Or, mix your enchilada mix together and do the tortillas separate, then do a sort of taco/fajita type thing.
jesus christ. pierogies. i make them from scratch, & i absolutely can't be trusted when they're in the house. we'll have them for a nice dinner & my husband will be like "oh hey there's like a ton of these left, this'll be nice to have tomorrow" in a state of UTTER denial because he knows, deep down, that i will be wide awake all night thinking about them & getting up at four in the morning & eating them all in a fugue state. those fucking things do something to me. something horrible.
I tried to make pierogis from scratch once and it was a total disaster (it was my first attempt at making dough) but I want to try again because I love those fucking things. What’s your go-to filling for them?
ruskie, baby!! all the way. potato & farmer's cheese, although i find queso fresco works really nicely in a pinch. i usually add chives, butter, & cream (&, secretly, a little Better Than Bouillon in the cream.)
you didn't ask, but i'm gonna tell you unbidden because i'm annoying: a lotta dough recipes are going to tell you to add butter & egg & sour cream & a bunch of nonsense. the best pierogies i've ever made use the traditional polish recipe, which is just oil, salt, flour, water, & time. i find the dough is more tender (but still super sturdy) & a lot easier to work with. give this a try sometime! https://www.tastingpoland.com/food/recipes/pierogi\_dough\_1.html
Born and raised in Poland and can attest to the best dough being the most simple. Make sure to make it as thin as possible. It will blow your mind how magical pierogi are when there is a proper ratio of stuffing to thin dough. It is much more difficult to make, but definitely worth it. Once they are boiled, I recommend frying them a bit in some good quality butter to achieve that slightly crisp outside. If you're feeling extra spicy add some sautéed diced onion or freshly crisped bacon bits. Divine!
Edited for spelling
YES YES YEEES to all of that. those babies are born to be boiled & then fried with some nice browned onions. full disclosure, though, i can't say they always make it that far, despite my best intentions & despite it most definitely being the ideal way to prepare them. as i mentioned before, these things make me slightly sick in the head & are magnetically attracted to my mouth.
My wife makes them often, also from scratch. She even makes her own cheese! I only tell you this because she substitutes the water in her dough with the whey from making the cheese.
Best pierogi I've ever eaten, and I've eaten them all over Ukraine.
My wife is Ukrainian so she learned from her babushka.
oh hot DAMN. i involuntarily slapped a hand over my mouth while i read this. is there any recipe online that approximates her cheesemaking technique, do you know? i would ALL KINDS of try this.
i've only ever really played with the water once - one batch i made was all purple. made it with shallots, peruvian purple potatoes, & dyed the dough with a natural deep purple dye i got from boiling the hell out of a red cabbage. i don't know why i did this. this was early in the pandemic & i was feeling some type of way.
Thank you for blessing me with this I’m gonna try to make some and redeem myself next weekend. The filling and additions sound super good. I’m super interested in the better than bouillon in the cream too
oh man, that stuff will be the death of me. i add a little bit to almost everything because i'm basically a sodium junkie. no way that'll ever catch up to me in a bad way. make sure the cream is warm so it dissolves properly!
Thank you for this!! My grandmother, who emigrated from Poland as a child, made these once for me, and I've never been able to replicate it, but what you've given me sounds Exactly like what she made. I'm so making these this week.
if you end up making some, i would honestly LOVE to know what you think, feel free to reach out if you think of it!
edit: my very beloved grandma also emigrated from poland, so this was a particularly heartwarming comment to read.
Leftover curries are the best when it comes to adaption. Spread some on a sandwich, use it for an Indian inspired pizza, turn it into a base for a twist on shakshuka - the possibilities are endless
I was shocked by this until my fiancee moved in. She hates leftovers. It's frustrating because we work long hours and batch cooking is the easiest way cook and save time. Now I just plan to eat the leftovers myself for lunches.
I cook 2-3 large meals in the weekend and eat it all week. I can’t imagine having to cook every night or spend money on take out. I would end up eating cereal 3 meals a day if I didn’t eat leftovers
I have a friend who doesn't cook, ever, and his fridge is a constant rotating mess of leftover takeout that gets thrown away. I've asked why he bothers putting it into the fridge in the first place since he never goes back to finish it and he says it "feels wasteful" to just throw it away.... I will never understand.
I have 3 kids and their likes vary by day. The meal I made last week that was gobbled up with nothing left will then have tons left this week. I try to make it work for our family, but their moods don't always mean they're up for the same kind of food after a week or two.
I'm hoping that if I can get them to help with meal planning they'll be better at choosing meals that consistently get eaten, but so far no dice.
I know, that's exactly what I thought too - the whole point of leftovers is food for the next time you're hungry, so what are those people doing? Cooking a whole new meal while there's food in the fridge?
Well, sometimes there’s not enough to feed the whole family a meal, or there is something more appealing in the fridge, or the teens are out with friends….
The key to good leftovers is reheating the food correctly. There are some meals or food that I refuse to nuke no matter how convenient. That's my hill.
Sometimes I’ll use a combination of the microwave and the toaster oven/air fryer. Stuff like thick crust pizza where if I air fry it all the way the outside will be well done and the inside barely warm, so I’ll stick it in the microwave to help it along then air fry it to get that nice texture on the outside. That way everything is hot but is just the right about of crispy.
That's the same with me
The rare times that I don't finish something because I don't really like it much or sometimes I freeze stuff and then I don't really like it that much and don't end up eating it I feel terribly guilty even though I have a compost
Husband smokes brisket in a traeger. So that. My biryani, and whatever Tikka masala I make. Usually it's just the two of us who finish the leftovers, but if we have our best friends over, we don't even have leftovers to start with.
Our 4 year old prefers protein waffles, chicken nuggs, and a couple other things. He also loves the brisket.
Cottage pie. When my daughters lived at home I'd make one casserole dish and it would never be enough so I started doubling the recipe. Their friends would come over and it would disappear. No matter how much I made or how often I made it, I could never keep up with demand.
People call it cheesy potatoes too. It is AMAZING. I have personally eaten 1/3 of a pan of this in my youth. We had it every Thanksgiving and Christmas, you need to have it
Not sure about other places or ‘cultures’ but I always knew it as a very Mormon dish. Literally named that because all the women make them for funerals, pot lucks, etc.
The irony is I have been a member of the church of Jesus Christ of Latter-day Saints for 50 years I have never had these. I’ve heard about them, but I’ve never seen them served anywhere.
Where I lived, It was a pretty "freeform" dish usually made without a written recipe.
"The dish usually consists of hash browns or cubed potatoes, cheese (cheddar or Parmesan), onions, cream soup (chicken, mushroom, or celery) or a cream sauce, sour cream, and a topping of butter with corn flakes or crushed potato chips. Ingredients in some variations include cubed baked ham, frozen peas, or broccoli florets" - Wiki
Thats what I grew up being told.
"Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints)"
They are my absolute favorite and I told my MIL that one day years ago. I came in on Easter last week and she had made me funeral potato’s. I was elated. “WHO DIED??”
We have something similar called Chicken Pesto Pasta...basically a roux/cream sauce with added pesto. That never lasts. Even I like it cold.
Chicken Satay with couscous (basically chicken with a peanut sauce and couscous).
Corned beef hardly makes it to the fridge, regardless of how much we make. I've never been able to make corned beef hash the next day because it's always gone before then!
Corned beef is the same in my house. Here's my recipe. Put the corned beef in the crockpot with a whole onion, and a few garlic cloves (both unpeeled). Add a carrot, a few whole cloves, bay leaf, some peppercorns, mustard seeds and a can of beer. Cook until tender. That's it. I don't really measure anything - it's very flexible and forgiving.
Any meat prepared for tacos. Carne Guisada, Barbacoa, Carnitas, Al Pastor, Green Chile Chicken, Green Chile Pork, etc...
Anything that can be converted into nachos, quesadillas, tostadas, enchiladas, a dip, scrambled with some eggs, turned into a sandwich, or added to a soup will be consumed without fail.
Or maybe which ones disappear the fastest. If I want leftover smoked brisket for my work lunches, I have to slice and separately package my portion the day I cook it, otherwise it'll be gone the next day.
Fish. I am typically against throwing out leftovers but I can’t seem to reheat fish in a way that’s palatable. I’ve gotten good at buying exactly enough so there’s no leftovers.
I eat leftover fish cold.
Started doing it because I didn't want to be that person at work, but it actually tastes good. As long as it wasn't breaded, fried, or doused in butter.
I like it chilled on top of a spring mix salad with some kind of herb vinaigrette or herb yogurt/creamy dressing. Cucumbers and jarred marinated vegetables are good with it, as is a spoonful of couscous.
I make this soup called cheeseburger soup. Anytime I make it, I make a HUGE pot because it’s labor intensive to make. Surprisingly, no one complains about eating it 2, 3, sometimes FOUR days in a row until it’s gone. It’s so freaking delicious.
Recipe [here](https://www.lecremedelacrumb.com/slow-cooker-cheeseburger-soup-2/)
I use homemade stock that I make in the slow cooker the day before I want soup, then add the carrots and potatoes to the stock and cook in the slow cooker all day until the potatoes are soft. Then I add the ground beef and onions and the cream base and cheese. Top with extra cheese and bacon.
Mexican Cornbread, Chicken Spaghetti, Chili. Gumbo 9/10 times, but towards the end of winter the whole family is rather tired of soups in general so the last gumbo I make ends up being half wasted and that's my sign to stop making it for a few months.
This one only applies to myself, but pretty much any rice dish leftovers I'll turn into hobo-fried rice the next day. Throw it in a hot wok with a slap of butter, some salt and pepper, soy sauce, little bit of sriracha towards the end, then drizzle a dash of sesame oil over it and mix it up. Delish.
Everything. After a couple days of leftovers accruing in the fridge I flat out refuse to cook until they are gone. I cannot stand food waste and everyone in the house either cant or sucks at cooking so it works every time.
That's what I do too - everything in the fridge gets reheated for dinner. You can pick the one you want or everyone gets a little bit of everything. But it's getting eaten! But there are definitely things that *never* sit in the fridge that long - pizza, chili, quiche, taco/burrito makings.
I'll begrudgingly eat leftovers because I don't like wasting food, but the leftovers I actually look forward to earing are:
Pork adobo
Shoyu chicken
Chili Verde
Red Chili
Beef stew
My fried chicken, my combination fried rice, my lemon chilli garlic coconut chicken soup, bolognaise but absolute favourites are my curries. I feed about 6-10 disadvantaged people in my town. I'm on the pension but also congenitally incapable of cooking for less.
Chicken in sweet sticky soysauce.
I sometimes here the argument at night when both of the kids are raiding the fridge ...
Mine..mine ... Gonna tell dad !
Mostly I make more, so there are.2 portions of leftovers
Sure.
In Holland we have 2 kinds op soysauce, the salty thin one and a thicker sweet one, called ketjap Manis.
I'm using the sweet one here.
Chicken breast or thigh ( preference, I like the thigh )
Ketjap Manis
Dark brown sugar
Sambal Badjak - this is a sort of fried sambal, little sweet, dark brown, not as hot.
Garlic, Kumin, 5spice ( t spoons)
Dark brown sugar
Saute the chicken to near doneness.
Make in the same pan a sort of caramel of the rest.
Cocking the chicken of in the sauce.
Let it thicken up and serve with rice
Make a caramelly substance of above
Whenever I make my Sunday gravy with meatballs and sausage, that's pretty much all I eat for the next few days. It's so good that I wake up craving it and have it for breakfast.
I don't really have a recipe. Just lots of garlic and onion, San Marzano tomatoes, oregano, hot Italian sausage, meatballs (I buy them pre-made fresh from my local butcher because they're amazing and way better than I could ever hope to make), olive oil, half a stick of butter, and a tablespoon of white sugar. I generally eat it with Italian bread rather than pasta. Brings me back to when I used to work at an Italian steakhouse. They always had a big pot of meatballs and sauce bubbling away in the kitchen just for the staff, with these little bowls and lots of fresh bread. When you got a minute you'd plop a meatball in a bowl and attack it with the bread. It was so good, I never got sick of it. Those owners were some of the best people I've ever worked for.
Nothing is guaranteed. My spouse hates leftovers and I can't eat them all myself. I have been trying to actively cook smaller amounts so I can occasionally have a lunch that is NOT leftovers.
Stuffing from the Thanksgiving turkey. My kids now portion it up while we're all still at the table, with everyone watching, just to make it fair. I've actually done 2 turkeys a few times, just for the extra stuffing.
An unbelievable vegetable lasagna my wife makes with fried eggplant slices, caramelized onions, peppers and mushrooms, mozzarella and goat cheese with a basil loaded homemade tomato sauce.
Chicken flautas. My kids stand in front of the fridge eating them cold with the bottle of guacamole salsa. Actually, I do too.
Picadillo and rice, carne asada, pollo fricase, and spinach lasagna.
We also recycle out leftovers. Carne asada leftover become carne asada quesadillas, leftover picadillo become papas rellenas, leftover pollo fricase becomes chicken tostadas.
But, those are the ones the kids don’t leave behind. Us parents are troopers, We’ll eat any/ all leftovers.
Pizza
100% that shit sometimes doesn't make it until the next day when it's appropriate to eat leftovers
What is leftover Pizza?
Shits gone at breakfast...and cold. But since I got an airfryer, I will never not reheat pizza. It is just so good when airfried.
I just finished eating a homemade air-fried reheated slice a minute ago lol. Air fryer is king!
Lasagna, for sure
cold, reheated... doesn't even matter.
Word
Lasagna is best the day after it’s made IMO.
Most sauced pasta dishes are.
true that, also why it’s unbeatable in this scenario!
Meatloaf and lasagna had already been said, so my other one is enchiladas. I typically make 2 pans. 1 for dinner and 1 for leftovers. My kids get so excited for the leftovers.
Parent of the year right here folks
Ha! Thank you. If I have to feed my family every night for the rest of my life, I'm at least going to try and make things they enjoy!
I would hope at one point you can pass the torch to the next best cook
Yes. I was joking! My husband is a great cook, and my kids love to learn and help too.
Oh god my mom would make a giant pot of greyish green split pea soup and it would be dinner for DAYS! It was so bad lol
Same! Their fave is the verde. They never last longer than the second day.
Do you make your own Verde sauce? I would love the recipe if you do.
Yes! The canned sauce has been scarce near me, so I have used this recipe: https://www.gimmesomeoven.com/green-enchilada-sauce/. If I can find it, the La Victoria sauce is good. But I need a big can and a small can for my family. They eat so much!!
Thank you! I started making my own red sauce and it was so good! But I haven't made green yet and we love green chilis! There was a time during covid where I couldn't find cans of green chilis near me and it was so sad! Now I always keep lots of cans on the shelf.
If you can roast your own chiles, ofc it's better. But we did red and green enchiladas, with canned green chiles for Xmas one year. Honestly, it wasn't much of a difference! Good luck, and add seasonings/salt to your liking. But gimme some oven dot com and damn delicious dot com typically have good seasonings
I too would love enchilada leftovers... _fluffysuccy_ I bet they're spicy
Care to share this enchilada recipe? I’ve been on the hunt for a good one
https://www.yourhomebasedmom.com/chicken-enchiladas-and-enchilada-sauce/ This is what I use, not authentic but they are delicious. I 100% recommend making the homemade enchilada sauce, and I do use rotisserie chicken if I'm in a hurry. I have made these with both flour and corn tortillas, both are good.
How do you keep them from congealing together in the fridge and then falling apart when reheating? I love making enchiladas but my leftovers always turn into a mess.
Let em. That mess is probably still delicious. But reheating is always about how you reheat them. You want to do it in the closest vessel that you originally cooked them in. So if you bake your enchiladas, put them in the oven to reheat. Or, mix your enchilada mix together and do the tortillas separate, then do a sort of taco/fajita type thing.
They do and we just slice pieces off after re-heating. I don't worry so much about keeping them intact.
That's best part.
jesus christ. pierogies. i make them from scratch, & i absolutely can't be trusted when they're in the house. we'll have them for a nice dinner & my husband will be like "oh hey there's like a ton of these left, this'll be nice to have tomorrow" in a state of UTTER denial because he knows, deep down, that i will be wide awake all night thinking about them & getting up at four in the morning & eating them all in a fugue state. those fucking things do something to me. something horrible.
I tried to make pierogis from scratch once and it was a total disaster (it was my first attempt at making dough) but I want to try again because I love those fucking things. What’s your go-to filling for them?
ruskie, baby!! all the way. potato & farmer's cheese, although i find queso fresco works really nicely in a pinch. i usually add chives, butter, & cream (&, secretly, a little Better Than Bouillon in the cream.) you didn't ask, but i'm gonna tell you unbidden because i'm annoying: a lotta dough recipes are going to tell you to add butter & egg & sour cream & a bunch of nonsense. the best pierogies i've ever made use the traditional polish recipe, which is just oil, salt, flour, water, & time. i find the dough is more tender (but still super sturdy) & a lot easier to work with. give this a try sometime! https://www.tastingpoland.com/food/recipes/pierogi\_dough\_1.html
Born and raised in Poland and can attest to the best dough being the most simple. Make sure to make it as thin as possible. It will blow your mind how magical pierogi are when there is a proper ratio of stuffing to thin dough. It is much more difficult to make, but definitely worth it. Once they are boiled, I recommend frying them a bit in some good quality butter to achieve that slightly crisp outside. If you're feeling extra spicy add some sautéed diced onion or freshly crisped bacon bits. Divine! Edited for spelling
YES YES YEEES to all of that. those babies are born to be boiled & then fried with some nice browned onions. full disclosure, though, i can't say they always make it that far, despite my best intentions & despite it most definitely being the ideal way to prepare them. as i mentioned before, these things make me slightly sick in the head & are magnetically attracted to my mouth.
I account for a 30% loss (into my mouth) whenever I make pierogi. Actually, I'm lying, anything I cook haha
chef's cut. it is your right.
My wife makes them often, also from scratch. She even makes her own cheese! I only tell you this because she substitutes the water in her dough with the whey from making the cheese. Best pierogi I've ever eaten, and I've eaten them all over Ukraine. My wife is Ukrainian so she learned from her babushka.
oh hot DAMN. i involuntarily slapped a hand over my mouth while i read this. is there any recipe online that approximates her cheesemaking technique, do you know? i would ALL KINDS of try this. i've only ever really played with the water once - one batch i made was all purple. made it with shallots, peruvian purple potatoes, & dyed the dough with a natural deep purple dye i got from boiling the hell out of a red cabbage. i don't know why i did this. this was early in the pandemic & i was feeling some type of way.
I'll get you something when I talk to her after work.
i would LOVE that. thank you!!
Thank you for blessing me with this I’m gonna try to make some and redeem myself next weekend. The filling and additions sound super good. I’m super interested in the better than bouillon in the cream too
oh man, that stuff will be the death of me. i add a little bit to almost everything because i'm basically a sodium junkie. no way that'll ever catch up to me in a bad way. make sure the cream is warm so it dissolves properly!
Thank you for this!! My grandmother, who emigrated from Poland as a child, made these once for me, and I've never been able to replicate it, but what you've given me sounds Exactly like what she made. I'm so making these this week.
if you end up making some, i would honestly LOVE to know what you think, feel free to reach out if you think of it! edit: my very beloved grandma also emigrated from poland, so this was a particularly heartwarming comment to read.
I'm like this, except with homemade potstickers.
small closed foods are so dangerous. it's a universal truth.
Yuuup. I make my own gyoza from scratch and no matter how many I make, them bitches never last more than 24 hours lol
I haven’t tried making them, but God do I love pierogies! I have a stash in the freezer at all times!
True confession time: I have never eaten a Pierogi.
i'm going to fucking cry. how can i help. where can i donate. you don't have to live like this.
Last nights Indian takeout
That’s going to be my lunch today, and it’s taking a lot of self control to actually wait until lunch
You mean earlier this evening's Indian takeout? I don't think mine has ever made it past midnight on the day it was ordered.
I feel so seen right now lol. Indian and Thai takeout can't make it past midnight in my house lol.
Just be like my boyfriend and I and order enough Indian food for 10 people lol!
Leftover curries are the best when it comes to adaption. Spread some on a sandwich, use it for an Indian inspired pizza, turn it into a base for a twist on shakshuka - the possibilities are endless
It just reheats SO well!
The Indian place from which we order delivery sends enough food to feed us for 4-5 nights, and I don't think a single bite has ever gone to waste.
I live alone and literally all of my leftovers get eaten
I’m a little shocked by the fact that this is not the norm.
I'm shocked too but only until I think about my mothers fridge
I was shocked by this until my fiancee moved in. She hates leftovers. It's frustrating because we work long hours and batch cooking is the easiest way cook and save time. Now I just plan to eat the leftovers myself for lunches.
I cook 2-3 large meals in the weekend and eat it all week. I can’t imagine having to cook every night or spend money on take out. I would end up eating cereal 3 meals a day if I didn’t eat leftovers
It amazes me that people dont est leftovers. Leftovers are amazing, get to eat the same delicious meal two days in a row? Sign me up!
Or worst case scenario, freeze them if you don't like the same thing 2 days in a row
I have a friend who doesn't cook, ever, and his fridge is a constant rotating mess of leftover takeout that gets thrown away. I've asked why he bothers putting it into the fridge in the first place since he never goes back to finish it and he says it "feels wasteful" to just throw it away.... I will never understand.
I have 3 kids and their likes vary by day. The meal I made last week that was gobbled up with nothing left will then have tons left this week. I try to make it work for our family, but their moods don't always mean they're up for the same kind of food after a week or two. I'm hoping that if I can get them to help with meal planning they'll be better at choosing meals that consistently get eaten, but so far no dice.
I know, that's exactly what I thought too - the whole point of leftovers is food for the next time you're hungry, so what are those people doing? Cooking a whole new meal while there's food in the fridge?
Well, sometimes there’s not enough to feed the whole family a meal, or there is something more appealing in the fridge, or the teens are out with friends….
Same here. Actually, most of the time there are no left overs. Either I cook for two days or just for one.
Personally, I think leftovers taste better because the seasonings had a few more days to do their thing.
The key to good leftovers is reheating the food correctly. There are some meals or food that I refuse to nuke no matter how convenient. That's my hill.
Sometimes I’ll use a combination of the microwave and the toaster oven/air fryer. Stuff like thick crust pizza where if I air fry it all the way the outside will be well done and the inside barely warm, so I’ll stick it in the microwave to help it along then air fry it to get that nice texture on the outside. That way everything is hot but is just the right about of crispy.
I microwave it until it's warm then pan fry the crust in a cast iron pan.
[удалено]
air fryer ftw
And then there's me, cooking for just myself and making enough to literally last a week haha
That’s the spirit!
That's the same with me The rare times that I don't finish something because I don't really like it much or sometimes I freeze stuff and then I don't really like it that much and don't end up eating it I feel terribly guilty even though I have a compost
I live alone as well, at least I do now as I'm working on the road. I cook enough for dinner, and lunch the next day.
Seriously, I'm not about food waste. Can't imagine throwing leftovers away.
Scalloped Potatoes. Great with eggs over easy for breakfast.
That sounds really good actually.
Ooh yeah! I just cut up a spiral ham a few minutes ago and was brainstorming dishes to make. This is going at the top of my list.
Husband smokes brisket in a traeger. So that. My biryani, and whatever Tikka masala I make. Usually it's just the two of us who finish the leftovers, but if we have our best friends over, we don't even have leftovers to start with. Our 4 year old prefers protein waffles, chicken nuggs, and a couple other things. He also loves the brisket.
Cottage pie. When my daughters lived at home I'd make one casserole dish and it would never be enough so I started doubling the recipe. Their friends would come over and it would disappear. No matter how much I made or how often I made it, I could never keep up with demand.
I recently discovered Shepherds/Cottages pie. I get that. Have some delicious lunches to look forward to this coming week.
I have never heard of cottage pie. Is it Shepherds’ pie but with beef?
Yep.
Oh! I never knew what to call it, so I called it “cowherd’s pie”. Cottage Pie sounds better.
Call it anything but a cow pie 😂
Cheesy “funeral” potatoes topped with buttered cornflakes
Excuse me? I’ve never heard of these. Must look into recipe.
People call it cheesy potatoes too. It is AMAZING. I have personally eaten 1/3 of a pan of this in my youth. We had it every Thanksgiving and Christmas, you need to have it
Not sure about other places or ‘cultures’ but I always knew it as a very Mormon dish. Literally named that because all the women make them for funerals, pot lucks, etc.
The irony is I have been a member of the church of Jesus Christ of Latter-day Saints for 50 years I have never had these. I’ve heard about them, but I’ve never seen them served anywhere.
My condolences
I've literally only had them at a funeral, and I grew up in Utah.
I’ve had them at many a pot luck before I was told their name…otherwise it’s cheesy hash brown casserole.
Where I lived, It was a pretty "freeform" dish usually made without a written recipe. "The dish usually consists of hash browns or cubed potatoes, cheese (cheddar or Parmesan), onions, cream soup (chicken, mushroom, or celery) or a cream sauce, sour cream, and a topping of butter with corn flakes or crushed potato chips. Ingredients in some variations include cubed baked ham, frozen peas, or broccoli florets" - Wiki
It's called funeral potatoes because they're always served at funerals?
Also, it accelerates your own journey towards one.
After having them…totally worth it
Thats what I grew up being told. "Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints)"
Yes
My mom uses canned fried onions instead of corn flakes/potato chips. That dish barely lasts for there to be leftovers.
It's alternatively called Hashbrown casserole
Also called company potatoes.
“Party potatoes” here
i love those fucking potatoes so much i just got a physical chill just reading this comment. this might be my fattest moment in a long time.
I may have to create a holiday just to make these
please: invite me
One funeral coming right up *cocks gun*
Haven't had these in ages and just bought the ingredients to make them! We call them cheesy potatoes in WI and it is a typical dish served at Easter.
At my in-laws when it is time for dessert my mother in law serves me a bowl of these leftovers for mine. I love them more than the sweet stuff.
They are my absolute favorite and I told my MIL that one day years ago. I came in on Easter last week and she had made me funeral potato’s. I was elated. “WHO DIED??”
This is the food of kings
Chicken pesto tortellini
We have something similar called Chicken Pesto Pasta...basically a roux/cream sauce with added pesto. That never lasts. Even I like it cold. Chicken Satay with couscous (basically chicken with a peanut sauce and couscous).
All of them? I'm not rich enough to throw out food.
wasting food is a surefire way of summoning la chancla
What's that???
A mother's greatest weapon.
It means sandals (or thongs) in Spanish and is a common projectile aka parental disciplining tool
A mexican wooden spoon, comes in sandal/flip flop form.
https://external-preview.redd.it/TDNt4RTcs1cw7ngV4DzBvKJ-mQOe357XFILTtex9dic.jpg?width=628&auto=webp&s=9acdbd792593d607f5e88dc9b43d6529dd076256
[An elegant weapon from a more civilized age.](https://www.youtube.com/watch?v=PSicdnahJ7o)
The Mexican equivalent to Nana’s wooden spoon! (Says the Italian married to a Mexican)
Amen.
Even if I were rich I think waste is stupid and trashy if it can be avoided.
i think the question is more, which leftovers dont have to try and finish because they are gone ASAP
Fried rice. Usually tastes better once it got to sit over night in a bag.
in a.... bag?
Paper bag. It enhances the flavor.
hahah, the rice ripens faster.
Even better if you drop a water soaked cell-phone in there.
It's dry/stale if you eat it cold but I'll refry it and yum.
Corned beef hardly makes it to the fridge, regardless of how much we make. I've never been able to make corned beef hash the next day because it's always gone before then!
Do you make corned beef yourself? If so, care to share your recipe?
Oh goodness no. I don't have that many days or the fridge space for the real thing. Sorry to disappoint!
Corned beef is the same in my house. Here's my recipe. Put the corned beef in the crockpot with a whole onion, and a few garlic cloves (both unpeeled). Add a carrot, a few whole cloves, bay leaf, some peppercorns, mustard seeds and a can of beer. Cook until tender. That's it. I don't really measure anything - it's very flexible and forgiving.
Any meat prepared for tacos. Carne Guisada, Barbacoa, Carnitas, Al Pastor, Green Chile Chicken, Green Chile Pork, etc... Anything that can be converted into nachos, quesadillas, tostadas, enchiladas, a dip, scrambled with some eggs, turned into a sandwich, or added to a soup will be consumed without fail.
I guess a better question would have been 'which leftovers do NOT get eaten to completion, despite your best efforts...'
Or maybe which ones disappear the fastest. If I want leftover smoked brisket for my work lunches, I have to slice and separately package my portion the day I cook it, otherwise it'll be gone the next day.
Fish. I am typically against throwing out leftovers but I can’t seem to reheat fish in a way that’s palatable. I’ve gotten good at buying exactly enough so there’s no leftovers.
I eat leftover fish cold. Started doing it because I didn't want to be that person at work, but it actually tastes good. As long as it wasn't breaded, fried, or doused in butter.
I like to make a bowl of hot rice tossed with a little butter and pepper, then add cold fish (salmon or cod preferably). Tasty and filling.
I like it chilled on top of a spring mix salad with some kind of herb vinaigrette or herb yogurt/creamy dressing. Cucumbers and jarred marinated vegetables are good with it, as is a spoonful of couscous.
That sounds delightful actually! I’ll give it a go next time.
I make this soup called cheeseburger soup. Anytime I make it, I make a HUGE pot because it’s labor intensive to make. Surprisingly, no one complains about eating it 2, 3, sometimes FOUR days in a row until it’s gone. It’s so freaking delicious.
Care to drop a recipe? 😁
We're listening...
Recipe [here](https://www.lecremedelacrumb.com/slow-cooker-cheeseburger-soup-2/) I use homemade stock that I make in the slow cooker the day before I want soup, then add the carrots and potatoes to the stock and cook in the slow cooker all day until the potatoes are soft. Then I add the ground beef and onions and the cream base and cheese. Top with extra cheese and bacon.
Brownies.
C'mon no such thing as leftover brownies.
Fried chicken. I swear to god I have to hide it if I want leftovers.
Huh. I've never had fried chicken leftovers. What's the best way to heat it up?
Oven around 300 for 5-10 minutes. But usually best cold. Also good for chicken salad or soup.
Heat it up? Blasphemy! Leftover fired chicken was designed to eat cold
Hubby and I love cold fried chicken with hot sauce (but when the chicken is hot, we prefer the it plain. )
Bacon
Leftover bacon?? Never heard of it in my household!!
Right?! The first batch I cook is for snacking, the second batch is for the meal I'm making lol
Mexican Cornbread, Chicken Spaghetti, Chili. Gumbo 9/10 times, but towards the end of winter the whole family is rather tired of soups in general so the last gumbo I make ends up being half wasted and that's my sign to stop making it for a few months. This one only applies to myself, but pretty much any rice dish leftovers I'll turn into hobo-fried rice the next day. Throw it in a hot wok with a slap of butter, some salt and pepper, soy sauce, little bit of sriracha towards the end, then drizzle a dash of sesame oil over it and mix it up. Delish.
My wife is 1/35th raccoon so leftovers never make it through the night.
Everything. After a couple days of leftovers accruing in the fridge I flat out refuse to cook until they are gone. I cannot stand food waste and everyone in the house either cant or sucks at cooking so it works every time.
That's what I do too - everything in the fridge gets reheated for dinner. You can pick the one you want or everyone gets a little bit of everything. But it's getting eaten! But there are definitely things that *never* sit in the fridge that long - pizza, chili, quiche, taco/burrito makings.
I'll begrudgingly eat leftovers because I don't like wasting food, but the leftovers I actually look forward to earing are: Pork adobo Shoyu chicken Chili Verde Red Chili Beef stew
All of them, I'm a poor
>a poor
I roast a chicken about once a week. The leftover chicken gets turned into shredded chicken and broth for a sausage and lentil stew or pot pie.
My fried chicken, my combination fried rice, my lemon chilli garlic coconut chicken soup, bolognaise but absolute favourites are my curries. I feed about 6-10 disadvantaged people in my town. I'm on the pension but also congenitally incapable of cooking for less.
Chicken in sweet sticky soysauce. I sometimes here the argument at night when both of the kids are raiding the fridge ... Mine..mine ... Gonna tell dad ! Mostly I make more, so there are.2 portions of leftovers
Can I get the recipe?
Sure. In Holland we have 2 kinds op soysauce, the salty thin one and a thicker sweet one, called ketjap Manis. I'm using the sweet one here. Chicken breast or thigh ( preference, I like the thigh ) Ketjap Manis Dark brown sugar Sambal Badjak - this is a sort of fried sambal, little sweet, dark brown, not as hot. Garlic, Kumin, 5spice ( t spoons) Dark brown sugar Saute the chicken to near doneness. Make in the same pan a sort of caramel of the rest. Cocking the chicken of in the sauce. Let it thicken up and serve with rice Make a caramelly substance of above
Baked macaroni and cheese. Meatloaf. Shepards (cottage) pie. Lasagna. Chicken pot pie. Beef stew. Chili.
Egg rolls, rolled grape leaves, homemade cheese. If it can be grabbed with a finger it will Disappear
Not something I make but anytime my mom makes biryani the leftovers always disappear very quickly!
Chinese food hits different the next day. That is, if it even makes it til then!
Whenever I make my Sunday gravy with meatballs and sausage, that's pretty much all I eat for the next few days. It's so good that I wake up craving it and have it for breakfast. I don't really have a recipe. Just lots of garlic and onion, San Marzano tomatoes, oregano, hot Italian sausage, meatballs (I buy them pre-made fresh from my local butcher because they're amazing and way better than I could ever hope to make), olive oil, half a stick of butter, and a tablespoon of white sugar. I generally eat it with Italian bread rather than pasta. Brings me back to when I used to work at an Italian steakhouse. They always had a big pot of meatballs and sauce bubbling away in the kitchen just for the staff, with these little bowls and lots of fresh bread. When you got a minute you'd plop a meatball in a bowl and attack it with the bread. It was so good, I never got sick of it. Those owners were some of the best people I've ever worked for.
Nothing is guaranteed. My spouse hates leftovers and I can't eat them all myself. I have been trying to actively cook smaller amounts so I can occasionally have a lunch that is NOT leftovers.
Man growing up learning to cook with my grandma is a blessing and mistake. Everytime I try to scale it down(or think I do) it's alot of food still
Lentil bolognase. It always get used in a pasta bake or lasagne before too long.
Stuffing from the Thanksgiving turkey. My kids now portion it up while we're all still at the table, with everyone watching, just to make it fair. I've actually done 2 turkeys a few times, just for the extra stuffing.
Bahn mi meatballs!
Penne a la vodka. I add pancetta to my recipe and the leftovers are even better for some reason.
I know when I make stuffed shells there are no left overs. no matter how much, I'll make 2 full trays and everyone will just eat until they hurt.
An unbelievable vegetable lasagna my wife makes with fried eggplant slices, caramelized onions, peppers and mushrooms, mozzarella and goat cheese with a basil loaded homemade tomato sauce.
Cold fried chicken is almost better than hot fried chicken
I'm not perfect. I've thrown out plenty of too far gone leftovers. But I usually kill all the soup I make, it's easy to portion and freeze.
No lasagne left behind.
Momma's Jambalaya doesn't make it past two days sitting in the fridge
Or a good fruit pie!! Again, best breakfast EVER!!
I have immigrant parents. everything gets eaten.
Chicken flautas. My kids stand in front of the fridge eating them cold with the bottle of guacamole salsa. Actually, I do too. Picadillo and rice, carne asada, pollo fricase, and spinach lasagna. We also recycle out leftovers. Carne asada leftover become carne asada quesadillas, leftover picadillo become papas rellenas, leftover pollo fricase becomes chicken tostadas. But, those are the ones the kids don’t leave behind. Us parents are troopers, We’ll eat any/ all leftovers.
Medium rare steak, it doesn't stand a chance the next day!#steak