reen onions, sesame oil and cooked duck meat, and taste for salt
o 350\u00b0F. Place the duck in a roasting pan and
egrees C).
Place the duck on a rack in a
sing kitchen twine, truss the duck, leaving enough twine to form
igh heat. Break up the duck bones and sear them on
efore using).
For the duck: Heat your grill to medium
Preheat oven to 350 degrees F (175 degrees C). Place duck on a baking sheet.
Bake in the preheated oven until heated through, about 7 minutes.
Mix curly endive, arugula, radicchio, grapes, apple, turnip, and pecans in a large bowl.
Whisk olive oil, maple syrup, vinegar, salt, and pepper together in a bowl; pour over salad and toss to coat.
Divide salad between 2 serving bowls and top each with duck confit.
0 minutes, stirring occasionally. Add duck meat, and stir well. Simmer
f using shredded pork, leftover chicken, leftover cooked roast beef, leftover cooked steak: shred the
Heat oil, then scramble eggs until set.
Add tomatoes and mix with eggs for 1 minute to steam.
Add soy sauce.
Cover and let steam for 1 minute.
Mix in leftover rice.
Add salt, pepper, chili sauce to taste.
hot sauce, and pepper. Add leftover meat strips, bell peppers and
oftened.
Stir in the cooked turkey, thyme, Cranberry Sauce, creme
Cut leftover cooked meat into cubes and any leftover veggies. Mix altogether with gravy sufficient to moisten.
Add onion and seasonings.
Place in a deep baking dish and cover with well seasoned mashed potatoes.
Dot with butter.
Bake in a 325\u00b0 oven for 30 minutes.
If you are using leftover, cooked white rice, skip this step
In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
Stir in the chopped cooked beef.
Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
Bring mixture to a boil and stir in uncooked egg noodles.
Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
Whenever you have leftover vegetables (raw or cooked), put them into a large container in your freezer.
Make sure they are covered with liquid (the juice from the vegetables or plain water) or they'll suffer freezer burn.
Date the container so it won't stay in the freezer too long!
When you're ready to make your soup, thaw and heat your vegetables.
Add canned tomatoes, chopped with juice until it's soupy!
Herbed Chicken (served hot):
Mix margarine with spices.
Coat chicken with herb mixture.
Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
For leftover chicken salad:
Mix all leftover ingredients together.
Delicious served on a plate of lettuce- suppose you could put in a sandwich.
Probably would be best served the next day to let flavors blend - mine didn't last that long.
ake 3/4 of the cooked onions and set aside for
ivide frozen veggies, or precooked leftover veggies, and place around fillet
Preheat oven to 350\u00b0F.
In a greased casserole dish, put in stuffing.
Layer with turkey, chopped into bite sized pieces.
Pour gravy over top.
Top with assorted leftover cooked vegetables.
Finish with mashed potatoes.
Bake in 350\u00b0F oven for 25 minutes.
Top with fried onions and bake for 5 minutes more.
Serve with cranberry sauce.