Leftover Ham Recipes

... you ran across any additional recipes to make/review for the... issues. I had plenty of ham salad leftover this morning, so dinner is... simple and quick this evening-- ham salad on open faced toasted...

... ‘substantial ‘entrees using leftover ham needed Recipes Scalloped potatoes with ham. Croque Monsieur or... / Gumbo Some tartiflettes call for ham. @naf’s classic Croque FRENCH - ... region: Croque monsieur, grilled cheese ham sandwich. I saw some versions ... over béchamel sauce. [image] Juicy ham on top. [image] Another layer...

... Have the Risotto!: 50 delicious recipes for Italian rice dishes by... and adults alike will enjoy Ham and Leek Risotto, while you... few ideas for using up leftover risotto (or for when you... Risotto Ice Cream. With useful recipes for various stocks, easy-to-follow instructions...

... Have the Risotto!: 50 delicious recipes for Italian rice dishes by... and adults alike will enjoy Ham and Leek Risotto, while you... few ideas for using up leftover risotto (or for when you... Risotto Ice Cream. With useful recipes for various stocks, easy-to-follow instructions...

Not necessary recipes but concepts to cook in ... beans, avocado etc- hubby does ham and cheese a lot) it... pinch of I’ve got enough leftover rice. Throw it in a...

Looking at recipes for our Easter brunch. This ... also add bacon or diced ham, and top with chopped green.../3 cup onion diced 4 leftover baked potatoes 2 eggs salt...

... in all sorts of foods / recipes, so I really need to... cooked about 24 oz. of leftover canned pinto beans* with almost... 1/4 cup of diced leftover ham and roughly 1/5 cup...

If you're wondering what to do with your leftover Easter ham (besides sandwiches), make this hearty meal in a bowl. Get the recipe 👉🏻 https://culinaryginger.com/ham-and-split-pea-soup/ submitted by /u/culinarygingerrecipe to r/needarecipe [link] [comments]

I have a leftover ham from the holidays. Besides ham sandwiches, can anybody offer creative ways to use 8 pounds of ham? It doesn't have to all be in the ones dish. But I would like to use it. Thank you everyone for all the awesome suggestions. Its so nice to have good people share their ideas!! Honestly, you all are really great 👍 submitted by /u/CautiousHawk304 to r/Cooking [link] [comments]

The giant snowstorm burying us here in SWPA seemed like a good excuse to try these Subway copycat rolls (along with some homemade meatballs and sauce for that classic Subway meatball sub goodness). It was also a good excuse for me to get a set of these perforated silicon sub roll mats. A few comments: - I have been working on converting a lot of family bread recipes to weight measures, and when I looked at the conversions provided by the recipe, they seemed a little off. I went back and did them all myself using the King Arthur conversion tables, which I have found to be generally reliable. The numbers were off from the KA conversions, but the KA conversions made sense to me, so I used them instead of the numbers provided in the recipe. - Even with the conversion, this dough needed a decent bit more flour than called for in the recipe. I've been baking for a while and expect things to sometimes be off, especially with a recipe that was originally in volume measures, but I mention this because this seems like something a newer baker may find and want to try. For this kind of dough, I generally work in flour until it's clearing the sides of the bowl, and that's usually good enough. - Use the potato flakes. As soon as I saw that in the recipe, I'm like yep, that's the magic. I love me some potato breads. - Baking needed more time than called for. Again, mentioning this primarily for newer bakers. I ended up adding six minutes to get them to the level of browning shown in the third photo. I probably could and should have gone even longer. - Instead of dipping in water and then rolling in the seasoning, I brushed with water and sprinkled on the seasoning from a shaker container. It seemed a lot less messy doing it this way. I keep extra empty shaker containers around for just this reason. - Yes this recipe used a metric crap ton of yeast (four tablespoons! I think it worked out to something like 4%). Rise time was about an hour after shaping. I may knock this down for a longer rise and a little stronger gluten for an experiment next time, maybe trying 2% and seeing how that goes. They came out great. I forgot to take a crumb shot, but they really were just like a good Subway roll. Leftovers will be used for ham and turkey subs tomorrow with ham and turkey I'll be roasting during the day while I'm working. Mmmm. Only notable mod I plan to do is to extend the recipe to make 10 rolls instead of 8. 8 feels like such an odd number, and I hate having extra unused spots in my pans. :) submitted by /u/dxlsm to r/Breadit [link] [comments]

So this recipe came about because I’ve been on a bit of a Hawaiian roll kick lately (seriously, I could eat them straight out of the package) and wanted to make something fun and easy for a family movie night. I remembered seeing some version of these Ham and Havarti Cheese Sliders a while ago and thought, why not? They’ve totally got those Easy Football Dinner Ideas vibes, and I was curious to see how they’d turn out. Spoiler: they were ridiculously good. Like, we barely came up for air while eating them. I wrote down the details here if you want to check it out: Ham and Havarti Cheese Sliders: Easy Delicious Fun Here’s what I used: 1 package Savory Butter Hawaiian Rolls (12 count) 12 slices black forest ham 6 slices Havarti cheese Mustard-Butter Glaze: 4 tablespoons salted butter 1 teaspoon Dijon mustard ¼ teaspoon Worcestershire sauce (optional) ¼ teaspoon onion powder (optional) 1 tablespoon poppy seeds Here’s what I did: First, I prepped the rolls. I didn’t separate them just sliced the whole block in half horizontally so I had a top and bottom layer. The bread knife worked great for this (and saved me from totally squishing the rolls). I greased my 9x12 pan lightly with butter and placed the bottom layer of rolls in there. Then came the ham one slice per roll and I folded the slices a bit so they’d fit nicely. I followed that up with a half slice of Havarti for each roll. For the glaze, I melted the butter in the microwave (just 30 seconds or so) and stirred in the Dijon mustard, Worcestershire sauce, onion powder, and poppy seeds. FYI, I skipped the Worcestershire sauce the first time I made these (I couldn’t find it in my pantry, oops), but it’s optional anyway so no harm done. Once the glaze was ready, I put the roll tops back on and brushed that buttery goodness all over. I was pretty generous with it it soaks in and makes everything SO flavorful. Then it was into the oven. I covered the pan loosely with foil and baked it at 350°F for about 15 minutes. After that, I removed the foil and let it bake for another 5 minutes or so, just until the cheese was melted and the roll tops were golden. Few things I learned: - Don’t skip the foil for the first part of baking. The tops can brown quickly, and foil keeps them from drying out too soon. - If you want an even punchier flavor, you could double the glaze (not saying I ate some with a spoon or anything, but… it’s GOOD). - These are definitely best fresh out of the oven when the cheese is all gooey. Leftovers are fine reheated, but they just don’t hit the same. - If anyone’s wondering what to eat with ham sliders, we did some potato chips and a quick side salad. Super low effort but a great combo. Now I’m curious what else do you think would work as a glaze topping? I was debating trying a honey mustard version next time. Oh, and how would you guys serve these for a party? Always looking for new party food ideas with Hawaiian rolls, so drop your tips below! submitted by /u/Weary-Confidence9998 to r/yummyrecipesyum [link] [comments]

We ordered the smallest ham. They ran out of that size and bumped us up to the next, much bigger one. So, we now have tons of leftovers. Are there any recipes you've tried and loved? We can freeze slices, but we have a lot. I don't want that much frozen ham! ETA: I really appreciate all of these ideas. I can’t thumbs up you all, but thank you!! submitted by /u/IHaveBoxerDogs to r/Cooking [link] [comments]

I cooked a ham in the slow cooker for Christmas dinner. Mostly came out good with some dry meat as well. But also was hard to carve and ended up having ham chunks rather than slices. We ate a good but of it but I have a lot of leftovers. Looking for ideas to incorporate the ham into a new recipe. I also have a good bit of cooked angel hair pasta with butter and garlic if I can make something incorporating both the pasta and ham that would be even better. submitted by /u/Fancy_Fly_6938 to r/cookingforbeginners [link] [comments]

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--- (Turkey) Chili Mac and Cheese https://zimmysnook.ca/turkey-chili-mac-and-cheese/ (Zimmy's Nook) --- Ham Garlic Sausage with Pineapple Salsa Sliders https://zimmysnook.ca/ham-garlic-sausage-with-pineapple-salsa-sliders/ (Zimmy's Nook) --- Got Leftover Charcuterie? Make This Extra Flavorful Bolognese After holiday gatherings, dinner parties, or a particularly fancy snack dinner, you might have acquired some lonesome leftover ends of salami and prosciutto, or hunks of country ham. These odd shaped pieces and ends are not quite enough for another beautiful charcuterie board, but should never be thrown away ... https://www.foodandwine.com/use-leftover-charcuterie-and-cured-meats-in-bolognese-sauce-7104096 (Food and Wine) --- Upside Down Puff Pastry Tarts with Turkey Leftovers Need a fun, no-stress way to reinvent your holiday leftovers? These Upside Down Puff Pastry Tarts with Turkey Leftovers are warm, flaky, deeply savoury, and honestly irresistible. https://zimmysnook.ca/upside-down-puff-pastry-tarts-with-turkey-leftovers/ (Zimmy's Nook) --- Our 21 Best 'Leftover' Ham Recipes If your holiday dinner has left your fridge stocked with ham, don't fret! We've compiled a list of leftover ham recipes to help ensure none of it goes to waste. https://www.foodandwine.com/meat-poultry/pork/ham/leftover-ham-recipes (Food and Wine) submitted by /u/Next-Particular1476 to r/HappeningInAtlanta [link] [comments]

If your holiday dinner has left your fridge stocked with ham, don't fret! We've compiled a list of leftover ham recipes to help ensure none of it goes to waste. ARTICLE BY: Food & Wine https://www.foodandwine.com/meat-poultry/pork/ham/leftover-ham-recipes submitted by /u/Next-Particular1476 to u/Next-Particular1476 [link] [comments]

Baked ham and cheese croissants are one of my go-to recipes when hosting friends or family, especially for breakfast or brunch. They’re warm, cheesy, and so simple to put together. I first made these for a fall brunch with some friends during a cabin getaway, and they were a huge hit—not only because they tasted great, but because they were so easy to make that I could actually focus on spending time with everyone. If you want the full breakdown, I wrote down the steps here: Baked Ham and Cheese Croissants Here’s what you’ll need: 6 large croissants (day-old works best) 6 slices of ham (I like black forest or honey ham) 6–8 slices of cheese (Swiss, Gruyère, cheddar, or whatever you love) 2 tbsp Dijon mustard 2 tbsp mayonnaise 2 tbsp unsalted butter, melted 1 tsp garlic powder 1 tsp dried parsley (optional) Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to make cleanup easy. Slice the croissants in half horizontally. Place the bottom halves on the prepared baking sheet. In a small bowl, mix the Dijon mustard and mayonnaise. Spread a thin layer on the insides of the croissant halves. Add a slice of ham and one or two slices of cheese to the bottom half of each croissant, then place the tops back on. Brush the tops with melted butter and sprinkle with garlic powder and dried parsley, if using. Bake for 10–12 minutes or until the cheese is melted and the croissants are crispy and golden. - These taste best fresh out of the oven, but you can reheat leftovers in the oven at 300°F for 8–10 minutes to crisp them back up. - Don’t have Dijon mustard? Regular yellow mustard or honey mustard works too. - You can swap the ham for turkey, roast beef, or even cooked bacon if that’s what you have in the fridge. - If you’re feeding a crowd, you can double or triple the ingredients easily! Just make sure not to overcrowd your baking sheet. That’s it! Super easy, right? These are perfect for anyone looking for simple brunch food or a straightforward baked croissant sandwich idea for a breakfast party. What would you put in your croissants to switch them up? submitted by /u/Weary-Confidence9998 to r/yummyrecipesyum [link] [comments]

People seemed to find the first week’s menu helpful, so I decided to put together a menu post for next week as well. If you didn’t see my first menu post you can find it here: What I'm feeding my family of 5 this week for $125 To recap, we are a family of 5 (2 adults & 3 teens). We live in a large urban area in the Midwest. Our grocery budget is around $500 a month, so I average about $125 on an average week for groceries. We have no major food allergies & no special diets being followed. Just trying to feed my family filling, reasonably healthy meals without breaking the bank. TLDR; The first part of this post is explaining some about the process I use to plan our menus since people seemed interested. Skip down to just see this week’s menu & complete shopping list. As you scroll down it will be - menu plan, my personal shopping list, a complete shopping list for this week, then recipes. How I Menu Plan – Reverse Meal Planning The first thing I do when I want to plan a menu is take a quick look at our pantry, fridge & freezer to see what we have on hand. Normally, people making a meal plan base it off whatever random recipes they feel like eating that week, then creating their shopping list from that. In reverse meal planning you look at what you have on hand FIRST, then plan your meals around the (hopefully inexpensive!) ingredients you’ve already bought. After I’ve “shopped my pantry first” I then make a list of whatever ingredients I still need at the store to make that week’s recipes. I also include any items that are running low on the list. If someone uses the last or second to last of something they add it to the shopping list on the whiteboard on the side of the fridge. Then I sit at the laptop and spend about 30 min checking the prices of the items on my shopping list on the websites or apps of the stores I most commonly shop at. Each item, more or less, goes on the list for the store it’s currently the cheapest at. The stores are all within 5 miles of each other. I shop in a loop, hitting the bargain outlet store first to get whatever I can there, then move onto the regular stores like Meijer, Aldi, Kroger, Sam’s or Walmart. Since I usually base our menu around proteins (as they’re one of the more expensive ingredients each week) I’ll give an example of reverse meal planning for this week “shopping” our freezer first…….. This week we’ll start with steak & chicken on the grill for Father’s Day. Steak was his Father’s Day dinner choice, and we got SUPER lucky finding 4 steaks on clearance at Meijer for $13.82! We also recently found huge boneless skinless chicken breasts on sale for $2.49/lb. We fileted them into normal size portions making two smaller breasts out of each single, and will grill up two of those ($3) as well for the kids who don’t care for steak. This is definitely a more expensive meal for us, but our goal isn’t to deprive ourselves or be super hardcore about the budget either. We were lucky to find steaks on sale, but if we hadn’t we absolutely would have bought him steak for Father’s Day either way! The next thing I see in the freezer is a large whole ham I bought back at Easter for $0.79/lb. It’s giant and takes up a ton of room (we only have an over fridge freezer). I’ll roast it, then we’ll portion the meat up. I’ll set aside what I need for this week’s meals & the rest will go into baggies to freeze & use as needed later. Total price for the ham shank was $6.83. We’ll probably use about ⅓ of the ham this week, so about $2.29 for the ham on the menu. I also see a couple packages of bratwurst we got on clearance for $1.96 & $2.36 each, so we’ll do those on the grill one night. And I’ll take out two pounds of ground turkey ($3.98) for Unstuffed Cabbage Rolls another night because I have a cabbage in the back of the fridge that needs to be used up. In all, meat for this week’s meals will cost us around $27. We will also have two vegetarian meals and our usual Friday night meal of Take n’ Bake Pizza Now I’ll look at the recipes I decided on and check the pantry & fridge for any ingredients I’m missing. I’ll also look for items we’re running low on while I do this. Those (plus the best sale items this week) will become my shopping list. Being flexible and paying attention to prices are the keys to saving money with your groceries. When we transitioned to stocking our kitchen from sales & doing price comparisons before we bought items, and then added in reverse menu planning, our grocery bill finally went way down. This Week’s Menu Breakfast Options: Oven Scrambled Eggs Eggs (any style) & toast Oatmeal - brown sugar, apple & cinnamon Fresh Fruit Strawberry Yogurt Cottage Cheese Lunch Options: Leftovers Egg salad sandwich or lettuce wrap Eggs (any style) & toast Omlet Tomato sandwich PB&J or PB & banana Salad Baked potato Baked sweet potato Suppers: Sun: Dad’s Father’s Day Pick: Grilled Steak & Chicken, corn on the cob, baked potatoes, watermelon Budget Pick (in the shopping list): Grilled Burgers & buns, corn on the cob, baked potatoes, watermelon Mon: Ham & Swiss Hawaiian Sliders, salad Tues: Easy Vegan Sweet Potato Curry with Rice, salad Wed: Grilled Brats & rolls, Potato Salad, sliced tomatoes & cucumbers Thurs: Lentil Soup, salad Fri: Take n’ Bake Pizzas from Aldi, fruit & veggie platter Sat: Unstuffed Cabbage Rolls, salad Dessert: Amish Apple Cake Snacks: Apples - whole, or sliced with PB or cinnamon sugar Bananas Carrot sticks w/ PB or ranch Celery sticks w/ PB or ranch Popcorn (salty or kettle) Toast w/ butter, peanut butter, jam, or cinnamon sugar Strawberry Greek Yogurt Cottage Cheese Salad Drinks: Milk Coffee w/cream & sugar Water Southern Sweet Tea My Shopping List This Week Items marked with \** are stock up items which are on sale this week. I may or may not use them in this week’s menu, but they are all items we use regularly & are currently at or better than the best regular sales price for my area so it’s time to stock up.* Kroger: Green Grapes @ $1.49/lb x 3 lb = $4.47 2 lb strawberries - $2.99 1 lb honey turkey lunch meat - $2.65 (clearance, expires Aug 29) 1 lb ham lunch meat - $2.65 (clearance, expires Aug 29) ***3 lb 80/20 ground beef @ $3.99/lb - $11.97 ***32 oz brick mozzarella cheese - $5.99 ***32 oz shredded Mexican cheese - $5.99 ***32 oz brick sharp cheddar - $5.99 ***5 lb Russet Potatoes - $0.99 x 2 = $1.98 (Saturday Sale) Sam’s Club: 32 count Hawaiian Rolls - $6.68 Bananas - $1.47 2 dozen large eggs - $6.98 Aldi: 3 lb bag sweet potatoes - $2.59 2 - 7 oz swiss cheese slices - $3.50 24 oz low fat cottage cheese - $2.79 2 Take n’ Bake plain pizzas - $5.86 x 2 = $11.72 Local Grocery Outlet Store: 1 clamshell baby spinach - $1 2 pack romaine hearts - $1 2 Mini-cuc 6 packs - $3 2 pints grape tomatoes - $2 2 blackberry berries - $1 1 lb tomatillos - $0.97 5 peaches - $2.00 1 cake mix - $1 6 packs of mandarin oranges in juice - $5.00 3 12 oz bags of baby carrots - $1 1 Betty Crocker Delights Funfetti Cake Mix - $1 Total: $99.38 Complete Shopping List This shopping list will cover the basics of what’s on the menu – all the recipes & snacks included. Based off of Walmart’s site, if you had to buy every single thing on the list your total would be $190. All prices are for Great Value brand items unless mentioned. Because of how I menu plan & shop (explained above if you skipped down to here!) I already had the majority of these ingredients on hand, and will be able to direct our grocery dollars towards stocking up on sale items & buying extra produce for the week in addition to what we need to complete the menu plan. Bread 12 count Hawaiian Rolls x 2 – $5.36 2 loaves sandwich bread – $2.84 Hamburger Buns – $1.46 Hot Dog Buns – $1.46 Produce 10 Bananas – $2.24 3 lb Gala Apples – $3.72 3 pk Romaine – $3.42 6 Roma Tomatoes – $1.50 3 pk Fresh Garlic – $1.68 1 bunch Scallions – $0.96 3 lb Onions – $3.18 2 Celery – $3.76 5 lb Whole Carrots – $4.46 10 oz bag Baby Spinach – $1.98 1 Fresh Lime – $0.25 1 Cabbage – $2.70 5 Corn on the Cob – $1.65 1 Watermelon – $4.67 5 lb Bag Russet Potatoes – $3.54 Grains 2 lb Rice – $1.77 2 lb Popcorn Kernels – $2.38 42 oz Old Fashioned Oats – $4.12 Meat 2.25 lb 80/20 Ground Beef – $13.43 1 lb Ham Lunch Meat – $3.97 1 5-count Bratwurst – $4.27 2 lb Festive Ground Turkey – $3.98 Dairy 1 gal Whole Milk – $2.54 24 oz Cottage Cheese – $2.94 32 oz Strawberry Greek Yogurt – $3.54 16 oz Sour Cream – $1.97 2 lbs Butter – $7.64 Case 60 ct Large Eggs – $14.36 16 oz Half & Half – $1.78 16 oz Swiss Cheese – $3.78 Baking 5 lb Flour – $2.38 4 lb White Sugar – $3.46 32 oz Light Brown Sugar – $2.22 8.1 oz Baking Powder – $1.98 1.5 oz Ground Ginger – $2.24 2.5 oz Cinnamon – $1.24 Baking Soda – $0.92 1 fl oz Pure Vanilla Extract – $3.94 Condiments 16 oz Peanut Butter – $1.94 30 oz Mayo – $3.38 15 oz Reduced Sodium Soy Sauce – $1.58 18 oz Strawberry Preserves – $2.48 16 oz Ranch Dressing – $1.97 Thai Red Curry Paste – $3.98 20 oz Yellow Mustard – $0.98 Dry Goods 22.6 oz French Dark Roast Coffee – $8.88 100 Tea Bags – $2.12 48 oz Vegetable Oil – $3.57 1 can Chickpeas – $0.86 1 can Coconut Milk – $1.92 1 lb Lentils – $1.92 Knorr 7.9 oz Chicken Bouillon – $2.43 28 oz can Diced Tomatoes – $1.48 8 oz can Tomato Sauce – $0.48 Deli 2 46 oz Take & Bake Pepperoni Pizzas – $19.96 Recipes Oven Scrambled Eggs 12 eggs ¼ c butter 1 tsp salt 1 ¼ c milk 1 onion, chopped Optional: Add breakfast meat, vegetables, or cheese. Instructions: Place butter, chopped onion, and any extras into a 9x13 pan and place in a cold oven. Turn oven to 350°F to preheat. Whisk eggs, milk & salt together. Once oven reaches temp, pour egg mixture into pan. Bake 15 min, stir, then bake again 10 min. Continue stirring/baking in 5–10 min intervals until set. Cool, then store in lidded container. Ham & Swiss Hawaiian Sliders 2 12-packs Hawaiian Rolls 16 oz sliced Swiss cheese 1 lb ham lunch meat or leftover ham Mayonnaise & mustard Preheat oven to 350°F. Slice rolls horizontally, spread mayo and mustard. Add ham and cheese. Top with roll tops and brush with melted butter. Bake 15–25 min until melted and golden. Easy Vegan Sweet Potato Curry Link: https://www.thekitchn.com/sweet-potato-curry-267050 Use half of your spinach for this recipe. The other half will be used in the lentil soup. Potato Salad 4 Russet potatoes, cubed 1 onion 2 celery stalks 3 hard-boiled eggs Mayo, mustard, salt & pepper Instructions: Boil potatoes until tender (10–12 min). Boil eggs and let cool. Chop onion, celery, and eggs. Mix all ingredients with ½–1 cup mayo, 1 tsp–1 Tbsp mustard, salt & pepper. Chill before serving. Lentil Soup 1 lb dried lentils 2 qt water 1 Tbsp chicken bouillon 1 cup spinach Chopped onion, celery, carrots, garlic Oil or butter Instructions: Rinse lentils, start cooking with water & bouillon. Sauté vegetables, add to pot. Deglaze skillet, pour into soup. Simmer 1 hour until creamy. Optional: add sour cream, cheese, or cayenne. Unstuffed Cabbage Rolls Link: https://www.allrecipes.com/recipe/235997/unstuffed-cabbage-roll/ Use half a cabbage & substitute 2 lb ground turkey. Southern Sweet Tea Link: https://www.southernliving.com/recipes/how-to-make-sweet-tea Amish Apple Cake Link: https://www.twopinkpeonies.com/apple-cake-recipe/#recipe submitted by /u/Travel_Junkie5791 to r/Frugal [link] [comments]

I bought a spiral cut ham at a good price the other day, mostly because I wanted to make big batch of ham and bean soup. There are only 2 of us, though, so. Need some ideas for using the rest of the ham! I’m planning scalloped potatoes with ham, ham and broccoli quiche, biscuits stuffed with ham, cheese and pickles…. What else? Bonus for lower carb and lots of veggies. submitted by /u/Henbogle to r/Cooking [link] [comments]

We don't usually do ham but I got a free one this year and saved half in the freezer. I'm going to use some for kids lunches but I'm also planning to do some meal prep for my own lunches once work starts up again (gotta love a job that shuts down for the holidays.) I prefer to have hot lunch rather than salads or sandwiches. Does anyone have suggestions for a recipe using unglazed uncut ham? submitted by /u/Turbulent-Cat6838 to r/EatCheapAndHealthy [link] [comments]

When I was a little girl growing up in the Sonoran desert— RECORD SCRATCH God I hate corny recipe backstories. Here's the best smoky chili ever AND it's actually quick and easy, despite the long ingredient list (scroll to the end of the instructions to see all the "secret ingredients¹" I didn't use): CHILI ULTIMO CINCO ESTRELLAS Ingredients: 5 strips uncooked bacon chopped 1 large yellow onion diced (about 1 cup) 4 jalapeno peppers, diced (deseed if you prefer less spicy) 3 cloves garlic minced (about 1 Tablespoon) 1 lb ground beef (455g) ½ cup tortilla chips, food processed to a powder (1 big handful) Dry spice mix: 1 Tablespoon brown sugar 1 Tablespoon chili powder 1 Tablespoon ancho chili powder 1 ½ teaspoons smoked hot paprika 1 teaspoon cumin 1 teaspoon onion powder 1 teaspoon mexican oregano 1 teaspoon cocoa powder ¾ teaspoons ground black pepper ¼ teaspoon cinnamon ½ teaspoon salt ½ teaspoon MSG ¼ teaspoon curry powder ⅛ teaspoon cayenne pepper Liquid mix: 1 cup beef broth (236ml) ¼ cup ham bone broth² (59ml) 1 cup espresso or strong black coffee (236ml) ½ teaspoon fish sauce 1 tablespoon peanut butter (creamy, not chunky) 1 dried chipotle plus 1 dried ancho pepper, chopped fine ¼ cup tomato paste (66g) 1 Tablespoon worcestershire sauce 1 tablespoon apple cider vinegar Cans: 15 oz can dark red kidney beans, undrained (425g) 15 oz can black beans, undrained (425g) 14.5 oz can diced fire roasted tomatoes, undrained (411g) 7 oz can chili peppers in adobo sauce, undrained (198g) 4 oz can fire roasted green chilis, undrained (113g) Additional Ingredients: 1 cup roast leftover roast (beef or pork), cubed (optional) Preferred toppings, particularly mexican crema (or sour cream), shredded queso fresco (or cheddar) cheese, avocado, and corn chips Instructions: Chop onions and jalapenos, combine, and set aside. Chop garlic and set aside. Prepare dry spice mix detailed above, mix together thoroughly, and set aside. Crumble/process tortilla chips and set aside. Open all the cans and set aside. Prepare liquid mix detailed above (including chopping dry peppers to add to liquid mix) and set aside. Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain half the grease. Add onion and jalapenos, stir quickly, and undercook them (thanks Kevin) for just one minute. Add garlic and cook until fragrant (about 30 seconds). Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add ground chips and prepared dry spice mix and stir well, cook for about two more minutes. Add all remaining ingredients — liquid mix with dried peppers, all cans, and your cooked bacon (and optional cubed roast), and stir well. Bring to a boil and cook 1-2 minutes, stirring frequently. Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes, stirring occasionally, allow the flavors to really get to know each other in the pot. Use the side of your metal stirring spoon to cut any oversize chipotles from the can into smaller bits as you stir. For best results, let cool and refrigerate overnight. Warm back up the next day and serve. Serve with preferred toppings (mexican crema (or sour cream), shredded queso fresco (or cheddar) cheese, avocado, and corn chips are a must!) ¹ If you think I have too many ingredients in this recipe, here are other "secret ingredients" that I decided against: Guinness beer, miso, celery (wtf), black garlic, cloves, coriander, carrots, onion soup mix, mole, turmeric, soy sauce, red wine, whisky, frank's red hot, marmite, berbere, molasses, cilantro, green olives, olive juice, hominy, italian sausage, cheddarwurst, gochujang, mushroom powder, pureed pumpkin, star anise, dried mint leaves ² Ham bone broth: I do this every Thanksgiving, or every time I buy a ham. It's just a ham bone, plus all the fat trimmings from that ham, thrown into an instant pot and not quite covered with water, and pressure cooked for 2 hours. Basically turns into a jelly-like consistency when done cooking and cooled, I store it in a big pickle jar in my fridge. Keeps for months, through the whole cold season. It's a wonderful addition to any soup or stew (red beans and rice, split pea soup, ramen, lentils, stroganoff, this chili, casseroles, pretty much anything savory). If you don't have this available, maybe don't drain the bacon fat, and maybe add a little more beef broth and a tiny bit of lard or butter. Someone also mentioned Better Than Boullion Ham Broth - that's probably a winner, I love all the BTB products I've tried. submitted by /u/man_teats to r/Cooking [link] [comments]

Apologies for the bad pic... Leftover ham bone with some meat clinging to it 16oz multi bean soup mix (discarded flavor packet) 3 carrots 3 celery sticks 1 onion olive oil to sweat the onion and celery 2 Bay leaves Water to cover Black pepper Also made some Hawaiian rolls (King Arthur recipe) to go along with the leftover ham slices. submitted by /u/JustMediocreAtBest to r/soup [link] [comments]

Hi, newbie here and first time posting. The expensive Berkshire ham I made for Christmas dinner dried out while cooking because it wasn’t covered and the temp was too high (lesson learned). I want to repurpose it into a soup or stew since it’s too dry to enjoy by itself. I basted it with a mix of butter, honey, and a little brown sugar with a few splashes of Worcestershire sauce on the smoker. Questions: Should I cut off the exterior of the basted ham to keep the sweet flavor out of the soup? What can I add to the soup to compensate for all the juices/fat already being rendered from the ham so that the soup isn’t bland? What extra steps could I do to ensure I don’t overcook the ham even more than what it already is? I was thinking of waiting to add the ham until the last part of cooking the soup, but wouldn’t that just deprive the soup of even more flavor? I love a flavor-packed soup. What recipes or ingredients would you recommend trying for this dried out ham? Thanks a bunch! Happy holidays 🤗 submitted by /u/Aggravating_Ad_7127 to r/soup [link] [comments]

I am NOT the Original Poster. That is u/Whorible_wife69. She posted in r/AmItheAsshole Mood Spoiler: hopeful? Original Post: November 16, 2023 I (27f) have solely been responsible for cooking Thanksgiving dinner for 20+ people for the last 8 years. I do all the shopping, cooking and setting up. Months before Thanksgiving I start looking at grocery prices and tweaking recipes to fit dietary restrictions(Caribbean family, vegans and pescatarians, meat eaters). I also make enough for the college aged kids to have left overs. I usually make 3 turkeys, 2 party pans of mac and cheese and a party pan of mashed potatoes, stuffing, green bean casserole, collard greens, yams, mini seafood quiches, stuffed mushrooms, rolls and a salad from scratch. Plus all the desserts apple pie, sweet potato pie, cheesecake, homemade ice cream and breads also from scratch. I start making stocks and doughs Tuesday night. I bake my bread for stuffing and make my cheesecake and pies Wednesday after work. Cook all day Thursday so we can sit down and start eating at by 4 so my aunts who work the nights shift as nurses can enjoy. Every year people invite unexpected guest and it becomes 30+. I would be ok if it were plus ones but my mom invites her friends and their kids. My mom and aunt ask me to make additional turkeys and some sides for their units. I never feel appreciated for everything I do to make it special and accommodate everyone. This year I’m separated from my husband and I really don’t feel like bending over backwards cooking for people who don’t even leave me left overs to make a sandwich the next day. This year I’ve decided not to cook and just spend my day at the beach, the only bonus to living in. Florida. I was asked how much the adults should Zelle me for thanksgiving groceries at the beginning of the month and I told them I’m not cooking. Today I received a zelle from my uncle and when I returned it he asked why, I reminded him and the family group chat I wasn’t cooking. Now they want me to cancel my plans and cook. Am I the AH for not wanting to? EDIT: This is my favorite holiday but my separation has left me emotionally exhausted and without any passion to cook. EDIT 2 (Same Post): November 17, 2023 (Next Day) I don’t actually mind the cooking for my family, I look forward to it. The unexpected guest a little. The thing bothering me is that I expected to do this year is that I wanted to celebrate the only holiday I look forward to with my husband. I wanted to share the dishes that I love and scheduled chaos with him. I’m upset because I don’t get my husband. They may not understand it but I took on this holiday because I enjoyed it. Relevant Comments: The fact that everyone relies on you for all food is insane and you should all bring dishes: "It’s partially my fault since I’m neurotic when it comes to this particular holiday. I want traditional American food and they revert back to Caribbean roots" "When I first started it was just family and I that was 15 people now after a few marriages it’s 20 base that’s without the 3 leaving to work the night shift at hospitals. I genuinely enjoy it but with the stress of my separation I mentally do not have the fortitude to do it. A regular dinner for myself is hard enough to put together." "We rotate holidays. New Years and at aunt 1’s house, Easter and Christmas Eve at aunt 2’s house, 4th of July at aunt 3’s and Thanksgiving at mine." How tf do you cook 3 turkeys? (Also OOP explains in a long comment here how she cooks everything down to exact times): "Intervals. I start with a spatchcocked one early in the morning (for left overs). I start the whole one at 11am and pull it out at 3pm (for dinner and the table). For the third I break it down into 6 pieces (also use it for left overs) that one goes in when I pull the whole one." More on the emotional toll this is taking on OOP: "I’ve been going through a separation I’ve lost 30 lbs this year because I don’t have the passion I once had to cook nor an appetite. They’ve notice my lack of cooking and commented on it. I’m usually okay with cooking for that many but the emotional toll the separation has left me leaves little to no energy for anything but work and necessities." "I eloped last year and they don’t acknowledge the relationship being significant. I mentioned not cooking over the summer because I’d be with my husband but a in late October I was clear I wouldn’t cook and to make other arrangements." How long have they known you're not cooking? "I told them late October, I reminded them mid November and today when I received the money." Delegate: "tried delegating in 2021 after surgery and it was a mess even though I was in the kitchen showing them how to do simple things like grate cheese or pass the potato’s through a food mill. They have all the recipes and exact ingredients down to the brand but choose to substitute cheddar with velveta and ask why it doesn’t taste the same." Someone says OOP's mom should cook this year and OOP's response made me spit out my drink: "The last good thing my mom made was breast milk. She’s permanently banned from the kitchen due to almost fires and food poisoning instances." OOP is voted NTA Update Post: November 27, 2023 (11 days later) Excuse typos currently enjoying the small 4 pack of Woodbridge wine while watching The Crown with my husband by his bedside, more on that later. I actually listened to you guys and I didn’t cook. The weather wasn’t the best so I didn’t end up at the beach but sat by the pool did some work and journaling. I enjoyed margarita’s by the pool and wine at dinner. I don’t know how I was able to drink all day and get everything done by 4pm. Dinner was late, we didn’t end up eating until 6pm so the people who worked that night just took to go plates, and couldn’t eat with us. My mom called a few times from the kitchen asking how to turn on the oven, make a pre-made ham and turkey. My aunt asked for the recipes that I previously emailed and asked if I could come over and supervise. I ignored the calls and texts. I did end up carving 2/3 turkeys ate and helped clean up and went back to bed. My moms friend ended up bringing herself and 6 other people, empty handed. The creepy family friend did the usual show up empty handed, eat, grab to-go plates and leave. My cousins were bummed they didn’t get left overs for finals, they were also shocked to see that their favorites weren’t made and it didn’t taste the same. No one took leftovers home besides my mom’s friends, they cleaned us out. I think they finally realized how much goes into it because my aunt complained that she had to go to multiple stores even though she was making 1/3 of the food. My mom ordered from the fresh market and that was ‘too much’. Thanksgiving day my husband and I spoke and had a great conversation about moving forward with the separation what it’s going to look like for us financially and a rough timeline of when we should be legally divorced. Saturday morning I get a call from my husband’s local hospital saying that he was got injured while running (he had a stress fracture that resulted in a complete break in multiple places and needed surgery). Since I’m legally still his wife and he has not updated his emergency contact I flew up and I am currently at his bedside hoping I can get his family out here to take over. He didn’t expect to wake up with me being there but was happy and thinks we should try counseling. All in all I’m emotionally drained. Working from his bedside. I should be able to take him back to our house tomorrow and get him set with his family and friends to take over. It’s been nice being in a cold city and seeing him after so long but I’m sure this marriage is over. Thanks for all the advice. My therapist actually told me I have to start putting my self first and this was a good first step Relevant Comments: Anyone telling off the people who took leftovers? "It's polite in my culture to send guest home with food/gifts. Even for a casual visit I've sent people home with something as little as a few plantain or a few pieces of fruit. We make so much because it is common for people to stop by unannounced for holidays. My creepy uncle has brought tubber ware or asked for left overs at formal events. He's a physician and I've seen him do it at fundraisers I've attended for work." I hope you get some counseling and start putting yourself first: "My called my therapist when I landed and she literally said ‘we just talked about this’ ‘why did you drop everything’ and I said I’m still his wife and he’d do it for me (which is true). My nail lady called me a dumb bitch and asked to pick up something from a store here we don’t have back home." Why did you separate from your husband? "Different religions, backgrounds and cultures. Honestly we care about each other but between communication issues and the fact that everything was rushed we never really got to know each other and after a few blow ups where both parties said or did something inexcusable it’s better for us to call it quits now before we truly despise each other. We’re back to a point where we can speak without attorneys and clearly I’m here caring for him, although sleeping in one of the guest rooms vs what uses to be our room. We just don’t want to go back to where we didn’t recognize ourselves or each other." Just because you're his emergency contact doesn't mean you have to go to him: "Yeah, but that still my husband. I personally felt like I had a moral obligation to be there until we could get his family state side. He needed surgery and I know how much medical situations freak him. Plus this also saved me the cost of shipping some of the items I still have here." Would he do the same? "He has done so recently as well. I was hospitalized for dehydration a few weeks ago when things were contentious and missed mediation because of it. He left a work trip to be by my side, even though it was minor. We don't hate each other we just don't work as a couple." submitted by /u/LucyAriaRose to r/BestofRedditorUpdates [link] [comments]

I have several large slices and a nice ham bone leftover from Easter. Thinking of making split pea soup with the bone. What are your other favorite recipes? submitted by /u/Ltstarbuck2 to r/Cooking [link] [comments]

I made mashed potatoes the other night, and my husband was so excited when he walked in and saw me making “tater cakes.” Leftover mashed potatoes, a little egg, a little flour. Add some grated cheese and chopped ham if you have it on hand, or whatever mix ins you like. Fried golden brown. Mashed potatoes don’t reheat the best, but this makes a whole fresh dish that’s pretty delicious! What’s something you like to make with leftovers that’s so good, it’s maybe why you made the original dish in the first place? submitted by /u/Nowherelandusa to r/Cooking [link] [comments]

submitted by /u/kickso to r/MobKitchen [link] [comments]