Turn those leftovers into delicious new mealsPlay Video
Lemon meringue pie: Get chef Ryan Scott's easy recipe
Devil's cream pie: This recipe is delicious and simple to make!
Former gang rivals providing affordable meals with 'Trap Kitchen'
Spiced chicken wraps and sweet pea guacamole: Try the heathy recipe!
- 1/2 pound prosciutto, finely diced
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped yellow onion
- 1/4 cup finely chopped celery
- 4 medium cloves garlic, minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- One 28-oz. can diced Italian plum tomatoes with juice
- 1 cup dry white wine
- 1/2 cup packed flat-leaf parsley
- 2 dried bay leaves (remove after cooking)
- Salt and pepper to taste
- 4 cups medium-diced roast turkey
- 1 pound dried penne pasta
- 1/4 cup parmesan cheese for garnish
- 1/4 cup fresh basil for garnish
1. Heat a wide, heavy-duty 6- to 8-quart pot over low to medium heat. Add the prosciutto and cook until the fat begins to render, about 2 to 3 minutes. Add the carrot, onion, celery, and garlic. Lightly season with salt and pepper and cook the vegetables until translucent, about 4 to 6 minutes. Stir in the pepper flakes. 2. Add the plum tomatoes and white wine, simmer over low heat for 2 to 3 minutes, then add the parsley, and bay leaves, stir and cook for about 15 to 20 minutes. 3. Add the turkey and simmer over low to medium heat until the sauce is thick and rich, about 10 to 15 minutes. Discard the bay leaves and season to taste with salt. 4. Cook the pasta until al dente in lightly salted boiling water according to package directions; drain. Toss the pasta with the bolognese, transfer to a serving platter, garnish with parmesan cheese and fresh basil, and serve.
- 3 cups ‘left over’ mashed sweet potatoes
- 1 pound ‘left over’ sweet Italian sausage without the casing
- 3 eggs, beaten
- 2 cups seasoned Italian bread crumbs
- 1 cup shredded fontina cheese
- 1 cup olive oil
- 1/4 stick butter
1. In a large bowl, add 3 cups leftover mashed sweet potatoes and add the cooked sausage, fontina cheese. Add half of the beaten eggs and mix thoroughly. Form into croquettes, dip into remaining beaten eggs, and roll in the bread crumbs. 2. In large sauté pan, heat the olive oil and butter over medium heat, add the croquettes and cook on all sides until golden brown. 3. Place on serving platter and serve immediately.
- 1 cup whole milk ricotta
- 1 cup pumpkin puree
- 4 eggs
- 1/4 cup powdered sugar
- 1/2 cup all-purpose flour
- 1/2 cup cake flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 pinch salt
- 1/2 cup warm maple syrup (for garnish)
- 1 cup chopped toasted pecans (for garnish)
1. Combine all ingredients, except for maple syrup and pecans, and mix until smooth. 2. Drop heaping tablespoon into hot (350 degrees) oil and fry until golden brown. 3. Dust with powdered sugar, drizzle with warm maple syrup and sprinkle with chopped toasted pecans. Serve immediately.