Is there any food left? Discover the recipes to reuse New Year’s leftovers

It’s normal to end up with some portions left over from the end of year celebrations, but you can use them as ingredients in other equally tasty recipes! So if you don’t know what to do with that leftover food after the New Year, don’t worry. Because the Guide will teach you some recipes to reuse dinner leftovers!

You can also prepare these recipes for lunch the day after New Year’s Eve, avoiding waste. And because traditional end-of-the-year dishes are made with meats such as ham, tenderloin or sirloin, delicious new meals can be prepared! Plus, all of these recipes for using up dinner leftovers are quick and easy to do, as they are ready in an hour! Check out the step by step:

Fricassee Of Ham With Cheese

Time: 40 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 tablespoons of olive oil
• 1 chopped onion
• 4 crushed garlic cloves
• 2 diced seedless tomatoes
• 3 cups (tea) leftover roasted or cooked pork knuckle
• Salt, black pepper and chopped parsley to taste
• 1 cup mozzarella (grated)
• Olive oil for greasing
• 1 cup of grated provolone
• Straw potato to decorate

Method of preparation:

1. In a skillet, heat the oil over medium heat and sauté the onion and garlic for 4 minutes.
2. Add the tomatoes, the meat and saute for 4 minutes. Season with salt, pepper and green odor.
3. Transfer to a medium greased refractory and cover with the mixed cheeses.
4. Bake in a medium oven (180°C), preheated, for 20 minutes or until lightly browned.
5. Decorate the sides of the refractory with straw potatoes and serve.

sausage pancake

Time: 1 hour

Performance: 14 portions

Difficulty: easy

Ingredients:

• 2 cups of milk (tea)
• 3 tablespoons of oil
• 8 tablespoons of wheat flour
• 1 cube of chicken stock
• 3 eggs
• salt to taste

Filling

• 2 diced green apples
• 1/2 grated carrot
• 1 lemon juice
• 1 cup seedless black raisins
• 3 cups cooked and shredded chicken
• 1 stalk of celery chopped
• 1 cup mayonnaise (tea)
• 200 g or 1 pack of cream
• Salt and black pepper to taste
• 1 bunch of chopped curly lettuce

Method of preparation:

1. For the dough, in a blender, beat the milk, oil, flour, chicken stock, eggs, and salt until smooth.
2. Heat a medium nonstick skillet over low heat.
3. Put in 1 medium ladle of the pasta and swirl the pan to cover the entire bottom.
4. Fry for 2 minutes and turn to brown on the other side.
5. Proceed in the same way with the remaining dough.
6. For the filling, in a bowl, mix the ingredients, except the lettuce.
7. In each dough put a little lettuce and a little stuffing.
8. Roll up like rocamboles and serve after.

Creamy sirloin chop

Time: 30 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 800 g of diced sirloin
• 1 cup of water (tea)
• 1 beef bouillon cube
• Salt and black pepper to taste
• 4 tablespoons of oil
• 1 chopped onion
• 4 tablespoons Worcestershire sauce
• 1/2 cup ketchup (tea)
• 4 tablespoons of mustard
• 1 cup mushrooms (chopped)
• Chopped chives for dusting
• 1 tablespoon of wheat flour
• White rice and straw potato to accompany
• 1 cup mayonnaise (tea)

Method of preparation:

1. Season the loin with salt and pepper.
2. In a pressure cooker, over medium heat, heat the oil and brown the loin.
3. Add the onion and saute for 3 minutes.
4. Add the Worcestershire sauce, ketchup, mustard, half the water, beef stock and mushrooms.
5. Cover the pan and cook over low heat for 10 minutes, after starting the pressure.
6. Turn off, let the pressure release naturally, open the pan and return to low heat.
7. Add the flour dissolved in the remaining water, stirring until it thickens.
8. Stir in the mayonnaise until incorporated, hit in the salt, and transfer to a platter.
9. Sprinkle with chives and serve with white rice and candied potatoes.

lighthouse of tender

Time: 20 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 chopped onion
• 1 grated carrot
• 3 tablespoons of butter
• 1 cup tenderloin (diced)
• 1/3 cup seedless black raisins
• salt to taste
• 1/3 cup sliced ​​green olives
• 2 tablespoons of chopped parsley
• 1 diced seedless tomato
• Black pepper to taste
• 1 1/2 cups (tea) biju-type cornmeal

Method of preparation:

1. Melt the butter in a pan over medium heat and sauté the onion for 2 minutes without letting it brown.
2. Add the carrots and tenderloin and sauté for 2 minutes.
3. Add the raisins, olives, tomatoes and season with salt and pepper.
4. Sprinkle with flour and fry for 2 minutes.
5. Stir in the green smell and serve.

Rice cake with cheese

Time: 1 hour

Performance: 25 cupcakes

Difficulty: easy

Ingredients:

• 3 cups cooked white rice (tea)
• 1 cup ham (grated)
• 3 tablespoons of butter
• 1/2 cup (tea) of milk
• 3 tablespoons of wheat flour
• 1 cup mozzarella (grated)
• Fry oil
• 1/2 cup chopped parsley (minced)
• salt to taste
• 1 cup breadcrumbs (tea)

Sauce

• 1/2 cup milk (cold)
• 2 cloves of garlic
• 1/3 cup chopped parsley (minced)
• salt to taste
• 1/2 cup oil (approximately)

Method of preparation:

1. For the sauce, beat the garlic, milk and parsley in a blender and add the oil, slowly, until a thick sauce is formed, adding more oil if necessary.
2. Fix salt and reserve.
3. Quickly beat the rice, butter, milk and flour in the blender without letting it grind completely.
4. Pour into a bowl and add the ham, mozzarella, parsley, season with salt and mix until a homogeneous mass is formed.
5. Model elongated gnocchi, roll them in breadcrumbs and fry them in boiling oil until golden brown.
6. Drain on absorbent paper and serve with the sauce.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.