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BetterMost, Wyoming & Brokeback Mountain Forum  |  Our BetterMost Community  |  The Holiday Forum (Moderator: Meryl)  |  Topic: The Day After: Great Recipes for the Leftovers 0 Residents and 1 Guest are viewing this topic. « previous next »
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Author Topic: The Day After: Great Recipes for the Leftovers  (Read 17061 times)
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« on: November 20, 2006, 01:12:41 pm »

What to do with leftover turkey department.

In honor of Sam Arnold, owner of The Fort Restaurant in Morrision, Colorado, who died last June, I offer one of his signature recipes, Bowl of the Wife of Kit Carson:

1 cup cooked chicken or turkey in bite-size pieces
1 cup cooked rice
4 cups rich chicken broth
1 cup cooked garbanzo beans
1/2 tsp. oregano
1 chopped chipotle pepper
1 avocado, sliced
1 cup cubed Monterey Jack (what else?) cheese

Heat broth to boiling and add chicken, garbanzos, pepper, rice, and oregano. Serve in large bowls and add cheese and avocado just before serving. Serves 4.
« Last Edit: November 20, 2006, 01:24:12 pm by Meryl » Logged

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« Reply #1 on: November 20, 2006, 09:40:01 pm »

EVERYBODY'S FAVORITE CASSEROLE

The perfect leftover dish!

2 cups chopped turkey (can use chicken, too)
1 1/2 cups hot cooked rice
1 can cream of mushroom soup
1/3 to 1/2 cup mayonnaise
2 hard boiled eggs, chopped
1/2 onion, finely chopped
corn flake crumbs

Combine all ingredients and mix well. Add the greater amount of mayonnaise if it seems dry. If you have any fresh mushrooms on hand, slice them up and add them to the mix.

Pour into a 1 1/2 quart casserole (spray with Pam, first). Top with corn flake crumbs. Bake at 375 degrees for 45 minutes until hot and bubbly.

Serves 4-6.

My father, who never has seconds, eats seconds of this.

Leslie
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« Reply #2 on: November 22, 2006, 03:44:16 am »

My family and friends all enjoy this one, we've been passing it down and around for years


Green Chili Turkey Enchiladas

Ingredients:

3 Cups skim milk
4-1/2 Tablespoons flour
3/4 Teaspoon dry mustard
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/2 chopped black olives
1 Cup shredded reduced-fat Monterey Jack cheese
2 Cans (4 ounces each) chopped green chilies
2 Cups shredded COOKED TURKEY
10 Flour (8-inch) tortillas
Vegetable cooking spray
sour cream for garnish
 
Instructions:

In medium saucepan, over medium heat, combine milk, flour, mustard, salt and pepper and cook 5 to 6 minutes or until sauce is thickened.  Stir in cheese and cook until melted. Remove 1 cup cheese sauce and reserve.
Add 1 can chilies to remaining sauce.
 
In medium bowl combine turkey, black olives, remaining can of chilies and reserved cheese sauce.
On each tortilla spread 1/4 cup turkey mixture and roll up.
 
Place tortilla seam-side-down in (9-X 13-inch) baking dish, sprayed with vegetable cooking spray. Repeat with remaining tortillas.  Pour remaining sauce over top of tortillas.

Bake at 350 degrees F. 20 minutes or until hot and slightly bubbly.

Serve garnished with dollops of sour cream if desired
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« Reply #3 on: November 22, 2006, 04:46:51 am »

My family and friends all enjoy this one, we've been passing it down and around for years


Green Chili Turkey Enchiladas

Sounds delicious, Dottie.
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« Reply #4 on: November 22, 2006, 11:40:06 pm »

No real recipe, but saw this on a cooking show.

Just fry up on the stove in some butter, a combination of turkey and dressing, serve on a sandwich roll topped with a dollop of gravy and cranberry sauce.

I'm trying that this year - for a non-cook like myself, it's sounds cheap and easy.
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« Reply #5 on: November 27, 2006, 03:45:00 am »

My Mom use to make this, it was a favorite after Thanksgiving and Christmas growing up, gets damn cold in Montana and this will definitely warm the cockles of your heart  Cheesy

Tortilla Dumpling Soup
 
Ingredients:

6 Fajita Size Flour Tortillas torn into 6 inch pieces
1 turkey carcass (remove skin and excess fat) cube meat
1 Onion chopped
2 cups Celery sliced
1-1/2 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Thyme leaves
1 cup Carrots sliced
 

 
Instructions:

1. Place turkey carcass , onions, half the celery, salt, pepper and thyme in a large pot. Immerse completely with water** bring to a boil. Reduce heat to low and simmer (covered) for 1 hour. 2. Take the carcass out of the pot and remove  any meat still clinging from the bones (set aside with cube turkey). Place bones back in pot and continue cooking for 1 hour longer. 3. Strain broth and return to pot with remaining celery and carrots. Cook 20-30 minutes longer. 4. Stir in turkey meat and top with tortilla pieces. Simmer for 5 minutes longer. Serve soup with additional warm tortillas.

Delicious!!!

**for a richer soup Vegetable broth can be substitued for water in the early stages of the recipe
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« Reply #6 on: December 26, 2007, 01:31:18 pm »

No real recipe, but saw this on a cooking show.

Just fry up on the stove in some butter, a combination of turkey and dressing, serve on a sandwich roll topped with a dollop of gravy and cranberry sauce.

I'm trying that this year - for a non-cook like myself, it's sounds cheap and easy.

My men took these sandwiches skiing with them this morning!! Don't forget the cranberry--that's what makes it great!!
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« Reply #7 on: December 28, 2007, 09:20:41 pm »

My family and friends all enjoy this one, we've been passing it down and around for years


Green Chili Turkey Enchiladas

Ingredients:

3 Cups skim milk
4-1/2 Tablespoons flour
3/4 Teaspoon dry mustard
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/2 chopped black olives
1 Cup shredded reduced-fat Monterey Jack cheese
2 Cans (4 ounces each) chopped green chilies
2 Cups shredded COOKED TURKEY
10 Flour (8-inch) tortillas
Vegetable cooking spray
sour cream for garnish
 
Instructions:

In medium saucepan, over medium heat, combine milk, flour, mustard, salt and pepper and cook 5 to 6 minutes or until sauce is thickened.  Stir in cheese and cook until melted. Remove 1 cup cheese sauce and reserve.
Add 1 can chilies to remaining sauce.
 
In medium bowl combine turkey, black olives, remaining can of chilies and reserved cheese sauce.
On each tortilla spread 1/4 cup turkey mixture and roll up.
 
Place tortilla seam-side-down in (9-X 13-inch) baking dish, sprayed with vegetable cooking spray. Repeat with remaining tortillas.  Pour remaining sauce over top of tortillas.

Bake at 350 degrees F. 20 minutes or until hot and slightly bubbly.

Serve garnished with dollops of sour cream if desired

This really sounds great!  As soon as I get back to Texas I will try your recipe, I have a lot of left over turkey.........
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« Reply #8 on: November 29, 2010, 12:07:20 am »

It's lovely leftover time! We've been enjoying pasta cooked with leftover turkey and vegetables. Also traditional in our house are sandwiches made with turkey, dressing, mustard and cranberry sauce!
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« Reply #9 on: December 03, 2011, 11:13:38 am »

This recipe for cranberry turnovers looks great! I'm going to make some as soon as my puff pastry thaws!

http://www.countryliving.com/recipefinder/cranberry-turnovers-recipe-clx1111
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« Reply #10 on: January 09, 2014, 08:27:18 pm »

Okay, how about the week after? There was a package of smoked salmon and a wonderful head of golden cauliflower that I didn't have time to deal with during the holidays...they are about to become a wonderful meal for me and me only!!
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« Reply #11 on: January 10, 2014, 05:28:15 pm »

Yum! I love smoked salmon and cauliflower, but I've never had them together.

What did you make from them, Lee?
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« Reply #12 on: November 29, 2014, 08:38:37 pm »

It's leftover time.  Reheated turkey is usually a sad affair, and I don't care for the traditional turkey sandwich. 

Of course, I made turkey soup on Thursday night with the carcass and lots of veggies and herbs (I like to stud an onion with a couple of cloves).  I like to strain it and just eat it plain with chopped parsley; it's heaven on a cold day. 

Tonight, I decided to make a turkey pot pie.  So easy.  Just shred the turkey.  Sauté leeks, shallots, celery, carrots and mushrooms in butter and add some herbs.  Make a sauce velouté (it's just a béchamel made with turkey stock instead of milk).  Assemble and top with frozen puff pastry.  I can't wait!

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« Reply #13 on: November 29, 2014, 08:41:27 pm »

I also had too much bread for stuffing, so I made a raspberry pecan bread pudding.  I soaked the old bread cubes in milk, added eggs beaten with sugar and vanilla, cinnamon and allspice.  Toss together, spread in a buttered dish and stud the top with chopped pecans and raspberries (they were on sale today--two for $3!).  Of course, you must serve this with bourbon sauce!
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« Reply #14 on: November 30, 2014, 12:39:16 am »

Yum! I'm taking the Pioneer Woman's suggestions and making Turkey Tetzrazini and Turkey Spring Rolls.
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« Reply #15 on: December 02, 2014, 08:03:42 pm »

I actually didn't get any leftovers this year.  LOL
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« Reply #16 on: December 02, 2014, 08:57:07 pm »

That's the downside of being a guest. It helps to put some tupperware in your car and casually mention that you have it as the dinner concludes.
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« Reply #17 on: December 02, 2014, 11:19:00 pm »

That's the downside of being a guest. It helps to put some tupperware in your car and casually mention that you have it as the dinner concludes.

Our cousin always used to send my dad and me home from Thanksgiving with enough leftovers for two dinners apiece.  Undecided

I had enough left over from my own patched-together Thanksgiving dinner for two more dinners. I'm planning to have turkey, stuffing, and gravy for supper this Friday.  Smiley
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« Reply #18 on: December 03, 2014, 06:50:58 pm »

That's the downside of being a guest. It helps to put some tupperware in your car and casually mention that you have it as the dinner concludes.

Well, my mom always gives out left overs.  However, this year she gave them all to my sister-in-law's brother.  He's not in the best place financially, so I think it made mom feel better to give him all the food, so she knows he's eaten.
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Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
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« Reply #19 on: December 29, 2014, 03:43:00 pm »

I also had too much bread for stuffing, so I made a raspberry pecan bread pudding.  I soaked the old bread cubes in milk, added eggs beaten with sugar and vanilla, cinnamon and allspice.  Toss together, spread in a buttered dish and stud the top with chopped pecans and raspberries (they were on sale today--two for $3!).  Of course, you must serve this with bourbon sauce!

Friend, I'm assuming you bake the pudding after putting it in a buttered dish and before studding it with the pecans and raspberries. Correct me if I'm wrong because I'm getting ready to make this dish in the next day or two!

I'm also making sweet potato ravioli with leftover yams and won ton wrappers. It's a recipe from the Pioneer Woman: http://thepioneerwoman.com/cooking/2014/11/pumpkin-ravioli/
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« Reply #20 on: December 29, 2014, 03:44:48 pm »

Another thing I am making is scratch biscuits to serve with all the yummy lamb gravy I have. It's been decades since I've made biscuits!
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« Reply #21 on: December 29, 2014, 04:03:43 pm »

I can't remember the last time I had biscuits.  They're good.
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« Reply #22 on: December 29, 2014, 07:17:29 pm »

Friend, I'm assuming you bake the pudding after putting it in a buttered dish and before studding it with the pecans and raspberries. Correct me if I'm wrong because I'm getting ready to make this dish in the next day or two!

I'm also making sweet potato ravioli with leftover yams and won ton wrappers. It's a recipe from the Pioneer Woman: http://thepioneerwoman.com/cooking/2014/11/pumpkin-ravioli/

No, I baked it after adding the pecans and raspberries.  Good luck!
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« Reply #23 on: December 29, 2014, 08:29:38 pm »

Oh, okay. Thanks!
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« Reply #24 on: December 30, 2014, 10:09:45 am »

I got some left-overs from Christmas, but I'm just reheating them and eating them as they were, no new fancy recreations.

laugh
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« Reply #25 on: December 30, 2014, 04:47:07 pm »

That is perfect, Chuck, although I don't think I'd call Shepherd's Pie, bread pudding, and soup fancy. More like comfort food, which I really need right now since the Polar Freeze has returned to Colorado. I just finished preparing 3 shepherd's pies, all except the mashed potato topping. I added broth to the remainder of the filling, and now I'm eating lamb soup.

Speaking of MP, there's a heated debate raging over potato terminology on the Prairie Home Companion site. Should it be called mashed potatoes, or whipped? What is it in your neck of the woods? Inquiring minds want to know!
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« Reply #26 on: December 30, 2014, 09:35:15 pm »

The biscuit dough is chilling in the fridge. It turns out that this is the perfect time of year to make biscuits, because you have to keep the butter and milk cold. Why? You want the tiny beads of butter to be suspended within the flour, not melted. If the milk and butter are soft, it will be a gluey mess.

The recipe is simplicity itself: 2 cups flour, 4 tsp. baking powder, 3/4 tsp. salt, 1/2 cup butter, and 1/3 to 1/2 cup milk. Sift the dry ingredients together, slice the cold butter and cut it into the dry ingredients with a pastry cutter until the dough resembles tiny peas. Sprinkle the milk over while tossing with a fork. Gather up the dough in a ball, work it briefly with your hands and put in the fridge to chill. Roll the dough out about 1/2 inch thick, cut into rounds with a biscuit cutter or jar lid, place on an ungreased cookie sheet and bake at 425 degrees F until golden brown. Makes 20.

They will be so good with the lamb gravy! I'm hoping to persuade my Denver Brokie friends to get together with me. I know Offline Chuck particularly likes biscuits and gravy.
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« Reply #27 on: December 31, 2014, 09:28:33 am »

Oh yeah, biscuits and gravy are good!
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« Reply #28 on: January 06, 2015, 11:11:27 am »

They sound a lot like scones.

Maybe they are the same, just different name.
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« Reply #29 on: January 06, 2015, 12:17:43 pm »

biscuits tend to be softer than scones.
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« Reply #30 on: January 06, 2015, 12:51:20 pm »

Ok, I see. I don't think I ever had a bisquit.
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« Reply #31 on: January 08, 2015, 03:03:36 pm »

I think it depends on who makes the scones, they can look very similar to biscuits.

This is the scone that Americans see.




Our scones tend to be almost triagular, and often are not plain.....the pic above is a chocolate cherry scone.


This is a plain scone, from the UK.




This looks very similiar to our biscuits, which are below.





the triangular scones first pictured above are served room temperature, usually.

The biscuits just above are served warm, are light and flakey, and can be pulled apart easily.
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« Reply #32 on: January 10, 2015, 02:19:27 pm »

The biscuits look yummi!
If they're light and flakey there's probably quite a lot of butter in them.


The variety of scones we usually have here tends to be a bit dry, so probably not quite the same.
They were very popular in the 70s, I don't actually think I've had them since then.

The were always plain, no such thing as chocolate or cherries in the dough.

They're always triangular, looked like this before cut:


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« Reply #33 on: January 19, 2015, 11:43:42 pm »

I am still working through all the recipes I wanted to make for the holidays! Tonight I am making Persimmon Flans with whipped bourbon honey topping. I'm beginning to see the light at the end of the tunnel...
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« Reply #34 on: January 20, 2015, 05:06:22 pm »

Go to the light!!!   LOL
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Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
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« Reply #35 on: November 29, 2015, 05:00:44 pm »

Take a bowl of hot turkey broth with the flavorings of your choice and add a couple of spoonfuls of creamed corn. Voila...instant chowder! Also works with creamed peas, celery or green beans.
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« Reply #36 on: November 29, 2015, 07:54:41 pm »

I don't do anything unique with the leftovers, I just reheat and eat.
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« Reply #37 on: November 30, 2015, 03:28:40 am »

Me too.  It's nice to just poke buttons on the microwave then watch TV with the ever hopeful whippet.
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« Reply #38 on: November 30, 2015, 05:39:41 pm »

I had more leftover turkey this year than usual, even though I sent everyone home with some.

So, I made a turkey pot pie last night.  Chopped up turkey breast meat, added potatoes, carrots, celery and leeks (I don't like peas). 
Then, made a sauce velouté, really just a roux with chicken broth, enriched it with leftover gravy.
A frozen puff pastry sheet on top and done!
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« Reply #39 on: November 30, 2015, 10:10:21 pm »

Paul, I will have to add that to my repertoire! Thanks!
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« Reply #40 on: November 30, 2015, 11:16:19 pm »

Send some to Sonja
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« Reply #41 on: December 25, 2015, 03:33:41 pm »

Send some to Sonja


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« Reply #42 on: December 26, 2015, 01:31:45 pm »

Sonja don't drink coffee eat turkey leftovers?

My old favorite after-holiday recipe was turkey sandwiches with mashed potatoes and cranberry sauce. My new favorite is good old simple biscuits and gravy!
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« Reply #43 on: December 26, 2015, 06:17:59 pm »

Lee, it's a running joke in the diner over on DCF, that I hate and am terrified of pot pies.   Roll Eyes Grin
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« Reply #44 on: December 28, 2015, 11:22:36 am »

I don't do anything really special with leftovers, I just reheat and eat.
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« Reply #45 on: December 29, 2015, 08:13:54 pm »

I had more leftover turkey this year than usual, even though I sent everyone home with some.

So, I made a turkey pot pie last night.  Chopped up turkey breast meat, added potatoes, carrots, celery and leeks (I don't like peas). 
Then, made a sauce velouté, really just a roux with chicken broth, enriched it with leftover gravy.
A frozen puff pastry sheet on top and done!

I'm making this for dinner tonight, but with lamb instead of turkey!
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« Reply #46 on: December 30, 2015, 09:25:53 am »

both pies sound good, Lee and Paul!
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« Reply #47 on: December 31, 2015, 06:25:46 pm »

Question: when you put the puff pastry sheet over the top, should you brush it with melted butter?
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« Reply #48 on: January 01, 2016, 10:57:05 am »

Question: when you put the puff pastry sheet over the top, should you brush it with melted butter?

I would use an egg wash.
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« Reply #49 on: January 04, 2016, 10:21:13 am »

Well, not leftovers, but the two stromboli or "pepperoni bread" I made for NYE went very quickly.

Smiley
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« Reply #50 on: January 13, 2016, 02:29:48 pm »

I had purchased a large bunch of leeks for the holidays but didn't get around to cooking them. Then, I steamed the whole bunch even though I just needed a bit for a dish. What to do with the rest? Fortunately someone posted a link to Julia Child's classic recipe for Potato and Leek Soup. It was simple to make so I whipped up a big batch in my blender. I put all the ingredients except for the broth in my blender, so now I have several containers of P&LS concentrate. When I get a soup craving, I fill my blender 2/3 full of broth and 1/3 of the concentrate. This is working out very nicely!

I have one question though. The soup seems to need a garnish. I tried sprinkling the surface with ground sumac and that tasted really good but somehow I don't think it's what Julia would have preferred!
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« Reply #51 on: January 14, 2016, 10:05:41 am »

Who cares  what Julia would've preferred!  As long as you liked it, good for  you!
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« Reply #52 on: December 27, 2016, 05:07:30 pm »

I have leftover roasted chestnuts and am wondering what to do with them. Any ideas? Of course, there are one gazillion recipes out there, but what brings out the chestnuttiest flavor, since this is somethting you don't eat very often?
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« Reply #53 on: December 27, 2016, 08:14:36 pm »

I have leftover roasted chestnuts and am wondering what to do with them. Any ideas? Of course, there are one gazillion recipes out there, but what brings out the chestnuttiest flavor, since this is somethting you don't eat very often?

I've never done it, but how about making a lovely chestnut purée?  It's hard to find here, but it's very available in France.  They use it like jam, on toast; mixed with cream, it's great in crepes; I love it stirred into plain Greek yogurt; I know French people who just eat it with a spoon!

So, you could peel the nuts, and food-process them with sugar and vanilla.

It's better than nutella!
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« Reply #54 on: December 27, 2016, 08:53:37 pm »

Great idea, Paul. Simplest is best. I have a lot of chestnuts so I'll make puree with some of them, and will look for something savory to make with the rest.

Strange, I could not get anyone to eat the freshly roasted chestnuts at Christmas. I ate several that were tossed with butter, rosemary, salt and pepper. They had a haunting flavor to me. But the others? They just kept looking at their phones.
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« Reply #55 on: December 29, 2016, 11:22:15 am »

I don't think the general public eats chestnuts, so I'm sure they considered it a "strange" food.

I don't recall ever eating one, but my parents have regularly in the past have eaten them.
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« Reply #56 on: December 29, 2016, 05:39:43 pm »

In the past, I've roasted chestnuts in the oven, but it's many years ago now.

I've always had them savoury, with salt and butter - never sweet.
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« Reply #57 on: November 28, 2018, 09:34:48 pm »

I had a big lunch today, so for supper tonight, I'm planning to have a plate with a few slices of goat cheese, a handful of toasted walnuts and a scoop of cranberry chutney. . .that's all! How are you using the holiday leftovers?
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« Reply #58 on: November 28, 2018, 09:43:31 pm »

From what I've seen on the news, they're saying that all leftovers should be gone by now.
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Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
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