left over foods - Mashed-potato pancakes,

Mashed-potato pancakes, crisp on the outside and tender within, are a great way to use up leftover mashed potatoes.
Ingredients

Makes 6

* 2 cups mashed potatoes
* 1 large egg
* 1/4 cup grated Parmesan
* Coarse salt and ground pepper
* 1 teaspoon vegetable oil

Directions

1. In a large bowl, stir together mashed potatoes, egg, and Parmesan. Season with salt and pepper and mix well to combine (mixture will look wet). In a large nonstick skillet, heat vegetable oil over medium-high.
2. In batches, drop heaping spoonfuls of potato mixture into skillet, pressing with a spatula to flatten slightly. Cook until golden brown on bottom, about 3 minutes. Gently flip and cook until golden brown on other side, 3 minutes. Repeat with remaining potato mixture and more oil.

Martha Stewart Recipes

Don't Toss Those Leftovers!
Make a Trifle from Cake Trimmings

Next time you bake a cake, don't toss the trimmings into the trash without a second thought. Instead, keep them to use as building blocks for another dessert. We saved chocolate cake scraps and layered them with whipped cream and fresh raspberries for a quick and easy trifle. Freeze cake morsels in an airtight container for up to one month.

Our Top Money-Saving Tips -- Martha Stewart

Make Fried Rice from Leftover Rice

Use up leftover rice, plus whatever vegetables and protein you have on hand, in a delicious one-dish meal.
Prep: 15 minutes
Total: 35 minutes

Ingredients

Serves 4

* 2 tablespoons vegetable oil
* Coarse salt
* 3 large eggs, lightly beaten with 2 teaspoons water
* 4 scallions, thinly sliced
* 4 garlic cloves, minced
* 5 ounces ham, thinly sliced and cut into strips
* 3 tablespoons rice vinegar
* 1 1/2 cups frozen peas, thawed
* 4 cups cooked rice

Directions

1. In a large nonstick skillet, heat 1 tablespoon oil over medium-low heat; swirl to coat pan. In a small bowl, lightly beat together eggs, 2 teaspoons water, and 1/4 teaspoon salt. Pour into pan; cook, pulling in egg from edge of pan, until set, about 2 minutes. Transfer to a plate; when cool enough to handle, cut into strips.

2. In pan, heat remaining tablespoon oil over medium heat. Add scallions and garlic; cook until fragrant, about 1 minute. Add ham and rice; season with salt. Cook, stirring often, until very hot, about 5 minutes.

3. Add vinegar, peas, and eggs; cook until very hot, about 2 minutes.

Helpful Hint

Even if a nonstick pan is called for in a recipe, you can use a regular skillet if you prefer. Keep in mind that a nonstick surface requires less oil during cooking. To give food the same golden color in a regular skillet you will need to use more oil so it does not stick to the pan.


Martha Stewart

Don't Toss Those Leftovers!
Make Quesadillas with Leftover Meat

Quesadillas are a delicious way to use leftover cooked meat. Keep tortillas, cheese, and jarred salsa on hand. Sandwich the ingredients between the tortillas, and cook in a skillet with a bit of oil for a few minutes per side.

Martha Stewart

Don't Toss Those Leftovers!
Make a Cuban Panini with Leftover Ham

The Cuban sandwich -- the classic combination of roast pork, ham, and cheese -- was once the province of humble Cuban coffee shops. Now high-end chefs are getting into the act. Create your own homemade version with leftover ham.

Martha Stewart

Don't Toss Those Leftovers!
Make a Frittata from Leftover Pasta
Frittatas are a common way to use up leftover vegetables, but did you know you can use the same technique with leftover pasta and sauce for a more substantial dinner?

This dish is great for a no-fuss family dinner and makes for a terrific brunch, too. Try it using leftover spaghetti and meatballs or Orecchiette with Bacon and Tomato Sauce.

Prep: 20 minutes
Total: 20 minutes
Ingredients

* 1/3 cup ricotta
* 1/4 cup grated Parmesan
* 3 large eggs
* Coarse salt and ground pepper
* 3 cups Orecchiette with Bacon and Tomato Sauce Recipe
* 1 teaspoon extra-virgin olive oil

Directions

1. In a medium bowl, stir together ricotta, Parmesan, and eggs; season with salt and pepper. Fold in reserved pasta until well combined.
2. Heat broiler. In a 10-inch nonstick ovenproof skillet, heat oil over medium-high. Add pasta mixture, pressing with the back of a rubber spatula to spread it evenly in skillet. Cook, without stirring, until golden brown and set on bottom, about 6 minutes. Transfer skillet to oven and broil until frittata is golden brown, about 4 minutes. With a thin spatula, loosen frittata from skillet; invert onto a large plate. Cut into wedges; serve hot or at room temperature.

Helpful Hint

Place a plate slightly larger than the skillet snugly over the top. Using your hand to hold the plate firmly in place, flip the frittata onto the plate in one quick motion.

Read more at Marthastewart.com: Pasta and Cheese Frittata Recipe - Martha Stewart Recipes

Don't Toss Those Leftovers!
Make Breadcrumbs from Leftover Bread

The next time you have leftover bread from a meal, make homemade breadcrumbs -- you'll save a few dollars without skimping on flavor. Tossed with lemon zest, herbs, and Parmesan cheese, these fresh breadcrumbs are perfect for coating chicken, pork, or turkey cutlets, or as a pasta topping.

Ingredients

Makes about 2 1/4 cups

* 1 loaf (8 ounces) day-old bread, crusts removed and bread cut into 1-inch cubes (about 5 cups)
* Coarse salt and freshly ground pepper
* 3 tablespoons finely grated lemon zest (from about 2 lemons), optional
* 5 tablespoons finely chopped fresh sage, optional
* 3 1/2 tablespoons finely chopped fresh oregano or 1 teaspoon dried, optional
* 3/4 cup finely grated Parmesan cheese, optional
* 3 1/2 tablespoons finely chopped fresh parsley or 1 teaspoon dried, optional
* 3 tablespoons very finely chopped garlic, optional

Directions

1. Working in two batches, pulse bread cubes in a food processor to fine crumbs; transfer to a medium bowl.

2. To make plain breadcrumbs, stir in 1 1/2 tablespoons coarse salt and season with pepper. To make lemon-sage breadcrumbs, stir in 1 1/2 tablespoons coarse salt, lemon zest, and sage; season with pepper. To make Parmesan-oregano breadcrumbs, stir in 1 tablespoon salt, oregano, and Parmesan cheese; season with pepper. To make garlic-parsley breadcrumbs, stir in 1 1/2 tablespoons salt, parsley, and garlic; season with pepper. Freeze unused breadcrumbs in a resealable plastic bag for up to one month.


Read more at Marthastewart.com: Fresh Breadcrumbs - Martha Stewart Recipes

Don't Toss Those Leftovers!
Make Hash from Meat and Potatoes

Over the years, hash has become a catchall term for almost any combination of chopped ingredients whose diverse flavors come together amiably in a skillet. It is the perfect way to use up leftover meat and potatoes.

Corned Beef and Root Vegetable Hash
Smoked-Salmon Hash
Turkey and Sweet-Potato Hash
Red Flannel Hash Cakes

Read more at Marthastewart.com: Hash: Old Favorites and New Takes - Martha Stewart Recipes