What Recipes Do You Make That Taste Better As Leftovers?

I sometimes have a similar problem. I will make something so good that I will try to make it last too long, or worst yet forget about it, then when I finally get around to it, I find it has a bigger beard than mine, and have to pitch it.

 

I also find that making minced beef stew ( the type used in Shepherds pie) .. always tastes better if left until the next day..I think it's probably due to the gravy marinating the beef for longer..

 

Wash'em, put'em in a pot with some country ham scrapes and salt, cook'em, chop'em and eat'em.

 

I don't know about that. I greatly doubt anyone but maybe a pro wine taster could tell that my ham salad, ham'n'beans, ham & cheese sandwich, etc., all comes from leftover ham, and it all turns out mighty good. Leftover ham cannot beat fresh baked on its own, but used as an ingredient to make other recipes, it always shines. Can anyone tell I'm a big fan of ham?

 

The better recipes always seem to be the simple ones...don't see how I could screw that up. Thanks for the tip, and I will give it a try when I bake ham this week, if I can find any to buy (kale and mustard greens seem to be all that the supermarkets usually keep in stock).

 

My personal speciality is lasagne. I always make a large one of which the uneaten remainder goes in the freezer until required again. Usually about 48 hours later. And we have always thought that the 'leftovers' have definitely improved with age. The sauce appears to thicken and mature to a far more satisfactory texture.

 

Yep, that follows my idea about tomato based recipes. I made a pot of spaghetti sauce last night for something to put away that would be quick to heat'n'eat. Even though it was mighty good then, I just tried it, and its even better today.

 

Pizza! The best is what I make myself with Trader Joe's refrigerated pizza dough. The dough is about as good as homemade. Cold pizza for breakfast for the win!

 

Yes. We are also cold breakfast pizza afficianados! Never actually made pizza dough as yet.

 

Gumbo and my banana bread.

 

We have just finished off, the beef stew & dumplings that I made in the 'Pressure King Pro' yesterday.
It automatically cooked for 30 minutes. We strayed slightly from the recipe as we didn't have all the suggested vegetables and we had slightly more than the required amount of beef. The end result was 'almost' perfect but tonight I gave it an extra 15 minutes under pressure. The end result was beef stew heaven! Proving once again that 2nd time around is best!
The next recipe we intend to try is Risotto with King prawns.

 

Chili always better a day later as spices are mixed in better