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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
Moderator_Sky
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1,521
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Posted:
Oct 26, 2009 11:22 PM
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I love all the BBQ tips. Everything is better with BBQ sauce! Except maybe ice cream 
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255
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Posted:
Oct 26, 2009 4:57 PM
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I like to make panini sandwiches with left over meat--we just had left over pork roast for them. I slice thin, sauteed some veggies (I used green pepper, onions, mushrooms--also mixed a little may in with these when cooled) put them on and topped with whatever cheese you want--I usually have swiss-my husband likes provolone. Grill--I just use my "fake" George Forman grill. Or you can grill in a pan.
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143
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Posted:
Oct 26, 2009 12:19 PM
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MJ here gave me another idea to use bbqu sauce. I like to pull leftover pork and add homeade bbqu sauce, heat it through, and use that to top off cornmeal pancakes.....this is great!
I forgot this because we seldom have a good amount of leftover meat.
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Posts:
1,101
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Posted:
Oct 26, 2009 11:37 AM
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Hi Willmut, You have gotten several good ideals. I also like to make pot pie with any left over meat : 2 c. of meat or what ever you have left, 1 can each cream of mushroom & celery soup, 2 c. mixed veg. blend together, put into a cassirole dish. Mix 2 c. bisquick and 1 c. milk, pour on top, melt 1 stick butter and pour on top. Bake at 350 degrees for 1 hour or untill top is brown. I also add it to spaghetti sauce. If you want want just the roast you could also wrap it in foil with a little liquid and re-heat in the oven or a sauce pan with a little water added to the pan. As for the gravy, you would have to have pork brooth to make pork gravy, otherwise a simple white sauce or canned gravy would work. Lots of luck, annaskf
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Moderator_Jane
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1,656
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Posted:
Oct 26, 2009 11:17 AM
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Often when we have left over pork roast or pork loin we treat it like sliced or even pulled barbeque and reheat it with BBQ sauce. I like it served on buns with coleslaw and beans. I've also just heated the meat in a skillet with lid and a bit of wine to keep it moist. We like gravies and sauces, but they tend to have more fat and calories, and especially salt, than do wine or grilled mushrooms or onions.
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Posts:
143
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Posted:
Oct 26, 2009 10:11 AM
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Whenever I have leftover roast, I always keep the broth in which it was originally cooked in and place the meat and broth togther in a covered bowl and place it in the firdge. The meat doesn't dry out as much this way.
I have never used the leftover broth to make gravy with but maybe others here have? You could also make a pan gravy using canned broth too.
We like to eat our leftover roast meat by heating it up and placing it over bread, with gravy, and having mashed potatoes with it.
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Moderator_Sky
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1,521
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Posted:
Oct 25, 2009 10:21 PM
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What I like to do with roast leftovers is to slice it for the next meal when it is cold. Don't separate the slices, just slice the leftover roast. Then sort of push down the entire sliced roast until it fans a little, put it in the over on low heat (I do it at around 225 in my oven) and reheat it until it's warmed through (I check it often - time depends on the oven, how thick the slices are, and how much of the roast is left that needs to reheat).
With it pre-sliced, it does not take nearly as long to reheat so there is much less risk of drying it out.
I'm sure there are other ways to do it, though, but that's just the way that works best for me.
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1
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Posted:
Oct 25, 2009 6:12 PM
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Yesterday I cooked a roast dinner and i have another meals worth left of pork. What is the best way to rewarm it without it drying up. I want to remoisten it maybe? Also how can I make some more gravy?
Thanks.
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