Get the latest recipes from Whuebl http://www.grouprecipes.com/people/whuebl I run a soup kitchen for my church and found a way of using compatible leftovers to make an entirely new meal. Note that the amount of leftovers you use is entirely up to you - I just show a quart for this recipe. http://www.grouprecipes.com/104578/dreaded-leftovers-to-new-meal.html I made this last night from leftover mild salsa in the fridge and my wife wanting Spanish rice. If you have a rice cooker - and we have a large and small one - it literally takes no more than a minute to throw it together. http://www.grouprecipes.com/97026/no-work-spanish-rice.html Set your crockpot on WARM and start cooking! Note: to be safe, do a temperature check - it should be slightly over 140 F. This new method yields drop-dead bone-sucking results and all it takes is time! http://www.grouprecipes.com/95925/drop-dead-ribs.html This bread can be made from plain flour or a mix of flours and other ingredients like Ezekiel flour. I tried a whole 12 oz bottle of Goya Malta with this recipe - what a wonderful result. But I suspect you could use half that amount and it would be just as good. Most Latin markets carry Goya Malta, a very sweet drink containing malt and other sweeting ingedients. I kneaded the bread a bit longer than the 10 - 15 times... more like 50 times and worked in a more flour as it was too sloppy to deal with. http://www.grouprecipes.com/94956/almost-no-knead-bread---generic-by-bill.html I was looking for a simple way of making a frittata in a small stand-alone convection oven I bought from Sears way back in the '90s and this works very well. It solves the two big problems I had - sticking to the sides of the dish and cooking it through and through. The choice I made was to use stir-fry vegetables, ham diced and swiss cheese. Yum. http://www.grouprecipes.com/92971/generic-frittata-in-a-convection-oven.html There are 2 companies that make onion liquid spice - Watkins and Durkee. Durkee is the only one listing it presently in their products catalog. If you can get some, you are in business! This is unusual as it is instant soup. http://www.grouprecipes.com/89014/instant-onion-soup.html I was looking for a different kind of lasagna that would be unusual, yet tasty and I thought about ratatouille as an addition/substitution. I found some recipes and got the general idea of how to toss one together using a terrine (I like to use terrines for lasagna so I can put the lasagna in the fridge, turn it out when cold and slice it into serving sized squares, put in baggies and freeze it. This recipe can be doubled or more and by all means use leftovers to make it. http://www.grouprecipes.com/87758/ratatouille-lasagna---to-die-for.html In just a few minutes you have have the main course cooking in a slow cooker ready in just 4 hours. Easy, elegant and delicious! http://www.grouprecipes.com/84900/easy-smothered-chicken-breasts.html I found a new way of making a butter spread that is so easy and so inexpensive that I wish I had figured out how to do this 50 years ago! The end product is excellent and costs the equivalent of 35 cents a stick or so. http://www.grouprecipes.com/80045/butter-spread-the-easy-way.html This recipe came about from making the same old ho-hum garlic bread and garlic toast. I found by adding other spices, herbs and seasonings, the result was a delicious toast to add to any spaghetti dinner or other pasta meals. http://www.grouprecipes.com/78473/seasoning-for-toast---toast-points-and-toast-strips-etc.html