Leftovers: Everyone has them, and everybody gets sick of eating the same food more than once. Watch here as Clifford Endo (aka Foodinese) takes a few classic leftovers and makes them into easy, updated meals for the day after.
French Fry Waffle
Leftover French fries
1 tablespoon butter
½ cup fresh breakfast sausage
1 tablespoon oil
¼ cup shredded cheese
Salt and pepper to taste
Equipment needed: Belgian waffle maker
1. Take leftover French fries and place them in a thick layer in a Belgian waffle maker, making sure that that there are no large gaps. If you don't have enough fries to fill waffle maker, group them together in a smaller circle in the center of the waffle maker.
2. Press down waffle maker until it locks in to position. This may take a little force to get the fries to cooperate. Leave to cook for 8-10 minutes.
3. In a non-stick pan on medium-low heat melt 1 tablespoon of butter until it begins to sizzle. Crack an egg in a buttered pan and season with salt and pepper, then let cook until the whites have just set. Or cook the egg any way you desire.
4. Drizzle 1 tablespoon in another pan over medium heat and cook breakfast sausage. Using a spatula break up in to small crumbles and cook through until golden brown, about 4-5 minutes.
5. When the french fry waffle is a deep golden brown and crispy, layer the top with shredded cheese and lightly close the lid to the waffle machine and count to three. Cheese will then be melted.
6. Carefully remove the waffle with a spatula, sliding it onto your plate. Season with salt and pepper.
7. Top with crumbled sausage and then place egg on top.
8. Drizzle sriracha or your favorite hot sauce on top and enjoy.
Philly Cheesesteak Eggroll
½ cup shredded mozzarella
Egg roll wrappers
1 48-ounce bottle of canola oil for frying
3 tablespoons ranch dressing
1 teaspoon of Sriracha
1. Place a sauce pot filled with a 48 oz. bottle of canola oil over medium high until the oil reaches 350 degrees F.
2. Scrape the inside meat and vegetables from the cheesesteak and chop into smaller pieces scrape in to a small bowl. Toss the bread — it's soggy and unusable at this point. Note: You can also use other hot sandwiches for this, like a reuben for example.
3. Mix in ¼ cup of shredded cheese and stir until incorporated thoroughly. This will be your egg roll filling.
4. Grab 1 egg roll sheet and place on a cutting board so the wrapper makes a diamond shape rather than a square.
5. Scoop about ¼ cup of the filling mixture in the center of the egg roll wrapper.
6. Fill a small bowl with some water and dip your index and middle finger in and run the across the top two edges of the diamond shaped egg roll wrapper. This will act as a glue.
7. Roll the corner closest to you over the filling. Then fold in the sides of the wrapper and continue rolling up until the egg roll is closed. Gently press the exposed corner to seal. Continue with the remaining filling until you run out.
8. When your oil reaches 350 degrees F, using tongs lay the egg rolls gently into the oil.
9. Fry until a nice golden brown, about 3-5 minutes. Flip if necessary to color and crisp both sides.
10. When egg rolls are finished, remove them from the oil and place on a plate lined with paper towels.
11. Mix 3 tablespoons with 1 teaspoon of Sriracha and mix thoroughly. This is your dipping sauce.
12. When egg rolls have cooled enough to be eaten, dip in sauce and enjoy.
Meatball Noodle Bun Slider
Leftover spaghetti and meatballs
1 cup spaghetti sauce
1 tablespoon olive oil
1 slice fresh mozzarella
2 basil leaves
Equipment needed: Two pint sized plastic deli soup cups. 2 unopened cans of beans, any variety.
1. Using tongs, place about 1 cup of leftover spaghetti in medium sized bowl.
2. Crack egg in noodles and using tongs stir vigorously until the egg is beaten and has fully coated the noodles.
3. Season with salt and pepper.
4. Line the 2 deli containers with plastic wrap and fill each with half with noodle/egg mixture.
5. Fold plastic wrap over the noodle mixture inside the deli cup and place an unopened can of beans on top of each container to weigh them down.
6. Place cup with can on top in the freezer for 15 minutes or the fridge for at least 30 minutes. The longer you let it sit, the more compressed your noodles will become — which means they'll stick together better during the cooking process.
7. Add jarred tomato sauce into 2 qt. saucepan over medium heat.
8. Add meatballs into sauce and stir. You can alternatively do this in the microwave by combining sauce and meatballs in a bowl and heating until the meatball is hot throughout, about 1 ½ minutes.
9. In a saute pan, heat 1 tablespoon of olive oil over medium heat.
10. Pull your noodles buns from the refrigerator and remove cans. Carefully unfold platic wrap, exposing the top of the noodle bun.
11. Gently flip the deli cup upside down over the hot pan releasing the bun.
12. Cook until golden brown, about 3-4 minutes, then carefully flip and repeat cooking time on other side.
13. Remove buns after they have been cooked and place onto your plate.
14. Place a slice of fresh mozzarella on the bottom bun. Then remove your meatball from the sauce and set on top of cheese. Spoon remaining sauce on top of the meatball and top with two basil leaves.
15. Top with the other noodle bun and enjoy.