Fried Fast Food
Chicken, appetizers and even French fries can be stored in the refrigerator and reheated the next day in the oven. The key is to preheat the oven between 425 to 450 degrees, spray a cookie sheet with cooking spray and then also spray the food. This ensures that the foods crisp back up instead of remaining soggy. The exact baking time will depend on the fast food. Bone-in chicken will take around 20 to 30 minutes where smaller foods, such as French fries, will only take around 10 to 15 minutes.
First of all, it's important to note that any person that loves pizza should own a pizza stone. A pizza stone is not only great for making pizza from scratch, but also works great when reheating leftover pizza. You'll need to preheat the oven to 325 degrees and then place the leftover pizza directly on the pizza stone. Bake for 15 minutes and that nasty leftover pizza will be almost as fresh as when you ordered it.
Many sandwiches survive a trip to the refrigerator pretty well. The key is choosing toppings that won't get soggy when exposed to condiments for too long. For example, a tuna salad sandwich without vegetables will be perfectly fine. A Veggie Delight from Subway is another story. Once you add mayonnaise and other condiments, the veggies are more likely to get soggy. One way you can avoid a soggy sandwich is to ask for condiments on the side or add your own once you get home. Just remember to tightly wrap your sandwich in aluminum foil or place in a zip top bag. This will help prevent the bread from drying out.
Burritos and Soft Shelled Tacos
These items are easily heated in the microwave, but it is advisable to remove lettuce from the tacos because it will be soggy the next day. Also, wrap burritos and soft shelled tacos in a wet paper towel before heating. This helps keep the tortilla moist and prevents it from getting tough. You can also use plastic wrap or a damp kitchen towel.…
You will need:
1/2 cup of softened cream cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 small to medium jar of picante sauce
1 1/2 cups grated marble cheese
1 cup diced tomatoes
1 cup diced green peppers
1 tin of medium sized shrimp
Blend together the cream cheese, mayonnaise and sour cream in a bowl and then spread evenly onto a regular sized pie plate.
Next, pour on a generous layer of picante sauce (hot, medium or mild, depending upon your own taste)
Garnish with grated marble cheese, diced tomatoes and diced green peppers.
Finally, top with one tin of medium shrimp (well drained)
* tip: I find that the canned shrimp works best, as the remaining juices left in the shrimp add extra flavor throughout the dip.
This dip goes great with either potato chips, Ritz or gourmet crackers or even nacho chips.
You may need to double your recipe, depending on how large your crowd is. I absolutely guarantee that this dip will be a hit with your guests that they'll be coming back for more.…