What are some good "comfort food" recipes? ?

Question

i'm gearing up for the comfort food season, what are some good comfort food recipes for a rainy/snowy day?

Answer 1

Try "Roast Salmon Provençal " .

the recipe you'll find at http://www.internationalcookingportal.co...

Answer 2

I like to prepare very simple but delicious comfort foods,so I don't spend hours in the cold kitchen preparing.You can make bread and milk,it's DELICIOUS,put some bread,cut into chunks(not too big,not too small)in a bowl,pour some milk,enough to soak the bread in but not so much that it floats high,then add 2tbspoons sugar(or one if you made a smaller portion),mix and eat,it's DIVINE.

Or the classic hot chocolate is great,try belgian,melt half a 100g dark chocolate bar over a pan,add a little milk(a bit less than half the glass ur drinking in),you need to keep moving the spoon till it's melted,not cooked,then pour into a mug,add some chocolate sprinkles or a little cinnamon,it's marvellous!

Answer 3

This is my family's favorite comfort food. We eat it with a salad.

Easy Chicken Pot Pie

2 ready-made refrigerated pie crusts (I use Pillsbury's)

2 cans cream of chicken soup

1 large can of veg-all or 2 cups of cooked veggies (we like lots of veggies, so I use 2)

about 2 cups of cooked, shredded chicken (I usually just poach a couple of chicken b*****s by boiling them)

Preheat the oven to 450 degrees.

Follow package directions to ready the pie crusts for a filled two crust pie (the ones I use say to leave the crusts out at room temperature for 20 minutes before unrollling).

Combine the chicken, soup, and veggies in a mixing bowl and set aside.

Place one pie crust in a 9 in. pie plate.

Fill with chicken mixture.

Top with second pie crust, sealing edges (I flute mine to make it pretty) and cut steam vents in the top of the crust.

Bake for about 35 minutes or until crust is browned. Sometimes I have to put a layer of foil around the edges to keep them from browning too much before the rest of the crust is done.

The cool thing about this recipe is that you can vary the amounts to suit your tastes, and it is a great way to use leftover chicken or cooked veggies. I have made it with the low sodium versions of all the ingredients as well.

Enjoy!

Answer 4

Oh...try one or both of these!  I promise you, you'll be very pleased!

New England Pot Roast

4 lb beef chuck pot roast (Cross Rib roast is best!)

¼ cup all purpose flour

1 tablespoon, + 2 teaspoons salt

1-1/4 teaspoon pepper

2 tablespoons shortening

1 5 oz jar prepared horseradish

1 cup water

8 small potatoes, washed & poked

8 medium carrots, washed & quartered

8 small boiling onions washed & cleaned (par boil to make easy work of this)

½ teaspoon salt

Gravy (recipe follows)

Stir together flour, 1 tablespoon + 2 teaspoons salt & the pepper; rub on meat.  Melt shortening in a large skillet or Dutch oven; brown meat on all sides, over medium heat, about 15 minutes.  Reduce heat; spread horseradish on all side of meat.  Add water; cover tightly & simmer on top of stove or in a 325 oven for 4 hours or until meat is tender.  About 1 hour before end of cooking time, add vegetables & ½ teaspoon salt, continue cooking until veggies are done.  Remove meat & vegetables to a large platter for serving.

6 – 8 servings

Gravy: Pour dripping (fat & juices) into a bowl, leaving brown particles in pan.  Let fat rise to top of droppings; skim off fat, reserving ¼ cup.  Place reserved fat in pan.  Blend in ¼ cup all purpose flour.  Cook over low heat, stirring until mixture is smooth & bubbly.  Remove from heat.  Measure meat juice; add water (if needed) to measure 2 cups liquid and stir into flour mixture.  Heat to boiling, stirring constantly.  Boil & stir 1 minute.  Season with salt & pepper.

Makes about 2 cups

Butternut Squash & Apple Soup

1 Small butternut squash, halved & seeded (16 ounces)

3 medium green apples, peeled, cored & coarsely chopped (3 cups)

2 10-3/4 ounce cans condensed chicken broth

1-1/2 cups water

½ cup plain bread crumbs

1 medium onion, chopped (1/2 cup)

1 teaspoon salt

¼ teaspoon dried rosemary, crushed

¼ teaspoon dried marjoram, crushed

1/8 teaspoon ground pepper

¼ cup whipping cream

Snipped parsley or chopped green onion

Sour cream

Peel & cut up squash.  In 4-quart Dutch oven, combine the squash, apples, condensed chicken broth, water, bread crumbs, onion, salt, rosemary, marjoram and pepper.  Bring to boiling.  Reduce heat; simmer, uncovered, for 45 minutes.  Working in quarter batches, process in a blender.  Cover & blend till smooth, set aside.  Repeat with remaining mixture.  Return all the soup to the Dutch oven.  Bring to boiling.  Reduce heat to simmering.  Stir in the whipping cream.  Garnish each serving with a dollop of sour cream and the parsley or chopped green onion.  Makes 6 to 8 servings.

Enjoy!

Answer 5

Love to make meatloaf and baked mashed potatoes with Gouda cheese.  Yum.

Beef Chile is amazing as well.

You must try my recipe for baked mashed potatoes they are amazing.

http://www.cooking-is-easy-and-fun.com/b...

Answer 6

Meatloaf, macaroni & cheese, pot-roast, chicken casserole, etc.

Answer 7

Chicken Soup

Just bake a chicken (for flavor), remove the meat and put the rest in a pot.

Simmer hard and fast for 30 minutes or so, strain and defat.

Add what you like to the broth.

Use only russets for thickener, grate them if you're in a hurry.

Rough chop or cube the meat and throw it back in when the consistency is right and other stuff is done.

It don't get much easier than that.

Answer 8

smoked salmon tart

1/2 cup Original Bisquick® mix

1/2 cup milk

1/4 cup sour cream

1/2 teaspoon Worcestershire sauce

2 eggs

2/3 cup shredded Cheddar cheese

1/3 cup chopped smoked salmon

2 tablespoons sliced green onions

1. Heat oven to 400ºF. Spray 24 mini-muffin cups with cooking spray.  

2. Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.

3. Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers.