Comfort Foods

Discussion in 'Food & Wine' started by Annie, Nov 20, 2010.

  1. Annie
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    Annie Diamond Member

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    There's more than a bit of diversity here on the boards. Last week I found a special on whole chickens, made some chicken & dumplings-boosted nutrition wise with shredded veggies, and chicken soup.

    I love beef stew and chili.

    Any others? Recipes welcome!
     
  2. syrenn
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    Roasted chicken, mashed potatoes and lots of gravy. :)
     
  3. Shadow
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    Creamy Cabbage and Sausage

    1 1/2 lb pork sausage
    3/4 chopped onion
    10 c chopped cabbage
    1 1/2 cups sour cream
    6 oz shredded american cheese
    1/4 tsp salt
    1/4 blak pepper
    1 1/2 cc soft bread crumbs
    2 tbsp butter(melted)

    In dutch oven cook sausage and onion over med heat until sausage is brown. Drain. Stir in cabbage. Cook, covered, over med heat about 10 min or until cabbage is chrisp-tender (stirring occasionally). Drain.

    Stir in sour cream,cheese,salt,and pepper. Transfer to a 3-quart rectangular baking dish.

    In small bowl. Comine bread crumbs and melted butter (mix). Sprinkle over sausage mixture. Bake for 20 min @ 375 degrees (or until Golden on top)
     
  4. AllieBaba
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    Homemade mac & cheese, with about 2 inches of buttered bread crumb (crunchy) topping.

    Mmmmmm......
     
  5. Annie
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    Annie Diamond Member

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    Chicken & Dumplings

    Well it's nigh impossible to find stewing hens anymore, so I either use a big fryer, (over 4 lbs) or 2 smaller ones.

    2 or 3 carrots- halved
    2 stalks celery halved leaves included
    onion-peeled, whole
    poultry seasoning
    salt-kosher about a palm full
    pepper-about a 1/4 palm full
    a bit of sage
    chicken-see above. Stewing chicken preferred

    Throw all in big soup pot, bring to boil. Cover and simmer for 1-1.5 hours. Remove chicken. Cool. Remove meat, trim away any fat or icky stuff. Cover and refrigerate

    Remove all veggies with spoon to garbage. Strain broth through cheesecloth or clean tea towel. Cool and refrigerate.

    Next day: cut chicken into bite sized pieces. Skim fat from broth.

    To broth add shredded carrots, celery, adjust salt & pepper to taste.

    I use Bisquick dumpling mix, X2. Follow directions from there.
     
  6. Shadow
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    Pioneer Beef and Beans

    1 lb ground beef
    4 slices bacon (chopped)
    1/2 c chopped onion
    15 oz can kidney beans (rinced and drained)
    15 oz can butter beans (rinced and drained)
    15 oz can pork and beans (undrained)
    1 c catsup
    1/3 cup brown sugar (packed)
    1/4 c mild flavored molasses
    1 tbsp vinegar
    1 tbsp mustard

    In large skillet cook ground beef,bacon,and onion until meat is brown (and onion is tender). Drain. Stir in kidney beans,butter beans,pork and beans,catsup,brown sugar,molasses and mustard.

    transfer to 2 to 2 1/2 quart baking dish. Cover and Bake for 30 min @ 350.
    Uncover and bake for 30 min more.
     
    Last edited: Nov 20, 2010
  7. Shadow
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    Nacho Chicken Casserole

    5 c crushed tortilla chips
    4 c cubed chicken (or turkey)
    16 oz jar salsa
    10 oz pkg frozen whole kernal corn
    1/2 c sour cream
    2 tbsp flour
    1 c shredded montery jack (with jalapeno peppers) or mozzarella cheese.
    Sliced jalapeno peppers (garnish..optional)

    Lightly grease a 3 quart rectangular baking dish. Place 3 cups of the chips in bottom. In large bowl combine chicken,salsa,corn,sour cream and flour. Mix. Spoon over chips.

    Bake uncovered in a 350 degree oven for 25 min. Sprinkle with remaining chips and cheese. Bake uncovered for an additional 5 to 10 min until heated through. If desired top with jalapeno peppers.
     
  8. Shadow
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    Queso fondue with Corn-Bread Dippers


    1 8-1/2-ounce package corn muffin mix
    2 fresh poblano chile peppers
    1 small red sweet pepper
    3 cups Monterey Jack cheese (12 ounces)
    2 tablespoons all-purpose flour
    1/3 cup finely chopped onion
    1 tablespoon butter or margarine
    3/4 cup half-and-half or light cream
    1/3 cup finely chopped, peeled jicama


    For the cornbread dippers, prepare corn muffin mix according to package directions. Spread batter in a greased 9x9x2-inch baking pan. Bake in a 400 degree F oven about 15 minutes or until top is golden. Cool bread in pan on a wire rack for 10 minutes. Remove bread from pan; cool completely on rack. Using a long-bladed, serrated knife, cut bread into 1/2-inch slices. Cut each slice into thirds. Place in a single layer on a large, ungreased baking sheet. Bake in a 400 degree F oven for 8 to 10 minutes or until crisp and cut surfaces are golden, turning slices over after 5 minutes. Cool on a wire rack. Store in an airtight container up to 2 days.


    Makes 48 dippers.

    Meanwhile, quarter peppers; remove stems, seeds, and membranes. Place pepper pieces, skin side up. on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap peppers in foil; let stand 15 minutes. Peel off skin and discard. Finely chop peppers.3. Meanwhile, toss together cheese and flour in a bowl; set aside. Cook onion in hot butter in a medium saucepan until onion is tender. Stir in half-and-half. Gradually add small amounts of the cheese mixture, stirring constantly over low heat until cheese is melted. Stir in roasted peppers and jicama; heat through. Transfer mixture to a fondue pot. Place fondue pot over a fondue burner. Keep dip warm up to 2 hours.
     
    Last edited: Nov 20, 2010
  9. Annie
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    Annie Diamond Member

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    OMG, does this sound good! I'd try and reduce sodium and fats because of blood pressure:
    Light sour cream
    low fat Mexican cheese blend
    no salt tortilla chips
    no/low salt salsa or make your own
     
  10. Shadow
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    I am looking at a recipe right now for Fresh Salsa...I will post it.
     

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