150 Comfort Food Recipes

Justin All Recipes, General 177 Comments

We hosted a comfort food recipe contest in November, 2008 and these are the recipes that were submitted. The winning recipe, Golden Chili with Caramelized Onions and Sausage, can be viewed here.

Comfort Food Recipe Index

Rum Pecan Banana Bread Mini Loaves
Snow Day Cinnamon Rolls
Oatmeal Honey Bread
Sweet and Sour Yogurt
A Quiche Even a Man Could Love

Artichoke Dip
Hot & Crabby Canapés

Casseroles / Complete Meals
Ground Beef with Veggies and an Egg over Rice
Tamale Pie
Hamburger All-In-One
Kielbasa and Root Vegetable Casserole
Autumn Stuffed Acorn Squash
Grubbin’ Goulash
Fully Loaded Comforting Nachos
Crunchy Pasta and Meat Extremely Delicious Casserole
Chicken-Broccoli Casserole
Texas Cornbread Treat
Rainy Day Rotini Bake
Forgotten Casserole
Hockey Mom’s Salmon/Cod Casserole
Chowgirls Beef Stroganoff
Chicken-Orzo-Spinach Crisis Casserole
Hashbrown Casserole
Chicken, Mushroom and Cheese Casserole
Completely Elitist Orecchiette & Arugula Casserole

Chicken / Poultry
Mom’s Easy Chicken & Homemade Noodles
Chicken Paprikash
Lemon Pepper Roast Chicken Breast
Tarragon Roasted Capon
Spicy Fried Chicken, Slow Cooked Greens and Mac n’ Cheese
Tamale Pie
Chicken Stuffed Roasted Red Peppers
Chicken A La King
Citrus Roasted Pheasant with Chanterelle Risotto & Fennel Ragout
Chicken and Biscuits
Chicken Breast Dinner
Mom’s Chicken and Rice Refined
Lulu’s Comfort Ratatouille
Comfort Chicken
Pineapple Walnut Stuffed Cornish Hens with Maple Honey Glaze

Chicken Pot Pie
Chicken Pot Pie I
Chicken Pot Pie II
SG’s Chicken Pot Pie
Pot Pie to Beat Down all other Pot Pies
Chicken Pot Pie III
Hearty Chicken Pot Pie

Stick-To-Your-Ribs Chili
Golden Chili with Caramelized Onions and Sausage
Ann’s Chicken Chili Verde

Texas Cornbread Treat
Duranda’s Cornbread
Southern, Mexican Cornbread

Macaroni and Cheese
Smoked Gouda Mac & Cheese
Scallop and Bacon Macaroni & Cheese
Spicy Fried Chicken, Slow Cooked Greens and Mac n’ Cheese
Mac n’ Cheese
Ziti Mac ‘n Cheese
Crawfish, Country Ham & Smoked Gouda Mac & Cheese
Crab-a-Roni and Cheese
Macaroni and Cheese
Slow Cooker Mac and Cheese
Macaroni and Cheese with Bacon
Pulled Chicken Spicy Macaroni & Cheese
Mom’s Macaroni and Cheese

Cider Pot Roast
Beef Bourguignon
Pepper Steak
Best Stovetop Hamburgers in the World
Grandpa Al’s Brisket
A Walk on the Wild Side
Osso Bucco
Pineapple Ham Steak
Brandy & Maple Braised Short Ribs
Cranberry, Sage and Brie stuffed Veal Chops
Portuguese Roast
Cabernet-Braised Veal Short Ribs

Best Meatloaf Sandwich, a.k.a. “The Pub”
Bacon Meatloaf
“Mom of MarxFoods.com” Meatloaf

Pasta / Lasagna
Sheila’s Ultimate Lasagna
Large Crab & Lobster Ravioli with Creamy Tomato Sauce
Gruyere and Caraway Spatzle Gratin with Quince-Cranberry Chutney
Creamy Sausage Penne with Tomato Vodka Cream Sauce
Mom’s Spaghetti Sauce
Evergreen Penne Pasta
Baked Cheese Manicotti


Chanterelle Risotto
Lobster Risotto
Porcini Cranberry Risotto

Grilled Peanut Butter & Jelly Sandwich
Best Meatloaf Sandwich, a.k.a. “The Pub”
Grilled Cheese and Tomato Soup
Truffled Robiola Grilled Cheese

Salmon Bake with Clam Sauce
Paella served with Sangria
Seafood Melt
Cilantro Lime Butter Shrimp
Hockey Mom’s Salmon/Cod Casserole
Lobster Risotto
Miso Glazed Alaskan Black Cod Fillets Served with Saki Sea Scented Rice

Shepherd’s Pie
Shepherd’s Pie
Lighter Shepherds Pie

Side Dishes / Vegetables
Sweet Potatoes and Apples
Marinated Mushrooms
Potato Mushroom Gratin Cup
Vanessa’s Gluten-Free Sweet Potato Latkes
Corn Pudding
Carrot-Turnip Bake
Yellow Squash Stuffing Dish
Bhindi “Okra & Tomatoes” Southern Style
Glamah’s Spiced Apples
Crispy Oven Fries with Spicy Ketchup
Donna’s Sweet Potato Pudding
Amazing Sweet Potatoes
Mashed Potato Pillows
Five Simple Stuffed Baked Potatoes

Soup / Chowder
Smoked Salmon Chowder
Beef Vegetable Soup
Tortilla Soup
Creamy Cauliflower Soup
Creamy Tomato Basil Soup
Garlic, Chicken & Avgolemono Soup
Wonton Soup
Butternut Squash Soup
Wild Rice Soup
Roasted Autumn Squash Soup
Rustic Italian Soup
Ratatouille Soup
Delicious Sausage and Potato Soup
Hearty Cornish Game Hen Noodle Soup with Cheese Dumplings
BassAckwards Mom’s Potato Soup
A Very Easy Soup
Liz’s Lazy Day Hearty Healthy Lentil Soup
Best Ever Vegetable Beef Soup

Wild Boar Stew
Winter Bean Peasant Stew
Cozy Beef Stew
Buffalo South Denver Stew
Taco Stew
Hearty Italian Lentil Stew
Chicken & Andouille Gumbo
Farro and Wild Mushroom Stew

Mary’s Apple Walnut Cake
Candied Apple Pie
Cran-Apple Risotto
Chai Spice Cupcakes with Chai Spice White Chocolate Mousse
Heavenly Lush
Angel’s Christmas Cloud, Christmas Cassata & Christmas Pavlova
Sam’s Famous Bread Pudding with Bourbon Sauce
Eileen’s Delites Kitchen Sink Chocolate Candy, Eileen’s Delites Fruited Jello Mold, and Macaroons
Treacle Sponge and Custard

Comments 177

  1. My Comfort Food:

    Smoked Salmon Chowder
    I literally just finished the last bowl of this slightly sweet, smoky, rich and creamy chowder. That’s why I can’t send a picture right now!

    8 oz Hard or Hot-Smoked Salmon, not soft, Cold-Smoked Lox
    8 oz Porcini or Hedgehog Mushrooms, chopped
    1 quart Half & Half
    1/2 stick Butter
    1/4 cup Flour
    2 cans Garbanzo Beans
    1 tablespoon Dill Weed, dried
    1 tablespoon Celery Seed
    1 red bell pepper, diced
    1-2 cups Water as desired

    In a large pot melt the butter over medium heat. Stir in the flour, and cook the resulting roux for about 5 minutes.

    Slowly stir in the Half&half and dissolve the roux. Add the salmon in large flakes, and the chopped mushrooms. Add the garbanzos and their liquid. Add the dill and celery seed and red bell pepper. Bring to a boil, reduce the heat and simmer for 25 minutes, adding water to adjust the thickness as desired.

    Serves 4-6 with a thick slice of buttered Black Rye Bread.

  2. This is the current evolution of my mother’s (originally my grandmother’s) recipe. The flour amounts are not specific because it’s always different. I just add more as needed to keep the dough workable. Sometimes I use cans of herbed chicken broth or substitute seasoned salt for the regular salt. This is a recipe from memory & I am constantly making little changes to it, but it’s always satisfying at the table. Comfort food at it’s best. Simple, filling & especially good on a cold winter day. Don’t let the length of instructions intimidate. This is very easy, I’m just very detailed. I hope you will give it a try.

    Mom’s Easy Chicken & Homemade Noodles

    1 lb boneless skinless chicken breast
    4 cups water
    1 teaspoon salt
    2 (14 1/2 ounce) cans chicken broth
    1 (10 3/4 ounce) can cream of chicken soup (or vary flavor by using cream of celery, onion, or mushroom soup in place of the chicken)
    10 3/4 ounces water (optional)
    2 1/2-4 cups flour
    3 eggs
    4-5 tablespoons milk
    salt & pepper

    In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked.

    While chicken cooks, combine eggs & salt in mixing bowl (I use a stand mixer with dough hook attachment, but it can be mixed by hand with a fork) & beat eggs slightly. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs.

    When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12×15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn’t stick.

    Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller)strips. (To do the cutting with a sharp knife: flour the top of your rectangle, roll up jelly roll style & slice into 1/8 inch spirals.) When all strips are cut, unroll if needed & toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken.

    When chicken is cooked, remove to a cutting board & use two forks to shred it into bite-sized lengths.

    Add the chicken broth to the stock pot & bring broth & water to a boil.

    Add noodles & whatever flour is with them to the boiling pot.

    Add the shredded chicken & stir gently. Reduce heat to a simmer.

    Let mixture simmer, uncovered, for about 10 minutes.

    Add the cream of chicken soup & stir well.

    If this makes the mixture too thick, add some extra water (I’ll usually use 10-3/4 oz, or one cream soup can full of water).

    Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side.

    Delicious served over mashed potatoes.

    Serves 6
    Prep time 45 minutes
    Cook time 30 minutes

  3. When my Granny was alive, she was the kitchen matriarch, possessor of the golden ladle….95% of my memories with her were in the kitchen. Fruit cake, divinity, fudge and penuche at Christmas time. Chicken and dumplings, fried chicken livers (for after school snacks–yikes!), and the family’s perrenial favorite–Beef Vegetable soup. Soup is one of those funny things–you would think it would be hard to distinguish one beef vegetable soup from the next. But you’d be wrong. Nothing reminds us of our granny like a pot of her soup, and I was lucky enough to inherit not only her soup pot and lifetime of memories watching her make it, but also her “golden ladle”…

    Beef Vegetable Soup–feeds a small army of 16 or so

    1 T vegetable oil
    3lbs beef stew meet (sirloin cut into 1″ cubes)
    3 very large russet potatos, peeled and cut into 2” pieces
    4 large carrots, sliced
    3 stalks celery, sliced
    1 can peas, drained
    2 cans cut green beans
    1 can corn, drained
    1 can stewed tomatoes
    1/2 head cabbage, chopped
    1 can lima beans (optional)
    3 T beef base (concentrated beef stock paste)
    salt and finely ground pepper, to taste

    In a large stock pot (12-15 quart), brown meat in oil. Cover with water, place lid on pot, and simmer on med-low for 90 minutes. Add the remaining ingredients, except for salt and pepper, and cover with water. Simmer for 30 minutes, or longer, until potatoes are just tender. Season with salt and pepper to taste (it should take quite a bit–I use a few tablespoons of salt, and 1 of pepper).

    Serve with saltine crackers. If you need to stretch the recipe even further and feed 20 people, add a pound of past elbows or alphabets.

  4. Chicken Paprikash

    1 large chopped onion – simmer in vegetable oil or Crisco – do not brown

    Turn heat to low. Stir in 5T. (or more!) paprika – do not burn as it will get bitter.

    Rinse chicken well – fold into paprika/onion mixture. (Use at least a couple chicken pieces with bones for more flavor. Turn in the paprika/onion mixture and let it keep simmering while juices come out. Keep turning and simmering so the chicken does not brown. Do this for about 30 minutes.

    Add water to almost cover meat – add 3 chicken boullion cubes. Add 1 t. pepper, 1 t. garlic powder
    Simmer for at least 1-1 ½ hours.

    Fold in 1 cup sour cream before serving. Serve over dumpling noodles – recipe below.

    Dumpling Noodles

    6 eggs / 3 cups flour / 1 c. water –
    Mix till flour is absorbed. Do not over mix. Pinch dough or drop small pieces from a cutting board and place into boiling water till noodles rise to top. This just takes a minute! Only put in about 20 noodles at a time so it is not too overcrowded. Remove with strainder and place in pan on warm burner. You can add some of the paprikash broth to the noodles to keep them from sticking, or add a pat or two of butter. Makes 5-6 servings

  5. Lemon Pepper Roast Chicken Breasts–serves 4

    4 large chicken breasts (with skin and bone)
    2 C flour
    1 T lemon pepper seasonong
    2 t. thyme
    1/4 C olive oil
    1 stick butter
    1/2 C lemon juice (use fresh lemons, and cut the lemons in 1/8ths when done juiceing)

    Preheat oven to 350*. Mix flour, lemon pepper and thyme in a shallow dish. Heat oil in large skillet at medium-high. Dredge chicken pieces in flour mixture and brown well on all sides in oil. Move to a roasting pan or large casserole dish. Add butter to oil in skillet and melt. Add lemon juice and lemons to oil and butter, mix well,, and pour over chicken pieces. Roast, uncovered, in oven until cooked through, about 30 minutes, depending on the size of your chicken breats.

    Great with garlic mashed potatoes.

  6. Sheila’s Ultimate Lasagne

    1 1/2 lbs. MarxFoods domestic grass fed beef, ground
    6 ounces MarxFoods Boar Sausage with Cranberries and Shiraz, crumbled
    4 ounces MarxFoods Chanterelle mushrooms, chopped
    1 12-ounce package lasagne noodles
    8 ounces tomato sauce
    2 cups stewed tomatoes
    1 small can tomato paste
    2 tsp. red wine tarragon vinegar
    1 1/2 pounds cottage cheese
    1 1/2 ounces parmesan cheese
    2 c. sharp cheddar cheese, grated
    3 TB. brown sugar
    1/2 tsp. Kosher salt
    1/16 tsp. coarse ground black pepper
    1 tsp. dried basil leaves, crumbled
    1/2 tsp. Italian seasoning, crumbled
    3 drops garlic juice
    1/8 tsp. MarxFoods fennel pollen
    1/16 tsp. cumin seed, crumbled
    1/8 tsp. rosemary crumbled

    Cook and stir ground beef, crumbled sausage, and garlic juice in very large skillet until meat is light brown. Add chopped chanterelle mushrooms to meat, and saute a couple of minutes until mushrooms are cooked through. Add tomato sauce, stewed tomatoes, tomato paste and red wine tarragon vinegar. Cook until bubbly. Add the brown sugar, salt, pepper, basil, Italian seasoning, fennel pollen, cumin seed and rosemary and heat until mixture is bubbling, stirring constantly.

    Reduce heat and then simmer tomato-meat sauce, partially covered, until the sauce is thickened.

    Cook lasagne noodles as directed on package. Drain. Layer one third of noodles in a greased 13″ by 9″ pan, add one third of meat/tomato sauce, one third cottage cheese, one third of grated cheese, and one third of Parmesan cheese. Repeat layers, making sure the cheese layer is the top layer. Bake uncovered at 325 degrees for one hour. Let stand 15 minutes before serving. Cut into squares to serve.

    Best served with crusty French Bread and fresh green salad as side dishes.

    Serves 12.

  7. from Austin, TX

    There’s no greater comfort food to me than Tortilla Soup. Growing up in Texas and having a life-long love affair with Southwestern cooking definitely makes these flavors speak to my soul. When the weather gets a little cold, there’s hardly a substitute for the belly-filling, warming deliciousness of a hearty bowl with all the necessary accoutrement. This recipe takes Mom’s version and deepens the flavors to a whole new level. Enjoy!

    Tortilla Soup
    (Recipe serves 8-10)

    1 Whole Chicken
    2 Large Onions, medium dice
    3 Carrots, medium dice
    6 Stalks Celery, medium dice
    2 Cloves Garlic, smashed
    3 Ears Corn, kernels removed, save cobs
    1 T. Tomato Paste
    2 tsp. Cumin Seed
    5 Black Peppercorns
    3 Bay Leaves
    5 Springs Thyme
    5 Chipotle Peppers
    4 Dried Guajillo Chiles, cover in warm water and let sit for about an hour, remove stems/seeds
    2 14.5 oz. Cans Diced Tomatoes, drain liquid, reserve
    8 oz. Green Chiles

    As Needed – Salt
    As Needed – Ancho Chile Powder
    As Needed – Cayenne Pepper

    16 Corn Tortillas

    Diced Avocado
    Lime Wedges
    Chopped Cilantro
    Shredded Cheese (whatever you like)

    Cut 12 of the tortillas into thin strips. Place on a sprayed sheet tray.
    Bake tortilla strips and 4 whole tortillas at 350 F until crispy.
    Set aside to cool.

    Heat a dutch oven/large stock pot. Add oil.
    Season chicken with salt.
    Sear all sides of the chicken and remove.
    Add onions, celery and carrots and sweat.
    Add garlic.
    Add tomato paste and stir until veggies are coated.
    Add bay, thyme, cumin seeds and peppercorns.
    Remove from heat.

    In a separate pot, cover chicken with water, and bring to a boil.
    Remove from heat.
    Remove chicken and pour off water.

    Add chicken to pot with veggies.
    Add reserved corn cobs.

    Cover with water and return to heat.
    Bring to a boil, then reduce to a simmer.
    Cook for about 2 hours, uncovered.
    Skim off fat/foam when necessary.

    Remove chicken and set aside to cool. Remove skin and shred. Set aside.
    Discard corn cobs.
    Strain remainder through cheesecloth into another pot.
    Remove thyme, bay leaves and discard.

    Puree Chipotles, toasted tortillas (4), Guajillo chiles, onions/carrots/celery/garlic from stock with reserved tomato liquid (and a little of the stock if necessary).
    Push through a strainer with a ladle.

    Whisk puree into the stock, and bring to a simmer.

    Add corn, tomatoes and green chiles and shredded chicken.
    Adjust seasoning with salt, Ancho chile powder and Cayenne pepper.

    Garnish with tortilla strips, diced avocado, shredded cheese, chopped cilantro and lime wedges.

    Tortilla Soup

  8. This is my grammy’s recipie that is a fall or winter favorite in my house. It feels like comfort food to me because it’s warm, creamy, tasty and reminds me of my Grammy. The soup is perfect on it’s own, but the real treat is the garnishes that you can use to make it your own.

    Creamy Cauliflower Soup

    4-6 cups vegetable stock (enough to cover the cauliflower)
    1 large head of cauliflower broken into florets
    1/2 to 2/3 cups heavy cream (depending on the consistancy you want)
    1/2 tsp freshly grated nutmeg
    Kosher salt and white pepper to taste

    Bring the stock to a boil then add the cauliflower florets. Lower the heat and simmer until soft – about 20 minutes. Puree with an immersion blender. Add the cream, nutmeg and salt and pepper. Blend into soup. Serve hot or warm up before serving.

    This soup is simple, healthy and fabulous on it’s own. The fun part is serving it with small glass bowls of all these great garnishes. Use your imagination to add your favorites.

    Bacon diced and cooked
    Crumbled Gorganzola cheese
    Sourdough Parmesan cheese croutons
    Diced sweet pear
    Chopped pecans
    Leeks cooked in butter and diced
    Cooked and diced baby carrots and tender peas

    You won’t believe the great taste combinations you can come up with. serves 8 to 10.

  9. from Jackson, Wyoming and currently attending college in Boulder, CO

    Whenever I need some cheering up, I always turn to this specific meal… because whenever I go home my dad and I make it. It is delicious, nutritious and a great dish to make for guests too! Enjoy!

    Salmon Baked With Clam Sauce

    2 tablespoons olive oil (a little extra to rub the deep dish pan for the salmon too)
    4 tablespoons peeled and finely chopped shallots
    3 cloves garlic, peeled and minced
    ¾ cups dry white wine
    Freshly ground black pepper to taste
    2 tablespoons chopped fresh parsley
    ½ teaspoon dried oregano
    ½ cup clam juice
    2 6.5-ounce cans minced clams, drained and juices reserved
    Salt to taste
    1 pound of wild king salmon
    1. Open the cans of clams and drain off and save the juices.
    2. Mince the shallots and garlic and chop the parsley.
    3. Heat a large skillet over medium high heat. When hot, add the olive oil.
    4. Stir in the minced shallots and sauté until softened and fragrant, about 5 minutes.
    5. Add the garlic and sauté briefly, 30 seconds or so.
    6. Stir in the oregano, black pepper and chopped parsley.
    7. Add white wine, clam juice and reserved juice from the clams and bring to a boil.
    8. Reduce heat to medium and simmer, uncovered, until sauce is reduced by a third, about 8 to 10 minutes. When this is taking place, prepare salmon – get a deep dish, oil the sides, place the salmon cut into pieces in the pan, season with salt and pepper. Preheat the oven to 400 degrees.
    9. When sauce is reduced, stir in the minced clams and salt to taste and heat through, being careful not to boil.
    10. After about 10 minutes turn off heat, pour clam mixture on top of salmon and put in oven for 11 minutes. After 11 minutes, check fish to see if it is to your liking (everyone has their own preference for how cooked they like they fish).
    11. When done, plate salmon and clam sauce atop a bed of raw spinach, steamed leeks, spaghetti, spaghetti squash or any side dish desired!

    *My father and I have a very special bond when it comes to cooking and food. As a matter of fact I think we both live to eat, not eat to live! (Whenever I do go home, I will wake up in the morning only to have my father asking me what I want for dinner that night – even before I think about breakfast or lunch!) ha ha. The problem is though that my father and I follow very different diets, while he likes the fatty grain-fed lamb, beef, etc, I like the grass-fed animals. Since we both follow two very different diets, it is hard for us to come up with delicious meals we can both eat. This dish satisfies both of us and incorporates foods we both love. I am happy that my father loves this meal because it is extremely healthy and a nice change from his charred meats. We definitely do not take our food for granted either. We go to the store together to chose only the best ingredients when we want to make this dish (or any of our others for that matter) and when we go home, we prep all the ingredients and have a great time. Cooking with my father truly is one of my favorite times! I cannot wait to get home for Thanksgiving so I can help him concoct an amazing meal once again!
    *All of your delicious foods would give my father and I the opportunity to try new things in the kitchen that we would both love for you have all the foods my father and I both love more than anything! Thanks for giving me the opportunity to win a gift card! Just sharing my recipe is enough to make me happy though because I know you will all enjoy it just like my father and I!!

  10. Ground Beef with Veggies over Rice

    1 lb. ground beef
    soy sauce
    onion powder
    minced garlic
    mixed veggies (it’s perfectly acceptable to use frozen)
    corn starch slurry (one teaspoon cornstarch, cold water, use fingers to mix)
    cooked white rice
    an egg
    In a skillet over medium-low heat, brown ground beef with a splash of soy sauce, breaking up the meat as it cooks. Add dash of onion powder and spoon of minced garlic (both are optional; I left out the garlic in the above picture because I forgot, and because I’m a little bored of the garlic-soy combination). When cooked through, add a little more soy sauce (less than a quarter cup), then add corn starch slurry and bring mixture to a boil. After it boils, the gravy should thicken considerably; add veggies, mix throughout and turn off fire.

    Optional: slice some scallions on top.

    Fry egg sunny side up in a separate frying pan.

    Serve meat mixture over rice, sunny side up egg on top with a few drops of soy sauce on top of egg (optional). Break egg yolk and mix with rice/meat. Not optional: enjoy!!!

    For the full story and a picture, check out: 🙂

  11. One of the many dishes that fall under the “comfort food” category for me is Paella. And, when served with Sangria, even better

    There are a few secrets I found to ensure your dish is the best it can be:

    1. Use a paella pan. A round shallow pan, called a paellera, with a large cooking surface that allows the rice to spread evenly along the bottom and easily absorb the flavors of the broth and the ingredients set on top. A delicacy of this dish is to discover the caramelized rice at the bottom of the dish. Be sure your stove (or outdoor grill) entirely heats up the bottom of the pan, otherwise you will have to rotate the pan to evenly distribute the heat.

    2. Use a medium grain rice, preferably Spanish Calasparra or Bomba rice. If you can’t find this rice, Goya has good rice and is easily find in local supermarkets.

    3. Create a delicious “sofrito”, a well cooked and fragrant sauce the serves as the foundation of flavor. Typically this is made with sauteed tomatoes, garlic, paprika and sometimes peppers.

    4. If you can, get hold of some saffron. I know its expensive but its worth it. In addition to the sofrito, the saffron is an important part of the color and flavor of your paella. If you can’t find saffron, don’t worry, you can find medium grain rice that already has saffron in it, but you will sacrifice some flavor.

    Paella Recipe
    Recipe from SeductionMeals.com
    Serves 6

    1/3 cup olive oil
    1 red bell pepper
    1 orange pepper
    4 Tbs garlic, chopped
    1 whole chicken breast bone in, cut in 4 parts
    2 thighs, each cut into 2 parts
    salt and pepper
    2 cups Calasparra rice, or other medium grain rice
    1/2 tsp saffron threads
    1/4 lb of cooking chorizo, in 1/4 inch slices*
    2 cups chicken stock
    2 cups shellfish stock (I used clam juice)
    1 tsp parsley, chopped
    6-8 pieces medium shrimp, peeled and deveined
    About 10 clams and 10 mussels, scrubbed

    * I couldn’t find cooking chorizo, so it is not shown in the photo, but I love the flavor this imparts on this dish.

    Chives, snipped with scissors
    Lemon wedges

    Preparing the Meal
    When cooking paella, there is no need to use the cover of the pan. Most pans do not come with covers for this very reason.

    Preheat a 15″ paella pan at high heat for 1 minute. Add olive oil, 1/2 of the garlic, and sliced peppers. Salt and pepper the chicken and add chicken pieces, frying over high heat until golden. Remove to a platter. Add the chorizo and stir fry about 10 minutes. Stir in the rice and half of the saffron for about 2 minutes. Place the chicken back in the pan. Add the chicken and shellfish stock and simmer.

    In a separate bowl or mortar, mix the remaining garlic and saffron, parsley, a tsp of water, and a dash of salt (I prefer sea salt) – mix well. Add the mixture to the pan and place the seafood in the pan. Mussels and Clams first, then shrimp on top. At this point you no longer need to stir the ingredients. Add salt and pepper and cook for 3-10 minutes or until the shrimp is a nice pink color.

    plating the dish
    Remove some of the seafood and chicken pieces to get to the rice. Place 1 cup of the tasty rice on each plate. Arrange chicken and seafood on top of the rice, and add a few pieces of the spicy sausage on top. Add the colorful pieces of pepper all around and garnish with chives (or chopped parsley) and a wedge of lemon. Serve immediately with a tall glass of

    Red Sangria
    Serves 6

    1 bottle, about 3 cups, of dry red wine
    1 orange, sliced in wheels
    1 lemon, sliced in wheels
    2 oz freshly squeezed lime juice
    1/2 cup freshly squeezed orange juice
    1/4 cup caster sugar
    1/2 cup brandy

    ice to serve
    sliced lime wheels, cut 1″ slice, and slip the lime over the glasses edge

    Place the orange, lime and lemon slices in a glass pitcher. Add the lime juice, orange juice and caster sugar, stir with a wooden spoon to mix all ingredients. Add the red wine and brandy, stir. Chill in the refrigerator for 4-8 hours letting all of the flavors blend and settle in. Just before serving add ice cubes to the pitcher, stir the sangria and serve

  12. from Youngstown, New York

    I would say my all time comfort would be Smoked Gouda Mac & Cheese. Some of MarxFoods Fresh Porchini Mushrooms would be a great add in ingredient.

    Melt 2 Tbsp. butter in a hot saute pan. Add about a 1/2 cup fresh diced tomato and the mushrooms sliced if available along with 1 tsp. each of chopped garlic & shallots. Saute 2 min or so. Add 2 cups heavy cream and simmer 3 or 4 minutes. Add 3 big handfulls (about 3 cups) cooked elbow macaroni and 2 cups shredded smoked gouda. Stir well until cheese is melted and pasta is bubbly. Pour in a heat proof dish, sprinkle with bread crumbs and broil until light brown. Enjoy!

  13. The most comforting food on earth is Ranch Soup. And it’s very easy to make.

    1 bottle Hidden Valley Ranch Dressing
    1 bowl

    Fill bowl about 2/3 full with ranch dressing. Microwave on high for 2 minutes, or until edges start to turn yellow. Stir. Enjoy.

  14. from Columbia, SC

    Comfort food for me is rich and sweet with a bit of crunch. This recipe fits the bill. Just smelling it as it bakes makes me feel better.

    Mary’s Apple Walnut Cake

    1 1/2 cups finely chopped raisins
    1 1/2 cups chopped toasted walnuts, divided
    1 1/2 teaspoons baking soda
    1 1/2 cup boiling water
    2 1/4 cups all-purpose flour
    1 1 /2 teaspoons ground cinnamon
    1/4 teaspoon salt
    3/4 cup butter, softened
    1 1/2 cups granulated sugar
    2 eggs
    2 egg yolks
    1 cup grated apple (peeled and cored)
    1 1/2 teaspoons fresh lemon juice
    1 1/2 teaspoons vanilla


    8 ounces cream cheese, softened
    2/3 cup butter, softened
    1 tablespoons vanilla
    1 1/2 pounds confectioner’s sugar

    Prepare 3 8-inch cake pans by greasing and lightly flouring. Place raisins and 1 cup of walnuts in a medium mixing bowl. Add baking soda and stir in boiling water. Let mixture cool 30 minutes. Sift together flour, cinnamon and salt. In a large bowl, beat butter until creamy. Add sugar in a small amount at a time, beating until light and fluffy. Add eggs and yolks one at a time, mixing well. Add grated apples, lemon juice and vanilla. Beat in flour mixture alternately with nut mixture ending with flour mixture. Spoon batter into cake pans. Bake at 350 degrees F. for 25 minutes or until top springs back when lightly pressed with finger. Remove from oven and cool completely before frosting.

    To make frosting, beat cream cheese, butter and vanilla until creamy. Add sugar slowly and beat until light and fluffy. Put layers together using 1 ½ cups frosting. Use remaining frosting to cover sides and top – making decorative swirls. Sprinkle remaining toasted walnuts on top. Refrigerate until served. Serves 16.

  15. I was raised on fried chicken and mashed potatoes and gravy… then I went to cooking school in New York. Having come from the Great Northwest where we have anything you want at your finger tips, I was happy to discover that New York wanted it too! They just taught me how to cook it better. The most talked about meal I made for my Chef, Restaurant Owner And Staff Thanksgiving, on a very blustery, cold, snowy day was: Tarragon Roasted Capon ( tarragon sprigs about 5 and sea salt rubbed capon roasted on a poultry rack, string tied, legs and wings tucked. 20 mins for each pound or juices run clear. Let rest before carving. Serves 6

  16. I confess to a passionate love for scallops and bacon.

    It is my favorite appetizer. Any cocktail party that serves scallops and bacon is a hit in my book. I’m the guy with the toothpick chasing after the server with the scallops and bacon tray, knocking aside whoever and whatever is necessary to get to them.

    In that vein, I was moved recently week to cook my own scallops and bacon but with a twist — combined with homemade macaroni and cheese, a true comfort dish.

    1 pound sea scallops — numbers about 12
    1 pound package of thick cut bacon
    2 cups elbow macaroni
    2 cups milk
    3 tablespoons butter
    3 tablespoons flour
    2 cups grated sharp cheddar cheese
    1/2 cup Italian fontina cheese
    1/4 cup minced onions
    Dash Tabasco sauce
    Pepper to taste
    Splash of white wine
    1/2 cup bread crumbs

    1) Start by cooking the bacon in a large skillet, set aside on paper towels to drain (break into pieces once cool enough);
    2) Retain some of the bacon fat and in the same skillet sear the scallops, browning on all sides;
    3) Add a dash of white wine to deglaze the pan, set scallops aside and cut in half;
    4) Cook elbow macaroni in 4-5 quart pot of boiling water about 6-8 minutes or until just tender (macaroni will cook more when it’s baked);
    5) While the macaroni cooks, prepare the cheese sauce in saucepan by first heating milk but not letting it boil;
    6) Melt butter in large saucepan and stir in flour;
    7) Gradually stir in heated milk, stirring constantly until sauce thickens;
    8) Add onion and cheddar cheese, stirring until cheese melts;
    9) Add dash of hot sauce and pepper, stir;
    10) Combine cheese sauce with cooked macaroni;
    11) Stir fontina cheese into mixture;
    11) Combine halved scallops and crumbled bacon into mac and cheese;
    12) Spoon entire mixture into large greased baking dish;
    13) Top with bread crumbs;
    14) Bake in 350 degree oven for 30 minutes.

    This dish feeds 6-8. I like the fontina cheese as an addition because it combines a complimentary taste to the cheddar and has the stringy, cheesy quality of mozzarella.

  17. My Grandmother used to make this for us grandkids for all the holidays, we all loved it cause it tasted just like a “Candy Apple”. You always new it would be served and could not wait for dessert. Now that she is gone I have taken over making it for my children and grandchildren, Every time I make this it reminds me of my grandmother and all the wonderful times of my childhood.And it is so easy to make!!!!


    1/4 cup red hots, candy
    7 tart medium apples, thinly sliced
    1 cup brown sugar
    1 cup flour
    1/4 tsp. salt
    1/8 tsp. nutmeg
    1/2 cup butter

    Fill a square well greased baking dish with thin slices of apples and red hots. Mix sugar, flour, salt and nutmeg together and work butter into dry ingredients. Spread mixture on top of the apples. This forms the top crust.
    Bake in a 350 degree oven for 45 minutes till apples or done.
    Serves: 6

  18. Comfort Food at its Best:

    Spicy Fried Chicken, Slow Cooked Greens and Mac n Cheese

    Fried Chicken
    1 cup buttermilk
    2 cloves garlic, chopped
    season salt
    1 whole chicken, cut up
    1 cup flour
    2 T white pepper
    1 T salt
    1 t cayenne pepper
    2 t paprika
    vegetable oil for frying

    Mix buttermilk, garlic and season salt. Pour over chicken and marinate overnight. Drain.

    Mix flour and remaining seasonings. Add to a large Ziploc type bag. Toss in chicken pieces and coat well. Set coated chicken on a plate and let sit til a “doughy” look forms.

    Heat oil in a large cast iron skillet. When nice and hot, add chicken and fry til golden brown and cooked through. Drain on paper bags.

    Slow Cooked Greens
    1 large bag mixed greens
    2 smoked pork chops or hocks
    2 T hot sauce plus extra for serving
    1 T apple cider vinegar plus extra for serving
    Soul seasoning to taste

    Add greens and remaining ingredients to a large pot. Add water to cover. Over high heat, bring to a boil. Reduce heat to low, cover and simmer greens several hours, stirring occasionally.

    Serve greens and a few chunks of pork with additional hot sauce or vinegar as desired.

    Mac n Cheese
    16 oz box elbow macaroni
    1/2 cup (1 stick) butter, melted
    1/2 cup shredded Muenster
    1/2 cup shredded mild cheddar
    1/2 cup shredded sharp cheddar
    1/2 cup shredded Monterey jack
    2 cups half and half
    2 large eggs, lightly beaten
    4 oz (1 cup) Velveeta cheese, cubed
    salt and pepper to taste

    Preheat the oven to 350°. Spray a 2 1/2 qt baking dish with cooking spray. Set aside.

    Cook pasta according to package. Drain well. In a large bowl, mix pasta with melted butter,half and half, 1 1/2 cups of the cheese, Velveeta and eggs. Mix and add salt and pepper to taste. Pour mixture into prepared dish and top with remaining half cup of shredded cheeses. Bake 30 minutes, or until hot and bubbling.

    Fried Chicken, Greens and Mac n Cheese

  19. This is my mother-in-law’s recipe, that my husband and I make every Thanksgiving, and then usually a few more times during the winter. Unbelievable basic, with simple flavors and ingredients, but it comes together so amazingly well.

    Sweet Potatoes and Apples

    3 or 4 baking apples – gala, fuji, golden delicious, but make sure they are all the same kind.
    1 large, and 1 small can of sweet potatoes in water
    4 tbsp butter
    4 tbsp cinnamon
    4 tbsp brown sugar

    Preheat oven to 350. Slice the apples into 1/4″ thick slices. Cut large chunks of sweet potatoes in half. Mix Cinnamon and Brown Sugar in a bowl together. In a deep, oven safe bowl layer the ingredients: the bottom layer should be sweet potatoes, then do a layer of apple slices. then dot with butter, and sprinkle with cinnamon-brown sugar. keep making layers of sweet potatoes, apples, butter, cinnamon/sugar until you run out of ingredietns, or reach the top of the bowl. depending on your bowl or baking dish, you may need more or less butter, cinnamon, or brown sugar. cover with tin foil, and bake for 30-40 minutes, or until apples are tender.

  20. Here is my absolutely delicious Tomato Soup recipe. Everyone that makes this just adores it. It is comforting to me because it brings me right back to being a kid with my tomato soup and a grilled cheese sandwich. Although, this soup blows the old canned stuff away.

    Creamy Tomato Basil Soup

    2 Tbs. olive oil
    1 medium yellow onion, chopped
    2 (28 oz. cans crushed tomatoes)
    10 cups tomato juice
    1 head of roasted garlic
    2 cups packed sweet basil leaves, torn or chiffonade
    2 1/2 cups heavy cream
    1 1/4 cups butter
    Salt and pepper to taste

    Saute onion in olive oil until tender. Add tomatoes and juice and simmer for 30 to 45 minutes. Add basil and garlic and puree with stick blender. Stir in heavy cream and butter. Salt and pepper to taste. Yummo! Serve with lots of crusty bread for dipping.

    Creamy Tomato Basil Soup

  21. Cran-Apple Risotto

    3 1/2 cups milk
    1 stick cinnamon
    1 (2 inch piece) ginger root
    2 Tbsp butter
    1/2 cup arborio rice
    1 1/2 cups apple juice
    2 Tbsp honey
    1/8 tsp mint extract
    1 large apple, peeled, cored and finely chopped
    1/2 cup dried cranberries
    1/4 cup minced crystallized ginger
    1/4 cup sliced almonds
    garnish- mint sprigs

    Heat the milk, cinnamon, and ginger root in a 2 quart microwave bowl till the milk is steaming hot. Cover and let steep. Meanwhile in a 4 quart saucepan melt the butter over medium heat; add the rice and cook, stirring 30 seconds. Add half of the apple juice and cook, stirring till the liquid has evaporated, 1-2 minutes. Add the remaining juice and cook, stirring till most of the liquid has evaporated. Stir in the honey and mint extract. Remove the cinnamon and ginger from the steeped milk. Add 1/2 cup of the warm milk to the pan and cook, stirring till mostly evaporated, 2-3 minutes. Add remaining milk 1/2 cup at a time, stirring and cooking till the rice is tender and creamy, 20-25 minutes total. Remove the pan from the heat and stir in the apple, cranberries, crystallized ginger and almonds. Cool 10 minutes then serve with mint. Serves 6-8.

    Warm, creamy and soothing are the qualities I look for in comfort foods. I created this dessert risotto to incorporate these qualities as well as to feature the fragrances and flavors of the holiday season. It is also a nice change from the heavier caloric desserts usually served at this time of year.

    Cran-Apple Risotto

  22. from Kirkland, WA

    In summer fresh foods are what come to mind, things just picked out of the garden, fresh basil all summer long, fish just caught from the side of the boat, fruit in abundance; when strawberries are in season they are my favorite fruit, when peaches are in season, they are my favorite fruit. Then fall sets in and comfort foods come out of the recesses of my mind and soup, stews and chicken and dumplings come to mind. Comfort Foods, foods that sooth the soul, foods that bring us back to our youth, food that can be served in one bowl, stirred around and savored. In the fall when I eat a dish of soup or stew I say, this if my favorite food.

    Wild Boar Stew:
    4 pounds of wild boar shoulder cut into one inch cubes
    5 tbsp. flour or rice flour, or corn starch for dusting the boar cubes.
    One large onion chopped, or for real fun, 20 to 25 pearl onions pealed and left whole
    4 cloves of garlic minced
    ½ pound of cut up and fried bacon, drain the fat from the bacon
    1 bottle of rich red wine
    3 bouillon cubes
    One cup water
    Cut bacon into slices and fry, drain all fat, set aside, Saute the diced onions or whole pearl onions in the same pan for a few minutes with Porcini Olive oil, add the minced garlic and sauté a couple minutes more, remove from pan and set aside. Dust the meat cubes in the flour of choice and then brown in same pan with 2 Tbsp. of Olive Oil. When all the meat is browned move to a dutch oven, add the cooked onions and garlic and bacon. Add the wine, water and Bouillon cubes, cover and put in the oven at 325 degrees and bake for approx. one hour.
    1 tomatoe diced
    8 carrots peeled and sliced into ½ inch pieces
    1 pound fresh mushrooms of choice cut into quarters and add some dried mushrooms to the dutch oven. Add some fresh herbs of choice to the mix. I use whatever I think about, thyme, rosemary, or basil, just whatever I have available. Salt and Pepper to taste. Cook for another hour.
    Serve over freshly mashed potatoes or, a fresh batch of Polenta; it is even good served over a fresh batch of whipping cream biscuits.
    If serving with polenta or potatoes, have a great crusty French or Italian bread as a side and always serve with a good rich red bottle of wine. What is fun with comfort foods for me is there is no set recipe I add to the mix as I go and what is available.

  23. There were nine people in our family, and I was the oldest. My mother was a registered nurse, often working nights, so I cooked. This was a favorite on a cold winter day, often made with our own chickens, home-canned tomatoes and the cornmeal my Dad bought freshly ground from the mill in Union Gap. These days, I buy turkey parts on sale or a whole chicken, and use Bob’s Red Mill coarsely ground cornmeal/polenta, sold in bulk in the natural foods section of my favorite grocery store. At home, we often baked it in the same large enamel-coated pans we made cottage cheese in. These days, I put it together in a large heavy roasting pan or the equivalent sized casserole.

    Tamale Pie

    2 lbs. turkey legs, drummettes, or thighs
    Or one whole chicken, cut up
    Cover with water in a large, non-reactive kettle. Add salt, a bay leaf, 3 cloves of garlic, diced, half an onion, also diced, and bring to a boil. Lower heat and simmer until meat is tender and coming off the bone. Remove meat and cool on a large platter until cool enough to handle. Remove meat from bone and discard bones and skin.

    Cook 2 cups polenta or coarsely ground cornmeal in broth for 5 minutes. Add slowly or mix part of it first with a little cold water (use a whisk to avoid lumps). Add 1 tsp. ground cumin (I often use cumin seed crushed in a mortar and pestle or between a couple of spoons) and 2 T. chili powder (I like New Mexico chili powder), and stir into the rest of the mixture. Cook about 7 minutes over medium or medium low heat to avoid popping, stirring it with a whisk or a wooden spoon so it will not stick. If it is too thick to stir easily, add a little water; if too thin, add a little more meal. Grind a little coarse black pepper into the mush and remove from the heat.

    Spoon a layer of the thick mush into a large, deep casserole or non-reactive roasting pan. Then add the following layers:

    One can of corn, drained (or use equivalent amount of frozen)
    Small can olive slices, drained
    3/4 lb. Monterey jack cheese, grated (save some for the top of the casserole)
    The boned turkey/chicken
    Large jar or container of salsa, preferably with cilantro
    If you like heat, add one small can of jalapenos, drained and chopped, or use pepper jack

    Spoon the rest of the cornmeal over the top and smooth. Add the rest of the grated cheese and sprinkle some chili powder over the top for color..
    Bake at 325 for 45 minutes to an hour (depending on how deep the casserole is). Remove from oven and cool at least 5 minutes before serving.

    This makes a large batch — if you like leftovers, it can be reheated successfully in the microwave in wedges, or freeze half for later.

    – Joanna Grammon

  24. To me, comfort food must be something that can be made easily, with no special trip to the grocery store required. I admit that this dish does not sound like much, but it always fills me up emotionally as well as physically. I recall cold Midwestern days with frigid winds simply melting away by eating this dish. Even though I’m almost 50, my mother still makes this for me when I visit her in Iowa. It is a filling, low cost meal that my dad grew up with on the farm and I am seven years old again whenever I smell it in the oven.

    Hamburger All-In-One

    2 or 3 onions, sliced thinly
    6-8 potatoes, peeled or not, sliced thinly
    2 pounds hamburger, formed into individual patties or two large, thick patties
    1 can tomato soup
    Salt & pepper

    Place a layer of sliced onions in a casserole dish and cover with a layer of sliced potatoes. Salt & pepper liberally. Top with individual patties or one big hamburger patty. Repeat layer of onions, potatoes and hamburger. Salt & pepper liberally. Pour one can of undiluted tomato soup over all, moving meat with a knife to make sure tomato soup covers all.

    Cover and bake at 350 degrees for 90 minutes.

  25. This seafood stew,is simple to make,but elegant enough to serve to guests.Serve this in bowls,with alot of Italian bread,on the side,to dip into the stew!!!


    1 large onion,thinly sliced
    1 green pepper,sliced
    5 green onions,sliced diagonally
    2 large cloves of garlic
    1/3 cup olive oil
    1/3 cup chopped fresh parsley
    1 one pound can tomato puree
    1 8 0unce can tomato sauce
    8 ounces of white or red wine
    8 ounces water
    1/2 bay leaf
    3 teaspoons salt
    1/4 teaspoon pepper
    1/8 teaspoon rosemary
    1/8 teaspoon thyme
    1 and 1/2 pounds Marx Foods Whole cooked dungeness crabs(legs and claws)in shell
    1 dozen clams,in shell
    1 pound Marx Foods Alaskan spot prawns,in shell

    Saute onion,pepper,green onions,and garlic in olive oil,in 10 inch frying pan for 5 minutes. Add parsley,tomato puree,tomato sauce,wine,water,and seasonings.Cover,and simmer 1 hour.
    In 6 quart dutch oven,arrange crab,which has been cut into 3 inch pieces,on bottom of Dutch oven.Do not remove shells.Scrub clams to remove sand,and place on top of crab pieces.Cut prawns down the back,and remove vein.Wash,but do not remove shells.Arrange ontop of other seafood.Pour well heated sauce on top of seafood.Cover and simmer 20 to 30 minutes.Or until clam shells open.6 to 8 servings.

  26. Grilled Peanut Butter & Jelly Sandwich

    Peanut Butter

    Heat griddle or pan. Make a pb&j sandwich. Butter the outside of both sides of the sandwich and grill just like you would a grilled cheese sandwich … until the bread is toasted and the peanut butter is oozing out.

    Serve will a tall glass of cold milk.

  27. My favorite comfort food comes in more recent history rather than from childhood (unless I really was Italian in a former life). After two trips to Italy over the last decade, I have fallen in love with Italy and Italian cooking. One of my favorite accompaniments for grilled leg of lamb is Soft Polenta with Three Cheeses.

    For the Polenta:

    3 cups boiling water
    1/2 tsp sea salt (or omit if your blue cheese is very salty)
    1 cup polenta, corn grits or coarse corn meal

    1. To water boiling in a large, heavy bottom saucepan, toss in the salt and slowly whisk in the polenta. Reduce the flame to a simmer.
    2. Stir with a long-handled wooden spoon. Keep the simmer gentle. If the polenta starts bubbling, those bubbles burst and a splatter of hot corn meal can give you a nasty burn. That’s why you use the long handle on the spoon. Long sleeves aren’t a bad idea, either.
    3. Continue to cook, stirring until the polenta pulls away from the sides of the pan, about 20-25 minutes. Remove the polenta from the heat.

    Adding the Cheese and Flavorings:

    Polenta is pretty bland all by itself. My half-Italian wife hated it growing up. Italians often serve it with a marinara sauce or simply topped with grated cheese. This recipe takes that one step further. As William Blake advised, “The road to excess leads to the palace of wisdom.”

    3 Tbsp butter
    1/4 lb Parmigiano Reggiano, grated
    1/4 lb Mascarpone (substitute cream cheese in a pinch)
    1/4 lb Gorgonzola, crumbled
    Freshly ground black pepper, to taste

    1. Fold in the butter and cheeses and give it a good grind of black pepper. Don’t overstir. Taste and adjust the seasoning if necessary.
    I like to serve the polenta garnished with a sprig of fresh rosemary.

    Yield: 4 servings

    -Larry (a.k.a. Lorenzo)

  28. Kielbasa and Root Vegetable Casserole

    1 small yam, peeled, cubed

    2 potatoes, preferably Yukon gold, peeled, cubed

    1 small squash, about 2 pounds, peeled, seeded, cubed

    4 carrots, peeled, diced

    4 tablespoons unsalted butter

    1 large Vidalia onion

    6 cloves garlic, minced

    4 apples, peeled, cored and seeded, cut in chunks

    1 rabbit sausage with white wine, sliced thin

    1/2 cup honey or maple syrup

    1/4 cup spicy brown or grainy Dijon-style mustard

    1 teaspoon salt

    1 teaspoon curry powder (preferably Jamaican)

    1/4 teaspoon ground cloves

    1/8 teaspoon Jamaican allspice

    1/8 teaspoon nutmeg

    dash hot sauce

    1/2 cup seasoned bread crumbs

    2 tablespoons grated Parmesan cheese

    2 tablespoons unsalted butter, melted

    Preheat the oven to 350 degrees F. In a large saucepan, cook the yam, potatoes, squash, and carrots until soft. Drain. In a 12-inch skillet, melt the butter and sauté the onion and garlic until the onion is until soft and translucent. Add the garlic, apples, and sausage slices and cook until the sausage slices are lightly browned and cooked through. Add the honey or maple syrup, mustard, salt, curry powder, cloves, allspice, nutmeg, and hot sauce. Mix well. Place the onion, apple, and sausage mixture in a 5-quart oven-safe casserole or Dutch oven. Add the root vegetables and combine. Mix together the bread crumbs, cheese, and melted butter. Top the vegetable-sausage mixture with the bread crumb mixture. Place casserole in the oven and heat for 20 minutes or until the bread crumbs are nicely browned and the vegetable-kielbasa mixture is heated through.

  29. Chicken Stuffed Roasted Red Peppers

    6 Red Peppers
    6 Boneless, Skinless Thawed Chicken Breast
    1 Small Can Diced Tomatoes
    1 Diced White Onions
    3 Cloves of Garlic
    1/2 to 3/4 Small Jar of Capers
    4 Cleaned and Sliced Potatoes
    1 Cup Fresh Bread Crumbs
    1 Cup of Grated Romano Cheese
    Fresh Parsley, Basil, and Oregano (2 teaspoons each, plus extra for the top)
    Salt/ Pepper to taste (1 teaspoon)
    Olive Oil

    1) Roast red peppers on a grill or in a 500 degree oven until the skin becomes charred and blistered. When peppers are cool, remove the skin, cut tops off and clean out seeds and membranes.

    2) In a roasting pan combine the chicken breast, onions, capers, salt, pepper and herbs. Cook in a 350 degree oven for about 30-40 minuets.

    3) After chicken mixture has cooled combine ingredients in a food processer. Process until the mixture becomes well combined. It will get a mousse-like texture.

    4) Stuff the peppers with the chicken mixture.

    5) Mix bread crumbs and cheese together.

    6) In a roasting pan (can reuse the chicken pan) layer the potatoes and pour the can of diced tomatoes on top of the potatoes. Place the stuffed peppers on top of the potatoes. Sprinkle the bread crumbs and cheese mixture over the top of the peppers. Drizzle the top of the peppers with olive oil and fresh herbs.

    7) Bake covered at 350 degrees for 40 minuets.

    * The dish can be assembled the night before and baked the next day.

    Chicken Stuffed Red Peppers

  30. This recipe is my interpretation of a famous Greek classic. It’s a combination of garlic, chicken, and avgolemono soups. It’s what I serve Bruce when he’s cranky with a cold. Serves 4.


    1/2 lb. cooked shredded chicken
    4 cups chicken stock
    garlic to taste, minced
    olive oil
    1 cup milk
    1 tbsp. cornstarch
    3 egg yolks, beaten
    1/2 cup fresh lemon juice
    2 quarters of preserved lemon, sliced very thin (or grated lemon zest from 1/2 lemon)
    fresh parsley to taste, chopped
    salt & pepper to taste


    Stir milk, cornstarch, and egg yolks together; set aside. Heat olive oil in pot and add minced garlic.

    Saute garlic until toasted. Add chicken stock and chicken; simmer on low heat for 15 minutes.

    Remove from heat and add egg mixture stirring carefully. Simmer on low until soup begins to thicken (about 5-10 minutes).

    Add lemon juice, lemon peel, parsley, and salt & pepper. Simmer another 5 minutes or until soup is heated through.

    We usually serve this soup with cooked rice or small pasta, such as elbows, shells, penne, even orzo.

    A simple salad and some crusty bread rounds out the meal.

  31. Cider Pot Roast

    This is one of those “How can something so simple taste this good?” recipes. A few ingredients, easy techniques, and a great result. My favorite for leftovers is to shred the beef, warm it up with the onions and sauce, add a glug of cream and serve it over pasta.

    • 3 # Chuck Roast
    • 3 Yellow Onions sliced in ¼” half moons
    • Olive oil
    • 12oz bottle of hard cider

    1. Heat oven to 350
    2. Brown roast in a dutch oven with 1Tbs olive oil over medium heat
    3. Remove roast, clear out any black bits and add oil if needed
    4. Sauté onions for about 30 minutes until limp and brown
    5. Place roast on top of onions and add cider until 1/3 way up the roast (the rest is for the chef)
    6. Put in oven for 3 hours. Check after 15 minutes, you want fizzling bubbles, not a hard boil.
    7. Turn the roast over after 1 ½ hours
    8. Remove, slice and serve
    (To degrease, refrigerate overnight and chunk off rendered fat)

  32. It was cold and rainy in Manhattan yesterday and after a day spent wandering around the Chocolate Show and the Asian Contemporary Art Fair, I wanted something warm and fulfilling, but that wouldn’t take a lot of effort to make. Thoughts of Cassoulet and Feijoada both popped into my head but those aren’t the kind of things you start making at 5pm if you want to eat it before breakfast the next morning.

    I picked up a ham hock, some Italian sausage and lacinato kale on the way home with some vague idea of an intensely flavorful stew I wanted to make. I had some duck stock in the fridge and a tub of demi glace that I figured I’d use to give it that extra oomph of a long-braised dish.

    While I’m not sure of the exact origins of the term “peasant stew”, almost every country has a version and it typically involves adding random cuts of cheap meat to a pot with a starch (beans, potatoes, etc) and cooking it for a long time. While my addition of demi glace does make it a little fancier, it’s still a humble dish at heart and the best part is that it doesn’t require much effort. This whole thing came together with the use of a pot, a cutting board, a plate, a knife and a wooden spoon and after about 2 hours of unattended time on the stove, the meat was falling off the hock and it was ready to eat.

    Whole Foods had some spring onions that looked like they were just plucked from the earth, so I roasted a few and placed them on top of the stew for a little color. As it turns out, they were incredibly sweet and flavourful, so it ended up complimenting the rich flavours of the stew nicely. As a whole the dish was lighter than Cassoulet or Feijoada but it had a similar intensity of flavour. The veggies and herbs helped offset the heaviness of the meat and overall the dish was surprisingly well balanced. With a hunk of multi-grain bread, it made for a simple comforting meal.

    Winter Bean Peasant Stew

    3/4 lbs pork sausage cut into pieces
    1 ham hock
    1 large onion diced
    2 small celery stalks diced
    4 C duck stock (or chicken stock)
    1 Tbs chopped rosemary
    4-5 sprigs thyme stems removed
    1 tsp lavender
    1 bay leaves
    1-2 Tbs demi glace (optional)
    black pepper
    1 16 oz can cannellini beans rinsed and drained
    1/2 bunch of kale shredded
    4 spring onions trimmed (or ramps or baby leeks)

    Heat a medium stock pot over medium-high heat and add the sausage and ham hock (if the hock doesn’t fit, you can brown them separately). Brown the sausage on one side the flip and brown on the other for the ham hock just turn it every few minutes to get it as brown as you can. You should have a nice layer of dark brown fond on the pan as well as some oil from the sausage. Transfer the hock and sausage to a plate and set aside.

    Add the celery and onions to the pot and saute until they are soft and starting to caramelize. If they look kind of dry add some olive oil to help the process along. Add the stock, herbs, and demi glace and return the sausage and ham hock to the pot. Grind some black pepper on top then cover the pot and let it simmer over low heat for 1.5 to 2 hours.

    When the ham is fork tender and falling off the bone, transfer it to a clean cutting board then add the kale and beans to the stew. Carefully remove the bones from the hock and chop the meat up into rough chunks. Add it back to the stew, cover and and continue simmering for another 20-30 minutes or until the kale is tender.

    To roast the onions, just cover them in a little olive oil and sprinkle with salt and pepper. I just stick them on a piece of foil and put them in my toaster oven for a few minutes on “toast”, but you could just stick them under your broiler for a few minutes as well. To plate, just laddle the stew into a bowl, top with an onion and grind a little pepper on top. Serve with a crusty baguette.

    Winter Bean Peasant Stew

  33. Pingback: Winter Bean Peasant Stew | [ No Recipes ]


    2 cups of COOKED roast beef cut into half inch cubes
    1 16 oz can of diced tomatoes
    1 8oz can of corn==drained
    1 8oz can green beans==drained
    1 half onion diced
    1 small can mushrooms
    1 tablespoon flour
    half a teasponn of salt and half of pepper
    4 servings of instant mashed potatoes (read box)

    In saucepan combine all ingredients except mashed potatoes
    cook over medim heat till bubbly.
    (meanwhile prepared mashed potatoes according to pkg.)
    Place meat mixture in serving dish or four individual dishes. Top with hot mashed potatoes. Sprinkle with paprika if desired…Serves 4 easy

  35. Marinated Mushroom
    1 pound mushrooms
    1cup salas oil
    half cup red wine vinegar
    half teaspoon oregano
    half teasponn garlic
    1 small onion sliced in thin rings

    MIX ALL TOGETHER> REFRIDGERATE OVERNIGHT!…Stir occassionally during refridgeration.
    Woolah!..Party treat or just snack! Simple!

  36. On a chilly night we love to cuddle up in front of the fireplace with warm socks and warm stew! There is nothing better than beef stew when it’s snowing out. I created this recipe years ago when I had leftover wine in the fridge, but now my fiance will open a bottle of wine, drink one glass and leave the rest just so I’ll make this stew!

    Cozy Beef Stew

    3 slices bacon
    1/2 cup chopped onion
    1/2 cup chopped carrots
    1 tbsp butter
    1 lb beef chuck cut in 2 inch pieces
    1/4 c flour
    1 tbsp herbes de provence
    salt and pepper
    1 cup potatoes, cubed
    1 14oz can crushed tomatoes
    1 cup good bold red wine
    1/2 cup beef broth

    Cook bacon until crisp in a large pot. Remove bacon and crumble. In bacon fat, cook the onions and carrots until slightly soft, about 5 minutes. Remove vegetables from pan. Add butter to pan. Dredge beef in flour, tap off excess flour. Brown beef in butter. When meat is brown but not fully cooked add vegetables back to pot, along with crumbled bacon. Season with herbes de provence, salt and pepper. Add potatoes, tomatoes, wine and broth. Simmer on low for at least 2 hours, stirring every so often and adding some water if needed.

  37. Potato Mushroom Gratin Cup

    1 Large Russet Potato (peeled and thinly sliced)
    3-4 Large Baby Bella Mushrooms (thinly sliced)
    1 tbsp butter
    1 tbsp extra virgin olive oil
    1 tbsp all-purpose flour
    1/2 tsp dijon mustard
    1/2 tsp garlic powder
    1/4 cup parmesan
    1/2-3/4 cup whole milk
    3 slices swiss cheese
    fresh cracked black pepper

    Preheat oven to 400 degrees F.

    Spray a 6-cup muffin tin with baking spray.

    In a sauce pan, melt butter and oil. Sprinkle with 1 tbsp flour. The consistency should be paste-like but not clumpy. Add more flour if mixture too thin. Allow to cook for about 30 seconds. Whisk in 1/2 cup of milk. Allow sauce to come to a boil. Look for a consistency to coat a spoon. At this point, if mixture is too thick add more milk. Stir in dijon, garlic powder and parmesan. Keep at low simmer. If mixture becomes too thick, it’s ok to add more milk to thin it out.

    Add a layer of sliced potatoes followed by a layer of sliced mushrooms to each of the cups in the tin. Spoon about 1 tsp or so of the cream mixture over the potatoes and mushrooms to cover the layer. Repeat this step until the muffin cups are filled.

    Top each cup with half a slice of swiss cheese. Gently push each slice to compress the cup for even cooking. Top with freshly cracked black pepper.

    Cover with aluminum foil and place in oven for about 35-40 minutes. Looking for a soft fork-tender consistency.

    After, remove aluminum foil from pan and return to oven to cook for another 5 minutes to melt the cheese.

    When cheese is melted, remove from oven and serve.

    This is an easy versatile dish. It’s a perfect portion size for smaller families and always a big hit with kids – and kids at heart. Nothing is more comforting than creamy, cheesy potatoes.

    Potato Mushroom Gratin Cup

  38. Chai Spice Cupcakes with a Chai Spice White Chocolate Mousse

    Chocolate Chai Spice Cake
    2 cups All-Purpose Flour
    ½ cup Unsweetened Cocoa Powder
    ½ cup Instant Chai Tea Mix
    2 tsp Baking Powder
    ½ tsp Salt
    1 cup Unsalted Butter
    1 ½ cups Sugar
    4 Whole Eggs
    2/3 cup Milk
    1 tsp Vanilla Extract

    Method of Prep:
    1. Gather equipment and ingredients
    2. Cream the sugar and the butter on 2nd speed until light and airy
    3. Turn the mixer down to speed 1 and add the eggs one at a time
    4. Sift together all the dry ingredients; add the vanilla to the milk
    5. Add the dry mixture and the milk mixture alternating starting with the flour and ending with the milk
    6. Take off mixer and distribute batter evenly among lined cupcake pans
    7. Bake at 350 degrees F for about 20 min or until a toothpick inserted in the center comes out clean; let completely cool before icing

    White Chocolate Chai Spice Mousse
    1 qt. Heavy Cream
    1 cup Egg Whites
    1# White Chocolate
    Pinch Salt
    3oz Sugar
    4 Chai Tea Bags
    2 oz Cinnamon, ground
    1 oz Clove, ground

    Method of Prep:
    1. Gather equipment and ingredients
    2. Place cream in a pot with the tea bags; heat to right before boiling then turn off heat and let tea bags steep in cream for 10 min, then cream and place in refrigerator to chill
    2. Once heavy cream in chilled place in a mixing bowl with the whip attachment and whip until med. stiff peaks; at the same time in another mixing bowl whip the egg whites, salt, and sugar to med. stiff peaks
    3. Melt the chocolate while the egg whites and cream are whipping
    4. Once everything is whipped and melted, change the whip to a paddle on the egg whites and add the chocolate; mix until incorporated
    5. Take the egg white and chocolate mixture and fold in 1/3 of the cream
    6. Pour all the egg white mixture into the cream and gently fold to incorporate fully
    7. Once fully incorporated place into a piping bag with a large star tip and pipe a large rosette on top of each cupcake; sprinkle with cinnamon

    -This recipe is comfort food to me because its sweet, and has that spice flavor that is reminiscent of the holidays but with a little twist from the chai tea. I love chai tea and to me this dish is comfort because it reminds me of sitting on the couch all bundled up with a nice cup of tea just relaxing and so instead of having a hot cup of tea i think that this cupcake is a sweet alternative that still brings that comforting feeling of a hot cup of tea. This cupcake stays moist for days and the flavor won’t disappoint. The mousse is light and airy and the combination of the two is the epitome of comfort.

  39. Autumn Stuffed Acorn Squash

    This is the perfect Fall comfort food. It’s simple and makes a great presentation.

    2 acorn squash (approx. 1 pound each)
    Olive oil
    Kosher salt
    1 lb. Ground Wild Boar
    1 small onion, chopped
    1 medium red bell pepper, chopped
    4 stalks celery, chopped
    4 cloves garlic, minced
    1 tablespoon chili powder
    1 teaspoon ground cumin
    ¾ cup tomato sauce
    1 15-ounce can black beans, rinsed
    Salt and pepper, to taste
    Several dashes hot red pepper sauce, to taste
    1 cup shredded Coastal Cheddar (sharp, English cheddar cheese)


    Preheat oven to 375°F.

    Cut squash in half horizontally. Scoop out and discard seeds. Rub with olive oil and sprinkle with salt and cinnamon. Place the squash cut-side down on a baking sheet. Bake until tender, about 30 minutes.

    Meanwhile, sauté onions and ground wild boar in a little olive oil. Cook over medium heat for about 5 minutes—the onions should being to caramelize. Add bell pepper, celery, garlic, spices and tomato sauce. Stir in black beans. Cover, reduce heat, and simmer until the meat is cooked through and veggies are to desired consistency, approximately 12 minutes.

    Fill the squash halves with the wild boar black bean mixture. Top with cheese. Place on the baking sheet and broil for about 3 minutes or until the cheese is bubbling.

    Grate Parmesan over the top.

    Makes 4 servings. (Leftover filling can be used for tacos.)

  40. from Albany, NY

    It might be something about the word goulash because some people hear it and think- GROSS! But- this is a dish that I crave on occasion and thought I’d share it with you. Goulash is a meal that my mom used to make when I was growing up. This is a perfect weeknight meal when you just need something quick yet satisfying. For me, it’s the epitome of Comfort Food.

    Grubbin’ Goulash
    -1 pound lean hamburger
    -1 yellow onion- diced
    -2 tablespoons chili powder
    -1 tsp cumin
    -1 tsp salt
    -1/2 tsp black pepper
    -1 can tomato soup
    -1/2 lb elbow macaroni
    -1 can dark red kidney beans
    – 1 can stewed tomatoes
    -1/2 stick of butter

    1. Boil water for macaroni- adding a little salt for taste- pour in macaroni and boil until tender
    2. Brown hamburger with the diced onion – once browned- add seasonings and stir to coat.
    3. Add tomato soup, rinsed kidney beans, stewed tomatoes
    4. Drain macaroni and then stir into the hamburger mixture
    5. Add butter and stir until melted
    6. Once heated through- serve!

  41. Vanessa’s Gluten-Free Sweet Potato Latkes
    Yields 18 latkes

    2 Russet Potatoes, peeled and grated
    2 Sweet Potatoes, peeled and grated
    1 Yellow Onion, peeled and grated
    4 Eggs
    1 cup Potato Starch
    2 tablespoons Ground Cinnamon
    2 tablespoons Sugar
    1 tablespoon Garlic Powder
    2 tablespoons Kosher Salt
    Oil for frying
    **Optional: apple sauce and sour cream for serving

    Grate russet potatoes, sweet potatoes and onion. Put gratings in a strainer over a large bowl and allow water to drain out for about 10 minutes. Pour gratings into a large mixing bowl.

    In a small bowl beat together eggs. Pour eggs, potato starch, cinnamon, sugar, garlic powder and salt into potato/onion mixture and stir together well.

    Heat oil in a large skillet. Form round pancakes out of mixture and fry for 4 minutes. Flip pancakes over in pan and fry for an additional 4 minutes or until a brown crust forms.

    Serve with apple sauce and sour cream!

  42. Fully Loaded Comforting Nachos

    1 tablespoon of vegetable oil
    1 pound of ground buffalo (or ground beef)
    1 clove of garlic, grated
    ¼ cup of frozen corn
    1 package of taco seasoning
    1 can of refried beans
    1 bag of Tortilla Chips (20 oz or larger)
    2 large tomatoes, chopped
    1 red onion, diced
    ½ cup grated cheddar cheese
    ½ cup grated Monterey Jack cheese
    ½ cup shredded lettuce
    ½ cup of sour cream
    ½ cup of jarred salsa
    1 large ripe avocado, diced
    ½ cup of sliced black olives

    In a large skillet coat a pan with vegetable oil. Add brown the ground buffalo (or ground beef) and grated garlic. Add the frozen corn and taco seasoning mix and prepare as according to the directions on the package.

    Heat the refried beans, once the refried beans have heated through completely and the ground buffalo (or ground beef) has cooked it is time to assemble the nachos.

    Take some chips and place them on a microwave safe plate. On top of tortilla chips add some refried beans, chopped tomatoes, red onions, cheddar cheese and Monterey Jack cheese. If you want melted cheese you can place your plate in the microwave for about 25 seconds on medium-high heat just to melt the cheese.

    Carefully remove plate from microwave and add the lettuce, sour cream, salsa, avocado, and black olives and enjoy.

  43. Heavenly Lush

    1 8 oz. pkg cream cheese
    1/4 cup butter
    2 cups milk
    1/2 cup all-purpose flour
    1/2 cup chopped pecans
    1 cool whip (regular)
    1 large pkg. cooked butterscotch pudding
    1/4 finely cup chopped pecans

    preheat oven to 350 degrees. In 9 x 13 casserole dish, mix together flour and melted butter and 1/2 cup pecans. Pat down into bottom of dish to line the bottom. put in preheated oven and watch for the mixture to brown (golden in color). remove from oven and allow to cool. mix 1/2 cool whip with cream cheese and layer over cooled flour/pecans. next layer cooled pudding mixture over cream cheese layer and use the remaining cool whip over the pudding layer. Sprinkle 1/2 cup of chopped pecans over top and refrigerate. You can subsitute any flavor of pudding you wish with this recipe.

  44. Pudding

    2 tablespoons cocoa powder
    2 tablespoons cornstarch
    2/3 cup sugar
    1/4 teaspoon salt
    1 cup half-and-half
    3 large egg yolks
    2 cups 2% low-fat milk
    6 ounces semisweet chocolate
    1 tablespoon butter
    2 teaspoons vanilla extract

    Melt chocolate in a saucepan or in the microwave and allow to cool slightly.
    Sift cocoa, corn starch, sugar and salt together in a large, heavy-bottomed saucepan.
    Slowly whisk in the half and half, then the egg yolks, then the milk. Stir in the chocolate (it will look curdled and clumped, but will melt together with cooking).
    Bring mixture to a boil over medium-high heat, whisking constantly and scraping the sides and bottom of the pot.
    A splatter screen might be helpful here if your pot is not very deep. As the pudding reaches the boiling point it will darken and thicken. When it boils, reduce heat to medium and stir with a wooden spoon for about two minutes, until it has reached the appropriate pudding consistency.
    Stir in butter and vanilla.
    Let it set


  45. Corn Pudding

    2 cans (8 3/4 ounces each) corn
    2 eggs, slightly beaten
    3/4 cup evaporated milk
    2 Tbs. margarine or butter, melted
    1 tsp. salt
    1/8 tsp. pepper

    Mix all ingredients well. Pour into a greased 1 1/2 quart baking dish. Bake at 350 for 45 minutes, until firm. Makes 6 servings, 1/2 cup each.

    We enjoy this every Thanksgiving. It is more of a savory casserole than a pudding.

  46. from Hortonville, WI

    Living in Wisconsin, there are so many nights where you come in from the cold and need something for dinner that will be warming and satisfying. This recipe does not leave you wanting anything more.

    Stick-To-Your-Ribs Chili

    4 lbs. Chuck Roast
    32 oz. can of tomato juice
    1 lg. onion (chopped)
    1 lg. green pepper (seeded, chopped)
    2 small jalepenos (seeded, chopped)
    8 oz. shredded cheddar cheese
    4 oz. sour cream
    1 can of cream of celery soup
    1 packet of onion soup mix
    2 T. chili powder
    2 T. chili sauce

    Place pot roast in roasting pan. Pour cream of celery soup over the top and roast in the oven at 325 degrees for 2 hours. Pull out and sprinkle onion soup mix over the top, rub it in, and put back in for 2 more hours. Pull out and start shredding!

    On the stove, add the meat to a large pot and pour tomato juice over the top. To the side, in a saute pan, saute onion and green pepper. Once caramelized, throw into the pot of chili.

    Add 2 tablespoons of chili powder, 2 tablespoons of chili sauce, and chopped jalapeno.

    Let chili cook on low for at least 4 hours. The longer, the better! When ready, sprinkle soup with shredded cheddar cheese and top your bowl with a little sour cream.


  47. from Sammamish, WA

    Best Meatloaf Sandwich, a.k.a. “The Pub”

    No special memory attached to this recipe, but memories to come I hope. I ordered the most amazing meatloaf sandwich at a brewpub only days after this contest was announced and I feel like it was fate leading me to the winning recipe. So I re-created it and tested it to solidify this entry. Ordinary meatloaf, tho always comforting, may never be the same…


    Sourdough bread

    Cooking oil

    Meatloaf Mixture:

    2 eggs

    1 c milk

    1-1/2 c parmesan bread crumbs

    1/4 c chopped onion

    1 tsp salt

    1/3 tsp Italian seasoning

    1/4 tsp pepper

    2 tbsp chopped garlic

    1-1/2 pounds grass-fed beef

    Fried Onions:

    1 sweet onion

    2 parts flour

    1 part milk

    1 part parmesan bread crumbs

    Sandwich Sauce:

    Equal parts hot horseradish and mayo


    Preheat oven to 350 degrees. Combine all meat mixture ingredients, except beef, in a large bowl and mix well. Sprinkle in beef and mix well again. Place mixture into an ungreased loaf pan.

    Bake uncovered for 50 minutes or until internal temperature of the meatloaf is 160 degrees.

    While meatloaf cooks, prepare fried onions: Cut onions into 1/2 inch slices. Combine all other ingredients to make fried onion batter. Dredge onion slices in the batter and deep fry in hot oil. Drain on paper towels.

    While meatloaf cools, grill slices of sourdough bread with remaining oil (you may need to remove some oil; keep about 2 tbsp). Spread sandwich sauce on grilled slices and place a thick slice of meatloaf and desired amount of battered onion rings in-between. Enjoy with a beer!

    Best Meatloaf Sandwich, a.k.a.

  48. Large Crab and Lobster Ravioli with Creamy Tomato Sauce

    1 Pound Marx Foods large Crab and lobster Ravioli

    Creamy Tomato Sauce

    2 Tablespoons Extra-Virgin Olive Oil

    1- 1/2 Cups minced Red onions

    1/2 Cup Dry White wine

    3/4 Cup rich Shellfish Stock (or substitute clam juice)

    28 Ounces Italian peeled tomatoes (1 can), chopped and drained

    1 teaspoon minced dill

    1/2 Cup Heavy cream

    1/2 Cup shredded Parmesan-Romano Cheese

    Salt and freshly ground black pepper to taste

    Cook ravioli following package instructions, keep warm.

    Add olive oil and onions to a saucepan and sauté until just beginning to color. Add wine, stock, tomatoes and rosemary and cook over moderately-high heat for 5 to 6 minutes to reduce slightly. Strain sauce to remove tomato seeds. Return to pan, add cream and reduce a couple of minutes more to a light sauce consistency; stir in cheese until melted and incorporated. Correct seasoning with salt and pepper.

    Divide the ravioli into warm bowls and top with a portion of sauce. Serve immediately and ENJOY!!

    What could be more comforting and yummy than this?

  49. Seafood Melt

    1/4 Cup butter
    6 Tablespoons sweet onion, grated
    1/4 Cup flour
    2 cups milk
    1 pound Marx Foods Dungeness crabmeat, cooked, thawed
    1 pound Marx Foods Shrimp cooked and peeled, thawed

    2 teaspoons parsley, chopped
    2 Cup sharp Cheddar cheese, or Havarti cheese, shredded
    1 Cup Panko or bread crumbs

    1 Pound Asparagus

    Sauté onion in butter. Add flour and cook 2 minutes. Stir in milk and cook until sauce thickens. Stir in crabmeat, shrimp, parsley, and 1 Cup cheese. Cook until cheese melts.

    Pour into buttered casserole dish. Sprinkle with remaining cheese then with bread crumbs. Bake at 400 degrees for 20 minutes or until hot and bubbly.

    Arrange a portion of asparagus on each warm plate, and top with a portion of the casserole…Variation: Cut a loaf of chiabatta or Foccacia bread into rectangles, butter and toast. Place the asparagus on top of the bread and cover with the seafood mixture. Variation two: butter sauteed Marx Foods Chanterelle mushrooms can be added to the seafood mixture….

    Meanwhile, trim and cook asparagus crispy tender., in boiling salted water; drain well. Keep warm.

  50. from Littleton, CO

    Buffalo South Denver Stew

    Great herds of buffalo roomed our western prairies. The bison to the Native American was a sacred animal. Everything was used from skin to carcass. The meat was sliced thin to create sheets for jerky (dried buffalo to be used for winter storage). Winter stew was made with dried squash, prairie potatoes, wild onions and dried maize. The Sioux called this stew washtunkala. This basic diet of the American Indian was extremely healthy. Early settlers learned of these native techniques. However, it took only a century to forget about this whole-earth diet, replaced now by processed foods, chemicals and depleted natural lands.
    Bison is lower in fat than chicken and is easily added to recipes.


    1 ½ pound bison meat, stew meat or good quality cuts
    2 large peeled russet potatoes, cut in large pieces
    3 large carrots, peeled, cut in large pieces
    1 large onion, cut into large pieces
    3 stalks celery coarsely chopped
    1 green pepper coarsely chopped
    1 can peeled tomatoes, 1 lb.,12 oz.
    1 cup vegetable broth
    3 T quick cooking tapioca
    2 bay leaves
    ½ t ground cloves
    Salt and pepper to taste
    Prepared creamed horseradish (optional)

    Trim all fat from bison. Cut into 1” cubes. In a bowl, mix tomatoes, tapioca, and cloves. Place all ingredients into a large stew pot, oven proof with lid. Mix all ingredients. Cover. Bake at 2750F for 5 hours. Stir ingredients halfway into cooking. Serve in bread bowls (hollowed-out bread rounds) with horseradish on the side.

    Serves 6. Serving size 1 ½ cup.
    Nutritional analysis: Calories 232, fat 1.6 g, carbohydrates 27.2 g, protein 26.8 g.

  51. It isn’t a Thanksgiving-type recipe, but when the weather turns cool, Won Ton Soup is the ultimate comfort food in our household. My husband makes an enormous pot of the broth and dumplings, yet it still barely lasts the two of us more than two meals. It warms us right to the bones.

    Wonton Soup

    § 1 pound ground turkey (the lean kind) or pork

    § 1 (5-ounce) can water chestnuts, drained and finely chopped

    § 1/2 cup scallions (green onions), finely chopped

    § 1 tablespoon minced garlic

    § 1 tablespoon jarred minced ginger

    § 1 tablespoon sesame oil

    § 1 egg beaten

    § 2 tablespoon oyster sauce or soy sauce or tamari

    § 1 (16-ounce) pack wonton wrappers

    § 1 quart chicken or veggie broth (I like the organic ones from Pacific Foods)

    In a large bowl mix pork/turkey, water chestnuts, scallions, garlic, ginger, sesame oil, egg, and oyster sauce or soy sauce/tamari. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Fill a pot with 1 quart of chicken broth and an additional cup of water. Add the wontons and boil until the wonton skins are tender (like pasta). If desired, add other seasoning, vegetables (cabbage sliced up and cooked in works well), etc for variations on the basic broth. We like it simple.

    Wonton Soup

  52. from Livingston, Montanta

    When I first started blogging recipes this was THE recipe I wanted to share. Unfortunatly, I couldn’t find it anywhere and as simple as it is I couldn’t remember how it was made! After over a year I found it tucked away on a grocery receipt from my great-grandmother in an OLD cookbook she loved to keep with her, given to me after she had died. I had put it away and totally forgot about it!

    As simple as this meal is it has lots of memories. Meatloaf was as common as schnitz pie and butter noodles on our Amish farm. Every winter brought more and more hearty meals out of my great-grandmother’s oven, tho it’s not that she didn’t cook hearty all year. Just that when the snow was making down it ment she was all the more creative. This is how Great-grandma Anna would use up the extra bacon left over from breakfast, assuming any was even left behind.

    We’ve all grown up now and somewhat apart, as people are wont to do, but this sturdy meal ALWAYS stays the same and has the same happy memories.

    Ps….trying this with good-quality real-maple smoked bacon makes for an extra special wonderful good meal.

    Bacon Meatloaf

    1 1/2 pounds hamburger meat

    1 cup bread crumbs

    1 cup tomato juice

    1 medium onion, minced

    1 egg, beaten (You can use 2 but it might fall apart)

    1 tsp salt

    1/8 tsp pepper

    6 strips bacon

    1. Soak the bread crumbs in milk until decently softened then add the beaten egg.

    2. Add the meat, onion and seasonings then form in to a loaf and place in baking dish. Don’t pack the meat or it will be underdone or will crack!

    3. Wrap loaf with bacon, tucking ends of strips in to the pan. If you can’t wrap then lay them on top neatly.

    4. Back at 375F for 1 to 1 1/2 hours.

  53. There’s nothing better than chicken pot pie, except homemade chicken pot pie. This is the best food to warm you right up on a chilly night.

    Chicken Pot Pie

    1 lb. boneless, skinless chicken breasts (or tenderloins – I tend to buy whatever is on sale)
    1 12oz. bag frozen mixed vegetables (I use Birds Eye Steamfresh)
    1/2 14oz. can of chicken broth
    2 10oz. cans of cream of chicken soup
    1 package of 2 pre-made pie crusts (I use Pillsbury – from my experience, store brand falls apart)
    s&p to taste

    Preheat oven to 400˚F. Let pie crusts sit at room temperature. Boil chicken until done. Remove chicken and cut into small cubes. In medium saucepan, add chicken broth, cream of chicken soup, bag of frozen vegetables, chicken cubes, and s&p. Allow mixture to heat until vegetables have thawed. In the meantime, line a 2-2 1/2 quart round baking dish with one of the pie crusts. When mixture is warm and veggies are thawed, pour mixture into baking dish and cover with other pie crust. Cut slits in the top pie crust to allow heat to escape. Bake for about 25 minutes or until crust is golden brown.

  54. I am submitting our Taco Stew recipe on behalf of my 8 year old daughter, Lizzie Marie. Lizzie, who has a passion for everything culinary, focuses on creating healthy meals with fresh and all-natural ingredients. We love making this meal together because it is incredibly fast to prepare and is extremely healthy. The stew is bursting with fresh Mexican flavors and offers a complete meal in one bowl.

    Curled up in our sunroom with a bowl of Taco Stew watching the vibrant fall leaves rain down in our yard is a comfort food memory we fondly cherish. We’ve had a lot of fun experimenting with leftovers and absolutely love Taco Stew served over Spaghetti Squash, a great way to enjoy the seasonal bounty of falltime. During the summer, we enjoy adding sliced or chunked avocado.

    We hope Taco Stew becomes one of your family’s favorite comfort foods.

    Always strive to use the highest quality ingredients you can afford (all-natural meat, organic, fresh corn, etc.).

    1/2 pound ground 90% lean beef or ground all-natural turkey breast
    1/2 medium onion, chopped
    2 garlic cloves, minced
    2 tablespoons all-natural taco seasoning
    2 cups all-natural low sodium chicken stock
    1 15-ounce can black beans, drained and rinsed
    1 14.5-ounce can organic diced tomatoes
    1 cup organic frozen corn or fresh corn off cob
    1 cup all-natural organic salsa
    2 tablespoons extra-virgin olive oil

    Cook meat in a large pot over medium-high heat. Drain any liquid, remove and set aside. In same pot, sauté onions in oil until translucent. Add garlic to pot and cook for 3 minutes (be sure not to brown garlic which will taste bitter). Add meat back to pot and mix in taco seasoning. Add remaining ingredients except corn. Lower heat to simmer, cover and cook 10 – 15 minutes, stirring occasionally. Add corn and cook for 5 more minutes.

    Serves about 6, usually with leftovers.

    Because this dish is so high in fiber, there is no need to serve it with any side dish or bread. If you must have a side dish, a fresh salad is a great choice.

    Taco Stew

  55. Memory of My Dad
    Carrot-Turnip Bake

    This is a memory from my father’s childhood, which has grown from a winter veggie side dish to something my husband’s family asks for at Thanksgiving. My father always insisted on having turnips and carrots at the holidays, so to get my brother and I to eat them, my Mom created the original recipe for mashed carrots and turnips. After my father past away, it was my intention to always have this one dish on the table for every holiday. I have updated the recipe to a baked dish that I brought to the first Thanksgiving with my husband’s family. It is on the menu every year now, and my children love it.

    It has even moved on to a new generation. This past spring, one of my husband younger cousins was getting married and she requested this recipe as part her shower gift. It is so nice knowing a piece of my dad will live on with family he never even knew.

    Pot of Cold Water ready to boil
    2 lbs of turnip, peeled and cut into 1 inch chunks
    2 lbs of carrots, washed and cut into 1 inch pieces
    2 large eggs, beaten
    ½ to ¾ Cup of brown sugar
    Margarine to taste
    Salt to taste
    Pepper to taste

    Peel and cut the turnip into 1 inch chunks; place in a pot of water and bring to a boil; add carrots, cut into 1 inch pieces and boil until all are fork tender.

    Drain veggies and allow cooling to room temperature.

    In a mixing bowl, whip, eggs and butter and brown sugar (use your best judgment on how much you really need), add veggies and continue whipping until mixed thoroughly, salt and pepper to taste.

    Pour mixture into a casserole dish, sprinkle with some brown sugar and bake (350F) until top is brown, serves hot. Serves about 10-12.


    4 ounces fresh mushrooms, sliced
    1 small green pepper, chopped (about ½ cup)
    ½ cup butter
    ½ cup all purpose flour
    1 tsp. salt
    1½ cups milk
    1½ tsp. instant chicken bouillon
    ¼ tsp. pepper
    1¼ cups hot water
    2 cups cut-up cooked chicken
    1 jar (4 ounces) whole pimento, chopped
    Waffles (much better than toast or mashed potatoes…trust me!)

    Cook and stir mushrooms and green pepper in butter over medium heat for 5 minutes; remove from heat. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in instant bouillon, milk and water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimento; heat through. Serve over waffles. Uummmmmmm!!!

  57. from Ann Arbor, MI

    Mac N’ Cheese

    One pound of shell macaroni, cooked and drained Two pounds of black diamond or other high end white extra sharp chedder Container of half and half

    Melt the cheese in the half and half and pour over shells

    Put Italian flavored bread crumbs on top and bake at 350 until golden and bubbly.

    Wild Rive Soup

    Two cans of chicken stock
    One quart of Half and Half
    Three packages of Uncle Ben’s long grain and wild rice
    One medium onion
    One pound of chopped mushrooms
    One quart of sherry.

    Chop onion and cook until clear in a stick of butter.
    Add Wondra flour to make a roux. Probably four tablespoons
    Add stock, half and half
    Cooked rice.
    Add about 3/4 of the sherry. You may want less. It cooks off
    Salt and pepper to taste
    Let cook on medium to low heat, stir frequently to keep from sticking.

    When thickened, enjoy
    Great for cold Fall or Winter days

  58. Citrus Roasted Pheasant with Chanterelle Risotto & Fennel Ragout

    Chanterelle Risotto

    4 C. Vegetable Stock
    1 C. Onion, Diced
    1 T. Olive Oil
    2 Ribs of Celery, Diced
    2 C. Fresh Chanterelle Mushrooms, Diced
    2 C. Arborio, or similar short grain, rice
    1 C. White Wine
    2 T. Unsalted Butter
    ¼ C. Heavy Cream
    2 T. Grated Parmesan
    2 T. Fresh Thyme

    Place Vegetable Stock in small saucepan over medium heat.

    In a heavy bottom stock pot place Olive Oil then Onions, Celery, Chanterelles and Carrots in the pot and cook over medium heat until vegetables begin to soften. Add Arborio Rice to pot and stir to combine, cook for 1-2 minutes. Add White Wine and continue stirring while cooking. Once the liquid has been absorbed, add warm Vegetable Stock, one ladle at a time. Stir almost constantly, adding more Vegetable Stock when the mixture is dry.

    When rice is almost completely cooked and you have one ladle of stock left, add Heavy Cream, Butter, & Parmesan. Add remaining Vegetable Stock and continue stirring.

    Rice should be tender, but not mushy. If you need to add more liquid, add warm water and continue stirring and cooking

    Roasted Pheasant

    1 2-4# Pheasant
    3 T. Cumin
    2T. Olive Oil
    1T. Orange Oil
    2T. Salt
    3T. Black Pepper
    1 Lemon
    1 Orange or Mandarin Orange

    Preheat oven to 350. In a small bowl combine cumin, salt & pepper and mix together. Then rub the Pheasant with orange & olive oils making sure to coat the entire surface. Next rub on the spice mixture, coat the bird evenly. Then cut the lemon & orange in half and stuff the center cavity with the fruits. Place Pheasant onto a small baking sheet and place into the oven. It will need to cook for 45 Minutes to 1 hour or until the skin is crispy and the internal temperature has reached 160˚. Once the Pheasant is finished remove and set aside for 5 minutes before serving.

    Fennel Ragout

    1 bulb Fennel
    1 Spanish or Vidalia Onion, sliced
    2 Cloves Garlic, minced
    1T. Fennel Pollen
    2T. Olive Oil
    ¼ C. White Wine
    ¼ C. Orange Juice
    Salt & Pepper to taste

    Place on large sauté pan or medium sauce pot on medium-high heat. Add olive oil, onions and garlic and sauté until onions become translucent. Then add the fennel, orange juice and white wine and cook until the liquid is reduced in half. Remove and serve with pork loin and risotto.

  59. This recipe is in my book, Harmonious Environment. It is insanely good and a major comfort dish.

    Crunchy Pasta and Meat Extremely Delicious Casserole

    This is a variation of a dish my mother created years ago. Make this on a cold winter’s night; it is major comfort food. My brother and I still go crazy over the crunchy pasta topping. Serves 8-10. Serve with a tossed salad.

    1 ½ pounds pasta noodles, boiled—6 minutes (they need to be very al dente)

    1 ½ pounds ground beef or buffalo, browned or tofu faux ground beef crumbled

    2 onions, chopped

    4-5 cloves garlic, minced

    ½ pound portobello or other mushrooms, chopped

    4 oz can tomato sauce

    1 container natural beef gravy, or natural beef stock (melt a tablespoon or two of butter, add 1-2 tablespoons of flour on low heat until melted, add stock stirring slowly and continuously, and reduce to gravy consistency) For vegetarian variety, use natural vegetable stock, and follow the beef stock directions to make gravy.

    2 teaspoons cumin

    2 teaspoons curry

    ½ teaspoon dried rosemary

    1 pound mozzarella cheese, grated

    2 tablespoons butter (melted)

    Salt and pepper to taste

    Preheat oven to 350 degrees and heat pasta wate. If using meat, sauté, drain and set aside. Sauté onion and garlic, add mushrooms and cook. Add meat or faux meat and remaining ingredients except cheese. Cook for ten minutes on low.

    Drain pasta when undercooked and place half of the pasta in the bottom of a greased oven-proof dish. Layer meat mixture over pasta and sprinkle cheese over meat. Finish with remaining pasta. Bake, covered, one hour. Remove cover and brush melted butter over the noodles and place in broiler. In approximately five minutes, pasta will get brown and crunchy, remove from broiler, let stand for ten minutes and serve.

  60. from Westborough, MA

    My best original recipe has sausage, rice, butter and shrimp – can it get more comfort food-y? This is always a hit when I serve it – I think people that visit your site would love it, and it is easy to make.

    Cilantro Lime Butter Shrimp

    In a sauté pan, cook down one diced onion and one diced chorizo sausage till fat renders from sausage and onion is opaque. Add one tablespoon of smoked chili powder, one tablespoon of cumin, 2 cups of cooked long-grain white rice and one 14 oz can of pigeon peas to pan and cook “fried rice” for about 5 minutes. Keep warm.

    In another sauté pan, cook 2 cloves minced garlic in 4 tablespoons of butter and 2 tablespoons olive oil on medium heat till fragrant (about 2 minutes). Add 1 cup white wine and the juice of two limes. Cook on high for 1-2 minutes to combine flavors and reduce. Reduce heat to medium, add 1 lb of cleaned and shelled shrimp, and cook till just pink. Stir in ¼ cup of diced fresh cilantro, and serve over fried rice.

  61. from Hollywood, FL

    This is a recipie handed down from my grandmother, who’s turning 90 this December. It’s Ziti Mac ‘n Cheese, not the standard roux-based mac ‘n cheese. She would serve this with her Sunday pot roast and we would all fight for the crispy top layer!

    Take a large cookpot and fill it with enough water to cook 1 lb. of ziti. Salt the water and add a splash of vegatable oil to prevent pasta from sticking as it cooks. Bring water to a boil.

    Add 1 lb. of ziti, cook until tender. Drain.

    Take a large oven-proof pyrex bowl and create pasta and cheese “layers”. Start with a 1-2″ layer of pasta. Cover the pasta layer with 1/2″ thick slices of velveeta. Add another layer of pasta, then another layer of velveeta cheese. Do this until you reach the top of the bowl and end with a velveeta cheese layer.

    Pour in whole milk until it reaches halfway up the bowl.

    Finish off with a sprinkling of unseasoned bread crumbs and enough pats of butter to cover the top.

    Bake in a 350 degree oven for 30-45 minutes until the top layer gets golden brown and crispy.

    Listed ingredients:
    1 lb. ziti
    1 32oz. brick of velveeta cheese (may not use all – depends on how cheesy you like it)
    2-4 c. whole milk (amt depends on size of bowl used and desired creaminess)
    1/2 c. unseasoned bread crumbs
    1/2 stick of butter
    dash of salt
    1 tsp. of vegetable oil

    I’ve been making this recipie for so many years, I’ve never measured. I’ve just watched my “gramma” make a gazillion times and it’s just second nature. This can be served as a side dish or on its own. I’ve even added diced cooked ham (1″ cubes) to the layers and that’s been a big hit with my family.

  62. from Charleston, SC

    Crawfish, Country Ham and Smoked Gouda Mac & Cheese

    6 cups elbow macaroni (Cook until al dente, then shock with cold water to stop the macaroni from further cooking)
    3 cups shredded smoked gouda
    6oz. julienned country ham
    6oz. cooked crawfish tails
    1/2 qt. heavy cream
    salt & pepper to taste

    Bring heavy cream to a simmer, SLOWLY whisk in smoked gouda (or else it will lump).
    In a separate pan render country ham until slightly crisp, then add crawfish and set aside.
    Mix all ingredients including macaroni, add salt and pepper.

    Put in ungreased 9×13. Top with Cajun bread crumbs, bake for 20 minutes at 350 degrees.
    Let cool for 10 minutes.

  63. from Charleston, SC

    Beef Bourguignon

    serves 8

    3 Pounds beef tenderloin cut into 2” cubes

    3 lg onions cut into 2” pieces

    2 cups peeled carrots cut into 1” pieces

    3 Ribs of celery cut into 1” pieces

    2 Pounds new potatoes cut in half

    1 Bottle nice dry red wine

    2 cups veal Stock

    2 cups brown sauce

    2 slices bacon, chopped

    1 sprig fresh thyme

    2 cloves garlic

    1 tbsp. butter

    In a large stock pot (2gal) sauté tenderloin in 1 tbsp. butter on medium heat until nicely browned.
    Remove beef and sauté vegetables and bacon for three minutes.
    Deglaze with red wine.
    Add tenderloin back into pot and add fresh thyme.
    Add veal stock and brown sauce.
    Simmer uncovered on low for two hours or until meat is tender.
    Season with salt and pepper to taste.
    Steam new potatoes until cooked and add to stew when ready to cook
    (May also be served with wide egg noodles instead of potatoes.)

  64. from Charleston, SC

    Butternut Squash Soup


    2 Large Butternut Squash, peeled and roughly chopped

    Water, enough to cover

    Brown Sugar, to taste


    Ground Black Pepper

    Half and Half, if wanted

    Cinnamon, ground, to taste

    Maple Syrup, to taste

    1/2 Cup Creme Fraiche, or sour cream

    Syrian Pumpkin Seed Oil (optional)

    Candied Pumpkin Seeds (optional)

    1. Place the chopped squash into a pot and just cover it with water. Boil the squash until tender but not over cooked, about 15 to 25 minutes.

    2. Carefully puree the squash in a food processor until smooth. Combine the puree with the water used to cook the squash in (or half and half if a richer end result is desired). Season to taste with salt, pepper, and brown sugar.

    3. Combine the cinnamon, maple syrup to the creme fraiche until the taste makes you smile.

    Serve the soup hot with a generous drizzle of the cinnamon maple creme fraiche. For added delight also drizzle lightly with Syrian Pumpkin Seed Oil and garnish with candied pumpkin seeds.

  65. from Shepherdstown, WV

    This recipe has been bulked up to serve off our serving line at Shepherd Dining Services. The recipe was handed down from my great grandmother to my grandmother and then mother, finally me. It’s the ultimate comfort food during the holiday season and provides a flavorful and colorful dish to any dinner table.

    Chicken-Broccoli Casserole

    2 pounds frozen broccoli
    18 chicken breasts, cooked and diced (4 ½ lbs)
    1 #5 can Cream of Chicken Soup
    4 ½ cups Mayonnaise
    2 Tbsp Lemon Juice
    ½ cup Cooking Sherry
    2 ¼ cups shredded Cheddar Cheese
    2 cups soft bread crumbs (Use 10 slices in buffalo chopper)
    3 oz melted butter

    Arrange cooked broccoli in hotel pan. Cut chicken into bite sized pieces and place over broccoli.

    Mix together soup and mayonnaise, lemon juice and sherry and pour over broccoli and chicken.

    Then sprinkle with cheese, then crumbs and drizzle the melted butter over the top.

    Bake covered @ 325 degrees about 1 hour, until bubbly and has an internal temp of 145 degrees.

    Serves 24 – One hotel pan

  66. The following is the only way I can get my husband to eat yellow squash! (but he loves this dish, as do all my guests). This has become a favorite dish for our traditional Thanksgiving Day dinner with our favorite 50 or 60 friends!

    Yellow Squash Stuffing Dish

    Saute 1/2 sweet yellow onion and 1 cup butter
    In the meantime, slice 6 to 8 yellow squash into about 1 inch segments and boil until tender (still somewhat firm, though)
    In a large baking bowl, pour in the sauted onion and butter, and add 1 cup shredded cheddar, 1-1/2 to 2 cups dressing cubes, and lastly, the squash (drained).
    Mix well, add another layer of cheese on top and bake at 350 degrees until cheese is melted.

    Yum! It’s as good as mashed potatoes for comfort food!

  67. from The Dalles, OR

    I am a registered dietitian and cookbook author. My newest title is Quick & Healthy Recipes and Ideas, 3rd Edition, has recipes that target your topic that are all original. Comfort food – and also healhty!

    Chicken and Biscuits

    This is a very easy chicken recipe that is also a one-dish meal. It is also good for using leftover Thanksgiving turkey. Look for biscuits that are only 100 calories, 1.5 grams of fat, and 1 gram of fiber for 2 biscuits.

    1/4 cup unbleached all-purpose flour
    1 3/4 cups fat-free chicken broth*, divided
    1 pound skinless, boneless chicken breasts, cut into cubes
    1 cup frozen peas or corn
    8 ounces sliced mushrooms (about 3 cups)
    1 jar (2 ounces) chopped pimiento, drained
    1 teaspoon dried parsley
    1/8 teaspoon ground black pepper
    1 can (7 ounces) buttermilk biscuits (10 biscuits per can)

    Preheat oven to 375 degrees. In a small covered container, shake flour with 1/2 cup of broth.

    In a medium skillet** that has been sprayed with nonstick cooking spray, add remaining broth and flour mixture. Bring to a boil, stirring constantly until thickened. Reduce heat and add chicken, peas, mushrooms, pimiento, parsley, and pepper. Return to a boil, reduce heat and simmer, stirring occasionally, for 5 minutes.

    In a 2-quart casserole** that has been sprayed with nonstick cooking spray, add hot chicken mixture.

    Place biscuits on top of the hot chicken mixture. Bake 20 minutes or until biscuits are golden brown. Let set for 5 minutes before serving. Serve in bowls.

    Note: One serving is a good source of fiber.
    *Sodium is figured for reduced sodium.
    **If you have a skillet with an oven-proof handle, omit the 2-quart casserole and use the skillet in the oven.

    Makes 5 servings
    5 cups plus 10 biscuits
    Each Serving
    1 cup and 2 biscuits
    Carb Servings
    1 1/2 starch
    1 vegetable
    3 lean meat
    Nutrient Analysis
    calories 261
    total fat 3g
    saturated fat 0g
    cholesterol 52mg
    sodium 586mg
    total carbohydrate 31g
    dietary fiber 3g
    sugars 6g
    protein 28g

    Source: Quick & Healthy Recipes and Ideas, 3rd Edition, © 2008 Brenda J. Ponichtera, R.D, Published by Small Steps Press, publishing health conscious books for the general population, a division of the American Diabetes Association; retail $18.95;
    To order call 1-800-232-6733 or visit http://www.QuickandHealthy.net.
    Also available at local and online bookstores.

    Brenda J. Ponichtera is a registered dietitian and award-winning author with extensive experience in nutrition and diabetes counseling. An editorial advisor for Today’s Diet and Nutrition, she is also active member of the American Dietetic Association and the American Diabetes Association. Her cookbooks (Quick & Healthy Recipes and Ideas AND Quick & Healthy Volume II — both Benjamin Franklin Award winners — are designed to prove that healthful eating doesn’t have to take a lot of time in the kitchen. They have been recommended in publications such as “O” The Oprah Magazine, Cooking Light, Miami Herald, Shape magazine, and USA Today, as well as by health care professionals, and busy cooks across the country. Ponichtera has sold over 700,000 copies of her Quick & Healthy cookbooks.

  68. Texas Cornbread Treat

    The great thing is this a complete meal.

    What you need:
    Two pounds of hamburger (one regular and one sirloin, mix them together with spices)
    Spices as desired. The King likes to use cayenne, jalapeño, cumin, garlic, salt, and onion generously, but season the meat to suit your own taste.
    Cheeses. The kings likes a mixture of American, cheddar, and pepper jack cheese, about a half pound combined.

    Prepare and reserve these items:
    One medium onion, diced
    Four cloves fresh garlic, diced
    Fresh peppers, as desired, one bell pepper or two or three jalapeños with seeds removed.

    While the meat together with your seasonings of choice is browning in a separate skillet, grate or dice the cheeses and reserve.

    In a 12 inch cast iron skillet, put enough shortening, bacon drippings, or coconut oil to thoroughly grease the skillet and have a little left over to drizzle into the cornmeal batter which is to be prepared. The King estimates that about four tablespoons of “grease” will be about right and a little more won’t hurt. Put the skillet into a cold oven – Turn the oven temperature to 350 degrees—remember the next time you touch the skillet it will be smoking hot and the grease will be hot… be careful and use oven gloves or mitts.

    While the oven & skillet are heating, make the cornbread batter:

    What you need:
    2 cups cornmeal
    2/3 cup flour
    2 teaspoons FRESH baking powder
    1 teaspoon FRESH baking soda
    (Since people do not bake as often as in former times, there is a tendency to let baking powder and baking soda stay on the shelf until needed. They become stale over time and stale baking powder or soda is a sure indicator of failed bread. The Chef replaces his supply about every 90 days.)
    1 teaspoon salt
    1 teaspoon ginger
    1/2 teaspoon cayenne
    2 eggs
    2 cups buttermilk
    1 small can cream style corn (use the smallest can available)

    Note: all spices can be increased, decreased, or omitted as you prefer.

    What to do
    Mix the cornbread dry ingredients and reserve.
    Then combine eggs and buttermilk, beating eggs thoroughly with the buttermilk, and reserve.
    Stir can of cream style corn into the eggs and buttermilk mixture.
    Make a well or pit in the center of the dry ingredients
    Pour the egg-buttermilk-corn mixture into center of the dry ingredients (into the well)

    Gently fold the two mixtures together- Do NOT mix until the batter is smooth – just mix enough to moisten dry ingredients.

    Once the skillet in the oven is very, very hot ( it should be hot enough to be barely smoking, it will have been around the 350 degree mark for a while ) take it out of oven and make sure the bottom & sides of the skillet are greased (do this carefully because the pan is very hot, the grease is very hot; be sure to use good quality oven or pan handling gloves or mitts).

    Drizzle just a little of the hot grease into the mixed cornbread batter & GENTLY fold the hot grease into the batter.

    Then pour ONE HALF of your batter into the very hot skillet.

    Then layer all of the ground beef, cheeses, peppers, onions, garlic over the batter in the hot pan.

    Then pour the other half of the batter on top of the beef and vegetable layer.

    Bake at 350 degrees for about 45 minutes – Depending on your location, you might need to add five to ten minutes to the cooking time.

  69. Pepper Steak

    1 ½ – 2 lb round steak cut in ½’ thick strips, coat in flour

    Brown the round steak and season with salt and pepper.

    2 lg green peppers cut in strips

    1 can tomato sauce

    Onion salt to taste

    Garlic salt to taste

    ½ T Kitchen Bouquet

    1T Worcestershire sauce

    Add to meat and simmer until meat is tender, about 30 minutes.

    Serve with white rice.

  70. from Sammamish, WA

    Rainy Day Rotini Bake

    My mom’s been making this recipe for 30 years, and she doesn’t understand why her adult kids still request this beefed-up version of something that resembles Hamburger Helper for family dinners. You’ll understand why when you make it…


    2 cups rainbow rotini, uncooked

    1 lb. grass-fed ground beef

    1 can tomato soup

    1 can corn, drained

    1 can sliced black olives

    2 cups cheddar cheese, grated or cubed

    1 cup onion, chopped

    1 tbsp butter or margarine

    1 can tomato sauce

    1 tomato sauce can of water


    Brown chopped onion in butter. Add meat and brown well. Drain excess fat. Add all other ingredients (except cheese) and cook until noodles are done, about 15 minutes. Turn off heat and mix in 1 cup cheese. Pour into casserole dish and top with remaining cheese. Bake, covered 45 minutes at 350 degrees. Take off cover and bake an additional 15 minutes or until bubbly.

    Rainy Day Rotini Bake

  71. My husband loves his mother’s banana bread. College care packages from her often contained it. We have tried various recipes over time to find one that fits our family’s taste. This is the one they ask for again and again. It makes the house smell so good. The recipe came to be preparing for a teacher’s luncheon. My son helped make it too.

    Rum Pecan Banana Bread Mini Loaves

    3 large ripe bananas
    1/2 cup dark rum
    2 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1 cup diced pecans
    1 c. sugar
    1/2 cup salted butter softened
    2 eggs beaten
    1 teaspoon vanilla extract

    Preheat Oven to 375 degrees. Mash the bananas in a 2 qt bowl. Stir in 1/2 a cup of dark rum. Let stand for 1 hour. Stir in flour, baking soda, baking powder, and pecans. Cream together sugar and butter in a small bowl. Stir beaten eggs and vanilla into sugar mixture. Stir sugar mixture into flour mixture. Fill each loaf pan in an 8 mini-loaf pan about 2/3 full. Bake until golden brown and knife removes clean, about 25-30 minutes. If making one standard sized loaf, cook at 375 for about an hour. Serve warm. Great plain, topped with vanilla ice cream, whipped cream, or vanilla ice cream with caramel drizzled over it.

  72. Tired of the making the same old Holiday treats year in and year out? FAGE Total offers you three unique recipes that will give you and your loved ones a few more things to be thankful for when the Holiday season rolls around this year.

    FAGE Total’s ridiculously thick treats for the Holiday Season: Full recipes below.

    Angel’s Christmas Cloud
    Christmas Cassata (contest entry)
    Christmas Pavlova

    Angel’s Christmas Cloud

    A different way to use traditional festive ingredients, and an impressive dessert

    Place the ready-made flan case onto a serving plate. Spread the caramel filling into the base of the flan then top with the mincemeat.
    Mix the bananas with the lemon juice and arrange them on top of the mincemeat.
    In a bowl, fold together the FAGE Total Yogurt and honeycomb bar and place on top of the layered flan. Chill well before serving in slices.

    7inch flan case, ready made

    4tbsp caramel filling (available in jars in supermarkets)

    4tbsp mincemeat, warmed then cooled

    2 bananas, peeled and sliced

    2tbsp lemon juice

    17.6oz FAGE Total Yogurt

    1 honeycomb bar, broken into rough pieces



    Serves 6

    Chef’s tip

    **To lower the fat content use FAGE Total Light or Total 0% fat free Yogurt and low fat custard**

    Christmas Cassata (Please consider this recipe for the contest)

    An ice cream version of Christmas pudding – delicious!

    Mix together the apricots, figs, mixed dried fruit, orange and lemon rind, brandy and ground ginger. Cover and leave whilst the next stage is completed.
    Mix together the FAGE Total Yogurt, custard and sugar.
    Pour the mixture into a freezer proof container and freeze for two hours or until the mixture just starts to form ice crystals.
    Take out of the freezer and whisk the yogurt mixture before stirring into the prepared fruit.
    Pour into a pudding basin and re-freeze until frozen solid.
    To serve, remove from the freezer and leave at room temperature for about 15 minutes. Serve the cassata in slices decorated with sprigs of holly.

    2oz ready-to-eat dried apricots, snipped into small pieces

    2oz ready-to-eat dried figs, snipped into small pieces

    6.2oz luxury dried mixed fruit

    Finely grated rind of 1 orange

    Finely grated rind of 1 lemon

    3tbsp brandy or rum

    1tsp ground ginger or mixed ground spice

    17.6oz FAGE Total Yogurt

    1.2lbs carton low fat custard

    2.0oz caster sugar

    Sprigs of holly and redcurrants if the holly has no berries

    Serves 8

    Christmas Pavlova

    The perfect dessert for the Holiday Season

    Pre-heat the oven to 300°F.
    Draw a circle 18cm/7 inch diameter on a piece of non stick paper and place it onto a baking tray.
    To make the meringue mixture, whisk the egg whites until stiff in a grease free bowl. Whisk in half the caster sugar slowly until thick and glossy before folding in the vanilla extract, vinegar and cornflour.
    Spoon or pipe the meringue mixture onto the paper to cover the circle.
    Bake in a pre-heated oven for 1 hour or until pale straw in colour and crisp. Leave to cool.
    Spoon the FAGE Total Yogurt over the pavlova and arrange the prepared seasons fruit on top.
    Decorate with sprigs of mint or holly.

    3 (medium) egg whites

    6.2oz caster sugar

    1/2 tsp vanilla extract

    1/2 tsp white wine vinegar

    1/2 tsp cornflour

    For the filling

    7oz FAGE Total Yogurt

    12.4oz seasonal prepared fruits (eg orange segments, stoned dates, hulled strawberries, sliced kiwi, cape gooseberries).

    Sprigs of Mint or Holly leaves to decorate.

    Serves 6

    With FAGE Total, the original Greek yogurt, you can have your sweet tooth satisfied while benefiting from FAGE’s two ingredients: live cultures and milk. FAGE is all-natural, free of additives, preservatives, and sweeteners and has higher quantities of protein than other yogurts.

    Though everyone pronounces it differently, FAGE is quickly becoming a favorite for yogurt lovers around the world because of its original taste and ridiculously thick texture. FAGE Total comes in plain or with flavored side cars (honey, cherry, strawberry and peach).

  73. Nothing begs for comfort food more than a snowy cabin atop a mountain: Aspen Skiing Company is proud to submit recipes for Creamed Spinach and Bourbon Sauce Bread Pudding from Chef Hayden Dudley of our newest on mountain restaurant, Sam’s Smokehouse:

    Sam’s Famous Bread Pudding with Bourbon Sauce (Please consider this recipe for the contest)


    3 C Sugar

    8 Eggs

    ½ Gal. Whole milk

    ½ Lbs. Unsalted Butter

    3-4 Whole French baguettes

    ½ C Golden Raisins

    ½ C Raisins

    2 T Pure vanilla extract

    2 t Ground cinnamon

    2 t Ground nutmeg


    Melt the butter and whip into the eggs with the sugar. Mix in cinnamon, nutmeg, vanilla and milk. Tear baguettes into two inch pieces. Mix by hand with wet ingredients. Depending on the freshness of your baguettes adjust milk amount. The “batter” should be fully moist and the bread will have absorbed all the wet ingredients. Pour into a well greased 2” hotel pan and Cover with foil. Bake @ 350 degrees for twenty minutes. Remove foil and bake for another ten minutes @ 425 degrees until browned. Reheat covered in a fresh pan with a little milk. Yield: (24) 4 ounce portions

    Bourbon Sauce


    10 Egg yolks

    4 C Sugar

    1 ½ C Bourbon

    1 Lbs. Unsalted butter


    Melt butter. Over a double boiler whisk eggs until slightly thickened and lighter in color. Add sugar. Slowly stir in all of the butter and finish with bourbon. Serve/keep warm. Yield: (24) 2 ounce portions

    Creamed Spinach


    4 Lbs. Fresh spinach, 1 C Minced onion, ½ C Minced garlic

    1 Qt. Heavy cream, 2 C Grated parmesan, Salt & Pepper to taste

    ¼ C Unsalted butter


    Sauté onions and garlic in butter until lightly browned. Add spinach and cook out all the liquid. In a separate pot, heat cream almost to a boil. Slowly stir in parmesan. Add the cream to the spinach mix and reduce for ten minutes. Season with salt & pepper. Finish by topping with shredded parmesan and broiling until brown. Yield: (20) 4 oz. servings.

  74. This is one of those meals that on a busy winter day, you can just throw it all together, get everything done around the house and have a great meal by the time everyone gets home!

    Forgotten Casserole
    1 1/2 LBS stew meat or round steak
    1/4 white onion, chopped
    1 c fresh mushrooms from Marxfoods.com, sliced
    1 can cheese soup
    1 can beef stock
    1 package of onion soup mix
    Salt and Pepper to season
    Serve over Rice or Noodles

    Mix together the onion, mushrooms, cheese soup, beef stock, and onion soup mix in a casserole dish.
    Season the beef with salt and pepper
    Add beef to the soup mixture
    Cover with aluminum foil and cook at 250 degrees for 4 hours
    Serve over rice or noodles

  75. Artichoke Dip

    1 Cup Mayo or Miracle Whip
    1 Container Marinated Artichokes
    1 Cup Grated Parmesan Cheese (The Kind you put on spaghetti)

    Mix together and heat at 350 until golden brown

    Serve with your favorite chips or french bread !


  76. from Trenton, NJ

    Lighter Shepherds Pie

    For mashed potato topping:
    1-2 lbs. white russet potatoes (about 4 small potatoes, peeled)
    1/4 cup low-fat milk
    2 tsp. light butter
    1/2 cup RF sour cream

    For filling:
    20 oz. lean ground turkey
    2 large carrots, peeled and diced
    1 tsp minced garlic
    1/2 large white onion, chopped
    2/3 cup peas (frozen)
    1/2 cup yellow corn (fresh or frozen)
    1/2 cup canned tomato sauce
    2 Tbsp. worcestershire sauce
    Salt and pepper to taste

    1. Preheat oven to 350F. Spray a large skillet with PAM and sautee garlic and onion until tender. Add ground turkey and cook until meat is no longer pink. When turkey begins to brown, add chopped carrots, peas and corn.

    2. Meanwhile, boil peeled potatoes over high heat until tender. When potatoes are soft to the touch when poked with a fork, drain water and return to pot. Mash with a potato masher, add milk, butter and sour cream and stir until fully combined. Add salt and pepper to taste.

    3. When turkey begins to brown, and vegetables are tender, add tomato sauce and worcestershire to skillet and stir until meat and vegetables are coated with sauce.

    4. Transfer the meat/vegetable mixture to a 9×13 glass baking dish and top with mashed potatoes. Sprinkle with paprika and bake at for 20-25 minutes or until potatoes are firm and beginning to brown on top.

    Serve with a dollop of reduced-fat sour cream and add salt and pepper to taste.

    Serves 6.

    Lighter Shepherds Pie

  77. I love comfort food more than anything else, and this dish is perfect for a chilly fall or winter evening. To see the sauce come bubbling out the top of the crust makes me go straight to my happy place and not come back for days!

    Here it is!

    Chicken Pot Pie – (Feeds 3 Airman or 5 to 6 regular adults) 😉

    2 boiled chicken breasts (chopped to bite size pieces)
    2 frozen or refridgerated pie crusts (top & bottom)
    1 1/2 cups mixed vegetables (frozen) (I use a bag of mixed veggies that includes peas, corn, carrots and green beans)
    1 small white onion
    1/3 cup flour
    1 stick butter
    1 cup of milk (give or take a little depending on your sauce)
    1 tsp. celery seed
    1 tsp. garlic powder
    salt & pepper
    2 C chicken broth OR chicken bouillon cubes

    Pre-heat oven to 375 degrees. Place one pie shell in greased pie dish and bake for 5-6 minutes. Cook chicken and dice up to bite size pieces. After taking out the half-baked crust, increase baking temperature to 425 degrees.
    Bring vegetables to boil in chicken broth or water with a chicken bouillon cube. Drain, but reserve a few Tablespoons of chicken broth to add to the sauce.
    Chop onion, saute in 1 T. butter until translucent.
    Add the rest of butter, stir in a little milk and flour until thick. Add more flour or milk until desired consistency. If too dry, add some of the chicken broth.
    Add salt, pepper, celery seed and garlic powder.
    Mix Veggies and chicken back into sauce.
    Pour into half-cooked pie shell, unroll other pie crust on top, trimming the edges, brush with egg whites.
    Cut 4 slits into the top of the crust to allow for steam to escape.
    Cook for 30-40 minutes at 425 degrees.

    Take out of oven and allow to cool for at least 5 minutes before slicing. This allows the sauce to thicken and not fall out of the crust when you take out the first slice.


  78. from Western Washington

    Crab-a-Roni and Cheese
    Serves 12 as a side dish

    “The best crab is crab you catch yourself.”

    8 tablespoons (1 stick) unsalted butter, plus more for casserole
    6 slices sourdough (the more sour, the better), crusts removed, torn into ¼ – to ½ -inch pieces
    5 ½ cups whole milk
    ½ cup all-purpose flour
    2 teaspoons coarse salt, plus more for water
    ¾ tsp. Old Bay seasoning
    2 cloves garlic, minced
    ¼ teaspoon freshly ground black pepper
    ¼ teaspoon cayenne pepper
    2 ½ cups grated sharp white cheddar cheese
    2 cups pepper jack cheese
    1 ¼ cups grated Pecorino Romano cheese
    1 pound penne pasta
    1 pound lump crab meat (I prefer Dungeness for its texture in this dish)

    1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium mixing bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.

    2. Begin warming the milk in a medium saucepan over medium heat. Also begin heating pasta water — cover a large pot of salted water, and bring to a boil.

    3. While the milk is warming, melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles in the skilled, add the flour. Cook, whisking, 1 minute.

    4. While whisking, slowly pour in the hot milk (just a little at a time) to keep the mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.

    5. Remove the pan from the heat. Stir in salt, Old Bay, black pepper, cayenne pepper, garlic, 2 cups cheddar cheese, 1 ½ cups pepper jack and 1 cup Pecorino Romano; when the cheese is well-blended, set the sauce aside.

    6. Cook the penne for three-quarters the recommended cooking time. Transfer the penne to a colander, rinse under cold running water to halt cooking and drain well. Stir the penne into the reserved cheese sauce. Carefully fold in crab meat until well distributed.

    7. Pour the mixture into the prepared dish. Mix together the remaining cheese and breadcrumbs, sprinkle mixture over top. Bake uncovered until golden brown, about 30-40 minutes. Let set for 5-10 minutes after removing from the oven. Serve.

    Crab-a-Roni and Cheese

  79. Snow Day Cinnamon Rolls

    Here in the south it doesn’t snow that often, but when it does, the entire city shuts down and we’re all (gladly) stuck inside! That’s when I break out this amazing comfort food recipe, sit on the couch and watch the snow come down!

    1 loaf prepared dough, thawed (found in freezer section)
    4 tbsp. butter, melted
    1/2 cup sugar
    1 TBSP. ground cinnamon
    1/4 cup toasted pecans, slightly chopped

    1 cup powdered sugar
    2 TBSP whole milk
    1 TSP vanilla extract

    1. Preheat oven to 350-degrees.
    2. Grease a round cake pan or baking dish.
    3. Roll out dough into a rectangle.
    4. Brush with 2 tbsp. melted butter.
    5. Spread cinnamon, sugar and pecans all over dough.
    6. Carefully roll dough into a jelly-roll fashion. Pinch the seam and edges.
    7. With a serrated knife, cut 1-inch slices and place in pan.
    8. Brush with 1 tbsp. melted butter.
    9. Bake for 20-25 min. until golden brown.
    10. Meanwhile, combine glaze ingredients and mix well.
    11. Brush with 1 tbsp. melted butter
    12. Drizzle with glaze and enjoy!

    Snow Day Cinnamon Rolls

  80. Bhindi (Indian for Okra & Tomatoes)Southern Style

    I grew up on garden fresh recipes and still practice this in my own today. I have put a twist on this dish, and taken out any ‘slimy’ reason for okra haters not to try this one!

    1 lb fresh or frozen chopped okra; rinsed, dry on a fresh towel
    1 large red onion; medium chop
    16 oz fresh chopped tomatoes or 1 large can diced
    2 cloves of garlic; minced
    1/2 tsp. turmeric
    1/2 tsp. madras curry powder (most commonly found), or Tava Fry (Indian grocer)
    2 tsp. fresh coriander
    olive oil
    1 quart water or stock
    Cooked rice

    In pan heat up at least 3 Tablespoons oil on medium high, adding onion; saute for three or four minutes until transparent

    Add okra (if steam starts to rise up, turn up the heat; this will keep okra from getting slimy)

    Shallow fry and stir this for about three or four minutes

    Add turmeric, curry powder, fresh coriander, and garlic (or replace with 2 Tablespoons Tava Fry); mixing well

    Add tomatoes to pan and stir; and then water or stock; cover and simmer for half an hour on low heat.

    Some like a thicker version of this, so you just add less water, or more!

    Place a scoop of rice into bowl and use soup spoon to gently place around rice.

    Serve with fresh bread or crackers

  81. When anyone mentions comfort food, I immediately think of macaroni and cheese! Everyone seems to have their own version, but what it all boils down to is good cheese and the traditional elbow shaped macaroni noodles. Here’s my favorite way to make it.

    1 lb macaroni noodles
    1 cup grated sharp Cheddar cheese
    1 cup cubed American cheese
    1/2 cup grated Parmesan-Reggiano cheese
    1/2 cup mayonnaise

    1. Boil the pasta in a large pot of salted water. Cook the noodles for a few minutes less than the package requires, because the noodles will continue to cook in the oven. Drain the past and rinse with cold water.

    2. Butter a 13″x9″x2″ baking pan and heat the oven to 450. Put the cooled noodles in the pan. Add the cheese, mayonnaise, and a little bit of salt, pepper, and milk, and mix until the cheese is evenly distributed.

    3. Cover the pan with foil and bake for 12-20 minutes. Remove the pan from the oven and stir. Recover with foil and return to the oven for another 15-20 minutes. Take off the foil, stir and cook uncovered for another 15-20 minutes, until the cheese forms a nice crispy crust.

    This pairs nicely with collard greens and cornbread. And it’s a wonderful side dish on Thanksgiving, or any time you need a little goodness. Bon apetit!

  82. from Ann Arbor, MI

    Wild Rice Soup

    Two cans of chicken stock
    One quart of Half and Half
    Three packages of Uncle Ben’s long grain and wild rice
    One medium onion
    One pound of chopped mushrooms
    One quart of sherry.

    Chop onion and cook until clear in a stick of butter.
    Add Wondra flour to make a roux. Probably four tablespoons
    Add stock, half and half
    Cooked rice.
    Add about 3/4 of the sherry. You may want less. It cooks off
    Salt and pepper to taste
    Let cook on medium to low heat, stir frequently to keep from sticking.

    When thickened, enjoy
    Great for cold Fall or Winter days

  83. Hockey Mom’s Salmon/Cod Casserole

    Nonstick vegetable oil spray
    1 14.75-ounce can pink salmon (with bones), drained or I use 2 Costco’s frozen salmon fillets, thawed and cubed. and two cod fillets thawed and cubed.
    1 bag O’Brien potatoes frozen.
    1 cup low-fat (1%) milk
    4 ounces soft fresh goat cheese (such as Montrachet) When in a pickle you can use shredded mozzarella or even cheddar.
    3 tablespoons (packed) freshly grated Parmesan cheese
    2 large eggs
    1/2 cup chopped green onions’
    salt and pepper to taste

    Preheat oven to 400°F. Spray 9 or 10-inch-diameter glass pie dish with oil spray.

    Lightly brown cubed Salmon and Cod and set aside.

    Lightly brown potatoes.Transfer potatoes to large bowl.

    Add milk, goat cheese and 2 tablespoons Parmesan cheese. Season with salt and pepper. Beat eggs then fold in. Fold in salmon, cod and green onions. Transfer mixture to prepared dish. Sprinkle with remaining 1 tablespoon Parmesan cheese.

    Bake casserole until golden and heated through, about 45 minutes.

  84. from Los Angeles, CA

    This is definitely one recipe that my family and friends look forward to every holiday season. Why? Because I only make it once a year. It has become the signature dish of Christmas at our home and we enjoy it for only one day of the year. To serve it any other time would be sacrilegious!

    It was during my teenage years (30+ years ago) that I first became acquainted with this recipe. I volunteered to help serve hors d’oeuvres at a family friend’s wedding (which just happened to be held right before Christmas). I had never tasted anything quite so delicious! I think I ate more of them than I served that day. I made sure to get the recipe on my way out the door.

    Flash forward ten years from that day and you’d find me making Hot & Crabby Canapes for my new husband. It was just the two of us that year for Christmas, so I decided to stick with a menu of simple hors d’oeuvres and a great bottle of Champagne for us to graze on while opening gifts. From that year on, we’ve never had anything but hors d’oeuvres and Champagne on Christmas Eve (except when our kids started entering the picture and we served them sparkling apple cider).

    While I like to try out new recipes every year, I never omit these canapes from the menu. I’d certainly be handed a tray-load of grief if I ever did.
    These canapes appease even the non-seafood loving people in the crowd. Kids rank them right up there with classic grilled cheese sandwiches. All that creamy, cheesy goodness combined with mellow crab and toasty baguette is hard for anyone to resist!

    The recipe has evolved through the years, but one thing that won’t change is the feeling we all share when we see the Hot & Crabby Canapes and bubbly sitting on the kitchen counter waiting to be devoured. The kids have grown out of the whole Santa scene now, but they still remember the time when they wanted to leave canapes and cider in place of cookies and milk for the old boy. Afterall, there are other things in this world that are equally tasty and comforting, and besides, how many cookies can a person be expected to eat in one night!

    Hot & Crabby Canapes

    1 pound Marxfoods Dungeness Crabmeat
    8 ounces cream cheese
    1/2 cup mayonnaise
    1-2 cups grated cheddar cheese
    1 teaspoon minced onion
    1 teaspoon chopped chives
    1 clove minced garlic
    1 tablespoon Worcestershire sauce
    1/2 tablespoon horseradish
    1 dash of any variety of hot sauce

    melted butter or olive oil
    Freshly grated parmesan cheese
    1-2 baguette loaves

    Rinse crabmeat in strainer under running cold water; removing any cartilage or shell pieces as you find them. Drain thoroughly by gently pressing crabmeat against the sides of the strainer. Set aside.

    Put next 9 ingredients into a medium bowl. Mix thoroughly (a hand mixer works great for this).

    Add the drained crabmeat to the mixture and blend well (don’t use a mixer for this; a large, wooden spoon or heavy duty rubber spatula works best). Cover and put in refrigerator.

    Preheat broiler. Cut the baquette(s) into slices (medium thickness). Brush melted butter or olive oil onto 1 side of each slice. Arrange slices on baking sheet (greased side up) and sprinkle grated parmesan cheese on top. Broil in oven until lightly toasted. Remove and set aside until ready to assemble.

    Preheat broiler. Put grated parmesan cheese in a small bowl or plate. Spread the crab mixture onto the untoasted side of each baguette slice, creating a slight mound to entirely cover the slice. Dip the canape into the parmesan cheese (carefully shake off excess) and place onto baking sheet. Repeat with remaining slices until sheet is full.

    Lightly sprinkle the paprika over the tops of the canapes. Broil in oven until melted and bubbly.

    Allow to cool slightly after removing from the oven. It’s very easy to burn the roof of your mouth with these (think pizza). Be sure to have plenty of champagne or sparkling cider on hand just in case!

  85. from Upper Arlington, Ohio

    I made this recipe late last week and oh-my-goodness it smelled amazing simmering in our kitchen. I originally set out to develop a new white chili recipe, but after some toying and mixing, I ended up with more of a golden color.

    Golden Chili with Carmelized Onion and Sausage

    2 onions, chopped
    1 T olive oil
    4 cloves of garlic, chopped
    2 jalepenos, deseeded and minced
    2 t ground cumin
    1 T ancho chili powder (regular is fine too)
    2 t chili powder
    1/2 t ground oregano
    1 1/4 pounds (one package) of Turkey Italian Sausage
    2 c of chicken broth
    2 – 15 oz cans chickpeas
    1 -15 oz can pinto beans
    1 – 15 oz can creamed corn

    In a large stock pot, heat the oil to medium heat and add the onion. Cook until carmelized, about 10 minutes. Add the garlic, jalepeno, cumin, chili powder and oregano, cook for another 2-3 minutes. Add the sausage, breaking it up with the spoon into small pieces (make sure you remove the casing first to make this easier). Once the sausage is browned and no longer pink inside, deglaze the pan (basically, just pour the broth into the hot pan) and scrape the pan to get all those yummy bits off the bottom. Add 1 can of the chickpeas and the pinto beans.

    In a blender, puree the 2nd can of chickpeas and creamed corn*. Add the mixture to the chili. Simmer for about 15 minutes, or until the chili is the desired consistency. The great thing about chili, if it gets too thick, just add some chicken broth or even a beer to thin it out.

    Top with shredded cheese, sour cream and green onion.

    *pureeing the corn and chickpeas gives the chili a better consistency and adds two “hidden” vegetables to the chili.

  86. Over the summer I made ribs and made a slow cooker mac and cheese to serve on the side. My guests ranted and raved about the cheesy piles of pasta. In fact, I think they liked it so much I could have skipped the ribs and they still would have enjoyed the meal. I decided to post a picture of the ribs along with some of my favorite tips called Four Tips for Great Ribs on my blog. You can clearly see the mac and cheese in the background of the picture. To my surprise, I received more requests for the pasta recipe than on my darn rib tips.

    Well, I have updated the recipe from what I made over the summer. It’s even easier and wonderfully flavorful. The secret is in the Dijon mustard. You can’t taste the mustard, but it really brings out the flavor of the cheese and creates more depth to the entire dish.

    Slow Cooker Mac and Cheese
    3 cups pasta, uncooked
    3 Tbl. butter, unsalted
    8 oz. Velveeta cheese, cubed
    1 ¼ cup sharp cheddar cheese, shredded
    1 tsp. Dijon mustard
    1 cup milk
    ½ cup heavy cream
    1 tsp. salt
    ¼ tsp. pepper

    Cook the pasta in salted boiling water for 5 minutes or until it is just under al dente. Drain and place in the slow cooker. Add the remaining ingredients to the pasta and stir until well combined. Cook on high for 2 – 3 hours stirring about every 30 minutes. The pasta should still hold its shape and the cheese is completely creamy. This makes about 6 servings as a side dish.

    Authors Note: It’s important to choose pasta that is thick and hearty to gain the most benefit from this recipe. My favorite pasta to use is called Cavatappi. It is thick like penne pasta but has a twist to make hold all the cheesy goodness.

  87. http://cococooks.blogspot.com/2008/11/spiced-apples-my-comfort-food.html

    Marx Foods always has terrific contests. I am entering this one very late and down to the wire. I had a tough time thinking of my favorite comfort food. And last Saturday night it hit me as I hurriedly put together a dinner for Certain Someone and I after a hellish week. As I peeled and chopped my apples, I though of my Mommy who always made me her “fried apples”‘. Hers weren’t fries but sauteed in a lot of butter with cinnamon and sugar. I could just gobble it up. I have made a more grown up version inspired by the oncoming holidays and all that Gluhwien we are about to consume.

    Glamah’s Spiced Apples( serves 2)

    4 apples peeled and cut into into wedges
    3 cloves
    1/4 red wine
    1 tsp cinnamon
    2 tablespoons butter
    1 tablespoon Maple sugar or syrup
    1/4 cup boiled apple cider( you can use frozen apple juice concentrate)
    3 tablespoons sugar.
    In a skillet melt the butter. Add the cloves , cinnamon,and apples. Cook a few minutes until soft, but not mushy. Add the maple sugar/Syrup and sugar.As the mix starts to bubble , add the red wine and boiled cider. cook a few minutes longer. Apples should be form, but not mushy.
    I served these up with some oven baked center cut pork chops breaded in an hazelnut and bread crumb crust seasoned with paprika, salt and pepper. It was delicious served with the apples and its sauce. Try it, I know you will love it.

    Glamah's Spiced Apples

  88. from Brookfield, WI

    This recipe is an adaptation of my Great-Great Grandmother Duranda MacDaniel Clark’s cornbread recipe. She was born in Pennsylvania in 1829, walked to Wisconsin behind a covered wagon in 1841 and lived to be 98 years old.

    On a cold evening, it accompanies any entrée or serve it by itself with a vegetable or salad. It’s the easiest recipe in the world and so elegant, I’ve served it to enthusiastic guests at a dinner party.

    Duranda’s Cornbread


    1 stick melted butter

    1 cup sour cream

    1 8 ounce can creamed corn

    Stir in:

    1 box Jiffy brand cornbread

    Pour into a buttered 8 inch square baking pan, bake at 350 degrees for 20-25 minutes. Serve warm.

    Other adaptations: add a can of mild diced chilies, top with salsa when slightly cooled, or add some mild cheddar cheese to the batter. The recipe is so flexible and forgiving!

  89. Best Stovetop Hamburgers in the World Recipe

    I’m going to not only show you the best hamburger recipe, but I’m going to show you how to cook the best stovetop hamburger. There are a few secrets to this, and I do love to grill out in the spring and summer all the time – but you can actually cook hamburgers and cheeseburgers in your kitchen on the stove by frying them to perfection!

    What you will need for ingredients:

    about 3 lbs certified angus beef ground chuck (tastes and cooks best)
    about 1/3 a sweet vidalia onion diced
    about 1/3 green pepper diced
    salt and fresh ground pepper – 1 tbsp each
    2 tbsp fresh minced garlic (from the jar, fresh has a bit too much bite)
    1 tbsp Chef Paul Prudhomme’s Magic Seasoning Salt
    Kraft Mozzerella Deli Cheese Slices and American Cheese Slices
    Toppings like fresh lettuce, tomato, onion, etc.
    Hamburger condiments

    The first thing you need to do is put your ground beef in a large mixing bowl with the garlic, salt, pepper, Magic Seasoning, and diced onion and green pepper. Mix well. Make patties, we make 1/2 lb burgers so 3 lbs of ground chuck yields 6 burgers. You CAN make burgers this thick on the stove in 10-12 minutes and THEY WILL NOT be PINK in the middle AT ALL!

    Next turn up the heat on your burner to high and set the timer on your stove for about 6 minutes. You are not going to flip or press or do anything to these burgers for the entire 6 minutes. Find the tightest fitting lid you can find and keep this pan covered (don’t peek) the entire 6 minutes. When your timer goes off you’re going to take the lid off and set it in the sink (it’s very hot and wet underneath and you don’t want that dripping all over your stove).

    Flip the hamburgers in the pan with your spatula being careful not to splatter the grease on yourself. You may notice one or two of them darker than the others, and that is where the hotspots are on your burner. Rotate the pan 180 degrees if needed to cook the rest of the way. Once they are flipped, put the cover back on your pan and set your timer to 6 minutes again – but this time turn the heat down to med-high. You are not going to turn these burgers again until they timer goes off – and you will not remove the lid.

    The reason that these burgers are so juicy is because they are only turned one time. The reason they cook so well leaving no pink in the middle is the way they cook with the lid on – it’s like steaming vegetables and cooks them through and through. You cook them on high the first half because they are raw, and turn the heat down when they are flipped because they are 2/3 done. When the final 6 minutes is over, take off the lid and turn down the heat to low. Then quickly put one slice of mozzerella on each burger, and then one slice of american on top of that. Put the lid on and cook 60 seconds, then take the lid off and turn the heat off.

    Then all you have to do is put your burgers on a bun and top them with what you like and you’re good to go! I personally like lettuce, tomato, onion, mustard and ketchup! These burgers are very tasty, very good – and just like the huge bistro burgers you would get at any one of the best restaurants!

    Best Stovetop Hamburgers in the World

  90. This recipe for Crispy Oven Fries with Spicy Ketchup is from Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers, a perfect resource for teenagers and their families interested in learning about health and cooking for a plant-based diet.

    Veggie Teens was developed by Elyse May, a 14-year old animal lover and veggieteen, for other teenage vegetarians. Elyse allowed her mother, a physician and mindful eating expert, and her father, a professional spa chef, to make significant contributions to the book as well. It contains teen-friendly vegetarian and vegan recipes with photos, basic culinary tips for budding foodies, nutrition notes, and teen tips.

    Crispy Oven Fries with Spicy Ketchup

    Serves 4

    Ingredients for Fries:

    1 pound russet and/or sweet potatoes, thinly sliced

    2 tablespoons canola oil

    1 teaspoon parsley

    1/2 teaspoon salt

    1/2 teaspoon garlic powder

    Ingredients for Spicy Ketchup:

    4 tablespoons ketchup

    1 tablespoon vegetarian Worcestershire sauce

    2-4 drops hot pepper sauce, to taste

    1 teaspoon brown sugar

    Ground pepper, to taste


    1. Scrub potatoes and pat dry.

    2. Using a mandolin, slice unpeeled potatoes into 1/8 inch thick chips.

    3. Place potatoes into a large bowl and coat with oil.

    4. Sprinkle seasonings over potatoes and stir with a large spoon.

    5. Place potatoes on a large baking sheet in a single layer.

    6. Bake in an oven preheated to 450° for 30-45 minutes. Turn potatoes every 5-10 minutes, until they are golden brown and crispy.

    7. Meanwhile, stir ketchup ingredients together.

    Crispy Oven Fries and Spicy Ketchup

  91. Lobster Risotto ( serves six )

    10 oz. arborio rice
    2 tablespoons chopped shallots
    1 tablespoon minced garlic
    1 cup dry sherry
    24 oz. lobster tail meat, cut into 1 inch pieces
    lobster stock or clam juice, as needed
    1 teaspoon finely chopped sage
    2 cups heavy cream
    ½ cup shredded parmesan cheese
    kosher salt & white pepper
    ½ cup canola oil

    Heat canola oil in a heavy bottomed medium sauce pan. Add lobster, garlic and shallots and sauté for 30 seconds. Add sherry and cook until sherry evaporates. Remove the lobster from the pan and set aside. Add rice and enough stock or clam juice to just cover the rice.While stirring constantly,cook over medium heat until the liquid is mostly dried up. Add more liquid, enough to cover the rice again, and continue stirring over medium heat until dry again. Add heavy cream to just cover the rice. Stir in parmesan, sage, lobster, and salt and pepper. Cook for a minute or two, stirring constantly, until creamy. Serve immediately.

  92. Click here for photos: http://urbzen.com/2008/11/13/comfort-food-for-grownups/

    There’s nothing quite like a winter Sunday. Football is on, chores are done(ish), the dog’s asleep, and it’s cold enough out that no one can make you feel guilty about “wasting” the day inside.

    On days like this, I crave comfort food–the culinary equivalent of my favorite slippers–and one of my favorites is the classic combo, grilled cheese and tomato soup.

    However, being an alleged “grown up,” I’ve made a few upgrades to the Wonder bread/Kraft Singles/Campbell’s Soup standby, so put on your slippers, bring the duvet out to the couch, and let’s get cooking.

    Here’s what you’ll need:

    French bread (about 1/3 loaf)
    Danish Havarti cheese
    1 Roma tomato
    Olive oil
    Pacific Roasted Tomato and Red Pepper soup (comes in a box; Trader Joe’s house brand is good too)

    Start by cutting four slices of bread. Cut diagonally to increase the surface area. Set the remaining heel aside. Coat one side of each slice of bread with olive oil by pouring oil onto a shallow plate and pressing the bread into it.

    Cut the tomato into 1/4″ or thinner slices. Cut the cheese into small, flat pieces.

    Arrange the bread, tomatoes and cheese into sandwiches in a small skillet, with the oiled sides of the bread facing out. Cook over medium heat until the cheeses is mostly melted, then flip with a spatula.

    While the sandwiches are grilling and the soup is heating according to package directions, gather the heel of the bread, the remaining oil and a cookie sheet. Tear off quarter-sized pieces of bread, dab lightly in oil, and arrange on cookie sheet. Bake in 300-degree oven for about 5 minutes, or until they turn golden brown. These will be croutons for your soup.

    Once sandwiches are golden on both sides, remove from heat and allow to cool. Pour soup into a bowl and top with croutons. Curl up on the couch and enjoy!

  93. Eileen’s Delites Kitchen Sink Chocolate Candy: (Please enter this recipe in the contest – I added more recipes below just for fun)

    Package of semi-sweet chocolate morsels
    Melt the chocolate in the microwave for 2-3 minutes in a large bowl

    Then, check your cupboards. Do you have
    pretzels? chop them or crush them or smash them in a sealed plastic bag
    nuts? chop them or crush them or smash them in a sealed plastic bag
    potato chips?
    party mix?

    Throw into the bowl with the melted chocolate whatever you have and want part of your candy
    Mix your ingredients with the melted chocolate
    Drop spoonfuls on a cookie sheet lined with wax paper or parchment paper for easy clean-up
    Refrigerate for 2-3 hours
    Keep them in the freezer for when you need a home-made delicious piece of good comfort candy!

    – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
    Eileen’s Delites Fruited Jello Mold:

    1 Package Raspberry Sugar Free Jello
    1/4 cup boiling water
    1 Can Wholeberry Cranberry Sauce
    1 Can Crushed Pineapple (large size can)
    2 Cans Mandarin Oranges
    Optional: Walnut pieces or Pecans

    Mix Jello and Boiling Water in a non-reaction bowl
    Add Wholeberry cranberry sauce
    Mix until smooth
    Add Crushed Pineapple with juice drained
    Add DRAINED Mandarin Oranges
    Stir together
    Mix in nuts
    Sprinkle some nuts on top

    Refrigerate overnight

    For a crowd: Can be made in 9×13 pan and then cut into squares
    For your home: Pour into bundt pan that has been sprayed with Pam and then turn out onto a serving platter.

    – – – – – – – – – – – – – – – – – – – – – – –
    1 1 oz. package coconut

    1 can Sweetened Condensed Milk

    Preheat oven 350 degrees
    Mix ingredients together
    Line a cookie sheet with wax paper or parchment paper
    Drop rounded teasponful onto sheet about 1 inch apart
    Bake 20 minutes
    Optional: Drizzle melted chocolate with a fork over macaroons
    Freezes well.

  94. Every weekend we have pizza night because pizza is a recipe that we have just about perfected. It is usually Friday or Saturday evening to kick off the weekend together. I make pizza dough in the bread maker and my husband prepares the toppings (recipe for those of you lucky enough to own a bread maker):

    1 1/2 lb loaf (1 medium/large pizza)

    7-8 ounces of water

    1/2 tsp salt

    2 Tbsp olive or vegetable oil

    3 cups all purpose flour

    1 1/2 tsp active dry yeast

    Here is a link to a pizza dough recipe for those of you not having a bread machine.

    The bread maker will do the rest (our setting is 11, but this may differ by machine- use dough setting). Always put your dough in the fridge for about 1 hour before rolling and baking pizza. Dressing the pizza is the best part. Our 3 year old son always prefers a personal size pizza with plain crust with olive oil and parmesan cheese (bake for 3-5 minutes at 500F). My husband and I are a little more adventurous and choose from a variety of the following toppings: ground sausage, red peppers, hot pickles, chicken, bacon, onion, green pepper, mushrooms, pepperoni, tomato in olive oil, broccoli, cheese (mozza or goat) and of course, pizza sauce (Unico is good). You can make your pizza with the toppings on top or underneath the cheese…bake for 7 minutes on a pizza stone in 500F oven. Brush crust with olive oil and sprinkle with parmasan cheese upon removal. Enjoy after letting it cool for about 5 minutes!

  95. This is the first dish I make every time the weather turns cold.

    I developed this recipe after making it over and over and over and fiddling with the ingredients and flavors to come up with the most savory combination. I love a hearty pot pie – one that has potatoes and plenty of chicken.

    A hearty, savory Chicken Pot Pie – it’s quintessential fall comfort food to me!

    SG’s Chicken Pot Pie

    6 tablespoons butter, divided
    2 tablespoons olive oil
    1 1/2 lb chicken breast, cut into bite sized pieces
    1 large onion, chopped
    2 carrots, chopped
    2 stalks celery, chopped
    2 russet potatoes, peeled and cubed
    1 teaspoon salt
    black pepper to taste
    1/2 cup all-purpose flour
    1-2 cups chicken broth (plus 3 additional bouillon cubes)
    2 cups cream or half-and-half
    3/4 cup frozen peas
    dash nutmeg
    1/2 tsp. dried rosemary

    2 unbaked pie crusts
    1 egg
    2 TBS water

    1. Preheat oven to 400 degrees.

    2. Melt three tablespoons butter in saucepan with olive oil. Add chicken and cook until done. Remove chicken from pan. Set aside.

    3. Melt additional 3 TBS butter in pan. Add onions, carrots, celery, and potatoes. Cook 10-12 minutes until onions are translucent and carrots and potatoes are tender. Add salt and pepper.

    4. Add flour and cook 1 minute until flour is absorbed. Add chicken broth and half-and-half plus additional bouillon cubes. Cook until thick and creamy. Add additional chicken broth as needed to make creamy consistency. Add peas, nutmeg, and rosemary.

    5. Pour into 10 inch uncooked pie crust. Top with additional pie crust, remove excess dough and flute edges. Cut out leaf shapes from leftover pie dough and place in center of pie. Cut 3 small slits in pie crust to vent.

    6. Combine 1 egg and 2 TBS water. Brush egg mixture on pie shell.

    7. Bake at 400 degrees for 45 minutes or until crust is golden brown.

    SG's Chicken Pot Pie

  96. from Washington D.C.

    Roasted Autumn Squash Soup

    Four medium sized autumn squashes (I used a red kabocha, confection kabocha, delicata and spaghetti squash)

    32 ounces chicken or vegetable stock

    3/4 cup heavy cream

    salt and pepper

    Preheat oven to 350 degrees

    Cut the tops off the red and confection kabocha squashes and place them in a large baking pan. Cut the spaghetti and delicata squashes down the middle and scoop out the seeds and stringy fibers. Place them in the same dish along with the kabocha squashes. Brush all of the squashes with olive oil and generously salt and pepper them. Place the dish in the oven for 15 minutes and then remove the delicata squash (it roasts quicker than the other squashes). Continue roasting the remaining squashes for an additional 35 minutes. Remove all of the squashes from the oven and allow to cool thoroughly before handling.

    Once cooled, scoop out the fibrous strands and seeds from the center of the kabocha squashes. Scoop out the meaty flesh of the kabocha squashes and place in a large dutch oven. Do the same for the spaghetti and delicata squashes and add the stock. On medium high heat, bring the squash and stock to a boil. Reduce the heat and allow to simmer for 30 minutes. Stir occasionally to make sure the squash doesn’t stick to the bottom of the dutch oven. When the squash are very soft and mushy, turn off the heat and allow the mixture to become completely cool. Once cool, blitz the mixture in batches in a blender and return it to the dutch oven. Return the dutch oven to a medium heat and add the heavy cream. Heat the soup back up, stirring occasionally. When the soup is at your desired temperature, turn off the heat and serve it up!

    This soup is comfort in a bowl: warm, inviting, fragrant and delicious…

    Roasted Autumn Squash Soup

  97. There’s no greater comfort food to me than “Grandpa Al’s Brisket”.
    Growing up between states on the North East, you looked forward to that smell of stability.. for me that smell was Grandpa Al’s Brisket. It was the smell that good things were going on behind the door.
    When I was younger, we always knew that come winter / holiday time we were going to visit Grandpa Al, and in turn his brisket.
    Since the weather can change rapidly in NY, there is never a more comforting food than Grandpa Al’s brisket. It’s easy to make, enjoyable to eat, and comforting for days to come. You know it’s a success when the neighbors come knocking just from the smell alone… Grandpa Al is smiling.
    As his oldest granddaughter, I was the fortunate one to be given the recipe with a few little tricks Grandpa Al only shared with me. Now as a wife, mother to be, and friend to many, I get to pass on his stroke of genius for everyone to share.
    The Recipe is easy,slow and steady , about 6+ hrs to cook..Rome wasn’t built in a day and neither was Grandpa Al’s Brisket.
    The longer it cooks, the more tender and delicious it will be.
    I hope everyone get’s as much enjoyment from this as I have.

    – (1) 3lb beef brisket (I always get from the butcher with a corner of the fat on top cut off. Grandpa told me this made the juice drip easier)
    – (2) picks of Lipton Onion Soup Mix
    – (1) Beef Bouillon Cube
    – (5-6) LARGE Sweet Yellow Onions
    – (1) bag of fresh carrots
    – (1) bag of red baby potatoes
    – 1/2 cup of red wine
    – Butter / Margarine spray
    – salt
    – pepper
    – parsley
    – Big Square metal baking tray

    Step (1)
    – Slice up all the onions into rings
    – Cover the bottom of the tray with the onions
    – Sprinkle (1) bag of Lipton onion soup mix over onions
    – Place brisket on top with fatty side up
    – Sprinkle (2nd) bag of Lipton onion soup mix over brisket
    – Sprinkle some fresh pepper, kosher salt, and parsley over brisket
    – Cover brisket with the rest of the onions
    – Drip a little Red wine in each corner of the tray
    – Place beef bouillon cube at top of tray
    – Peel and chop up fresh carrots into cubes and spread around tray

    ***Cover with foil and let cook on 375- for about an hour and a half

    While Brisket is cooking, I usually like to prep potatoes.

    Step 2
    – Rinse and scrub baby red potatoes
    – Spray with butter / margarine spray
    – Sprinkle and flip in kosher salt and parsley

    Step 3
    – Take Brisket tray out of oven.
    – Take Brisket out of tray and place on cutting plate
    – Slice Brisket opposite of grain and place back in cooking tray (Brisket will NOT be thoroughly cooked at this point.. that’s OK- )
    – Pour gravy and juices over Brisket and cover again with the onions cooking in the tray
    – Place potatoes that have been tossed in butter spray and salt in tray with brisket
    – Cover with foil and walk away for 4 hours..

    Check to see if you need a knife to cut the meat, if you don’t the brisket is done.

    Grandpa Al's Brisket

  98. Rustic Italian Soup

    It’s cold up here..and with winter setting in I wanted something different than the usual soups…warm and comforting served with a slice of asiago pesto bread…even the most finicky eaters will clean the bowl!

    Serves 8
    8 links hot italian sausage, cut into 1″ chunks
    20 prepared frozen italian meatballs
    6 cups chicken broth
    1 can northern beans
    2 cans italian seasoned diced tomatoes
    1/4 cup dried minced onions
    1 tbl dried sweet basil
    2 fresh zuchini sliced 1/2 in thick and cut in 1/2 again
    3 peeled and chunked red potatoes
    7 large carrots peeled and chunked 1″

    saute cut italian sausage til done in frying pan drain
    put in large stock pot
    add chicken stock, set to simmer to blend flavors for 15min
    add italian tomatoes, beans, basil
    bring to med heat
    add carrots and cook til med doneness
    or to liking
    add potatoes…cook til almost done
    (i personally like them a little underdone so they dont lose shape)
    when veggies are done to liking, add meatballs and zuchini -simmer for 20min
    add black pepper to taste no salt
    ladle into bowls and add your favorite italian cheese (i like 4 cheese blend asiago parm, provolone type) just sprinkle on top of bowled soup
    serve with your favorite bread!!
    mmmmmm yum!!

  99. I’ve experimented with a lot of bread recipes, but the one I come back to time and time again is the oatmeal honey bread I first fell in love with as a teenager.

    This recipe originally came from our neighbor Theresa Foran, who lived with her husband Jim and their four kids in a cabin they built themselves with logs from their own land.

    I used to babysit for the Forans and visiting their home was like a field trip to another way of life. This was back in the 1970’s in upstate New York and the Forans were living like people from a previous century. They had to walk outside to pump water from their spring or to use the outhouse and they heated and cooked with a woodstove.

    Theresa was a voracious reader and after I put the kids to bed, I would curl up with one of the big fat novels from her bookshelf. All the angst of high school and my real life would drift away with the faint smoke from the oil lamps that provided the only light in the cabin.

    This oatmeal honey bread is an easy one bowl prep with no kneading in the first step. The recipe makes two loaves, which is a happy occurrence because this chewy flavorful bread makes the most awesome toast I’ve ever had. It’s so good that I break my close to 20 year “no butter on bread” rule and slather on a thin layer just to watch it melt into the nooks and crannies. The only time I do that is with this bread, because the taste brings back such good memories…

    Oatmeal Honey Bread
    Makes 2 loaves

    1 cup quick-cooking oats (not Instant)
    2 cups milk, scalded
    1 package yeast
    1/2 cup warm water (110 – 115 degrees)
    1/2 cup honey
    2 teaspoons salt
    1/4 teaspoon ginger
    4 1/2 cups flour

    Put oats in a large bowl and cover with milk. Stir and let stand until lukewarm. Sprinkle yeast in warm water. Let stand a few minutes and then stir until dissolved. Add yeast mixture, honey, salt and ginger to the oats mixture. Stir in flour and mix well. Cover and let rise in warm place until double in bulk, about one hour.

    Knead down on well floured board and put into two greased loaf pans (9x5x3). Let rise until double in bulk, about 45 minutes. Bake in preheated oven at 350 degrees for 45 – 50 minutes.

    Oatmeal Honey Bread

  100. This recipe has been a favorite of my three boys, now men, for over 20 years. A “secret” ingredient sets it apart from all other recipies. Just ask Justin, Keith, or Garrett what that secret is. (Hint: Some of you out there know these three connoisseurs of fine food and “top shelf” products.) Anyway, now that they are too old for me to give them birthday parties with cake and ice cream (Justin wouldn’t eat this junk any more anyway), I actually cater a three course dinner for them and a few childhood friends on their birthday. My meatloaf is usually requested. Believe it or not, this meatloaf has often been the topic of conversation with the guys and their gals. So much so that their newly acquired friends are inquisitive and insist that I make it for them too. Hence the “tradition” grows and continues.

    This recipe started with their paternal grandmother. She got it from HER mother-in-law. See! It just spans generations! Thanks to Keith’s love of ketchup, it has been so altered from it’s original state that their grandparents say it doesn’t taste the way it used to. None-the-less it’s a favorite at the Jersey Shore, young and old. Don’t worry about really measuring anything since it comes out a little different every time. This is part of it’s appeal.

    ~~2 lb, chop meat (I’d like to try it with Kobe beef since I really like the burgers.)
    ~~2 uncooked eggs, scrambled
    ~~At least 1 cup ketchup (Of course Keith says ya can’t add too much!)
    ~~Add bread crumbs slowly, until the right consistency is achieved (maybe 1 1/2 cups?)
    ~~Salt & pepper to taste

    Mix ands form.
    Place in baking dish (ungreased)

    Gravy: Mix equal parts (about 1 cup each) of water and ketchup. This will naturally thicken as it bakes with the meatloaf.

    1. Preheat oven to 450 degrees to slightly brown & hold juices.
    2. Turn down oven to 350 degrees.
    3. Add some of the gravy and baste every 20 minutes or so. If it becomes too thick, add a little water. Last 1/2 hour, add the rest of the gravy.

    Once again, Keith says you can’t have too much sauce since he highly recommends that this sauce must be added to the top of home-made mashed potatoes. These spuds, as well as steamed green beans MUST accompany the meatloaf for the ultimate in “comfort”. Garrett and Keith also insist on overeating to complete the dining experience.

    Guys, I hope you don’t mind me letting everyone know that even though you appreciate and crave “fine food” you REALLY prefer Mom’s meatloaf. (Yes, I can still embarrass my boys!)

    Hey, guys, if you pick me as the winner, can I try this recipe with one of your more exotic meats?!
    Maybe this will encourage others to create yet another version of Grandma’s and Great Grandma’s recipe.
    The one requirement will be lots of ketchup. Okay Keith & Garrett?

    Then the “tradition” can grow and continue with Marx Foods lovers!

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  102. from Redhook, Brooklyn

    I am obsessed with cheese. I read Steve Jenkins’ Cheese Primer straight through, like a novel ! One year ago, I started a grilled cheese dinner club with one of my close friends. The first gourmet grilled cheese that I attempted was a Robiola Piedmonte grilled cheese with chives and truffle oil. It didn’t turn out that well, but the ideas catapulted me into learning as much about cheese as I could. We experimented every Sunday since then with different blends, side dishes and beers. I quit my music industry job to become a chef–and now I work at a wine bar in Red Hook, Brooklyn where I come up with our weekly grilled cheeses! I went over all of our research and reapplied everything I learned to my first recipe. It’s great on a rainy day with some tomato soup!

    Truffled Robiola Grilled Cheese
    Makes 10-12 small sandwiches

    1 square of Robiola Piedmont (NOT LOMBARDY! Totally different cheese! Try Bedford Cheese or Murray’s in Brooklyn)
    1 Baguette, cut on sharp and thin diagonals into 20-25 crostini (They should be a little over 2.5 inches long, I also recommend Amy’s bread)
    Truffle oil

    -heat up a panini grill or cast iron pan
    -divide slivers of Robiola (should be soft and spreadable) between 15 slices of bread.
    -drizzle a drop or two of Truffle oil on each bit of cheese
    -complete the sandwiches with another half of bread
    -before placing into the pan or panini grill, brush each side of the sandwich with chive butter (recipe below).
    -grill on medium heat until each side is golden brown.

    Chive Butter
    1/2 cup of salted butter
    1 bunch of chopped chives
    Pinch of salt
    2 turns of freshly ground pepper

    Combine all of the ingredients in a small saucepan over low heat until the butter is melted or microwave for 1 minutes, stirring ever 20 seconds.

  103. Ratatouille Soup

    Imagine yourself in a cozy french bistro, enjoying a glass of wine and a delicious serving of the rustic dish ratatouille. Now imagine all the flavors of this dish blended into a warm bowl of soup, embracing you like a hug on a cold winter’s day. Here is my version with a few twists. Enjoy!

    Ingredients: (serves 2-3)
    1 tablespoon unsalted butter
    2 Zucchini chopped
    2 russet potatoes peeled and chopped
    2 leeks, washed and chopped
    1 quart chicken broth
    1 clove garlic, minced
    2 strips bacon, chopped
    2 tablespoons half and half
    1 teaspoon red pepper flakes
    salt and pepper to taste
    2 tomatoes, cut in half
    splash of olive oil
    parmesan cheese for topping
    Preheat oven to 350 degrees.
    Chop leeks and soak in a bowl of water for 10 minutes to clean all dirt and sand. In a large pot melt butter and sautee leeks, chopped bacon and red pepper flakes for 10 minutes or until lightly browned. Add minced garlic and sautee for 1 more minute. Add chopped zucchini, peeled potatoes and salt and pepper. Bring to a boil. Turn heat down to low and simmer for 30 minutes. Meanwhile, place tomatoes on a baking sheet and drizzle with olive oil. Bake for 30-40 minutes. Puree soup in a blender until smooth and return to the pot. Add half and half and salt and pepper to taste. When tomatoes are finished roasting, remove from oven and puree until smooth. Top soup with tomato puree and shaved parmesan. Optional: make your own croutons or crackers to garnish each bowl of soup.

    Ratatouille Soup

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  105. Delicious Sausage and Potato Soup

    1 lb. Marx Foods Favorite Sausage
    1 Med. Onion, chopped
    3 stalks celery, diced
    1/4 C. flour
    1/2 C. chopped freash Italian Parsley
    1 tsp. dry Basil
    1-2 tsp. mace
    1 tsp. salt
    1/4 tsp. pepper
    3-4 C. chicken broth
    8-10 Med white Potatoes, peeled and diced
    1-1/2 C. heavy cream or whole milk
    2 C. shredded carrots

    In large skillet over med-low heat, add sausage, separate, add onion, and celery. Saute unitl vegeatables are tender and sausage is lightly browned. Stir in flour until smooth and well blended, stir in parsley, basil, mace, salt and pepper. Cook one minute. Add chicken broth, stir until blended. Add diced potatoes and carrots. Cover and simmer 30 min. Stir in heavy cream, cook until heated through.

    The mace and sausage add wonderful flavor to this delicious and comforting potato soup. A crowd pleaser for all ages!!!

  106. Chicken breast dinner

    I make this often and serve to family and friends. It is very good if one uses freah herbs but this is what I make year round. Serve with potates and a salad for a wodnerful meal that is easy to make.

    3 pound skinless boneless chicken breasts, thawed

    1-cup bread crumbs

    1 teaspoon dried oregano

    1 tablespoon minced fresh parsley

    1 teaspoon dried basil

    1 teaspoon parika

    1 teaspoon itlain seasoning

    ¼ teaspoon black pepper

    1/2 teaspoon mustard powder

    1/2 teaspoon chili powder

    2 cups mozzaeella cheese

    2 cups cheddar cheese

    In a shallow dish mix all ingredents but chicken. Place chicken in pan and sprinkle with cheese mixture. Cook at 350 F for 25-30 minutes or until chicken is tender. Serve hot. Serve with garlic butter

  107. from Venice, CA

    A Walk on the Wild Side

    I serve this for football parties.

    Thin strips of beef
    long green chiles
    Spanish onion

    Grill everything and serve on flour tortillas.

    Add salsa

    I can’t make enough of these things when we have people over.

  108. The Eastern side of Washington State gets chilly during the fall and downright cold in the winter! My family loves this recipe. It’s warm, contains healthy goodness and satisfies even the hungriest person in the family.

    Hearty Cornish Game Hen Noodle Soup with Cheese Dumplings

    2 Marx Foods Cornish Game Hens
    6 cups water

    Place the Marx Foods Cornish Game Hens in a large stock pot and add 6 cups of water. Cover, bring to a boil on high heat and boil for 15 minutes. Turn the heat to medium and cook for 1 hour or until the game hens are cooked and extremely tender. Remove the game hens from the pan. Carefully remove the skin and meat from the bones.

    Return only the meat to the stock pot and add the following ingredients:

    4 chicken bullion cubes
    3 cloves of garlic, chopped
    1 cup sliced celery
    1 15 ounce can of mixed vegetables
    12 whole peeled baby carrots
    1 teaspoon thyme
    1 teaspoon prepared horseradish
    ¼ teaspoon basil
    3 cups of water or enough to cover the ingredients by 1 inch

    Cover and bring to a boil on high heat. Turn the heat to low-medium and cook at a gentle bubble for 30 minutes or until baby carrots are soft.

    While the soup ingredients are cooking, mix the following ingredients together:
    3 tablespoons shortening
    1 ½ cups all purpose flour
    2 teaspoons baking powder
    ¾ cup milk
    ¾ teaspoon salt
    1/3 cup shredded cheddar cheese

    Add 1 ½ cups wide egg noodles to the soup mixture. Drop the dumpling dough by the tablespoon on to the hot soup. Cover and cook at a slow boil for 10 minutes. Uncover and cook for 10 more minutes.

    Serves 6 hungry people.

    Hearty Cornish Game Hen Noodle Soup with Cheese Dumplings

  109. When I think of comfort food, it’s most often something rich, cooked slowly, abundant on the plate and it brings back memories. I usually head straight for the chicken soup (chicken in a pot), while on a Sunday night I often lean toward roast beef and Yorkshire pudding. On really cold winter nights, a braised lamb shank is what I crave and in summer I might run toward a fresh gazpacho or if I’m in an international mood, a good South Indian curry is what I run to.

    But last night, in the midst of a very challenging week, I dove head first into Osso Buco. I don’t have deep seeded memories of Osso Buco. It’s something I started making only a few years ago, but it’s become a winter staple. It’s slow cooking, but is not a complicated dish to put together.

    The real treat comes at the very end of the meal, if you can hold out — the marrow. I’ll get to that at the end.

    Osso Buco
    Serves 6


    ~6 tablespoons unsalted sweet cream butter
    ~½ large onion, chopped
    ~4 veal shanks (2 inches thick)
    ~all purpose flour for dusting
    ~1/3 cup dry white wine
    ~1 cup veal stock – I like using veal demi glace mixed with hot water
    ~1 carrot, chopped
    ~2 tablespoons tomato paste
    ~1 sprig fresh thyme
    ~salt and freshly cracked pepper to taste

    Zest of 1 lemon
    2 tablespoons chopped flat leaf parsley
    1 tablespoon bread crumbs

    Melt the butter in a Dutch oven and cook over low heat stirring occasionally for 5 minutes. Dust the veal shanks with the flour and add to the pan. Turn up the heat and, turning frequently, brown all over. Season with salt and pepper and continue cooking for 5 more minutes, ensuring not to burn onions.

    Pour in wine and cook until almost evaporated. Add the stock, and carrots and thyme and lower the heat. Cover and simmer for 30 minutes, adding more stock as necessary.

    Combine the tomato paste with 1 tablespoon of hot water, mixing until well combined. Stir into the pan.

    While the veal is cooking, prepare the germolata by combining all ingredients in a small bowl.

    Continue to cook the osso buco for 2 hours, or until the veal falls apart. If you want to ensure the meat doesn’t fall off the bone, using cook’s twine, tie the shanks before dusting with flour.

    Check in on the veal as it’s cooking to ensure all of the liquid does not cook off. If needed, add more stock. When done, remove from pot and place on top of garlic mashed potatoes or noodles or rice. Add the germolata on top for an extra splash of flavor.

    At the end of the meal, if you can hold out that long, the marrow in the middle of the shank bone is a special treat. If you serve the meal with bread, be sure to save a little for a schmear of the delicacy. If not, it’s good on it’s own or mixed in with the potatoes or noodles or rice.

    Veal shanks are not inexpensive, so you can substitute lamb or beef shanks but use beef stock or demi glace in place of the veal stock or demi glace for a more robust flavor.

    It was DEElicious last night and made an incredible left over dinner tonight.

    Osso Bucco

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  111. i do not know how to cook so my favorite recipe is simple steak with worstechire sauce cook till steak is done and season till you think its right however i do appreciate everybody elses more complicated recipies

  112. The recipe below is my own original rendition of a “Southern” original that was given to me after my Aunt’s funeral wake dinner given at her church. Everyone loves it and now it my own “comfort food” when I need a pick-me-up. It is good hot, warm, or cold.

    Donna’s Sweet Potato Pudding

    Sweet Potato Mixture Ingredients:
    3 cups cooked, mashed sweet potatoes (I used canned, drained)
    1 cup sugar
    3 eggs
    1/2 cup milk
    Dash salt
    1 teaspoon vanilla
    1/2 tablespoon butter, melted
    Mix all ingredients above until smooth. Pour into buttered pan.

    Middle Ingredients:
    2 tart baking apples, peeled and diced into small pieces or grated
    ½ cup of dried cherries
    Peel apples and small dice or grate them and then mix them with the dried cherries, spreading evenly over prepared sweet potato mixture. Prepare topping…

    Topping Ingredients:
    1 cup brown sugar
    1/4 cup plain flour
    3/4 cup chopped pecans
    1 stick butter
    1 cup coconut
    Mix all of the above and drop onto sweet potato mixture that has been covered with the apple/cherry middle ingredients.. Bake at 350 degrees for 45 minutes or until nicely browned on top.

    I hope you enjoy!

    Donna's Sweet Potato Pudding

  113. from Minneapolis, MN

    Chowgirls Beef Stroganoff

    Beef stroganoff is a great cold weather dish. Chowgirls version has a bit more flavor with roasted garlic and marjoram. We also use yogurt instead of sour cream for a little more tang.

    (for 6)
    4 cloves roasted garlic
    1 pound beef round roast or chuck roast
    2 T butter
    1-1/4 cups beef stock
    2 T ketchup
    1 T worcestershire sauce
    1/4 cup red wine
    1 t dried marjoram
    1 t salt
    1/2 t ground black pepper
    3/4 pound white mushrooms, sliced
    1/2 cup chopped onion
    1/4 cup flour
    1 cup plain yogurt

    While slicing beef into 1/2” x 2” pieces, roast whole garlic head in a small covered container with 1/4-inch of water in oven at 350º for 15 – 20 minutes. When garlic is cooled, squeeze out paste and set aside. In a large pot, sear beef in butter. Add stock, ketchup, worcestershire, red wine, marjoram, salt, pepper and roasted garlic paste. Simmer covered on low for 45 minutes until beef is tender. Remove a cup of stock. Mix with flour until flour is dissolved and mixture is smooth. Add more stock if necessary. Whisk flour/stock mixture into stock in pot. Stir in mushrooms and onions. Cover and simmer 20 minutes until onion is tender. Whisk in yogurt. Simmer on low for another 5 minutes.

    Serve over cooked egg noodles.

    copyright 2008 Chowgirls/Heidi Andermack

  114. Variation on Fannie Farmer’s Classic Baked Macaroni and Cheese Recipe

    The “Fannie Farmer’s Boston Cooking School Cookbook”, published in 1946, is a classic of mid-century American home cookery. It’s what your grandma would have made if she could cook; it’s what your mother would have taught you if she wasn’t entirely dependent on the microwave—anything Fanny Farmer is nostalgia on a fork. So put your pearls on, and try my variation on Macaroni and Cheese. Why a variation and not straight-up Fanny? Well, frankly, because I tried it her way and mine has more flavor.

    Macaroni and Cheese with Bacon
    35 min | 15 min prep
    SERVES 4

    • 8 ounces whole wheat Rotelle noodles
    • 4 tablespoons butter
    • 4 tablespoons flour (1/2 mixed with 1/2c. beer)
    • ½ cup beer
    • 1 cup milk
    • 1 cup cream
    • 1/2 teaspoon salt
    • 4 drops Worcestershire
    • ¼ tsp garlic powder
    • fresh ground black pepper, to taste
    • Cheese equaling 2 cups: good quality shredded cheddar cheese, Bavarian Beer cheese (or a white cheddar), Old Amsterdam, Parmesan, Swiss (be creative)
    • 4 pieces of bacon, crumbled
    • 1/2 cup breadcrumbs

    1. Preheat oven to 400°F.
    2. Cook and drain macaroni according to package directions; set aside.
    3. Melt butter in a medium saucepan.
    4. Mix flour with the salt, pepper and garlic powder
    5. Mix 2tb flour with 1/2c. beer and add to the pan, stirring to mix.
    6. Mix the other 2tb flour with the 1 cup milk and add to the pan, keep stirring.
    7. Pour cream in, stirring constantly.
    8. Bring to boiling point (stirring constantly).
    9. Add shredded cheese little by little and simmer until cheese melts.
    10. Add the Worcestershire and bacon bits.
    11. Turn off flame.
    12. Add macaroni to the saucepan and toss to coat with the cheese sauce.
    13. Transfer macaroni to a buttered baking dish.
    14. Sprinkle with breadcrumbs.
    15. Bake 20 minutes until the top is golden brown.*
    *You can put it under the broiler for 4 minutes to give it an added crunch.

  115. Gruyère and Caraway Spätzle Gratin with Quince-Cranberry Chutney

    An ideal accompaniment to Marx Foods Wild Boar Sausage with Cranberries and Shiraz, spätzle meets macaroni and cheese in this warm and gooey gratin. Serve with quince and cranberry chutney for the savory-sweet pinnacle of comfort food.

    4 tbsp butter (preferably cultured), plus some for buttering a casserole
    4 tbsp flour
    1/2 tsp caraway seeds
    2 c milk
    1 c beer (preferably a good German beer)
    1/4 c aquavit (optional)
    1 tsp. salt
    5 or 6 cracks black pepper
    1 tsp mustard powder
    4 c grated Gruyère (or Swiss) cheese
    1 bag (17.6oz) spätzle
    1/2 c French-fried onions

    Preheat the oven to 375. Butter a 3-quart casserole.

    In a large saucepan, melt the butter over medium heat. Add the caraway seeds and flour and whisk while the roux cooks, about 5 minutes. When the roux is slightly browned and smells toasty-nutty, pull off the heat and whisk in the milk and beer (and aquavit, if using).

    When mixture is perfectly smooth, return to the burner, reduce heat to low and add salt, pepper and mustard powder. Simmer for 10 minutes, whisking occasionally, until thickened. Turn off burner and stir in cheese.

    Cook spätzle according the instructions on the package, and drain. Gently fold into the cheese sauce until thoroughly combined. Pour into the buttered casserole and top with French-fried onions.

    Bake for 15-20 minutes, until slightly browned on top and bubbly. Serve with quince-cranberry chutney (recipe follows).


    2 quinces, scrubbed, halved and cored
    1 apple (Gala, Fuji or Honeycrisp), halved and cored
    1/2 c dried cranberries, chopped
    1/2 tsp five spice or pumpkin pie spice
    3 tbsp brown sugar
    2 tbsp pear or apple liqueur or apple juice
    pinch salt

    Roast quinces and apples cut-side down in a 400 degree oven for an hour. When the quinces and apples are cool enough to handle, press each half through a potato ricer* (place in ricer skin-side up and press to easily remove the skins). Stir in the remaining ingredients, adding more sugar to taste. Chutney should be sweet-tart with a subtle spiciness.

    *If you don’t have a ricer, you can just scoop the flesh out of the skin and mash with a fork.

    Gruyère and Caraway Spätzle Gratin with Quince-Cranberry Chutney

  116. Pot Pie to beat down all other pot pies

    -1 10oz bag of mix veg (I like corn, carrots and peas)
    -1/3 cup butter
    -1/3 cup flour
    -1/3 onion
    -1/4 teaspoon salt
    -1/4 teaspoon pepper
    -1 1/2 cup chicken broth
    -1/2 can of cream of chicken soup
    -approx 3 cups of cooked and cubed chicken
    -2 ready made pie crusts
    -1 egg

    How to put it together:
    -Pre-heat oven to 425
    -Rinse veggies in cold water and set aside
    -Melt butter on medium. Stir in onions, salt, pepper and flour. Stir constantly. Cook until bubbly then remove from heat.
    -Stir in broth and cream of chicken soup. Heat to boiling, stirring constantly. Boil and stir one minute.
    -Add chicken and veggies to cream mixture and remove from heat.
    -Put one pie crust on the bottom of a 8×8 inch glass container.
    -Pour chicken mixture into pie covered container.
    -Roll out 2nd pie crust and brush with egg white. Use a small cookie cutter to cut out half a dozen or so small shapes. Place the remaining cut out shapes decoratively over pie crust. Place this pie crust over chicken mixture.
    -Bake 35 minutes.
    -Eat. Yum yum.

    Pot Pie to beat down all other Pot Pies

  117. Mom’s Chicken and Rice Refined…

    Braised Cornish Game Hen and blue oyster mushroom risotto with kurobuta bacon alongside a small marinated arugula salad with cherry tomatoes and a cucumber creme fraiche

    Ingredients for the braising liquid:
    ~8 cups of chicken stock
    ~2 tbsp molasses
    ~1 tbsp course mustard
    ~1 tbsp caraway seeds
    ~2 cups white balsamic vinegar
    ~ scrap of one onion/2 ribs of celery
    ~ salt and pepper to taste

    Ingredients for Risotto:
    ~1 small onion chopped fine
    ~2 ribs of celery
    ~3 cups risotto
    ~9-10 cups leftover braising liquid
    ~1/4 cup white wine
    ~1/2 stick butter
    ~salt and pepper to taste
    ~1 cup kurobuta bacon roughly chopped
    ~1 cup fresh blue oyster mushrooms

    Ingredients for salad:
    ~1/4 lbs fresh arugula
    ~1 cup cherry tomatoes
    ~Juice of one lemon
    ~Drizzle of olive oil
    ~Salt and pepper to taste

    Ingredients for creme frachie:
    ~1 80z container of sour cream
    ~3 lemons juiced reserving one fruit
    ~i large cucumber peeled, seeded, and grated
    ~squirt of seracha hot chili sauce(optional)

    * Preheat oven to 325. In a 3-4 inch deep roasting pan, combine all the ingredients for the braise and set 3 cornish game hens breast up in the liquid. roast for 60 minutes or until internal temperature reaches 170.

    * Remove hens from braising liquid and place them in freezer to cool.

    * In a large saute pan, saute the onion and celery over moderately high heat until vegetables are soft. De-glaze pan with white wine. Add risotto and butter. Stir regularly for two minutes. Add 1 cup of braising liquid to risotto. Stir regularly until liquid is absorbed. Continue adding braising liquid a cup at a time, stirring until absorbed, and continue this process until the risotto is creamy and good to taste.

    * In a small saute pan over medium heat add chopped bacon and blue oyster mushrooms and a tablespoon of olive oil. Render the fat of the bacon slowly, gradually increasing the heat over time while stirring the bacon and mushrooms continually.

    * Add the mushrooms and bacon and the picked meat from the hens to the risotto.

    * Combine the sour cream and the juice of three lemons. Submerge the fruit of one lemon in the cream in a medium sized bowl. Cover with plastic wrap and let sit at room temperature for 4 hours or until thick. Once thick, remove the fruit of the lemon first, then add the grated cucumber and the seracha to taste.

    * Garnish the risotto with the arugula salad and drizzle the salad with the creme fraiche.

  118. Sweet and Sour Yogurt

    ¼ c pomegranate juice
    2 Tbl lemon juice
    6 sliced strawberries
    16oz plain yogurt

    Mix all the ingredients together. Chill for 1 hour and enjoy!

  119. This is a tasty staple and our family’s favorite comfort casserole for a complete meal. It can be easily made ahead of time. If refrigerated, just remove from refrigerator one hour prior to baking. If frozen, just thaw and bake as directed in the recipe. I like to keep several casseroles in the freezer to have on hand to give to friends during family emergencies, which led me to name this recipe a “Crisis Casserole”.


    4 skinless, boneless chicken breasts, halved
    2/3 cup uncooked orzo
    1 (8 ounce) package sliced fresh mushrooms
    Vegetable cooking spray
    1 (10 ounce) package chopped frozen spinach, thawed and well drained
    1 (10 ½ ounce) can cream of mushroom soup
    1/2 cup mayonnaise
    2 teaspoons lemon juice
    1/2 teaspoon pepper
    1 cup (8 ounces) shredded Monterey Jack cheese
    1/4 cup Italian-seasoned bread crumbs

    Boil chicken in enough water to cover in a large Dutch oven for 12 minutes or until done. Remove chicken, reserving broth. Chop chicken and set aside.

    Cook orzo in reserved broth according to package directions, omitting salt and fat.

    Sauté mushrooms until tender in a large nonstick skillet coated with cooking spray. Remove from heat. Stir in chicken, pasta, spinach, and next 4 ingredients. Spoon mixture into a 13 x 9 baking dish coated with cooking spray. Sprinkle with cheese and breadcrumbs.

    Bake at 350 degrees uncovered for 30 minutes or until thoroughly heated.

  120. Comfort food to me is anything that reminds me of my family, childhood or happy times. While growing up in the south cornbread was served almost any where and alot at home. During highschool my family moved to Arizona for a few years thats when my love for the southwest came about. I havent forgot where I am from. I just put the two together with some help from my brother we came up with.

    Southern, Mexican Cornbread

    1 1/2 c self-rising cornmeal
    1/2 c self-rising flour
    1/2 c sugar
    2 eggs
    1 1/3 c milk
    1/4 c oil
    1/2 c corn kernals
    2 jalapenos (diced)
    1/8 c onions (diced)
    1 lime (juiced)
    2 tbsp honey
    2 tbsp butter
    One 8″ or 9″ cast-iron skillet

    1. Preheat oven to 450°.
    2. Soak corn and onions in the lime juice.
    3. Put oil into skillet, being sure to coat entire inner surface of
    skillet, and then place skillet into warming oven. (This achieves 2
    goals: The oil is thinned prior to adding it to the batter, and the
    skillet is already hot when you add the complete mixture, ensuring a
    crisp outer edge.)
    4. After 15 minutes strain corn and onion from lime juice.
    5. Mix together all dry ingredients. Mix in the milk,eggs,corn, jalapenos, and onions.
    6. Making sure the skillet and oil are quite hot, but not smoking
    (about 5 minutes in the warming oven), steadily pour and stir in the
    hot oil into the rest of the batter. You want to stir as the oil is
    being poured, or you may risk burning the batter.
    7. Pour the batter into the now hot pan. If you’re lucky, it will
    spatter as it hits the hot iron.
    8. After batter is in pan place into oven about 20-24 minutes. The top sould be golden-brown and cracking a bit from rising. After taking it out of the oven and is still hot spread the butter and drizzel the honey over the top.
    9. Allow the cornbread enough time to soak the honey and butter in befor serving.
    How good does this recipe look to you?

  121. I am a Chef and Stylist but my mother Julia cooked and dished up more than one million plate of food. I started in kitchen Europe at home as a young girl, but during the Second World War as a teenager helped mom to manage to lead a kitchen for 6-800 people daily. All mans were in the army. Than after the war I studied cooking-baking professionally. My mom explained me the food must chin you up. During her long successful carrier went through many depressed times of different countries.

    Mom still in the life She is a Chef Matron. Saying all the time any food must be

    Served in an entertaining manner (pretty beautiful tasty) so make you to want to eat it with a smile

    COMFORT FOOD: need to

    be served as soon as possible when it needed so cheer you up and change your physical and motional state and get smile on to your face again. “Julia”

    PINAPPLE HAM STEAK: (in minutes)

    Ingredients per person:

    1 slice Pit Ham 1/4-3/8″ thick 8-10 oz.

    3 slices of canned pineapple rings

    ½ cup pineapple juice

    5 pitted maraschino cherries w/stem(for garnish) or

    5 fresh cherries w/stem(washed) and the

    Consumer must be worn they have PITT in!!!!!!

    Chopped parsley (for garnish)

    Fresh mint leaves (optional)

    6-10 oz mashed potatoes.


    Heat a 10″ iron skillet medium heat and place the ham in the middle, cut to two half each pineapple rings and lay them also in the skillet nicely around the ham steak. Caramelize the each side of the ham and the pineapple. When both side done pour over the ½ cup pineapple juice and briefly reduce it


    Place middle of the plate the Ham Steak pipe a nice portion mashed potatoes in the middle aprox.2″ diameter than round the mashed potato stand the half pineapple rings like rose lives, pour the sauce all over a bit the Ham Steak. Sprinkle the dish with chopped parsley and finally decorate with the cherries


    Pinapple Ham STeak

  122. from Goshen, IN

    Our kids were at Nanna’s house for the night and my husband and I finally had some together time. The problem was it was so cold and neither one of us felt like leaving our cozy home. I headed for on kitchen and whipped up a dish that has become one of our all time favorites. We snuggled on the couch with our pasta, red wine and a great movie.

    Creamy sausage penne with
    tomato vodka sauce

    2 Sweet Italian sausage brats
    8 oz uncooked whole wheat penne pasta
    2 T olive oil
    4 cloves garlic, finely minced
    1/4 t to 1/2 t crushed red pepper
    1/4 t salt
    1 (15oz) can petite diced tomatoes
    1/2 cup half and half cream
    2 T vodka
    1/3 c fresh minced parsley

    1.Bring large pot of water to boil. Once boiling add penne and cook 8 to 10 minutes or until pasta is al dente. Drain and set aside.
    2.Place sausage on a microwave safe plate. Cover with a paper towel. Cook at full power for 2 minutes, flip sausage over and cook an additional 2 minutes or until internal temperature of sausage reaches 160 degrees. Set aside.
    3.Add olive oil to a large skillet and heat over medium heat. Add minced garlic, and pepper flakes. Stir constantly until garlic is a light golden brown. Add salt and tomatoes and bring to a boil. Lower heat and simmer 10 minutes.
    4.Add half and half and vodka. Bring sauce to a boil then lower temperature and simmer an additional 10 minutes.
    5.While sauce is simmering cut sausages into bite size pieces.
    6.Add sausage and pasta to sauce. Continue simmering 2 to 3 minutes. Add chopped parsley and gently toss.
    7.Serve immediately with crusty garlic bread, a Caesar salad and your favorite red wine.

    Creamy Sausage Penne with Tomato Vodka Sauce

  123. from Topsfield, MA

    Today’s Version of Comfort Mac & Cheese !

    Pulled chicken topper on a spicy macaroni & cheese – not my gran’s mac & cheese but yummy!

    Comfort foods remind me of Gran. Custards, bread puddings and her wonderful baked macaroni & cheese made with a bit of dry mustard.

    This pasta is made with pepper jack cheese and topped with a pulled chicken .



    water and salt

    1 pound box elbow macaroni

    1/4 cup butter

    1/4 cup flour

    fresh ground pepper

    5 cups milk

    1 pound Monterey Pepper Jack cheese-coarsely chopped

    Chicken topper:

    2 tablespoons corn oil

    2 garlic cloves/minced

    1/2 cup chopped onion

    3 sprigs cilantro –chopped

    1 jar (16 ounce) thick & spicy salsa- medium heat

    1 1/2 cups chicken stock/broth

    1 tablespoons Taco Seasoning

    1 large chicken breast (3/4 lb ) sliced in half ( yields 2 cups shredded meat)


    cilantro sprigs

    grape tomatoes

    blue corn chips

    · Start water in a large pot add salt and bring to a boil.

    · Bring water to a boil.

    · Cook macaroni to al dente

    · Start cheese sauce in a new saucepan

    · Melt butter and whisk in the flour

    · Add pepper to taste

    · Cook for 2-3 minutes

    · Add the milk and heat

    · Stir in 3/4 of the cheese and cook and stir until smooth

    · Pour into a lasagna pan

    · Top with the rest of the cheese

    · Bake @ 375 degrees for 20-25 minutes

    · Heat the oil in a large saucepan

    · Add the minced garlic,onion and cilantro.

    · Heat about 5 minutes

    · Add salsa, chicken stock and taco seasoning.

    · Bring to a boil

    · Reduce heat to a simmer and add chicken

    · Cook about 15 minutes until tender.

    · Remove chicken and set aside until cool.

    · Turn heat down to low

    · Take the cooked chicken breast and shred with 2 forks

    · Return to saucepan and fold into red sauce.

    · Keep on low until macaroni is done

    Serve in a small bowl by placing 1–1/2 cups macaroni .

    Top with 1/2 cup of pulled chicken & sauce.

    Garnish with cilantro sprig; sliced grape tomato and a handful of blue corn chips. Serves 6

    Today's Version of Comfort Mac & Cheese

  124. Hearty Italian Lentil Stew

    8 Italian sausages, browned in olive oil, then cut in half
    1 Tbsp olive oil
    1 large sweet onion, sliced
    3 large carrots, sliced ½” thick
    3 stalks celery, sliced 1” thick
    2 or 3 cloves of garlic, minced
    1 15 oz. can diced tomatoes
    1 half bunch cilantro, chopped
    ¼ bunch parsley, or 1 tbsp dried parsley
    1 cup of lentils, rinsed
    1 cup water
    Dash of lemon juice (to keep lentils from turning dark)
    ¼ tsp red pepper flakes
    ½ tsp salt
    ½ tsp black pepper
    In a heavy pot such as a Dutch oven, Brown sausage in olive oil
    Add onion, carrots and celery, cook until onion becomes translucent
    Add garlic, tomatoes, cilantro, parsley, water, lemon juice, red pepper, black pepper, and
    Cook on medium heat for 30-40 minutes, until sausage is mostly cooked inside
    Add lentils, stir and lower heat to just above simmer
    Cook until lentils are tender but not too soft and falling apart, add water as required to
    keep a little broth in the pot, stir once or twice to make sure lentils are in the liquid
    Serve hot with crusty bread

  125. This is a raw food Thanksgiving (or any time) recipe that has never failed me. Raw foodists like it, and people who eat “regular food” like it as well. I like it because it is delicious and easy to prepare.


    2 – 3 sweet potatoes (or yams)
    1 C coconut, dried
    2 apples
    1/4 C ginger root
    4 lemons juiced
    2 oranges, juiced
    1 C walnuts, chopped fine

    Chop sweet potatoes, apples, and ginger, and process through the Champion juicer with blank plate. (Alternatively, process sweet potatoes, apples, and ginger in a food processor).

    Place mixture in a large bowl. Add shredded dried coconut, lemon juice, orange juice, and chopped walnuts.

    • Mix thoroughly

    For a smoother consistency, in the food processor, process all ingredients throughly.

  126. The recipe I’m sharing is Cracker Barrel Style Hashbrown Casserole, I’ve added the substitutions that we’ve tried and it turns out just as tasty to me and lower in calories and fat.

    Below are both ways to make it! Fat and lower fat.


    2 lbs frozen hashbrowns

    1/2 cup melted butter (we use fat free butter)

    1 can cream of chicken soup (we use the reduced fat version)

    1 pt. sour creme (we use light or fat free)

    1/2 cup chopped onion

    2 cups shredded cheddar cheese (we use 1 cup fat free, 1 cup 2%)

    1 tsp. pepper

    2 cups crushed corn flakes

    1/4 cup melted butter (for the cornflakes, again, fat free)

    Defrost hashbrowns. Combine next seven ingredients and mix w/ hashbrowns. Put all in a 13×9 casserole dish. Saute cornflakes in butter and sprinkle on top. Cover and bake 350 degrees for about 40 minutes. I uncover during the last 5 minutes to let it get a little crunchy on top.

  127. BassAckwards Mom’s Potato Soup (makes 6-8 servings)

    4 medium potatoes, peeled and diced
    1 medium onion, diced
    1 stalk of celery chopped (optional)
    1 container chicken stock
    1.5 tablespoons of flour
    6oz evaporated milk
    2 tablespoons butter/margarine (your choice, fat or fat free)
    6oz half and half
    1 tablespoon dried parsley

    cook: boil potatoes and onions in chicken stock, if the chicken stock doesn’t cover the potatoes in the pot, then add water to cover. Once the potatoes and onions are tender, in a small sauce pan, add butter and allow to melt, mix in evaporated milk and flour, whisk until thickens and then add to the potatoes. After adding roux, add in half and half, season to taste and add parsley. Let stand for 10 min to thicken. We found that after 10 min, it got thicker then we preferred and we just added a little (about 1/2 cup) regular milk (1%) to thin it out just a bit.

    It was YUMMY!!! I love potato soup, you can add cheese, or bacon to add a little more flavor! We rarely eat these types of yummys, but when we do it is a treat!!!

  128. Lulu’s Comfort Ratatouille

    Prep time 30 minutes. Total 2 hours

    I first made a similar version of this recipe for my daughter on her first birthday. It will always be a family favorite.

    2 lbs of Boneless Chicken Breasts
    2 lbs of yams and sweet potatoes
    1 softball size ruttabaga
    1 Purple onion
    1 pound of sliced carrots
    1 Can of chicken stock
    1 1/2 cups of milk
    1/4 teaspoon of Allspice, Nutmeg and Cinnamon
    Salt and Pepper to taste
    Olive Oil
    Seasoned Salt

    Turn oven on to 400 degrees. Cut butternut squash in half length wise. Remove seeds, drizzle inside with olive oil and sprinkle with seasoned salt. Place inside down on a cookie sheet*. Place in the oven and cook 45 minutes.

    Rinse chicken breasts. In a stove and oven safe dutch oven 6qt or larger, drizzle olive oil. Place in chicken breasts and season with salt and pepper. Cook over medium heat. Turning occasiionally.

    While chicken is cooking, peel potatoes and ruttabaga and onions. Slice all thinly and keep in seperatly.

    Remove chicken from the cooking pot. Place in layers in the pot – Sweet potatoes – yams, onions, carots. Slice chicken and add on top. Continue to cook covered over low to medium heat.

    Remove squash from oven allow to cool slightly. Just cool enough to handle. In a large bowl combine, cream of chicken soup, milk and spices, 1/2 tsp of salt. Scoop out butternut squash into bowl. Mix well and layer on top of the chicken.

    Turn oven back to 350 degrees and bake for 1 hour. Enjoy

    *Place a sheet of tin foil on the cooking sheet under the squash for easy clean-up!

    Lulu's Comfort Ratatouille

  129. from CA

    My favorite food as a child, with the crushed cornflake crust favored long ago, is still my #1 favorite comfort food on a cold night.

    Mashed Potato Pillows

    Use leftover mashed potatoes.

    Make 3 “ mashed potato patties.

    Crush enough cornflakes to cover the patties.

    Pat on a heavy coating of crushed corn flakes.

    Fry patties in 1 part butter 2 parts oil until golden brown.

    Sprinkle with salt.

    Serve immediately.

  130. from Arcata, CA

    Here is my recipe for my Mom’s Spaghetti Sauce. It is the only thing I still crave when I visit. Even though she gave me the recipe, it never tastes exactly like hers. I’m not sure what her secret ingredient is!!!

    1 1/2 lbs MarxFoods Kobe Beef Ground Chuck
    1 lb ground Italien Sausage
    1 onion, chopped
    3-4 15 oz cans organic tomato sauce
    2-3 15 oz cans organic italien stewed tomatoes
    garlic to taste

    Cook Italien Sausage First. Then add the Ground Chuck. Drain off the fat. Add onions and garlic. Transfer to a LARGE saucepan. Add tomato sauces and italien tomatoes and let simmer for at LEAST 1 hour. Makes a lot; about 3 family sized meals. Can be frozen for use at a later date.

    Will work with any kind of pasta, and especially makes a delicious lasagna! Serve with garlic bread and salad.

  131. from Fuquay-Varina, NC

    This is called “A Very Easy Soup” – no actual quantities, only suggestions – very casual receipe, add or take away as you like.

    1. Start with a left-over ham bone that still has pieces of ham on it. Boil in a large pot with 1 teaspoon each of salt and pepper. After boiling for 15-20 minutes, start adding ingredients:

    1-2 whole yellow onions sliced and roughly chopped
    1-3 whole, fresh tomatoes, peeled, roughly chopped
    2 cups green beans/or green peas/ or other bean
    several yellow squash sliced
    several fresh oka, chopped, or about 1 cup (this gives the soup a “sweet” flavor and will completely disappear)
    1 small can of tomato paste
    1-2 cups whole corn
    Add more or less depending on your preference. Bring to a boil, then reduce heat to med-slow and cook for at least 2-3 hours on low heat. About 30-45 minutes before it is ready, added chopped white potatoes (new reds are good). If you add the poatotes too early, they are like mush.

    You will know when it is done by the consistency. Most of all the meat should have fallen off, and all the vegetables are cooked thru and thru.

    Add salt & pepper to taste. A good fresh, crusy bread is a good companion or freshly made corn bread. This soup is better warmed-up.


  132. from Frederick, MD

    Liz’s Lazy Day Hearty Healthy Lentil Soup Recipe:

    1 c. dry lentils
    3 chopped carrots
    3 chopped celery stalks
    2 minced garlic cloves
    2 T olive oil
    1 bay leaf
    1 t. crushed basil
    1 t. crushed dried oregano
    1 t. dried thyme
    1 t. garlic powder
    4 14.5 ounce cans chicken broth
    1 14.5 ounce can Italian style stewed tomatoes
    1 c. chopped cooked pork (left over from pork chops or roast) Marx balsamic vinegar to taste 1. Rinse and drain lentils picking them over for small stones 2. Sauté onion, garlic, celery and carrots in olive oil in skillet for about
    5 minutes until tender
    3. Transfer veggies, pork and lentils to crock pot 4. Stir broth into crock pot along with undrained tomatoes and add all seasonings.
    5. Cover and cook on low heat for 12 hours or on high heat for 6 hours.
    6. Discard bay leaf and serve soup with Marx’s balsamic vinegar if desired.

    Liz's Lazy Day Hearty Healthy Lentil Soup

  133. I grew up eating this at almost every family gathering, and this casserole even won a blue ribbon at our local county fair!

    Chicken, Mushroom and Cheese Casserole
    2 large Chicken Breasts
    3/4 cup diced green bell pepper (about half a pepper)
    3/4 cup diced sweet yellow onion (about half an onion)
    4 oz. Fresh Baby Portobello Mushrooms, chopped
    1-2 oz. Freshly Grated Parmesan Cheese
    8 oz. Extra Wide Egg Noodles
    15 oz. Ricotta Cheese
    1 can Cream of Chicken Soup
    1 cup shredded Colby & Monterey Jack Cheese (or comparable blend)
    2 tbsp butter
    1 tsp Salt
    1 tsp Pepper

    1. Boil Chicken breasts until cooked fully, and set aside to cool slightly.
    2. While chicken is cooking, heat your butter in a pan over over medium heat and throw in your onion and pepper. Sautee for 5-8 minutes, and then add your chopped portobellos. Continue cooking until mushrooms are tender, then remove from heat and set aside.
    3. Cook the egg noodles according to package directions, drain and set aside.
    4. In large bowl, mix together Ricotta, Cream of Chicken Soup, salt, pepper, and Parmesan.
    5. Using two forks (or your hands), shred chicken.
    6. Add all remaining ingredients to mixing bowl, and combine thoroughly.
    7. Spread mixture into 9×13 casserole dish. Spread the shredded cheese over top, and bake at 350 degrees for 20 minutes, or until bubbly.

  134. Nothing says Fall is Here more clearly than the smell of cloves, sweet taste of maple syrup, lovely texture of slow braisd meat and just a hint of brandy! Please enjoy this ultimate comfort food a top a creamy bowl of mashed potatoes over rich butternut squash gratin or all by it’s self. I love to serve this dish when entertaining. It keeps me out of the kitchen and in the company of my guests well offering an amazing aroma to the whole home and a delicious meal.


    Brandy & Maple Braised Short Ribs

    6 each beef short ribs
    1/4 cup vegetable oil
    2 teaspoons fresh cracked pepper
    1 tablesoon salt
    1 teaspoon ground cloves
    1 yellow onion thinly sliced
    6 each garlic cloves smashed
    1/2 cup brandy
    1/4 cup maple syrup
    1 quart beef stock.

    Heat your oven to 300 degrees.
    In a roasting pan heat the oil over moderate heat.
    While the oil is heating season the short ribs with salt, pepper and cloves by sprinkling on each side.
    Add the short ribs to the pan fat side down with the bone facing you.
    Allow the ribs to cook approximately 10 minutes or until a nice golden brown.
    Top the ribs with the thinly sliced onion, crushed garlic, brandy, maple syrup and beef stock.
    Place the roasting pan in the oven uncovered and allow to cook three hours or until the meat easily pulls off the bone.

    The short rib sauce will naturally reduce to a beautiful consistency well braising. For a more refined sauce simply strain
    the onions and garlic from the finished reduction.

    Happy Cooking!

    Brandy & Maple Braised Short Ribs

  135. from Hertford, NC

    Evergreen Penne Pasta
    16 oz. Spinach penne Pasta, cooked according to package directions, drained & kept warm
    6 cups fresh spinach, chopped
    ½ cup roasted green bell peppers, drained and chopped
    ¼ cup parsley
    3 cloves garlic, chopped
    1 cup heavy cream
    ½ cup toasted hazelnuts, chopped
    2 cups cooked bacon, crumbled
    1 cup smoked gouda cheese, shredded
    ½ cup parmesan cheese, grated
    1 cup olive oil
    2 teaspoons seasoned salt
    1 1/2 teaspoons white pepper

    Add spinach, roasted pepper, parsley, garlic and cream to a food processor and pulse for one minute. Add the hazelnuts, bacon, gouda and parmesan cheese; pulse for one minute. With processor still running, drizzle in the olive oil and continue to process for one minute. Scrape mixture into a large bowl and toss with hot cooked pasta. Sprinkle with seasoned salt and pepper; toss once more. Makes 6 servings

  136. from New York

    This isn’t really a political blog, but in light of recent circumstances (ahem — GObama! — ahem), I thought I’d make a little exception. Because if there’s one thing I learned from the long road to the Presidential election, it’s that food is political. Period. You cannot like arugula, for instance (which ironically was only a peasant food in Italian cuisine until recent waves of popularity), without being “elite” (and possibly, a terrorist). Let’s look beyond that. This casserole combines orecchiette pasta (if you don’t know what this is already, you better hit the books), homemade basil pesto, ARUGULA, pignoli (that’s “pine nuts” to you, cracker!), Fontina and Parmiggiano-Reggiano cheese, bound together in a creamy bechamel and baked to a golden crust. What’s so un-American about something so insanely delicious? Let the elitist witch hunts be history!

    Completely Elitist Orecchiette & Arugula Casserole
    (makes 2 servings)

    1 1/2 cups orecchiette pasta
    1 bunch arugula, stems trimmed
    1 cup whole milk
    1/2 cup heavy cream
    1/4 cup grated Parmiggiano-Reggiano
    1/2 cup grated Danish Fontina
    2 tablespoons basil pesto
    1/4 cup pine nuts/pignoli
    1 tablespoon butter
    1 tablespoon flour
    pinch of nutmeg (optional)
    pinch of cayenne pepper (optional)
    sea salt and black pepper to taste

    (Note: This is a completely vegetarian dish, although if you wanted to go even further with the elitist scheme I might suggest adding some bits of browned pancetta (aka rich man’s bacon)

    Bring a medium saucepan with salted water to boil. Cook the pasta according to the box’s directions to al dente. Drain, reserving the cooking water, and refill the pot with the water. Bring to a boil again, and drop in the washed and trimmed arugula to blanche for 30 seconds. Remove with tongs and place immediately into an ice water bath. Drain, and roughly chop the greens.

    Preheat oven to 375 degrees. Drain the pot and cook the butter and flour over medium-low eat, stirring until bubbly and evenly dispersed. Add the milk and cream and keep stirring over medium heat until it begins to bubble and thicken. Add the Parmiggiano, pesto, spices, salt and pepper. Next add the drained pasta and arugula and the pine nuts. Taste for seasoning.

    Divide mixture into two greased individual au gratin dishes or small, oven-proof bakeware. Top evenly with the grated Fontina. Bake at 375 for approximately 30-40 minutes (depending on how large your bakers are), or until top is lightly browned. Let cool before serving.

    Completely Elitist Orecchiette & Arugula Casserole

  137. from Reno, NV

    When my sister married an Italian, I decided we needed to do something to our traditional holiday meal to make him feel welcome thus began the tradition of our Porcini Cranberry Risotto. It is a beautiful colorful dish on the table and the creamy goodness can’t be beat. It is now a favorite at all our holiday meals, it is really good the next day heated up with pieces of turkey and a little cream (or milk) mixed in.

    Porcini Cranberry Risotto

    2 cups Arborio rice
    4 Tbls unsalted butter
    1/3 cup white wine
    ¾ to 1 cup cranberries (fresh)
    ¾ to 1 cup sliced porcini mushrooms (fresh or frozen is best but dried may be used, if using dried soak in warm water first and add into first step)
    4 plus cups chicken stock (warm)
    1 cup cubed Fontina cheese

    In a good sized pot melt the butter over a medium high heat, then add the rice and stir to coat, add the cranberries and wine, stir till wine is absorbed add chicken stock in ½ to ¾ cup increments, stirring frequently. After 10 minutes add the mushrooms and continue to add the chicken stock till the rice is done (just past al dente), add the Fontina cheese stir till melted (add salt and pepper to taste).

  138. This chili is a great comfort in the beginning of winter and end of fall, when the weather starts to turn cold. I have enjoyed it for many dinners, wrapped up in a fleece robe sitting by the fire. Enjoy!!

    Ann’s Chicken Chili Verde

    4 boneless skinless chicken breasts
    Store bought liquid fajita marinade
    2 cans white beans
    1 small can green chilies
    1 can green enchilada sauce
    1 box chicken stock
    1 large onion
    2 tsp minced garlic
    1 green pepper
    5 or 6 medium tomatillos
    ¼ cup olive oil
    3 TBSP butter
    3 TBSP flour
    2 tsp hot sauce
    2 fresh seeded chopped jalapeños
    ½ tsp chili powder
    Salt and pepper to flavor
    1 tsp or more red pepper flakes (depending on your love of spice)

    • Marinate chicken in premade fajita marinade for 10-15 minutes. Bake until cooked through and moist about 20-30 minutes at 375 degrees. On the grill, or a grill pan cook chicken 6-8 minutes on each side until cooked through and moist. Set chicken aside until cool and shred.
    • In a pan heat ¼ cup olive oil. Chop onion, green pepper, garlic, jalapeños and tomatillos and sauté in olive oil until tender and soft. Add red pepper flakes. Cool for a couple of minutes, and move to blender. Add 1-cup chicken stock to mixture in blender. Puree until smooth once chicken stock is added.
    • In a large saucepan melt 3 TBSP butter over low heat. Add 3 TSBP flour into melted butter. Cook over low heat for 4-5 minutes, stirring constantly. Add 1 can enchilada sauce and stir. Transfer puree back from blender into saucepan. Add 2 drained cans of white beans, and diced green chilies. Add 2 cups of chicken stock or a little more until soup is your preferred consistency. Add hot sauce, salt and pepper to season. Add more hot sauce or 1 tsp red pepper flakes if you like your chili spicy.
    • Once chili is at a low simmer, add shredded chicken. Cook on low for 45-minutes or 1 hour until soup is desired consistency. If chili is too thick, add more chicken stock or a little water. Stir occasionally while cooking.
    • Serve green chili with pickled jalapeños, tortilla chips, and a dollop of sour cream or a handful of shredded cheese.

  139. from Raleigh, NC

    At home, this recipe is called “Comfort Chicken.” As in, “I had a lousy day today. Let’s just have Comfort Chicken for dinner.” It must be served with spaghetti. Not linguine, or penne, or any other pasta. It isn’t Comfort Chicken then. Any leftover breading should be mixed with the leftover egg until a medium thick mixture is formed. The patty is then fried in the same pan as the chicken after the chicken is done. This is called “The Pancake” and has become an integral part of the Comfor Chicken meal. This is a dead simple recipe. Comfort food should be.

    Comfort Chicken
    Serves 2

    2 skinless, boneless chicken breast halves
    1/2 c. Italian seasoned breadcrumbs
    1/2 c. panko breadcrumbs
    1/4 – 1/3 c. grated Parmesan or Romano cheese
    3/4 tsp. dried oregano
    1/2 tsp. dried basil
    1/8 tsp. paprika
    1 egg, beaten
    Olive oil

    Slice chicken breasts in half horizontally if they are very thick. Mix together Italian breadcrumbs, panko crumbs, Parmesan, oregano, basil, and paprika in a pie plate. Dip chicken cutlets in egg, then in crumb mixture to coat completely. If there’s time and you feel like it, refrigerate breaded cutlets in one layer until ready to cook.

    Heat oil in a large skillet over medium-high heat. Sauté cutlets until golden brown. Serve with copious amounts of spaghetti with lots of tomato sauce and mountains of grated Parmesan. Repeat as necessary.

  140. from Alexandria, VA

    A Quiche Even a Man Could Love-

    Whoever said that real men don’t eat quiche obviously never had mine. My husband, my brother, their friends (as well as many of my girlfriends) request this dish often when I volunteer to cook. In fact, don’t think of it as a quiche, but more like a big breakfast pie which warms the belly as well as the soul! Perfect for Thanksgiving Day breakfast or brunch.

    Homemade crust is absolutely key and well worth the time to make. Total time to make quiche from start to finish is about an hour.

    In addition to ingredients, you will need:
    8-9 inch pie dish
    Parchment paper
    1 Bag of uncooked dry beans or baking beads

    1 cup flour
    1/2 tsp salt
    1/4 tsp dried parsley flakes or dried thyme
    1/3 cup butter flavored Crisco
    3-5 tablespoons cold water

    2 TBSP dijon mustard
    1/4 lb Gruyere cheese, sliced
    6 eggs
    2/3 cup half and half (or cream)
    1/2 large yellow onion, chopped
    5 strips bacon, chopped into 1/2 in pieces
    2 cups fresh spinach (will become about 1/2 cup once wilted)
    dash of salt
    1/8 tsp pepper

    1. Preheat oven to 400.

    2. Make the crust-

    Mix flour, salt and preferred herb together. Cut in Crisco until all bits are smaller than the size of a pea. Add water slowly 1-2 TBSP at a time to combine dough. (amount of water needed with depend on environment) Mix gently until dough starts to come together, then turn out onto floured surface to roll. Roll into circle bigger than that of the pie dish.

    Place crust in pie dish, trim the edges to even out the sides leaving a generous 1 inch overhang if possible. Roll the edge of the crust to the top of the pie dish and pinch to seal. (here’s your chance to get creative on crust design- but leaving it rolled is just fine.) Prick the bottom of the crust with fork tines evenly about every inch.

    You will need to “blind bake” the crust for a few minutes to help it set properly. Place a sheet of parchment paper over the crust, wrapping the edges to make sure they stay (as the dough may try to shrink a little in the oven) and press lightly to the bottom. Pour the baking beads or dry beans on top of the paper to give it weight. Put the dish into the oven for 10-12 minutes.

    3. While crust is initially baking, begin prepping other ingredients.
    Saute onion and bacon until both are cooked through but not brown or crispy. Set onion and bacon aside. Drain most of the bacon grease. Wilt spinach over the any remaining bacon drippings and onion remnants, adding a little water (1 TBSP) or chicken broth to help deglaze the pan. Once spinach is wilted, combine with onion and bacon and set aside.

    4. Back to the crust- After 10 minutes, remove paper and beans. Spread the dijon mustard onto the bottom of the crust and replace in the oven for 3-4 minutes without paper or baking beans.

    5. Meanwhile, slice gruyere cheese. You will need enough to cover the bottom of the pie dish. Set aside.

    6. In a separate bowl, whisk together eggs and cream adding salt and pepper. Set aside.

    7. After the 3-4 minutes of baking the crust with the mustard, remove from oven and line the bottom of the dish with gruyere slices.

    8. Spread bacon, spinach and onion mixture evenly over the cheese.

    9. Pour egg mixture over the filling (making sure it stays within the confines of the crust) and replace in the oven.

    10. Bake for 30 minutes (or until center is set)

    Serve fresh from the oven. Makes 8 servings (or 4-5 “man-sized” servings)

  141. from West Palm Beach, FL

    “Cranberry , Sage and Brie stuffed Veal Chops”

    Serves 4

    4 Marx Foods Prime Rib Veal Chops, 1 1/2 ” thick (boneless or bone-in)
    1 cup fresh cranberries
    zest and juice of 1 orange
    1 Tbs brown sugar
    1 wedge of Brie – cut into 4 chunks (leave rind on)
    1 bunch of fresh sage leaves (whole) reserve some for garnish
    salt and pepper to taste
    Flour for dredging
    2 Tbs oil
    1 Tbs butter


    In a medium mixing bowl, gently stir together cranberries, zest, juice and brown sugar

    Cut a large pocket into the side of each chop and stuff with Brie, cranberry mixture and 2 leaves of sage. Secure opening with toothpicks. Salt and pepper chops

    Heat oil and butter in a large sauté pan. Dredge chops in flour sauté until cooked through. Approximately 15 minutes.

    Serving suggestions:

    Serve with your favorite steamed vegetables

  142. I have been making chicken pot pie for awhile now, and it always goes over well at my house. I have 4 kids, and love to cook it, as it is an easy, quick meal for us. Plus, it is hot and warms your bones during the cold winter months. And let’s not forget, it is full of flavor!

    Chicken Pot Pie
    serves 4-6

    Preheat your oven to 350-400, depending on how hot it cooks

    2 cups diced cooked chicken
    1 can, drained, mixed veggies
    2-3 large peeled, diced potatoes
    1/2 – 1 large onion, diced
    1-2 cans of cream of chicken soup
    Salt, Pepper, Garlic salt to taste

    If you are crunched for time, go ahead and use a store bought pie crust, otherwise you can prepare your own.. Put the pie crust in your pie plate.

    Mix all the ingredients above in a medium size bowl, and then pour into the crust/pie plate. You can easily use any combination of vegetables, but we prefer the above. Pot pie is easy to make, and you can really just toss whatever you want in with the chicken and soup, and you will be left with something delicious for dinner.
    Top the mix with the other pie crust and cut a slit or two on top. It should cook at about 350 for an hour, mine took that long. I will be doing 400 next time to see if it works any better.

    Let cool for a few minutes and enjoy!

  143. This pleasant and delicious fish entre using Marx Food Alaskan Black Cod is easy prepare, can be made ahead of time and lends simple kitchen flavor and chef kitchen presentation.

    Miso Glazed Alaskan Black Cod Fillets Served with Saki Sea Scented Rice

    ¼ cup rice vinegar
    3 ½ TBSP sugar
    2 ½ teaspoons salt
    1 ½ TBSP sweet sake
    2 ½ cups cold water
    2 cups unconverted white rice
    1 two-inch square Marx Foods dried Kombu kelp cut from wrapper and washed under cold running water.

    (a) Combine vinegar, sugar, salt and sake together in a 1 ½ quart stainless steel saucepan. Bring mixture to a boil, uncovered. Remove boiled mixture from heat and cool mixture pan to room temperature.
    (b) In a different 2-quart saucepan combine 2 ½ cups cold water and the rice and let rice soak 30 minutes. Add kelp to pan and place bring rice to a boil on high heat. Cover boiling rice, reduce heat to medium and cook additional 10 minutes until rice has absorbed all the water. Reduce stove heat to low and simmer 5 minutes.
    © Remove pan from heat and let rice rest for 5 minutes.
    (d) Transfer hot rice to any large (NON-metal) tray. (Plastic, wood, ceramic, enamel is all okay). Pour the vinegar dressing over rice and mix thoroughly using a fork. Cool rice to room temperature before serving. (Rice can sit at room temperature up to 6 hours before using).

    4 (6 oz. each) Marx Food Alaskan Black Cod fillets, thawed
    ¼ cup packed brown sugar
    2 TBSP soy sauce
    2 TBSP hot water
    2 TBSP miso (soybean paste)

    1. Stir sugar, soy sauce, water and miso together until blended.
    2. Spray a shallow baking dish with cooking spray and place fish fillets in the dish. Spoon miso mixture evenly over the top of fish. Broil each side about 2-4 minutes, until cooked rare to medium-rare. (Do not overcook or allow fish to dry out).

    SERVE: Spoon prepared rice onto serving platters and plate with a hot broiled Alaskan Black Cod fillet.


    Garnish as desired with minced chives, citrus curls, wasabi mustard, mandolin shaved fresh vegetables, etc.

  144. This is our Valentine’s Day favorite.

    Pineapple Walnut Stuffed Cornish Hens with Maple Honey Glaze

    4 Rock Marx Foods Cornish Hens

    ½ cup chicken broth
    ¼ cup butter
    2 cups stuffing mix
    1 egg, lightly beaten
    ½ cup crushed pineapple, drained
    ½ cup mixed dried fruit, chopped
    ¼ cup chopped mixed nuts

    ¼ cup fresh squeezed lemon juice
    ¼ honey
    ¼ cup maple syrup
    ¼ cup butter
    1 teaspoon sea salt

    1. Preheat oven to 350 degrees.
    2. Rinse hens, inside and out, and pat dry.
    3. In a saucepan boil chicken broth and butter together until boiling. Remove pan from heat and blend in stuffing mix, egg, crushed pineapple, dried fruit bits and nuts.
    4. In a separate small pan melt together lemon juice, honey, maple syrup, butter and salt.
    5. Stuff hens loosely with warm stuffing. Place hens on a 9 x 13 casserole dish with a baking rack and add ½ cup water to bottom of pan.
    6. Pour all but ½ cup of the glaze over tops of hens, place in oven and bake 1 hour, basting occasionally with additional glaze. (Add water if necessary to assure bottom of baking dish doesn’t go dry).

    Serve with tradition sides, salads, or greens.

  145. Portuguese Roast

    This recipe was handed down by my husbands family (our children’s great grandmother, recipe is ~ 80 years old dating back to Lisbon, Portugal) and it is perfect for any occasion.

    4lb Bottom Round Roast
    1/4 cup olive oil
    1/3 cup red wine vinegar
    1/2 cup red wine
    2 tsp kosher salt
    1 tsp garlic powder
    1 tsp parsley
    1 tsp paprika
    1/4 tsp pepper

    Preheat oven 375 degress cook uncovered for 15 minutes turn oven down to 325 degress cook covered for 1 hour 15 minutes add potatoes/carrots and half onion cook covered for 1 1/2 to 2 hours serve roast with juice. Enjoy!!

    Portuguese Roast

  146. Cabernet-Braised Veal Short Ribs

    ½ cup flour
    1 tsp. pepper
    1 tsp. sea salt
    3 lbs. Marx Foods Grain-Fed Bone-In Veal Short Ribs
    ¼ cup extra virgin olive oil
    1 red onion, chopped
    1 carrot, chopped
    1 stalk celery, chopped
    2 cloves garlic, minced
    1 bottle Cabernet Sauvignon or other good red wine, divided
    2 cups beef broth
    1 tbsp. tomato paste
    1 tbsp. fresh thyme, minced
    1 tbsp. fresh rosemary, minced
    1 tbsp. fresh savory, minced

    Preheat oven to 325°. Pat short ribs dry with a paper towel. In a plastic freezer bag, combine flour, salt, and pepper. Add short ribs one at a time, shake bag until coated with the flour mixture, and set aside.

    Pour olive oil into a 6-quart Dutch oven on high heat, and sear short ribs on all sides, in batches. Remove short ribs from Dutch oven and set aside.

    Reduce heat to medium, add onion, carrot, and celery, and fry until soft, about 10 minutes. Add garlic and cook for 5 more minutes. Deglaze pan with half of the wine, return short ribs to pan in one layer, then add beef broth, tomato paste, thyme, rosemary, and savory.

    Cover, place in oven, and cook until fork-tender, about 2 ½ to 3 hours. Taste the gravy and adjust seasoning to taste.

    Serve with a glass of the remaining wine and your favorite gravy-sopping comfort food. Mine is bacon cheddar grits (as pictured), but you could use good old mashed potatoes, polenta, parsnip puree, or whatever makes you feel good all over.

    Cabernet-Braised Veal Short Ribs

  147. Umm…. nothing says comfort like a made from scratch hearty chicken pie. This pie is simply delicious! Two things set this pie apart from the rest: My special cheddar cheese pie crust and all white meat.

    Hearty Chicken Pie

    6 T unsalted butter
    6 T flour
    1/2 tsp salt
    1/8 tsp pepper
    1 1/2 tsp paprika
    1 tsp nutmeg
    4 oz fresh parsley, minced
    2 cups chicken broth
    1 1/2 heavy cream
    1/2 cup white wine
    1 T cooking sherry
    3 cups cooked chicken, shredded white meat only!

    Egg wash:
    1 egg yolk
    2 T milk

    Melt butter in a 3-quart saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth. Stir in broth and heavy cream. Heat to boiling, stirring constantly. Boil and stir for 1 minute, then stir in chicken.

    Heat oven to 425 degrees. Pour chicken mixture into the homemade cheddar cheese crust lined in a pie plate. After filling, top with the remaining cheddar cheese pie crust and trim, seal and flute the edges. Cut a few small slits in the top crust to allow steam to escape. Beat egg yolk with milk and brush pastry with the egg wash. Bake 35 minutes or until golden brown. Allow pie to rest 15 minutes before slicing.

    Cheddar Cheese Pie Crust

    1 1/3 cups flour
    1/2 tsp salt
    1/3 cup shortening, chilled
    1/4 cup butter, chilled
    1 cup grated sharp cheddar cheese
    1/2 tsp vinegar mixed with 1/3 cup cold buttermilk

    Combine flour and salt in medium bowl. Cut shortening and butter into small pieces and add to flour. Use a pastry cutter to blend in until crumbs form. Add cheese and cut in to mix. Pour in the vinegar/buttermilk mixture, 2 T at a time, until dough forms a ball. Do not add too much liquid. Turn dough onto a lightly floured surface a shape into a disk. Wrap in plastic and chill for 2 hours. Divide dough into 2 pieces and roll each into 11 inch circles. Place one in a pie plate and the other on top. Blind bake the bottom pie dough before filling with chicken mixture.

  148. I helped my Mom stuff her manicotti for this dish. It is one of our traditions. We sit at the table with our spoons dipping into the big bowl of Ricotta and the fragile tubes of pasta in our hands. I took this opportunity to dish about my Great Grandma and food memories. My Great Grandma didn’t speak much English, being she was straight off the boat from Italy. My Mom said she fed her warm hard boiled eggs for breakfast when she was a little girl with oil and vinegar on them. She made a face and crinkled up her nose while she was telling me and I laughed at both the thought of eating eggs that way and at her nose. And about how Great Grandma always had a large stockpot cooking with sauce, soup or beans at any hour of the day or night (which I vaguely remember). I do remember the green grapes she grew twisting all over lattices in her backyard making a cozy shaded canopy to sit under. I was fascinated by them because I had never seen grapes growing in anyone’s backyard before. On special occasions Great Grandma would pour out huge pots of Polenta onto a gigantic board that covered the dining table. On top of that she poured tomato sauce that was like a rich gravy full of bite-size hunks of meat including pork, meatballs and sausages. Everyone would eat off the board, no plates allowed! My Mom also remembers one time when Great Grandma brought home a live eel to cook fresh from the Hudson River and how it flopped around in the sink while she tried to hit it over the head with a hammer. My Mom still thinks this is the funniest thing, and well, picturing it in my head it is pretty funny.

    Baked Cheese Manicotti

    8 ounces Manicotti cooked according to package directions (do not overcook or your tubes will tear when you are filling)
    22-23 ounces part-skim Ricotta cheese
    12 ounces shredded mozzarella, 4 oz. set aside for topping
    1 egg
    2 teaspoons parsley flakes
    1/2 teaspoon salt
    1/4 teaspoon pepper
    Homemade Tomato Sauce or 2 jars (like Barilla)
    Grated Parmesan cheese — for topping

    1. Preheat oven to 350 degrees.
    2. In medium bowl combine Ricotta, Mozzarella(not the 4 ounces set aside), egg, parsley, salt and pepper.
    3. Cover the bottom of a 13×9 baking dish with sauce.
    4. Carefully fill each Manicotti with cheese mixture using a small spoon or pipe it in using a pastry bag or plastic bag with the corner cut off. Place in dish.
    5. Cover the manicotti with the rest of sauce and then sprinkle with the remaining mozzarella cheese.
    6. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for another 10-15 minutes until cheese is melted and sauce is bubbling.
    7. Sprinkle with Parmesan.

    Tomato Sauce

    1 large onion, diced
    1 green pepper julienned
    2 tablespoons Olive Oil
    4 cloves garlic, minced
    1 can tomato paste
    28 oz. can Crushed Tomatoes (like Tuttarosa)
    1/4 cup water
    2 tablespoons dried Italian Seasonings (We use a mix that has basil, oregano, thyme, marjoram and rosemary in it)
    1 teaspoon dried sage
    2 bay leaves
    1/2 teaspoon salt (to start and more to taste)
    ¼ teaspoon black pepper (to start and more to taste)
    Pinch of sugar

    1. In a large pan sauté the onion and green pepper in Olive Oil until soft; add garlic and sauté for another minute or two.

    2. Add tomato paste. Stir it into the onion and garlic mixture and let it heat through. Add tomatoes, water seasonings including bay leaves, salt, pepper and pinch of sugar.

    3. Simmer for 45 minutes. Taste and add salt/pepper and more dried seasonings if needed. Remove bay leaves before serving.

    Baked Cheese Manicotti

  149. 5 Simple Stuffed Baked Potatoes

    1. Chicken & Broccoli Stuffed Potato

    * Diced cooked chicken
    * Broccoli pieces ( blanched)
    * Sharp Cheddar Cheese
    * Salt
    * Pepper
    * Chives
    * Milk
    * Butter

    2. Bacon & Swiss Stuffed Potato

    * Crumbled cooked bacon
    * Swiss Cheese
    * Salt
    * Pepper
    * Green Onion
    * Sour Cream
    * Butter

    3. Cinnamon & Brown Sugar Stuffed Potato

    * Brown Sugar
    * Cinnamon
    * Butter
    * Nutmeg

    4. Spinach, Mushroom & Feta Stuffed Potato

    * Sliced mushrooms
    * Baby Spinach
    * Feta Cheese
    * Parmesan Cheese
    * Salt
    * Pepper
    * Basil

    5. Spicy Mexican Stuffed Potato

    * Ground beef/turkey
    * Salsa
    * Monterey Jack Cheese
    * Sour Cream
    * Salt
    * Red Pepper Flakes
    * Dash of Hot sauce


    1. Wash potatoes; dry; rub with oil; prick skins. Bake at 400 degrees for 1 hour or until done.

    2. Prepare your filling in a separate bowl.
    3. Cut 1/4-inch slice off top of baked potatoes and scoop out pulp, leaving shells intact about 1/4 inch thick. Mash pulp and add your desired filling.
    4. Beat well and re-stuff potatoes.
    5. If serving potatoes right away i like to brush them with a little butter and slide them under the broiler for a minute to brown the tops (depending on the filling).

    Chicken & Broccoli Stuffed Potato

  150. This is one of my family’s favorites. What we miss most about New Orleans is the food. This hearty flavorful dish takes us back to our city, its aromas and mouth-watering cuisine.

    Chicken & Andouille Gumbo

    3/4 cup all purpose flour
    1 lb. andouille sausage, chopped
    One 3-4 lb. chicken or three oven ready pouisson
    3 tbspn olive oil, divided
    1 sweet Vidalia onion, diced
    3 ribs celery, diced
    1 green pepper, cored, seeded, and diced
    4 garlic cloves, minced
    3 bay leaves
    8 cups chicken stock or broth
    2 tbspn Worcestshire sauce
    1/2 tspn dried thyme
    1 tspn salt
    1 tspn pepper
    1 tspn hot sauce

    Preheat oven to 400.
    Rinse chicken and pat dry.
    Heat 2 tablespoons olive oil. Add chicken, cooking 5 minutes each side. Then place chicken in baking dish. Cook 40 minutes in oven.
    While chicken is cooking, place flour in cast iron skillet over medium heat.
    Stir flour continuously until the color resembles brown sugar. Remove from heat.
    Heat 1 tablespoon olive oil. Saute onion, green pepper, and celery until onions are carmelized. Add sausage and garlic. Saute 2-3 minutes. Add roux(flour mixture). Set aside.
    Remove chicken from bones, discarding skin. Add to roux, vegetable and sausage mixture. Add stock/broth, bay leaves, Worcestshire, thyme, salt, and pepper, and hot sauce. Bring to boil. Reduce heat to simmer. Cook 40 minutes, uncovered.
    Serve with cooked rice and crusty French bread(for dipping up the sauce).

  151. Mom’s Macaroni And Cheese

    I got this recipe from my Mom, who made the best macaroni and cheese in the known universe. Even when I was a kid, I would refuse to eat any other macaroni and cheese. Hers was so different! I’m now in my 40’s and I have searched the world over and not found any macaroni and cheese anything even remotely like my Mom’s.


    Because it is a baked casserole; and making a cheese sauce isn’t, never was, and never will be part of the recipe.

    1 lb. elbow macaroni (or tiny shells)
    1.5 to 2 lbs. extra sharp cheddar cheese
    (you can mix white and yellow if you like, but its gotta be extra sharp and/or New York sharp)
    1.5 to 2 cups of milk
    grated parmesan cheese
    black pepper (coarsely ground or freshly ground preferred)
    paprika (optional)

    Cook macaroni according to package directions–best to leave it a little al dente. Rinse in cold water. Drain well.

    Shred or coarsely grate the cheddar cheese.

    Lightly grease a 2 qt casserole dish or baking pan with either cooking oil spray or (if you want a more old-fashioned taste) butter.

    Put in a layer of macaroni. Sprinkle a little black pepper. Put in a layer of cheese. Sprinkle with black pepper. Use as much or as little pepper as you like.

    Then another layer of mac. Sprinkle pepper.
    And another layer of cheese. Sprinkle pepper.

    Repeat until you reach the top or run out of ingredients. Always finish with a layer of cheese.

    Sprinkle a little paprika on top. Pour milk evenly over casserole. Sprinkle grated parmesan cheese over the top–the more you sprinkle, the more crust you’ll have! Sprinkle a little more paprika over the top.

    Bake at 350 degrees for at least an hour, no more than an hour and a half (a lot depends on how deep your casserole dish is). You want to get the top nice and brown and toasted. If the casserole dish seems too full, put a baking sheet underneath to catch any drippings.

    There is no comfort food as comforting as this! If your family is like mine, double the recipe and eat it for breakfast and lunch all week long!

    Mom's Macaroni and Cheese

  152. As a mushroom hunter, I can’t eat too many wild mushrooms. The dried ones actually add more flavor. I make this often in the winter as a warming, tasty and dare-I-say good for you food because mushrooms have incredible health benefits. But no one needs to know that. If you have a pressure cooker, you can cut the cooking time in half but since most people don’t, I’ve included only the stove top directions. It fills your house with the heady aroma of the mushroom forest, turning a few simple ingredients into a filling dish.

    Farro and Wild Mushroom Stew
    Serves 4-6
    Farro tastes nutty and has a firm texture. Combined with mushrooms of various types, it is hearty comfort food at its best.

    2 cups farro, soaked over night or all day, drained

    1 tablespoon oil
    1 medium onion, diced
    3 cloves garlic, minced
    3 cups sliced crimini or white mushrooms
    1 cups sliced shiitake mushrooms
    ¼ cup dried porcini or other wild mushrooms
    4-6 cups vegetable stock
    1 bay leaf
    3 sprigs fresh thyme
    Salt and freshly ground black pepper, to taste
    Chopped Italian parsley, for garnish
    Grated Parmesan or Romano cheese (optional)

    Heat the oil in a medium saucepan over medium heat. Add the onion and sauté for 3 minutes. Add the garlic and mushrooms and sauté another 7 minutes. Add the barley, 4 cups of stock, the bay leaf and thyme sprigs. Bring to a boil and then reduce the heat to a simmer. Cover and let cook for 30 minutes and check the liquid level. If it seems too dry, add another cup of stock. When the farro is firm but cooked through, about 45 minutes, and the mixture is slightly runny it is done. Remove the bay leaf and thyme stems. Stir in the salt and pepper. Serve garnished with parsley. Pass cheese on the side, if you like.

  153. The comfort food recipe contest is now closed. Thanks to everyone who submitted and shared their delicious recipes! If you haven’t had a chance to enter your best recipe, please feel free to post it here – it won’t count toward the contest, but we always love to see new recipes!

  154. Foods to comfort the Soul

    Treacle Sponge and Custard

    This hot dessert (or ‘pudding’ because everything that comes after the meal and is sweet is referred to as ‘pudding’ in England) was a particular favorite at school. It was baked in long metal tins and served up by the prefect at the top of the table. Everyone yearned for the very last serving as that was when all the hot treacle was scraped from the bottom of the tin and ladled onto the plate beside the sponge. Topped with dollops of sweet custard, this is a winner on a cold, blustery day. Although the original recipe calls for steaming, this baked version produces a lighter sponge and takes far less time.

    An English Desert
    4oz softened butter
    4oz granulated sugar
    Grated rind of 1 lemon
    2 eggs, lightly beaten
    11/4 cups flour, sifted
    I teaspoon baking powder
    Pinch of salt
    2 teaspoons milk
    4 tablespoons of Lyle’s Golden syrup (available in the British section of most grocery stores) or you can substitute dark corn syrup.

    Cream the butter and sugar in a bowl with an electric beater until light and fluffy and pale yellow in color. Stir in the eggs a little at a time, then fold in the flour, lemon rind, baking powder and salt. Add the milk last.

    Grease a pudding bowl or any oven-proof casserole dish and pour the syrup into the bottom. Spoon the sponge mixture on top.

    Bake in the oven for 45 minutes or until the top is golden brown and a toothpick, when inserted, comes out clean.

    Turn the pudding out onto a serving dish or serve straight from the oven making sure to scrape every last bit of syrup over the sponge.
    Serve with hot custard.


    Bird’s Custard is as British as fish and chips. If you can find this powder in the grocery store, follow the directions on the box and serve alongside the treacle sponge.
    If not, here’s the classic egg custard before Bird’s came along.

    11/2 cups milk
    1 tablespoon sugar
    2 teaspoons cornstarch
    3 egg yolks
    ½ teaspoon vanilla essence.

    In a bowl, mix the sugar and cornstarch with 2 tablespoons of the milk. Add the egg yolks and blend well.
    Heat the remainder of the milk in a heavy bottomed pan until very hot and pour over the egg mixture, stirring continuously.
    Return the mixture to the pan and bring to a boil. Remove from heat and stir in the vanilla essence. Serve hot.

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  156. Of course everyone wants to vote for their own, as well as I did…And then I remebered the Cassolet! I vote for
    #32 because nothing warms a cold New York day than a really good Cassolet. And the best part is there is still some left for when you are snowed in. You can just pull out a good red, and tuck in for a few days. There is nothing better than really relaxing in Manhattan, it’s a rare thing and it’s Heaven when the streets are quiet and the snow is falling softly on the window pane.

  157. I vote for 134 Chrissy Fahey’s Ribs. They are so good – better than any of the ribs in my favorite Carmel eatery!

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  159. from Williston, VT

    Sorry to have missed the deadline, but this recipe is worth it!

    Left over pot roast makes the BEST EVER VEGETABLE BEEF SOUP

    Meal #1 cook a pot roast, preferably in a crock pot…serve with potatoes and a salad/veg for a complete meal.
    Meal #2:
    use the left over pot roast to make the BEST SOUP ever! The ultimate comfort food for my family! Even my young children love it!! And it’s so simple to make!

    1. Turn oven to 425. Roast following veggies for 45 minutes: I large onion, chopped
    2 parsnips, peeled and diced (or sweet potatoes)
    2 carrots, peeled and diced
    2 potatoes, cubed
    4 cloves garlic, each quartered
    Drizzle vegetables with olive oil (1 tsp)
    as well as balsamic vinegar (1 tsp)

    2. In a large soup pot pour 32 oz low sodium V8 juice as well as 32 oz chicken broth…heat .
    3. Once the vegetables are roasted, add to liquid on stove, along with shredded pot roast (2-3 cups), 1 can of corn (drained), 1 cup of lentils and 3 Tbsp of fresh thyme.
    4. Simmer 15 minutes and season with pepper to taste…enjoy on a cold, wintery evening!

  160. @chels I know what you mean, its hard to find good help these days. People now days just don’t have the work ethic they used to have. I mean consider whoever wrote this post, they must have been working hard to write that good and it took a good bit of their time I am sure. I work with people who couldn’t write like this if they tried, and getting them to try is hard enough as it is.

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  165. I have a vegetarian eating friend. Can I substitute vegetable broth instead of chicken broth in cheese broccoli soup? Will it be the same or do I need other spices to help with the flavor?

  166. Hi Sue,

    I’m not the author of the original recipe, but I’d say that absolutely you can! I think it’ll still taste great, but if you want to replace some of the umami you might lose by switching (although cheese tends to have plenty of umami), you might try sneaking a little ground dried mushroom (porcini or shiitake) into the soup (how to grind mushroom powder).

    If your friend is pesco-vegetarian, another trick is to sneak in some fish sauce – just enough to add umami without adding any discernible fishy flavor. I wouldn’t have believed this would work, but our chef proved it in this butternut squash soup recipe. Just keep in mind that fish sauce is very briny, so you want to be careful with the salt levels. I wouldn’t add any salt until you’ve put in the fish sauce and the cheese, then taste.

    Marx Foods

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