Need some comfort food recipes
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Need some comfort food recipes
| Thu, 04-06-2006 - 11:30am |
Hi Kids:
I was wondering if anyone would have any comfort food recipes,that they would be willing to post for me?? I will make a short list of some comfort food recipes,and if you have any recipes for these,please post them!! Thank you very much!! Winnie *BLUSHES* Here are the recipes that I would like to have:
Salsbury steak or Swiss steak,what is the difference between these two things anyway?? If anyone has recipes for both of these dishes,please post them!! *SMILE*
Chicken Fried steak with gravy
Meatloaf
Onion Rings
Pasta salad recipes
Hamburger gravy
Sausage gravy
Beef stew
Chicken pot pie
Thank you for any recipes that you could give me for these recipes,I appreciate it so much!! Winnie *BLUSHES* and *SMILES*

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This is my mom's recipe and I love it to death!
River's Pasta
Use some bow tie, spiral or other sort of fun pasta
bell pepper
feta cheese
spring or red onion
black or green olives
canned artichoke hearts (cut up a bit smaller)
cucumber
Newman's Own Oil & Vinegar (for the dressing)
I think that is about all she puts in, but it changes with what she has on hand and anything can be added or subracted to your likings.
And I'm sure I have more of those recipes, let me dig a bit...
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Whole Baked Onion Recipe
from Vidalia Restaurant.
Serves four:
8 T butter
4 T brown sugar (optional)
4 shallots, chopped
4 cloves garlic, chopped
4 t chopped fresh rosemary
4 t chopped fresh thyme
8 T sherry vinegar
4 T beef, chicken, veal or other good stock
4 whole Vidalia or other sweet onions
A few tablespoons good olive or other salad oil
4 large shiitake (or other variety) mushroom caps
4 oz Smithfield ham (or other smoked ham or bacon), diced 4 T chopped chives
1 ripe tomato, diced
salt and freshly cracked pepper
4 pieces of aluminum foil, each around one foot square
Instructions:
Preheat oven to 350 degrees. Lay each piece of foil flat, and spoon 1/4 of each of the first six ingredients (the butter, brown sugar if desired, shallots, garlic, rosemary and thyme) onto the center of each piece.
For each onion: cut off the shriveled end, then cut 6-8 shallow slits just through the brown peel, going lengthwise all the way from the shriveled end to the root; pull back the flaps of peel in a bunch, like a pony tail, over the root; plop the onion on top of the pile of seasonings on the foil, and then bunch the foil all around it, so the whole onion is completely wrapped -- except for the bunched up onion peel, which should be poking out the top.
Pour 1/4 of the sherry vinegar and stock, plus a few pinches of salt and pepper, into each of the foil packets before giving the foil a final pinch to seal it well, and bake on a cooking sheet for around 45 minutes or until soft. (Note: the onion peel will be black.)
When the onion is done, heat a T or so of butter or olive oil in a saute pan over medium high-high heat, add the mushroom chunks and ham and saute until slightly browned, stir in the diced tomato, pour in the juices from the onion packets, stir until hot and then remove from heat. Salt and pepper to taste, add a bit more sherry vinegar if desired, and then whisk in additional salad oil (if desired) to make it into a vinaigrette.
Put each onion in the center of a plate and spoon sauce around it, sprinkle with chives ...
...Enjoy
Country Beef Stew
1/2 cup dry navy beans or one 15-ounce can white beans,* rinsed and drained
4 cups water
1/4 cup all-purpose flour
1/2 teaspoon pepper
2 pounds boneless beef chuck pot roast, cut into 1-inch pieces
3 tablespoons olive oil
1 medium onion, cut into thin wedges
3 cloves garlic, minced
2/3 cup dry red wine
1 14-ounce can beef broth
1 cup chopped tomato
2 teaspoons dried thyme, crushed, or 2 tablespoons snipped fresh thyme
4 medium carrots, cut into 1/2-inch slices
2 medium parsnips, cut into 1/2-inch slices
Snipped fresh parsley (optional
. If using dry beans, rinse beans. In a large saucepan combine drained beans and the 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
2. Place flour and pepper in a plastic bag. Add beef pieces, a few at a time, shaking to coat. In a 4- or 6-quart Dutch oven brown half of the beef in 1 tablespoon of the hot oil; remove beef. Add remaining oil, remaining beef, onion, and garlic to Dutch oven. Cook until beef is brown and onion is tender. Drain fat, if necessary. Stir in wine, scraping until the brown bits are dissolved. Return all beef to Dutch oven. Stir in beans, soup stock or broth, tomato, and dried thyme (if using). Bring to boiling; reduce heat.
3. Simmer, covered, for 1-1/2 hours. Add carrots and parsnips. Return to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes more or until beef and vegetables are tender. Stir in fresh thyme (if using). If desired, garnish with parsley. Makes 6 servings.
*Note: If using canned beans, decrease soup stock or broth to 1 cup.
Southern Comfort Chicken
4 chicken legs-thighs
2 tablespoons olive oil
1 tablespoon butter
1 small onion, chopped
4 ounces mushrooms
fresh parsley, finely chopped
1 teaspoon lemon juice
5 ounces Southern Comfort
salt and black pepper
Preheat the oven to 375 F degrees.
Fry the chicken joints in the oil and butter until browned.
Put them aside in a casserole dish.
Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes.
Add the mushrooms, parsley, lemon juice, Southern Comfort and seasonings.
Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints.
Cover and cook in the 375°F oven for about about an hour
Hamburgers with Brown Gravy (TOTAL Comfort Food aka "Meat Cakes")
1 1/4 lbs ground beef
3 5/8 pieces bread, broken into small bits
5/8 envelope onion soup mix, dry
salt, to taste
1/3 teaspoon pepper
1 1/4 tablespoons ketchup
1/3 teaspoon garlic powder
1 1/4 teaspoons parsley flakes
1 1/4 eggs
1 1/4 envelopes brown gravy mix
1 1/4 cups water
6 servings
Combine ground beef, bread, soup mix, salt, pepper, ketchup, garlic powder, parsley and eggs in a large bowl until well mixed.
Prepare each burger with approx 1/3 cup of meat mixture and form into patties about 1/2 inch thick.
Heat a 12" skillet over med-high heat and fry burgers for about 5 minutes on each side, until they are almost done.
Remove burgers to a plate and discard all but about a tablespoon of drippings from skillet.
Lower heat under skillet and prepare brown gravy with water in a bowl or measuring cup; slowly pour into skillet, stirring constantly, scraping up any brown bits from the bottom.
When gravy has thickened, place burgers back in the pan and cover.
Simmer for about 20 minutes, or until burgers are done.
Serve with mashed potatoes or egg noodles.
YUMMY!
Easy Meatloaf
1 1/2 lbs ground beef
2 egg
1/2 cup breadcrumbs
1/3 cup steak sauce (e.g. A-1) Or catsup
1/3 cup milk
1/4 cup chopped onions (Can use onion soup mix)
6 servings
Mix together.
Place in loaf dish.
Bake at 350 degrees for 1 and 1/2 hours.
Easy Salmon Recipe
6 salmon fillets
1 (7 ounce) package dry Italian salad dressing
1/2 cup water
2 tablespoons lemon juice
1 cup mushrooms
6 servings
Mix together.
Place in loaf dish.
Bake at 350 degrees for 1 and 1/2 hours.
Easy Pasta Salad Recipe .
2 cups cooked pasta (fussili/rigatoni is nice)
2 tomatoes, diced
2 green onions, sliced thin-diced (any onion is good-I usually add about 1/4 cup or more)
1 medium green pepper, diced
1/2 red pepper (optional)
1 medium cucumber, diced
1 cup celery, diced (optional)
DRESSING
2/3 cup white sugar
1/2 cup oil (light is best-use your favourite oil)
1/3 cup ketchup
1/4 cup white vinegar
1 teaspoon seasoning salt
1/4 teaspoon pepper
1 teaspoon paprika
6 servings
mix the cooked pasta (once it has cooled) with the diced vegetable.
in a seperate bowl (a large measuring cup works well) combine the ingredients for the dressing.
stir until the sugar is dissolved and it is mixed well, a whisk works well.
pour over the pasta and mix well.
put in the fridge a few hours.
t's even more tastier the next day.
This salad is great for BBQ's and to bring to a cottage.
ENJOY!
Note: the optional vegetables add flavour and taste, they are great for colour also.
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Easy Salmon Pasta Recipe
2 cups penne pasta
1 1/2 cups whipping cream
1 (7 3/4 ounce) can red salmon, preferably skinless/boneless
1/4 cup parmesan cheese
2 tablespoons chopped green onions
salt and pepper, to taste
3 servings
In a large pot of boiling salted water, cook pasta according to package directions -- until al dente; drain well.
Meanwhile, in a large skillet, bring cream to a boil; boil for 3 minutes or until reduced and slightly thickened.
Stir in one can of salmon (red looks best), drained well and bones removed, the cheese and the drained pasta.
Season with salt and pepper to taste and toss lightly.
Turn on your hot water tap until water runs hot and warm the bowl you will serve pasta in; pat dry.
Place pasta in the serving dish.
Sprinkle with chopped green onion and serve with extra parmesan to sprinkle on top.
Dog Musher's pie
1 1/2 lbs ground beef
6 large potatoes
2 (10 1/2 ounce) cans beef gravy,creamed soup or bbq/steak sauce
1 can corn (not creamed!)or other favorite veggies
salt, to taste
pepper, to taste
chopped onions, to taste
1 cup milk
3 tablespoons butter
6-8 serving
Preheat oven to 350f.
Peel and cut potatoes into quarters, place in boiling water till soft.
About 20 minutes. (or use instant potatoes...follow directions on box)
When potatoes are done, drain and place in large mixing bowl.
Add butter, milk, salt and pepper to potatoes.
Beat on low speed for about 3-5 minutes.
Brown ground beef in skillet, drain, return to skillet.
Add 1 can of gravy to ground beef, heat up again. (Season with onions,soups or sauce of your choice till it smells good)
In a deep (not too wide) baking dish, add ground beef.
On top of that, add the corn, on top of that, add the mashed potatoes.
Do not cover.
Place in pre-heated oven for 15-20 minutes.
Serve with biscuits and salad.
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