What are comfort foods? They are foods that usually remind us of comforting childhood memories and generally personify home cooking. They invoke feelings of nostalgia, safety, and security. Are you in the mood for some down home comfort foods? Try these top rated and hearty recipes your family will love!
Baked Macaroni & Cheese
1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
Fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs, buttered
1 Preheat oven to 400°F.
2 Cook and drain macaroni according to package directions; set aside.
3 In a large saucepan melt butter.
4 Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5 Pour milk and cream in gradually; stirring constantly.
6 Bring to boiling point and boil 2 minutes (stirring constantly).
7 Reduce heat and cook (stirring constantly) 10 minutes.
8 Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9 Remove from heat.
10 Add macaroni to the saucepan and toss to coat with the cheese sauce.
11 Transfer macaroni to a buttered baking dish.
12 Sprinkle with breadcrumbs.
13 Bake 20 minutes until the top is golden brown.
1 1/2 lbs ground beef
1 slice bread (broken or chopped finely)
1 small Vidalia onions or 1 small sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half
4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm
1/2 cup ketchup
1 Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
2 Smooth out top.
3 Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
4 Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
1 1/2 cups frozen corn kernels
2 tablespoons butter
1 large onion, chopped
1 stalk celery, chopped
1 1/4 lbs ground beef
1 garlic clove, minced
2 tablespoons flour
1 cup beef broth
1 cup diced canned tomatoes or 1 cup crushed tomatoes in puree
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 1/2 teaspoons Worcestershire sauce
Salt and pepper
Mashed Potato Topping
6 cups peeled and chopped potatoes
2 teaspoons salt, plus salt to taste
4 tablespoons butter
1/2 cup sour cream
1/4-1/2 cup milk
1 -1 1/2 cup grated white cheddar cheese
1 Cook the corn according to the package instructions. Drain and set aside.
2 Start the potatoes for the topping. Put them in a large pot with enough water to cover them by a couple of inches. Add about 2 teaspoons of salt to the water. Bring the potatoes to a boil, uncovered, over high heat. Cook them for 10 to 13 minutes. Meanwhile, make the meat filling.
3 Melt the butter in a large skillet over medium heat. Sauté the onion and celery in the butter, stirring often, for about 5 to 6 minutes.
4 Add the ground beef to the pan and break it up with a wooden spoon as it browns. Remove the skillet from the stove. Carefully spoon out the fat and discard.
5 Put the skillet back on the burner and set the heat to medium low. Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, then the herbs, reserved corn, and Worcestershire sauce.
6 Gently simmer the mixture for several minutes, partially covered, then add salt (1/4 teaspoon, give or take a little) and pepper to taste. Transfer the mixture to a large buttered casserole. Set the oven to 400°, and while it heats, check to see if your boiling potatoes are done.
7 To test the potatoes, use a slotted spoon to transfer a cube from the water to a cutting board and allow it to cool for 30 seconds or so. If you can slice through the chunk easily with a butter knife, the potatoes are done.
8 Set a large colander in the sink and drain the potatoes. Transfer the drained potatoes to a large mixing bowl and scatter the butter pieces over them. Spoon the sour cream here and there over the hot potatoes as well. Wait several minutes for the butter to melt and the sour cream to warm so the ingredients will be easier to blend, then partially mash the potatoes with a hand masher.
9 Switch to an electric mixer set at medium speed and continue to mash, adding enough milk to make medium-soft mashed potatoes.
10 Salt the potatoes to taste and spoon them evenly over the filling. Sprinkle the cheese over the top, then sprinkle on some paprika. Bake the pie on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several minutes before serving.
Homemade Chicken Pot Pie
1 1/2 cups potatoes, diced
1/2 cup margarine or 1/2 cup butter
1 cup onion, chopped
1 cup celery, chopped
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup all-purpose flour
2 (15 ounce) packages refrigerated pie crusts
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups cooked chicken, chopped
Salt and pepper
1 Sauté potatoes in margarine for 5 minutes in a Dutch oven.
2 Add onion, celery and thawed frozen vegetables.
3 Sauté for another 10 minutes.
4 Add flour gradually to the sautéed mixture, stirring constantly for one minute.
5 Allow refrigerated pie crust to come to room temperature.
6 Meanwhile, combine chicken broth and half and half.
7 Gradually stir into the vegetable mixture.
8 Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
9 Add chopped chicken, stirring well.
10 Add additional salt and pepper to taste.
11 Preheat oven to 400 degrees Fahrenheit.
12 Spray a 9 X 13 casserole with nonstick spray.
13 Place pie crust on the bottom of the pan to cover, cutting to fit.
14 Pour chicken/vegetable mixture over the pie crust.
15 Top with the remaining pie crust.
16 Cut vents in the top crust.
17 Bake for 40 minutes or until crust is golden brown.
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