View Full Version : Comfort Food recipes

September 28th, 2005, 08:21 PM
I thought we could share some of our favorite comfort foods....

a lady used to make this for me all the time... it was sooo good...

Squash cassarole
One cup crushed buttermilk (not sweet) cornbread

2 cups washed peeled boiled and mashed yellow squash

2 eggs

1 cup of cheese

1 cup of mayonase

one or one half cup of sour cream

12 crushed Soda crackers

one packed of hidden valley ranch dressing mix

mix all ingredients together except the corn bread....
then top with the corn bread crumbs....
cook at 350 degrees for 30 or around 45 mins or untill spongy to the touch....

good stuff.... and its a simple recipe you can play around with....
whats your comfort foods????

September 28th, 2005, 09:29 PM
Corn Casserole

1 Can of corn

1 Can of creamed corn

1 stick of butter, melted

1 package (small like Jiffy) of cornbread mix

1 egg

1 3 tablespoons of sugar

2 cups of sour cream

Mix all together in to a round 8 inch casserole dish and put into an oven for 350 degree oven for 45 minutes.


September 28th, 2005, 10:28 PM
Creamed Corn

2 cans of corn (drained) - or 1 package frozen corn
1 package cream cheese (8 ounces)
1 Tablespoon butter/oleo
1/4 cup milk

Heat all together gently in large saucepan, season and serve.
My ex-son-in-law gave me this recipe. It's become a family standard, I take it to all our family gatherings. You can also use green beans for this recipe.

September 29th, 2005, 12:37 AM
Reminds me of my childhood. I consider it a double comfort since making them is relaxing as well.

2 packs dry yeast
1/2 cup 100 degree F water
1 tsp sugar
3/4 cup butter-flavored shortening
2 egg yolks
2 tsp salt
1 large can evaporated milk plus hot water == 2 cups milk
6 cups flour
melted butter
1-2 loops Nemecek kielbasa
1 package sliced pepper jack
1 jar sweet bavarian kraut - drained

Dissolve yeast in water and sprinkle with 1 teaspoon sugar. In kolache bowl cream sugar and shortening. Add yolks and salt and mix well. Add the foaming yeast and about 1 cup of flour. Mix slowly with cedar spoon. Add all the milk and continue adding the remaining flour. Mix until dough becomes glossy and chases the spoon.
Cover and let rise until double in size. (about an hour)

Slice kielbasa into 2 inch chunks then cut each chunck into 4 quarters. Saute chunk sausage in skillet with black pepper and 1 clove crushed garlic. Cut egg-sized portions off of the dough and press a small chunk of sausage and 1 inch square piece of cheese into dough. Sprinkle threads of kraut inside then wrap and pinch bottom.

Brush tops with butter and place on greased pan 1 inch apart. Let rise again until light.

Bake 400-degrees for 15 minutes.

See if you can wait until they cool before eating...

Of course there's also the fruit and cream cheese desserty ones... but that's less comfort and more PASSION. :hearteyes

If anyone actually wants to try this maybe PM me I'm not sure I explained it too well. :X But pretty good off the top of my head!

September 29th, 2005, 09:14 AM
This is one of my favorite Fall soups.

Portuguese Kale & Potato Soup

2 cloves garlic, fine chopped
1 1/2 C onion, fine chopped
3/4 C carrot, sliced thin
1/4 C olive oil
1 lb. (about 2 large) russet potatoes, peeled, cut into 1" pieces
4 C chicken broth
1 bay leaf
3/4 lb Spanish chorizo (or kielbasa), cut into 1/4" pieces
3/4 lb (about 8 C packed) kale, stems discarded, leaves washed, dried and shredded thin
1 lb red potatoes cut into 1" pieces

In kettle cook garlic, onion & carrot in oil till soft. Add russet potatoes, broth, bay leaf and 4 C of water; bring to boil & simmer covered 10 - 15 mins or till potatoes are tender. While simmering, cook chorizo (or kielbasa) until browned & drain. Transfer cooked potatoes to blender with about 1 1/2 cooking liquid & puree till smooth (you can use a hand blender in the same pot instead). Return puree to broth mixture in pot and add chorizo, kale, red potatoes, salt & popper to taste, summer till potatoes are tender. Remove bay leaf, adjust seasonings.

September 29th, 2005, 12:20 PM
BUMP. We want more recipes!!!

September 29th, 2005, 02:32 PM
Potato Latkes

2 medium potatoes
1 egg(beaten)
1/4 cup flour
vegetable oil

Peel and coarsely grate the potatoes.
Mix with the beaten egg and flour.
Drop teaspoon size pancakes into hot vegetable oil.
Brown on both sides.
Serve with applesauce.

Gypsy flower
September 29th, 2005, 02:40 PM
No real recipe just a great big hot fudge sundae on a rainy day

September 29th, 2005, 02:51 PM
More more more!

acorn elf
September 29th, 2005, 04:22 PM
Have some peanut butter clay.

Peanut butter
powdered milk

Mix some up till it's like playdough. Then play with it.. then eat it. Yum.

Astara Seague
September 29th, 2005, 04:23 PM
Drppy warm carmelcorn and cashews

September 29th, 2005, 04:52 PM
Chocolate Toffee Cracker Candy

Line a cookie sheet with foil.
Cover the foil with a single layer of saltine crackers (about 35 small squares).
Preheat the oven to 400 degrees.
Melt 1/2 cup butter (1 stick) in saucepan with 1/2 cup packed brown sugar.
Stir over low heat until melted and mixed.
Bring to a low boil and boil for 3 minutes without stirring.
Pour carefully over crackers.
Put the pan into the oven for 7 minutes.
Remove pan from oven and immediately sprinkle a 6 ounce bag of chocolate chips on top.
Spread the melted chocolate evenly and sprinkle with chopped nuts or sliced almonds.
Let cool and break apart to eat.

September 29th, 2005, 06:56 PM
Potato salid (not a presise recipe, one of those family recipes your just taught)

one egg boiled for ten minuets and then cubed

about 5 or 6 potatos(depending on size... if there really big about 3) peeled and cubed and boiled for about 5 minuets or untill soft... let cool or you'll have mashed tator salid

add about half cup or a cup of mayo

a tablespoon of dill pickle relish

mustard to taste (I would estimate around a little less than a half cup) just untill it has a yellow color and is'nt a over powerd taste

about 5 shakes of celery salt or to taste...

blam you have mustard potato salid... :drool:

September 29th, 2005, 07:00 PM
Chocolate Toffee Cracker Candy

Line a cookie sheet with foil.
Cover the foil with a single layer of saltine crackers (about 35 small squares).
Preheat the oven to 400 degrees.
Melt 1/2 cup butter (1 stick) in saucepan with 1/2 cup packed brown sugar.
Stir over low heat until melted and mixed.
Bring to a low boil and boil for 3 minutes without stirring.
Pour carefully over crackers.
Put the pan into the oven for 7 minutes.
Remove pan from oven and immediately sprinkle a 6 ounce bag of chocolate chips on top.
Spread the melted chocolate evenly and sprinkle with chopped nuts or sliced almonds.
Let cool and break apart to eat.

Those ARE awesome! I love the sweet/salty!

October 2nd, 2005, 07:45 PM
I first made this in high school home ec and thought it was nasty but then I started craving it once I got older. Very, very simple to make.

Tater Tot Casserole

1 lb ground beef
1 small onion, chopped
1 can cream of celery or chicken soup
1 can green beans, drained
1 box tater tots

Preheat oven to 350.
Brown ground beef and onion, drain fat. Mix in soup and green beans. Season with salt and pepper to taste. Place into an 8 x 8 pan and cover with tater tots. Bake for 1 hour.

October 2nd, 2005, 07:52 PM
Fried Donuts!

1 tube of biscuits (the kind in the dairy section of the store)
Vegetable oil/canola oil/whatever you fry stuff in
Powdered sugar
Paper bag

Open the tube of biscuits and lay them out on a cutting board. Cover the bottom of a skillet with oil to about 1/4" thick and turn on the burner so it heats up. Take the top to the oil or a bottle cap and press into the middle of the biscuits to make holes.

Once the oil is hot, put the donuts in the oil, flipping over often so they don't burn. Take them out when golden brown and put on papertoweled plate. Place them in a paper bag with about 3/4c of powdered sugar and shake. Take them out and put them on another plate to be eaten!

Refill the paperbag with sugar as needed, and voila!


October 7th, 2005, 07:16 AM
Potato and Leek soup!

http://www.deliaonline.com/recipes/leek-onion-and-potato-soup,1717,RC.html (http://www.deliaonline.com/recipes/leek-onion-and-potato-soup,1717,RC.html)

October 7th, 2005, 01:51 PM
Chocolate Toffee Cracker Candy

Line a cookie sheet with foil.
Cover the foil with a single layer of saltine crackers (about 35 small squares).
Preheat the oven to 400 degrees.
Melt 1/2 cup butter (1 stick) in saucepan with 1/2 cup packed brown sugar.
Stir over low heat until melted and mixed.
Bring to a low boil and boil for 3 minutes without stirring.
Pour carefully over crackers.
Put the pan into the oven for 7 minutes.
Remove pan from oven and immediately sprinkle a 6 ounce bag of chocolate chips on top.
Spread the melted chocolate evenly and sprinkle with chopped nuts or sliced almonds.
Let cool and break apart to eat.
Ooooh...these sound good and age appropriate for my budding chef to make himself.Do they store well? I'm thinking they would make perfect Christmas gifts for his teachers....especially his Home Ec teacher.

October 7th, 2005, 02:01 PM
I know I've posted this here before....but it really is my favorite comfort food,along with a potato cheese soup I've made once before but can't remember the recipe to.



Bread dough (enough for filling)
1 lb Hamburger
1/2 Head cabbage
1/2 Medium onion
Salt and pepper to taste

Make your bread dough according to it's instructions...or you can use frozen already made bread dough and allow to thaw,meanwhile, make the filling.
Brown the hamburger and drain, then return to pan. Add cabbage and onion and cook down. Salt and pepper to taste.

Let dough rise, then punch down and roll a portion to 1/4" thickness. Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each. Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.

Bake in pre-heated 375 degree oven for 20 minutes or until brown.

If I can find a similar recipe for the soup,I'll post that as well.

October 7th, 2005, 03:13 PM
Potato and Leek soup!

http://www.deliaonline.com/recipes/leek-onion-and-potato-soup,1717,RC.html (http://www.deliaonline.com/recipes/leek-onion-and-potato-soup,1717,RC.html)

Gods, I love that soup! I haven't made it since last winter, guess I'll have to soon!

October 7th, 2005, 05:50 PM
I love potato soup. It would be great to have a recipe for potato/cheese soup. Yummy. I made a pot of chili for supper Thursday night. I like it with cheese on top or maybe a little sour cream. My daughter puts cream cheese in hers. :huh:

About the toffee bars storing well, I dunno. They don't last that long around here. :lol:

October 7th, 2005, 10:29 PM
Egg Drop Soup

1 egg
1 can of chicken broth
1 boiled chicken
tsp. salt
lemon half
1 tablespoon corn starch
cooked rice
1 cup of water

open a can of chicken broth, add salt and start to simmer, while this is going on, chop up the chives, and chicken. Then when it starts to boil, add the cornstarch and then mix in the water, add the chicken, rice and chives, and finally crack open an egg right over the boiling soup. Finally squeeze in some lemon juice, and let the egg cook. It can serve up top eight people, and it has a very subtle flavor. it is also awesome when you are sick, or sad.

October 8th, 2005, 10:16 AM
Creamy potato and cheese soup

2 tablespoons butter
1 cup diced onion
2 1/2 cups peeled and diced potatoes
3 cups chicken broth
1 cup heavy cream
1 3/4 cups shredded sharp Cheddar cheese
1/4 lb. crispy bacon
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
Puree potato mixture in a blender or food processor or using an immersion blender(leave some potatos out if you enjoy a chunky texture); return to pot over medium heat. Stir in cream, cheese,bacon, pepper, and salt. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

October 8th, 2005, 10:28 AM
Thanks for sharing the recipe, Zoritsa. Today would be a perfect time to try it because it got really cold here last night - but I'm the only one at home and I'm leaving soon to work at the Renaissance Festival. Maybe on Monday. *drool*

Sage Rainsong
October 8th, 2005, 11:07 AM
Chocolate chip Pancakes:

1-1/4 cup flour
1 tbsp sugar
1/4 tsp cinnamon
1 tbsp baking powder
1/4 tsp salt
2 eggs
1 cup milk
4 tbsp melted butter
3/4 tsp vanilla
3/4 cup chocolate chips
Cooking Instructions:
Preheat griddle or skillet.
Combine flour, sugar, cinnamon, baking powder and salt in a large bowl.
Mix together liquid ingredients and beat into dry mixture until smooth.
Fold in the chocolate chips.
Pour 1/4 cup batter for each pancake onto hot griddle.
Cook until the bubbles that form on top begin to pop, before flipping, then cook a minute or so.
Serving Suggestion:
Serve immediately topped with your favorite syrup

October 8th, 2005, 03:04 PM
Stuffing made with onions, celery, grated macintosh apples, bread cubes, chicken stock, grated carrots, dried cranberries, a bit of basil, butter, ground sage, salt, pepper, savory, thyme and parsley. _wiz_

Lilith Morgaine
July 27th, 2007, 02:22 AM
My comfort food...... :D

Reese's Peanut Butter Cups

12 paper muffin cups
One 12-ounce pkg. milk chocolate chips
1 cup reduced-fat peanut butter
1/2 cup powdered sugar
1/4 teaspoon salt
Paper muffin cups and chocolate -- what a glorious day!

1. Cut the top half off of the muffin cups so that they are
2. Pour the chocolate chips into a glass bowl and melt them
in the microwave: Microwave at 50% power for 2 minutes. Stir
the chips gently, and let them sit for a minute or so. If the
chocolate needs more melting, microwave those chippies again at
half power for 30 seconds. Stir gently. Continue the process,
stirring gently as you go. But be very careful not to overcook
the chocolate or it'll seize up on you like day old Carolina roof
3. Using a teaspoon, spoon a portion of the chocolate into the
middle of a muffin cup. Draw the chocolate up the edges of the
cup with the back of the spoon. Coat the entire inside of the
muffin cup with chocolate and place it into a muffin tin. Repeat
with the remaining muffin cups and then put the whole muffin tin
in the fridge so that the chocolate hardens.
4. Combine the reduced-fat peanut butter, powdered sugar and salt
in a medium bowl.
5. When the chocolate in the muffin cups has hardened, pop the
sweetened peanut butter into the microwave oven on full power
for 1 minute. This will soften up the peanut butter so that it
easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the
chocolate-coated cups. Leave room at the top for an additional
layer of chocolate, which we'll add later. Pop the candy back
in the refrigerator to harden the peanut butter. This should
take an hour or so.
7. When the peanut butter filling has hardened, re-melt the
chocolate chips in the microwave on half power for 30 to 60
seconds. Use a teaspoon to spread a layer of chocolate over
the top of each candy. Chill the candy once again to set up
the chocolate.
8. Finally, remember to take the paper off the outside of the
peanut butter cups before eating them.
Makes 12 candies.

Red Lobster Cheese Biscuits

1 cup Milk
1/3 cup Mayo
1 tablespoon Sugar -- or
3 packages Sweet & Low
2 cups Self-rising flour
1/4 cup Kraft's American cheese -- grate
Liquid margarine
Garlic powder
Kraft American Cheese food

Combine milk, Mayo, sugar and flour. Beat with mixer at high speed, not
quite 1 minute until smooth and completely combined. Remove beaters. Use
rubber spatula to streak the dough with 1/4c cheese food. Drop batter
equally between 10 paper-lined muffin wells. Drizzle top of each with ts
liquid margarine and dust each with a little garlic powder plus 1 scant ts
additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown
and tripled in size. Cool in pan on racks for 30 minutes. Add only enough
flour so batter drops from spoon.

KFC Cole Slaw

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

1. Be sure cabbage and carrots are chopped up into very fine pieces
(about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk,
vinegar, and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12.

Cinnabon Cinnamon Roll

Serving Size : 12
Categories : Rolls
1/4 cup warm water, 1 cup milk -- room temperature
1 large egg -- beaten, 1/4 cup butter -- softened,
1 tablespoon sugar
1/2 teaspoon salt, 4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
1 tablespoon bread machine yeast FILLING 1 cup brown sugar
-- packed 1 tablespoon cinnamon, 1/4 cup butter -- softened
4 ounces cream cheese -- softened, 1/4 cup butter -- softened
1/2 teaspoon vanilla, 1/2 tablespoon milk, 1 1/2 cups powdered
Preparation Instructions: Dough; (Add the dough ingredients,
in the order listed, to the bread machine and prepare using
the dough setting. On a lightly floured surface, roll out to an
18" by 30" rectangle. The dough can also be handmade. If you
use regular yeast, you may want to let the rolls proof for
15-30 minutes after assembly). Filling In a small bowl, mix
brown sugar and cinnamon. Spread the softened butter over the
dough and evenly sprinkle on the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly. Mark
the roll every 2 inches. With a thread cut the roll by placing
the thread under the roll at your mark, crisscross over and
pull to cut. Place rolls into greased 8" or 9" baking pans 2"
apart. Cover and let rise in a warm, draft free place until
almost double, approximately 1 hour. After rising, rolls should
be touching each other and the sides of the pan. Bake at 350
degrees F. for 15 to 20 minutes, or until golden brown. Cream
Cheese Cinnamon Frosting In a small bowl, mix cream cheese,
butter, vanilla and milk. Add powdered sugar and cinnamon and
mix until smooth. Spread on warm rolls and serve immediately.
This recipe has been adjusted so that the dough can be prepared
in your bread machine. These will taste most like the originals
if you use Makara Cinnamon (available at the Cinnabon Stands)
instead of conventional powdered cinnamon from the supermarket.

July 27th, 2007, 11:27 AM
Mmmmm, potato / leek soup is definitely in my top five of comfort foods, I make it so often in the winter. My boyfriend has described my soup as being akin to "the best part of a knish" :lol: He had never had it before I made it for him.

When I am sick, I crave really "clean" foods, so I make a broth out of water / veggie broth and add a packet of Ramen shrimp seasoning, but no noodles. Then I add some powdered ginger, garlic, the slightest pinch of tarragon and some sliced up green onion and cleaned / cooked shrimp. Guaranteed to help clean you up when you have a cold.

And, of course, there's always ice cream :hahugh: