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Kit Sober

Comfort foods

13 posts in this topic

These are nice recipes from a friend (son of my best friend), and I thought you also might want a place to share your favorite comfort food recipes

Hot Cocoa

3 cups nonfat dry milk

2 cups confectioners' sugar

1 1/2 cups Dutch-processed cocoa powder

1 1/2 cups white chocolate chips

1/4 teaspoon Salt

Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months or put small batches of the mix in plastic aritight containers and put into freezer to make it last longer then take a small container out as needed, thaw and use. Freezing will easily double or triple the shelf life of the mix but mine is usually gone in 2 or 3 months anyway.

To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows if you like.

Grandma's Oatmeal Cookies

oatmeal-cookie-recipe.jpggrandmas-oatmeal-cookies.jpg

Grandma's Oatmeal Cookies Recipe

Ingredients

  • 1 cup shortening
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs well beaten
  • 1 Tablespoon vanilla extract
  • 1 1/2 cup flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 Tablespoon cinnamon
  • 3 cups oats (we use Quaker Quick or Old Fashioned. Do NOT use instant.)
  • 3/4 cup chopped walnuts (use 1/2 cup if using raisins)
  • 1 cup raisins (optional)

Oatmeal Raisin Cookies

oatmeal-raisin-cookies-a.jpg

Oatmeal Raisin Cookies Recipe

My grandmother used shortening, not butter, when making these cookies. These days I almost always use butter. Either will do; the shortening cookies I think tend to be a bit chewier. By the way, if you make the cookies extra large, they will be chewier, just cook them longer (20 min instead of 10). Do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color.

Ingredients

  • 1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup shortening
  • 1 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon cinnamon
  • 2 large eggs, well beaten
  • 1 Tbsp vanilla
  • 3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)
  • 1 1/2 cups raisins
  • 1/2 cup chopped walnuts (optional)

Method

1 Pre-heat oven to 350 degrees. Grease two large cookie sheets or line with Silpat, parchment paper or waxed paper. 2 In a large mixing bowl, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs. Add vanilla. 3 Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in raisins and nuts. Stir in oats. 4 Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie. 5 Bake until cookie edges turn golden brown, 10-12 minutes. Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered. Makes about 2 dozen cookies.

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Method

1 Cream shortening and sugars, add eggs and vanilla and beat well. 2 Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins (if using) and nuts. Add oats last. 3 Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely. Makes about 2 dozen cookies.empty.gif

Edited by Kit Sober
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Shepherd's Pie

Shepherd's pie gets its name from the romantic notion that it was eaten by shepherds in the north of England long ago. My friend Gary LIndstrom who gave me this recipe made it with lamb, keeping the spirit of the idea. When made with beef, this classic casserole is usually called cottage pie in England. Either way...it's good and a one dish meal. Yum!

98-shepards-pie400.jpeg

14 tbsp. butter

2 lbs. lamb shoulder, trimmed and cut into 1⁄2" cubes

2 leeks, white parts only, finely chopped

2 medium carrots, chopped

2 tbsp. flour

1 1⁄2 cups Beef Stock

1 tbsp. worcestershire sauce

1 tbsp. finely chopped rosemary leaves

1 tbsp. finely chopped thyme leaves

1⁄8 tsp. freshly grated nutmeg

Salt and freshly ground black pepper

1 1⁄2 cups frozen peas, thawed

3 large russet potatoes (about 2 lbs.), peeled and

quartered

1⁄2 cup half-and-half

1. Melt 2 tbsp. of the butter in a large pot over high heat. Add one-third of the lamb and brown on all sides, 4–5 minutes. Using a slotted spoon, transfer lamb to a plate, leaving fat in pot. Repeat process 2 more times, using 2 tbsp. of the butter and one-third of the lamb for each batch. Add leeks and carrots to pot, reduce heat to medium, and cook until softened, scraping up any browned bits, 3–4 minutes. Return lamb and its juices to pot along with flour and cook, stirring frequently, for 1 minute. Whisk in stock, worcestershire, rosemary, thyme, nutmeg, and salt and pepper to taste. Increase heat to medium-high; bring to a boil. Reduce heat to medium-low and simmer, covered, until lamb is tender, about 40 minutes. Uncover pot and simmer, stirring often, until thickened, 35–40 minutes more. Remove from heat, stir in peas, and set aside.

2. Meanwhile, put potatoes into a large pot and cover with salted water; bringto a boil. Reduce heat to medium-low and simmer until tender, 20–25 minutes. Drain and transfer potatoes to a bowl. Add 6 tbsp. of the butter, half-and-half, and salt and pepper to taste; mash smooth with a potato masher.

3. Preheat oven to 375°. Transfer lamb mixture to a 2-quart casserole dish. Top evenly with mashed potatoes, making swirls and whorls with the back of a spoon. Cut remaining 2 tbsp. butter into small cubes; scatter over potatoes. Bake until golden brown and bubbling, about 30 minutes.

SERVES 6

Edited by Kit Sober
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p.s. I am not doing all this cooking. A dear friend's son sends me these things and they look and sound so delicious I thought you'd like them.

Tater Tots

Great served with steak, fried ground beef patty, tomato soup and grilled cheese sandwich, or just about anything else you can think of. If you like a really bland flavored tot then leave out the granulated garlic and fresh ground pepper. I always sprinkle the regular ones with both and salt before baking anyway...your call.

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3 lbs. russet potatoes, peeled, cut into 1″ pieces, and rinsed

1 3/4 tbsp. powdered gelatin

4 tbsp. flour, preferably Wondra

1/2 tsp. ground coriander1/2 tsp. granulated garlic (garlic powder will work here)

Kosher salt, to taste 1/4 tsp. fresh ground pepper (optional)

Peanut or canola oil, for frying

Arrange a rack in center of oven and heat oven to 250º. Put potatoes and 4 cups water into a food processor; pulse until potatoes are cut into roughly 1/8″ pieces. Drain potatoes and rinse, shaking strainer to remove as much water as possible. Transfer potatoes to a tea towel (chop any potato pieces that are larger than 1/8″), cover with another towel, and roll up towels tightly to expel any remaining moisture.

Arrange potatoes evenly on 2 rimmed baking sheets and sprinkle gelatin evenly over potatoes. Bake, rotating baking sheets once, until gelatin melts, about 5 minutes. Transfer potatoes to a large bowl; using a rubber spatula, mix well to distribute the gelatin. Mix in flour and coriander (and other seasonings if you want) and season lightly with salt. Set a large piece of plastic wrap on a slightly wet work surface (water will help the plastic adhere to the surface) with short end facing you. Place one fourth of potato mixture on plastic wrap, about 6″ from you, and shape into a log about 12″ long and 1″ thick. Lift end of plastic wrap closest to you and bring it over the log, using a ruler to compress roll as you wrap the log. Roll up potato log and set aside. Repeat with remaining 3 batches of potatoes; transfer logs to freezer until firm but not frozen.

Pour oil into a 5-qt. Dutch oven to a depth of 2″ and heat over medium-high heat until a deep-fry thermometer reads 275º. Slice through the plastic to create 1″ by 3/4″ Tater Tots; discard plastic wrap. Working in batches, add Tater Tots to oil and cook, turning occasionally, until light brown, about 3 minutes. Using a slotted spoon, transfer potatoes to a rack set inside a baking sheet and chill in freezer for 20 minutes.

Increase oil temperature to 350º. Working in batches, add the potatoes and cook, turning occasionally, until browned and crisp, about 2 minutes. Transfer to paper towels to drain and season with salt. Serve hot. SERVES 4—6

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A dear friend sent this to me today, and I thought someone else would like it also:

Spinach souffle

1 can of spinach almost all drained

1 can of tuna in water drained

2 eggs

1 pack of ritz crackers smashed

3 cups of shredded cheese

mix in bowl sprinkle some cheese on top and bake 375 for half hour

it;s good for you and it taste good even cold, my son would eat this when he hardly ate anything good for him,my brother ate it and he disliked spinach

could not beleive it had spinach in it

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Banana Pudding

This classic pudding dessert is a perfect finish to any barbecue meal.

7-SAV139-BananaPudding-400x318.jpg

¾ cup sugar

¼ cup cornstarch

½ tsp. kosher salt

6 egg yolks

3½ cups milk

2 tbsp. unsalted butter, cubed

1 tbsp. vanilla extract

1 tbsp. dark rum

5 medium bananas, sliced

1 12-oz. box vanilla wafers

1 cup heavy cream

¼ cup confectioners' sugar

1. Whisk together sugar, cornstarch, salt, and yolks in a 4-qt. saucepan. Whisk in milk; bring to a simmer over medium heat. Cook, stirring, until custard thickens, 1–2 minutes. Remove from heat; whisk in butter, vanilla, and rum. Let cool.

2. Place ⅓ of wafers over bottom of 8″ × 8″ dish; top with ⅓ bananas; cover with ⅓ pudding; repeat twice. Whisk cream and confectioners' sugar to stiff peaks; spread over top.

SERVES 8

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Cobb Salad

Los Angeles's Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant's owner, Robert H. Cobb, lives on. Found in The Los Angeles Times California Cookbook.

127-cobb-salad-salad-city400.jpg

FOR THE DRESSING:<br style="font-weight: bold; ">3⁄4 cup canola oil<br style="font-weight: bold; ">1⁄4 cup extra-virgin olive oil<br style="font-weight: bold; ">1⁄4 cup red wine vinegar<br style="font-weight: bold; ">1 tbsp. fresh lemon juice<br style="font-weight: bold; ">3⁄4 tsp. dry mustard<br style="font-weight: bold; ">1⁄2 tsp. Worcestershire<br style="font-weight: bold; ">1⁄4 tsp. sugar<br style="font-weight: bold; ">1 clove garlic, minced<br style="font-weight: bold; ">Kosher salt and freshly ground black pepper,

to taste<br style="font-weight: bold; "><br style="font-weight: bold; ">FOR THE SALAD:<br style="font-weight: bold; ">1⁄2 head iceberg lettuce, cored and shredded<br style="font-weight: bold; ">1⁄2 head romaine lettuce, chopped<br style="font-weight: bold; ">1⁄2 bunch watercress, some of the stems trimmed,

chopped<br style="font-weight: bold; ">2 oz. blue cheese, preferably Roquefort, crumbled<br style="font-weight: bold; ">6 strips cooked bacon, roughly chopped<br style="font-weight: bold; ">3 hard-boiled eggs, peeled and cut into 1⁄2" cubes<br style="font-weight: bold; ">2 medium tomatoes, peeled, seeded, and

cut into 1⁄2" cubes<br style="font-weight: bold; ">1 boneless skinless chicken breast, cooked and cut into 1⁄2" cubes<br style="font-weight: bold; ">1 avocado, peeled, pitted, and cut into 1⁄2" cubes<br style="font-weight: bold; ">Kosher salt and freshly ground black pepper, to taste<br style="font-weight: bold; ">2 tbsp. minced chives

1. Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Purée the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside (or refrigerate, covered, for up to 1 week).

2. Make the salad: On a large platter, combine the iceberg and romaine lettuces along with the watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.

SERVES 4 – 6

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From my friend in honor of Julia Child, a most precious chef!!!

Julia Child's Best-Ever Brownies

Julia's favorite brownies

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Master chef and teacher Julia Child, who would have been 100 Wednesday the 15th of August, is famous for complicated French dishes such as her six-page cassoulet recipe, but one of her favorite sweets was a straight-forward, all-American brownie. Developed for the cookbook Baking with Julia, these decadent confections have a deep chocolate flavor and cakey texture that firms up and gets chewy if refrigerated. Bon appétit!

Ingredients:

1 1/4 cups sifted all-purpose flour

1 teaspoon salt

8 ounces unsalted butter

4 ounces unsweetened chocolate, coarsely chopped

2 ounces bittersweet chocolate, coarsely chopped

2 cups sugar

1 teaspoon pure vanilla extract

4 large eggs, room temperature

Directions:

1. Put a rack in the center of the oven and pre-heat to 350 degrees.

2. Sift together the flour and salt; set aside.

3. Melt the butter and all of the chocolate together the in the microwave in a large bowl.

4. Add one cup of the sugar to the chocolate-butter mixture and stir for 30 seconds. Stir in the vanilla.

5. Mix the remaining sugar and the four eggs in an electric mixer bowl for a few seconds until just combined.

6. Little by little, pour half of the sugar-egg mixture into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat.

7. Whip the remaining sugar and eggs in the electric mixer until they are thick, pale, and doubled in volume, about three minutes.

8. Using the rubber spatula, gently fold the whipped eggs into the chocolate mixture.

9. When the eggs are almost completely incorporated, gently fold in the dry ingredients.

10. Pour and scrape the batter into an unbuttered 9-inch square baking pan.

11. Bake the brownies for 22-26 minutes, they should rise a little and the top will look dark and dry.

12. Make a small cut in the the center of the brownies after about 22 minutes to check for doneness. They'll be perfect if they are just barely set and still gooey.

13. Remove from oven and cool in the pan on a rack before cutting.

Thank you and Bon appétit Julia.

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Spaghetti Pie

Old southern favorite that includes all you need in one piece. This is also a great dish to make in advance and cook later. Its a VERY easy recipe and fun to make. Kids will love it! They will love to help make it also.

spaghetti_pie.jpg

This is a whole lot easier than lasagna and almost the same great taste.

Ingredients;

  • 6 ounces spaghetti
  • 2 tablespoons butter
  • 1/2 cup Parmesan cheese, shredded
  • 2 each eggs
  • 1 pound ground beef
  • 1/2 cup onion, diced
  • 1/2 cup green pepper, diced
  • 1 can diced tomatoes (14.5 oz can)
  • 1/4 cup diced black olives (1 small can works also)
  • 1 can tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon oregano
  • 1/2 teaspoon granulated garlic
  • 1 cup cottage cheese
  • 1/2 cup Mozzarella cheese, shredded
  • 1/4 cup grated Parmigiano Reggiano or Romano cheese (optional)...sprinkle on top just before serving.

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

<a name="directions" rel="nofollow">Directions;

1. Preheat oven to 350 degrees F. Butter a 9-inch pie plate.

2. Cook spaghetti according to package; drain.

3. Stir together cooked spaghetti, butter, Parmesan and eggs. Spoon the mixture into prepared pan. Press the mixture on bottom and sides to form a crust. Bake 10 minutes.

4. Meanwhile, brown beef in a skillet; drain fat. Stir in onion, green pepper, tomatoes, tomato paste, sugar, oregano and granulated garlic.

5. Spread the cottage cheese on the spaghetti and then spread on the meat mixture.

6. Bake 30 minutes.

7. Sprinkle mozzarella on top and bake 5 more minutes.

8. Cool 10 minutes. Cut in pie wedges and serve.

VARIATION: Skip the layering and mix the cottage cheese and meat sauce in large bowl and pour into the lightly baked spaghetti lined pan to bake. Top with the cheese and bake.

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Cheese Straws

Serve these clever little appetizers instead of bread at lunchtime or for supper.

626-32_cheese_straws_300.jpg

MAKES ABOUT 24 14" STRAWS

INGREDIENTS

¾ cup grated parmigiano-reggiano

1 package frozen puff pastry, thawed

INSTRUCTIONS

1. Preheat oven to 375°. Dust work surface with ¼ cup of the parmigiano-reggiano. Lay unfolded sheet of puff pastry on top of cheese, then sprinkle with ¼ cup more grated cheese. Gently roll dough out with a rolling pin, pressing cheese into dough, to a thickness of about ⅛". Dust with more cheese as needed.

2. Cut pastry into long ½"-wide strips. Give each strip several twists, then lay ½" apart on a parchment-lined baking sheet. Bake until golden, about 10 minutes. Allow to cool slightly, then remove from paper and serve.

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My comfort food not recommended for the healthy peeps but this mine 

Enjoy good Ol deep fried chicken or alternatively head to Popeyes....

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On 1/5/2017 at 4:57 PM, higherground30 said:

My comfort food not recommended for the healthy peeps but this mine 

Enjoy good Ol deep fried chicken or alternatively head to Popeyes....

personally my preference is Chic-fil-A chicken strips and i have to get the Chic-fil-A sauce too !!!!! yeah,  their chicken strips are awesome but that sauce !!!!!!! mmmm-mmmmm-mmmmmhhh that stuff is good on fries...hot dogs...chips....open wounds .....uhm you get my drift

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