Everyone has their own, favorite comfort food. Something that makes a bad day better and tastes like home. Warm, satisfying, delicious food that we’ve always associated with comfort. Take a look at these scrumptious comfort food recipes to add to your list.
Caution: The following recipes will likely make you hungry. Proceed carefully.
1. Italian Pot Roast
Recipe courtesy of My Recipes
Ingredients:
- 1 (8-oz.) package sliced fresh mushrooms
- 1 large sweet onion, cut in half and sliced
- 1 (3- to 4-lb.) boneless chuck roast, trimmed
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 (1-oz.) envelope dry onion soup mix
- 1 (14-oz.) can beef broth
- 1 (8-oz.) can tomato sauce
- 3 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 2 tablespoons cornstarch
Directions:
1. Place mushrooms and onion in a lightly greased 5-to 6-qt. slow cooker.
2. Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned.
3. Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix over roast; pour beef broth and tomato sauce over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
4. Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
5. Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Increase slow cooker heat to HIGH. Cover and cook 40 minutes or until mixture is thickened. Stir in roast.
2. Classic Chicken and Dumplings
Recipe courtesy of My Recipes
Ingredients:
- 1 (3 3/4-lb.) whole chicken
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 1/2 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 1 teaspoon chicken bouillon granules
- 3 cups self-rising flour
- 1/2 teaspoon poultry seasoning
- 1/3 cup shortening
- 2 teaspoons bacon drippings
- 1 cup milk
- Garnish: chopped fresh parsley
Directions:
1. Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp. salt, and 1/2 tsp. pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.
2. Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 tsp. salt and 1/4 tsp. pepper to broth. Return to a simmer.
3. Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8-inch thickness; cut into 1-inch pieces.
4. Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes. Garnish, if desired.
3. Baked Potato Soup
Recipe Courtesy of My Recipes
Ingredients:
- 1/4 cup butter
- 1/2 cup chopped sweet onion
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 1 extra-large chicken bouillon cube
- 1 (24-oz.) package frozen steam-and-mash potatoes
- 2 cups milk
- 1/2 teaspoon pepper
- Toppings: cooked and crumbled bacon, shredded sharp Cheddar cheese, sliced green onions
Directions:
1. Melt butter in a Dutch oven over medium heat; add onion and garlic, and cook, stirring often, 5 to 10 minutes or until golden.
2. Sprinkle onion mixture with flour, and stir until coated. Stir in bouillon cube and 3 cups water. Bring to a boil over medium heat, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
3. Meanwhile, microwave potatoes according to package directions. (Do not add butter or milk.) Stir potatoes, milk, and pepper into onion mixture. Cook over medium heat, stirring occasionally, 10 minutes or until thickened. Serve with desired toppings.
4. Classic Mac & Cheese
Recipe courtesy of Allrecipes.com
Ingredients:
- 1 (16 ounce) package macaroni
- 1 pound sharp cheddar cheese
- 1 tablespoon butter
- Salt and pepper to taste
- 1 (12 fluid ounce) can evaporated milk
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
3. Bake, uncovered, for one hour, or until top is golden brown.