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Appleton Post-Crescent[Burkhard] does a remarkably good job incorporating favorites from various ethnic styles and choices, including vegetarianism.
— Myrna Collins
We all have fond memories of recipes that evoke the warmth of home and family or of soul-satisfying foods that simply make us feel better. In 300 Best Comfort Food Recipes, we are reintroduced to some of our favorite childhood foods as well as modem interpretations of what spells comfort today. Here you will find hundreds of ideas for foods that are simple and reliable yet incredibly comforting and delicious. Many of the recipes allow you to make meals ahead in your spare time and freeze for later use. With ...
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We all have fond memories of recipes that evoke the warmth of home and family or of soul-satisfying foods that simply make us feel better. In 300 Best Comfort Food Recipes, we are reintroduced to some of our favorite childhood foods as well as modem interpretations of what spells comfort today. Here you will find hundreds of ideas for foods that are simple and reliable yet incredibly comforting and delicious. Many of the recipes allow you to make meals ahead in your spare time and freeze for later use. With recipe shortcuts and serving suggestions throughout, it will inspire you to recreate special moments from the past, as well as begin new comfort food traditions.
Some of the classic and modern recipes featured: Warm Salsa Dip, Broccoli and Cheese-Stuffed Potatoes, Vegetable Minestrone with Sun-Dried Pesto, Best-Ever Macaroni and Cheese,
Thyme-Roasted Chicken with Garlic Gravy, Zesty Barbecued Spareribs, Wild Mushroom Risotto, Old-Fashioned Beef Stew, Creamy Mashed Potato Casserole, Southwest Tortilla Vegetable Bake, Classic Chocolate Chip Cookies, Cinnamon Apple Crumble Pie.
Sandwiches and Light Suppers
Stews, Pot Roasts and One-Pot Simmers
A Pound of Ground
Pasta and Grains
Cookies, Muffins and Breads
Cakes, Pies and Desserts
From Main Dishes
I feel like it's a special occasion when I have a roast chicken in the oven. It conjures up a homey smell and feel. In my opinion, it's one of the most satisfying dishes on earth. Here I place herbs and seasoning under the bird's skin to produce a succulent, flavorful chicken. Slow roasting with lots of garlic creates a wonderful aroma -- yet, surprisingly, imparts only a subtle flavor to the gravy.
Preheat oven to 325F (160C)
Roasting pan with rack
Remove giblets and neck from chicken. Rinse and pat chicken dry inside and out. Place 2 cloves of garlic inside cavity. Starting in cavity, opening, gently lift skin and rub thyme, salt and pepper over breasts and legs. Tie legs together with string, tuck wings under back.
Add remaining garlic, 2/3 cup (150 mL) chicken stock and wine to roasting pan; place chicken, breast side up, on rack in pan.
Roast in preheated oven, basting every 30 minutes, adding additional stock if pan juices evaporate, for 1 3/4 to 2 hours or until juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185F (85C).
Transfer to platter, tent with foil and let stand for 10 minutes before carving. Meanwhile, strain pan juices into measure,pressing down firmly to mash garlic into juices; skim off fat. Add enough of remaining stock to make 3/4 cup (175 mL).
In a small saucepan, stir together 2 tbsp (25 mL) of pan juices and flour, cook, stirring, over medium heat for 1 minute. Gradually whisk in remaining pan juices; cook, stirring, until boiling and thickened. Serve with chicken.
I could make this juicy meatloaf with garlic mashed potatoes every week and never hear a complaint from my family that it's served too often.
Preheat oven to 350F (180C)
9- by 5-inch (2 L) loaf pan
In a large nonstick skillet, heat oil over medium heat. Add onion, garlic, basil, marjoram, salt and pepper; cook, stirring, for 3 minutes or until softened. (Or place in microwave-safe bowl; microwave, covered, at High for 3 minutes) Let cool slightly.
In a large bowl, beat egg; stir in onion mixture, chili sauce, Worcestershire sauce and parsley. Crumble beef over mixture and sprinkle with rolled oats. Using a wooden spoon, gently mix until evenly combined.
Press mixture lightly into loaf pan. Bake in preheated oven for 1 hour or until meat thermometer registers 170F (80C). Let stand for 5 minutes. Drain pan juices; turn out onto a plate and cut into thick slices.
I like to use oatmeal as a binder, since it gives a coarser texture to the meat loaf (bread crumbs produce a finer one). Use whichever binder you prefer.
I always double the recipe and wrap the extra cooked meat loaf in plastic wrap, then in foil for the freezer. Defrost overnight in the fridge. To reheat, cut into slices and place in sauce pan. Moisten with about 1/2 cup (125 mL) beef stock; set over medium heat until piping hot. Or place meat loaf and stock in a casserole dish and microwave at Medium until heated through.
Posted October 1, 2002
"Comfort food" is a label applied to simple, homey recipes--by and large, the recipes of youth, of home cooking in a family kitchen. It's an indication of the nation's culinary collapse that a book of comfort-food recipes should be necessary. But it is. Under a thin veneer of fancy-food devotees there lies an enormous population of people who don't know how to cook. Most of these people didn't hang around the family kitchen when they were young, learning by osmosis and by occasionally helping--for one reason or another, Mom hasn't been in the kitchen much. She's been at work, by necessity or by choice, and the old-fashioned 'home-ec' courses haven't been offered in schools for decades. These days, 'comfort food' for many people is Chinese take-out, and TV commercials push the idea that Mom is a great cook if she can warm up pre-packaged frozen dinners. So now people who are brave enough to enter a kitchen and try something more challenging than the microwave oven need a recipe book for something so simple as a grilled ham-and-cheese sandwich. This book is a good place to start. It's simpler even than "Joy of Cooking." The recipes are well-presented and clearly explained, one to a page. They span a wide variety of cuisines and styles, from pasta and that grilled sandwich to stir-fries and spicy chicken wings. All are simple and some are extremely simple--anyone who can read can handle them. And ought to. Cooking is a skill everyone should have. It will make you feel good to be able to do it--and you'll save a fortune on take-out food and frozen dinners, which are a lot more expensive than most people think. So--this book will save you money, teach you an important skill, give you a little more independence and boost your self-esteem. I don't see how you can resist. By Bill MarsanoWas this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.