What is your comfort food?

[Freedomisneverfree]

Mashed potatoes

Choc Chip Ice Cream

Homemade Lemon Meringue Pie

 

[JOSweetHeart]

Baked macaroni has to be on anyone's list.

Macaroni salad is one of my comfort foods and back in the day when it was still on the shelf at the grocery store, this canned macaroni could always be found in my kitchen.

God bless you always!!!

Holly (a girl who misses that canned meal)

 

[Rambunctious]

Chicken wings has always been a comfort food to me... I bought a bag of these to take on a camping RV trip and so I cooked them up and had a Tupperware container ready to put them in...
Well I decided to taste one.... it was good so I had another one... I made two batches emptied the bag and ended up eating them all... I took none to the camp out... lol
They are damn good...

 

[Missourian]

Nobody said Lasagna???

The answer is definitely lasagna!

 

[Blaster]

Hot Dogs and French Fries

 

[Unkotare]

Shakshuka

 

[surada]

I still cant nail one down though I can thin the herd.
SeaFood Gumbo,Awwhell yes!!!
BBQed brisket when done right.
Mustard Greens,Biscuits and gravy,cheese enchiladas...the list goes on.
Favorite seasonales?
Crawfish and oysters!!

Boiled peanuts.

 

[The Duke]

Chicken n Dumplings works. I used to help my grandma make it, and it's a process, it yields a lot though.

You gotta cook the chicken, let it cool, debone it, then bring it back to a boil and start with the dumpling batter.

You can never cook dumplings too much, and the bigger they are, the better. Lately I've been using a big serving spoon.

Chicken n Dumplings and greens.

 

[Failzero]

Calamari ( With Tarter Sauce ) Pumpkin Waffles Brussels Sprouts ( With Bacon )

 

[surada]

Chicken n Dumplings works. I used to help my grandma make it, and it's a process, it yields a lot though.

You gotta cook the chicken, let it cool, debone it, then bring it back to a boil and start with the dumpling batter.

You can never cook dumplings too much, and the bigger they are, the better. Lately I've been using a big serving spoon.

Chicken n Dumplings and greens.

I mash up two hard boiled egg yolks and add at the end. They enrich the broth. I love chicken and dumplings. How do you make your dumplings?

 

[The Duke]

I mash up two hard boiled egg yolks and add at the end. They enrich the broth. I love chicken and dumplings. How do you make your dumplings?

Er..with what I have written and taped to the cabinet. 2 tbsp fat, baking powder, flour, milk.

I do drop dumplings.

Mix the dry then the wet and combine it, mix it around and get it into the pot before it's like cement in the bowl.

 

[martybegan]

Chicken cutlet here, American Cheese, Lettuce Tomato Mayo.

The guilty pleasure one is the Stouffer's Chicken a la king.

 

[Mr Natural]

 

[lg325]

Shakshuka

One Pot Shakshuka​

Total Time:00h 30m
Makes:6 servings
Shakshuka is believed to have originated in Tunisia. Literally meaning “a mixture of”, this is a quick and easy one pot vegetarian meal of poached eggs in a rich tomato sauce. Going a bit rogue from the traditional recipe, we are adding in some sweet and smoky umami spices, capers and halloumi or bread cheese in to poach with the eggs. I top it off with a drizzle of Sutter Buttes lemon olive oil, a drizzle of pomegranate molasses and a sprinkling of fresh parsley and sliced almonds. The end result is a rustic hearty and warm stew. Have plenty of store bought naan or pita available to sop up that North African spiced tomato gravy. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
Print recipe

Ingredients​

• 2 tablespoons of ghee 6 large or extra large eggs
• 1.5 cups of diced peppers & onions. Use any combo you like
• 1 to 1.5 cups of diced halloumi or bread cheese in bite size pieces
• 2 tablespoons of capers drained only28 ounce can of fire roasted tomatoes
• 1 16 oz. jar of Organico Bello pizza & pasta sauce
• 4 teaspoons or to taste of Simply Organic umami blend sweet & smoky
• 1 teaspoon or to taste of Simply Organic or Frontier Co-op smoked paprika
• 1/2 teaspoon or to taste of Frontier Co-op sumac
• 2 teaspoons or to taste of Frontier Co-op garlic flakes
• Frontier Co-op salt & pepper to taste
• *Optional Garnishes
• Chopped fresh Italian parsley or cilantro
• Sliced almonds for sprinkling
• Sutter Buttes lemon olive oil for drizzling
• Pomegranate molasses or balsamic syrup for drizzling

Directions​

1. Melt your ghee in a large skillet. Do not use cast iron as we are cooking with tomatoes. A nice wide Dutch oven would work well here also.
2. Sauté the peppers, onions, capers until the peppers and onions are almost cooked through.
3. Add in all the spices and sauté just a minute more.
4. Pour in your fire roasted tomatoes & pizza sauce.
5. Bring this up to a good simmer and cook for about 5 minutes letting the liquid reduce just a tiny bit.
6. Scatter the halloumi or bread cheese throughout the sauce and just press it in lightly and allowing it to cook about another minute or so. Halloumi/bread cheese will retain its shape but have a soft texture when cooked.
7. Using a spoon, making a small well and then cracking an egg into that well. Continue to work your way around the pan and into the middle, making little wells to crack each egg into.
8. You can finish the dish off 2 ways. You ware welcome to put the lid on the skillet and let it simmer until the eggs are cooked to your liking anywhere from 5 minutes on up. Sunny side up with runny yolks, jammy yolks or harder yolks. Everyone has their favorite, but I prefer jammy yolks with this dish.
9. Option 2 is to slide your skillet, if it is oven proof) under the broiler. Traditionally Shakshuka is cooked on the stove top but I prefer the broiler method to finish it off. If you aren’t comfortable with the broiler method stick with the stove top. When using the broiler method you will need to stand by the oven and watch your dish to make sure you don’t overcook the eggs, this will go quickly, within a few short minutes.
10. When eggs are cooked to your liking, drizzle some lemon olive oil over the dish, a drizzle of pomegranate molasses, some slivered almonds and fresh parsley.
11. Serve with store bought naan or pita to keep this a simple one pot meal.

*Dish Variations

1. Spice variations are Simply Organic Baharat, Frontier El Ras Hanout, Frontier Berbere, add some Simply Organic Chili Flake, Frontier or Simply Organic Garam Masala, Frontier Tandoori Masala. These would all be “to taste”, do not use the amounts listed in the above recipe directions since some of these spices contain heat.
2. Sauté 1/2- 1 lb. of ground lamb with the peppers and onions if you prefer to have a meat option.

I had to look it up. I like the meat variation. I would use ground beef.​

 

[surada]

Er..with what I have written and taped to the cabinet. 2 tbsp fat, baking powder, flour, milk.

I do drop dumplings.

Mix the dry then the wet and combine it, mix it around and get it into the pot before it's like cement in the bowl.

Yes!

 

[The Duke]

View attachment 964962

That's a beautiful T bone.

I was just talking about that. I'm gonna do me a Sirloin Tip roast tomorrow and cut it into 6 steaks or so.

I do things a lil bit different, but it works.

Sirloin Tip is definitely not my favorite, but it sure is lean and juicy and tender and it was on sale.

Gonna put 30 mins of smoke on it then let it rest, then broil it in the oven prime rib style.

 

[playtime]

 

[lg325]

If you know of a restaurant that makesa sub that looks like this post it..