not sure where to share this, i thought it was neat 
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food-bev Comfort Food Thread
- Thread starter dragonsfire
- Start date
Another favorite as a kid was pork chops well browned and then simmered in cream of mushroom soup until falling apart tender. Mom would make them in a really hot cast iron pan so they got lots of caramelized bits stuck to the pan. Then deglaze with a little water. Put it all in a pot in the oven until the meat falls off the bone. Serve it up with some mashed taters. The soup makes a killer gravy.
I think i will need to make this tonite. Ive got some thick pork loin chops thawed.
I think i will need to make this tonite. Ive got some thick pork loin chops thawed.
I do something like that and it's also good with chicken. I might've posted it before.
Brown meat in an oven roasting pan and then saute onions and peppers.
Add canned veggies you like along with cream of mushroom and a can of cream of celery soup
Stir to mix soup and add chicken but try to keep the veggies together so you can find them
Bake at 375F for about 30 minutes or till the top is browned nicely.
Sometimes I add egg noodles to the pan and cook, it makes an easy one pot dish!
Brown meat in an oven roasting pan and then saute onions and peppers.
Add canned veggies you like along with cream of mushroom and a can of cream of celery soup
Stir to mix soup and add chicken but try to keep the veggies together so you can find them
Bake at 375F for about 30 minutes or till the top is browned nicely.
Sometimes I add egg noodles to the pan and cook, it makes an easy one pot dish!
The whole trick to the chops is getting the almost burnt bits whisked up from the pot. A little sour cream is good if you want it with noodles. Probably good with the mashed taters too. I just use water or chicken stock first. Then add the condensed soup and reduce to a low simmer. 2 parts to 1 part water or stock. Add in a little cream or fat free half/half before it done.
This was "moms being lazy dinner" type food that tastes like she slaved at it for hours.
The type of meal you made sure to be home in time for even if it was report card day and you forgot to take out the trash that morning.
This was "moms being lazy dinner" type food that tastes like she slaved at it for hours.
The type of meal you made sure to be home in time for even if it was report card day and you forgot to take out the trash that morning.I think mom would be proud.
No knife needed. You can see the bone pulled off clean.
No knife needed. You can see the bone pulled off clean.
both of those two dishes look tasty!
Lasagna with beef and Italian sausage. Almost perfectly browned. Baked covered then added fresh grated Parmigiano Reggiano, extra Italian seasoning and some of this years Aleppo powder. Baked uncovered until golden and edges are getting crispy. Main i love those crunchy edges!!!
I am so full it hurts. Went back for 2nds. Reminds me of the spaghetti meal in Band of Brothers and then taking a 6 mile hike.
https://youtu.be/Wj14B7Ahgpg?t=124
https://youtu.be/Wj14B7Ahgpg?t=124
Spiced Popcorn with Pumpkin pie for Movie night.
Scalloped taters and ham. Dusted with fresh ground Aleppo and black pepper. Ham was all the left over edges from the small end of a country ham. . Used Cabot's Alpine White Cheddar. It was on sale for $2.50 a 6oz block. Man is it tasty well browned. Kinda got a Swiss, cheddar and Parm thing going on with it.
I'm made one of my favorites tonight. Turkey wings in gravy, it's so good I can't believe it not more popular. I really want to cook this and make a soup out of it sometime, the gravy is like chicken but more condensed.The gravy tomorrow will be a gelatin.
If you want a good gravy you have to learn how to brown your meat.
A little water and simmer it down a few times till the meat is tender.
Pan seared fresh asparagus topped with grated parm and field peas and snaps for sides.
The payoff!!
If you want a good gravy you have to learn how to brown your meat.
A little water and simmer it down a few times till the meat is tender.
Pan seared fresh asparagus topped with grated parm and field peas and snaps for sides.
The payoff!!
When it's 35F outside, the wind is blowing and the wind chill is hovering around 20F, all I want is soup, really hearty soup. Tonight it was Tuscan Bean Stew, courtesy of Cooks Illustrated. Start with rendering some diced pancetta, toss in chopped carrot, onion and celery and cook until it begins to soften, then add chicken broth, some water, your soaked beans and a couple of bay leaves. Toss it in a 250F oven for an hour and open a nice bottle of pinot noir. When the hour's up, pull the dutch oven out of the oven, add some kale (or escarole, if you have it) and a can of chopped tomatoes, which you've drained and rinsed. Put it back in the oven for another 45 minutes or so, until the beans and kale are tender. While the stew is cooling, pull the bay leaves and bury a sprig of rosemary in it for about 15 minutes.
Serve it up with a piece of crusty bread in the bottom of a bowl, spoon the bean stew over it, then drizzle the top with some good olive oil.
It's amazing how satisfying a bowl of this is on a chilly evening.
Serve it up with a piece of crusty bread in the bottom of a bowl, spoon the bean stew over it, then drizzle the top with some good olive oil.
It's amazing how satisfying a bowl of this is on a chilly evening.
I made chili tonight with beans and I don't want to hear about the Texans hot dog sauce ya'll call chili. 
After all, it's basically taco seasoning with more water, Right?
Roll that beautiful bean footage!!
BAM!!! Taco bowl chile.
After all, it's basically taco seasoning with more water, Right?
Roll that beautiful bean footage!!
BAM!!! Taco bowl chile.
George's Tavern in my home town would cook a no bean chili for over a day just for chili dogs. Hamburger grind.
Chocolate Muffins with peanut butter and Cherry Red Habanero sauce. (jam like hot sauce made from Cherries).
I cooked beef shanks I snagged on the cheap. I cooked them like braised short ribs and they came out great.
That's tomato paste in the bag, I can never use a can at one time and this makes it easy to use.
Water and beef base
Everyone in the pool
Locked down in the antique Frymaster.
The white rings on the cap equals 5 psi each, I'm at 15 psi and the gas stove is on the lowest setting. This is energy saving cookware.
15 minutes at 15psi and it's done but it takes another 15 minutes to let it cool and release pressure. You can eat this tough piece of meat without teeth, so tender. I'm reducing the gravy because it's hard to guestimate how much water is in the meat.
Butter beans, rice and hot sauce makes a perfect meal!!!
I saved those beef butter nuggets for last, who doesn't love beef marrow?
That's tomato paste in the bag, I can never use a can at one time and this makes it easy to use.
Water and beef base
Everyone in the pool
Locked down in the antique Frymaster.
The white rings on the cap equals 5 psi each, I'm at 15 psi and the gas stove is on the lowest setting. This is energy saving cookware.
15 minutes at 15psi and it's done but it takes another 15 minutes to let it cool and release pressure. You can eat this tough piece of meat without teeth, so tender. I'm reducing the gravy because it's hard to guestimate how much water is in the meat.
Butter beans, rice and hot sauce makes a perfect meal!!!
I saved those beef butter nuggets for last, who doesn't love beef marrow?
I'm made pot roast tonight with chuck in the Frymaster 400.
I seasoned with a little Tony's, Cavenders and garlic powder then oiled with EVOO and a light coat of flour.
Browned it to color
added some flavor
2 cups of water and in the pot for 10 minutes
onions, celery, 2 tbsp of tomato paste and carrots thinly sliced to add flavor and break down to make a thick gravy
Cooked 10 minutes then pulled out the meat because it's tender and added the potatoes and carrots
5 minutes under pressure and the veggies are done
added the meat to warm up before serving
Shout out to Warrant Man for his Aggravated Assault!!!
I seasoned with a little Tony's, Cavenders and garlic powder then oiled with EVOO and a light coat of flour.
Browned it to color
added some flavor
2 cups of water and in the pot for 10 minutes
onions, celery, 2 tbsp of tomato paste and carrots thinly sliced to add flavor and break down to make a thick gravy
Cooked 10 minutes then pulled out the meat because it's tender and added the potatoes and carrots
5 minutes under pressure and the veggies are done
added the meat to warm up before serving
Shout out to Warrant Man for his Aggravated Assault!!!
Rajun Gardener said:I'm made pot roast tonight with chuck in the Frymaster 400.
I seasoned with a little Tony's, Cavenders and garlic powder then oiled with EVOO and a light coat of flour.
Browned it to color
added some flavor
2 cups of water and in the pot for 10 minutes
onions, celery, 2 tbsp of tomato paste and carrots thinly sliced to add flavor and break down to make a thick gravy
Cooked 10 minutes then pulled out the meat because it's tender and added the potatoes and carrots
5 minutes under pressure and the veggies are done
added the meat to warm up before serving
Shout out to Warrant Man for his Aggravated Assault!!!
Gotta give props to old school pressure cooker and using it!!
Look heavenly delicious!!
