Comfort Food... - Page 3

Worth1 · July 28, 2015

I'm bringing up Hungarian Goulash.
Not the hamburger meat macaroni and ketchup stuff but real Goulash.
Making some tonight.

Worth

GardeningCook · July 29, 2015

Quote:

Originally Posted by Worth1

I'm bringing up Hungarian Goulash.
Not the hamburger meat macaroni and ketchup stuff but real Goulash.
Making some tonight.

Worth

Every year on October 20th (horror icon Bela Lugosi's birthday) I make my own version of Hungarian Goulash using chicken instead of the traditional beef. Definitely not authentic, but comforting nonetheless.

Deborah · July 28, 2015

Pancakes, mashed potatoes, cooked chocolate pudding, (the more skin the better), lima beans cooked down and drenched with butter, a huge salad with Litehouse Thousand Island Dressing, and Coke, Coke and more Coke !

GardeningCook · July 30, 2015

Sure thing! My parents & both my maternal & paternal grandparents made this, & it's still a comfort-food standard in my kitchen today.

For chicken:

One chicken, cut into serving pieces
Chicken stock/broth + water to cover, if necessary
Approx. 3/4 cup fresh chopped dill
8 to 16 oz. sour cream
Salt & pepper to taste

In a saucepan or large skillet, poach chicken pieces in simmering broth/water until just cooked through. Remove, skin & bone meat (discarding skin & bones), & keep meat warm.

Depending on how much broth is left, use as is or reduce to taste, then stir in sour cream, & salt/pepper to taste. Add chicken meat back into sauce & serve over sliced bread dumplings.

GardeningCook Family Czech Bread Dumplings
2 cups flour + extra for flouring hands
1/2 tsp. baking powder
1 cup whole milk
4 slices of white bread - either stale or toasted, cubed
1 egg

Bring a large pot of water to a full boil. In large mixing bowl, lightly beat egg. Add flour & baking powder & mix again. Add milk & cubed bread & combine thoroughly. With lightly floured hands, form balls of approximate tennis ball size & drop into boiling water. Allow to cook for 10 minutes, then flip balls over & cook for another 10 minutes. (Sometimes the balls resent being flipped, so don’t get too anal over it – if this happens, just roll them over a few times in the water. They’ll be fine.) Remove to a bowl & allow to cool a bit before slicing. (Can be made a day or two ahead, sliced, & microwaved before serving.)
Leftovers are easily reheated in hot gravy or in the microwave, & make a delicious addition to scrambled eggs when cubed & browned in butter.

__________________
My body is a temple. Unfortunately, it's a fixer-upper.

MrBig46 · July 31, 2015

Quote:

Originally Posted by GardeningCook

Sure thing! My parents & both my maternal & paternal grandparents made this, & it's still a comfort-food standard in my kitchen today.

For chicken:

One chicken, cut into serving pieces
Chicken stock/broth + water to cover, if necessary
Approx. 3/4 cup fresh chopped dill
8 to 16 oz. sour cream
Salt & pepper to taste

In a saucepan or large skillet, poach chicken pieces in simmering broth/water until just cooked through. Remove, skin & bone meat (discarding skin & bones), & keep meat warm.

Depending on how much broth is left, use as is or reduce to taste, then stir in sour cream, & salt/pepper to taste. Add chicken meat back into sauce & serve over sliced bread dumplings.

GardeningCook Family Czech Bread Dumplings
2 cups flour + extra for flouring hands
1/2 tsp. baking powder
1 cup whole milk
4 slices of white bread - either stale or toasted, cubed
1 egg

Bring a large pot of water to a full boil. In large mixing bowl, lightly beat egg. Add flour & baking powder & mix again. Add milk & cubed bread & combine thoroughly. With lightly floured hands, form balls of approximate tennis ball size & drop into boiling water. Allow to cook for 10 minutes, then flip balls over & cook for another 10 minutes. (Sometimes the balls resent being flipped, so don’t get too anal over it – if this happens, just roll them over a few times in the water. They’ll be fine.) Remove to a bowl & allow to cool a bit before slicing. (Can be made a day or two ahead, sliced, & microwaved before serving.)
Leftovers are easily reheated in hot gravy or in the microwave, & make a delicious addition to scrambled eggs when cubed & browned in butter.

__________________
My body is a temple. Unfortunately, it's a fixer-upper.

Thank you, I must this combination as soon as possible to taste.
Vladimír

Redbaron · July 30, 2015

Banana sandwich?

Father'sDaughter · July 31, 2015

Homemade potato Gnocchi with a thick, rich tomato sauce that has had sausages, meatballs and chunks of pork simmered in it for three or four hours. While the sauce was a Sunday staple when I was growing up the gnocchi were a special treat.

TexasTycoon · July 31, 2015

-Creamy mac n cheese (no bread crumbs please and thank you, I want creamy not crunchy)
-My great-grandmother Helen's coffee cake (made every year at Christmas time in an enameled iron baby bath tub)
-Gram's lemon meringue pie
-Fresh homemade bread
-Plain bagels with plain cream cheese
-Fettucine Alfredo
-Manicotti
-White chili
-Biscuits and sausage gravy
-Mom's silver dollar pancakes
-Grandma's PBB&J (that's peanut butter, butter, and jelly)
-Grandma's French toast
-Grandma's Christmas cookies (she makes all kinds but the Cap'n Crunch ones are my favorite)
-New England clam chowder
-Red beans and rice (with Andouille of course)
-Sweet potato casserole (with pecans and mini marshmallows)

There's probably a lot more that will come to me later.

GardeningCook · July 31, 2015

Arghhh! Forgot to mention to add the dill in along with the sour cream, salt, & pepper!!!

Worth1 · July 31, 2015

Quote:

Originally Posted by GardeningCook

Arghhh! Forgot to mention to add the dill in along with the sour cream, salt, & pepper!!!

Right I caught that.

May I add a variant to this that you may like.

Worth

GardeningCook · July 31, 2015

Of course!!!!

Worth1 · July 31, 2015

Quote:

Originally Posted by GardeningCook

Of course!!!!

It is really the dill sour cream thing that caught my eye.
I thought Vladimir might want to try it is he hasn't already.

It is something I make for schnitzel.

Make a roux (flour and oil) out of the drippings from the schnitzel with some flour.
Don't over brown it you just want to cook the flour to get rid of the raw taste of flour.
When this is done you add some water and or milk to make a regular gravy. At the very last you add crushed dill seed dill weed and sour cream salt and pepper and let it simmer at a low heat until it is at your desired thickness.

Just a thought.

Worth

GardeningCook · July 31, 2015

Thanks! I'll have to give that a try the next time I make my Chicken Schnitzel. (With spaetzle of course!)

Deborah · August 1, 2015

How could I have forgotten pumpkin pie, chocolate milk and grilled cheese sandwiches on sourdough???

AlittleSalt · August 2, 2015

My summer comfort food that I like best (Other than tomatoes) is Hormel Black Label ham sandwiches on French bread and mayo. You can add so many things or just eat it meat/bread/mayo. It is my summertime comfort food of choice.

Hormel Black Label ham is "Canned Ham" in a 3 pound plastic container sold at Wally-World for just under $9. I treat it like it costs a thousand dollars. http://www.walmart.com/ip/Hormel-Bla...-3-lb/10290954

July 30, 2015	#4
GardeningCook Tomatovillian™ Join Date: Jul 2015 Location: Virginia Posts: 115	Sure thing! My parents & both my maternal & paternal grandparents made this, & it's still a comfort-food standard in my kitchen today. For chicken: One chicken, cut into serving pieces Chicken stock/broth + water to cover, if necessary Approx. 3/4 cup fresh chopped dill 8 to 16 oz. sour cream Salt & pepper to taste In a saucepan or large skillet, poach chicken pieces in simmering broth/water until just cooked through. Remove, skin & bone meat (discarding skin & bones), & keep meat warm. Depending on how much broth is left, use as is or reduce to taste, then stir in sour cream, & salt/pepper to taste. Add chicken meat back into sauce & serve over sliced bread dumplings. GardeningCook Family Czech Bread Dumplings 2 cups flour + extra for flouring hands 1/2 tsp. baking powder 1 cup whole milk 4 slices of white bread - either stale or toasted, cubed 1 egg Bring a large pot of water to a full boil. In large mixing bowl, lightly beat egg. Add flour & baking powder & mix again. Add milk & cubed bread & combine thoroughly. With lightly floured hands, form balls of approximate tennis ball size & drop into boiling water. Allow to cook for 10 minutes, then flip balls over & cook for another 10 minutes. (Sometimes the balls resent being flipped, so don’t get too anal over it – if this happens, just roll them over a few times in the water. They’ll be fine.) Remove to a bowl & allow to cool a bit before slicing. (Can be made a day or two ahead, sliced, & microwaved before serving.) Leftovers are easily reheated in hot gravy or in the microwave, & make a delicious addition to scrambled eggs when cubed & browned in butter. __________________ My body is a temple. Unfortunately, it's a fixer-upper. __________________ My body is a temple. Unfortunately, it's a fixer-upper. Last edited by GardeningCook; July 30, 2015 at 04:54 PM.

July 30, 2015	#6
Redbaron Tomatovillian™ Join Date: Sep 2012 Location: Oklahoma Posts: 4,488	Banana sandwich? __________________ Scott AKA The Redbaron "Permaculture is a philosophy of working with, rather than against nature; of protracted & thoughtful observation rather than protracted & thoughtless labour; & of looking at plants & animals in all their functions, rather than treating any area as a single-product system." Bill Mollison co-founder of permaculture

July 31, 2015	#7
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,919	Comfort Food... Homemade potato Gnocchi with a thick, rich tomato sauce that has had sausages, meatballs and chunks of pork simmered in it for three or four hours. While the sauce was a Sunday staple when I was growing up the gnocchi were a special treat.

July 31, 2015	#8
TexasTycoon Tomatovillian™ Join Date: May 2015 Location: Round Rock, TX, Zone 8b Posts: 1,157	-Creamy mac n cheese (no bread crumbs please and thank you, I want creamy not crunchy) -My great-grandmother Helen's coffee cake (made every year at Christmas time in an enameled iron baby bath tub) -Gram's lemon meringue pie -Fresh homemade bread -Plain bagels with plain cream cheese -Fettucine Alfredo -Manicotti -White chili -Biscuits and sausage gravy -Mom's silver dollar pancakes -Grandma's PBB&J (that's peanut butter, butter, and jelly) -Grandma's French toast -Grandma's Christmas cookies (she makes all kinds but the Cap'n Crunch ones are my favorite) -New England clam chowder -Red beans and rice (with Andouille of course) -Sweet potato casserole (with pecans and mini marshmallows) There's probably a lot more that will come to me later. __________________ -Kelly "To plant a garden is to believe in tomorrow." - Audrey Hepburn Bloom where you are planted.

July 31, 2015	#9
GardeningCook Tomatovillian™ Join Date: Jul 2015 Location: Virginia Posts: 115	Arghhh! Forgot to mention to add the dill in along with the sour cream, salt, & pepper!!! __________________ My body is a temple. Unfortunately, it's a fixer-upper.

July 28, 2015	#1
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I'm bringing up Hungarian Goulash. Not the hamburger meat macaroni and ketchup stuff but real Goulash. Making some tonight. Worth

July 28, 2015	#3
Deborah Riding The Crazy Train Again Join Date: Dec 2011 Location: San Marcos, California Posts: 2,562	Pancakes, mashed potatoes, cooked chocolate pudding, (the more skin the better), lima beans cooked down and drenched with butter, a huge salad with Litehouse Thousand Island Dressing, and Coke, Coke and more Coke !

July 31, 2015	#11
GardeningCook Tomatovillian™ Join Date: Jul 2015 Location: Virginia Posts: 115	Of course!!!! __________________ My body is a temple. Unfortunately, it's a fixer-upper.

August 1, 2015	#14
Deborah Riding The Crazy Train Again Join Date: Dec 2011 Location: San Marcos, California Posts: 2,562	How could I have forgotten pumpkin pie, chocolate milk and grilled cheese sandwiches on sourdough???

August 2, 2015	#15
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	My summer comfort food that I like best (Other than tomatoes) is Hormel Black Label ham sandwiches on French bread and mayo. You can add so many things or just eat it meat/bread/mayo. It is my summertime comfort food of choice. Hormel Black Label ham is "Canned Ham" in a 3 pound plastic container sold at Wally-World for just under $9. I treat it like it costs a thousand dollars. http://www.walmart.com/ip/Hormel-Bla...-3-lb/10290954