Thread Number: 77208  /  Tag: Recipes, Cooking Accessories
Chilly Weather Comfort Food
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Post# 1011616   10/21/2018 at 01:00 by Launderess (Quiet Please, There´s a Lady on Stage)        

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Well it seems finally (praise the Lord)hot and humid weather for our area is gone. Has been chilly all last week and forecast evening temps beginning Sunday though much of next week shall be down in the 40F to high 30F.

Having avoiding cooking anything really heavy and or that required using the oven for the duration, it's now time to get out those recipes and enjoy foods that warm the insides.

Steak and kidney pie.

Marconi and cheese

Pasta fazool

Chile con carne

Beef stew

Pot roast

Cassoulet

Anyone else?





Post# 1011618 , Reply# 1   10/21/2018 at 01:18 by ea56 (Sonoma Co.,CA)        

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Shepard’s Pie,
Chicken Pie,
Roast Pork,
Pork Chops and Sauerkraut,
Homemade Chicken Noodle Soup
Swedish Meatballs
Lasagna
Pork Chops and Apple Stuffing
Sweet Italian Sausage with Mashed Potatoes
Minestrone Soup
Sauerbraten with Potato Pancakes and Sweet and Sour Red Cabbage
Tamale Pie

Eddie


Post# 1011622 , Reply# 2   10/21/2018 at 02:50 by mrsalvo (New Braunfels Texas)        

Y'all are making me hungry!! LOL.

Love the CrockPot, esp. in colder weather.

Hot & Sour Soup with fried noodles and egg roll.
Chicken Pot Pie
Homemade Clam Chowder with oyster crackers (my favorite)
Chicken in wine sauce over noodles.
Oven Swiss Steak (another favorite)
Swedish Meatballs over Noodles or Rice
Mashed Potatoes
Cornbread Stuffings
Red Beans & Rice
Ham & Pinto Beans with homemade Cornbread (served with sliced onion)
Salmon Patties
Shrimp Gumbo
Fiesta Rolls
Pork Chops (fixed a thousand different ways!)

Don't forget the deserts:
Buttermilk Pie
Fudge
Cinnamon Rolls / Monkey Bread

Laundress, what is Cassoulet?

Barry



Post# 1011627 , Reply# 3   10/21/2018 at 04:06 by Launderess (Quiet Please, There´s a Lady on Stage)        
Cassoulet

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Basically a type of French slow cooked casserole made with beans, bits of meat and other goodies.

en.wikipedia.org/wiki/Cassoulet...

cooking.nytimes.com/recipes/1018...


Post# 1011629 , Reply# 4   10/21/2018 at 06:18 by askolover (South of Nash Vegas, TN)        

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Potato and bacon soup

Chicken and dumplings from scratch

Lasagna

Sausage casserole

Mushroom soup chicken in the crock pot

Mom's delicious chicken stew

Crock pot Swiss steak

Creamy chicken and noodles

 

Chocolate cobbler

Fudge pie

Chess pie


Post# 1011647 , Reply# 5   10/21/2018 at 09:27 by fan-of-fans (Florida)        

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Those sound good. How about some chicken noodle soup and a grilled cheese sandwich? Simple but good.

Post# 1011650 , Reply# 6   10/21/2018 at 10:06 by appnut (TX)        

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I cannot relate to relegating foods to certain outside temperatures.  I made two different pork roasts this summer.  I took a week of staycation two weeks ago and made a pot of chicken noodle soup to have for lunches for something different as well as cheesy cornbread and cheddar whole wheat biscuits to go along with said soup.  Last night made a meat loaf.  And baked pork chops last weekend.  And a baked pasta and meatball casserole while off two weeks ago too.  Earlier this week made a pot of beans for another source of protein dinners.  My partner and I both enjoy chili or soup made any time of year, even the summer.  Baked cookies for work function in early September. 


Post# 1011652 , Reply# 7   10/21/2018 at 10:18 by spacepig (Floridas Emerald Coast)        

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It has *finally* cooled off down here in the Florida Panhandle. Going to my Cajun roots and cooking a chicken and sausage gumbo.

Post# 1011657 , Reply# 8   10/21/2018 at 11:02 by firedome (Binghamton NY & Lake Champlain VT)        
my winter favoritess...

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Old school classics and old school calories!

Boeuf Bourgignon ala The Way to Cook recipe

Beef Stroganoff, my own recipe

Chicken Divan, ditto

Lobster Newberg or Lobster Thermidor

Crab Imperial

for seafood old '50s/60s Baltimore Sun Seafood recipes by Virginia Roeder


Post# 1011658 , Reply# 9   10/21/2018 at 11:05 by JustJunque (Western MA)        
Greg

So many of these dishes sound absolutely wonderful.
But you caught my attention with mushroom soup chicken in the Crock Pot.
We both work full-time, and never seem to have time or energy to make anything creative.
I'm imagining that as something that doesn't require a lot of prep time.
And I love things with mushroom soup!
Can you share the recipe?

Little story about mushroom soup.
Growing up, it was known as "white sauce" in our house.
My mom did all of the cooking, and used mushroom soup over meatloaf, spinach pie, and a couple of other dishes, I believe.
My dad loved it.
But...he wouldn't touch a mushroom.
If he ever found out that he was eating mushroom soup, all hell would have broken loose!
And he would have never touched it again.
So, until the day he passed, it was "white sauce!"

Barry


Post# 1011659 , Reply# 10   10/21/2018 at 11:11 by Joeekaitis (Rialto, California, USA)        
Bust out two pressure cookers

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Make your favorite legume (split peas, lentils, red or black beans) in one but leave out the meat. Combine the meat in the other pressure cooker with 2 cups of brown rice, a quart of beef broth, an envelope of onion soup mix, 2 heaping tablespoons of garlic powder and 2 tablespoons of olive oil (extra virgin preferred). Bring to pressure and hiss or jiggle for 20 minutes followed by a natural pressure drop. Dump the rice into the legume and there’s a meal in a bowl.

Thin the leftovers with more broth. It really tightens up when it cools


Post# 1011661 , Reply# 11   10/21/2018 at 11:22 by appnut (TX)        

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Joe, yum!!!!  What kind of meat and how much? 


Post# 1011682 , Reply# 12   10/21/2018 at 15:21 by joeekaitis (Rialto, California, USA)        

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Split peas: thinly sliced smoked sausage or Polska Kielbasa (assumes the shape of tiny Saturns) or diced ham; red or black beans: same two sausages; lentils: cooked and coarsely chopped Italian sausage,  some Italian seasoning and a couple 8-ounce cans of tomato sauce.

 

Pound for pound, match the meat to the legumes.


Post# 1011688 , Reply# 13   10/21/2018 at 17:09 by joeekaitis (Rialto, California, USA)        
Oh, and, cook the meat with the rice . . .

joeekaitis's profile picture

 

. . . instead of with the legumes, which will turn the meat the color of the legume, i.e.: black beans will tint the meat dark purple or black.  Tastes OK but not a treat for the eyes.


Post# 1011693 , Reply# 14   10/21/2018 at 17:59 by perc-o-prince (Southboro, Mass)        

M-m-m-m-m-m.....

Beef Stroganoff
Spareribs and sauerkraut
Pot roast
Minestrone and/or pasta e fagioli
Chicken and dumplings

Just made split pea (with ham) soup the other night from the ham bones I boiled down after Easter. Made beef stroganoff with a side of thyme/rosemary carrots before that. Bring it on, fall/winter!

Chuck


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Post# 1011694 , Reply# 15   10/21/2018 at 18:03 by perc-o-prince (Southboro, Mass)        

"How about some chicken noodle soup and a grilled cheese sandwich? Simple but good."

Sometimes simple is great! I like tomato soup with either grilled cheese or BLT! Trader Joe's has a very good tomato soup in a carton! This time of year we generally have 1-2 cartons of it in the cupboard.

Chuck


Post# 1011695 , Reply# 16   10/21/2018 at 18:07 by twintubdexter (Palm Springs)        

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Currently it's 93 degrees outside at 4:00 PM. How about a nice chilled salad?

 


Post# 1011702 , Reply# 17   10/21/2018 at 18:57 by angus (Fairfield, CT.)        

A couple of things:

- Big pot of Sunday gravy with meatballs, sausage and pork chops (not a big braciole fan). Will use that gravy on lasagne di Carnavale (the southern Italian kind with little meatballs in the layers
- Chicken soup, a lot of which will be frozen for the upcoming Thanksgiving and Christmas holidays. No meal is complete without starting with a bowl of that soup again with little meatballs and escarole or spinach
- Nice batch of chili with beans (apologies to anyone from Texas - but this is the family recipe that originated with my aunt from Puerto Rico)
- Lentil soup
- Escarole and beans (escarole was on sale for $.79 per pound this week at Shop Rite.
- Baked and glazed ham - been wanting to try the Julia Child "braised and baked method". Keeps the meat moist since it is heated in liquid, and I was able to bone it, break the ham down into "lobes" so i could trim all that extraneous fat, glaze the lobes individually and so much easier to slice... Bonus - big pot of ham stock flavored with wine, carrots, onion, thyme, parsley, etc. Will freeze along with the bone for the next batch of split pea soup
- Finally, a batch of Ina Garten's macaroni and cheese. Mostly testing to see how well it holds up to making in advance. So far making it a day in advance has been fine. So one less thing to make Thanksgiving morning. I can make it the day before...

What I SHOULD have been doing is covering patio furniture - I guess that can wait until next week...


Post# 1011703 , Reply# 18   10/21/2018 at 19:00 by Sudsy (Lewisville Tx)        
Recipes

I have never heard of chocolate cobbler how do you make it?

Post# 1011753 , Reply# 19   10/22/2018 at 03:32 by askolover (South of Nash Vegas, TN)        
Chocolate Cobbler

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3/4 stick butter

1 cup self-rising flour

3/4 cup sugar

3/4 cup milk

1 1/2 T cocoa

1 T vanilla

Preheat oven to 350F

Melt butter in 9x13 pan (I just put the stick in the pan and let it melt as the oven preheats).  In a bowl, mix flour, sugar, cocoa, vanilla, and milk together.  Drizzle this mixture over the melted butter but DO NOT STIR! 

In a separate bowl, mix another 1 cup of sugar and 1/4 cup of cocoa.  Sprinkle this dry mixture over the butter and batter but DO NOT STIR!  Now pour 1 1/2 cups of boiling water over the top of it all but DO NOT STIR!  Bake 30 minutes and serve warm.  Great with vanilla ice cream or by itself.


Post# 1011762 , Reply# 20   10/22/2018 at 05:21 by appnut (TX)        

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Yum!!!  Thanks Greg!! 


Post# 1011776 , Reply# 21   10/22/2018 at 08:20 by norgeway (mocksville n c )        
I make a similar recipe

Mine makes a 8 X 8 serve this with a scoop of vanilla ice cream and boy is it fantastic!

Post# 1011814 , Reply# 22   10/22/2018 at 17:13 by mrsalvo (New Braunfels Texas)        

I'm trying the Chocolate Cobbler, definitely. Reminds me of Chocolate Gravy over biscuits. Thank you Greg!!

Barry


Post# 1012137 , Reply# 23   10/25/2018 at 23:48 by askolover (South of Nash Vegas, TN)        

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You're welcome Barry and Bob.  It's really easy and delicious.  I'm expecting Tony to request one any day now.  Let me know if you make it.


Post# 1012155 , Reply# 24   10/26/2018 at 06:03 by JustJunque (Western MA)        
Greg,

Any chance of hearing more details on the mushroom soup chicken in the Crock Pot?
Sorry for asking again. I'm hoping maybe you just missed the first post about it.
Thanks!

The other Barry


Post# 1012174 , Reply# 25   10/26/2018 at 12:25 by kd12 (Arkansas)        

Cuban burgers, with a garlic mojo sauce.

Post# 1012196 , Reply# 26   10/26/2018 at 17:57 by whirlykenmore78 (Prior Lake MN (GMT-0700 CDT.))        
Some of my favorites:

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Winters can be very cold and hard here in Minnesota. I keep plenty of "Old Standbys" in my recipe arsenal:

Beef Stroganoff
Lasagna
Spaghetti with meat sauce
Tater Tot Hotdish (It's a MN thing. Just ask if you want to know about it)
Italian Meatballs with Penne Pasta
Swedish meatballs
Beef Stew
Turkey Dinner
Pot Roast
Meatloaf
Chili con Carne
Hamburger Gravy over mashed potatoes.
Beef Burgundy
Chicken Noodle Soup
Beef Barley Soup
Cream of Chix Wild Rice Soup
Clam Chowder
Ham and Bacon Chowder
Hamburger Goulash
Cream of Tomato Soup
Baked Rigatoni With Meat Sauce
Thanksgiving in a bowl "Turkey Rice Soup thickened with roux and leftover gravy added"
I have more but that's all for now. Comfort food recipes are a must up here just like a good snowblower. LOL!
WK78



Post# 1012211 , Reply# 27   10/26/2018 at 20:52 by Xraytech (Rural southwest Pennsylvania )        

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Some of my cold weather favorites
Beef stew
Hamburger pie
Beef burgundy
Pot roast with onions and carrots
Stuffed cabbage with mashed potatoes
Stuffed peppers with mashed potatoes and creamed peas
Vegetable soup
Baked ham with bourbon glaze or raisin sauce
Meat sauce with meatballs and percatelli #12
Porcupine balls
Chicken cacciatore
Chicken paprikash with grated noodles

And of course the stuffed cabbage soup that is cooking away in my 6 qt electric Presto cooker



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This post was last edited 10/27/2018 at 02:13
Post# 1012218 , Reply# 28   10/26/2018 at 21:56 by norgeway (mocksville n c )        
looks great

A pressure cooker is a great cooking tool,i cant live without one.

Post# 1012220 , Reply# 29   10/26/2018 at 22:44 by Launderess (Quiet Please, There´s a Lady on Stage)        
@ The Other Barry

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Crock Pot/slow cooker chicken with mushroom soup is one of those staples that evolved along with that device.

lmgtfy.com/?q=...

As such there are many variations but two main staples; cream of mushroom soup and a crock pot/slow cooker. What happens afterwards is only limited by one's creativity.

IIRC mushroom soup chicken may have been one of those original recipes for "busy housewives", working mothers and anyone else seeking a fast and easy meal that made use of the new kitchen gadget, the Crock Pot.

On a very basic level you just take some chicken, a can of cream of mushroom soup, and water. Dump the lot into slow cooker and set then forget.


Post# 1012224 , Reply# 30   10/26/2018 at 23:31 by JustJunque (Western MA)        
Thank you, Launderess

I figured it was probably something as simple or as "souped up" as one wants it to be.
I was just curious to know if Greg did anything special/specific with his take on it.
We've been talking about breaking out the Crock Pot more often.
There may be some version of mushroom soup chicken in our not too distant future!

Barry


Post# 1012229 , Reply# 31   10/27/2018 at 00:01 by ea56 (Sonoma Co.,CA)        

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Here’s something that my Grandma and Mom used to make, a midwestern dish, String Beans, Ham Hocks and Red New Potatoes. You cook it all together until the meat on the Ham Hocks is tender. Also, use some black pepper to taste. The String Beans will be WAY done, definitely not the way we are all used to eating them today. But it is a really delicious, old time family meal. They always served it with cornbread, to sop up the “pot liquor”.

I haven’t had this in years, and frankly, I could never do it the justice that Grandma and Mom did for the dish. But I need to give it a try again. Its good old country cookin.

I believe that this would also be good made in a crock pot.

Eddie




This post was last edited 10/27/2018 at 05:36
Post# 1012236 , Reply# 32   10/27/2018 at 01:34 by mrsalvo (New Braunfels Texas)        

Greg, I made the Chocolate Cobbler this evening for desert, asked an old friend over to eat with Dad & I as I wanted her take on it as well. The meal was Crockpot Creamy Chicken with Mushrooms over Rice, Corn on the Cob, Salad with fresh tomatoes, and tea to drink. Didn't have a 9x13 pan and ended up using a round 13" casserole dish. It came out sort of flat, think it was the flour, should have added some baking powder. I also cooked it longer than the 30 minutes as my oven seems to cook cooler than my old one. I'm going to retry this in about a week, with correct size pan and added baking powder. Also curious if an added touch of rum would be good? What did come out of the oven was utterly delightful, we all had seconds with "healthy" vanilla ice cream (guest is diabetic). It's really good, and the overall meal was pretty good.
Being a caregiver, don't think I could live without my Crockpot. I cook most everything on high and cut the cook time. It gives me a chance to clean up the kitchen as the meal cooks.

Barry


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Post# 1012237 , Reply# 33   10/27/2018 at 01:58 by askolover (South of Nash Vegas, TN)        

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Barry, my mushroom soup chicken in the crock pot is just a whole chicken or chicken breasts with soup smeared over them.  Nothing special.  I do the same thing with pork chops.  But My pork roast is a little different....I add a chopped onion to the cooker with the mushroom soup. 

I made a chocolate cobbler tonight....there's saran wrap over it in the picture.  It's only about an inch thick when cooked using White Lily self-rising flour.

 


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Post# 1012249 , Reply# 34   10/27/2018 at 13:11 by joeekaitis (Rialto, California, USA)        

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As you read this, the split peas have been simmering in the slow cooker since 7:00am PDT.  The pressure cooker's waiting to take the stage atop the induction cooktop for the brown rice with sliced Polska Kielbasa.

 

They will be wed at dinnertime around 5:00pm.


Post# 1012250 , Reply# 35   10/27/2018 at 13:15 by luxflairguy (Wilmington NC)        

Having my church supper club group over tonight.  Temps in the 50's, so having a Tuscan Minestrone soup with salad, bread and others are bringing dessert!

Greg


Post# 1020699 , Reply# 36   1/9/2019 at 21:09 by DaveAMKrayoGuy (Oak Park, MI)        

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AMKrayoGuy's Beef Bourguignon!



-- Dave


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Post# 1020725 , Reply# 37   1/10/2019 at 08:02 by joeekaitis (Rialto, California, USA)        
Split Pea Soup with sliced Smoked Brats and Brown Rice

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The smoked Brats from ALDI are just the right size to slice into "dimes".  Gonna make this batch one-pot style in a big slow cooker.  Brown rice can withstand all-day simmering without dissolving.  Just add enough extra liquid to accommodate the rice and let everything cook for 8 hours on Low.


Post# 1020756 , Reply# 38   1/10/2019 at 19:09 by appnut (TX)        

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Joe, how about a recipe please.  


Post# 1020762 , Reply# 39   1/10/2019 at 20:01 by joeekaitis (Rialto, California, USA)        
But of course . . .

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Split Pea Soup with Smoke Bratwurst and Brown Rice

 

1 lb. dried split peas
1 package (14 oz. to 1 lb.) smoked Brats, thinly sliced
2 envelopes onion soup mix
2 tablespoons garlic powder
1 scant teaspoon black pepper
2 cups brown rice
2 tablespoons extra virgin olive oil
2 quarts beef broth
1 quart water

Stir together in large slow cooker, cook 8 hours on Low.  Stir again for about 3 minutes before serving.  A meal in a bowl!

 

Feel free to vary the ingredients as desired.


Post# 1020764 , Reply# 40   1/10/2019 at 20:36 by Kate1 (Idaho)        

I love comfort food in winter. Every Sunday I cook up a big pot of various soups, stews, chili, or a meat and gravy dish with mashed potatoes. My husband and I then reheat the leftovers for the following week as our lunches at work. I’m a city mail carrier so I’m outdoors in single digit or below zero temps all day and cracking open my thermos with a nice steamy meal inside at lunchtime is heaven. In summer we grill on Sunday and then we take chilled salads and sandwiches all week. Some of my go-to dishes during winter are chicken soup, beef stew, pot roast, chili, creamed chicken, macaroni and cheese, meatloaf, spaghetti and meatballs, and lasagna. Another thing we do in winter is participate in providing a large pot of soup after our church services, the ladies (and some men) take turns bringing something in to provide a hot meal to the congregation and anyone else who happens to show up. This is in addition to the potluck we do every first Sunday of the month and the weekly Lenten luncheon we do.

Post# 1020793 , Reply# 41   1/11/2019 at 05:16 by appnut (TX)        

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Joe, thank you.  I'm assuming a large slow cooker would mean 6 quarts or more.

 

Kate, all that sounds absolutely wonderful!!!


Post# 1020797 , Reply# 42   1/11/2019 at 08:25 by joeekaitis (Rialto, California, USA)        
Yes, 6 quarts.

joeekaitis's profile picture

 

That is all.  Carry on.


Post# 1021017 , Reply# 43   1/13/2019 at 11:36 by DaveAMKrayoGuy (Oak Park, MI)        
Oh, no, it's NOT!!!! Another STEW:

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Old dish out, in with the NEW...!

AMKrayoPrime-Rib:



-- Dave


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Post# 1022680 , Reply# 44   1/27/2019 at 15:09 by DADoES (TX, U.S. of A.)        

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I made the Chocolate Cobbler for a gathering yesterday.

Caesar Chicken
Roasted Vegetables (frozen mix of brussels sprouts, butternut squash, onion)
Baked Potatoes
Tea (my iced mix of regular and earl grey)

GW brought a sweet-vinegar cabbage slaw with carrots, shallots, red and green bell peppers, cranberries, and he said a tinge of jalapeno.

Tony brought a multigrain bread loaf.


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