Favorite comfort food recipes

Jules Bouyer

Oops, wrong thread

I hate no-peek beef, I get so messy.

I looked up No Peek Beef. It's a classic Reynolds Wrap recipe, made with cream of mushroom soup, Lipton dried onion soup, brown gravy mix and ginger ale.

You can't make this stuff up.

Tacos, one of the best inventions by humanity.

In fairness to Reynolds Wrap, this salsa verde chicken chili sounds delicious and has no sketchy ingredients.

R3 why do you get messy? It’s super easy in the crock pot.

OP is a humor free zone. And filled to the brim with corny boilerplate foodie jargon. A "field greens salad" for crying out loud.

[quote] A "field greens salad" for crying out loud.

You don't know. Maybe he has a field. And maybe it has greens.

R7 Well ok, sometimes I do sneak a peek.

Slow cooker green chile pork stew. Takes fewer than ten minutes to assemble, cooks all day, amazing flavor.

R11 could you please share the link to your recipe? Sounds great.

Tuna Casserole.

Campbell's Mushroom soup, peas, egg noodles and a big can of chunk tuna in oil. Cheese optional. Topped with crushed potato chips.

[quote]could you please share the link to your recipe? Sounds great.

Sure. It's not really a recipe, but here it is:

Cube a couple pounds of pork shoulder or tenderloin, throw it into the slow cooker.

Top with a diced large onion.

Pour a bottle and a half of green tomatillo salsa over it, as well as two small cans of green chiles (with juice).

Palmful of salt, some ground pepper, cook on low for 6-8 hours. Adjust seasonings at the end.

Sprinkle bowls of stew with cilantro (if you like it) and serve with warm buttered tortillas for dipping.

pizza

Your husband’s ass.

1. Open a bottle of tequila and set it next to your husband.

2. Watch as your husband drinks shot after shot after shot directly from the bottle.

3. Wait until your husband drunkenly pulls down his pants, spreads his ass with his hands, and presents hole.

4. Garnish generously with tongue.

Pasta long with olive oil, garlic, herbs, and Parmesan. A glass of wine. An early night. November fading to December.

This is NYT Opinion writer Frank Bruni's mother Leslie's recipe for meatloaf. He included it in a cookbook he wrote with Jennifer Steinhauer, A Meatloaf in Every Oven. It is the very best meatloaf I have ever eaten.

Leslie Bruni's Sweet Nostalgic Loaf

This meatloaf is easily upsized by 1.5 times or 2 times. In the first case, keep it in the oven 5 to 7 minutes longer; in the second case, 10 to 12 minutes more, and in a significantly larger pan. SERVES 4

1–2 tablespoons salted butter

1 medium-sized white or yellow onion, finely chopped

½ cup whole milk or half-and-half

3 slices white bread, not too thick, crusts removed

1½ pounds ground chuck or other high-fat ground beef

½ cup unseasoned bread crumbs

2 eggs, lightly beaten

2 8-ounce cans Hunt’s tomato sauce or a similar canned, unseasoned tomato sauce

3 teaspoons Worcestershire sauce

2 tablespoons Dijon or other slightly zingy mustard

3 tablespoons white vinegar

3 tablespoons brown sugar (either dark or light is fine)

Salt and freshly ground black pepper to taste

1. Preheat the oven to 350 degrees F. Line a glass, metal or other kind of 13-by-9-inch baking pan with nonstick aluminum foil.

2. In a small or medium-sized skillet over low heat, melt only enough butter to coat the skillet. Add the onions and turn the heat to medium, stirring the onions occasionally and cooking until they soften and turn slightly translucent, no more than 12 minutes.

3. Meanwhile, pour the milk or half-and-half into a shallow bowl, place each side of each slice of bread in the liquid just long enough to moisten it and then transfer the bread slices to a large mixing bowl. Discard the leftover milk or half-and-half.

4. When the onions are cooled, add them, the beef, bread crumbs, eggs, and half of one of the cans of tomato sauce to the bread in the large mixing bowl, and blend together with your clean hands, using a kneading motion, just until the ingredients are fully incorporated. Transfer the mixture to the baking pan, shaping it into a loaf whose width is consistent except at the slightly tapered ends. Do not use a loaf pan.

5. Separately, in a medium-sized bowl, whisk the remaining 1½ cans of tomato sauce with the Worcestershire, mustard, vinegar, brown sugar, salt and pepper until the sugar has dissolved. Pour the sauce over the loaf so that it coats the top and pools at the sides.

6. Cook for 1 hour to 1 hour 15 minutes, depending on the desired doneness; 145 degrees F is perfect for medium-rare, which we think is best. Remove the pan from the oven and let the loaf rest, uncovered, for 10 minutes. Then slice it into individual servings and use a large spoon to ladle sauce from the pan over each portion.

It's not just "field greens," there's "cherry tomatoes from the garden."

Why can’t you peek at the beef OP?

Corn Pudding

1 can of corn (don’t drain), 1 can of creamed corn, 2 eggs, 1 cup of sour cream, 1 stick butter-melted, 1 box Jiffy corn bread mix

Mix it all together, pour into a buttered 9x9 dish, bake at 350 for 35-45 minutes or until top starts to brown and the center is cooked.

r14 Sounds a lot like Chile Verde.

r18 That recipe is stupid. First of all, three teaspoons is one tablespoon. Why write "three teaspoons"? Secondly, there's no such thing as "unseasoned tomato sauce," and Hunt's certainly doesn't fit the bill. Unseasoned tomato product would be passata or tomato purée. Thirdly, I've NEVER heard of anyone eating meatloaf that's "medium rare," and these days it could be dangerous.

r4 that sounds disgusting, but to each his own. What is the purpose of a slow cooker liner btw? I have always just thrown all the food into the cooker without a liner. What purpose does it serve?

R24, I looked up the recipe because OP mentioned he was making it.and posted it for comic relief. If you thought my post was an endorsement, you need to work on your reading comprehension skills.

I don't own a slow cooker although my Instant Pot has that feature. Ask someone who cares.

I hope I don't have another weird dream tonight. Last night I dreamed that a huge - almost Kong sized - long haired gorilla was wading in the lake. Then he got out and started stomping on houses. My dead husband said I'm calling the FBI. WTF? Lol.

[quote]Palmful of salt

I feel like this is excessive.

Oh, nvm, I read that as handful for some reason.

I misread that as a painful of salt.

Which is truly excessive

r25 your kind of a cunt

R11/R14 thanks for posting your pork chile verde recipe. I'll try it!

R20 the "no peek" is if you make it in the oven on low at 300 for 3 hrs, you're supposed to cover it with aluminum foil, "set it and forget it" and don't peek. LOL