What is your favourite "comfort food"?!


Question: ...

Crispy Hash Browns

Ingredients:
1 lb Russet baking potatoes, peeled and grated
3 Tbsp olive oil
Salt and pepper

Equipment needed:
Large stick-free frying pan (at least a 9" diameter bottom)
Potato ricer


1 Heat 3 tablespoons of olive oil in a large stick-free frying pan on medium high heat.

2 While the pan is heating, use a potato ricer much like you would a garlic press, and press out as much moisture as you can from the grated potatoes. If you don't have a ricer, you can use paper towels to absorb some of the moisture from the grated potatoes.

3 When the oil heats up to the point of shimmering, but not smoking, add the grated potatoes. Spread the potatoes out along the bottom of the pan. They should not be too thick in any one place, no more than 1/2 inch thick. Sprinkle some salt and pepper on the poatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. When they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Again, when golden brown, they are ready to serve.

Serves 4.

DELISIOUS


Answers: ...

Crispy Hash Browns

Ingredients:
1 lb Russet baking potatoes, peeled and grated
3 Tbsp olive oil
Salt and pepper

Equipment needed:
Large stick-free frying pan (at least a 9" diameter bottom)
Potato ricer


1 Heat 3 tablespoons of olive oil in a large stick-free frying pan on medium high heat.

2 While the pan is heating, use a potato ricer much like you would a garlic press, and press out as much moisture as you can from the grated potatoes. If you don't have a ricer, you can use paper towels to absorb some of the moisture from the grated potatoes.

3 When the oil heats up to the point of shimmering, but not smoking, add the grated potatoes. Spread the potatoes out along the bottom of the pan. They should not be too thick in any one place, no more than 1/2 inch thick. Sprinkle some salt and pepper on the poatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. When they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Again, when golden brown, they are ready to serve.

Serves 4.

DELISIOUS

pot pie or stew

Fried chicken & mashed potatoes

Stouffer's Macaroni and Cheese or macaroni & cheese that's made in an oven.

Rice, beans and carne asada.

Mac N Cheese

Beef ribs
Cookies, warm from the oven, and milk

sea food

ice cream
&
chocolate <3

popcorn, or a really good salad

doritos

NILLA WAFERS

Chicken Fried Steak, mashed potatoes, gravy, corn w/ butter and lemon pepper. Ahhh

Mashed potatos and gravy! Yummy! kjl

Texas Chicken Pie

INGREDIENTS
1/4 cup chopped onion
2 tablespoons butter or margarine
1 1/2 cups cubed cooked chicken
1 (4 ounce) can chopped green chilies, drained
1 (4.5 ounce) jar sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup sour cream
1/4 teaspoon hot pepper sauce
1 cup shredded mozzarella cheese
1 (9 inch) pastry shell, baked
1 cup shredded Cheddar cheese


DIRECTIONS
In a saucepan, saute onion in butter until tender. Stir in chicken, chilies and mushrooms. In a small bowl, combine soup, sour cream and hot pepper sauce; add to pan. Cook and stir for 5 minutes. Sprinkle mozzarella cheese in the bottom of pie shell; add chicken mixture. Sprinkle with cheddar cheese. Bake at 350 degrees F for 25-30 minutes or until filling is bubbly and cheese is melted

++++++++++++++++++
And of course there has to be more comfort in dessert...
Crunchy Ice Cream Dessert

I like to start my meal prep with dessert. I sandwich vanilla ice cream with layers of cereal, peanuts and coconut. Then I put it in the freezer until its ready to serve!

INGREDIENTS
2 cups crushed Rice Chex
2/3 cup packed brown sugar
1/2 cup chopped peanuts
1/2 cup flaked coconut
1/2 cup butter or margarine, melted
1/2 gallon vanilla ice cream*

DIRECTIONS
In a bowl, combine the cereal, brown sugar, peanuts and coconut. Drizzle with butter; stir until combined. Press half of the mixture into an ungreased 13-in. x 9-in. x 2-in. dish. Cut ice cream into 3/4-in.-thick slices; arrange evenly over crust. Top with remaining crumb mixture; press down lightly. Cover and freeze until serving

Mac & Cheese, or mashed potatoes, swimming in butter.

That explains the size of my azz...

Warm chocolate walnut brownie with chocolate fudge sauce, ice cream and whipped cream on top.
Southern Fried Chicken
Mashed potatoes with butter
Creamed Spinach

Popcorn and vanilla ice cream

My favourite comfort food is at Cold Stone. I get "Everyone's" size with Cake Batter Ice Cream, Carmel, Brownie, Yellow Cake, Marshmellows, and Graham Cracker Crust.

Yum!

kraft macaroni and cheese-there's really nothing else like it

Mashed potatoes withno gravy just butter, cheese, and salt, mac and cheese, pb&j, candy, junk etc... Okay I admit most food I love. But primarily starches.

PSALMS 121,Veggie Sandwich, IceCream,Candy

Beans on toast.

Spaghetti

Southern style chicken with dumplings and macaroni and cheese





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