Best recipe for a winters night please?!


Question: I need comfort food!

luv

Jac
x


Answers: I need comfort food!

luv

Jac
x

I've just put the slow cooker on. I have beef in guiness, with mushrooms and onions. You could do it in a casserole in half the time, just put everything in the dish with gravy and a cup of guinness, and let it cook by itself slowly. I did this last week, and turned it into a cobbler (scones on top) It really is yummy, just serve vegetables, you don't even need potato, as you have the scone!

When I am tucking into my meal tonight, I shall raise my glass of the remaining guiness, and think of you tucking into yours! Report It


Other Answers (18)




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  • Stew and dumplings definitely but you need time. Put in carrots, lentils and/or split peas. Do you actually need the recipe?

    burnt toast with peanut butter and horse radish

    .Home made shepherds pie with garden peas and loads of real gravy not granules.

    BRINGING ON A HOT WATER BOTTLE WITH A LOVED ONE ALL ON THE SOFA.

    Sausage casserole, mashed potatoes and yorkshire puddings

    A roast with potatoes, onions and carrots, chili or lasagna would be my favorites. Good Luck!

    Well, I like Shephards pie on a cold night . Sticks to your bones and keeps you warm fromt he inside out. I use Vegetarian mince instead of real meat but it's still fantastic!

    Or you could do Chili con carne
    Or of course Stew.
    Those are my favories.

    Another one that is pretty good is getting a bottle of wine a baguette of bread and making your own soup. Fantastic!

    toasting hot crumpets on a coal fire in your front room with a toasting fork, add loads of butter let it melt, enjoy with a alcoholic drink of your choice, on a sheepskin rug with the love of your life, and soft music to suit the mood, the flickering flames add to the romantic setting

    GASTON BEEF STEW

    6 servings

    This one-dish meal seems to taste better when cooked a day ahead.
    Cut into small pieces and, if very salty, parblanch, briefly:
    1/2 lb. salt pork

    Dry the pork and saute it slowly in a large skillet.

    Cut into pieces suitable for stewing:
    2 lbs. beef

    Brown the beef in the hot drippings over high heat. Pour off most of the accumulated fat. Sprinkle the meat with:
    Seasoned flour

    Combine and heat until boiling:

    1 1/2 chopped cloves garlic
    1 large chopped onion
    1 cup bouillon
    1 cup canned tomato sauce
    12 peppercorns
    3 whole cloves
    1/4 cup parsley
    1/3 bay leaf

    Place the meat in a heavy saucepan. Pour the above ingredients over it. Simmer closely covered for about 2 or 3 hours or until the meat can be easily pierced with a fork. During the last hour of cooking, add:
    1/2 cup dry sherry or dry white wine

    Cook separately until nearly tender:
    6 medium-sized pared quartered potatoes
    6 pared quartered carrots
    1 stalk celery

    Add these vegetables for the last 15 minutes of cooking.

    hmm...a bowl of cream of mushroom soup and garlic bread. yummy.

    REVIEWS (17)

    INGREDIENTS
    1/4 cup chopped onion
    2 tablespoons butter
    3 cups sliced fresh mushrooms
    6 tablespoons all-purpose flour
    2 (14.5 ounce) cans chicken broth
    1 cup half-and-half cream
    1/2 teaspoon salt
    1/8 teaspoon pepper

    DIRECTIONS
    In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.

    I took this from allrecipes.com
    Here's the complete guide for the soup:-
    http://allrecipes.com/Recipe/Cream-of-Mu...

    As for the garlic bread, just buy the ready-made garlic spread and some foccacia bread.
    Spread the garlic spread on cuts of foccacia bread (if you like it crispy then cut it thinly) and put it in the oven at 180degrees.
    Turn it from time to time so that both sides would be crispy.
    Easy as that.

    I really like this mushroom soup recipe. I've made it and it is one of the best mushroom soups I've tasted. This is the link. When I made it I used chestnut mushrooms. There other soups and recipes there as well.

    shepherds pie
    mince and dumplings
    stew
    steak and mushroom pie
    homemade soup, leek and potato or chunky veg
    chicken curry
    of course all homemade,

    bonnies winter stew

    Yield: 8 servings

    Special enough for company, but delicious anytime, this unique stew needs nothing more than a good crusty bread to make a warming, nutritious winter meal.

    2 pounds beef stew meat
    1 tablespoon each oil and butter
    1 large onion, chopped
    6 cloves garlic, diced
    1 inch fresh ginger, peeled and diced
    salt and pepper to taste
    dash cayenne pepper
    4 cups beef broth
    1 bay leaf
    1/2 cup red wine (optional)
    4 to 6 carrots
    1/2 winter squash
    3 white potatoes
    3 sweet potatoes
    8 small white onions
    8 whole cloves
    1 pound green beans
    1/2 pound small prunes
    In large, heavy stewing pot, brown meat in oil-butter mixture. Set meat aside. Add chopped onion, garlic, and ginger to pot and saute. Add salt, black and cayenne pepper, and continue cooking for a few more minutes. Return meat to pot, add broth, bay leaf, and red wine. Add water to cover if necessary. Bring to a boil and cook, uncovered, for 20 minutes, adding more water as needed. Meanwhile, peel and cut up carrots, squash, and white and sweet potatoes. Peel onions and stick a whole clove into each. Wash, trim, and cut up green beans. Reduce heat. Place carrots and onions over top of stew; cover and steam for 10 minutes, then stir into meat. Repeat this procedure with sweet potatoes and beans. Repeat with squash and white potatoes. Check all for tenderness and correct seasoning. About 15 minutes before serving, lay prunes over top of stew. Cover and steam gently until soft.

    Monte Cristo Sandwiches

    Cook Time: 5 minutes
    Ingredients:
    8 slices sourdough bread
    3 Tbsp. Dijon mustard
    1/2 lb. thinly sliced deli ham
    4 thin slices Swiss cheese
    1/2 lb. thinly sliced deli turkey or chicken breast
    4 thin slices Provolone cheese
    2 eggs, beaten
    2 Tbsp. milk
    1 Tbsp. oil
    1 cup finely crushed Rice Krispies cereal
    powdered sugar
    strawberry jam
    Preparation:
    Spread one side of each bread slice with Dijon mustard. Make sandwiches with the two kinds of cheese and the ham and turkey slices.

    In shallow bowl, combine egg, milk, and oil and beat well. Place crushed cereal on a shallow plate. Dip each sandwich briefly into egg mixture, then into cereal mixture to coat.

    Grill sandwiches in dual contact grill or panini grill or waffle iron until crisp and brown, 3-4 minutes. Sprinkle hot sandwiches with powdered sugar and serve with strawberry jam for dipping. 4 sandwiches

    Chicken pot pie or beef stew.

    a warm husband

    Braised pheasant with porcini:
    To cook, simply seal it in hot oil in a casserole dish and remove. Lower the heat and soften a diced carrot and a small diced onion. Deglaze the pan with a small glass of white wine or dry sherry. Soak some dried porcini according to the packet in half a pint of chicken or vegetable stock and chop finely.
    Put all the ingredients - along with a bay leaf and a few squashed juniper berries into the casserole and season with salt and pepper. Try to get the pheasant breast down into the stock to retain moisture. Put the lid on and put it in the oven for about 45-50 minutes until cooked through. You will probably need to turn the pheasant a couple of times to ensure both breasts spend equal time in the stock.

    When cooked, remove the pheasant and whisk in beurre manier (blended butter and flour) in small lumps until the stock takes on a light sauce consistency and s slight sheen.

    Serve just the breasts of the pheasant - removed whole and sliced in three - with mashed potato and a decent helping of sauce.

    Why just the breasts? Because the leg-meat - well shredded when cool - and the remaining sauce are going to make a great topping for pasta - or better still, filling for ravioli when mixed with some grated pecorino or parmesan... The mix (sans cheese) will freeze ok so you can have pheasant this week and next!

    Hi Jac, check this one out from Videojug,
    How To Make Braised Beef Goulash
    Braised Beef Goulash Recipe. A lightly-spiced, delectable beef dish which can be accompanied by thickly sliced bread or potatoes. Enjoy our Braised Beef Goulash recipe.

    Serves:
    2 to 4
    Preparation Time:
    30 minutes
    Cooking Time:
    3 hours You Will Need

    1 1?8 kg chuck steak, cut into cubes
    2 Tbsp sweet paprika
    Half tsp cayenne
    6 Tbsp olive oil
    3 onions, peeled and chopped
    5 garlic cloves, chopped
    2 Tbsp plain flour
    3 bay leaves
    600 g tinned tomatoes
    2 red peppers
    300 ml chicken or beef stock
    Freshly ground black pepper
    Salt
    1 casserole pot
    1 chopping board
    1 slotted spoon
    1 knife
    1 tray
    1 wooden spoon

    --------------------------------------...
    Step 1: Brown the beef
    First, heat up the oil in the casserole pot over a high temperature.
    Once hot, add the beef and cook until it turns deep-brown in colour.
    Remove with a slotted spoon and set aside.

    --------------------------------------...
    Step 2: Brown the onions and garlic
    Lower the temperature to a moderate heat and add the onions.
    Cook until brown at the edges, stir in the garlic and return the meat to the pot.

    --------------------------------------...
    Step 3: Add the flour and paprika
    Next, mix in the flour, paprika and cayenne and stir well to soak up any juices.

    --------------------------------------...
    Step 4: Add the tomatoes, bay leaves and stock
    Stir in the tomatoes, add the bay leaves and pour in the stock.

    --------------------------------------...
    Step 5: Simmer and cook
    Bring to simmering point, cover and lower the heat.
    Leave the goulash to cook slowly for 2 hours.
    Videojug tip – Alternatively at this point, you could cover the pot and place it in a preheated oven at 150oC (300oF, gas mark 2) for 2 hours.

    --------------------------------------...
    Step 6: Prepare the peppers
    Meanwhile, remove the stalks and seeds from the peppers and cut them into small cubes.

    --------------------------------------...
    Step 7: Add the peppers
    After 2 hours, add the peppers to the pot, replace the lid and cook for a further 30 minutes

    --------------------------------------...
    Step 8: Serve
    Spoon the goulash into bowls, add a spoonful of soured cream on top and serve with thickly-sliced bread or potatoes.





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