comfort foods

These Instant Pot Mashed Potatoes are made by steaming (not boiling), resulting in potatoes that are fork-tender, never water-logged, and perfect for mashing.

Instant Pot Mashed Potatoes

Water

lbs Potatoes, Russet

Tbsp Unsalted Butter

Milk, plus more if needed

Salt

Pour 1 cup water in the bowl of the Instant Pot.

Add the trivet that came with the Instant Pot.

Place potatoes in a steamer basket and put it over the trivet (none of the potatoes should be touching the water).

Lock lid and cook on high pressure for 7 minutes.

Leave on Natural Pressure Release for 10 minutes and then manually release remaining pressure.

Transfer steamed potatoes to a mixing bowl and mash with butter, milk, and salt. (Use a potato masher or, for whipped potatoes with a thicker, creamier texture, transfer the potatoes to a standing mixer and beat on high until light and fluffy.)

Add more milk if needed to reach a creamy consistency. Add more salt, to taste.

The lamb in this delicious stew is braised in a flavorful Guinness-spiked broth until it almost falls apart.

Guinness Lamb Stew with Vegetables

lamb shoulder,

salt

black pepper

yellow onions,

garlic,

tomato paste

all-purpose flour

Guinness

beef broth

bay leaf

rosemary

sugar

carrots,

potatoes

green peas

Pat the lamb dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering. Brown the lamb in three batches, adding one more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5-8 minutes per batch. Transfer the browned meat to large bowl and set aside.

Add the onions, garlic and 2 tablespoons of water to the pot. Cook until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan, about 5 minutes.

Stir in the tomato paste and cook a few minutes more.

Add the lamb with its juices back to the pan and sprinkle with flour. Stir with a wooden spoon until the flour is dissolved, 1-2 minutes.

Add the Guinness, beef broth, water, bay leaf, rosemary sprig and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, turn the heat down to low and simmer for one hour and twenty minutes.

Add the carrots and potatoes to the stew, then cover and continue simmering until the vegetables are cooked and the meat is very tender, 30-40 minutes. (Be sure to stir a few times to prevent vegetables from sticking to bottom.)

Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. If serving right away, add the frozen peas and cook until the peas are warmed through. Otherwise, let the stew cool, then cover and store in the refrigerator until ready to serve. Reheat gently on the stovetop and add the peas right before serving.

Make Ahead: This stew can be made a day or two ahead of time and reheated gently on the stovetop. Just be sure to add the peas right before serving so they stay fresh. Also, the broth will thicken in the fridge so it may be necessary to thin it with a bit of water (add it little by little).

Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side.

During Christmastime, Aunt Cammie always busts out tins upon tins of her famous crockpot candies (chocolate clusters stuffed with nuts). They're served at

The Dessert You Never Knew Your Crock-Pot Could Make

(12-ounce) package shelled pecans, toasted (3 1/2 cups)

(12-ounce package shelled walnuts, toasted (3 1/2 cups)

(12-ounce) jar roasted, salted peanuts (3 1/2 cups)

milk chocolate,

(12-ounce) package semisweet chocolate,

(2 ounces) bittersweet chocolate,

Crock-Pot Chocolate Candy With Nuts | POPSUGAR Food

Layer ingredients in slow cooker. Cook on low for 1 hour, or until chocolate melts. Do not open lid. Watch time carefully — do not overcook (or else chocolate will burn and stick). After 1 hour, stir mixture.

Drop by spoonfuls onto wax paper. Let harden completely before transferring to an airtight container.

Chockfull of vegetables and bacon, this lentil soup is a hearty and healthy meal unto itself.

French Lentil Soup

bacon,

olive oil

yellow onion, finely chopped

celery,

garlic, chopped

tomatoes

chicken broth,

French lentils (lentilles du Puy), or common brown or green lentils

thyme

bay leaves

Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, 4 to 5 minutes. Add the olive oil, onions, celery, carrots, and garlic and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Do not brown; reduce heat if necessary. Add the tomatoes (with their juices), broth, lentils, thyme, bay leaves, salt and pepper and bring to a boil. Cover partially, reduce the heat to low, and simmer until the lentils are tender, 45 to 50 minutes (less for common lentils). Fish out the bay leaves and discard.

Use an immersion blender to purée the soup until the broth is slightly thickened, or to desired consistency. (Be careful not to purée too much or the soup will get too thick, and you'll lose the integrity of the lentils.) If you don't have an immersion blender, transfer about 2 cups of the soup to a blender and purée until smooth, then return the blended soup to the pot. Garnish with fresh chopped parsley if desired and serve. (Note: The soup may thicken as it sits; thin with a bit of water if necessary.)  

Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

This is the simplest butternut squash soup you'll ever make, but it's no less delicious for it.

Easy Butternut Squash Soup

red bell pepper, roughly chopped

medium yellow onion, roughly chopped

water

sugar,

heavy cream

Croutons,

thyme,

Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes.

Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning (depending on the sweetness of the vegetables, you may need up to a tablespoon more sugar). Ladle the soup into bowls and garnish with croutons and thyme, if desired. 

Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

<h4>This keto butternut squash risotto is short on carbs but big on flavor!  The ultimate keto comfort food, this low carb risotto is also nut free, egg free,  gluten free, and vegetarian.</h4>

Keto Butternut Squash Risotto

butter

sage

garlic

dry sherry

cauliflower

butternut squash,

parmesan cheese

mascarpone cheese (4 ounces)

nutmeg

Melt the butter in a large saute pan over medium heat.

Add the sage, rosemary and garlic and cook for 1 minute or until fragrant.

Add the riced cauliflower, mashed squash, salt and pepper and cook for 3 minutes or until the cauliflower is beginning to soften.

Add the sherry and cook for another 7 minutes, or until most of the liquid has been absorbed and the cauliflower is soft.

Stir in the Parmesan, Mascarpone, and grated nutmeg.

Cook over medium heat, stirring occasionally, until cheese is melted and the risotto is creamy, about 5 minutes.

Taste and season with more salt and pepper if desired.

Remove from the heat and garnish with more fresh herbs and grated parmesan before serving.

Thank you so much for sharing this wonderful recipe here. This is my first and result is outstanding. It is a great success.  I have made this as a Thanksgiving side dish, and my nonna, whose specialty is risotto, couldn’t believe how well it came out! My mom also begged to keep the leftovers. Such a big win, as are all of your recipes. Thank you, thank you, thank you!

I did not have marscapone cheese or sherry.  Instead I mixed 4 oz cream cheese with 2 Tbsp butter, and used 1/2 cup white wine to replace the sherry.  Other than that I had all the other ingredients.  It was amazing!  One serving filling as a side dish along with a meat. Thankyou for posting this recipe.

With carrots, sweet potatoes and apples, this savory soup with a hint of sweetness is the essence of fall.

Autumn Carrot and Sweet Potato Soup

unsalted butter

yellow onions, chopped

curry powder,

tart yet sweet apple (such as Honeycrisp

honey

In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more. 

Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)

Cuban Shredded beef or ropa vieja made in the slow cooker! We sear the meat and then braise it for hours with onions, garlic, and spices until the meat is just falling apart tender. Serve it up with black beans and rice!

Cuban Shredded Beef (Slow Cooker)

beef

tomato sauce

green bell pepper, thinly sliced

onion,

(4 ounce) can chopped green chilies

EACH dried oregano AND salt

EACH ground cumin AND white vinegar

red pepper flakes

cilantro

white rice + cuban-style black beans

SEARING THE MEAT: Take the beef chuck roast and...

SEARING THE MEAT: Take the beef chuck roast and using a small paring knife, make 3 small 'x' marks into the meat. Take 3 cloves of garlic and insert them into the 3 'x' marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don't cover the pan as the meat will end up steaming rather than searing.

FOR THE ROPA VIEJA: Chop the remaining 3 cloves...

FOR THE ROPA VIEJA: Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ropa vieja ingredients. I used a 6-quart slow cooker but a 3-quart slow cooker will work too. Cover and let cook on the low setting for 7-8 hours. When the beef falls apart easily when pulled with two forks, it's done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.

TO SERVE: Serve over a bed of rice with...

TO SERVE: Serve over a bed of rice with cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless!

Loved by kids and adults alike, this old-fashioned gingerbread is the perfect treat to keep on hand during the holidays.

Gingerbread

baking soda

ginger

cinnamon

cloves

unsalted butter, melted

dark brown sugar

molasses,

Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.

In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is luke warm, whisk in the egg.

Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven or reheated.

Are you craving comfort foods? This Cannabis Kraft Macaroni and Cheese is fast, easy and tastes incredible. There's just something about powdered cheese mixed with marijuana - don't you think? This savory edible is going to be on the top of your meal list all year long.

Cannabis Kraft Macaroni and Cheese

box Kraft Macaroni and Cheese

CannaButter

milk

Bring water to a boil and add box of macaroni. Boil for 7 minutes, stirring occasionally.

Return pasta to pan and add CannaButter, regular butter, cheese powder or sauce and milk.

Stir well and divide into two equal portions.

Throw away that recipe that calls for frozen meatballs and grape jelly - these homemade cocktail meatballs are so much better.

Cocktail Meatballs

sandwich

pork

garlic clove,

allspice

baking powder

beef (85% lean)

ketchup

cider vinegar

Worcestershire sauce

garlic, minced

parsley,

Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray. 

Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside. 

In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. 

Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.

Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes. 

Add the baked meatballs to the sauce and stir to coat evenly. Transfer them to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm.

Freezer-Friendly Instructions: The meatballs and sauce can be frozen in separate containers for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.

Molten chocolate cakes, also known as lava cakes, are rich individual chocolate cakes with oozing molten centers.

Molten Chocolate Cakes 

(1/2 cup) unsalted butter,

bittersweet chocolate, chopped,

eggs

light brown sugar, packed

vanilla extract

all purpose flour

vanilla ice cream

Preheat the oven to 450°F and set an oven rack in the middle position. Generously butter six 6-ounce ramekins (really be generous, and do not substitute non-stick cooking spray). Set the ramekins on a baking sheet. 

Melt the butter in a medium bowl in the microwave. Immediately add the chopped chocolate and stir until the chocolate is completely smooth and melted. If a few chunks remain, place the bowl back in the microwave for 20 seconds, then stir again. Repeat if necessary. Set aside.

In the bowl of an electric mixer fitted with the paddle or beaters, beat the eggs, egg yolks, brown sugar, vanilla and salt at high speed until thickened and pale, about 4 minutes. Add the melted chocolate mixture and flour to the egg mixture and fold with a rubber spatula until just combined (the chocolate sinks to the bottom so be sure to scrape it up into the batter).

Spoon the batter evenly into the prepared ramekins and bake for 10 minutes, until the cakes are set and puffed over the edges of the ramekins. Let the cakes cool in the ramekins for 1 to 2 minutes; then, holding the hot ramekins with a dish towel, carefully invert the cakes onto dessert plates. They should pop right out, but you can run a thin-bladed knife around the edges if necessary. Serve immediately. (It's important not to let the cakes sit after baking, as the centers will continue to cook.)  

Make-Ahead Instructions: The batter can be spooned into the ramekins, covered and refrigerated for several hours before baking. Take them out of the fridge about 30 minutes before baking so they come to room temperature.

Simple 20 – minute chicken panang curry noodle bowls with veggies. Warm panang curry noodle sauce all cozied up with noodles and your favorite sautéed veggies. Perfect for chilly weeknight dinner!

20 – Minute Chicken Panang Curry Noodle Bowls

red curry paste

peanut butter

coriander powder

cumin powder

coconut oil

shallot, minced

(15 ounces) full fat coconut milk

- 12 ounces boneless skinless chicken, thinly sliced

chicken broth

fish sauce

veggies

rice noodles (prepared to package directions)

chopped cilantro and lime wedges,

PANANG CURRY PASTE: In a small bowl, combine...

PANANG CURRY PASTE: In a small bowl, combine the ingredients for the paste and mix using a spoon or a small spatula. Set aside.

CURRY: Heat the oil in a sauce pan,...

CURRY: Heat the oil in a sauce pan, add the shallots and sauté for 3-4 minutes or until the shallot become soft and translucent. Add the ginger and cook for 30 seconds before adding in 1/4 of the coconut milk along with the prepared curry paste. Cook the paste mixture for 1 minute. Add the chicken and stir to coat, cooking for 2-3 minutes. If at any point the sauce begins to stick to the pan, use a couple tablespoons of the broth to deglaze the pan. The coconut milk/chicken broth mixture will start to evaporate leaving a thick paste. Add in the rest of the coconut milk, chicken broth, fish sauce, and sugar and allow the sauce to simmer on low for 5-10 minutes while you prepare the veggies.

Top 27 comfort foods recipes from across the web

The most viewed comfort foods recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Mashed Potatoes

Guinness Lamb Stew with Vegetables

The Dessert You Never Knew Your Cro...

French Lentil Soup

Easy Butternut Squash Soup

Keto Butternut Squash Risotto

Autumn Carrot and Sweet Potato Soup

Cuban Shredded Beef (Slow Cooker)

Gingerbread

Cannabis Kraft Macaroni and Cheese

Cocktail Meatballs

Molten Chocolate Cakes

20 – Minute Chicken Panang Curry No...

Shepherd's Pie Hand Pies

The Easiest Greek Grilled Chicken

Hearty Vegetable Stew

Classic Baked Dutch Oven Pot Roast ...

Apple Crisp

Frozen Oreo Pie

Ces' Amazing Lasagna

Turkey Sloppy Joes

Tuna Casserole

One Pot Cajun Chicken Pasta

One Pot Bolognese

Chicken Noodle Soup

The Perfect Hamburger

Authentic Jamaican Curry Chicken

Top 27 comfort foods recipes from across the web

The most viewed comfort foods recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Mashed Potatoes

Guinness Lamb Stew with Vegetables

The Dessert You Never Knew Your Cro...

French Lentil Soup

Easy Butternut Squash Soup

Keto Butternut Squash Risotto

Autumn Carrot and Sweet Potato Soup

Cuban Shredded Beef (Slow Cooker)

Gingerbread

Cannabis Kraft Macaroni and Cheese

Cocktail Meatballs

Molten Chocolate Cakes

20 – Minute Chicken Panang Curry No...

Shepherd's Pie Hand Pies

The Easiest Greek Grilled Chicken

Hearty Vegetable Stew

Classic Baked Dutch Oven Pot Roast ...

Apple Crisp

Frozen Oreo Pie

Ces' Amazing Lasagna

Turkey Sloppy Joes

Tuna Casserole

One Pot Cajun Chicken Pasta

One Pot Bolognese

Chicken Noodle Soup

The Perfect Hamburger

Authentic Jamaican Curry Chicken

The most viewed comfort foods recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine