comfort food

This is Mary's classic lasagne recipe which has been perfected over the years. For the best results leave the lasagne to stand for six hours before cooking. 

Each serving provides 861 kcal, 50g protein, 56g carbohydrates (of which 17g sugars), 47g fat (of which 23g saturates), 5.5g fibre and 1.4g salt. 

Lasagne al forno

olive oil

beef mince

onions, roughly chopped

celery, diced (optional)

garlic cloves, crushed

flour

150 milliliters/¼ pint beef stock

tbsp redcurrant jelly (optional) or 1 tsp caster sugar

tomato purée

thyme

tomatoes

butter

750 milliliters/1¼ pints hot milk

Dijon mustard

Parmesan,

salt and black pepper

lasagne

75 grams/3 ounces mature cheddar, grated

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Kids love it, grown-ups love it...this pumpkin bread is hard to beat!

Pumpkin Bread

salt

baking soda

baking powder

cloves

cinnamon

nutmeg

1-1/2 sticks (3/4 cup) unsalted butter, softened

sugar

eggs

pumpkin

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Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).

In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.

Add the flour mixture and mix on low speed until combined.

Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. 

Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

This easy stovetop Chicken Tikka Masala tastes just like your favorite Indian take-out and is ready in under an hour. Leftovers are even better the next day! 

Chicken Tikka Masala

chicken breasts, thighs, or a mix

plain whole milk yogurt

ginger

garlic, minced

cumin

paprika

canola oil, divided

onion,

garlic,

coriander

garam masala

turmeric

black pepper

(14-ounce) can crushed fire-roasted tomatoes (regular crushed tomatoes work, too)

cayenne pepper

rice,

"Wow. I never go through the effort to leave comments on recipes I try — but this was absolutely exceptional. I made two modifications — because of the current era of grocery pickup. I used Greek yogurt in the marinade, which I left overnight, (and then mixed the onion in the excess marinade before cooking them) and used cashew cream instead of heavy cream. Will be making again. I think this may be my new favorite dish"

"Have not tried yet, but I wanted to know if homemade yogurt with whole milk would be ok? Also, can you reuse the yogurt from the marinade for the second part of the recipe, or would it be too spicy - not suitable? Thanks!"

Prepare the chicken: Trim chicken thighs of any extra fat. Chop into bite-sized pieces about 1/2 to 1-inch wide. Place the chicken thigh pieces to a medium bowl.
Add the yogurt, ginger, garlic, cumin, paprika and salt. Using your hands, combine the chicken with the spices until the chicken is evenly coated.

Marinate the chicken: Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (Marinating for 4 to 6 hours is perfect.)

Cook the chicken: In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the chicken thigh pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside.

Toast the spices: Wipe down the pan you used to cook the chicken. Heat remaining canola oil over medium heat. Add the onions and cook for 5 minutes, until softened, stirring often.
Add the grated ginger, minced garlic, coriander, paprika, garam masala, turmeric, black pepper, salt, and cayenne. Let the spices cook until fragrant, about 30 seconds to a minute.

Make the sauce: Add the crushed tomatoes to the pan with the spices and let everything cook for 4 minutes, stirring often. Add the yogurt and stir to combine.

Simmer the sauce: Reduce the heat to medium-low and let the sauce simmer for another 4 minutes. Add the chicken pieces to the pan and coat with sauce.

Serve: Serve over cooked basmati rice and garnish with cilantro.

"This is my favorite recipe, I’m no chef by any means and this is amazing every time. I tend to let it simmer even longer because my girlfriend loves the thick sauce. I make 2 batches of this recipe, one for chicken for me, and one with tofu for her!"

"Thank you for this recipe, i enjoy making this dish, me and mom like it alot"

"Phenomenal! I followed the recipe as written other than subbing avocado oil for canola oil. Dare I say this recipe is even better than some versions I’ve had in a restaurant? I used 1\/2 teaspoon of cayenne pepper and loved the heat to the dish. Simple Recipes continues to be my go-to site!"

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This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

Beef Stew with Carrots & Potatoes

beef

yellow onions,

balsamic vinegar

tomato paste

all-purpose flour

dry red wine

beef broth

water

bay leaf

carrots,

potatoes

Fresh chopped parsley, for serving (optional)

Preheat the oven to 325°F and set a rack in the lower middle position.

Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.

Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, 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, transfer to the preheated oven, and braise for 2 hours.

Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.

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. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

American favorite shepherd's pie recipe, casserole with ground beef, vegetables such as carrots, corn, and peas, topped with mashed potatoes.

Easy Shepherd&#8217;s Pie

Tablespoons (1 stick) butter

medium onion, chopped (about 1 1/2 cups)

vegetables—diced carrots, corn, peas

lbs ground round beef

Worcestershire sauce

Salt, pepper, other seasonings of choice

"Add a small can of tomato paste to the meat to keep it from falling apart, and it adds flavor to the meat, also my family sprinkles crushed fritos or french fried onions on top"

"This is one of my absolute favourite recipes  to make.... easy and everyone loves it....I always mash in a couple sweet potatoes with the white potatoes, and shred cheese in it before putting on the top.... my husband also loves the cream corn layer on top of the beef...  freezes well cooked or uncooked... have done both"

Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.

Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (9x13 casserole).
 
Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
(Be careful when broiling using Pyrex or glass dishes, they have been known to shatter under the high heat of the broiler. It's not a worry if you are using a ceramic or metal casserole dish.)
Suggested variations:
Put a layer of creamed corn between the ground beef and the mashed potatoes.
Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.

"Made it 3 times now. Always amazing, and doesn’t require a million ingredients like other shepherd pies. I also used chicken broth instead of beef."

"Awesome recipe! \r\nI added barbecue sauce to the meat, creamed corn between the meat and potato layer and put sprinkled cheese on top. 5 stars"

"I decided to try this recipe with some leftover mashed cauliflower that I had in the fridge, but I cut out the broth and added some A-1 sauce to the meat mixture, my fiancé liked it too!"

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Easy Shepherd's Pie

We took a couple shortcuts for this traditional lasagna recipe by using store-bought marinara and boxed pasta sheets. It saves a ton of time without sacrificing any ﻿flavor. Make sure to follow these tips.

Classic Lasagna

lasagna noodles

extra-virgin olive oil,

oregano

Kosher salt

(32-0z.) jars marinara

whole milk ricotta

c. Parmesan, divided

parsley,

lb. sliced mozzarella

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Found the measurements, and quantities were extremely off. Ended up throwing out a lot of noodles and having to make more meat and ran out of cheese slices even though we used 2lbs of cheese.

This recipe did not work out for me at all. The quantities were WAY off. For a start you need 2lb of beef.
For the mozzarella, I sliced fresh moz myself, which ended up beeing think and making it extra cheesy - better to buy sliced moz (slightly processed).
Finally, the whole milk ricotta mix was not easily spreadable at all... perhaps I used the worng broand or should have used the egg white as suggested in the other comments.

Great recipe! I used half ground beef/half hot Italian sausage.

I ended up only getting 2 full layers into my pan. I used 8 noodles and had a bunch of oily noodles leftover. I also didn't need 2 full pounds of mozzarella, but I'm sure we'll manage to eat that. Overall, easier recipe than any I've tried before. Very tasty.

My Family loved this recipe. I added the cinnamon the the meat mixture, which many Greek recipes call for (we are Greek) and it was wonderful. Even my daughter, who doesn’t like lasagna, ate some and said how good it was.

Actually when I moved to the south in  60s-70s you could not get Ricotta in grocery stores, so I did use cottage cheese with eggs added.  I worked quite well.  I now use Ricotta and also add the egg.

Fantastic. I made it in a 9x9 pan so halved the recipe (sorta). Added more cheese, because there is never enough for us :) Laid out noodles as you suggested and sprayed with olive oil. First time I haven’t had them tear. Made it so easy. Also the tip to under cooking lasagna was valuable. Used a sprinkle of cinnamon. Just perfect. My husband said you need to make this again.  I used Barilla marinara sauce.

I absolutely loved this recipe. Thank you so much for sharing!

Turned out excellent. The only thing I did different was to divide it into two pans. One I froze, the second I baked after leaving in the fridge overnight. To answer one of the below questions, I then increased the 400• time to 30 minutes from 18-20.  Worked out great.

Loved the tip about adding the cinnamon! Delicious lasagna!

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We took a couple shortcuts for this recipe by using store-bought marinara and boxed pasta sheets. It saves a ton of time without sacrificing any flavor.

This Crockpot Chicken NoodleSoup from Delish.com is the easiest way to make your favorite comfort food. With boneless skinless chicken breasts, carrots, celery, and herbs, it's SO good on a cold night.

Crock-Pot Chicken Noodle Will Warm Up Your Whole Crew

chicken breasts

celery,

rosemary

chicken broth

egg noodles

How many days a week do you use your slow cooker?

This is a great base recipe which is usually what I look for. Something simple that I can easily modify to use whatever spices or veggies I have at the moment. I will say I made this with a cheaper generic brand of egg noodle and I agree they get mushy and I would advise you cook them separately. But when made with a higher quality local brand of egg noodle they cooked up just fine. I like to add a bit more spice to my soups in general but one in particular I make a point to add is turmeric! Not a ton of course, but it adds a beautiful color and warmth that I think we all crave in a chicken noodle soup. Not to mention turmeric has wonderful antioxidant and anti-inflammatory properties that I’m always trying to sneak into a meal!

My boyfriend said this was the best chicken noodle soup he ever had. I loved it too. I added extra pepper, but otherwise followed the recipe ingredients exactly. I cooked everything for less time, and it turned out perfectly. My noodles were a perfect al dente, and the soup reheated beautifully for the next two days. I’ve found crock pots to be very inconsistent, so the first time I try any new recipe, I watch it like a hawk and modify cooking times accordingly.

great recipe...so easy! The soup was more delicious the next day. Yum!!

I made this yesterday and it came out fine. Needed a little extra seasoning. I would have cooked the noodles separately but didn't want to dirty another pot.

Love it make this lots.  Everyone want the recipe.

this recipe has way too much onion. Maybe to 1/4 to 1/2 a large sweet onion. I did a whole and it ruined the entire pot. I even removed a bunch half way through because our eyes were burning so bad in the house while it was cooking. It overpowered the soup so much that I’m going to have to throw it out. So sad. Also, do not cook the noodles in the crockpot!

I was hoping for a creamy taste somehow but the chicken (as well as the veggies) and broth tasted so watered down

Can I cook this on high if I need to cook it a couple of hours faster? Does it mess with the flavor?

Worked great! Just added oregano (didn’t have bay leaves and can use this as substitute) and a little extra salt and pepper! Thank you! Good for meals foe this week!

I add the noodle 1hr on Hi before eating.  Never fails.

Great recipe!  I added 2 more cups of broth and then just put the uncooked pasta in the crock pot one hour before serving.  So good.  The family loved it.

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Here's How To Make The Best Chicken Noodle Soup

Subtly flavoured with Indian spices and topped with nutritious sweet potato, this recipe takes shepherd’s pie to a whole new level – plus this version can be ready in under 40 minutes, making it a brilliant choice for busy weeknights.

Curried Shepherd’s Pie with Sweet Potato Mash Topping

Black pepper

onion (diced)

500 g lamb mince

garlic (crushed

cm fresh ginger (grated)

dried chilli flakes ((or

cumin seeds

Salt and pepper

Your favourite vegetables ((I served mine with peas))

Your favourite pickles and chutneys ((Mango chutney would be very good here!))

Put the sweet potato chunks into a large saucepan and pour over enough boiling water to cover, bring back to the boil and then simmer for 15 minutes until the sweet potato is tender. Drain and mash with a little salt and pepper.

While the sweet potato is cooking, put the oil in a wide, shallow grill proof pan (I used a cast iron sauté pan) and add the onions, fry on a low heat with the lid on for 3 minutes until softened.

Remove the lid and turn up the heat. Add the lamb mince and brown for 3 minutes, then turn the heat back down again and add the garlic, ginger, chilli, cumin, turmeric and garam masala, cook for a further 4 minutes, stirring occasionally.

Add the chopped tomatoes and bring to the boil, then turn down and simmer for 10 minutes. Turn your grill on to medium-high to heat up.

Remove the mince from the heat and spread the mashed sweet potato over the top – place under the pre-heated grill for 10 minutes until nicely browned on top. If your grill is a bit uneven, the pie might need to be turned around after 5 minutes to ensure even browning.

While the shepherd’s pie is under the grill, quickly cook your peas (or whatever vegetable you are having to accompany your shepherd’s pie).

When the pie is nicely browned on top, serve with the veggies and any pickles or chutneys you like.

Skip takeout and make your own ramen at home, starting with this easy Ginger Garlic Chicken Ramen recipe. 

Ginger Garlic Chicken Ramen

chicken stock

lb. boneless, skinless chicken breast

ginger,

garlic cloves, sliced

(3.5-ounce) package shiitake mushrooms, halved

soy sauce

sesame oil

(3-ounce) packages dried ramen, seasoning packs discarded

baby bok choy,

snow peas

scallions, sliced

This Goulash from Delish.com is comfort food at its finest. 

Goulash

yellow onion, chopped

tomato sauce

Italian seasoning

c. elbow macaroni, uncooked

c. shredded cheddar

Fill in the blank. I buy ground beef that's ________.

Delicious!! I followed the recipe exactly and it turned out perfectly!! I see some suggestions to pre-cook the pasta, but I don’t know why. There is exactly the right amount of liquid called for.

It was exactly as I expected &amp; that was good! I used lean ground beef and Banza chickpea pasta (gluten sensitivity). Easy, quick, family friendly.

I followed the directions and it came out great. I actually used organic spiral pasta and it cooked in about 17- 20 minutes. Didnt have to add any extra liquid. I did add red pepper flakes to give it a little kick. I didnt stir the cheddar cheese in as I am allergic.  I used a little goat cheese and it was really good!

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Easy Shepherd’s Pie