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    You are in: Home / Cookbooks / Comforting Foods
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    Comforting Foods

    Ahhhh, comfort foods. From our childhood or from our present, comfort foods deserve a special place in our hearts and cookbooks. Here are some of mine and yours! Cover photo is Cast Iron Skillet Meatloaf.
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    If you love good, old-fashioned, down home chicken and dumplings, this is the real thing! Note that this dumpling recipe makes "a bunch of dumplin's" because around here, most folks want more dumplin's than chicken. (prep time includes cooling time for cooked chicken.)

    Recipe #52253

    We love these potatoes, they are simple to make and taste great!

    Recipe #49200

    I use chili sauce or salsa instead of ketchup to give a nice contrast to the sweetness of the brown sugar. A lighter version can be made using Splenda brown sugar blend, skim milk, and Egg Beaters. Got this one from the AllRecipes website. It's one of their most popular recipes.

    Recipe #38641

    This is a delicious casserole that can be made using either tuna or 1-1/2 cups or more of cooked cubed chicken or even cooked turkey --- for a thinner sauce use 1 cup of milk or half and half instead of 3/4 cup, prep time includes boiling the egg noodles, if you are not a garlic-lover then you may omit the garlic powder and to zing the flavor up even more add in 1-1/2 tablespoons of lemon juice

    Recipe #107190

    These are easy to make and are the richest and fluffiest I have had!

    Recipe #30965

    102 Reviews |  By Derf

    This recipe is in about its third or fourth generation, passed down from Grandma to Mom to Me. It became my children's favorite, and now my grandchildren love it. It was a staple in each household, with or without the hamburger. The children named it "Belly Buster" because they always ate too much when we had it. Freezes well.

    Recipe #8554

    This may be served hot as a casserole or reduce the melted butter amount down to 2 tablespoons and serve as a cold potato salad, either way it's delicious! --- If you are serving hot as a casserole I strongly recommend to have the potatoes cooled to room temperature before using in this recipe or use cold potatoes that have been cooked a day ahead, I have even made this using about 5 cups of thawed frozen hash browns, the complete casserole may be assembled and refrigerated for up to 2 days ahead before baking although it's so delicious cold it might not even make it to the oven, and also makes a large amount which makes this *perfect* dish for potlucks --- if you are baking as a casserole use only mayonnaise such as Hellman's using salad dressing will not be as good.

    Recipe #65643

    This tastes just like Cracker Barrel's, if you have ever tried it. From book "Old Fashioned Country Cooking" found at Cracker Barrel.

    Recipe #5000

    We always called this "Salisbury Steak", but it does not have tomatoes. Comfort food at it's best...

    Recipe #98844

    My family loves canned creamed corn but I can't stand it. I finally came up with this recipe so we could all get along at supper. LOL!

    Recipe #145165

    My sister never liked frozen pot pies but she loves this one.

    Recipe #96843

    One of my best friends made this to serve at our monthly girl get-together. I thought it was delicious and got the recipe.

    Recipe #50495

    The only frozen dinner I have ever cared to eat was the Banquet Salisbury steak with mashed potatoes and corn. I hate the potatoes (instant is just yuck), but do enjoy the rest of the meal so I decided to try to make my own. This is the results of my efforts and I must say, the taste is very close, but even better. This is cheap, easy and freezes very well. If you are going to freeze these then don't freeze them in the gravy. They are much better if the gravy is fresh. Be sure to cut the gravy ingredients if you are not using all the steaks. These can be frozen raw or already cooked.

    Recipe #125726

    These beans smell so good when they are cooking and the results are a tasty, New Orleans style red beans and rice. I have tried several recipes but this one is easier than the others I've tried with an excellent result. Serve with cornbread or corn muffins and your meal is complete. Recipe is from Taste of Home magazine.

    Recipe #48913

    I developed this recipe because I want to eat healthier, but not sacrifice flavor.

    Recipe #213359

    I love this meal for it's ease and down home goodness. You can make this one dish meal in less than 30 minutes. It's pretty too! You could substitute chopped carrots for the red pepper if you'd prefer. It reminds me of chicken pot pie without the 'pie'. Comfort! It makes A LOT so you can serve half of it and freeze the other half for a quick dinner some other night. From Simple & Delicious courtesy of Danette Forbes. *NOTE: this recipe does not include many spices, etc.. It is meant to be a comfort food type of recipe. If you enjoy spice, go ahead and throw some in!! This recipe is also versatile in terms of what veggies you like. Have fun with it. :)

    Recipe #248350

    34 Reviews |  By Bri22

    This meatloaf is not like any other meatloaf. You NEVER have to worry that it will be dry. its cheesy, and flavorful. It's one of my families favorites.

    Recipe #71503

    I came up with this one because it's fast---no chopping cabbage. And it's colorful because of the carrots in the cole slaw mix. Cook time is for noodle boiling.

    Recipe #116242

    31 Reviews |  By Risë

    This is SO simple, either crock pot or stovetop! A friend of mine served this a few weeks ago on a very cold Sunday and I've made it three times since! Spice it up or tone it down as you like. I like spicy foods so I add a lot of Tabasco? to my bowl! Some people like to add okra as well for the real gumbo look...I hope you enjoy this!

    Recipe #15060

    A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!!

    Recipe #191313

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