Copyright 2014 by Meredith Corporation, Des Moines, IA. All rights reserved.
For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.
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Library of Congress Cataloging-in-Publication Data:
Better homes and gardens 365 comfort foods / [editor, Jan Miller]
p. cm.
Includes index.
ISBN 978-1-118-62912-3 (pbk); 978-0-544-17836-6 (ebk)
1. Cooking, American. 2. Comfort food. I. Miller, Jan.
II. Better homes and gardens. III. Title: Better homes and gardens three hundred sixty-five comfort foods. IV. Title: 365 comfort foods.
TX715.B48584 2014
641.5973dc23
2013025650
Meredith Corporation
Editor: Jan Miller
Contributing Editors: Carrie Holcomb, Spectrum Communication Services
Recipe Development and Testing: Better Homes and Gardens Test Kitchen
Houghton Mifflin Harcourt
Publisher: Natalie Chapman
Editorial Director: Cindy Kitchel
Executive Editor: Anne Ficklen
Associate Editor: Heather Dabah
Production Editor: Jamie Selzer
Managing Editor: Marina Padakis Lowry
Art Director: Tai Blanche
Interior Design and Layout: Holly Wittenberg
Manufacturing Manager: Tom Hyland
Our seal assures you that every recipe in 365 Comfort Foods has been tested in the Better Homes and Gardens Test Kitchen. This means that each recipe is practical and reliable and meets our high standards of taste appeal. We guarantee your satisfaction with this book for as long as you own it.
v1.1013
Table of Contents
Emergency Substitutions
If you dont have: | Substitute: |
---|
Bacon, 1 slice, crisp-cooked, crumbled | 1 tablespoon cooked bacon pieces |
Baking powder, 1 teaspoon | teaspoon cream of tartar plus teaspoon baking soda |
Balsamic vinegar, 1 tablespoon | 1 tablespoon cider vinegar or red wine vinegar plus teaspoon sugar |
Bread crumbs, fine dry, cup | cup soft bread crumbs, or cup cracker crumbs, or cup cornflake crumbs |
Broth, beef or chicken, 1 cup | 1 teaspoon or 1 cube instant beef or chicken bouillon plus 1 cup hot water |
Buttermilk, 1 cup | 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes before using) or 1 cup plain yogurt |
Cornstarch, 1 tablespoon (for thickening) | 2 tablespoons all-purpose flour |
Egg, 1 whole | cup refrigerated or frozen egg product, thawed |
Garlic, 1 clove | teaspoon bottled minced garlic or teaspoon garlic powder |
Ginger, grated fresh, 1 teaspoon | teaspoon ground ginger |
Half-and-half or light cream, 1 cup | 1 tablespoon melted butter or margarine plus enough whole milk to make 1 cup |
Mustard, dry, 1 teaspoon | 1 tablespoon prepared (in cooked mixtures) |
Mustard, yellow, 1 tablespoon | teaspoon dry mustard plus 2 teaspoons vinegar |
Onion, chopped, cup | 2 tablespoons dried minced onion or teaspoon onion powder |
Sour cream, dairy, 1 cup | 1 cup plain yogurt or 1 cup light sour cream |
Sugar, brown, 1 cup packed | 1 cup granulated sugar plus 2 tablespoons molasses |
Sugar, granulated, 1 cup | 1 cup packed brown sugar or 2 cups sifted powdered sugar |
Tomato juice, 1 cup | cup tomato sauce plus cup water |
Tomato sauce, 2 cups | cup tomato paste plus 1 cup water |
Wine, red, 1 cup | 1 cup beef or chicken broth or cranberry juice in savory recipes; cranberry juice in desserts |
Wine, white, 1 cup | 1 cup chicken broth in savory recipes; apple juice or white grape juice in desserts |
Seasonings
If you dont have: | Substitute: |
---|
Apple pie spice, 1 teaspoon | teaspoon ground cinnamon plus teaspoon ground nutmeg, teaspoon ground allspice, and pinch ground cloves or ginger |
Cajun seasoning, 1 tablespoon | teaspoon white pepper plus teaspoon garlic powder, teaspoon onion powder, teaspoon cayenne pepper, teaspoon paprika, and teaspoon black pepper |
Fajita seasoning, 1 tablespoon | 1 teaspoons ground cumin plus teaspoon dried oregano, crushed; teaspoon salt; teaspoon cayenne pepper; teaspoon black pepper; teaspoon garlic powder; and teaspoon onion powder |
Herbs, snipped fresh, 1 tablespoon | to 1 teaspoon dried herb, crushed, or teaspoon ground herb |
Thai seasoning, 1 tablespoon | 1 teaspoon ground coriander plus 1 teaspoon crushed red pepper, teaspoon salt, teaspoon ground ginger, teaspoon garlic powder, and teaspoon onion powder |
1
Breakfast
Wake up with a hearty plate of biscuits and gravy, a basket of homemade muffins, or a stack of fluffy pancakescomfort food doesnt have to come at the end of the day.
Quiche Lorraine
prep 30 minutes bake 14 minutes at 450F + 50 minutes at 325F stand 10 minutes makes 6 servings
- recipe
- slices bacon
- cup chopped onion (1 medium)
- eggs, lightly beaten
- cups half-and-half or light cream
- teaspoon salt
- Pinch ground nutmeg
- cups shredded Swiss cheese (6 ounces)
- tablespoon all-purpose flour
- Chopped tomato (optional)
- Snipped fresh Italian (flat-leaf) parsley (optional)
Preheat oven to 450F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to inch beyond edge of pie plate. Fold under extra pastry even with the plates edge. Crimp edge as desired. Do not prick pastry.
Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Remove from oven. Reduce oven temperature to 325F. (Pastry shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)
Meanwhile, in an extra-large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add onion to the reserved drippings; cook over medium heat until tender, stirring occasionally. Drain off fat.
In a large bowl combine eggs, half-and-half, salt, and nutmeg. Stir in crumbled bacon and onion. In a small bowl toss together cheese and flour; stir into egg mixture.