Not A Burger Stand

Comfort Food Recipes

• New England Clam ChowderA rich and creamy New England Clam Chowder made conveniently in the Instant Pot, perfect for a comforting meal on a chilly day. Ingredients: 4 slices bacon, chopped. 1 onion, diced. 2 cloves garlic, minced. 3 cups diced potatoes. 2 cups chicken broth. 2 10 oz cans minced clams, with juice. 1 cup heavy cream. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish. Instructions: Put the Instant Pot on “Saute” and cook the bacon until it’s nice and brown. Put in the minced garlic and diced onion and cook until the onion is soft. Put in chicken broth, chopped clams with their juice, diced potatoes, and dried thyme. Use a stir to mix. Put the lid back on and turn the Instant Pot to “Manual.” Cook for 5 minutes on high pressure. Quickly let go of the pressure, and then add the heavy cream. Add pepper and salt to taste. Serve hot with fresh parsley chopped on top. Prep Time: 15 minutes Cook Time: 10 minutes
• Potato Leek SoupEasy to make Potato Leek Soup that is rich and comforting. Great for a cozy meal. When you mix leeks, potatoes, and a little garlic, you get a delicious and filling soup. Ingredients: 4 potatoes, peeled and diced. 3 leeks, sliced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup milk. 2 tablespoons butter. Salt and pepper to taste. Fresh chives for garnish. Instructions: Melt the butter in a big pot over medium-low heat. Put in the leeks and onions, and cook them until they get soft. Put in the garlic and cook for one more minute. Put in the potatoes, vegetable broth, pepper, and salt. Bring to a boil, then lower the heat and let it cook slowly until the potatoes are soft. Pour the soup into a blender and blend it until it is smooth. Add the milk and heat it all the way through. If you need to, change the seasoning. Add fresh chives on top and serve hot. Prep Time: 15 minutes Cook Time: 25 minutes
• Slow Cooker Stuffed ShellsWith very little work, these Slow Cooker Stuffed Shells are a comforting and tasty way to make dinner. The soft pasta shells are filled with a tasty mix of ground beef, ricotta cheese, and mozzarella cheese. They are then cooked in marinara sauce until they are just right. Ingredients: 1 box jumbo pasta shells. 1 lb ground beef. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. ½ cup grated Parmesan cheese. 1 egg. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1 teaspoon garlic powder. 1 jar marinara sauce. Salt and pepper to taste. Instructions: Follow the directions on the package to cook jumbo pasta shells until they are al dente. Remove the water and set it aside. Over medium heat, brown the ground beef in a pan. Get rid of extra fat. Put cooked ground beef, ricotta cheese, mozzarella cheese shreds, Parmesan cheese grates, an egg, dried oregano and basil, garlic powder, salt, and pepper in a large bowl. Mix the beef and cheese together and put some in each cooked pasta shell. Put half of the marinara sauce in the slow cooker’s bottom. Stuff the shells and put them in the slow cooker. Cover the stuffed shells with the rest of the marinara sauce. Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until the filling is hot and the shells are soft. If you want, you can serve it hot with extra Parmesan cheese and fresh basil on top. Prep Time: 20 minutes Cook Time: 240 minutes
• Philly Cheesesteak in Italian BreadThis hearty Philly cheesesteak stuffed into a loaf of Italian bread and baked until gooey and golden takes you back to Philadelphia. It’s the best food for comfort! Ingredients: 1 loaf Italian bread. 1 lb thinly sliced ribeye steak. 1 onion, thinly sliced. 1 green bell pepper, thinly sliced. 2 cups shredded provolone cheese. 2 tablespoons olive oil. Salt and pepper to taste. Instructions: Preheat oven to 375F 190C. Slice the Italian bread in half lengthwise and hollow out some of the bread from the center to create a trough. Heat olive oil in a skillet over medium-high heat. Add sliced onions and bell peppers, and cook until softened, about 5 minutes. Remove from skillet and set aside. In the same skillet, add the sliced ribeye steak and cook until browned, about 3-4 minutes. Season with salt and pepper. Remove from heat. Layer half of the shredded provolone cheese on the bottom half of the hollowed-out bread. Top with the cooked steak, onions, and bell peppers. Sprinkle the remaining provolone cheese over the top. Place the top half of the bread over the filling and press down gently to pack everything together. Wrap the sandwich tightly in aluminum foil and bake for 15-20 minutes, until the cheese is melted and bubbly. Remove from oven, unwrap the foil, and slice into individual portions. Serve hot and enjoy! Prep Time: 15 minutes Cook Time: 20 minutes
• Brazilian Shrimp SoupThis Brazilian shrimp soup is delicious and comforting, with a hint of coconut milk and lime juice. It’s great for getting warm on cold days. Ingredients: 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 1 onion, chopped. 4 cloves garlic, minced. 1 bell pepper, chopped. 1 jalapeno pepper, seeded and chopped. 1 cup diced tomatoes. 4 cups fish or vegetable broth. 1 cup coconut milk. 2 tbsp lime juice. ¼ cup chopped cilantro. Salt and pepper to taste. Instructions: In a big pot, heat the olive oil over medium-low heat. Put in the garlic, onion, bell pepper, and jalapeo pepper. About 5 minutes of cooking will soften the food. Add the tomato dices and cook for two more minutes. Pour in vegetable or fish broth and bring to a low boil. It will take about 34 minutes for the shrimp to turn pink after you add them. Add the chopped cilantro, coconut milk, and lime juice, and mix well. Add pepper and salt to taste. Keep cooking for five more minutes. Serve hot, and if you want, top with more cilantro. Prep Time: 15 minutes Cook Time: 20 minutes