What are some good fall recipes?

Question

You guys are the best, my son is gonna love this. (((everyone))

Answer 1

this site has recipes for all seasons

http://www.seasonalrecipes.com

Answer 2

Pumkin Bananna Bread

1/2 cup vegetable or canola oil
3/4 cup sugar
3/4 cup brown sugar
4 eggs
1 1/2 cups pumpkin
1 1/2 cups ripe mashed bananas
1 1/2 cup yogurt (plain or vanilla flavored)
4 cups flour
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp salt
2 tsp. cinnamon
1 tsp. ginger
1 1/2 tsp. nutmeg
1 cup chopped walnuts (optional)





Makes 2 Loaves (8 in. X 3 3/4 in.)


Preheat oven to 350° F. Grease and flour two loaf pans. In a large mixing bowl combine the oil, sugars, eggs, banana, pumpkin, yogurt. Beat until smooth. Sift the dry ingredients together. Stir the dry ingredients into the wet mixture until well blended. Pour batter into the prepared pans and bake for 45 minutes or until golden brown and a cake tester comes out clean.

Answer 3

Baked squash - cut pepper squash or other type in half, scrape seeds and pulp out with a spoon, add a tsp or so of butter and a tsp of brown sugar and bake for about 90 minutes at 300 degrees fahrenheit, until soft when pierced with a fork. also takes the chill out of the kitchen with the oven on, on those cool days!

Answer 4

We make fish chowder.
Select 2 or three kinds of white fish.
Sweat some diced onions and celery. Add diced potatoes and water to cover. Boil until potatoes are tender. Add fish. Sometimes we add canned clams or crab. Cook until fish flakes easily. Top off with a stick of butter and a half pint of cream (I didn't say this was low fat!)
Season to taste with herbs and pepper.
Pass the oyster crackers and Tabasco at the table.

Answer 5

Barley Soup! It is very nice to have on those cool fall days when you don't have tons of time to cook! I love to make it because it can fill every one up and it tastes so good. You also may want to try www.cooks.com for more recipes- it is my favorite site!

1 Box Quaker Quick Barley
2 stalks celery, cut up into bite size pieces
1 can of diced tomatoes (or dice fresh)
1 can sliced carrots (or slice fresh)
1 small can Mushrooms (or sliced fresh)
1 1/2 lbs ground beef (or turkey- must brown meat)
2 beef boullion cubes
seasoning

you will have to prepare the barley as directed on package. Add in the vegetables and browned meat. Season to taste and enjoy!
Takes about 15 minutes to cook!

for dessert try Dump Cake. It is also very easy and quick to make.

1 box of yellow cake mix
2 cans of fruit in lite syrup (your choice of fruit)
2 sticks of butter sliced

Spray pan with nonstick baking spray
pour both cans of fruit in bottom of pan
pour DRY cake mix into pan over the fruit
put sliced butter over dry mix evenly

Put in oven at 350 for 45 minutes or until brown and bubbly...

You cant miss!

Answer 6

I'm a sucker for soup on chilly days, and love this one.

Lemon Meatball soup:
INGREDIENTS:
1 pound lean ground beef
1 onion, shredded
1/2 cup uncooked white rice
2 tablespoons dried parsley
2 teaspoons dried dill weed
1 tablespoon olive oil
1 tablespoon ground cumin
2 tablespoons mayonnaise
1 carrot, shredded
salt and pepper to taste
1 cup all-purpose flour for coating
2 eggs
1/2 cup lemon juice

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DIRECTIONS:
Fill a large soup pot three-quarters full with water and bring to a boil.
Meanwhile, in a large bowl, combine beef, onion, rice, parsley, dill, olive oil, cumin, mayonnaise, carrot, salt and pepper. Form into small meatballs and coat each meatball in flour. Ease the meatballs into the boiling water, cover and reduce heat to low. Simmer, stirring occasionally, until meatballs are no longer pink and soup has thickened slightly, 15 minutes.
In a small bowl, beat eggs with lemon juice. Stir a spoonful of hot soup into egg mixture and beat well. Then pour egg mixture into soup and stir. Serve hot.

Answer 7

Autumn Harvest Soup:
INGREDIENTS:
3 tablespoons butter
1 cup chopped onion
1 butternut squash - peeled, seeded, and cut into 3/4-inch chunks
1 medium golden delicious apple, cored and cut into 1-inch chunks
1/2 cup chopped pecans, toasted
1 tablespoon brandy (optional)
1 (14 ounce) can chicken or vegetable broth
1 teaspoon McCormick® Ground Ginger
1/2 teaspoon McCormick® Ground Nutmeg
3/4 cup whipping cream
sour cream

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DIRECTIONS:
Melt butter over medium heat in a large saucepan. Add onion and saute about 3 minutes, or until slightly softened. Add squash, apple, pecans, and brandy. Cook over medium heat, stirring occasionally, for 1 minute.
Stir in broth, ginger, and nutmeg. Bring to a boil; reduce heat. Cover and simmer, stirring occasionally, about 25 minutes or until squash and apple are tender. Cool slightly.
Working in batches, blend squash mixture in a blender or food processor until smooth. Return squash mixture to saucepan. Stir in whipping cream. Heat through, but do not boil. Top each serving with a dollop of sour cream, if desired.

And for dessert

Baked Apples:
INGREDIENTS:
8 red apples, cored
1/4 cup butter
1/3 cup maple syrup
1/2 teaspoon ground cinnamon
1/3 teaspoon ground ginger
1/2 lemon, juiced
1 teaspoon vanilla extract
1/3 cup coarsely chopped walnuts (optional)

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Place apples in a 9x13 inch baking dish.
In a small saucepan over medium heat, combine butter, maple syrup, cinnamon, ginger, lemon juice and vanilla. Bring to a boil, and drizzle equally over apples.
Cover with foil, and bake in preheated oven for 20 minutes

Answer 8

Walk down a flight of stairs that is full of toys.

Answer 9

Martha Stewart has great ideas. Try her, or Food Network.

Answer 10

30 MINUTE CHILI CON CARNE:
1 cup onion, chopped
1 Tablespoon oil
1 lb. ground chuck
1 large can whole tomatoes with juice
1 (8 oz.) can tomato sauce
2 cups (16 oz.) kidney beans, drained
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 teaspoons chili powder
2 1/2 teaspoons sugar
Saute onion in oil in large skillet. Remove onion and set aside. Brown ground chuck in the same pan and drain. Return meat and onion to skillet and add remaining ingredients. Simmer for 10 minutes and serve.

OLGA's APPLE CRISP:
4 cups apples, peeled and sliced
2 Tablespoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup water
1 cup granulated sugar
3/4 cup flour
1/2 cup oatmeal
1/3 cup butter
Wash, peel, core and slice apples, toss apple slices in a bowl with lemon juice to prevent darkening. Arrange apple slices in a buttered baking dish. In a bowl, combine cinnamon, salt and water. Sprinkle mixture over apple slices. In another bowl combine sugar, flour and oatmeal. Cut butter into dry ingredients. Spread crumb mixture over apple slices. Bake at 350 degrees for 40 minutes, or until apples are tender and topping is lightly browned. Serve warm.

OLD FASHIONED APPLE CAKE:
1 cup sugar
1 cup oil
2 eggs
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups sliced apples
1/2 cup chopped walnuts
1 cup chocolate chips (optional)
In a large bowl, mix together sugar, oil, eggs and vanilla. Blend thoroughly. Sift together the flour, salt, baking soda and cinnamon. Stir in the dry ingredients. Fold in apples, walnuts and chocolate chips. Pour into the prepared 9 x 13-inch pan and spread evenly. Bake at 325 degrees for 1 hour. Cool on cake rack.

WENDY's PUMPKIN CAKE ROLL:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup walnuts, finely chopped

Filling:
1 cup powdered sugar
8 oz. cream cheese
4 Tablespoons butter
1/2 teaspoon vanilla extract
In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1" cookie sheet. Top with finely chopped nuts. Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated.

Answer 11

homemade vegetable soup with hot crusty french bread.