Fall Recipes Thread! Please share!

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  • #32126
    mollycat71
    Participant

    Tonite it is supposed to freeze here so I thought it might be nice for all our TDK’ers to share recipe’s that they like to use when the weather turns cooler. I know there is a soup thread but I thought a thread about anything and everything fall might be fun. I know we have such good cooks here I am looking forward to adding to my recipe box. Here is one I got in an email for pumpkin fudge:

    PUMPKIN FUDGE

    “Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily.”

    Ingredients:

    2 tablespoons butter

    2 1/2 cups white sugar

    2/3 cup evaporated milk

    1 cup white chocolate chips 7 ounces marshmallow creme

    3/4 cup canned pumpkin

    1 teaspoon ground cinnamon

    1 teaspoon vanilla extract

    Directions:

    1. Line a 9×9 inch pan with aluminum foil, and set aside.

    2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

    3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

    4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

    #493975
    mollycat71
    Participant

    bump

    #493976
    SoxsMom
    Participant

    Squash:

    cut it

    clean it

    rub with olive oil

    bake

    eat

    My favorite fall food next to a nice sour Jonathon Apple!

    #493977
    WillowandWindismom
    Participant

    A freeze???? Seriously????? It’s going to be in the 90’s here tomorrow!!!!

    #493978
    WillowandWindismom
    Participant

    Well, when it does get cold, one of my favorite things to make is Posole. It’s a Mexican pork stew/soup.

    Posole

    Ingredients

    * 4 medium onions, divided

    * 7 tablespoons canola oil or vegetable oil, divided

    * 4 tablespoons ancho chile powder,* divided

    * 2 tablespoons plus 2 teaspoons dried oregano (preferably Mexican), divided

    * 1 6-to 6 1/2-pound bone-in pork shoulder (Boston butt), cut into 4- to 5-inch pieces, some meat left on bone

    * 5 cups (or more) low-salt chicken broth

    * 4 7-ounce cans diced green chiles, drained

    * 5 large garlic cloves, minced

    * 4 teaspoons ground cumin

    * 4 15-ounce cans golden or white hominy, drained

    * 4 limes, each cut into 4 wedges

    * Thinly sliced green onion

    * Chopped fresh cilantro

    Preparation

    Preheat oven to 350°F. Thinly slice 2 onions. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add sliced onions to pot and sauté until onions begin to soften, about 3 minutes. Add 1 tablespoon plus 1 teaspoon ancho chile powder and 1 tablespoon plus 1 teaspoon oregano; stir to coat. Sprinkle pork with salt and add to pot. Add 5 cups broth. Bring to boil. Cover and transfer to oven.

    Braise pork until tender enough to shred easily, about 2 hours. Using slotted spoon, transfer pork to large bowl. Pour juices into another large bowl. Refrigerate separately uncovered until cool, then cover and keep chilled overnight.

    Discard fat from top of chilled juices; reserve juices. Chop pork into 1/2-inch cubes, discarding excess fat. Thinly slice remaining 2 onions. Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until soft, stirring often, about 7 minutes. Add remaining 2 tablespoons plus 2 teaspoons ancho chile powder, remaining 1 tablespoon plus 1 teaspoon oregano, diced chiles, garlic, and cumin; stir 30 seconds. Add pork, reserved juices, and hominy. Bring to boil; reduce heat to low. Cover with lid slightly ajar and simmer 30 minutes to allow flavors to blend, adding more broth to thin, if desired. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm before continuing.

    Ladle posole into bowls. Garnish with lime wedges, green onion, and cilantro.

    #493979
    mollycat71
    Participant

    Yep WWM, we got ourselves a freeze! Wilma wants a sweater over her half naked body! YUMMY recipes so far!

    #493980
    Jeankit
    Participant

    TLC TIME RECIPE:

    1 CUP HOT COCOA/MARSHMELLOWS OPTIONAL

    1 SNUGGLE WRAPED HOOMAN/KITCAT PEEP

    1-? SPECIAL KITS SITTING IN LAP & BESIDE

    1-SPECIAL BOOK/MAGAZINE OR FAVE TV,MOVIE,MUSIC PLAYING OR

    1-QUIET MOMENT

    #493981
    pikabia
    Participant

    Stilton onion and Potato Pie – sooooo tasty and quite easy!!

    Ingredients

    1.5kg/3lb 5oz floury potatoes, quartered

    salt

    4 medium onions, halved and cut into 5 or 6 segments

    80g/3oz butter

    150ml/5fl oz milk

    freshly ground black pepper

    225g/8oz Stilton

    25g/1oz grated parmesan

    Method

    Put a large pan of water on to boil. Peel the potatoes and cut them into halves or quarters, then add them to the boiling water. When it comes back to the boil, add a little salt and turn down to a lively simmer. Check the potatoes now and again; they should be tender in fifteen minutes or so.

    Whilst the potatoes cook, peel the onions and cut them in half, then cut each into five or six segments. Put them into a heavy-based frying pan with 40g of the butter and let them cook over a moderate to low heat, stirring from time to time. They will need twenty to twenty-five minutes to become thoroughly soft and sticky.

    Bring the milk to the boil and turn off the heat. Drain the potatoes, then tip them into the bowl of a food mixer fitted with a beater attachment. Mix as you slowly add the milk and the remaining butter. Beat to a smooth mash, stopping well before it becomes gluey.

    Set the oven at 200C/400F/Gas 6. Butter the base and sides of a heavy 28cm/11in frying pan with a metal handle or a similar diameter baking dish – I use a black, cast-iron frying pan. Spoon in half the mashed potato, smooth the potato a little, then add the onions and a grinding of black pepper. Crumble the Stilton over the onions. Pile the rest of the mashed potato over the top and smooth lightly with the back of the spoon or a rubber spatula.

    Dust over the grated parmesan, then bake for twenty-five to thirty minutes, by which time the top will be pale gold and the filling will be bubbling up around the edges.

    Very cosy and comfort food!!

    #493982
    WillowandWindismom
    Participant

    Is there anything better than an apple dish in the fall? Especially when it makes the whole house smell so good. This one is from the food channel.

    Apple Crisp

    Ingredients

    Filling:

    * 5 Granny Smith apples, peeled, cored, chopped small

    * 1/4 cup finely chopped pecans

    * 3 tablespoons all-purpose flour

    * 1/2 cup brown sugar

    * 2 tablespoons maple syrup

    * 1 tablespoon lemon juice

    Topping:

    * 3/4 cup all-purpose flour

    * 1/3 cup brown sugar

    * 1/4 teaspoon ground cinnamon

    * 1/4 teaspoon salt

    * 6 tablespoons chilled butter, cut into pieces

    * 1/4 cup coarsely chopped pecans

    Directions

    Preheat oven to 350 degrees F.

    For the Filling:

    * Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

    For topping:

    Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

    Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

    And don’t forget to serve them with a scoop of vanilla ice cream or freshly whipped cream!!!

    #493983
    pikabia
    Participant

    Wow WWM we have apples stored from the garden – i think i will try those!!

    #493984
    WillowandWindismom
    Participant

    Apple crisp is so easy, Pika. But soooooo good!

    #493985
    pikabia
    Participant

    they do look easy! We are doing a dinner party as a sort of competition in a few weeks time, i NEED easy and tasty to win!!!

    #493986
    pikabia
    Participant

    Lantern Soup

    Ingredients

    1 tbsp olive oil

    1 large onion, finely chopped

    2 cloves garlic, crushed

    675g/1½lb pumpkin flesh, cubed

    450g/1lb sweet potatoes, peeled and cubed

    1 tsp mixed dried herbs

    1 tsp chopped sage

    1.5L/2½ pint vegetable stock

    400g/14oz canned haricot beans, rinsed and drained

    salt and freshly ground black pepper

    Method

    1. Heat the oil in a large saucepan and fry the onion and garlic for about 10 minutes until softened and starting to colour.

    2. Add the pumpkin, sweet potato and herbs and cook for a further 5 minutes.

    3. Add the vegetable stock and bring to the boil. Cover the pan and simmer for 30 minutes, until the vegetables are cooked and tender.

    4. Add the haricot beans and season to taste with salt and pepper. Cook for 5 minutes, then serve hot with crusty bread.

    #493987
    cricketsmama
    Participant

    mmmmm…I saved this thread in my favorites with all these recipes. I have none to offer sadly..these all sound so yummy!

    #493988
    pikabia
    Participant

    i love winter food its so cosy! getting sad about it getting cold but happy to be spending more time at home!

    #493989
    Anonymous
    Inactive

    Green Chile Stew

    Serves 8

    3 tablespoons vegetable oil

    1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes

    1 1/2 cups diced onion

    1 tablespoon minced garlic

    6 cups chicken or beef broth

    1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes

    2 to 3 teaspoons salt, to taste

    3 cups roasted, peeled, chopped green chile or to taste

    3 tablespoons diced red bell pepper

    2 tablespoons chopped cilantro, to taste

    Heat the oil in a 6-quart pot over high heat and brown the meat in

    batches. Set aside. In the same oil, saute the onions until golden.

    Add the garlic and saute 1 minute. Return the meat to the pan along

    with any juices that may have accumulated. Add the broth, potatoes,

    salt and bring to a boil. Reduce the heat and simmer for one hour, un-

    til the potatoes are tender. Add the green chile and the red bell

    pepper, and cook 15 to 20 minutes more. Add the cilantro, stir and serve.

    We use jarred chiles we bring home from New Mexico; you can also get them frozen, if you can’t get fresh.

    #493990
    mollycat71
    Participant

    Boilermaker Tailgate Chili

    INGREDIENTS (Nutrition)

    2 pounds ground beef chuck

    1 pound bulk Italian sausage

    3 (15 ounce) cans chili beans, drained

    1 (15 ounce) can chili beans in spicy sauce

    2 (28 ounce) cans diced tomatoes with juice

    1 (6 ounce) can tomato paste

    1 large yellow onion, chopped

    3 stalks celery, chopped

    1 green bell pepper, seeded and chopped

    1 red bell pepper, seeded and chopped

    2 green chile peppers, seeded and chopped

    1 tablespoon bacon bits

    4 cubes beef bouillon

    1/2 cup beer

    1/4 cup chili powder

    1 tablespoon Worcestershire sauce

    1 tablespoon minced garlic

    1 tablespoon dried oregano

    2 teaspoons ground cumin

    2 teaspoons hot pepper sauce (e.g. Tabascoâ„¢)

    1 teaspoon dried basil

    1 teaspoon salt

    1 teaspoon ground black pepper

    1 teaspoon cayenne pepper

    1 teaspoon paprika

    1 teaspoon white sugar

    1 (10.5 ounce) bag corn chips such as Fritos®

    1 (8 ounce) package shredded Cheddar cheese

    DIRECTIONS

    Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

    Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

    After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

    To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

    #493991
    AZDEBRA 5/27 & crew
    Participant

    Love all the recipes, thanks everyone…

    #493992
    jcat
    Participant

    I am SO TOTALLY going to try that apple crisp, I love Granny Smith’s (and planted a tree — but it’s still only a very tiny one, alas. I got three apples last year and two of them were wormy…) But yay, I live in apple country…

    #493993
    Dee
    Participant
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