Looking for good fall recipes

[Mrs. Forgetful 2]

Ok so I am looking for reciepes including Squash, pumpkin, corn, you know... the fall harvest veggies. Looking for pies, soups, caseroles, cookies, etc...

Thanks!

[chri'stina 190]

This is a newer recipe for me, which I got out of a book I bought that has all vegetarian meals(hubby is veg.). But they are all exotic recipes, even some Moroccan and Indian dishes.

I have liked it. This soup is a perfect fall soup in my opinion. The ginger flavor doesn't get too strong. The predominate flavor is the squash or sweet potatoes(you can use either or both together).

Saffron and Ginger soup

1 lb butternut squash, peeled and cut into large pieces

2 leeks thinly sliced

4 tbls vegetable oil

1 oz butter

2 tbls finely grated freshl ginger

1/4 tsp cumin powder

pinch of ground nutmeg

4 cups vegetable or chicken stock

1/2 cup orange juice

1/2 tsp saffron threads soaked in 1 tbls boiling water

1 bay leaf

1 cinnamon stick

1 cup double cream

sour cream

1. Place squash on baking sheet, trizzle with half the oil and bake at 350 degrees for 50mins or until soft.

2. heat remaining oil and butter in a saucepan over medium heat, add leeks, ginger, cumin, and nutmeg. Cover and cook for 10mins or until leeks are very soft.

3. Add squash, stock, orange juice, saffron mixture, bay leaf, and cinnamon stick and bring to a boil. Reduce heat and simmer for 20 mins. Then remove bay leaf and cinnamon stick. Cool slightly. Puree soup, in batches, in a food processor or blender. Return soup to sauce pan, stir in double cream and cook, stirring over medium heat for 5-10mins until soup is heated through. Serve topped with sour cream.

*This soup can be made with sweet potatoes as well.

I have made it twice. Once with only sweet potatoes instead of the butternut squash. Once with a mix of the two. Both times, it came out great! And I usually do not like sweet potatoes. But in this soup I did.

***Some tips of my own:

I use olive oil instead of vegetable oil.

I did not have saffron when I made this. To give it color I added about 1/2 teaspoon of Turmeric powder in place of the saffron.

I also didn't have double cream, and used a mix of milk with 1/2 & 1/2 creamer to replace the double dream.

You can taste it along the way and adjust it as necessary, that's what I always do while cooking. I don't fully follow any recipes.

Edited September 27, 2006 by stina&suj

[Mrs. Forgetful 2]

This is a newer recipe for me, which I got out of a book I bought that has all vegetarian meals(hubby is veg.). But they are all exotic recipes, even some Moroccan and Indian dishes.

I have liked it. This soup is a perfect fall soup in my opinion. The ginger flavor doesn't get too strong. The predominate flavor is the squash or sweet potatoes(you can use either or both together).

Saffron and Ginger soup

1 lb butternut squash, peeled and cut into large pieces

2 leeks thinly sliced

4 tbls vegetable oil

1 oz butter

2 tbls finely grated freshl ginger

1/4 tsp cumin powder

pinch of ground nutmeg

4 cups vegetable or chicken stock

1/2 cup orange juice

1/2 tsp saffron threads soaked in 1 tbls boiling water

1 bay leaf

1 cinnamon stick

1 cup double cream

sour cream

1. Place squash on baking sheet, trizzle with half the oil and bake at 350 degrees for 50mins or until soft.

2. heat remaining oil and butter in a saucepan over medium heat, add leeks, ginger, cumin, and nutmeg. Cover and cook for 10mins or until leeks are very soft.

3. Add squash, stock, orange juice, saffron mixture, bay leaf, and cinnamon stick and bring to a boil. Reduce heat and simmer for 20 mins. Then remove bay leaf and cinnamon stick. Cool slightly. Puree soup, in batches, in a food processor or blender. Return soup to sauce pan, stir in double cream and cook, stirring over medium heat for 5-10mins until soup is heated through. Serve topped with sour cream.

*This soup can be made with sweet potatoes as well.

I have made it twice. Once with only sweet potatoes instead of the butternut squash. Once with a mix of the two. Both times, it came out great! And I usually do not like sweet potatoes. But in this soup I did.

***Some tips of my own:

I use olive oil instead of vegetable oil.

I did not have saffron when I made this. To give it color I added about 1/2 teaspoon of Turmeric powder in place of the saffron.

I also didn't have double cream, and used a mix of milk with 1/2 & 1/2 creamer to replace the double dream.

You can taste it along the way and adjust it as necessary, that's what I always do while cooking. I don't fully follow any recipes.

This sounds good! I love butternut squash, but my husband loves sweet potatoes. So this will be perfect! Thanks

[MaryandMian 1]

We use this recipe in the fall and winter months since it is warm and quite filling. Bon Appetite!

Shrimp Creole

1/3 cup shortening

1/4 cup flour

2 cups chopped onion

1 cup of green bell pepper

1 cup of chopped celery

1 8 oz. can of tomato sauce

1/2 cup of water

1/2 tsp. ground black pepper

1/2 tsp. ground red pepper

2 lbs of medium shrimp, peeled and deveined

3 tbsp. chopped green onions

1 tbsp. parsley flakes

Cooked white rice I use 2 cups of rice with four cups of water for this recipe. Prepare your rice right before time to serve the shrimp creole.

Directions:

1. In a large Dutch oven melt shortening over medium-high heat. Gradually add flour to the shortening, stirring constantly until mixture is golden brown. Add onion, bell pepper and celery; cook, stirring constantly until the vegetables are tender. Add tomato sauce, 1/2 cup of water, salt to taste, black and red pepper. Reduce heat and simmer for 20 minutes stirring occasionally.

2. Add shrimp, green onion and parsley flakes. Cook over medium-low heat for 5 more minutes or until the shrimp are opaque, stirring occasionally.

Serve shrimp mixture over the hot rice. Enjoy!

Mary

[Mrs. Forgetful 2]

We use this recipe in the fall and winter months since it is warm and quite filling. Bon Appetite!

Shrimp Creole

This sounds so good! But I can't eat it! I found out that I am allergic to shrimp a month ago, but I know my husband would love me to make it. He loves anything with seafood.

[no name 1]

my fave website:

allrecipes.com

[Nizzy 1]

my fave website:

allrecipes.com

mine too! I spend a lot of time on there...more then in the kitchen actually making anything!

[MaryandMian 1]

Sorry to hear of the allergy for the shrimp.

I use netcooks. com, allrecipes.com and the Better Homes and Gardens site as well.

[Marilyn. 340]

my mom has a really good recipe for pumpkin cookies which I thought I had gotten from her but it doesn't look like I did .....

I do have a recipe for Harvest loaf that is really good but it uses canned pumpkin....

Edited September 27, 2006 by MarilynP

[Tim and Bethanie 1]

I just found and tried this recipe a few weeks ago, with the abundance of apples at the local farmers market it is a cheap dessert. I give it rave reviews within two days an entire cake is gone, and I have people I have taken a piece to begging for more. It is lovely with a caramel icing. I prefer a sweeter apple vs sour ones, but Tim is opposite and enjoyed the granny smith's in it. For you Brits out there, if you have some custard to pour over it..........yummy!

* 4 cups diced apples (I like to use 4 1/2 to 5 cups)

* 2 cups sugar

* 1/2 cup salad oil

* 1 cup chopped nuts (pecans or walnuts)

* 2 eggs, well beaten

* 2 teaspoons vanilla

* 2 cups flour (general purpose, not self rising)

* 2 teaspoons baking soda

* 2 teaspoons cinnamon

* 1 teaspoon salt

Heat oven to 350 degrees. Mix apples and sugar thoroughly. Add oil, nuts, eggs and vanilla. Mix dry ingredients together and add to apple mixture. Bake in a greased 13x9 inch pan for 1 hour.

[kirk and Jenny 0]

Cook yams or sweet potatos (none of the canned stuff) add peach slices and cashews. Dot with butter and brown sugar. Cook until done. Very simple and very good.

[Reba 2]

Pumpkin Bread

Shortbread cookies yeah, more Christmassy, but damn, these were the easiest shortbread I've ever made!

Cider & mulled wine

Apple bread

shameless plug...so sue me

[homesick_american 1]

Ok so I am looking for reciepes including Squash, pumpkin, corn, you know... the fall harvest veggies. Looking for pies, soups, caseroles, cookies, etc...

Thanks!

We have a fantastic recipe for butternut squash and bacon soup; PM me to remind me to send it to you, it's at home and I'm at work.

[CarolineM 0]

The new issue of cooking light has a plethora of great fall recipes...go to www.cookinglight.com and search by ingrediant. tons of good stuff:)

[Mrs. Forgetful 2]

This took forever to find!

Does anyone have any pumpkin soup recipies? I am in terrible need of one!