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31.10.07 0003
The 7 - Random - Fall Recipe Thread
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Lise
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#1 Posted on 6.10.04 2056.51
Reposted on: 6.10.11 2058.54
Apparently Fall has come to the REST of the world... while remaining completely weather-less and beautiful in Southern California. As a re-located Seattle girl, you have no idea how miserable this makes me.

Anyway, since the weather isn't, well... just isn't. The only way to make it feel like fall is to start cooking fall dishes. I've busted out the Crock Pot of DOOM, but I'm bored of what I already know how to make. There's always been some really awesome recipes or ideas when these threads have happened in the past.

Lentil Pot

1 pkg Lentils
1 can ready cut tomatoes (Cajun if possible) DO NOT DRAIN
1 rope sausage sliced (Like Hillshire Farms)
A couple chopped carrots, or a couple handfuls of baby carrots
4 tbs dried onion flakes
1 can beef broth
1 can of water, or more broth

Cook on Low all day in the crock pot until lentils, tomatoes, and carrots have broken down. Stir occasionally and add more water if needed throughout the cooking process.
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Sec19Row53
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#2 Posted on 6.10.04 2240.42
Reposted on: 6.10.11 2241.37
Vegetable beef soup with barley

Brown 2 lbs of whatever beef you have on hand over medium heat. When browned, add 1 c horseradish, 1 package onion soup mix, and 2 cups water. Cook at 300 for 3 hours, checking periodically to insure it hasn't gone dry.

When you can break the meat up with a fork, add a can of diced, seasoned tomatoes and 2 lb bag of frozen mixed veggies. Simmer for an hour. Add 1 c barley and simmer another half hour. Salt and pepper to taste.
dunkndollaz
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#3 Posted on 7.10.04 1318.20
Reposted on: 7.10.11 1322.23
This a fall favorite in our house - served with warm sourdough bread

Butternut Squash Soup

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese


Directions
1 In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2 Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Bullitt
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#4 Posted on 7.10.04 2148.07
Reposted on: 7.10.11 2149.35
Grilled Chicken with Pasta soup

- Open can of Chunky Grilled Chicken with Pasta soup
- Pour into microwave safe bowl/container
- Heat on "High" for 3 minutes, 30 seconds...your time may vary
- Enjoy
Brian P. Dermody
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#5 Posted on 7.10.04 2246.06
Reposted on: 7.10.11 2246.50
Minestrone of DOOM

2 tbsp oil
2 lbs stew beef in 1/2" cubes
2 1/2 qts water
3 carrots, large, sliced
1/2 lb. turnips cut in matchsticks
1 head cabbage, small, diced
1 onion, large, diced
2 beef bouillion cubes
1 can tomatoes (28 oz)
1/2 cup barley
2 tsp salt
1 bay leaf
16-20 oz each red and white kidney beans, rinsed, drained
1/4 cup chopped parsley
Parmesan cheese, fresh, grated

In an 8 qt Dutch oven, heat oil and brown beef.

Add water, carrots, turnips, cabbage, onion, bouillon, tomatoes, barley, salt and bay leaf. Heat to boiling.

Reduce heat to low, cover and simmer 1 hr

Remove bay leaf, add beans and parsley. Heat.

Serve with parmesan to taste.

Makes 7 quarts.

(edited by Brian P. Dermody on 18.11.09 1454)
Lise
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#6 Posted on 7.10.04 2332.23
Reposted on: 7.10.11 2332.35
Magnificent Minestrone? That way you can keep the aliteration.

dunkndollaz: Going to have to try that one for sure. We've been on a big butternut squash thing recently.

/edit I spel gud.


(edited by Lise on 7.10.04 2134)
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#7 Posted on 8.10.04 2311.37
Reposted on: 8.10.11 2311.42
Does anybody have any good meatloaf recipes? Low fat would be great... Thanks!

(first post...hi everybody!)
Lise
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#8 Posted on 9.10.04 1302.05
Reposted on: 9.10.11 1303.02
I have a ground turkey meatloaf, but I'm a little unsure of the exact proportions because I haven't made it in awhile. The leaner the ground turkey you start with the lower fat it is, but you neeeeeeed to add a bit of olive oil to it, and make sure you oil the loaf pan or it will stick. Lean ground turkey is so lean you can run into problems.

1 lb ground turkey (as lean as you like)
1 egg
couple tablespoons of milk (about 1 splash)

Mix thoroughly (hands work best, but be sure to wash in between steps to avoid cross-contamination)

Cover the mixture with enough Italian seasoned bread crumbs to coat with an 1/8 to a 1/4 inch (about 1/3 of a cup?)
2 good heaping tbs of pre-made pesto (if you omit the pesto be sure to add 1 tbs olive oil)
2 tbs good strong horseradish
1 tbs corse Dijon mustard
1 tbs Worcestershire sauce
salt and pepper to your tastes (I use a lot of fresh ground pepper, and about a pinch of salt)

Mix thoroughly. Put into a greased loaf pan and bake on 350 for about an hour (might be a little longer depending on your oven)

I don't serve it with any kind of sauce, but you could add your favorite tomato sauce or seasoned canned tomatoes over the top when you serve it.

(edited by Lise on 9.10.04 1103)
Tenken347
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#9 Posted on 9.10.04 1516.23
Reposted on: 9.10.11 1518.47
Here's an easy meatloaf recipe:

1 lb. ground beef
1/2 lb. ground pork
1 egg
1/2 onion, chopped
tomato sauce
breadcrumbs (preferably the Italian seasoned kind)
parsley to taste

Just mix up everything in a mixing bowl. There should be enough tomato sauce to be tasted, but certainly not more than maybe four or five tablespoons. Add enough breadcrumbs to get a solid consistancy. The meatloaf should be formable, but not stiff. If you accidentally add too much breadcrumbs, just add a little more tomato sauce. Form your mass up into a loaf, put it in a baking pan and add a little water to the bottom of the pan to keep it from burning. Cover with foil and bake for 1 hour at 350 degrees. Note that this makes a lot of food. If you want, you can reduce the ingredients, or you could just do what I do, and freeze half of it for another day. It'll keep in the freezer pretty much forever.
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#10 Posted on 9.10.04 2054.15
Reposted on: 9.10.11 2056.17
They both sound good...thank you.
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#11 Posted on 11.10.04 1238.55
Reposted on: 11.10.11 1239.49
    Originally posted by Bullitt
    Grilled Chicken with Pasta soup

    - Open can of Chunky Grilled Chicken with Pasta soup
    - Pour into microwave safe bowl/container
    - Heat on "High" for 3 minutes, 30 seconds...your time may vary
    - Enjoy
You are an elegant chef, sir. Have you tried the Chunky Sirloin Burger? My daughter says it's the best. I believe it's the same recipe as the Grilled Chicken with Pasta one listed above, too.
Guru Zim
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#12 Posted on 12.10.04 0241.05
Reposted on: 12.10.11 0241.10
Dunk -

We went with the butternut squash soup this weekend. It was pretty good - but too rich for us.

We took the second half of the pot and thinned it out with Chicken stock and added curry to it. Not Indian or Thai curry - that yellow spice that McCormick sells in the tiny bottle.

I was pretty happy with the soup overall.
dunkndollaz
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#13 Posted on 12.10.04 1418.28
Reposted on: 12.10.11 1418.46
Guru -

I have always viewed recipes as just an informal guide - you have to play with them to make them fit. I just found out that Mrs. Dunk only uses half the amount of cream cheese and made that change 2 years ago. No wonder my version was thicker than hers.

Glad you enjoyed it.

Next up is Alligator Stew.
brick
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#14 Posted on 15.10.04 1554.49
Reposted on: 15.10.11 1555.53
A little something the wife and I tried last night:

Pizza Fritata

Olive Oil
salt
1 med onion finely chopped
6 eggs
2 egg whites
2 tbs water
1 cup moz cheese
2 cloves garlic thin sliced
1 14.5 oz can whole tomatoes
1/4 cup chopped parsley or mint (I used parsley)

Preheat oven to 350

Heat 2 tbs oil over medium heat in medium skillet, add onions and cook until soft (5 min). Remove onions and cool.

Whisk eggs, water and 3/4 teaspoon salt. Add 3/4 cup cheese and onions (make sure they are cool).

Return skillet to heat, add 1 tbs oil and coat pan. Pour egg mix into pan and lower heat to low. Cook until edges firm up (3 min), move skillet to oven, cook 12 min, or until eggs are done. Remove from oven.

While cooking eggs:

Heat 2 tbs oil on low in pan and add garlic, cook 3 min. Add Tomatoes, 1/4 teaspoon salt and parsley. Bring to simmer (5 min) and break up tomatoes with back of a spoon.

Spoon tomato sauce over eggs, top with remaining cheese and return to oven until cheese is melted (I choose to turn on the broiler as we prefer the cheese browned, not just melted).

Very quick and easy, plus everything used is something I alway have on hand.
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