That’s it. This fall, I’m going to be a Superhuman Stepford Wife Culinary Wizard. In a sexy pink apron. Donning my 50’s Buddy Holly glasses.
I need good recipes! Could you be a doll and tell me your favorite?
(You could leave your wisdom in the comments or here, where I will give you six in return.)
(Because I’m generous like that.)
(My husband thanks you in advance.)
hue
October 16, 2007 at 7:58 amEvery recipe I’ve tried from this site has been amazing: http://www.elise.com/recipes/ Especially the fish stews. They are so easy and SO flavorful.
I often scour Epicurious and CookingLight for recipes as well. Simply type in the keyword you want then sort by ratings. 95% of the results have been superb.
sunny
October 16, 2007 at 8:05 am“Atún del diablo”
(Seared albacore tuna with pumpkin seed-sesame sauce & pickled red onions)
scroll down to bottom of page:
http://hispanic7.com/for_california_mexican,_a_new_vision.htm
Sounds hard, looks professional, but is incredibly easy.
Basically with great tuna you can’t ruin it.
Latin goes white-tablecloth!
Impress your guests with the sophistication of south-of-the-border!
sizzle
October 16, 2007 at 8:25 amwant to make everyone a little blogger recipe book with all of them? then everyone wins! ;)
ok, ok, i will just come back here and steal all the links. great idea!
Jessie
October 16, 2007 at 8:31 amI have some great fall recipes linked to on my site currently as part of my weekly meal plan. I definitely recommend the baked ziti, but the pork tenderloin with apples and leeks sound more fall-like. Chili is my favorite fall food and there’s a vegetarian black bean one linked to as well. I love fall because it seems like the perfect time for soup, which is my favorite food.
Jacquelyn
October 16, 2007 at 9:36 amHow funny! I just got two recipe exchange chain letters. So fitting. :)
Holly
October 16, 2007 at 8:41 amI loved this spiced pumpkin soup last fall. It know it sounds a bit weird, but trust me, it all makes sense in your mouth!
Tuesday
October 16, 2007 at 8:46 amCranberry Sour Cream Coffee Cake: http://tuesdaygirl.blogspot.com/2007/08/cranberry-sour-cream-coffee-cake.html
YUM!
Miguelina (Reluctant Housewife)
October 16, 2007 at 9:48 amPlease stop making your posts so useful. You’re making me feel bad for blogging about losing my keys.
Jennie
October 16, 2007 at 8:54 amI recently saw Ina Garten make an apple/pear crisp that looked SO good. To my great surprise, one of my co-workers made the recipe over the weekend and shared it with us! Um, you definitely need to make it. It’s incredible.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_73751,00.html
Stacy
October 16, 2007 at 9:25 amHow much do I love fall cooking??? OH MAN! Here are my top six — feel free to email me for recipes.
– Tofu Miso soup with veg
– Tomato Spinach Linguini with shrimp & cream sauce
– Coconut Curry Tofu
– Roast Chicken with lemon & garlic
– BBQ Turkey legs w/garlic mash (slow-cooker recipe)
– Fall squash & veg curry
I AM the crock-pot queen! There’s nothing better than coming home to a hot meal that’s been cooking all day just for you. If you want a plethora of tried & true recipes, email me! I should really post some of these on my own blog . . .
Happy cooking!!
~S
Nicole
October 16, 2007 at 9:59 amHere is one of my favorites on my website: http://redlotusmama.blogspot.com/2007/09/apple-season.html
Here is a new one I have yet to try, but sounds yummy: individual blueberry cakes
Ingredients
1-1/2 cups blueberries (about 144 berries)
1 box (8.5 ounces) corn bread mix (such as Jiffy)
1/3 cup granulated sugar
1/2 cup milk
Confectioners’ sugar, for garnish
Frozen whipped topping, thawed, optional
Directions
1. Heat oven to 400 F. Generously coat 12 cups in a muffin pan with nonstick cooking spray. Place 5 or 6 blueberries in each muffin cup; set aside.
2. In a medium-size bowl, stir corn bread mix, egg, granulated sugar and milk until combined.
3. Top the blueberries with 1 tablespoon of batter. Repeat with another layer of 5 or 6 blueberries and 1 tablespoon of batter on top. Muffin cups should be about half full.
4. Bake at 400 F for 10 minutes. Cool in muffin pan on rack for 5 minutes. Run a sharp knife around each cup and remove cakes to racks to cool completely.
5. To serve, turn upside down. Dust with confectioners’ sugar and top with a dollop of whipped topping, if desired.
Fiora
October 16, 2007 at 10:45 amMmmm, my favorite subject…FOOD!
Creamy Tomato Tortilla Soup
Ingredients
29 ounces Organic Diced Tomatoes w/Green Chilies, 2 cans, do not drain
15 ounces Organic Navy Beans, do not drain
1/2 cup Edensoy Original
or Edensoy Unsweetened
3/4 teaspoon Sea Salt, or to taste
1/8 teaspoon freshly ground black pepper
2 Tablespoons fresh parsley, minced
or fresh cilantro
2 cups organic tortilla strips
or mini tortilla chips
1 avocado, peeled, seeded and cubed
Directions
Place tomatoes and beans in a blender and puree until creamy. Pour into a medium saucepan, add Edensoy, sea salt and pepper. Turn the flame to medium, mixing frequently and bring almost to a boil. Reduce the flame to low and simmer 5 minutes. Ladle into serving bowls and garnish each bowl with equal amounts of parsley or cilantro, tortilla strips and avocado.
LisaD
October 16, 2007 at 11:15 amHere’s a really delicious recipe for a Sweet Potato Souffle/Casserole:
Sweet Potato Souffle
3 cups sweet potatoes, baked & Mashed
1 cup sugar
2 or 3 eggs
1 cup evaporated milk
1 stick margarine/butter
1 tsp vanilla
for topping:
1 cup chopped pecans
1/2 cup flour
1 cup brown sugar
1 stick margarine/butter, melted
Mix sweet potatoes, sugar, eggs, evaporated milk, margarine/butter and vanilla, and pour into buttered casserole. Mix pecans, flour, brown sugar and melted margarine/butter, and put on top of casserole mixture. Bake at 350 degrees for 30-35 minutes.
Note: When I make this I peel and boil the sweet potatoes and cut the margarine to 1/2 stick for each.
glamgranola
October 16, 2007 at 11:35 amMy husbands absolute fave and super duper easy…
Chicken in Wine Sauce
4 breasts
4 slices swiss cheese
1 can cream of chicken soup
1/2 soup can white wine ( I always use Chardonnay since that’s what we usually have)
8-10 Smashed buttery crackers (topping)
I season my breasts with just salt and pepper first then lay a slice of swiss on top of each one. In a separate bowl I mix the soup and wine and pour over the chicken. Then I sprinkle the club crackers on top. Bake at 375 for 45 minutes. I always make broccoli and rice with it and we use the extra sauce on the steamed broccoli. It is so easy and delish. Try it you’ll like it!
Sundry
October 16, 2007 at 12:20 pmAs someone without a working kitchen, this comments section is making me both drooly and sobby. Although I was immensely cheered by Gramgranola’s confession that she seasons her breasts.