What's your favorite fall dinner?

A roast loin of pork with root vegetables roasted in the oven with olive oil salt and pepper and home made biscuits.

You just basically throw the loin of pork in the oven with salt and pepper and it pretty much takes care of itself. No muss no fuss

But the veg, you have to clean peel and slice a combination of your favorites, lay them out on a flat baking tray, coated with good olive oil and corse sea salt and cracked pepper corns and roast on high heat until they are done, soft on the outside and crisp and brown on the outside.

I like using: Carrots, Eggplant slices, Potatoes, sweet potatoes, parsnips, a whole onion quartered, whole garlic cloves, Red peppers chunked, Zucchini, cabbage wedges and sometimes corn on the cob in niblet chunks

Roast beef, garlic smashed potatoes, turnip and carrots and pumpkin pie.

Maybe a beef stew in the crockpot. Brown the beef in a little flour first, then throw in the pot with potatoes, carrots etc. Add a pack of a brown gravy mix for extra flavor. Season til you’re happy with it.

Shepherd’s pie or roast beef with Yorkshire pudding

Chili is one of my favorite quick and easy cool weather suppers.

allrecipes.com has some great dinner menus. I’m not an experienced cook so that’s where I like to poke around and find ideas ; )

I make things that are simple and contain ingredients I can pronounce and don’t have to Google to find out what they are. Keeping it simple, down home and trying not set anything on fire are my overall goals when it comes to cooking : )

A pot roast is a comforting fall classic. Use a bone-in chuck. Pour in a little water or wine or broth or stock or some combination of same. Roast covered for one hour at 350 degrees. Add potatoes, celery, carrots and onions. Roast 30–45 minutes more.

@EnchantingEla Taste of Home is a good resource for a beginning cook. And not setting things on fire is a good goal. :)

Homemade pot pie is a delightful fall meal. It’s even better if you make a whole wheat crust.

A good hearty beef (or venison) stew is always good when the weather starts turning cooler.

@Adirondackwannabe Thanks, I’ll have to check it out ; )

Beef Stroganoff sounds yummy. Here are some other suggestions:

Minestrone soup and lasagna.

If you like winter squash, which I am not keen on, that seems very fall to me. Maybe a butternut squash soup, or some sort of side with roasted chicken and potatoes.

Lamb made however you like it, I actually make a roast leg of lamb with Wishbone Russian Dressing. I like it with rice and green beans, but you could make roasted red potatoes or something similar. I love rack of lamb with mustard coating and bread crumbs, but have never made it like the restaurants for some reason.

Tilapia almondine with orzo and spanach.

Beef tenderloin with potatoes au gratin salad.

The apples are finally starting to come into the stores, so if you like apple pie or cobbler you might make one of those.

That just made me think of one more, breaded pork chops with mashed potatoes veggie medley.

Green salad; baked turkey and mashed potatoes with turkey gravy; cranberry sauce; stuffing with celery and onions; and green beans with sliced almonds.

Even though that’s probably just a basic Thanksgiving dinner, we only have it once a year, so I love it!

Thanksgiving.

I’m a soup lover and make many delicious soups in the fall and winter.

Nothing like a big pot of simmering soup and some corn muffins or fresh bread.

One of my favorites is an herb stock with diced polish sausage, yellow squash, cabbage, onions, fingerling potatoes and red bell pepper strips. Mmmmm good!

Chili is another one, great in the crockpot, loaded with red, yellow and orange peppers, of course!

In our house it’s chili, borscht, knoephla soup or anything hearty. For those of you who don’t know what borscht is think of it as vegetable soup but with beets as your base. Delicious!! Knoephla soup is much like a chicken soup (maybe not so many veggies) and knoephla substituted for the noodles. Knoephla is much like a German noodle. My husband and I are both of German heritage so we love both of these and so do our kids.

Pumpkin ravioli with sage browned butter!

it’s easier than you think, I don’t have a recipe because I never write stuff down as I’m making it, but I used canned pumpkin and either gyoza or wonton wrappers.

I found something similar here, (but I add some ricotta and egg to the filling to make it lighter)
http://www.health.com/health/recipe/0,,10000001046792,00.html

@Raggedy_Ann What’s your borscht recipe? My girl was born in Germany and has me turned on to all the German cusine.

@Adirondackwannabe I will find it and get it to you. It came from a distant relative that until about a year or two ago I didn’t even know existed. I believe it’s a recipe that has been in my family for ages.

I make Stoned Stew (stew made with beer as opposed to water).

3 pounds stewing beef, cut up
¼ cup flour
½ tsp. salt
½ tsp. seasoned pepper
¼ cup oil
2 large onions, thinly sliced
10 oz. can sliced mushrooms
10 oz. can beef broth
12 oz. bottle of beer
2 tbsp. vinegar
2 tsp. sugar
2 cloves garlic, minced
1 tsp. thyme
3 bay leaves
2 tbsp. dried parsley

Coat the trimmed beef cubes in a mixture of the flour, salt and pepper. Brown the meat then add the rest of the ingredients to the pan. Add the liquid from the canned mushrooms. Cover and simmer for about 2 hours, adding water if it is needed. Mix in parsley and serve over hot buttered noodles.
Serves 8

For those of you who would like to give this a try:

Borscht Recipe
From Ron’s Kitchen
Ingredients
8 cups beef broth
1 pound slice of meaty bone-in beef shank
1 large onion, peeled, quartered
4 large beets, peeled, chopped
4 carrots, peeled, chopped
1 large russet potato, peeled, cut into ½-inch cubes
2 cups thinly sliced cabbage
¾ cup chopped fresh dill
3 Tbsp red wine vinegar
1 cup sour cream
Salt and pepper to taste
Directions
1: Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat,
cover, and simmer until meat is tender, about 1 hour 30 minutes.
2: Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover
and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.
3: Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets,
carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are
tender, about 30 minutes.
4: Stir in meat, cabbage and ½ cup dill; cook until cabbage is tender, about 15 minutes.
Season to taste with salt and pepper. Stir in vinegar.
Ladle soup into bowls. Top with a dollop of sour cream and remaining ¼ cup dill.
Notes by Ron:
This is really good. If you like fresh dill you can increase the amount as much as you like.
Don’t use sweet onions such as Vidalia. Use a sharp yellow onion to offset the natural sugars in
the beets.
You can substitute stewing beef if shanks are not available. But the bones and marrow add a little
something to the soup that stew beef doesn’t have.
This may canned using a water bath canner for use later.

The hubby recently made this and included zuchinni that he cut into bite size peices.

Pinto Beans & Corn Bread

@Raggedy_Ann Thanks! That sounds hearty and good.

@tranquilsea

Sounds delicious! Now, if you were to substitute the parsely for another “herb”, one could really claim “stoned” soup. lol

Fish in the oven with vegetables. And wineee !!! yum yum.

@Adirondackwannabe you are very welcome. Enjoy!

For a German meal consider Bratwurst with Red Cabbage

Or for a Southwest meal how about Black Bean and Chicken Chili with Jalapeno Cheddar Cornbread

For an Mediteranean meal there’s always Italian Sausage Lasagna with a Greek Salad and Herbed Garlic Bread

For a Southern meal how about Crock Pot Pulled Pork Sandwiches with Coleslaw and Baked Beans

If you want to try something a little more exotic go for Vietnamese Banh Mi Sandwiches with a starter of Thai Tom Kha Soup

Or for a traditional American meal how about Crock Pot Roast Beef Sandwiches

Or oven roasted roast beef with any combo of these side dishes: Garlic Mashed Red Potatoes with Parmesan or Roasted Butternut Squash with Sage and Pine Nuts or Brussels Sprouts Au Gratin with Gruyere or Roasted Pureed Parsnips or Roasted Cauliflower and Garlic or Baked Stuffed Mushrooms

Or for something a little different, but really yummy sounding Chicken Thighs with Marsala Cream Sauce over Noodles with a Pear, Walnut and Blue Cheese Salad with Cranberry Vinaigrette

If you want to serve some appetizers, one of my favorite fall recipes is to take a block of cream cheese, place it on a pretty platter and pour a jar of cranberry chutney over it (or make your own) and serve with crackers. Stick a sprig of mint on top and you’ve got a very pretty present-like presentation.

Or you might like Spinach and Cheese Empanadas

Or Pimento Cheese Rollups with Spinach and Red Pepper

Or Fresh Spring Rolls with Sesame Dipping Sauce

And for dessert:

German Chocolate Cake

Or Lemon Glazed Bundt Cake

Or Gingerbread Cake

Or Pumpkin Cranberry Nut Bread

Hopefully you can find something on this list that suits your fancy : )

Lasagna

@Kardamom I am continually amazed by your lists of recipes. Do you actually know all this stuff, or do you just really like searching for recipes?

My homemade Cabbage Roll Soup. =)

My favorites are all listed above!
Chicken Pot Pie
Roast Beef with Yorkshire Pudding
Lasagna
Beef Stroganoff

I have a great recipe for Hungarian Goulash.

All the talk of German food reminded me of my favorite German dish. I have had this homemade and it was amazing! It’s called Maultasche and it is a dish from the area of Germany called Schwabia, which is the German Alps. It’s similar to ravioli but the meat filling is different and the seasonings are different. It can be made as a lasagna type dish or as meat pockets in broth. Both are delicious! A lot of recipes say to use bacon, but more likely in Germany they would use Speck, not quite the same thing.
http://www.wikimama.com/recipe/Maultasche
http://en.wikipedia.org/wiki/Speck

@bobbinhood You probably know that I’m a vegetarian, so a lot of these dishes that I chose were favorites from my distant past (ones that I loved when I still ate meat). My mother and aunt are excellent cooks, so they currently make a lot of these things and my grandmother, who passed about 20 years ago, was also an excellent cook and she made most of these things too (not the Banh Mi sandwiches or the Thai soup, which came into popularity much more recently). And even though I am a vegetarian, I do participate in the cooking (even the meat stuff) especially on holidays. So the items that I chose were amongst my favorites, when I still ate meat. I love Thai and Vietnamnese food (vegetarian versions) and one of my friends recently raved about Banh Mi sandwiches.

But I love to cook and I scour cooking magazines and online cooking sites for recipes almost every single day. My mom and I are already planning our Christmas meal, which will include roast beef. We have a special file that is specifically for “Holiday Recipes” that we find throughout the year and we even have a special section of dishes for our picky eaters, within that file. My sister in law will not eat mushrooms, tomatoes, onions or anything spicy. Her mom is allergic to walnuts, and her dad will only eat traditional foods, nothing “weird or switched up.”

Sometimes when we eat out, we will discover something delicious and then we’ll go online to try to find a recipe that seems similar. A few weeks ago, we went to a buffet at a casino and they had this fantastic mushrooms in red wine sauce that you pour over potatoes or meat. I’m going to look for that, and hopefully serve it at Christmas.

You’d laugh if you saw my favorites file online. The one with recipes is chock full!

Usually what we do at my house, for the holidays is have one or two different kinds of meat, and then I pick out all of the side dishes, and make vegetarian versions of them that will still be yummy for the meat eaters. For this OP’s answers, I didn’t worry whether or not the recipes were vegetarian or not.

But at my house (except for the things that are specifically meat) I have other recipes that are just as tasty, but suitable for vegetarians. For instance, I would make a mushroom lasagna instead of a sausage lasagna. And none of my soups would have meat or fish or chicken broth in them. And I have an excellent vegetarian baked beans recipe, and I substitute all sorts of “fake meat” products into certain dishes. So I am the queen of the side dishes, both at home and when I go to family functions. But if people request recipes that have meat in them, I can still remember the stuff I enjoyed way back when and try to find recipes that sound delicious and relatively easy to prepare. Even people that love to cook, don’t want to spend their whole life in the kitchen. LOL.

Chicken parmigiana or turkey chili. So good.

@Kardamom I lurve you.

@bobbinhood Awww Shucks (blushing)

If you want to see something funny and food related, go over to This Thread and scroll down a bit and you can see where I inadvertently hijacked a thread and turned it into a Fudge Recipe Free For All : )