Innholdsfortegnelse for allrecipes Fall Recipes 2024 i Allrecipes

As the cool days of fall deliver the end-of-summer harvest we love, we’re serving up recipes teeming with autumnal ingredients like apples, Brussels sprouts, cranberries, pears, and pumpkins. For this special edition, we’ve scoured Allrecipes.com to bring you some of our most popular fall dishes. Try Grandma Carol’s Pumpkin Roll (page 23) to get your pumpkin fix. Or use up your pickings from the apple orchard with Apple Crisp II (page 42). Every recipe you’ll see here comes from good cooks like you who’ve shared their favorites on Allrecipes.com. To ensure your success, we’ve tested each recipe in our kitchens and added a sprinkling of advice from our editors and the vast community of home cooks who rate and review our recipes. This issue of fall favorites includes a mix…

APPLESAUCE PUMPKIN SPICE BREAD HANDS-ON 15 MIN TOTAL 1 HR, 30 MIN SERVES 24 SUBMITTED BY TOSHIM 99 REVIEWS For a quick icing, whisk a cup of powdered sugar with 3 to 4 Tbsp. milk in a bowl. 3½ cups flour⅓ cup pumpkin pie spice1 tsp. baking soda1 tsp. salt½ tsp. baking powder4 eggs, lightly beaten2 cups packed dark brown sugar1 cup white sugar1 cup unsweetened applesauce1 (15-oz.) can pumpkin½ cup waterRoasted pumpkin seeds (pepitas) (optional) 1. Preheat oven to 350°F. Grease two 4x8-inch loaf pans with cooking spray. 2. Whisk flour, pumpkin pie spice, baking soda, salt, and baking powder in a large bowl. 3. Stir together eggs, sugars, and applesauce in a large bowl. Stir in pumpkin. Add flour mixture alternately with the water, stirring well between additions.…

CARDAMOM-CURED PORK LOIN HANDS-ON 10 MIN TOTAL 9 HR, 55 MIN SERVES 12 SUBMITTED BY KATHY CASWELL 48 REVIEWS Spicy, minty, citrusy, and herbal all at once, fragrant cardamom goes a long way. Uncooked it can be harsh. But as part of a spice rub that gets rinsed off before roasting, it’s just perfect! 3 Tbsp. sugar2 Tbsp. salt1 tsp. cumin½ tsp. ground cardamom1 (4-lb.) boneless natural pork loin roast, trimmed of fat and patted dry2 Tbsp. vegetable oil 1. Stir together sugar, salt, cumin, and cardamom in a small bowl. Rub over pork. Transfer to a large zip-top plastic bag set in a dish. Seal bag and chill at least 8 hours or up to 36 hours. 2. Preheat oven to 325°F. Remove pork from bag, discarding any juices.…

JUMBO FLUFFY WALNUT APPLE MUFFINS HANDS-ON 15 MIN TOTAL 45 MIN SERVES 6 SUBMITTED BY JEN GRAHAM 301 REVIEWS 1¾ cups plus 3 Tbsp. flour2 tsp. baking powder1 tsp. cinnamon½ cup butter, softened1½ cups sugar1 tsp. vanilla extract½ tsp. salt2 eggs½ cup milk2 cups peeled, cored, and sliced apples1¼ cups toasted chopped walnuts2 Tbsp. butter, cubed 1. Preheat oven to 375°F. Coat the top and cups of a jumbo muffin pan with cooking spray, or line with paper bake cups. 2. Stir together 1¾ cups flour, the baking powder, and ½ tsp. cinnamon in a bowl. In a separate bowl, mix ½ cup butter, 1¼ cups sugar, the vanilla, and salt with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in flour mixture…

CRAB QUICHE I HANDS-ON 10 MIN TOTAL 1 HR, 20 MIN SERVES 8 SUBMITTED BY CHRISTYJ 427 REVIEWS An easy seafood quiche perfect for brunch or a light dinner. 1 (9-inch) unbaked pie crust2 eggs, lightly beaten½ cup mayonnaise½ cup milk2 Tbsp. flour¼ tsp. salt⅛ tsp. cayenne pepper (optional)1 cup diced Swiss cheese6 oz. crabmeat½ cup chopped green onionChopped chives, for garnish 1. Preheat oven to 450°F. Line pie crust (do not prick) with a double layer of foil. Bake 8 minutes, then remove foil. Bake until light brown, 5 to 6 minutes more. (Crust should still be hot when filling is added, so don’t partially bake it ahead of time.) Remove from oven; reduce oven to 325°F. 2. Whisk together eggs, mayonnaise, milk, flour, salt, and cayenne (if using)…

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS HANDS-ON 20 MIN TOTAL 1 HR, 15 MIN SERVES 8 SUBMITTED BY CHEF JOHN 39 REVIEWS 2 lb. beets, tops and bottoms trimmed, beet greens reserved2 Tbsp. walnut oil4 oz. soft goat cheese½ tsp. kosher salt1½ tsp. black pepper¼ cup champagne vinegar1 cup chopped toasted walnuts1 Tbsp. chopped fresh chives 1. Preheat oven to 375°F. Wrap beets in foil and place on a baking sheet. Bake until tender, 45 to 60 minutes. Remove and let cool until easy to handle. Increase oven to 400°F. 2. Peel beets with a sharp paring knife. Cut beets in half and cut halves into half-moon slices ½ inch thick. 3. Drizzle walnut oil in a 2-qt. rectangular baking dish and brush oil evenly over bottom of dish.…

RUSTIC AUTUMN FRUIT TART HANDS-ON 20 MIN TOTAL 1 HR, 10 MIN SERVES 8 SUBMITTED BY CULINARYJEN 59 REVIEWS 1¼ cups flour⅛ tsp. salt3 oz. cream cheese, chilled¼ cup butter, chilled3 to 4 Tbsp. cold water1 tsp. cider vinegar⅓ cup packed brown sugar1½ Tbsp. cornstarch½ tsp. cinnamon¼ tsp. salt¼ tsp. nutmeg¼ tsp. ground cardamom2 medium apples, peeled, cored, and thinly sliced (about 2⅔ cups)2 medium pears, peeled, cored, and thinly sliced (about 3 cups)¼ tsp. orange zest1 Tbsp. orange juice1 Tbsp. butter, cut up1 egg, lightly beaten2 Tbsp. apricot jam, warmed 1. Preheat oven to 375°F. Lightly grease a baking sheet or line with parchment paper. 2. For dough, stir flour and ⅛ tsp. salt in a bowl. Cut in cream cheese and ¼ cup butter using pastry blender until…

BAKED POTATO SOUP V HANDS-ON 20 MIN TOTAL 1 HR, 25 MIN SERVES 6 SUBMITTED BY TLNATION 714 REVIEWS Make sure to use baking potatoes, not boiling potatoes, in this soup. Russets are high in starch and are good at absorbing milk and butter. 3 lb. baking potatoes, such as russets (about 6 large)1 cup low-sodium chicken broth¼ cup butter5 Tbsp. flour5 cups milk1 tsp. salt½ tsp. white pepper¾ cup sour cream¾ cup shredded cheddar cheese (3 oz.)4 green onions, chopped (½ cup)4 slices crisp-cooked bacon, crumbled (¼ cup) 1. Preheat the oven to 425°F. Prick the unpeeled potatoes with a fork. Arrange in a 10x15-inch baking pan. Bake potatoes until tender, turning once, about 1 hour. 2. When cool enough to handle, use a spoon to scoop potato flesh…

WISCONSIN BRATWURSTS HANDS-ON 20 MIN TOTAL 45 MIN SERVES 10 SUBMITTED BY BOB CODY 344 REVIEWS Keep uncooked bratwurst on ice when toting to a game-day location to cook. ½ cup unsalted butter4 cups thinly sliced onions (2 large)10 fresh bratwurst sausages (2 lb.)3 (12-oz.) bottles light beer2 cups water1 tsp. black pepper½ tsp. crushed red pepper10 brat buns, split and toastedBarbecue sauce and mustard (optional) 1. Melt butter in a 6-qt. pot over medium heat. Add onions and cook, covered, until tender and beginning to brown, 10 to 15 minutes. Uncover and increase heat to medium-high. Cook onions until dark brown and caramelized, 5 to 7 minutes more. (Onions can be made and chilled in pot, covered, up to 3 days ahead.) 2. Prick each bratwurst once or twice…