Month: September 2026

Rhubarb Custard Bars

Posted on by David Knight

Rhubarb Custard Bars

Print Recipe
Course Dessert
Cuisine American
Status To Try

Ingredients
  

Crust

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 cup cold butter or margarine

Filling

  • 1 cup whipping cream
  • 5 cups rhubarb finely chopped
  • 7 Tbsp flour
  • 3 eggs beaten

Topping

  • 6 oz cream cheese
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 1 cup whipping cream whipped

Instructions
 

  • Combine crust flour and sugar; cut in butter to coarse crumbs. Press into a greased 13 x 9-inch pan. Bake at 350°F for 10 minutes.
  • For filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust.
  • Bake at 350°F for 60–65 minutes, or until custard is set. Cool.
  • For topping, beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill. Cut into bars and refrigerate.

Notes

The source’s filling directions say to combine sugar and flour, but no separate filling sugar quantity appears in the extracted ingredient list. This has been left unresolved rather than guessed.
Keyword family recipe, sweetnesses-candies-cookies-brittles
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Source: DessertRecipes.docx

Beef Barley Soup

Posted on by David Knight

A hearty beef soup with vegetables, pearl barley and mushrooms simmered until tender.

Beef Barley Soup

A hearty beef soup with vegetables, pearl barley and mushrooms simmered until tender.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Soup
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 2 pounds beef stew meat
  • 1 onion finely chopped
  • 3 large carrots cut into 3/4-inch pieces
  • 3 stalks celery sliced
  • 2 teaspoons garlic minced
  • 8 cups beef broth
  • 1 dried bay leaf
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 3/4 cup pearl barley
  • 1 cup mushrooms sliced
  • 2 tablespoons parsley chopped
  • salt and pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper. Brown half the meat in a single layer for 3-5 minutes per side; repeat with remaining meat.
  • Remove meat and keep warm. Add onion, carrots, celery and garlic; cook 4-5 minutes until softened. Vegetables may be left in for softer texture or reserved and returned later.
  • Add beef, broth, bay leaf and thyme. Bring to a simmer and cook 60 minutes or until beef is tender.
  • If vegetables were reserved, return them now. Add barley and mushrooms; cook 20-30 minutes until barley is tender.
  • Season with salt and pepper, sprinkle with parsley and serve.
Keyword beef stew, mushroom, soup
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Source: Dinner at the Zoo

Bacon-Potato Corn Chowder

Posted on by David Knight

A hearty potato and creamed-corn chowder with crisp bacon and onion.

Bacon-Potato Corn Chowder

A hearty potato and creamed-corn chowder with crisp bacon and onion.
Print Recipe
Total Time 30 minutes
Course Soup
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 1/2 pound bacon strips chopped
  • 1/4 cup onion chopped
  • 1 1/2 pounds Yukon Gold potatoes about 5 medium, peeled and cubed
  • 1 can (14 3/4 ounces) cream-style corn
  • 1 can (12 ounces) evaporated milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels. Discard drippings, reserving 1 1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.
  • Meanwhile, place potatoes in a large saucepan and add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook uncovered 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
  • Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion.
Keyword corn, potatoes, soup
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Source: Taste of Home

Sautéed Carrots

Posted on by David Knight

Quick stovetop carrots cooked until just tender, then finished with butter, optional honey or maple syrup, and fresh herbs.

Sautéed Carrots

Quick stovetop carrots cooked until just tender, then finished with butter, optional honey or maple syrup, and fresh herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 2 pounds carrots peeled and cut diagonally into 1/4-inch-thick slices
  • 1/3 cup water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon unsalted butter use coconut oil to make vegan
  • 1 tablespoon honey or pure maple syrup optional
  • 1 to 2 tablespoons fresh herbs of choice chopped; parsley, dill, and thyme are suggested

Instructions
 

  • In a large sauté pan or deep skillet with a tight-fitting lid, place the carrots, water, salt, and pepper. Bring the water to a boil, then cover the pan and reduce heat to medium-low. Cook for 7 to 8 minutes, until the carrots just reach fork tender; do not let them turn mushy.
  • Uncover, add the butter and honey, and stir and cook until the water evaporates and the butter melts. Remove the pan from the heat.
  • Stir in the herbs. Add a finishing sprinkle of salt or pepper to taste. Serve hot.

Notes

Storage: refrigerate in an airtight container up to 5 days. Reheat gently in a skillet over medium-low or in the microwave. Freeze in an airtight freezer-safe container up to 3 months; thaw overnight in the refrigerator before reheating.
Keyword sides-vegetables
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Source: Well Plated

Otik’s Spiced Potatoes

Posted on by David Knight

Dragonlance-inspired skillet potatoes cooked in butter with garlic, onion, paprika and cayenne until crisp.

Otik’s Spiced Potatoes

Dragonlance-inspired skillet potatoes cooked in butter with garlic, onion, paprika and cayenne until crisp.
Print Recipe
Course Side Dish
Cuisine American
Status To Try

Ingredients
  

  • 4 medium-large potatoes
  • 2 cloves garlic finely chopped; or 1 teaspoon garlic powder
  • 1/2 medium onion chopped; or 1 teaspoon onion powder
  • 1 stick butter
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1/2-1 teaspoon black pepper
  • salt to taste; source used roughly 1/2-1 teaspoon

Instructions
 

  • Scrub the potatoes clean and remove any eyes.
  • Cut the potatoes into 1/2-inch chunks, leaving the skins on.
  • Microwave the potatoes until they begin to soften, roughly 7 minutes.
  • While the potatoes are in the microwave, melt the butter in a pan; an iron skillet works best, until it sizzles.
  • Stir in the spices, then add the garlic and onions. Cook over medium heat until they just begin to turn translucent.
  • Stir in the potatoes to coat them in the butter and spices. Cook until nice and crispy, stirring every few minutes and adjusting the heat as necessary.
Keyword potatoes, sides-vegetables
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Source: Source archive

Homemade Baked Beans

Posted on by David Knight

Slow-baked Great Northern beans from scratch with bacon, onion, jalapeño, brown sugar and molasses.

Homemade Baked Beans

Slow-baked Great Northern beans from scratch with bacon, onion, jalapeño, brown sugar and molasses.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Side Dish
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 1 lb dried Great Northern beans
  • 1 lb thick-cut bacon chopped
  • 1 large onion chopped
  • 1 jalapeño chopped
  • 1/4 cup tomato paste
  • 1/2 cup dark brown sugar
  • 1/4 cup molasses
  • vegetable broth
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 2 teaspoons salt

Instructions
 

  • Soak beans overnight in a plastic container covered with cold water and stored in the refrigerator.
  • The next day, preheat oven to 250°F.
  • Place a large oven-safe pot over medium heat.
  • Add chopped uncooked bacon, onion and jalapeño. Cook about 5 minutes, until the onions are soft.
  • Stir in tomato paste, brown sugar and molasses.
  • Drain the beans, keeping the soaking liquid in a measuring cup.
  • Add beans to the pot.
  • Add enough vegetable broth to the bean liquid to total 4 cups and add to the pot.
  • Raise heat to high and bring to a boil.
  • Add cayenne, black pepper and salt. Stir and cover the pot with a lid.
  • Place in the oven for 6 to 8 hours, until the beans are soft.

Notes

Source tip: spray the measuring cup with cooking spray before measuring molasses to help it release easily.
Keyword beans, sides-vegetables
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Source: Real Housemoms

Cheesy Leftover Mashed Potato Waffles

Posted on by David Knight

Savory waffles made from leftover mashed potatoes, cheddar and scallions, served with sour cream.

Cheesy Leftover Mashed Potato Waffles

Savory waffles made from leftover mashed potatoes, cheddar and scallions, served with sour cream.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Status To Try
Servings 3 waffles

Equipment

  • Waffle baker

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1/4 cup buttermilk
  • 2 large eggs
  • 2 1/2 cups leftover mashed potatoes
  • 3 tablespoons scallions chopped
  • 1 cup cheddar cheese shredded
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • sour cream for serving

Instructions
 

  • Preheat the waffle baker and grease it with cooking spray.
  • In a large bowl, whisk together the oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined.
  • In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until well combined. Scoop 1/2 to 2/3 cup, depending on waffle baker size, into the prepared waffle baker and spread into an even layer. Close the lid and bake until golden brown and the egg is cooked throughout.
  • Transfer the waffle to a serving plate and repeat with the remaining potato mixture.
  • Serve topped with sour cream and additional chopped scallions.

Notes

Leftover mashed potatoes vary in consistency. If the batter is too dry to hold together, add one more egg. If too wet, add flour 1 tablespoon at a time. Do not lift the waffle baker lid too soon; allow the waffle to cook through so it releases whole.
Keyword potatoes, sides-vegetables, waffles
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Source: Just a Taste

Homemade Fermented Ketchup

Posted on by David Knight

A naturally fermented homemade ketchup made with tomato paste, raw vinegar, maple syrup or honey, and active ferment brine or whey.

Homemade Fermented Ketchup

A naturally fermented homemade ketchup made with tomato paste, raw vinegar, maple syrup or honey, and active ferment brine or whey.
Print Recipe
Course Condiment
Cuisine American
Status To Try
Servings 1 pint

Ingredients
  

  • 2 6 oz cans tomato paste or 1 1/2 cups homemade tomato paste
  • 3 tablespoons maple syrup or raw honey
  • 3 tablespoons raw vinegar
  • 2 tablespoons whey or brine from an existing vegetable ferment required for the beneficial probiotics; powdered whey will not work
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon allspice

Instructions
 

  • Combine all the ingredients, tasting and adjusting the seasonings as needed.
  • Place the ketchup in a pint-sized mason jar and fit with an airlock or regular lid.
  • Allow the ketchup to sit at room temperature for 2 to 3 days. If using a regular lid, burp the jar about once a day to prevent gas buildup; an airlock does not require burping.
  • Move the ketchup to the refrigerator for another 3 days.
  • Keep refrigerated. The source states the fermented ketchup should last 3 to 6 months in the refrigerator.

Notes

The source notes that whey or active vegetable-ferment brine cannot be omitted if the goal is probiotic fermentation. Canning would kill the beneficial bacteria produced by fermentation.
Keyword fermentation, sauces-sauces-gravies
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Source: The Prairie Homestead

Mushroom Bolognese with Fettuccine

Posted on by David Knight

A hearty vegetarian mushroom Bolognese with baby bella and white button mushrooms, tomatoes, herbs, and fettuccine.

Mushroom Bolognese with Fettuccine

A hearty vegetarian mushroom Bolognese with baby bella and white button mushrooms, tomatoes, herbs, and fettuccine.
Print Recipe
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Status To Try
Servings 8 servings

Ingredients
  

  • 3 tablespoons olive oil
  • 1 cup onions diced
  • 1/2 cup carrot diced
  • 1/4 cup celery finely chopped
  • 4 1/2 teaspoons garlic finely chopped
  • 1/4 teaspoon salt
  • 2 packages (8 oz each) baby bella mushrooms coarsely chopped
  • 2 packages (8 oz each) white button mushrooms coarsely chopped
  • 1 can (28 oz) Muir Glen organic crushed tomatoes with basil undrained
  • 1 can (15 oz) Muir Glen organic tomato sauce
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon soy sauce
  • 12 oz fettuccine uncooked (from 16-oz box)
  • 1/2 cup Parmesan cheese shredded, if desired
  • 1/4 cup fresh basil leaves thinly sliced, if desired

Instructions
 

  • In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
  • In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
  • Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
  • Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.
Keyword main-dishes-vegetarian, mushroom, pasta
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Source: Betty Crocker

Spinach Artichoke Stuffed Chicken Breasts

Posted on by David Knight

Chicken breasts stuffed with a creamy spinach, artichoke, mozzarella and Greek-yogurt filling.

Spinach Artichoke Stuffed Chicken Breasts

Chicken breasts stuffed with a creamy spinach, artichoke, mozzarella and Greek-yogurt filling.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 1 1/2 lbs chicken breasts six 4-oz portions
  • 2 tablespoons olive oil
  • 4 ounces cream cheese softened
  • 1/4 cup Greek yogurt
  • 1/2 cup Mozzarella cheese shredded
  • 1/2 cup artichoke hearts thinly sliced
  • 1/4 cup frozen spinach drained and tightly packed
  • 1/2 teaspoon salt divided
  • 1/4 teaspoon pepper divided

Instructions
 

  • Pound chicken breasts to 1 inch thick. Cut a pocket down the middle of each without cutting all the way through. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Combine cream cheese, Greek yogurt, mozzarella, artichoke hearts, drained spinach, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
  • Fill each chicken breast with equal amounts of spinach-artichoke filling. Reserve any extra filling.
  • Heat olive oil in a large skillet over medium. Add stuffed chicken breasts, cover and cook 7-8 minutes per side, or until chicken reaches 165°F.
  • During the last few minutes, add any reserved filling to the skillet to heat through. Serve with cauliflower rice, rice, mashed cauliflower or mashed potatoes.
Keyword artichokes, chicken, main-dishes-poultry, spinach
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Source: Evolving Table