Month: September 2026

Family Chili

Posted on by David Knight

Family Chili

Print Recipe
Course Main Course
Cuisine American
Status To Try

Ingredients
  

  • 2 lb ground beef
  • 1 1/2 cups onion diced
  • 3 cups water
  • 1 1/2 cups catsup
  • 1 1/2 cups brown sugar
  • 2 Tbsp maple syrup
  • 1 Tbsp chili powder
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 tsp red pepper
  • 1 tsp Tabasco sauce
  • salt to taste

Instructions
 

  • Brown beef and onion.
  • Add all ingredients to the pot and bring to a simmer. Reduce to desired consistency.
Keyword family recipe, main-dishes-meat
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Source: Main Recipes.docx

Pepperoni Roll Sauce

Posted on by David Knight

Pepperoni Roll Sauce

Print Recipe
Course Condiment
Cuisine American
Status To Try

Ingredients
  

  • 2 lb ground beef
  • 1 1/2 cups onions chopped
  • 3 cups water
  • 1 cup brown sugar
  • 1 Tbsp chili powder
  • 2 1/2 Tbsp Worcestershire sauce
  • 1/2 tsp pepper
  • 1/2 tsp hot sauce
  • salt to taste

Instructions
 

  • Put ground beef, onion, and water in a medium saucepan and boil for 10 minutes.
  • Add remaining ingredients, reduce heat, and simmer for approximately 2 hours. Add water as needed.
Keyword family recipe, sauce, sauces-sauces-gravies
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Source: Main Recipes.docx

Idli Dosa Batter

Posted on by David Knight

Fermented South Indian rice-and-urad-dal batter for soft idli and crisp dosa.

Idli Dosa Batter

Fermented South Indian rice-and-urad-dal batter for soft idli and crisp dosa.
Print Recipe
Course Breakfast
Cuisine Indian
Status To Try
Servings 30 idlis

Ingredients
  

  • 1 cup urad dal 200 g; whole deshusked black gram
  • 1 teaspoon fenugreek seeds
  • 4 cups idli rice 800 g
  • 2 teaspoons sendha namak rock salt

Instructions
 

  • Rinse the urad dal and soak in 2–3 cups water for 5–6 hours with the fenugreek seeds.
  • Rinse the rice until the water runs clear and soak separately for 5–6 hours.
  • Drain the dal and grind with 1 1/4 to 1 1/2 cups ice-cold water to a fine paste; transfer to a large container.
  • Drain the rice and grind with 1 1/2 to 2 cups ice-cold water to a smooth paste, adding only as much water as needed.
  • Combine ground rice and dal. Add rock salt and mix by hand for 1–2 minutes. The batter should flow freely but not be runny.
  • Cover and ferment until increased in volume, frothy, and bubbly. In an Instant Pot use the Yogurt setting for about 12–14 hours; otherwise ferment in a warm place.
  • Use the fermented batter for idli or dosa. For idli, grease idli plates and steam 10–12 minutes on high heat, or about 13 minutes in an Instant Pot with the valve venting.

Notes

Fermentation time varies with ambient temperature. The source suggests about 3 tablespoons poha may optionally be ground with the rice.
Keyword dosa
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Source: Cook with Manali

Cilantro Chutney

Posted on by David Knight

Fresh Indian cilantro chutney with ginger, green chile, lemon, cumin, chaat masala, and yogurt.

Cilantro Chutney

Fresh Indian cilantro chutney with ginger, green chile, lemon, cumin, chaat masala, and yogurt.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Cuisine Indian
Status To Try
Servings 1 cup

Ingredients
  

  • 2 small bunches cilantro 50–60 g each; hard stems removed
  • 1 green chile or to taste
  • 1/2 inch ginger
  • 1/4 teaspoon roasted cumin powder
  • 1/8 teaspoon chaat masala optional
  • black pepper pinch
  • 1/2 teaspoon salt or to taste
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sugar
  • 1/4 cup plain yogurt dairy or plain almond-milk yogurt

Instructions
 

  • Remove the hard stems from the cilantro; tender stems may remain. Wash the cilantro.
  • Add cilantro, green chile, ginger, cumin, chaat masala, black pepper, salt, lemon juice, sugar, and yogurt to a blender.
  • Blend until smooth. If too runny, thicken with a teaspoon of sev or peanuts at a time.
  • Refrigerate until needed; the chutney can also be frozen.

Notes

Add more yogurt for a milder chutney or more green chile for extra heat.
Keyword sauces-sauces-gravies
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Source: Cook with Manali

Strawberry French Toast Roll-Ups

Posted on by David Knight

Strawberry-cheesecake-filled French toast roll-ups browned in a skillet and finished with powdered sugar.

Strawberry French Toast Roll-Ups

Strawberry-cheesecake-filled French toast roll-ups browned in a skillet and finished with powdered sugar.
Print Recipe
Course Dessert
Cuisine American
Status To Try
Servings 12 roll-ups

Ingredients
  

  • 12 slices white sandwich bread
  • 1/2 pint fresh strawberries
  • 4 oz cream cheese
  • 1/4 cup powdered sugar
  • 2 large eggs
  • 2 Tbsp milk
  • 3 tsp granulated sugar divided
  • 1/4 tsp cinnamon
  • oil and butter for the pan
  • powdered sugar for serving, optional

Instructions
 

  • Rinse, hull, and roughly chop the strawberries. Toss with 1 teaspoon sugar.
  • Soften cream cheese briefly in the microwave, then stir in powdered sugar until combined.
  • Flatten bread slices with a rolling pin and trim off the crusts.
  • Spread about 1 teaspoon cream cheese mixture along one edge of each bread slice. Top with about a spoonful of strawberries, then roll tightly.
  • Whisk eggs with milk, remaining 2 teaspoons sugar, and cinnamon in a shallow bowl.
  • Heat a nonstick pan over medium heat with a little oil and butter.
  • Coat each roll in the egg mixture and place seam-side down in the pan. Turn a quarter turn as each side browns until cooked and evenly golden.
  • Dust with powdered sugar if desired and serve with remaining strawberries.
Keyword sweetnesses-candies-cookies-brittles
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Source: Sugar Apron

Pumpkin-Pecan Slab Pie

Posted on by David Knight

A crowd-size slab pie layering spiced pumpkin filling with a brown-sugar pecan topping.

Pumpkin-Pecan Slab Pie

A crowd-size slab pie layering spiced pumpkin filling with a brown-sugar pecan topping.
Print Recipe
Prep Time 20 minutes
Total Time 3 hours 50 minutes
Course Dessert
Cuisine American
Status To Try
Servings 16 servings

Ingredients
  

Crust

  • 1 box Pillsbury refrigerated pie crusts softened as directed on box

Pumpkin Pie Filling

  • 3/4 cup packed brown sugar
  • 1 can pumpkin 15 oz; not pumpkin pie mix
  • 1 1/4 cups half-and-half
  • 2 eggs
  • 1 Tbsp pumpkin pie spice

Pecan Pie Filling

  • 2/3 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 3 eggs
  • 2 cups chopped pecans

Instructions
 

  • Heat oven to 375°F. On a lightly floured surface, unroll and stack the pie crusts, then roll to a 17 x 12-inch rectangle.
  • Fit crust into an ungreased 15 x 10 x 1-inch pan, pressing into corners. Fold extra crust even with the pan edges and seal any tears.
  • Whisk the pumpkin filling ingredients until well blended. Spread evenly over the crust and bake 25 to 28 minutes, until set.
  • Meanwhile, whisk together the pecan filling ingredients except pecans, then stir in pecans. Carefully spoon over the pumpkin layer and spread evenly.
  • Bake another 23 to 28 minutes, until deep golden brown and set in the center.
  • Cool completely in the pan on a rack, about 1 1/2 hours, then refrigerate 1 hour. Cut into 16 pieces and top with whipped cream if desired.
Keyword sweetnesses-pies-cobblers
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Source: Pillsbury

Homemade Nutter Butters

Posted on by David Knight

Peanut butter sandwich cookies with a creamy peanut butter filling.

Homemade Nutter Butters

Peanut butter sandwich cookies with a creamy peanut butter filling.
Print Recipe
Course Dessert
Cuisine American
Status To Try
Servings 6 sandwich cookies

Ingredients
  

Cookies

  • 1 cup sugar
  • 1 cup peanut butter
  • 1 egg

Filling

  • 1/4 cup butter room temperature
  • 1/4 cup peanut butter room temperature
  • 1 cup powdered sugar
  • 1-2 Tbsp milk

Instructions
 

  • Preheat oven to 350°F.
  • Stir the cookie ingredients together until smooth. Scoop 1-inch balls onto a parchment-lined baking sheet.
  • For the classic shape, form each dough ball into a short log. Roll in sugar if desired, flatten with a fork in a criss-cross pattern, and pinch both sides inward.
  • Bake 12 minutes, then cool on the tray 1 to 2 minutes before transferring.
  • For the filling, beat butter and peanut butter until smooth. Slowly beat in powdered sugar, then add milk 1 tablespoon at a time until the desired consistency is reached.
  • Spread about 1 tablespoon filling on the bottom of one cookie and top with another to make a sandwich.
Keyword sweetnesses-candies-cookies-brittles
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Source: NoBiggie / Kami

Churro Bites

Posted on by David Knight

Disney-inspired bite-size churros fried until golden and tossed in cinnamon sugar.

Churro Bites

Disney-inspired bite-size churros fried until golden and tossed in cinnamon sugar.
Print Recipe
Course Dessert
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 1 cup water
  • 8 Tbsp butter
  • 1/4 tsp salt
  • 3/4 tsp ground cinnamon divided
  • 1 1/4 cups all-purpose flour
  • 3 eggs
  • 1 1/2 cups vegetable or canola oil for frying
  • 1/2 cup sugar

Instructions
 

  • Combine water, butter, salt, and 1/4 teaspoon cinnamon in a 1 1/2-quart saucepan over medium heat and bring to a rolling boil.
  • Reduce heat to low. Add flour and stir vigorously until the mixture forms a ball. Remove from heat and rest 5 to 7 minutes.
  • Add eggs one at a time, stirring until combined.
  • Heat oil in a medium skillet or 1-quart saucepan to 350°F.
  • Spoon dough into a piping bag fitted with a large star tip. Pipe 1-inch strips over the pan, cut with a knife, and drop into the hot oil without overcrowding.
  • Fry until golden brown, remove with a slotted spoon or spider, and drain on paper towels.
  • Mix sugar with the remaining 1/2 teaspoon cinnamon. Toss warm churro bites in cinnamon sugar and serve with your favorite dipping sauce.
Keyword sweetnesses-candies-cookies-brittles
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Source: Disney Kitchens

Bûche de Noël (Yule Log Cake)

Posted on by David Knight

Chocolate sponge cake rolled with lightly sweetened vanilla whipped cream and finished with powdered sugar.

Bûche de Noël (Yule Log Cake)

Chocolate sponge cake rolled with lightly sweetened vanilla whipped cream and finished with powdered sugar.
Print Recipe
Course Dessert
Cuisine French
Status To Try

Ingredients
  

Cake

  • 3 eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 tsp vanilla
  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa
  • 1 tsp baking powder
  • 1/4 tsp salt
  • cocoa for dusting

Filling

  • 1 cup heavy whipping cream
  • 1/2 tsp vanilla extract
  • 1 1/2 Tbsp powdered sugar
  • powdered sugar for finishing, optional

Instructions
 

  • Preheat oven to 375°F. Line a heavy 10 x 15-inch jelly-roll pan with parchment paper.
  • Beat eggs on high speed until very thick and lemon-colored. Gradually beat in sugar. On low speed, beat in water and vanilla.
  • Whisk flour, cocoa, baking powder, and salt together. Gradually add to the egg mixture, beating just until smooth.
  • Spread batter evenly in the prepared pan and bake 12 to 15 minutes, until the top springs back when touched and a toothpick comes out clean.
  • Immediately loosen and lift the cake from the pan using the parchment. While hot, roll the cake from the short end using the parchment and let cool completely, at least 30 minutes.
  • Whip cream, vanilla, and powdered sugar to soft peaks.
  • Gently unroll the cooled cake, spread filling evenly over it, then roll it back up without the parchment. Wrap seam-side down in plastic wrap and refrigerate at least 1 hour.
  • Dust with powdered sugar before serving, if desired.
Keyword sweetnesses-cakes-muffins
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Source: Legacy recipe collection

Amish Pull Taffy

Posted on by David Knight

Old-fashioned vanilla pull taffy cooked to hard-ball stage, hand-pulled until satiny, and wrapped in waxed paper.

Amish Pull Taffy

Old-fashioned vanilla pull taffy cooked to hard-ball stage, hand-pulled until satiny, and wrapped in waxed paper.
Print Recipe
Course Dessert
Cuisine American
Status To Try

Ingredients
  

  • 1 cup sugar
  • 3/4 cup light corn syrup
  • 2/3 cup water
  • 1 Tbsp cornstarch
  • 2 Tbsp butter
  • 1 tsp salt
  • 2 tsp vanilla

Instructions
 

  • Mix sugar, corn syrup, water, cornstarch, butter, and salt. Heat to boiling over medium heat, stirring constantly.
  • Cook without stirring until a small amount dropped into cold water forms a hard ball, or the mixture reaches 256°F on a candy thermometer.
  • Remove from heat, add vanilla, and pour into a pan.
  • When cool enough to handle, butter your hands and pull the taffy until satiny and stiff; the color will lighten.
  • Pull into 1/2-inch-wide strips, cut into pieces about 1 1/2 inches long, and wrap in waxed paper.
Keyword sweetnesses-candies-cookies-brittles
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Source: Legacy recipe collection