Your Favorite Manufacturers' Recipes...
- inaplasticcup Jun 9, 2011 11:40 AM
I'm looking at a recipe for corn pudding on a can of Nestle's La Lechera condensed milk, and I'm intrigued. I'm not usually compelled to use manufacturer's recipes, but I'm sure there must be some great ones out there.
What are your favorite manufacturers' recipes? (I searched for a similar thread but couldn't find one so please forgive and redirect me if there's another in recent history.)
Argo Corn Starch lemon meringue pie (best. ever.)
Swan's Down Flour Angel food cake (the recipe my grandmother used...and she was known far and wide for her Angel food cake)
Durkee French Fried Onions (and Campbell's Mushroom Soup) Green Bean Casserole (not terribly houndish, but everybody makes it sooner or later)
Libby's canned pumpkin -- Pumpkin Rolls (I'm begged for these at the holidays)
Milnot fudge (Milnot sweetened condensed milk)
Eagle Sweetened Condensed Milk - 7-layer cookie bars
Hershey Kisses Peanut Butter Blossoms
Quaker Oats Disappearing Oatmeal Cookies (best oatmeal cookie recipe anywhere)
Clabber Girl Baking Powder -- cornbread.
The tiramisu recipe I found on the back of a package of ladyfingers -- to this day I have no idea what brand it was (cut the recipe off the package) -- but tiramisu to make your eyes roll back in your head.
I've overwhelmingly found that 'back of the jar' recipes are pretty darned good and have rarely been disappointed. (I don't use them a lot -- maybe a couple of times a year?)
That's just off the top of my head...I'll post more if/as I think of them.
okay, promise me you won't laugh. The lack of a brand name was bothering me, so I actually searched out the UPC code (at the bottom of the recipe) and found that these ladyfingers are made by Specialty Bakers, Inc., in Marysville, PA.
Here's the recipe from their website: http://www.sbiladyfingers.com/Recipes...
There's a photo there of the packaging, too, for reference.
(geez. I'm such a geek.)
re: twilight goddess
its pretty simple...
1/2 cup Hellmann's mayo...hellmans was the original mayo (where i got the recipe from)
but i use dukes now..
1/4 cup grated Parmesan cheese
4 tsp. Italian seasoned dry bread crumbs
u mix the mayo and the cheese...schmear all over the chicken (usually boneless breasts)
then coat with breadcrumbs..
cook at 425 for about 20 -30 mins until the chicken is done..
the mayo basically melts away and keeps the chicken moist
and sometimes i add extra seasoning to the breadcrumbs..
Marshmallow Fluff fudge
Quaker Oats meatloaf
Hershey's cocoa "perfectly chocolate" chocolate cake - again, I sometimes use a different brand of cocoa. So easy, and I'm amazed that a cake this rich and chocolately can be made without chocolate (as opposed to cocoa) or butter.
Wesson Oil Stir and Roll Biscuits (1950)
Sweet Milk Biscuits
2 cups flour
3 tsp baking powder
1 tsp salt
1/4 cup Wesson oil
1/2 cup milk
2 cups flour
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup Wesson oil
1/2 cup buttermilk or sour milk*
Sift dry ingredients together into a bowl.
Pour oil and milk into a measuring cup, but
don't stir together.
Pour all at once into the flour.
Stir with a fork until mixture cleans sides of
bowl and rounds up into a ball.
For drop biscuits; drop dough onto ungreased cookie sheet.
For rolled or patted biscuits; smooth up dough by
kneading about 10 times without additional flour.
With dough on waxed paper, press out 1/4-inch thick
with hands, or roll out between waxed papers. For a
thicker biscuit, roll dough 1/2-inch thick. Cut with
unfloured biscuit cutter.
Bake 10 to 12 minutes on ungreased cookie sheet in
very hot oven (475-degrees F).
Makes 20 medium biscuits.
NOTE: If you are doubling or tripling the recipe,
measure oil and milk into a bowl; then pour all at
once into the flour.
Source: Wesson Oil ad; December 1, 1950
*To make sour milk, place 1 1/2 teaspoons of vinegar
or lemon juice in measuring cup and add enough milk to
epual 1/2 cup. Stir and let stand 5 minutes to thicken.
Or just thin some plain yogurt with milk and use in place
of buttermilk or sour milk.
Would that be the lasagna recipe that you make you own sauce? If so would there be any way you could share that with me? My brother has been asking for it for over ten years! Can't find it anywhere. Thanks for any help you could give me.
Here you go . . . enjoy!
1/2 pound uncooked lasagna noodles
1 lb bulk Italian sausage
1/2 pound ground beef
1 cup chopped onions
2 garlic cloves, minced
1-28 oz can whole tomatoes, cut up (undrained)
2-6 oz cans tomato paste
2 tsp sugar
2 tsp salt
1-1/2 tsp dried basil
1/2 tsp fennel seed
1/4 tsp black pepper
1-15 oz container ricotta cheese
1 egg, beaten
1 TB dried parsley flakes
1/2 tsp salt
4 cups (1 lb) shredded mozzarella cheese
3/4 cup grated parmesan cheese
Preheat oven to 375 F.
Prepare noodles according to package directions; drain.
In large skillet, combine sausage, ground beef, onion and garlic. Cook till sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients (tomatoes through black pepper). Bring to boil; reduce heat, and simmer 20 minutes uncovered, stirring occasionally.
In medium bowl, blend ricotta, egg, parsley and salt.
Spoon 1-1/2 cups meat sauce into 9 x 13 pan. Layer 1/3 each of the noodles, remaining meat sauce, ricotta mixture, mozzarella cheese and parmesan cheese. Repeat layers twice (three layers total). Cover with greased foil (so cheese doesn't stick to foil).
Bake in preheated oven for 25 minutes, then uncover and bake for an additional 20 minutes or until hot and bubbly. Let stand 10 minutes before serving.