Your Favorite Manufacturers' Recipes...
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.
re: cookie monster
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.
I agree with the Hershey's Perfectly Chocolate Cake recipe as being top notch, as well as the frosting recipe that goes with it. I have tried other chocolate cakes but everyone requests I make that specific recipe. Make it with better quality cocoa than Hershey's and it is even better!
I also second the oatmeal cookie recipe that is on the inside of the Quaker Old Fashioned Rolled Oats lid. Haven't found a better recipe yet.
I also use the basic instructions on the back of the Barilla Lasagne box, except I use homemade sauce, not the jarred Barilla kind it calls for. They are no-boil noodles and the proportions of noodles to cheese to sauce works for me.
That's a cake mix cake, right? My aunt used to make it for me when I was a kid and I adored it. One of only two cake mixes I ever made.
At around age 15 I got my Mom to stop by the liqour store on the way home from the mall. I was surprised to find they would not sell me the required 1 cup of rum. Not only was the product measured in some arcane system, they required my Southern Baptist Sunday School teacher Mother to come in the store and buy it. They also required her to carry it out the car . It was her first trip into a liquor store and my last rum cake. I can still see the eat sh!t look she gave me on the way to the car to this day ;-)
I ditto the Ocean Spray Classic Cranberry Nut Bread. I make it every year at Thanksgiving and always at least double the recipe because it goes so quickly, even with all the other food around for the holiday. And this may sound like a "duh" to 'Hounds, but I prefer fresh orange juice in the recipe; it's easy, usually about one orange per batch/loaf equals enough peel and juice for the recipe requirements and I think you can totally taste the difference (as opposed to the once or twice I was lazy and used ready-made OJ).
Lipton's white pizza dip - http://www.makinglifebetter.com/Recip... (I add a can of petite diced tomatoes)
The original Chex Mix recipe. My mom still has it from years ago, and the 'sauce' tastes so much better than the current one. (6 T butter,1 T worcestershire, short 1 T seasoned salt... for 10 C dry stuff)
re: Katie Nell
It's been changed, but some years ago I use to make Fettuccine Alfredo from the back of the Ronzoni fettuccine box. Boy was that good. It called for an egg yolk but it was the best ever. I was even using Kraft grated parm-in-the-box in those days. I think the recipe probably is still floating around somewhere.
A Google search returned this recipe.
1 pound of cooked fettuccine
1/2 stick unsalted butter
1 cup grated parmesan and romano, preferably fresh
1 cup heavy cream
1 egg yolk
Immediately after the pasta is cooked, drain all water.
Add butter, allowing it to melt and combine with pasta.
Add half the grated cheese, most of the cream and the egg yolk.
Adjust amount of cream to achieve the right consistency.
Serve with the remaining cheese.
Ronzoni Classic Fettuccine Alfredo
12 oz. RONZONI FETTUCCINE, uncooked
1/4 cup (1/2 stick) butter or margarine
1/2 cup grated Parmesan cheese
1/2 cup whipping cream
2 tablespoons chopped fresh parsley
Cook pasta according to package directions; drain. Meanwhile, in saucepan over medium heat, melt butter; blend in cheese. Stir in whipping cream; heat almost to boiling, stirring constantly with whisk. Reduce heat to LOW. In small bowl, beat eggs slightly. Stir small amount of hot cream mixture into egg; pour egg mixture into saucepan. Cook over low heat, stirring constantly with whisk until thoroughly heated, about 5 minutes. Stir in parsley; toss pasta and sauce.
Serve immediately. 6 servings.
Source: Back of Ronzoni Pasta package.
Oatmeal Scotchies (oatmeal butterscotch cookies or bars) from the package of Nestle's Butterscotch Chips.
King Arthur Flour has a lot of good recipes on their website and in their cookbooks. Lately I have been making their Classic Sandwich Bread, which I first found on the back of a bag of their flour:
My new favorite and EASY 'fancy looking' dessert is actually a variation on the recipe from the back of the Famous Chocolate Wafers box (*see photo).
To the 'Famous Refrigerator Roll' recipe of whipped cream, vanilla and wafers I add;
1 tablespoon instant espresso powder
1 tablespoon sugar
which turns it into a 'Chocolate and Cappuccino Cream Cake'! Yuhuuummm.
I make it a day in advance so the wafers moisten into chocolate cake consistency, and then I garnish with chocolate curls and cocoa powder so it looks elegant and elaborate when really it couldn't be easier than whipping the cream and assembling!
My mother used to make the Famous Chocolate Wafer recipe for grasshopper pie in the 1970s. I think our house had two bottles of booze in the house when I was growing up: Kahlua and creme de menthe. Mom liked to treat herself to a spoonful or Kahlua in her coffee on a cold winter night (probably about twice a year) and the creme de menthe was only used for that pie recipe at Thanksgiving. Both those bottles probably lasted 20 years at the slow rate we went through them. Anyway, that grasshopper pie was my absolute favorite dessert treat, and I'd BEG her to make it.
I remember the Grasshopper Pie version! It was yummy like Mint Chocolate Chip ice cream!
It is such a wonderfully simple recipe, that is also endlessly versatile. I've made it subbing in lime juice and sugar for a key lime type cake on St Patty's, and a strawberry version where the cream turned pink and was perfect for a Valentine's Day party.
But my personal fave is still the Cappuccino Cream because I am a mocha lover!
Coincidentally, today's Cooking.com email recipe of the day is Coffee And Cream Icebox Cake, what they call a variation on Nabisco's Famous Wafer Roll recipe;
Get Cooking: http://www.cooking.com/recipes-and-mo...
It's the same recipe as your's ski-gpsy. I'm going to try it this weekend.
Ski_gypsy: Do you still have the original recipe for Grasshopper Pie from the Famous Chocolate Wafer box? I've found a billion variations on the web, and some come close, but I was a very little girl when mom made it and I don't remember the ingredients at all except for the cookie crust and the creme de menthe, of course. Even the Nabisco site didn't have it in their recipe archive. I'm sure it was very simple, but I'd love to replicate the original 70s version if anyone has that recipe handy!
team_cake, I never made the Grasshopper Pie (was it a pie or a roll?). This is for a roll, but I don't know if this is the original recipe. A friend of mine says it's yummy.
I don't know about the Marshmallow Ice Cream Topping (did they have that back in the 60's?) so I think that the original recipe was more likely just Creme de Menthe and sugar added to the whipped cream.
Please let us know if you try this recipe, or if you find the original!
1 ½ cups whipped cream
3 tablespoons marshmallow ice cream topping
2 to 3 tablespoons crème de menthe
1 (9-ounce) box Nabisco Famous Chocolate Wafers
Chocolate curls and fresh mint sprigs (optional garnish)
For the whipped cream, use a deep bowl and chill both the bowl and the beaters. Whip the cream until stiffened, then add marshmallow topping and continue beating to stiff peaks. Add crème de menthe and beat to combine. (I would probably do it differently. I would add the liqueur to the marshmallow topping. Then I would fold that into the whipped cream, because I don't like to risk overwhipping cream)
Spread each cookie with topping and arrange side by side, vertically (standing on edge), on an oblong platter. Ice the top and sides of the log. Refrigerate for a minimum of 5 hours. This allows the cookies to soften. (The directions for assembly are also on the box.)
Decorate with garnish of choice. Slice the log on the diagonal and drizzle the plate with additional crème de menthe or chocolate sauce. Makes 6 to 8 servings.
Back of the box recipes are great because, let's face it, they want to sell you their product. If it's too tricky or doesn't taste great they may even lose a customer. Really, they are a very reliable source, much more so than random recipes. I also have a fondness for recipes that have been passed down for 3 or more generations. Clearly recipe gold.
That being said, my favourite, and the only spaghetti sauce I'll eat, is Lea and Perrins Best Ever Bolognese.
One that I didn't see up-thread that is a Superbowl tradition at our house:
Rotel Cheese Dip
Then I'd also add:
Eagle Brand Condensed Milk - Magic Cookie Bars
Knorr Vegetable Soup mix - Spinach Dip
Quaker Oats - Oatmeal Cookies
Five Roses Flour - Date Squares
I'm sure I'll come up with more!!