scott-in-scottsdale
Well-known member
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Do you have a favorite recipe that you got from the back of a box, can or jar?....(I have three).
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scott-in-scottsdale
Well-known member
Peachy Chicken (from the back of a bottle of Heinz Gourmet Malt Vinegar).....>>>>....
Peachy Chicken
2½ lbs. skinned chicken pieces
1 Tbs canola oil
1 16-oz. can peaches, drained, liquid reserved
¼ cup frozen orange juice concentrate, thawed
¼ cup Heinz Gourmet Malt Vinegar
1 Tbs brown sugar
1 tsp dried basil
½ tsp salt
¼ tsp ground cloves
¼ tsp ground cinnamon
1/8 tsp pepper
2 Tbs corn starch
2 Tbs cold water
In a large skillet, brown the chicken in the canola oil.
Combine reserved peach liquid, OJ concentrate, malt vinegar,
brown sugar, basil, salt, cloves, cinnamon and pepper. Pour
over chicken. Cover and simmer 25-30 minutes, or until
chicken is cooked.
Add peaches. Combine corn starch and cold water and stir
into sauce. Heat and stir until sauce is thickened.
Serve chicken and sauce with rice.
Makes 4-5 servings.
Peachy Chicken
2½ lbs. skinned chicken pieces
1 Tbs canola oil
1 16-oz. can peaches, drained, liquid reserved
¼ cup frozen orange juice concentrate, thawed
¼ cup Heinz Gourmet Malt Vinegar
1 Tbs brown sugar
1 tsp dried basil
½ tsp salt
¼ tsp ground cloves
¼ tsp ground cinnamon
1/8 tsp pepper
2 Tbs corn starch
2 Tbs cold water
In a large skillet, brown the chicken in the canola oil.
Combine reserved peach liquid, OJ concentrate, malt vinegar,
brown sugar, basil, salt, cloves, cinnamon and pepper. Pour
over chicken. Cover and simmer 25-30 minutes, or until
chicken is cooked.
Add peaches. Combine corn starch and cold water and stir
into sauce. Heat and stir until sauce is thickened.
Serve chicken and sauce with rice.
Makes 4-5 servings.
scott-in-scottsdale
Well-known member
Easy Baked Beans (from the back of a jar of Grandma's Robust Flavor Molasses)....>>>>....
Easy Baked Beans
½ cup Grandma's Robust Flavor Molasses
2 cans (20 oz each) pork and beans, drained
1/3 cup chopped onion
1/3 cup ketchup
2 Tbs prepared mustard
4 slices bacon, partially cooked
Heat oven 375*F. Combine all ingredients
except bacon. Cut 2 slices bacon into small
pieces. Mix into beans. Pour into 1 1/2 qt
casserole. Lay remaining 2 slices bacon on
top. Bake, covered for 30 minutes. Uncover
and continue baking for 20 minutes.
Serves 6-8.
Recipe doubles very well.
Easy Baked Beans
½ cup Grandma's Robust Flavor Molasses
2 cans (20 oz each) pork and beans, drained
1/3 cup chopped onion
1/3 cup ketchup
2 Tbs prepared mustard
4 slices bacon, partially cooked
Heat oven 375*F. Combine all ingredients
except bacon. Cut 2 slices bacon into small
pieces. Mix into beans. Pour into 1 1/2 qt
casserole. Lay remaining 2 slices bacon on
top. Bake, covered for 30 minutes. Uncover
and continue baking for 20 minutes.
Serves 6-8.
Recipe doubles very well.
scott-in-scottsdale
Well-known member
Perfect Pumpkin Pie (from the back of a can of Eagle Brand Sweetened Condensed Milk)....>>>>....
Perfect Pumpkin Pie
1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk
(NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust
Preheat oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs,
spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350°F and continue baking 35 to 40 minutes
or until knife inserted 1 inch from crust comes out clean. Cool.
Garnish as desired. Store leftovers covered in refrigerator.
Notes: Favorite Toppings
Sour Cream Topping: In medium bowl, combine 1 1/2 cups sour cream,
2 tablespoons sugar and 1 teaspoon vanilla extract. After pie has baked
30 minutes at 350ºF, spread evenly over top; bake 10 minutes.
Streusel Topping: In medium bowl, combine 1/2 cup packed brown sugar
and 1/2 cup all-purpose flour; cut in 1/4 cup (1/2 stick) cold butter or
margarine until crumbly. Stir in 1/4 cup chopped nuts. After pie has baked
30 minutes at 350ºF, sprinkle evenly over top; bake 10 minutes.
Chocolate Glaze: In small saucepan over low heat, melt 1/2 cup semi-sweet
chocolate chips and 1 teaspoon solid shortening. Drizzle or spread over top of baked pie.
Perfect Pumpkin Pie
1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk
(NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust
Preheat oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs,
spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350°F and continue baking 35 to 40 minutes
or until knife inserted 1 inch from crust comes out clean. Cool.
Garnish as desired. Store leftovers covered in refrigerator.
Notes: Favorite Toppings
Sour Cream Topping: In medium bowl, combine 1 1/2 cups sour cream,
2 tablespoons sugar and 1 teaspoon vanilla extract. After pie has baked
30 minutes at 350ºF, spread evenly over top; bake 10 minutes.
Streusel Topping: In medium bowl, combine 1/2 cup packed brown sugar
and 1/2 cup all-purpose flour; cut in 1/4 cup (1/2 stick) cold butter or
margarine until crumbly. Stir in 1/4 cup chopped nuts. After pie has baked
30 minutes at 350ºF, sprinkle evenly over top; bake 10 minutes.
Chocolate Glaze: In small saucepan over low heat, melt 1/2 cup semi-sweet
chocolate chips and 1 teaspoon solid shortening. Drizzle or spread over top of baked pie.
sarah-in-charleston
Well-known member
This is one of my favorites - we called them sweetie beans.
dawn_mo
Well-known member
REC: Melting Moments (from the cornstarch box)
This was one of my Mom's Christmas cookies she would bake. These were the ones I would always make for our annual cookie exchange.
* Exported from MasterCook *
MELTING MOMENTS
Recipe By :Cornstarch box
Serving Size : 3 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 cup all-purpose flour -- unsifted
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter -- softened
1 teaspoon vanilla
In bowl stir together first 3 ingredients. In large bowl with mixer at medium speed, beat butter until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1 1/2 inches apart on ungreased cookie sheet; flatten with a lightly floured fork. Bake 325°, for 15 minutes or until bottom is light golden brown. If desired frost with Cream Cheese Frosting.
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This was one of my Mom's Christmas cookies she would bake. These were the ones I would always make for our annual cookie exchange.
* Exported from MasterCook *
MELTING MOMENTS
Recipe By :Cornstarch box
Serving Size : 3 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 cup all-purpose flour -- unsifted
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter -- softened
1 teaspoon vanilla
In bowl stir together first 3 ingredients. In large bowl with mixer at medium speed, beat butter until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1 1/2 inches apart on ungreased cookie sheet; flatten with a lightly floured fork. Bake 325°, for 15 minutes or until bottom is light golden brown. If desired frost with Cream Cheese Frosting.
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dawn_mo
Well-known member
REC: Vanishing Oatmeal Raisin Cookies Recipe from Quaker Oats
This is another cookie that I always make from the inside cover of the oats container. Now though, I also add 1 cup of dried cranberries and 1 cup of chopped walnuts.
* Exported from MasterCook *
Vanishing Oatmeal Raisin Cookies Recipe
Recipe By :Quaker Oats
Serving Size : 48 Preparation Time :0:00
Categories : Bars Cookies
Desserts
Amount Measure Ingredient -- Preparation Method
1 cup margarine or butter -- softened
1 cup brown sugar -- firmly packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups Quicker Quaker Oats or Old-Fashioned Quaker oats -- uncooked
1 cup raisins
Heat oven to 350°F.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen.
Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.
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This is another cookie that I always make from the inside cover of the oats container. Now though, I also add 1 cup of dried cranberries and 1 cup of chopped walnuts.
* Exported from MasterCook *
Vanishing Oatmeal Raisin Cookies Recipe
Recipe By :Quaker Oats
Serving Size : 48 Preparation Time :0:00
Categories : Bars Cookies
Desserts
Amount Measure Ingredient -- Preparation Method
1 cup margarine or butter -- softened
1 cup brown sugar -- firmly packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups Quicker Quaker Oats or Old-Fashioned Quaker oats -- uncooked
1 cup raisins
Heat oven to 350°F.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen.
Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.
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Bananas Foster Tart (from Pillsbury)
This was on the pie crust box. I discovered it when I needed a quick dessert to take to a dinner get together.
Bananas Foster Tart
1 9" pie crust
2 medium bananas, cut into 1/4" slices
4 1/2 teaspoon light rum
2 teaspoon grated orange peel
2/3 cup chopped pecans
2/3 cup firmly packed brown sugar
1/4 cup whipping cream
1/4 cup butter
1/2 teaspoon vanilla
Heat oven to 450. Bake pie crust in 9" tart pan or 9" pie pan for 9 -11 minutes or until light golden brown. Cool 5 minutes.
In small bowl, combine bananas and rum; toss to coat. Sprinkle orange peel evenly in bottom of baked crust. Arrange bananas in single layer over peel; sprinkle with pecans.
In heavy saucepan, combine brown sugar, whipping cream and butter; cook, and stir over medium-high heat for 2 - 3 minutes or until mixture comes to a boil. Cook an additional 2 - 4 minutes or until mixture is thickened and deep golden brown, stirring constantly.
Remove saucepan from heat; stir in vanilla. Spoon warm filling over bananas and pecans. Cool 30 minutes.
Serve warm or cool with ice cream.
Store in refrigerator.
Servings: 10
Source: Pillsbury
This was on the pie crust box. I discovered it when I needed a quick dessert to take to a dinner get together.
Bananas Foster Tart
1 9" pie crust
2 medium bananas, cut into 1/4" slices
4 1/2 teaspoon light rum
2 teaspoon grated orange peel
2/3 cup chopped pecans
2/3 cup firmly packed brown sugar
1/4 cup whipping cream
1/4 cup butter
1/2 teaspoon vanilla
Heat oven to 450. Bake pie crust in 9" tart pan or 9" pie pan for 9 -11 minutes or until light golden brown. Cool 5 minutes.
In small bowl, combine bananas and rum; toss to coat. Sprinkle orange peel evenly in bottom of baked crust. Arrange bananas in single layer over peel; sprinkle with pecans.
In heavy saucepan, combine brown sugar, whipping cream and butter; cook, and stir over medium-high heat for 2 - 3 minutes or until mixture comes to a boil. Cook an additional 2 - 4 minutes or until mixture is thickened and deep golden brown, stirring constantly.
Remove saucepan from heat; stir in vanilla. Spoon warm filling over bananas and pecans. Cool 30 minutes.
Serve warm or cool with ice cream.
Store in refrigerator.
Servings: 10
Source: Pillsbury
scott-in-scottsdale
Well-known member
YUM!!
REC Bran Muffins adapted from the back of Kellog's All-Bran cereal box
Light and airy and so good for you too.
1 cup all-bran
1 cup milk
1/3 cup sugar
1 1/4 cups flour
1/2 t salt
1 T baking powder
1 egg
1/4 canola oil
1 T molasses
optional: walnuts and/or raisins
Preheat oven to 400 F and spray a 12-muffin tin with Pam.
Combine bran and milk and set aside while measuring out other ingredients, allowing the bran to soften (this will more easily distribute the bran in the muffin). In another bowl, whisk together dry ingredients and set aside.
Add egg, oil, and molasses to the softened bran, and stir until combined. Mix dry and wet ingredients together, by hand, until just combined.
Bake in a 400-degree F oven for about 18-20 minutes or until toothpick inserted in middle comes out clean.
* Sometimes I add 1/4 cup ground walnuts or 1/2 cup softened raisins to the batter
Light and airy and so good for you too.
1 cup all-bran
1 cup milk
1/3 cup sugar
1 1/4 cups flour
1/2 t salt
1 T baking powder
1 egg
1/4 canola oil
1 T molasses
optional: walnuts and/or raisins
Preheat oven to 400 F and spray a 12-muffin tin with Pam.
Combine bran and milk and set aside while measuring out other ingredients, allowing the bran to soften (this will more easily distribute the bran in the muffin). In another bowl, whisk together dry ingredients and set aside.
Add egg, oil, and molasses to the softened bran, and stir until combined. Mix dry and wet ingredients together, by hand, until just combined.
Bake in a 400-degree F oven for about 18-20 minutes or until toothpick inserted in middle comes out clean.
* Sometimes I add 1/4 cup ground walnuts or 1/2 cup softened raisins to the batter