Recipes "on the back of the package"

[wenrob]

@tcufrog Here you go. Please keep in mind this is NOT traditional Beef Stroganoff and therefore isn't going to taste the same. However, my DH prefers this because of the creamy sauce (he's a soak up the sauce w/bread kind of guy) and my best friend who hates traditional Beef Stroganoff will be on his way to my house for dinner before I even finish the invite.

This makes a LOT and I've never tried to half it but I don't see why you couldn't. Also, I'm a "little of this, a little of that" type of cook so you'll have to adjust to your taste.

2 Cans Campbell's Condensed Cream of Mushroom Soup
1-2 cans milk (I use whole and about a can and a half)
1 16oz tub of sour cream
1.5 lbs Flank Steak cut into bite size strips (use whatever you prefer here)
1.5 lbs egg noodles
1 small onion minced
2 cloves of garlic minced
Mushrooms (I'm lazy and don't like them so I use canned. My brother will cut up fresh and sauté with the other veggies)
2 TBSP butter + 1 TBSP olive oil (your call here to use more or less)
Seasoning Salt (I prefer Lawry's or Jane's Crazy Mixed Up Salt) to taste
Black Pepper to taste
Dry Cooking Sherry or Red Cooking Wine or heck, regular red wine to taste

Set a large pot of water to boil for the pasta.
While you are heating the oil/butter in a large, deep skillet put the soup and sour cream in a medium sauce pan on low. Pour milk into your soup cans. Add your onion to the skillet and sauté until soft, add garlic and stir for a few minutes. Meanwhile, stir the soup/sour cream, you want it get hot but not simmering. Slowly start adding the milk. Add your meat to the skillet and sprinkle liberally with seasoning salt and some pepper. Keep adding your milk to the sauce until it's the consistency you like. When the meat is just about cooked add your sherry to it. Honestly, I do it until it "looks right" maybe 4 ozs? Your meat should look "saucy." Once the meat is done pour your sauce into the meat, give it a stir and a taste. Add more sherry, seasoning salt, pepper as needed. By now your water should be boiling. Let the meat/sauce simmer while you cook your noodles. Drain and then toss it all together. For reheating I will add a little milk to keep it creamy.

 

[Kae]

The Mac & Cheese recipe on the back of the Creametz box,

 

[wenrob]

I chased down a friend once at a party for her fudge recipe after all of us were raving it was the best fudge we ever had. She sheepishly told me it was the Never Fail Fudge on the back of the Marshmallow fluff can.



Yes, I use thin sliced beef now in my Beef Stroganoff instead of ground beef and Barilla Protein Plus pasta for more protein instead carb loaded, regular noodles. But everything else is the same as the back of the can. And it HAS to have Worcestershire sauce. Once I didn't have any and it made such a difference the next time when I was able to add it in. It gave it an extra zing to the beefy flavor.

My brother uses Tri Tip or New York Steaks. That's over the top for this IMO but I'll use the "good meat" for the real thing. My stepmother used cube steak. I like the Smart Taste egg noodles, more fiber and protein but less chewy than Barilla (which I use for most everything else.) I don't use Worcestershire in this but I agree it always adds a little something to a beef dish.

 

[wenrob]

The Tollhouse cookie one actually changed however many years ago. my MIL gave me the first one and I get so many compliments on it. I can share if anyone is interested

I find quite a few good ones on the back of pasta boxes, and they change with the seasons so they stay interesting.

I think they did this because people tend to keep jumbo eggs on hand rather than medium eggs. I still use the traditional recipe and just make sure I have the appropriate size eggs for it.

 

[asta]

I just have a quick question...when I read through the recipe, it sounds like the dish is served hot. Do you make this ahead and then serve it cold as a pasta salad, or are you calling it a pasta salad because of the wide variety of vegetables that it contains? It sounds amazing, but with 1/2 cup of butter and 1/4 cup of olive oil (even with a serving size of 8 to 10 portions), I can see why this would be a "sometimes thing" and not an every other day option. I'm looking forward to trying it.

It is meant to be served warm. I like to make ahead, refrigerate and zap in the microwave before eating. The butter in the recipe is the problem with eating it cold. I am not much of an experimenter but I wonder if you cut back on the butter and/or replaced part of it with oil if it would do better cold.

 

[Soldier's*Sweeties]

I think they did this because people tend to keep jumbo eggs on hand rather than medium eggs. I still use the traditional recipe and just make sure I have the appropriate size eggs for it.

The recipe she gave me uses Crisco, not butter. The one I see now uses butter. That makes a huge difference to the texture... And yeah, the eggs make a big difference too!

 

[pooh'smate]

The Tollhouse cookie one actually changed however many years ago. my MIL gave me the first one and I get so many compliments on it. I can share if anyone is interested

I find quite a few good ones on the back of pasta boxes, and they change with the seasons so they stay interesting.

I would like to have it.

 

[Soldier's*Sweeties]

I would like to have it.

1/2 cup Crisco
6 TBSP white sugar
6 TBSP brown sugar(packed with a little rounded top lol... they come out better when it's not exact)
1 lg egg
1 tsp vanilla
1 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 bag(approx) of semi-sweet chocolate chips

*Cream Crisco and sugars until fluffy
*Add egg and vanilla until blended
*Sift flour(after measuring) with salt and baking soda
*Slowly add flour just until it all comes together
*Add however many chocolate chips you want(or whatever mix ins you want)

 

[pooh'smate]

1/2 cup Crisco
6 TBSP white sugar
6 TBSP brown sugar(packed with a little rounded top lol... they come out better when it's not exact)
1 lg egg
1 tsp vanilla
1 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 bag(approx) of semi-sweet chocolate chips

*Cream Crisco and sugars until fluffy
*Add egg and vanilla until blended
*Sift flour(after measuring) with salt and baking soda
*Slowly add flour just until it all comes together
*Add however many chocolate chips you want(or whatever mix ins you want)

Thank you

 

[RangerPooh]

I don't cook much but love to make Rice Crispy Treats and follow the recipe on the RC box or Jet Puff marshmallows bag. I also make the layered jello and pudding pie that's listed on some the jello boxes.