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When searching for a recipe from your favorite restaurant, remember that the more well-known a restaurant is, the more likely that there will be copycat recipes for its dishes on the web. That little, secluded, one-of-a-kind place that you love is a poor candidate. The same is true of local bakeries. Also, remember that the copycat recipe that you want may not exist. A copycat recipe doesn't exist unless someone creates a "tastes the same" recipe in their kitchen. Many restaurants use premixed ingredients. Even the cooks don't always know what's in them. When a restaurant does give out "home versions" of their recipes, these are usually copycat versions of the actual recipes.
See also: RESTAURANT RECIPES.
Same with commercial recipes. A lady recently wrote me wanting me to get the recipe for Nabisco Royal Lunch Milk Crackers, which have been discontinued. She said she had called Nabisco, but they wouldn't give it to her.
It's just as well, because that lady couldn't use Nabisco's recipe if she got it. Nabisco made these things in huge quantities, in a factory. What would this lady do with a recipe that said "take fifty pounds of flour and add twenty pounds of milk powder...", etc. Where's she going to get ingredients like "stabilizers, emulsifiers, preservatives, artifical flavors and colors"?
What this lady really wants is a copycat recipe, a "knock-off", - something that she can make in her kitchen that will taste like the commercial product. Nabisco probably doesn't even have such a recipe. They never made them that way.
Links to some sites for restaurant and copycat recipes are here:
Remember, not all restaurants are big corporations, and not all food products are made by big companies. Instead of copying that Amish family's special jelly, why not buy their product? It's their living! Instead of trying to copy an existing restaurant's dish or drive-in's sandwich, etc, go there often and dine! It gets you out of the kitchen for a change, and your patronage is what keeps that restaurant going!
You can buy "Gee, Your Hair Smells Terrific shampoo and conditioner" at
Auctiontopia
They Really Have It For Sale! They have great customer service, too!
You can also get at Vermont Country Store
The only other way that I know of to get it is directly from this company in the Philippines:
Vibelle Manufacturing Corporation
VIBELLE MFG CORP
18 Jose Bautista Avenue,
Malabon, Metro Manila
Philippines
MS. SELMA TULDANES Marketing Manager
Phones:
3618774
3618049
3641118
Fax:
3621734
First, forget the idea that Herman bread starter is made with potato flakes. Herman starter is one thing and potato starter is another thing. What distinguishes Herman starter is its sweetness, not potato flakes.
For a Herman starter and a Herman bread recipe, followed by a yeastless potato starter and a potato starter with added yeast, see here:
Once upon a time in Philadelphia, in 1902, Joe Horn and Frank Hardart opened the first Automat in America with hardware they bought in Germany. Their very first automat was the one in Philadelphia, but the one that set the trend was the H & H that opened on Times Square in New York City in 1912. By 1939 there were 40 automats in operation. They were sort of like a cross between a vending machine and a cafeteria. You found the dish you wanted behind its glass door, put in coins, opened the little glass door, and took out the dish. But this was FRESH food, not the stuff one gets from food vending machines these days. People from all walks of life mixed and mingled at the H & H. If you were alone in the City at Thanksgiving, you could always have a great Thanksgiving dinner at H & H for a low price.
Automats were sort of forerunners to fast food, but their quality was often excellent. The recipes were well thought-out and well prepared. After World War II, as fast food hamburgers began to gain in popularity, the automats began to fade, and the last one closed its doors in 1991 (NYC).
At about the time the last Horn & Hardart automat closed its doors, the company published a recipe pamphlet containing many of its most popular recipes. That pamphlet seems to be rather rare now. If anyone reading this has a copy, the world would be grateful if you shared its contents with us.
There is a book out about Horn & Hardart, with some recipes. See The Automat
In five years of searching, these are the only Horn & Hardart recipes that I have been able to find:
creamed spinach and rice pudding
baked beans
Horn & Hardart Macaroni & Cheese
vanilla sauce
Horn & Hardart Baked Apples
Pumpkin Pie
These are H & H recipes that people have requested, but that I have had no success locating:
Hough Bakery was founded in May, 1903 by Lionel Pile of Cleveland Heights, Ohio. The first Hough home bakery was on Hough Avenue and by 1930 was operated by Pile, his son Robby, and four employees. In 1952, the name was changed to Hough Bakeries, and by 1973 Hough had annual sales of $12 million with 1,000 employees. It was an institution in Cleveland and its environs. However, by 1992 the company had fallen on hard times, probably due to having failed to modernize its operations, and was liquidated in bankruptcy court. Kraft/General Foods now owns the company name and its recipes.
Does Archie's Bakery use Hough Bakery recipes? See 07/30/03
These are the only Hough Bakery recipes or clones that've made it onto the Internet:
Hough Bakery Butter Cookies
Hough Bakery Coconut Bars
Hough Bakery Mushroom Rolls
Hough Mushroom Pie
Hough Cake Frosting
Ribbon Sandwich and Date Pudding
In the Cleveland Plain Dealer newspaper on July 2, 2003, there was an article in the Food Section highlighting the "old" head baker from Hough Bakeries! His name is Archie Garner and he has his own bakery now where he is using the old Hough Bakery recipes. Archie's Bakery is at 14906 Lakeshore Boulevard, Cleveland, Ohio, phone: 216-481-4188.
I have searched for these Hough recipes and have not found them to be on the Internet:
Sorry, I do not look for copycat recipes for KK or Dunkin' Donuts. The below recipes may be similar or not.
Recipes for all three and for glazes
There are no electric donut makers being marketed currently in the United States. There are some used ones for sale on: EBay
The only brand of electric donut maker that I know of that is being currently marketed is:
Walford, in the United Kingdom
RECIPES:
Master Chef Donut Maker
Super 6 Donut Maker
Quick 6 Donut Maker Recipes
Dazey Donut Maker Recipes 1
Dazey Donut Maker Recipes 2
Dazey Donut Maker Recipes 3
Recipes for the Norpro drop donut maker
Fried Apple Cider Donuts
Apple Cider Donuts
Cider Mill Donuts
Buttermilk Donuts
Baked Donuts
Donut Pan Donut Recipes
Jelly Donuts
Fried Donuts
Spudnuts
Mini-Donuts
I have not been able to locate a potato doughnut, spudnut, or tato-nut recipe using potato flour.
I no longer search for fudge recipes unless they have a unique name or VERY unusual ingredients. There are too many of them that differ only slightly.
Old Fashioned Fudge & Hershey's Fudge with black walnuts
I no longer search for fudge recipes unless they have a unique name or VERY unusual ingredients. There are too many of them that differ only slightly.
Two Flavor Fudge and Vanilla Fudge
Microwave Fudge
Orange Dreamsicle Fudge
Fannie Mae Fudge
Foolproof Fudge
Peanut Butter Fudge
Marshmallow Cream Fudge & Spoon Fudge
Fudge Shop Fudge
Hershey Bar Fudge
Marble Slab Fudge
Peanut Butter Fudge with Vinegar
I cannot search for any more unless they have some unique name or keyword that will be picked up by the search engines. It's just too time consuming to go to each and every one of the hundreds of websites that have a recipe for fudge and check it to see if it fits a particular description.
1950's Fruitcake
35 Fruitcake Recipes
More Fruitcake Recipes
Bisquick Fruitcake
Black Fruitcake
Cognac & Brazil Nut Fruitcake
Cornflake Fruitcake
Emeril's Fruitcake
English Fruit Cake
Refrigerator Fruitcake
Medley Fruitcake
Boiled Fruitcake
Sherry Fruitcake
No-Bake Fruit Cake
Dark Fruitcake
Fruit Cake with Preserves
Sook's Fruit Cake
I cannot search for any more unless they have some unique name or keyword that will be picked up by the search engines. It's just too time consuming to go to each and every one of the hundreds of websites that have a recipe for fruit cake and check it to see if it fits a particular description.
The McCormick Company still makes Crescent Mapleine, but it's really hard to find in the stores. Some WalMart Supercenters still carry it.
Mapleine can be purchased online at Hometown Favorites
Crescent Mapleine can be purchased from McCormick Company by calling their mail order number at (800) 474-7742. As of December 1, 2001 they sold the standard 2 oz. bottles for $1.94 ea. The shipping is $4.00. for six bottles. They take VISA. Better buy several bottles while it's still available.
I get lots of letters from people who are accustomed to making instant tapioca and are trying to use pearl tapioca without success. The biggest difference is that you've got to let pearl tapioca soak for anywhere from a few hours to overnight before using.
Ah, pickled eggs. Big jars of pickled eggs and polish sausages sat on the bars in the beer joints that my dad frequented when I was a kid. There are at least five kinds: Plain white pickled eggs, Amish yellow, mustard pickled eggs, beet pickled eggs, and the spicy ones with hot pepper.
Amish Yellow & Mustard Pickled Eggs
I no longer search for individual gluten-free or wheat-free recipes, but check these sites for recipes and tips:
Gluten Free Cooking
Wheatless Noodles
Wheatless Bread Recipes
Wheatless Cookies
Wheatless Donuts
Wheatless Pizza Dough
Frank Winfield Woolworth opened the first “Woolworth’s” store in Utica, New York in 1878. However, that store failed in its first year. His second store, opened on June 21, 1879 in Lancaster, Pennsylvania, was a success, and many others followed. F.W. Woolworth stores eventually added lunch counters and became popular gathering places in the towns in which they were located.
Woolworth's grew to be one of the largest retail chains in the world for its time, but stiff competition from discount stores like Target, K-Mart and Wal-Mart led to falling sales in the 1980s. In 1997, the company closed its few remaining "Woolworth's" retail stores and began concentrating on specialty sales under the name Venator Group. By 2001, the company had gone exclusively into the sporting goods market under the name Foot Locker Inc.
People have asked me about a Woolworth's Bakery and Lunch Counter recipe book. I have yet to find any evidence that such a thing exists. If you have one, what are you waiting for? Share the recipes with us!
These are the only Woolworth's recipes that are on the Internet:
Woolworth's Ham Salad
Woolworth's Ice Box Cheesecake
Woolworth's Apple Dumplings
Woolworth's chop suey/chow mein
Vanilla Frappe
German Chocolate Cake
Reuben Sandwich
Frito Pie
Macaroni & Cheese
Pie Crust
Banana Roll
I have not been able to locate these Woolworth's recipes:
Sorry, I do not search for this type of recipe unless it's a specific recipe with a unique name. Try these sites:
Egg Substitutes
Sorry, I do not search for diabetic or sugar-free recipes unless it's a specific recipe with a unique name. Try these sites:
Sugarless Cookies
French Creams are a mint sugar candy that's creamy on the inside and has a sugary shell on the outside. "Opera Creams" are also called "French Creams", but they are dipped in chocolate. These aren't.
Fondant candy making supplies & recipes
I get lots of requests for "broasted" chicken recipes. Here's the scoop:
Every so often, someone reads about how pressure frying began with someone using a little oil to fry chicken in an ordinary pressure cooker. They think "Why should I spend money for a pressure fryer when I've got the Mirro or Presto already?" So, they put a little oil in their pressure cooker and fry chicken in it. If their pressure cooker is fairly new, they may get away with it a few times, but sometimes the rubber seal fails, the lid blows off, and they're lucky if they don't get sprayed with hot oil. Ordinary pressure cookers are made for cooking under pressure with water. Pressure fryers are made for cooking under pressure with oil. Don't take any chances.
Wearever Pressure Fried Chicken Recipe
Researching the history of a dish can be very interesting. Many dishes have very colorful origins and traditions.
I get a lot of requests from students. Some are cooking school students and some are regular Junior High and High School students. They've usually been assigned to find the history of a certain food by their teacher. In the case of the latter, I suppose that the real intent is to teach the students how to use the Internet. For the former, it might be to teach the cooking school student how serendipitous events can result in the creation of a popular new dish.
There are some dishes that have colorful recorded histories, such as Caesar Salad or Green Goddess salad dressing or potato chips.
The Food History items that I have on the site are these:
Bag Pudding
However, the majority of dishes have no recorded history, or none that can be found on the Internet. For the dishes that do have a recorded history, books are a much more likely resource than the Internet, at least currently. Even then, searching for the origin of a particular dish can be extremely tedious and ultimately unrewarding.
My point is that that teachers should be aware that it may not be very productive to assign a student to research the history of applesauce cake or Swedish meatballs on the Internet. The teacher might first want to make sure that there is a recorded history to be found before making such an assignment. I can't imagine anything more discouraging to a student than to spend a week looking for the history of pecan pie only to find that there is nothing to be found, that pecan pie's origin has been lost in the mists of time. And students should be aware that, although in some cases the Internet is a great timesaver, often you're going to have to fall back on the old library to find what you need.
I do have a few food history references. John Mariani's "Dictionary of American Food and Drink" is great, as is "The Food Chronology" by William Trager and "The Penguin Companion to Food" by Alan Davidson. For the history of basic foods (like the history of sugar, etc), rather than of dishes or products, "History of Food" by Magualonne Toussaint-Samat is good.
There are a few food history sites listed on my LINKS PAGE
I maintain links to sites that sell hard-to-find items on the LINKS PAGE
If you are having problems locating an ingredient or a food item,check Amazon.com and those links. I have no way to find a store near you that sells it.
Zip sauce is a sauce served with beef in Detroit area restaurants. It's made of one part "Flavor Glow" to one part clarified butter, salt and pepper to taste.
NEWS FLASH:
"Flavor Glow" is a gravy base. It's generally sold only to restaurants, but this may be a source:
I sympathize with you folks that have food allergies. However, I have found that searching for recipes for people with more than one allergy (i.e. eggs and wheat, etc) takes much more time than I have available, therefore I must refer such requests elsewhere unless it's a specific recipe with a unique name. There are links above to recipes for specific allergies. Here are links to sites devoted to food allergies:
Finally, if all else fails, perhaps you can use the instructions on How to do your own searching to find the recipes you want.
For some reason, it's become very difficult to find pickled tripe for sale. Well, if you can get the tripe, you can pickle it yourself. See:
This is an overnight pickling recipe, not one for pressure canning tripe. There are two recipes for frying the tripe after pickling, too.
I cannot tell you a store close to you that sells Stella D'Oro cookies. Sorry.
There is a Stella D'oro website at: Stella D'Oro
Their contact information is:
Call 1-888-8STELLA (1-888-878-3552)
This is the phone of their New York bakery:
You can buy Stella D'oro products online at these websites:
Junket has a website at: Junket
Junket's parent company, Redco, has a direct order line at:
These sites wax nostalgic about Ebinger's:
And this book talks about Ebinger's:
You can buy the book at Amazon:
These are the only recipes that I have been able to locate on the Internet:
Blackout Cake & Crumb Buns
I have not been able to locate these recipes from Ebinger's:
Salt-Rising Bread
These are not on the Internet:
James A. Morrison opened the first Morrison's Cafeteria in Mobile, Alabama on September 4, 1920. This cafeteria's success led to the opening of more Morrison's Cafeterias in cities across the Southeast. There were 142 Morrison's Cafeterias at the time they were bought by Piccadilly. The entire Morrison's Cafeteria chain is being bought by Piccadilly Cafeterias in a $46 million transaction.
I've had numerous requests for Morrison's recipes, but I have not been able to locate any Morrison's recipes other than the ones below. In over 80 years of operation in over 150 locations, there have to be a lot of ex-Morrison's chefs and cooks and other employees around. Hopefully some of them will read this and help us out with some recipes.
Tartar Sauce
No luck with these:
Apple Pie
Etoufee
No luck with these:
Apple Pie
Basic Crepes & Basic Sweet Crepes Batter
There is a file of dozens of Magic Pan recipes here: Magic Pan Recipes
If the Magic Pan recipe that you want isn't on either list, try posting a request on the Yahoo group at Magic Pan Project
There are a few recipes on my site for pickling sausages and tripe and and fish and the like. You'll notice that they are for refrigerator-type pickling. I do not pass on recipes for home pressure canning meats and fish. Home canners do not perform well enough to can meat products at the temperatures/pressures needed to insure against food poisoning. You can find books with recipes for home canning meat and fish products. Do it at your own risk. I don't advise it.
Sorry, non-acidic canning is too risky. You can get botulism from home canned stuffed cherry peppers in olive oil. I don't look for such recipes. I know that in Italy they can peppers and things in pure olive oil and we never hear of anyone dying from it. I know that there are commercial products canned in olive oil, too. However, I will not go against FDA warnings on these things, so I no longer pass on such recipes.
See:
Crystallized or Candied Ginger
These are all names for the same Vietnamese catfish, "pangasius bocourti" which is also sometimes called "white ruffy". A close relative, also sold in the US and also from Southeast Asia, is "pangasius hypophthalmus". Sometimes these are sold as "tra".
For the taxonomy of basa and pangasius, see:
Several Basa Fish Recipes
These donut machines were popular back in the 1920s and 1930s. The company that made them marketed them as a money-making idea. They are pretty rare these days, but one occasionally appears for sale on E-Bay. That is the only place I know that one might be found.
Articles about the Brown Bobby Donut Maker
The only recipes from Bill Knapp's that I have been able to locate are here:
Bill Knapp's Recipes: biscuits, honey ginger chicken, au gratin potatoes, chocolate cake, apple-cranberry salad, broccoli quiche, bean soup, teriyaki chicken
I have not been able to find these:
Chicken Fricassee
The only recipes from here that I have been able to locate are: brownies and blondies and cream puffs.
See:
Helms Bakery Brownies
No luck with:
Anise Cookies
Regarding school lunchroom recipes: If you went to a school in the Los Angeles Public School System or another big city schools system like Boston, New York, Chicago, etc, then there is a possibility that some of their lunchroom recipes have made it onto the Internet. However, if you attended Tremont Elementary School in Tremont, Mississippi, then it's very unlikely that any of their lunchroom recipes are available. I might be able to find you a school lunchroom sloppy joe recipe, but it might not be the one from Tremont Elementary School.
The current USDA school cafeteria recipes are here:
National Food Service Management Institute
The only other school cafeteria recipes that I have been able to locate are:
Portillo's chocolate cake may just be made with a cake mix cake and mayonnaise!
See:
Portillo's Chocolate Cake Clone
I have not been able to locate these recipes from Portillo's:
I get a lot of requests for a recipe to make these sugar cones from folks who have purchased molds. The bad news is that these sugar cones are made with raw liquid sugar, so unless you have a big kettle of raw sugar or sugar cane juice boiling over a fire in your back yard, you're out of luck. I have never found a recipe for making them out of anything that you can buy in the grocery store.
It might be possible to create some sort of water/sugar solution, fill the molds with it, and then let it dry. If any of you adventurous souls out there with molds ever gets this to work, let me know how you did it.
Sugar cones are still used in Mexico, so you can sometimes find them in Mexican groceries.They are called "piloncillo". You can also buy them on the Internet
See:
You can buy sugar molds here:
Sorry, folks. I have not been able to locate any Paradise Bakery recipes at all except the sugar cookies
Sorry, folks. the Hot Garden Fresh Salsa recipe isn't on the Internet. Here are what I have found:
Mild Salsa
NO LUCK:
beef chimichangas
All of the mint recipes that I have been able to find on the Internet are on my site already at these links:
French Creams Mints
I cannot search for any more unless they have some unique name or keyword that will be picked up by the search engines. It's just too time consuming to go to each and every website that has a recipe for mints and check it to see if it fits a particular description.
Kresge's was similar to Woolworth's, even down to the lunch counter. Lots of people recall Kresge's as fondly as others recall Woolworth's. Kresge's was the forerunner to K-Mart. So far, only these Kresge's recipes have made it onto the Internet:
I have not had any success locating these Kresge's recipes:
These are those cookies that you dip a rosette iron in the batter and then dip the iron into hot grease/oil to cook.
Info on Rosettes & County Fair Waffles
These are the Italian Cookies that I have on the site:
I get lots of requests for Italian cookie recipes, or for recipes for cookies that are sold in Italian bakeries. These are often difficult for several reasons:
If you know the name of the cookie, search my site with the search feature before writing. There are lots of Italian cookie recipes on my site. If you don't know the name of the cookie, go here:
Once upon a time, back in the years from 1956 to 1985, there was a place called "Linda's Drive-In" on the corner of Escuela and El Camino in Mountain View, California. Linda's sold a distinctive burger, called a "Parisian Burger", with "tater tots" on the side, that residents of Mountain View during that time are still pining for.
Alas, those who pine for Parisian burgers have been stymied up until now. Although many Mountain Viewers and former Mountain Viewers have claimed to know how to make that "special sauce", none delivered on their boasts. Some said that the Mountain View Chamber of Commerce has the recipe, but even that is doubtful.
HOWEVER, a reader recently sent me a recipe that was given to her by a former Linda's employee, and it appears to be authentic! See: Linda's Parisian Burger Recipe
There is another recipe here: Linda's Parisian Burger Sauce
These sites have recipes scaled to 25, 50, or 100 diners:
Recipe USA Crowd recipes
The bakery shop at Rich's is fondly remembered by residents of Atlanta. So far, all of the recipes that I have been able to locate from Rich's are these. If you have any of Rich's recipes, please send them to me.
Rich's Bakeshop Icing
Requests have included:
If you have a Black & Decker Shell Maker and you don't have the owner's manual/recipe book, see HERE. For recipes
for electric donut makers, see HERE.
These sites specialize in owner's manuals. You may have to register to get access, but membership appears to be free:
Kitchen Manuals for Small Appliances
If you need an owner's manual/recipe book for something that you can't find on any
of these sites, then I sympathize. However, I won't help you find someone that has
a manual and is willing to copy it for you. Sorry.
Chock Full o' Nuts began as a nut stand on New York's Times Square in 1922. William Black, a Russian emigant, graduated from Columbia University with a degree in engineering, but was unable to find employment, so he began selling nuts in New York's Theater District. Business was good, and the nut stand evolved into a coffee shop/lunch counter. Black owned 18 of them within ten years, and there were 80 of them by the 1960's. The shops' signature product became, not nuts, but its blend of coffee, which today survives as a popular commercial brand. Many people fondly recall the food sold at the shops, which was not prepared fresh on site, but was all made at a commissary in Secaucus, New Jersey and transported to the individual shops. After Black's death in 1983, the company was sold and the lunch counters went into decline, dwindling to only one by 1991. However, with the success of Starbuck's Coffee Shops, Chock Full O' Nuts was re-invented in the nineties as Chock Express, once again purveying coffee in New York City.
I get lots of requests for items sold at the old Chock Full O' Nuts lunch counters, but the only recipe from there that I have ever been able to find is the date nut bread. One reason is probably the fact that all of the food was prepared at the Secaucus, New Jersey commissary and then transported to the shops. None of the employees at the shops would have had any idea of recipes for the food.
Requests that I've had and had no luck locating include:
However, the holiday season sales weren't enough to make up for the rest of the
year's sales slump, so Nabisco discontinued them. They were just discontinued last year. so there may still be a few boxes around in stores. If Nabisco gets enough mail, they might bring them back. If they do, and if you have proof of manufacture in 2007, let me know.
As for a recipe, the Nabisco recipe isn't on the Internet. Even if it were,
Nabisco made these things in huge quantities, in a factory. What would you do
with a recipe that said "take fifty pounds of flour and add twenty pounds of
milk powder...", etc. Where would you get ingredients like "stabilizers,
emulsifiers, artificial preservatives, artifical flavors and colors"?
There is another product called:
Mrs. Allison's Milk Lunch, New England Biscuits
There is a lot about Royal Lunch Milk Crackers on this message board:
Diabetic Recipes
Diabetic Cake
Diabetic Fudge
Diabetic Grape Jelly
Sugar Free Pumpkin Pie
Meals for You
Diabetic Lifestyle
Diabetic Recipes
Diabetic-diet-and-recipes
diabetic
childrenwithdiabetes
special-diets
allrecipes
diabetic-lifestyle
diabeticgourmet
cooksrecipes
Ginger Beer Recipes
Phosphates & Sodas
French Creams Candy
Broasted Chicken
"Broasting" is actually PRESSURE FRYING. That means frying under pressure in something similar to a pressure cooker. That "something similar" is a "pressure fryer". It's sort of a beefed-up pressure cooker made especially for pressure frying. If you want to buy one, go here:
Pressure Fryers/Broasters
Hot Chocolate/Cocoa
Food History
Beef Wellington
Bialys
Black Forest Cake
BLT/Club Sandwich
Booya
Bruschetta
Caesar Salad
Candy
Chili Mac
Coneys
Crab Rangoon
French Fries
Fry Bread
Gazpacho/Gaspache
Grasshopper Pie
Green Goddess
Hamburgers
Hash
Hot Dogs
Italian Wedding Soup
Kefir
Lazy Housewife Pickles
Macaroni and Cheese
Madeleines
Menudo
Mississippi Mud Cake/Pie
Napoleons
Pan de Sal
Pot Pies
Red Velvet Cake
S.O.S./Chipped Beef on Toast
Spritz Cookies
Tartar Sauce
Tres Leches Cake
Whoopie Pies
How to Do Your Own Searching
"Fried Lark Livers"
Outside the quotes, type anything else, like the word recipe or unusual ingredients. Like:
"Fried Lark Livers" recipe lemons
Funny thing about Search Engines - they expect you to spell things correctly. If you type in "carmel" for "caramel", you're not gonna get to it. If you type in "reubin sandwich" for "reuben sandwich", you're not gonna have much luck. It's "marshmallow", not "marshmellow". Keep a dictionary handy and use it.
HARD-TO-FIND CANDIES AND GROCERY ITEMS
Zip Sauce & Flavor Glow
You can now buy Zip Sauce by the bottle! See here:
Zip Sauce
Nancy Jenkins
Sales Coordinator
Dean Distributors
1-800-792-0816, Ext. 113
Food Allergy & Special Diet Recipes
Pickled Tripe
Stella D'Oro Cookies
Stella D'oro Biscuit Co., Inc.
P.O. Box. 1911
East Hanover, NJ 97936
Ring them up and ask them where you can get the cookies.
Stella Doro Biscuit Co Inc 516-694-5488
134 Milbar Blvd Farmingdale NY 11735
Junket
1-800-556-6674, Redco Direct Market
Ebinger's Bakery
"The Neighborhood Bake Shop: Recipes and Reminiscences of America's
Favorite Bakery Treats" by Jill Van Cleave
Amazon
Orange Cappucino Pudding Cake
Ebinger's Orange Glazed Layer Cake with Orange Butter Filling
Try these for Othellos
Van de Kamp's's Bakery
Dutch Girl Cookies
Butter Spritz Cookies
Similar to Van de Kamp's Date Nut Bread
Morrison's Cafeteria
Eggplant Casserole
Sweet Potato Pie
Sweet Carrot Souffle
Macaroni & Cheese
Barbecue
Fish Almondine
Shrimp
Smothered Cabbage
Boston Cream Pie
butter pie
Meatloaf
Creole Sauce
Liver & Onions
Cole Slaw
Peach cobbler
Fried chicken
stuffed bell peppers
chess pie
broccoli with cheese sauce
pecan stuffing
Piccadilly Cafeteria
Lemon Ice Box Pie
Carrot Souffle
flavored popcorn
homemade salsa
squash casserole
Pecan Delight
Sweet Potato Souffle
Broccoli Rice Casserole
Macaroni & Cheese
Bread pudding
Potato salad
Chicken Fried Steak
Stuffed peppers
Hawaiian pie
Magic Pan
Beef Crepes
Spinach Crepes
Alpine Cheese Sizzle
Ham Palacsintas
Cheese Fritters
Chicken Crepes Elegante
Strawberry Crepes Supreme
Potage St. Germain (pea soup)
Hollandaise Sauce
Banana Crepes Chantilly
Cherries Royale Crepes
Chicken Divan Crepes
Coquilles St. Jacques Crepes
Ham Crepes
MP Sweet & Sour Dressing
MP French Dressing
MP Oil and Vinegar Dressing
Orange Salad
Seafood Crepes
Spinach Salad
Mint Fantasy Crepes
More Great Crepes recipes, but not Magic Pan
Pickling and Canning Meats and Sausages and Fish
Canning Products in Olive Oil
Crystallized, Candied,or Pickled Ginger
Basa Fish, Bocourti, Pangasius, Vietnamese Catfish
Basa Fish Taxonomy
Folks, in view of the recent revelations regarding Chinese seafood and the past issues regarding Vietnamese seafood, I do not recommend eating any seafood imported from those countries until the issues are cleared up. It is time for the FDA to begin regulating food for humans and animals that is imported into this country as tightly as they regulate foods for humans and animals that is produced in this country.The FDA budget must be increased to accomplish this, and they must be enabled and allowed to protect us from tainted foods from outside the country. Government regulation is not always a bad thing, and there are many things that the government can and must do and that they can do better than profit-motivated private industry.
For the "basa recipes" - these might work just as well with other fish - , see:
A Basa Fish Recipe
Another Basa Recipe
Yet Another Basa Recipe
More Basa Recipes
A Simple Basa Recipe
Brown Bobby Donut Machines
Bill Knapp's Restaurant
Bill Knapp's Orange Nut Bread
Meatloaf Like Bill Knapp's
Slaw Like Bill Knapp's
Helms Bakery
Helms Bakery Cream Puffs
Helms Bakery Spice Cookies
Applesauce Donuts
Applesauce Cake
Bran Muffins
Milan Wafers
School Cafeteria Recipes
Be forewarned that these are for servings of 50 & 100.
Portillo's Recipes
Portillo's Italian Beef
Portillo's House Dressing Clone
Chopped Romaine & Iceberg lettuce mixed with Ditalini pasta, chicken
breast, bacon, tomato, red cabbage, Gorgonzola cheese, green onion and
our house dressing.(The dressing recipe is linked above)
Colonial Sugar Cones/Piloncillo
Paradise Bakery
Chi Chi's Mexican Restaurant
Chi Chi's Steak and Mushroom Quesadillas
Chi Chi's Salsa Verde Chicken Kabobs
Chi Chi's Old West Oven-Fried Chicken
Chi Chi's Baked Chicken Chimichangas Recipe w/sauce
Seafood Chimichangas/Seafood Nachos
Seafood Enchiladas
Sweet Corn Cakes
Fried Ice Cream
Spring Rolls
Candy Mints
Cream Cheese Mints
Fondant Mints
Butter Mints
Chocolate Mints
Peppermint Creams
Kresge's
Rosettes & County Fair Waffles
Italian Cookies
1) In Italy, some cookies (and other dishes, too) are specific to certain regions. They may not be known all over Italy.
2) Some cookies are known by different names in different regions of Italy, sometimes even by different names in different families. Sometimes the same name refers to different cookies according to the region of Italy you're in.
3) Some cookies sold in Italian bakeries in the U.S. are really "Italian-American" cookies, not Italian cookies. These cookies were created by Italian families or Italian bakers in the U.S., not in Italy.
4) The biggest obstacle in helping people find recipes for Italian cookies is that people often don't know the name of the cookies. I have no way to search for a cookie by how it looks or tastes. Sorry.
Ciao Italia
There is a list there of 80 Italian cookies. Perhaps you can determine which cookie you want by reading the descriptions of those cookies.
Linda's Parisian Burgers
Here's an exact description of the burgers:
"Two fresh ground beef patties, our own special sauce & cheese served on a fisherman's wharf style sourdough bun."
I know that this description is accurate because it is directly from the front window of Linda's, which you can see and read in this photo:
Linda's
Cooking for a Crowd
Cooking for a Crowd
Large-Scale Food Service recipes
USDA School Cafeteria Recipes
Recipes for a Crowd
This site is supposed to convert small recipes into big recipes. Use at your own risk.
Rich's Department Store
Rich's Bakeshop Yellow Cake
Rich's Bakeshop Coconut Cake
Owner's Manuals/Recipe Books for Small Appliances
On the other hand, if you have such a manual and are willing to send out
copies or to scan it and e-mail it, let me know and I'll post your offer.
Chock Full O' Nuts
Nabisco Royal Lunch Milk Crackers
What you'd really like to have is a copycat recipe - something that you can make
in your kitchen that will taste like the commercial product. Nabisco probably
doesn't even have such a recipe. They never made them that way. So far, no one
has created a copycat recipe for them. If they ever do, you can bet I'll post
it here.
12.3 ounces for $2.99 (in Fairfield Country, CT)
Archway & Mother's
Battle Creek
1-800-272-2537
Chowhounds
There is contact information for both Nabisco and Archway there. Some of the
people posting there have tried the Archway product and say that they don't
taste quite the same - more of a baking soda taste. However for those who use
milk crackers in cooking, the Archway product may be the solution.
Jordan Marsh Recipes
Not found:
cupcakes
Oatmeal Cookies
Macaroons
There are quite a few Luby's Cafeteria recipes here: Texas Monthly Luby's Cafeteria Recipes and here: Recipe Circus Luby's Cafeteria Recipes.
I have these:
Carrot Cake
Pumpkin Pie
Pecan Delight
Cornbread Dressing
Buttermilk Chess Pie
Liver and Onions
Chocolate Ice Box Pie
BBQ Pinto Beans
Not found:
Cabbage
Restaurants, particularly chains, use pre-mixed ingredients whenever possible to make their dishes. Why? Two reasons: First, to reduce costs, and second, to insure consistency. If Giovanni's Italian Cafe has twenty franchises around the country, then the Giovanni Company wants to keep costs low (the profit margin of a restaurant is very small), and he wants to be sure that if you go into a Giovanni's in New Jersey, then the house salad dressing tastes the same as it does in a Giovanni's in San Diego.
How to do this?
Well, you don't do it by starting from scratch and using fresh, local ingredients to make the dressing up in small batches. That's expensive, time-consuming, and inconsistent, because local ingredients in New Jersey aren't always the same as those in San Diego, and buying things locally in small quantities is more expensive than buying in large, bulk quantities. Besides, your kitchen employee in San Diego may not make it exactly the same as the one in New Jersey.
One thing that you could do is make all of the salad dressing for the whole company in one place (or sub-contract it to a salad-dressing company). If you do that, then all of the ingredients will be the same and will be bought in large quantities, and the production process will be the same, so you will cut costs and insure consistency. You won't have to rely on the skill of your kitchen employee in San Diego in following a complex recipe. All he'll be doing is transferring it from one container to another.
But what if making the finished dressing in one place and shipping it around the country isn't practical? What if it loses freshness that way?
Well, then you have the chefs in your company test kitchen come up with a formula for the dressing that uses pre-mixed ingredients. You still buy them in bulk, and you sell them to the individual franchises with a few simple mixing instructions. You sell them ingredients like "Giovanni's Salad Vinegar" and "Giovanni's Olive Oil", and "Giovanni's House Dressing Mix". The "recipe" for a day's worth of dressing may say something like: "Mix one gallon of Giovanni's Olive Oil with 1/2 Gallon of Giovanni's Salad Vinegar. Add one bag of Giovanni's House Dressing Mix and blend thoroughly". Even the kitchen employees at the local Giovanni's don't know exactly what's in that "Giovanni's House Dressing Mix", and couldn't make the dressing from scratch even if they wanted to.
Along comes Mr. Customer, who thinks the Giovanni's House Dressing is the best he's ever tasted, and he wants to be able to make it at home. He asks the waiter for the recipe, but the waiter says "I'm sorry, we don't give out recipes. It's company policy." But, even if the waiter did give him the recipe, it wouldn't help Mr. Customer , because where is Mr. Customer going to get "Giovanni's House Dressing Mix"?
Suppose Mr. Customer was able to bribe an employee at the place where "Giovanni's House Dressing Mix" is made into giving him a copy of that recipe. Would that solve his problem? - It would be something like: Combine 50 lbs of sugar, 20 lbs of salt, 15 lbs oregano, 10 lbs dried chili pepper powder, and 15 lbs garlic powder. Add flavor enhancers, stabilizers, artificial flavors,and preservatives. - That wouldn't help most people, either, would it?
What Mr. Customer really wants is a "Copycat Recipe". A copycat recipe is a knock-off that tastes like the restaurant product or dish, but that can be made in Mr. Customer's kitchen with ingredients that Mr. Customer has on hand or can buy at his local grocery store.
Restaurants, even the local ones that really do use local ingredients, usually don't give out their recipes. Why would they? Their recipes are their livelihood ! It's difficult enough for a restaurant to make money anyway. Why would they give out their recipes so that people could make their dishes at home? They need your business! They want you to come back to get their dishes, not to stay home and make them yourself! There are exceptions, of course. Red Lobster and a few other chains have some copycats for their dishes on their websites, and occasionally chefs give out home recipe versions of the dishes that they serve. You'll see these sometimes in newspaper columns and on TV cooking shows.
Links to some sites for restaurant and copycat recipes are here:
If you are a fairly adept Google user and you have already done a google search for the restaurant recipe you want and have checked the copycat links with no luck, then please don't waste my time. The restaurant recipe you want is not available at all.
Just a note here:
If you find something that you like at a bakery, ask the name of it and write it down. You aren't going to have any luck searching on the Internet for "that strawberry pastry from Ned's Bakery in Claremont, Idaho."
Large bakeries make things in large quantities using commercial recipes and commercial ingredients. It won't do you any good to have their real recipe. What you want is a "home version" or a "copycat recipe".
Yes, there are a few recipes for products from bakeries on my site. No, these didn't come from the bakeries themselves. These are copycat recipes. These bakeries were bigger than neighborhood bakeries. They were in big cities and were institutions in those cities. They are often childhood memories for thousands of people. and that's why someone took the time to create copycat recipes and place them on the Internet.
A few tips:
I get lots of requests for recipes like this: "It's a Slovakian recipe for cabbage bread. The name sounds like 'ga-brotney'".
Well, once in a while, I go to a Slovakian recipe site and there it is: "gbrotne". However, much more often, I have no luck finding any Slovakian cabbage bread recipes or any Slovakian recipe that might sound like "ga-brotney." You can't search for something with the search engines by how someone says the name sounds. Spelling is usually critical. Sometimes I can hit upon it by trying a lot of alternate spellings.
Another thing about Eastern European recipes is this: Even though your grandmother may have been Slovakian, the only Internet recipe for what you're looking for may be listed on the web as a Czech recipe or a Slavic recipe, not a Slovak one. You may say it's Serbian, and when I find it, it's listed as Croatian. Even though Grandma was Hungarian, it may be on the Internet as a Yugoslavian recipe. Dishes and recipes cross borders and cultural boundaries often.
I get e-mails from people who say they called Archway Cookie Company or some other company and asked them for their Cherry Chip Cookie recipe (or some other commercial product recipe) and Archway (or whoever) wouldn't give it to them.
Folks, do you really think Archway or any big company makes cookies in a little kitchen somewhere? No, they put 50 pounds of flour and 30 pounds of sugar, and other ingredients in a big mixing machine and do a big run of cookies at one time. So, even if you got their recipe, it wouldn't help you a bit.
What you really want is a copycat recipe, a recipe to make a small amount of cookies in your kitchen that taste like Archway Cherry Chip Cookies (or whatever).
There are some Dugan's Bakery recipes on this site including these:
Dugan's Juiced Apple Pie
Spice Drops
Spritz Christmas Cookies
White Bread
Hanscom's Bakery was a Philadelphia institution for many years.
Sorry, folks. There are no extant home kitchen recipes from Hanscom's or any copycat recipes for Hanscom's products. The Hanscom family has told me that even they do not have any.
Folks, I search for recipes. Sorry, I don't search for the nutritional information for those recipes. It's just too time-consuming. There are several databases on the Internet that provide nutritional data for commercial foods, for restaurant dishes, and for individual foods. If you are interested in nutritional information, try these sites:
After already having a successful Hudson's men & boys' clothing store in Detroit and the Hudson Motor Company automobile manufacturer, Joseph L. Hudson opened his department store on Woodward in 1911. Tragically, he would never know the degree of its success. The next year, in 1912, he died from pneumonia that he contracted while visiting England. He had no children, so the business passed to his four Webber nephews. They were up to the task, and they made Hudson's a resounding success.
In 1963, Hudson's great-nephew, J.L. Hudson Jr. took over the reins, but by the mid-1960's downtown Detroit had begun to change in ways that were not good for Hudson's. A store clerk was murdered in the store in 1966, and the Detroit riots occurred downtown in 1967. People bacame afraid to go downtown to shop, and Hudson's sales began to suffer. The store tried to compensate by closing departments and reducing services, but people's shopping habits had changed and were not quick to change back. In 1983, Hudson's closed its downtown Detroit store.
There are twelve J.L. Hudson's recipes on this site:
Detroit Memories
They are:
Canadian Cheese Soup
Chocolate Chip Cookies
Club Chicken Salad / Hot Bacon Dressing
Gazpacho
Greek Feta Salad
Hot Bacon Dressing
Maurice Salad
Mushroom Quiche
Orange Muffins
Sesame Dressing
Spinach Salad Supreme / Hot Bacon Dressing
Vichyssoise (Cold Potato Soup)
These are the Blum's recipes that I have been able to find:
Lemon Crunch Cake & Coffee Crunch Cake
Not Found:
Potato Salad
Rum Cake
The Frankenmuth recipes that I have been able to find:
Not Found:
Fried chicken
stuffing
Lum's was a chain noted for their hot dogs cooked in beer and their "ollieburgers".
More Great info on Lum's Recipes
See Literary Recipes and Movie Recipes, and these:
Naughty Child Pie - "Tishomingo Blues" by Elmore Leonard
Baked Rice Pudding - "The Novel" by James A. Michener
He & She Oyster Stews - "Chesapeake" by James A. Michener
Maraschino Pudding - "Buddenbrooks" by Thomas Mann
Recipes from "Like Water for Chocolate" by Laura Esquivel
Green Tomato Apple Pie - "The Cooking School Murders" by Virginia Rich
Armadillo Wedding Cake from "Steel Magnolias"
Bologna Cake from "Sweet Home Alabama"
Key Lime Pie from "Heartburn"
Entire menu from "Babette's Feast" (story by Isak Dinesen)
Nipples of Venus from "Amadeus"
Recipes from "Eat, Drink, Man, Woman"
I do not send out recipes for these things. You can get food poisoning from improperly prepared jerky. Venison or other wild game jerky can be even more dangerous because it is sometimes butchered in a less sanitary manner than beef and may be contaminated with e. coli from the animal's feces. You must cook meat to 160 °F and poultry to 165 °F as measured with a food thermometer before dehydrating it, no matter what the instructions that came with your dehydrator say. Most home dehydrators never reach this temperature. Read this page before you attempt to make jerky:
There are some links to recipes on other people's websites on these pages. Use any of these recipes at your own risk. I have not tried any of them and I am not recommending any of them.
Jerky 1
Jerky 2
Kippered Beef
Biltong
Savory Salt
Recipes from the restaurants to be found in the various Disney theme parks:
Disney Family Fun Recipes
Mousetyme
Walt Disney World Recipes
WDW Planner
Magic Trips
Disneyrecipes.com
Disney Institute
All Ears
Now closed, this was a Texas chain.
These are the recipes that I have found:
Wyatt's
Cafeteria German Chocolate Pie, Pecan Delight Pie, and Pumpkin Muffins
Baked Eggplant
Eggplant Casserole
Eggplant Dressing
Egg Custard
No Luck:
Cornbread Dressing
Oatmeal pie
The only recipes from this chain that I have been able to locate are here:
chicken noodle soup
Orzo And Artichoke Salad
Pear and Pecan Salad w/Crumbled Cheese
Tomato and Basil Salad Dressing
Tomato and Onion Soup
Cream of Broccoli Soup
Chicken Salad Dressing
Oriental Chicken Salad
New England Clam Chowder
Souplantation Summer Lemon with Spiced Pecans Tossed Salad
Sweet Tomatoes Doris' Broccoli Slaw
No luck:
Vegetarian vegetable soup
Brown rice & pinto bean soup
I no longer search for brownie recipes unless they have a unique name or VERY unusual ingredients. There are too many of them that differ only slightly.
People are fascinated by the idea of cooking a potato in a pot of boiling pine resin. Those who have had potatoes cooked this way say that they are the best potatoes they've ever had. The secret lies in the fact that the boiling resin distributes the heat evenly around the cooking potato.
Forest workers, sawmill employees, and just plain country folk in the South used to tap the numerous pine trees in the region to harvest the pine sap and sell it for making turpentine, among other uses. Somehow, maybe by accident, someone found that a potato cooked in boiling pine resin was exceptionally delicious. They got so popular in the South that hardware stores used to sell a "rosin potato cooker" - a cast iron pot pre-filled with rosin. You just put it over a fire, heated it up until the rosin melted and started boiling, and dropped in your potatoes.
You don't wrap them in paper first - you put the potatoes in boiling pine sap in a cast iron pot and let them cook until they rise to the surface - that's the signal that they're done. Then, with a slotted spoon or tongs or a stick, you carefully lift the hot potato out of the sap and roll it up in butcher's paper or a brown paper bag and twist the ends to keep it hot until it's served.
When you're ready to eat the potato, you cut it lengthwise through the paper and then add butter, salt, pepper, even sour cream and bacon bits if you want. By the way - you don't eat the skin with the resin on it, just the inside.
Simple, huh? Except that you can't go down to your local hardware store and buy rosin cookers or bulk rosin any more.
I have searched the web several times, and the only rosin that I can find for sale is small quantities such as are used by athletes to dry their sweaty hands, and by artists. Of course, rosin is expensive when bought that way. However, there does not appear to be any place at all on the web that sells bulk pine rosin suitable for filling a pot to cook potatoes. You might be able to get it from a turpentine manufacturer. "Resin" and "rosin" are used interchangeably. Just be sure it's pine resin and not something else.
While I was searching, I found a few web sites that seemed to want to confuse pine resin with "pine tar". "Pine tar", according to the dictionary, is distilled pine resin. It's pretty nasty stuff, and I'd think twice before trying to cook potatoes in it. Also, please note that both pine resin and pine tar are highly flammable. Cooking potatoes in resin is not something to be undertaken lightly.
Here's an art supply store that sells it for $3.00 a pound. See:
Artstuff.com
If you find a good source for cheap pine resin, please send it to me so I can post it here.
Sorry, I no longer search for cheesecake recipes unless the recipe has a very unique name. There are just too many of them. To find the ones on my site, use the Google search box on the Archives page.
Sorry, I no longer search for Jello dessert or salad recipes unless the recipe has a very unique name. There are just too many of them. To find the ones on my site, use the Google search box on the Archives page.
For Air Force, Army, Marines, Navy, etc recipes, try these sites:
"Hot Shoppes" were a restaurant chain that was popular in the Washington D.C. area. "Hot Shoppes" are gone now, but their parent company went on to become the Mariott Corporation of hotel fame.
The only recipes I have been able to find are these:
Mighty Mo
Orange Freeze
Onion Rings
Coleslaw
Cheese Rolls
Maryland Fried Chicken
No success with these yet:
chicken noodle soup
hot fudge cake sundae
Sorry, I do not search for vegan or vegetarian recipes unless it's a specific recipe with a unique name. Try these sites:
International Vegetarian Union
Want to make your own sausages? Try the recipes on these sites:
If you are an American or Canadian, and you find a British recipe or a military or commercial recipe that you want to try, you may find that the recipe gives ingredient amounts by weight when what you are used to is volume measurements such as cups and tablespoons. If you want to use a Europen recipe, you may find that it is not only by weight, but is in metric units such as grams.
On the other hand, you may be European or British, and you may find yourself stymied by American & Canadian recipes that are in cups and tablespoons.
The easiest, best solution for Americans and Canadians is to purchase a small electronic kitchen scale that weighs in both ounces and in grams. This is easy and not very costly. It takes no math or conversion tables, and you'll find having a small scale is useful for other things as well.
For Brits and Europeans, the easiest solution is to purchase a two-cup measuring cup and a set of measuring teaspoon/tablespoons. Neither of these is expensive, and like the scale above, they require no math or conversion tables. Your local shop may not have them, but you can easily get them over the Internet.
Why isn't there an easy conversion table? The answer is because Americans & Canadians use volume measurements and Brits & Europeans use weight measurements, and these two are not easily converted from one to the other. The same volume of one substance often weighs more or less than an equal volume of another substance. Substances have different densities. One cup (volume) of flour weighs 5.3 ounces or in metric 150.25 grams. On the other hand, One cup (volume) of sugar weighs 8 ounces, or in metric 226.8 grams. So, you can't just say that one cup (volume) equals a given measurement in weight because it's different for different substances.
As if that weren't enough, in our system of weights and measures, we have two kinds of "ounces". One is for volume: There are 8 fluid ounces in a cup and 16 fluid ounces in a pint. The other is in weight: There are 16 ounces in a pound. Just remember that if you measure it with a measuring cup, it's fluid onces (volume) and if you weigh it on a scale, then it's ounces of weight.
For more on converting weights & measures, see here:
There is a conversion application here:
I get lots of requests for recipes like this: "the cake from the back of the Soft as Silk cake flour box in the 1970s", or the brownies recipe that was on the Hershey's cocoa can in 1955", etc., etc.
It seems that I have sort of a reputation for being able to find these, but, for me, they're no different from the other recipes that I find for people. I know of no website that has a database of recipes from the backs of bags and boxes and cans. Product websites, such as the Hershey's website and the Soft as Silk flour website don't have archives of old recipes from their packages, and most people seem to have found writing to the companies to be futile. Also, when people put a recipe on the Internet, they don't say "I got this recipe from the Hershey's cocoa can in 1960."
There are a some websites, such as these, that specialize in brand name recipes:
Back of the Box
and
Favorite Brand-Name Recipes
However, these sites don't have archives of recipes that were on certain product packages in years past, they appear to have only recent ones. Try them if the recipe you want is fairly recent.
Love's Barbecue was a favorite in California. There are no recipes for either their BBQ sauce or their basting sauce on the Internet as far as I know. You can, however, buy their sauces and rubs via their website at:
There are two Love's beans recipes on my site:
Your Question May Have Already Been Answered! Check the ARCHIVE of Past Cases! (Click here!)
What kind of questions do we answer? Anything at all.
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