Murphy224, my mother always added the almond flavoring to anything with peaches, sometimes the liquid or the ground spice, depending on which would work better in what she was making.
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Originally Posted by Murphy224
(Post 8432048)
I add a splash of almond extract to any peach cobbler, pie, or cake I bake instead of vanilla. Adds a "something" you just can't identify but is so very good.
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Espresso powder to anything made with chocolate.
Freeze dried Strawberry powder to strawberry cake. A dash of sugar to enchilada sauce, only if it is bitter. A mist of lemon on just about everything. |
Originally Posted by renda
(Post 8432068)
Try a small amount of cinnamon in spaghetti sauce.
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a dash of cinnamon to home made chicken noodle soup
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Originally Posted by bneuen
(Post 8432073)
What do you mean by preserved lemons? Is this something you make yourself?
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Originally Posted by tropit
(Post 8432163)
I do that too. We grow our own almonds, so I make the extract too. I like it much more than vanilla and it's way cheaper for me.
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Recipe secrets
My mother would leave some of the onion skins on when adding onions to soup, she felt it gave the soup a golden color. We also would color Easter eggs in a pot of onion skins, when deep brown we would rub them with a little oil and they looked liked glossy wood. Another thing she would do is just before serving beef gravy dissolve a small squirt of yellow mustard into it, gave it just a little extra but you could not tell it was mustard. Must have been a German thing.
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Favorite Secret Ingredient in a Recipe?
I received this tip from a friend: when making a big pot of vegetable soup, add flavor and fiber by stirring in a canned of refried beans. I use fat-free. No one ever guesses it's there, but it adds a bit of body to the soup.
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Always add half to a whole teaspoon of ground cumin to meatloaf (2-3 lbs.). Family loves this meatloaf. Sometimes work pimento-stuffed olives into the mix. That's another of their meatloaf fav's.
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