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Originally Posted by gale
(Post 8432219)
Some trivia-most commercial almond extract is not made from almonds. It's made from peach pits.
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This isn't exactly a secret ingredient...more like a secret technique. To make the fluffiest, lightest cornbread, separate the eggs in the recipe and whip up the egg whites until soft peaks form, then fold them into the batter. After you take out the cornbread from the oven, be sure to let the bread cool to firm up.
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Raisins in chili and spaghetti sauce. You won't know they are there, but you won't need to add any sugar.
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Dried dill in tuna, crab, mac, and potato salads. Also good in potato or fish chowder or sprinkled on deviled eggs or baked fish.
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Chervil in eggs. It's such a delicate herb and oh, so lovely.
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A good cook told me a small amount of brown sugar perks up almost everything.
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Originally Posted by Murphy224
(Post 8432322)
Please tell how do you make almond extract. My first thought is soaking almonds in some type of alcohol and the almonds would have to be extremely fresh, much like you get when you have your own trees! How lucky you are.
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When I boil potatoes for mashed potatoes, I peel a clove of garlic and cut off the root end. Once the potatoes are tender enough to mash, I drain the water, mash potatoes and garlic, add cream, butter and voila!
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Originally Posted by Tartan
(Post 8433387)
When I boil potatoes for mashed potatoes, I peel a clove of garlic and cut off the root end. Once the potatoes are tender enough to mash, I drain the water, mash potatoes and garlic, add cream, butter and voila!
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