Favorite Secret Ingredient In a Recipe?
#21
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Join Date: Feb 2010
Location: SW Iowa
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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.
Last edited by nlgh; 11-11-2020 at 08:43 AM. Reason: I was thinking of nutmeg when I mentioned ground spice.
#22
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Join Date: Sep 2011
Location: Mendocino Coast, CA
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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.
Last edited by tropit; 11-11-2020 at 08:47 AM.
#23
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Join Date: Sep 2011
Location: Mendocino Coast, CA
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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.
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.
#26
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Join Date: Jan 2010
Location: Alberta, Canada
Posts: 1,055
Last edited by JanieW; 11-11-2020 at 11:31 AM.
#27
#28
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Join Date: Feb 2011
Posts: 18
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.
#29
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Join Date: Nov 2020
Location: SE Pennsylvania
Posts: 21
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.