What's your secret ingredient?

  1. You have chosen to ignore posts from BostonDotCom. Show BostonDotCom's posts

    What's your secret ingredient?

    When your food tastes so-so, what do you add to give a dish some oomph? Share your tips!
     
  2. You have chosen to ignore posts from frosto. Show frosto's posts

    What's your secret ingredient?

    Bell's Seasoning in fresh tomato sauce adds a bunch of flavor. I avoid garlic completely because it overpowers the taste of the tomatoes
     
  3. You have chosen to ignore posts from airedale2. Show airedale2's posts

    What's your secret ingredient?

    fresh herbs like tarragon or basil added to fresh melon or ripe pears
     
  4. You have chosen to ignore posts from yokie123. Show yokie123's posts

    What's your secret ingredient?

    I add a dash of cinnamon to my meatballs (along w/breadcrumbs, milk, egg, etc.). They are the only meatballs my son will eat.

     
  5. You have chosen to ignore posts from abet6d. Show abet6d's posts

    What's your secret ingredient?

    I add to my omelet a dash of coriander.
    ____________________
    Life, Love & Family are most important to me.
     
  6. You have chosen to ignore posts from ritan1. Show ritan1's posts

    What's your secret ingredient?

    Hawaiian black lava or red sea salt. It doesn't taste like regular salt and brings out the flavor of foods.
     
  7. You have chosen to ignore posts from Ms-Demeanor. Show Ms-Demeanor's posts

    What's your secret ingredient?

    Knorr's porcini bouillon cubes, available only in some parts of Italy, like Tuscany. These add richness and depth to soups and risotto. If only we could get them here; I have a porcini-scented suitcase...
     
  8. You have chosen to ignore posts from toytrumpet. Show toytrumpet's posts

    What's your secret ingredient?

    [Quote]My dear departed husband, who used to do all the cooking, used a dash of cinnamon in a lot of dishes; even hashbrowns, m-m-m! You can put a bit of cinnamon in many dishes; people will say it's oh, so good, and ask what the flavor is, because it's not so strong that it's overpowering.[/Quote]

    Being a lover of nutmeg, I put just a pinch of that in a lot of dishes. As with the cinnamon, people know something different is in there but can't quite put their finger on it.

    tt
     
  9. You have chosen to ignore posts from LeasyII. Show LeasyII's posts

    What's your secret ingredient?

    Secret LeasyII Ingredients
    I put cinnamon in the coffee before I brew it, and cinnamon in my brownies.
    I put nutmeg in spinach and in the bechamel for lasagna.
    I put grated zucchini in my meatloaf.
    I cook my mushrooms with vodka instead of white wine
    I make "chicken fabulous" using grated cheese and good seasons mix.
    I use baked beans instead of regular beans in my chili - There. I said it.
    I grate lemon peel and put it in white cake mix.
    I use buillion cubes in my rice instead of just water
    ANd I Agree with Ms Demeanor -- those Porcini buillion cubes are awesome. I miss those!
     
  10. You have chosen to ignore posts from Roxinater. Show Roxinater's posts

    What's your secret ingredient?

    I agree with adding nutmeg. I've typically put it in anything with cream or milk to add an extra layer of flavor.
     
  11. You have chosen to ignore posts from pingo. Show pingo's posts

    What's your secret ingredient?

    I use orange juice in stead of water when making my cranberry sauce plus half the amount of sugar and a pinch of ginger.
    I add chicken bouillon powder to my meat balls and my meat loaf instead af salt.
    I grind Stove Top stuffing mix in my food processor and use as bread crumbs. Very good with brreaded anything.
    And as above, I put chicken buillon cube in my rice, cinnamon in my coffee beans, nutmeg in my cremed spinach, dry mustard in my coleslaw and salad dressings - plus I use a lot of cinnamon, nutmeg and ginger powder in many dishes, when I on the spur of the moment feel like it. Nothing in my home come out the same every time.
     
  12. You have chosen to ignore posts from mgreentv5. Show mgreentv5's posts

    What's your secret ingredient?

    Walnut oil. Used as a substitute for olive oil in homemade viniagrette, it gives a four star flavor to any salad.
     
  13. You have chosen to ignore posts from abet6d. Show abet6d's posts

    What's your secret ingredient?

    Cardamon to coffee, sage and lemon thyme for baked fish, mustard for baked turkey.
    ________________________
    Life, Love & Family are most important to me.
     
  14. You have chosen to ignore posts from teach42. Show teach42's posts

    What's your secret ingredient?

    Dill with green bean; celery seed for mac n cheese; & sumac in tomato sauce.
     
  15. You have chosen to ignore posts from pingo. Show pingo's posts

    What's your secret ingredient?

    fishmanjustfish, what are you trying to tell us???? - Pingo
     
  16. You have chosen to ignore posts from circles82. Show circles82's posts

    What's your secret ingredient?

    Tony Chachere's - cajun seasoning - I love to add this to rice, chicken, fish, potatoes, salads, etc.
    I do love to throw cinnamon in coffee and pork.
     
  17. You have chosen to ignore posts from grampy18. Show grampy18's posts

    What's your secret ingredient?

    piantado, I have to disagree with you. There is always that one item that you add that makes people say "What is that flavor?"
    Granted it is not the only item you use. It does however make the dish special or different.
     
  18. You have chosen to ignore posts from johnath. Show johnath's posts

    What's your secret ingredient?

    Ms-Demeanor, New Salem Deli 468 moodey St Waltham has Star's Porcini bouillon. Paul says is is almost as good.
     
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