zennia

good to know.

tropit

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.

RosaSharon

Raisins in chili and spaghetti sauce. You won't know they are there, but you won't need to add any sugar.

SouthPStitches

Dried dill in tuna, crab, mac, and potato salads. Also good in potato or fish chowder or sprinkled on deviled eggs or baked fish.

tropit

Chervil in eggs. It's such a delicate herb and oh, so lovely.

tranum

A good cook told me a small amount of brown sugar perks up almost everything.

tropit

Murphy224...I grind my almonds up in the food processor, add some vodka, let it all soak for a few months, then drain. You don't need super fresh almonds. Dried ones will do. I like to leave it soaking for a long time to dehydrate some and develop more flavor.

Tartan

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!

SeamsSoSimple

You mean you cook the garlic with the potatoes?

cashs_mom

So how do you use them?