nlgh

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.

tropit

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.

tropit

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.

tropit

Yes! I do that too! No one ever tastes the cinnamon. It just adds that extra something.

leaha

a dash of cinnamon to home made chicken noodle soup

JanieW

https://www.simplyrecipes.com/recipe...served_lemons/

gale

Some trivia-most commercial almond extract is not made from almonds. It's made from peach pits.

cheesecat

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.

SeamsSoSimple

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.

Jo Belmont

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.