Secret Ingredient

What I Add to Waffle Batter

From her Leominster, Massachusetts kitchen, Alisha S. writes, “I use orange juice for the liquid in my homemade waffle batter. Our two young daughters just love the sweet citrus flavor it gives…

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What I Add When Cooking Pasta

Shares Judy N. of Hawley, Minnesota, “My grandma used to add some sugar to the salted water when boiling macaroni or spaghetti. I still do this, and the pasta has much better flavor.”

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What's in My Beef Stroganoff

“Beef Stroganoff made with round steak or ground beef is extra tasty when I season it with a teaspoon or two of dill weed,” notes Jeriann H., Springville, Utah.

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What's in My Mashed Potatoes

“When I fix mashed potatoes, I boil the potatoes in water along with a bouillon cube and chopped onions and garlic,” explains Cathy C. of Pacifica, California. “Then I drain the liquid and mash…

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What's in My Pie Crust

Writes Ted M. of Anchorage, Alaska, “My wife loves my pies and always remarks on the crusts. My secret is a tablespoon or so of sesame seeds. They give the crust a great nutty taste.”

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When I Coat Fish Fillets

“I coat my baked and deep-fried fish fillets with mashed potato flakes instead of bread crumbs,” remarks Sandra C. of Kenosha, Wisconsin. “The key to a thick, crispy coating is to put the flakes…

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When I Cook Pasta

“When I cook pasta for a salad, I include celery leaves in the water for excellent flavor,” reports Marjorie P. of Delavan, Wisconsin.

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When I Make Sauerkraut

“Toward the end of simmering my sauerkraut, I grate one small peeled potato and stir it in,” says Dolores B. of Connellsville, Pennsylvania.

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Yogurt Crisp

Try topping plain yogurt with leftover apple or pear crisp for a tasty and nutritious breakfast or brunch snack. —Anna Victoria Reich, Albuquerque, New Mexico

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Yummy Addition to Oatmeal Cookies

“Oatmeal cookies are extra special when I make them using chocolate-covered raisins instead of plain raisins,” says field editor Clarice S. of Sun City, Arizona.

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