"My family owns a catering business, which was started by my grandparents, who came to the States from Portugal. One thing I've learned that greatly improves my meals is to add butter to your noodles when making saucy pasta like spaghetti in tomato sauce."
"My grandma would save butter wrappers in the fridge and use the leftover butter on them for greasing dishes when she baked. Now I can’t help but stockpile the wrappers. It really comes in so handy."
"Mustard powder in mac 'n' cheese. It's so necessary; otherwise mac tastes bland even when you use sharp cheddar. I also put in a bit of cayenne pepper."
"Put a little fish sauce into any stew or sauce that needs an umami boost. It's basically anchovies in liquid form."
"A tablespoon of ground coffee in brownies really kicks up the chocolate flavor a notch. The higher quality the coffee beans, the better."
"Sprinkle sea salt on cookies right before or right after baking. The extra salt brings out the flavors more and helps balance out the sweetness."
"I’m from a Midwestern Scandinavian family, and I have learned that cream of mushroom soup is kind of a universal solution for improving any dish."
"My pumpkin pies are very well regarded in my friend circle, but the secret is the crust: It's just crushed-up Trader Joe's Triple Ginger cookies and melted butter."
"Very gently fold whipped egg whites into pancake batter with a whisk. It makes the pancakes so much better, fluffier, and more decadent."
"In my family we mix a heaping scoop of mayonnaise into cake batter, whether it's scratch or from a box."
"I use almond extract in pretty much all of my baked goods. Often, if a recipe calls for vanilla extract, I will either sub almond for all of it or use half and half."
"There is no better chocolate chip cookie recipe than the recipe on the back of the Tollhouse chocolate chip bag. Follow it to the letter. Everyone thinks I have the best of the best chocolate chip cookies."
"Add pickle juice to tuna or chicken salad. This adds just the right amount of tartness."
"Add a packet of vanilla pudding when you're making cake. You can actually substitute any flavor of pudding. It makes the cake so much more moist."
"I use vanilla or plain full-fat yogurt in my bathing mixture for French toast in place of milk. It turns out perfectly every time."
"If you're making bread bowls, don’t hollow them out. Rather, pack down the inner bread layer to create a thicker bottom. This will prevent leaks and sogginess when you serve your soup or whatever you're making."
"When I'm cooking anything that requires bread crumbs, I use crushed-up chicken-flavored Stove Top stuffing. I also use them as mini croutons in my salads."
"In my family, a decent aged balsamic vinegar adds depth to almost anything you're making. I use aged balsamic in literally everything from chili to spaghetti. It’s a fantastic addition, and you only need a tiny bit to make the flavors pop."
"Add a pinch of nutmeg to anything with dairy in it (for example, cream sauces). You can't taste the nutmeg, but it makes the dairy richer and taste better."
"When I make burgers, I mix a packet of Lipton onion soup mix and a couple dashes of nutmeg in with the ground beef. I let it sit for at least an hour or two in the fridge before I start grilling. It gives the meat a nice little oomph over just a plain salt/pepper seasoning."
"Whenever I'm making a cheese sauce, I add a piece of processed cheese like Kraft singles. It basically turns it into Velveeta. It’s revolutionized my homemade mac 'n' cheese game."
"My wife was stunned to learn that after 25 years together, she only just found out that I put lemon juice in my pancake batter. It's the ultimate melt-in-your-mouth pancake trick."
"Bacon always comes out better if you cook it in an oven, but the key is putting the bacon into the oven before turning the oven on. Preheating the oven ahead of time will make the bacon stick to the baking sheet, so putting it in as the oven preheats will mean that the fat renders out more easily (and therefore doesn't stick)."
"My best tip for homemade mashed potatoes is adding some cream cheese into the mix. Sometimes I'll add veggie or chive cream cheese for a bit of extra flavor. So good!"
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Every cookie in a supermarket has a list of 20 ingredients, more than half of them E numbers or other things you don't have in your kitchen.
Plus, baking requires temperature setting and time among other things you need to know. All of them I never saw on cookie packs before...
#12 This was the result of almost seven seconds on research on google:
www.cookingforengineers.com/pics2/640/DSC_2767_crop.jpg
Because I'm gonna google everything to check it...
and THAT´s the problem, sharing your opinion before making sure to not say something stupid ;)
Well, I'd say it's pretty stupid to assume supermarket cookies have recipes printed on them because, you know, just about NOTHING in supermarket has recipes printed on the package.
And it's even dumber to say I should check every possible possibility especially since you obviously wouldn't do that either...
But the dumbest, and frankly saddest, thing is that you make such a big deal of this trying your hardest to be right.
I'll let you have the final word then. You apparently need it. :)
I think there's a recipe on the back of the bag of Nestle toll house semi-sweet chocolate chips. I use the same recipe and it's included on a recipe card inside the Crisco butter flavored shortening packs. Been using it for over 20 years and everyone luvs them, they're the best!!!
I LITERALLY said I never saw the brand before and I DID say I never saw a bag of supermarket cookies with a recipe before andI highly doubt many other brands do that, but ok...
So somehow you managed to see an episode of "Friends", but never a bag of chocolate chips.
And while the post speaks to chocolate chips, you jump to commercial cookie ingredients.
But most laughable is your attempting to explain your hot mess of a thought process.
Keep 'em coming - we desperately need the comic relief.
The most laughable thing is that you can't understand that just because you have a certain brand of cookies in your country, doesn't mean it's available worldwide.
And unless you can come up with a logical reason WHY I'm wrong, your fails at trying to be right are even funnier. Keep em coming, Serilla. Because we both know you two are the same by the downvotes. And "we"? One whole downvote in ten hours? Seems you're the only one here that thinks that way... :)
they are talking about a bag of chocolate chips, not chocolate chips cookies, just chocolate chips.
Almost EVERY bag of chocolate chips has a recipe for cookies or cake on it.