Secret ingredients

R

richard-in-cincy

Well-known member
Throwing together a quick chili and pasta casserole from leftover barbequed loin strips, the sauce looked a bit wimpy and I had this can of refried beans in the pantry leftover from a camping trip so I threw it in and the results were amazing. I stired the beans into the just drained (but with a little steamy water remaining) pasta, gave in a stir to coat the pasta with "bean sauce", then dumpled in the tomato/pork/veggies and baked. The results were it tasted so rich and decadent as if it were laden with calories.

Will definitely be using this again for pasta bakes.

Anyone have other secret/unexpected ingredients you've hit upon?

 
Last year I got a deal at Costco on a bunch of jars of smoked paprika. . .

Now I put smoked paprika (a heaping tablespoon or two) into chili con carne, spaghetti sauce (just a heaping tablespoon or two in a gallon or so of sauce), as part of a dry rub for meats, in breading for chicken fried steak, etc. It really adds a nice taste, not overpowering.

I put it in some pork goulash and it was great.

I don't know what I will do when it runs out!

 
Something I use a lot in unexpected ways is parmesan cheese. I use it to add body to many things.

 
I buy the regular refried beans and always add salsa, onion, cilantro,

green chile, and sometimes lime and bacon. Never knew they had these. I think the Rosarita refried beans are an excellent product, after a bit of zip added.

 
when I make turkey gravy, I add the roasted veggies that were under the turkey and pulverize them

in the gravy with the immersion blender. adds body and taste.

 
Also great in Hummus!

There's a recipe that Marsha posted on here several years ago and I use it in that. Awesome!

 
No, it's totally different. Smoked is much more pungent with a great smokey taste. It really

picks up all kinds of dishes. Smoked black pepper is also delicious.

 
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