A handful of cheddar Goldfish goes well in a bowl of tomato soup. [:)]

We eat a LOT more Campbell’s Tomato Soup once I learned two things:

(1)  use a whisk to smooth out the lumps

(2)  take any 2 or 3 seasonings and add just a smidge to the soup

       Our favorite is tarragon, garlic salt, cumin

Be creative.

The secret ingredient in a lot of my recipes is either sour cream or horseradish.

Mac ‘n cheese with sour cream.  Deviled eggs with horseradish.   Etc.

Or do what the grandkids do. They shuck it in the corn patch and leave the husk and silk in the garden to be tilled in at the end of the season. We have a pot of water already boiling by the time they get back to the kitchen. After a slow start we are getting some good heat, 107 today. You can almost see and hear it start to grow. Of course unhusked when we cook it on the grill.

Me too! It is really easy to get it peeled for one or two ears. More than that, traditional peeling is less time consuming.

When making beef stew, I always add a 5.5 oz. can of V-8; I like the flavor & color it adds.

Don’t know if this counts as a food trick but I love applesauce on my corn bread. A classic combo in my family was white beans with salt pork and onions, corn pone, coleslaw, and carrot sticks. YUMM.

This will gross out a lot of people but I often have added instant coffee to instant cocoa for a mocha flavor. Yes, I’m doing very well at 54, despite my gruesome ways. I love the combo of orange and coffee.

I have been doing that for 40 some odd years. Learned it in the Navy. Or just add instant cocoa to a mug of regular coffee.

 
I’ve been adding a package of coco mix to my extra strong coffee for several years.    I got hooked using a auto-vend machine in office that had selections of coffee, hot chocolate, and hot tea.
 
Other than that  … my big trick is making food disappear … yumm ..

To intensify flavor in a Beef Stew, Stroganoff, etc., add Poupon Mustard and Parmesan Cheese to the broth!

When reheating roast beef or a steak cover with some iceberg lettuce before nuking.
 

I may have posted this elsewhere
 
When serving Chicken soup, especially if it’s “canned”, I add a dollop of Peanut butter.  About 1TBS per serving.  It gives the broth a nice lustrous velvety look and folks can seldom figure out the ” Ohhhh.what did you add to this to make it so good?” PB mixed with garlic is also good on a chicken breast before baking.
 
If I HAVE to eat canned Clam Chowder, I’ll add a can of chopped clams with about 1/2 the liquid. And I’m not above adding some diced cooked bacon and/or minced onion to it.
 
And I do love my beef on he rare side……..when I have a piece to reheat, I “almost” boil some beef broth, take it off the heat and let the meat sit in it for 3-4 minutes depending on if it is room temp of from the fridge

I take the eggs right out of the fridge. I’ve had 100 % success.

My daughter made some incredible burgers using cream cheese, Williams Sonoma burger seasoning and their burger press.  Double outstanding.  I have no idea what the cream cheese did but they were delicious.

Paul, I made a version of these burgers last weekend and they were excellent.  Could you please ask your daughter what the ratio of cream cheese to beef is supposed to be?  I used 4 ounces (1/2 brick) of cheese to 1 pound of hamburger because it seemed pretty good but I’m curious to know if I’m close or way off.  Thanks!

great tips, but I have to ask:
 
jcheese – the eggs can’t be taken straight from the refrigerator, they have to be at room temperature or at least run under lukewarm water before adding them to the boiling water, right?  I feel stupid for even asking, but you don’t mention  it.
 
MilwFoodlovers – what does the lettuce do for the leftover steak?
 
 

When making a baked macaroni and cheese I add 1/4 stick of butter, 2 oz. cream cheese and 6 oz. Velveeta to the hot drained macaroni and stir. I then layer it with sharp Cheddar and pour over the custard mixture as usual.

Love Wise potato chips. Cannot find Wise in Indiana. I get them in WV.

Check the Wise website. All over the place in Indianapolis. Had them here in my little burg until THE store closed.
 
I like to add either tomato paste or tomato sauce to beef gravy.
A  glob of Mayo to scrambled eggs and omelets. (is glob a cooking term)
Mayo instead of butter on corn on the cob