I have lots of recipes, but my fudge recipe and oatmeal raisin cookie recipe both have unusual ingredients. Both make a very, very good tasting dessert, everyone wants the recipe and both desserts get eaten in very short order, but no one can guess what the "secret" ingredient is.
P.S. My fudge recipe calls for Velveeta. My cookie recipe uses Miracle Whip.
I’m not so sure what the "secret" ingredient is in haggis. Did you even read the question?
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When I’m making lasagne, I always mix a little nutmeg into the Ricotta. People always ask what’s in the lasagne that’s so good.
I put vanilla extract in everything. I don’t know why. I don’t know if it makes it taste any better. I just like vanilla.
Sorry I can’t tell you.
I have 2 secret recipes
I had a feeling it was velveeta when you mentioned fudge. I have a few tricks up my sleeve for my cookies also, not miracle whip though, and my falafel. I also have an interesting addition to making ribs that everyone asks about.
Here’s my secret recipe. Warning — you’ll love it!!
Haggis of Scotland Surprise
1 sheep’s lung (illegal in the U.S.; may be omitted if not available)
1 sheep’s stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock
Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver.
Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level.
Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon.
Ceremoniously served with "neeps, tatties and nips" — mashed turnips, mashed potatoes, nips of whiskey.