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    You are in: Home / Cookbooks / Bargain Basement Specials!
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    34 recipes in

    Bargain Basement Specials!

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    If you thought naan was never something you could do yourself give this a try. I have made it multiple times with great success. Have fun mixing in other flavors you like and sopping up tasty sauces! Adapted ever so slightly from budgetbytes.

    Recipe #477397

    1 Reviews |  By duonyte

    Another great recipe by Stephanie O'Dea of the Year of Slow Cooking blog. I made some changes to the recipe based on my own experience and preferences. This is a delicious recipe with so many wonderful flavors. For a 4 quart slow cooker. I did not include the freezing time (my modification) in the preparation time.

    Recipe #486236

    From Chef Leah Eskin, published in the Chicago Tribune. What a fun way to dress up ice cubes. I've put the ingredients for just one drink - the number of ice cubes you make is up to you.

    Recipe #481963

    I've been experimenting with kefirs and wanted to make a non-dairy one for a friend who is lactose intolerant. (Kefir is nearly lactose-free, and some lactose-intolerant people can use it in modest quantities). I did a little research, found a lot of inconsistent and conflicting information. So I just plunged ahead and was very happy with the results. I've only used it for smoothies, but I think it would also make great pancakes or fruity type quick breads.

    Recipe #481207

    1 Reviews |  By duonyte

    This bread is traditionally strewn over the table. From the Junior Worldmark Encyclopedia of Foods and Recipes of the World. Times and servings are estimated.

    Recipe #480044

    Both my parents were from farm families. Fresh milk was allowed to stand until it clabbered and was eaten for dinner or as a snack. Most of us don't have that resource and while I have seen clabbered milk at the market, it's a bit thin, to my taste. I now make my own kefir which is a wonderful substitute. I like to add some half and half to my usual milk while making the kefir to add some richness.

    Recipe #479993

    From Prevention Magazine. My rhubarb is just a few inches high, but this sounds like something I would enjoy with chicken or pork.

    Recipe #477838

    This recipe was published in my local paper, and adapted from The "New England Soup Factory Cookbook" by Marjorie Druker and Clara Silverstein. The sherried cranberries are what make the recipe pop. Prep time does not include time to soak the cranberries.

    Recipe #477332

    This recipe comes from "The Best Bread Ever" by Charles Van Over, who thinks food processor doughs are the best doughs for bread. He gives credit for the starter to the Moulin de la Vierge Bakery in Paris and baker Basil Kamir. I've used orange juice in other natural starters, but not at the start of the recipe, as this one does.

    Recipe #474547

    This recipe is from"The Diabetes Weight Loss Cycle" by Antony Thompson. I have not tried it yet, but will as soon as peaches are in season - it sounds like it would make a wonderful breakfast! You need to use barley flakes, not plain barley, for this recipe, although I suspect rolled oats would also work.

    Recipe #474155

    From Prevention Magazine. I actually made just mashed potatoes, because I had no cauliflower at home but I am sure the combination is good. The mini sweet peppers are showing up in all the grocery stores I frequent and I have used them in many ways. This looks so pretty on the plate!

    Recipe #473968

    From the Fleischmann Yeast people. I have not made this yet, but it sounds like an absolutely wonderful special breakfast treat. I am sure the recipe can be halved without a problem. Prep time does not include rising time.

    Recipe #471893

    By Chef Rocco DiSpirito, of Now Eat This! fame. This fondue has about 1/3 of the calories and fat grams of a more traditional fondue. I've not tried it yet, but thought it had potential.

    Recipe #470717

    From Prevention Magazine. These are lighter than many, because they are broiled rather than fried. Perfect for those Turkey Day leftovers.

    Recipe #467438

    1 Reviews |  By duonyte

    This is from a Korean-American mom's blog, Eating and Living, a great source of Korean recipes. Traditionally some grated Asian pear is used to flavor and tenderize the meat, but a tart apple can be used instead. I added a sliced red bell pepper, which the recipe did not call for, but which worked together well. The pork must be very thinly sliced and I buy pork/pork belly sliced for bulgogi at the Korean market. Pork loin should have some fat on it. I used less soy sauce, but found the amount of gochujang to my taste.

    Recipe #450110

    1 Reviews |  By duonyte

    This recipe is by Don Mauer, a syndicated food columnist. The technique used here makes for a fast yet tender pot roast. The 90 minutes refers to time in the oven, there is additional time needed for brining and cooking. Do not cook vegetables with the pot roast - cook them separately or parboil and add to the gravy as it cooks. Prep times are estimated, as I have not made this yet, but am looking forward to doing so. Please note that the sodium count is off - the sodium is principally in the brine, which is discarded.

    Recipe #450975

    From the August 2011 issue of Food and Wine. The peaches must be ripe but still firm enough to dice neatly. It's suggested as an accompaniment to halibut or shrimp, but I think it would go well with poultry or pork.

    Recipe #460261

    To jump-start a diet in which he lost 60 lbs, chef Richard Blais followed a vegan diet for the first 30 days. One of the recipes he came up with is this one, for which he discovered that ground dried porcini provide a meaty flavor. The recipe is served open-faced on half a burger bun, but you might want to opt for a whole bun.

    Recipe #460358

    2 Reviews |  By duonyte

    From "Stir-Frying to the Sky's Edge" by Grace Young, a wonderful cookbook that explores Chinese cooking around the world, as interpreted in Trinidad, Jamaica and Peru, as well as in more familiar areas. This is described as a typical Hunan family-style stir fry.Update: The reviewer is right, this is a lot of salt, and I had not focused on that when posting this in response to a request. A whole day's salt in one serving - like some restaurant meals. I've revised the recipe to eliminate the salt and reduce the amount of soy sauce. The sodium level has been cut by almost two-thirds.

    Recipe #462302

    2 Reviews |  By duonyte

    From the Red Star Yeast people. I have not made this, but am posting because of the interest in gluten-free recipes. You can use any type of ricotta - full-fat to non-fat. Instructions for both mixer and bread machine are included.

    Recipe #462642

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