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    You are in: Home / Cookbooks / Bargains in my Basement
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    93 recipes in

    Bargains in my Basement

    These recipes are all tried and true as evidenced by their actual photos.
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    Cube steak is marinated in a garlicky citrus-lime sauce for a short time, then quickly braised. Serve with boiled potato and choice of vegetable, if desired.

    Recipe #495520

    This dish (except for the actual pasta) is made in the slow cooker/crockpot, using mostly frozen ingredients, so it is very convenient for many of today's cooks. From "Family Circle" magazine.

    Recipe #435480

    I have found that Splenda has a bit of a bitter aftertaste when cooked or baked, but I still try to use it, as much as possible, to cut down on carbs and sugars. In this recipe it is stirred in after cooking the sauce.

    Recipe #435487

    The filling is prepared and mixed in the food processor. The actual cabbage rolls are made in the crockpot. Serve it over egg noodles. From "Family Circle" magazine.

    Recipe #435507

    Tex-Mex style pork meatballs served in corn tortillas. From "Weight Watcher" magazine. 5 points.

    Recipe #435523

    Sneaky, because the meatloaf is full of fresh vegetables and made with ground chicken and oats instead of bread crumbs. From "Weight Watchers" magazine. 7 points.

    Recipe #435620

    This one has an Asian flair. It's made with miso and tempeh. From "Weight Watchers" magazine. 4 points.

    Recipe #435530

    An easy recipe for the crockpot. From "Family Circle" magazine.

    Recipe #435651

    Bulgur is a whole grain, like brown rice, and I sometimes use it in place of rice. I usually get it at a Turkish grocery in my town, but was excited to see it in my regular Stop and Shop the other day. In the Turkish store it is less expensive than rice, but more in the regular grocery store. Guess where I buy it?

    Recipe #435707

    This is a shortcut for making navy beans, from scratch, instead of relying on canned beans which may be loaded with salt or other undesirable ingredients. There is no need to soak the beans overnight and these cook in about 45 minutes thanks to the magic of pressure cookery.

    Recipe #435853

    This dinner entree is one recommended by Joy Bauer, author of "Your Inner Skinny: Four Steps to Thin Forever." Her recipe calls for frozen artichoke hearts, but I am not sure if that is even available in my area, so I used some marinated artichoke hearts, from a jar, and left out the olive oil in the recipe. This recipe is good either warm or at room temperature.

    Recipe #435852

    Wild rice has an earthy, nutty flavor and texture. You can add it to stuffing, salad, soup, and casseroles. This recipe is for unseasoned wild rice, made in the pressure cooker. It is if you want to save time cooking the rice for use in other recipes, but don't want added salt or other ingredients.

    Recipe #435854

    This recipe comes from Georgia, formerly of the Soviet Union. The backbone of the marinated chicken is removed so that it lays flat on the grill (or in this case, in a cast iron skillet) and is cooked quickly to sear and crisp the skin, but ensure the meat is tender and juicy inside. Originally, an outdoor "grill" was set up outside, by laying two lines of bricks. Inside the canal were laid pebbles or stones. Then coals were heated and placed on top of the stones. Kebabs, on skewers, were laid across the bricks and the meat cooked over the hot coals. To make the tabaka, a large flat stone was heated and placed over the coals. The chicken was placed on the stone and weighted down with more bricks. I have a Georgian seasoning mix that I purchased in a European market that I use for this dish. It contains: paprika, curcuma (which is probably turmeric), and dehydrated vegetables (carrot, garlic, chili peppers, onion). It is a little spicy, but not what I would call hot.

    Recipe #435918

    From "Weight Watchers" magazine (5 points).

    Recipe #436039

    From "Weight Watchers" magazine. 8 points.

    Recipe #436038

    Varying the color of your tomatoes will make for a lovely presentation.

    Recipe #436042

    This dish gets it's name from the fact that it is usually seasoned with hot red pepper flakes. In this version, cayenne pepper is used because it is less likely to flake off or burn. The chicken is butterflied to facilitate even grilling. This recipe comes from Mary Ann Esposito of "Ciao Italia."

    Recipe #436044

    This is cooked the old-fashioned way - seasoned after cooking. This method ensures that each ingredient retains it's own individual flavor. This is the way our grandmothers cooked.

    Recipe #436086

    This pie is made of commonly found ingredients found in most kitchens. Any leftover garlic mayonnaise can be stored, covered, in the refrigerator up to one week.

    Recipe #436088

    This is a slow cooker recipe from "Family Circle" magazine.

    Recipe #436207

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