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    You are in: Home / Cookbooks / Bargain Basement
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    Give this Asian mix a try! Yes! 1 teaspoon of the 5 Spice goes a long way! As long as it is fresh!!!!!! You'll find this enticingly sweet and spicy just like your spouse.

    Recipe #334064

    1 Reviews |  By Rita~

    Be sure to place a ribbon on the jar with directions for baking.

    Recipe #201116

    A refreshing sangria made with Rose' with fresh berries. I made this 3 ways and enjoyed all. Without the optional juices for a crisper drier sangria or with OJ for a sweet tangier heartier sangria, or with the pineapple for a whole different sweet tropical sangria.

    Recipe #376013

    Recipe #399804

    I took this Italian dish and brought it to Texas! Texas is known for the cattle and chilies. Seasoned nicely and slow cooked so tender that the meat falls off the bones. No Knife needed here!

    Recipe #363120

    Easy just 2 ingredients very well shaken, Enjoy.

    Recipe #439129

    use this to make a nice relaxing martini. You can use different flower like rose, carnation, and mint. If you are using dried be sure to use a third of the amount!

    Recipe #123614

    My new favorite Martini. I'm a lover of gin and Campari and the 2 of these together is seductive. Campari's an Italian alcoholic aperitif obtained from the infusion of bitter herbs, aromatic plants and fruit in alcohol and water. Secret recipe originally developed in 1860 by Gaspare Campari in Milan. With its distinct red color, aroma and flavor, Campari is a symbol of passion. Campari is a bitter aperitif made according to a Campari is the result of a unique blend of aromatic herbs mellowed in selected spirit. Campari has an astringent, bittersweet flavor to me it's like pink grapefruit.

    Recipe #209701

    A yummy appetizer or a meal meal.

    Recipe #333811

    3 Reviews |  By Rita~

    Top ice cream, fresh toast, pancakes, cake, grilled salmon, tuna or chicken ham, pork with these sweet Yummy pineapples. The jalapeno does work with the sweet dishes as well savory. Just a hint of heat. No fat.

    Recipe #244235

    1 Reviews |  By Rita~

    I found this on line because OzCoMartha requested a Aussie pumpkin soup. "Chumpkin SoupChef: Steve from the Lake No, it's not a typo...It's Chicken and Pumpkin soup!" I'm posting my directions as well his! Ingredients are exact except I put 1-2 tablespoons butter next to a Knob of butter!Haven't tried it yet!I do have a garden of squash and soon as it's ready I will be making it! I myself prefer my Recipe #43697

    Recipe #69085

    1 Reviews |  By Rita~

    Go ahead and use whatever nut you prefer.

    Recipe #90660

    1 Reviews |  By Rita~

    Different! But so good! This dish is so complete it has the protien, carbs, fiber and bursting with flavor!

    Recipe #93993

    1 Reviews |  By Rita~

    Chocolate lovers delight. YUM! Faretti biscotti liqueur is what I used in this chocolate layer cake and the ganache. This liqueur is excellent with hints of citrus, nuts, and fennel. With Marcona Spanish almond that are salted. Salt and Chocolate complement each other nicely.

    Recipe #291768

    1 Reviews |  By Rita~

    Use as a Dip, Dressing, or top a Taco Salad

    Recipe #64919

    1 Reviews |  By Rita~

    A sweet egg pudding using mashed potatoes. Given to the bride.

    Recipe #174129

    Bring the Swiss Alps to you!I just posted this recipe on honor of the Gruyere Gurlz climb to the Alps. At least in a glass. After climbing the Alps I wanted to bring back the memories. So I tossed this drink together. In the 1860s, absinthe had become so popular that in most of Fraces cafés and cabarets 5 p.m. signalled l’heure verte ('the green hour'). Still, it remained expensive and was favored mainly by the bourgeoisie and eccentric Bohemian artists. By the 1880s, however, the price had dropped significantly, the market expanded, and absinthe soon became the drink of France; by 1910 the French were consuming 36 million litres of absinthe per year.

    Recipe #214625

    This recipe is flavored from canned Solo almond cake and pastry filling and raspberry jam.

    Recipe #219111

    2 Reviews |  By Rita~

    These are sweet and then you get hit with heat! I posted these because I have many requests for the recipe. No canning needed! This is a very easy cheat recipe! A take off of Recipe #233463, using a lot less sugar! You are more then welcome to add more sugar. You can also use the same jar the pickles came in being you discard the juice it should fit.

    Recipe #441974

    1 Reviews |  By Rita~

    This recipe does have a lot of yummy juice (Hence the name) so sure you have lots of bread to soak up the delish broth. Or use the broth to make rice. I idea of this is to cook it in liquid so it stays moist. Poaching a fish means cooking it in a flavoured liquid at temperatures of 160 to 180 degrees Fahrenheit. This is a moist heat method. Poaching cooks a fish gently at low temperatures, because it has hot liquid it cooks quickly and retains maximum flavour and moisture. Poached fish can be served either hot or cold. Fish to be served hot is usually poached in fish stock with spices and white wine. This liquid may then become the body of a sauce to be served with the fish.

    Recipe #63092

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