New PDF release: 1001 Best Slow-Cooker Recipes

By Sue Splitler, Linda R. Yoakam

ISBN-10: 1572846399

ISBN-13: 9781572846395

Slow-cookers are an excellent supplement to today’s busy life. as soon as the components are further, the almost meal chefs itself. This assortment brings jointly a massive quantity and diversity of recipes that blow their own horns the worth, ease, and flexibility — let alone scrumptious flavor — of this cooking procedure. pro cookbook writer Sue Spitler covers each point of utilizing slow-cookers. The publication explains a number of the varieties and sizes of cookers, from 1-1/2 quarts to seven quarts, and indicates what recipes paintings most sensible in each one variety. From there, readers discover ways to organize the entire precious components previously with the intention to refrigerate the nutrients and the crock for at any place from hours to in a single day after which plug the applying in while it's time to prepare dinner. incorporated are greater than 1000 delicious recipes — all completely established — for appetizers, entrees, part dishes, breads, sandwiches, and desserts.

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Additional info for 1001 Best Slow-Cooker Recipes

Example text

Rich Chicken Stock Veal knuckle adds richness to this stock. 0 1. Combine all ingredients, except salt and pepper, in 6-quart slow cooker; cover and cook on low 6 to 8 hours. Strain stock through double layer of Chapter 2: Stocks and First-Course Soups 31 cheesecloth, discarding solids; season to taste with salt and pepper. Refrigerate until chilled; remove fat from surface of stock. Turkey Stock The perfect ending for a Thanksgiving turkey, this stock can be used for Turkey Noodle Soup (see p.

44 1,001 Best Slow-Cooker Recipes Vidalia Onion Soup The mild sweetness of Vidalia onions makes this soup special, but try it with other onion varieties too. For richer flavor, brown onions in a skillet before adding to the slow cooker. 0 Vegetable: 2. 0 1. Combine all ingredients, except cornstarch, water, salt, white pepper, and chives, in 6-quart slow cooker; cover and cook on high 5 to 6 hours. Discard bay leaves; stir in combined cornstarch and water, stirring 2 to 3 minutes. Process soup in food processor or blender until smooth.

0 1. Combine all ingredients, except salt and pepper, in 6-quart slow cooker; cover and cook on low 6 to 8 hours. Strain through double layer of cheesecloth, discarding solids; season to taste with salt and pepper. Refrigerate until chilled; remove fat from surface of stock. Fish Stock Ask the fish department of your supermarket to save fish bones for you. Makes about 11⁄2 quarts 11/2 quarts water 2–3 pounds fish bones (from non-oily fish) 1 each: chopped large onion, rib celery 2 bay leaves 7–8 black peppercorns 1⁄2 teaspoon each: kosher or sea salt, white pepper 1.

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1001 Best Slow-Cooker Recipes by Sue Splitler, Linda R. Yoakam

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