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

By Sue Splitler, Linda R. Yoakam

ISBN-10: 1572846399

ISBN-13: 9781572846395

Slow-cookers are a good supplement to today’s busy life. as soon as the constituents are further, the almost meal chefs itself. This assortment brings jointly an incredible quantity and diversity of recipes that blow their own horns the price, ease, and flexibility — let alone scrumptious flavor — of this cooking process. professional cookbook writer Sue Spitler covers each point of utilizing slow-cookers. The ebook explains some of the varieties and sizes of cookers, from 1-1/2 quarts to seven quarts, and exhibits what recipes paintings top in every one sort. From there, readers learn how to organize all of the precious constituents previously so as to refrigerate the meals and the crock for anyplace from hours to in a single day after which plug the applying in whilst it's time to prepare dinner. incorporated are greater than 1000 delicious recipes — all completely proven — for appetizers, entrees, part dishes, breads, sandwiches, and desserts.

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Extra resources for 1001 Best Slow-Cooker Recipes

Example text

Sprinkle with parsley and sesame seeds. Buffalo Chicken Wings Everybody’s favorite! 0 1. Combine margarine, hot pepper sauce, and vinegar in slow cooker; turn heat to high and cook until margarine is melted, about 15 minutes. 2. Sprinkle chicken wings with salt and pepper; broil 6 inches from heat source until lightly browned, about 5 minutes on each side. Add to slow cooker and toss with margarine mixture; cover and cook on high 3 to 4 hours. Serve with Blue Cheese Dressing. Chapter 1: Appetizers and Beverages 21 Blue Cheese Dressing Makes about 1 cup ¾ cup reduced-fat mayonnaise or salad dressing 3 tablespoons crumbled blue cheese 11/2 tablespoons red wine vinegar 1 teaspoon celery seeds 1/2 teaspoon salt 1/8 teaspoon each: cayenne and black pepper 1.

Combine all ingredients, except salt, in 6-quart slow cooker; cover and cook on low 6 to 8 hours. Strain stock through double layer of cheesecloth, discarding solids; season to taste with salt. Refrigerate until chilled; remove fat from surface of stock. Chapter 2: Stocks and First-Course Soups 33 Veal Stock Veal bones can be difficult to find, so make this delicately flavored stock when you can find the ingredients and freeze it. Brown the veal for a richer flavored stock. 0 1. Combine all ingredients, except salt and pepper, in 6-quart slow cooker; cover and cook on low 6 to 8 hours.

Summer Squash Soup Use any summer squash in this soup. 6 first-course servings 3 cups reduced-sodium fat-free chicken broth 4 medium zucchini, chopped 1 cup peeled cubed Idaho potato 1⁄3 cup each: chopped shallots, green onions 2 cloves garlic, minced 11⁄2 teaspoons dried tarragon leaves 1 cup chopped kale or spinach 1⁄4–1⁄2 cup 2% reduced-fat milk 1 tablespoon cornstarch Salt and white pepper, to taste Cayenne pepper, as garnish Garlic Croutons (see p. 0 1. Combine all ingredients, except kale, milk, cornstarch, salt, white and cayenne pepper, and Garlic Croutons, in slow cooker; cover and cook on high 4 to 5 hours, adding kale during the last 15 minutes.

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