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

By Sue Splitler, Linda R. Yoakam

Slow-cookers are an outstanding supplement to today’s busy life. as soon as the elements are additional, the just about meal chefs itself. This assortment brings jointly an important quantity and diversity of recipes that sing their own praises the price, ease, and flexibility — let alone scrumptious style — of this cooking strategy. professional cookbook writer Sue Spitler covers each point of utilizing slow-cookers. The publication explains many of the forms and sizes of cookers, from 1-1/2 quarts to seven quarts, and indicates what recipes paintings top in every one sort. From there, readers discover ways to organize all of the worthwhile components previously so that you can refrigerate the meals and the crock for anyplace from hours to in a single day after which plug the application in whilst it's time to cook dinner. incorporated are greater than one thousand delicious recipes — all completely proven — for appetizers, entrees, aspect dishes, breads, sandwiches, and desserts.

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Extra resources for 1001 Best Slow-Cooker Recipes

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0 1. Combine all ingredients, except milk, cornstarch, cilantro, and salt, in 6-quart slow cooker; cover and cook on high 4 to 5 hours. Stir in combined milk and cornstarch, stirring 2 to 3 minutes. Process soup in food processor or blender until smooth. Stir in cilantro; season with salt. Serve warm or chilled. Chapter 2: Stocks and First-Course Soups 47 Acorn Squash Soup Sweet spices complement this fall soup. 6 first-course servings 2 cups reduced-fat chicken broth 2 medium acorn squash, peeled, cubed 1⁄2 cup chopped onion 1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon each: ground coriander and cumin 1/2 cup 2% reduced-fat milk 1 tablespoon cider vinegar Salt and pepper, to taste 1.

Spray both sides of bread slices generously with cooking spray; cook in large skillet, over medium heat, until golden, about 2 minutes on each side. Place slices of bread in bottoms of soup bowls; ladle soup over and sprinkle with cilantro. Fragrant Mushroom Soup You’ll love this delicately flavored mushroom soup. 4 first-course servings 11/4 pounds mushrooms, divided 3 cups Fragrant Beef Stock (see p. 5 1. Slice 4 ounces mushrooms and reserve; coarsely chop remaining mushrooms and stems. Combine chopped mushrooms, stock, and soy sauce in slow cooker; cover and cook on low 4 to 6 hours.

Strain, discarding solids; season to taste with salt and pepper. 36 1,001 Best Slow-Cooker Recipes Mediterranean Stock A lovely stock scented with orange and fennel. 5 1. Combine all ingredients, except salt, in 6-quart slow cooker; cover and cook on low 4 to 6 hours. Strain, discarding solids; season to taste with salt. Oriental Stock A light, fragrant stock that can be used in Asian soups and entrées. 0 Chapter 2: Stocks and First-Course Soups 37 1. Combine all ingredients, except salt and pepper, in 6-quart slow cooker; cover and cook on low 4 to 6 hours.

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