By Linda R. Yoakam, Sue Spitler
Slow-cookers are an exceptional supplement to today’s busy life. as soon as the constituents are extra, the almost meal chefs itself. This assortment brings jointly a tremendous quantity and diversity of recipes that sing their own praises the price, ease, and flexibility — let alone scrumptious flavor — of this cooking approach. professional cookbook writer Sue Spitler covers each point of utilizing slow-cookers. The booklet explains many of the forms and sizes of cookers, from 1-1/2 quarts to seven quarts, and exhibits what recipes paintings most sensible in every one kind. From there, readers discover ways to arrange all of the important elements previously on the way to refrigerate the nutrients and the crock for anyplace from hours to in a single day after which plug the application in while it's time to prepare dinner. incorporated are greater than 1000 delicious recipes — all completely proven — for appetizers, entrees, facet dishes, breads, sandwiches, and cakes.
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Additional info for 1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker Cookbook You'll Ever Need
Indd 20 10/14/10 10:05 AM Almond “Feta” Cheese with Herb Oil MAKES 1 10-OZ. ROUND Blanched almonds give this creamy-crumbly cheese a rich texture. Unbaked, it will be smooth and spreadable. Baking will make it crumbly, like feta cheese. 1 cup whole blanched almonds 1. Soak almonds in large bowl of cold water 24 hours. Drain, rinse almonds under cold water, and drain again. B⁄e cup fresh lemon juice B⁄e cup plus 3 Tbs. olive oil, divided 2. Purée almonds, lemon juice, 3 Tbs. oil, garlic, salt, and B⁄c cup water in food processor 6 minutes, or until creamy.
B⁄c cup vodka B⁄e cup fresh lime juice 2. Blend frozen watermelon cubes, vodka, lime juice, and sugar in blender until smooth. Pour into 4 glasses, and serve immediately. 5 G TOTAL FAT (0 G SAT FAT); 20 G CARB; 0 MG CHOL; 2 MG SOD; 1 G FIBER; 17 G SUGARS Shopping Savvy: Watermelons There’s nothing like a perfectly sweet, juicy watermelon on a hot summer day . . and nothing more disappointing when you slice into a fruit that’s tasteless and mealy. To make sure the watermelon you choose is ripe and ready, look for a pale, ripening spot on one side, which means the fruit was allowed to ripen fully in the ﬁeld.
We’ve added chamomile tea to the traditional recipe to help balance the tang that comes from simmering the wine. 12 whole cloves 1. Insert 3 cloves into skin of each orange quarter. Place orange quarters, wine, sugar, and cinnamon sticks in large saucepan, and heat until wine is steaming but not boiling. Reduce heat to low, cover, and let steam 30 minutes. 1 orange, quartered 1 750-ml. bottle full-bodied red wine, such as red Zinfandel D⁄e cup sugar 2 cinnamon sticks 2. Steep tea bag in 1 cup boiling water 5 minutes.
1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker Cookbook You'll Ever Need by Linda R. Yoakam, Sue Spitler