By Sue Splitler, Linda R. Yoakam
Slow-cookers are a good supplement to today’s busy existence. as soon as the elements are extra, the just about meal chefs itself. This assortment brings jointly an enormous quantity and diversity of recipes that sing their own praises the price, ease, and flexibility — let alone scrumptious flavor — of this cooking procedure. pro cookbook writer Sue Spitler covers each element of utilizing slow-cookers. The ebook explains a number of the types and sizes of cookers, from 1-1/2 quarts to seven quarts, and indicates what recipes paintings most sensible in every one variety. From there, readers discover ways to organize all of the worthwhile elements previously in an effort to refrigerate the foodstuff and the crock for at any place from hours to in a single day after which plug the application in whilst it's time to prepare dinner. integrated are greater than one thousand delicious recipes — all completely validated — for appetizers, entrees, facet dishes, breads, sandwiches, and desserts.
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Extra info for 1001 Best Slow-Cooker Recipes
Combine all ingredients, except salt, in slow cooker; cover and cook on low 4 to 6 hours. Strain stock through double layer of cheesecloth, discarding solids; season to taste with salt. Basic Vegetable Stock As vegetables used in stocks are later discarded, they should be scrubbed but do not need to be peeled. 0 Chapter 2: Stocks and First-Course Soups 35 1. Combine all ingredients, except salt, in 6-quart slow cooker; cover and cook on high 3 to 4 hours or low 6 to 8 hours. Strain stock, discarding solids; season to taste with salt.
Garnish each bowl of soup with chopped dill or parsley. Fennel Bisque with Walnuts—Make soup as above, substituting 1 large sliced leek for the onion, and 12 ounces sliced fennel bulbs for the cauliflower. Omit Cheddar cheese, mace, and cornstarch. Process soup and milk in food processor until smooth, without reserving any vegetables. Sprinkle each bowl of soup with crumbled blue cheese and chopped toasted walnuts. Cream of Turnip Soup—Make soup as above, substituting 12 ounces chopped turnips for the cauliflower and reduced-fat Swiss, Gouda, or Havarti cheese for the Cheddar; add 1⁄2 teaspoon dried thyme leaves.
0 1. Combine broth, cauliflower, potato, onion, and garlic in slow cooker; cover and cook on high 3 to 4 hours. Remove about half the vegetables from the soup with a slotted spoon and reserve. Purée remaining soup in food processor or blender until smooth; return to slow cooker. Add reserved vegetables; cover and cook on high 10 minutes. Stir in combined milk and cornstarch, stirring 2 to 3 minutes. Add cheese, stirring until melted. Season to taste with salt and white pepper; sprinkle each bowl of soup with mace.