Download Better Homes and Gardens The Ultimate Slow Cooker Book: More by Better Homes and Gardens PDF

By Better Homes and Gardens

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You'll by no means run out of meal principles to your sluggish cooker with this huge, photo-filled compendium

The moment publication within the final sequence, following The final Cookie Book, this gigantic selection of recipes will hold your gradual cooker food scrumptious and fascinating for years yet to come. There's far more the following than simply pot roasts and stews; this e-book bargains recipes for major classes, appetizers, aspects, or even muffins and breakfast. With all that, you'll by no means lack for ideas again!

Nearly 500 pages in size and filled with full-color pictures and hundreds and hundreds of artistic recipes—The final gradual Cooker ebook is greatly at a good price.

• comprises four hundred recipes, together with major dishes, appetizers and drinks, soups and stews, facet dishes, breakfast, and desserts
• two hundred full-color photographs and a stunning layout might help encourage your subsequent sluggish cooker sensation
• beneficial properties pointers on changing lots of your favourite traditional recipes for soups, stews, and roasts to allow them to be ready within the sluggish cooker
• an excellent mammoth cookbook at a small price

Whether you've been utilizing your gradual cooker for years and wish new principles or you're a first-timer searching for effortless dinner options, this is often the final word sluggish cooker ebook for you.

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Read Online or Download Better Homes and Gardens The Ultimate Slow Cooker Book: More than 400 recipes from appetizers to desserts (Better Homes & Gardens Ultimate) PDF

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Extra info for Better Homes and Gardens The Ultimate Slow Cooker Book: More than 400 recipes from appetizers to desserts (Better Homes & Gardens Ultimate)

Sample text

Cut tops of leaves into 1/2-inch slices; set oside. 2. Combine cabbage and bok choy stems in large nonstick skillet. Add broth, soy sauce, vinegar, brown sugar and red pepper flakes, if desired. 3. Bring to a boil over high heat. Reduce heat to medium. Coyer and simmer 5 minutes or until vegetables are crisp-tender. 4. Blend water into cornstarch in small bowl until smooth. Stir into skillet. Cook and stir l minute or until sauce boils and thickens. 5. Stir in reserved bok choy leaves; cook l minute.

Spread each ham sl ice to edges with 2 tablespoons cream cheese. 2. Pat 1 cucumber quarter with paper towel to remove excess moisture; place at edge of ham slice. Roll tightly. Seal by pressing gently. Roll in plastic wrap; refrigerate. Repeat with remaining three ham slices . 3. For cheese sus h i : Spread each cheese slice to edges with 2 tablespoons cream cheese. 4. Place 2 strips red pepper even with one edge of one cheese sl ice. Roll tig htly. Seal by pressing gently. Roll in plastic wrap; refrigerate.

Cut tops of leaves into 1/2-inch slices; set oside. 2. Combine cabbage and bok choy stems in large nonstick skillet. Add broth, soy sauce, vinegar, brown sugar and red pepper flakes, if desired. 3. Bring to a boil over high heat. Reduce heat to medium. Coyer and simmer 5 minutes or until vegetables are crisp-tender. 4. Blend water into cornstarch in small bowl until smooth. Stir into skillet. Cook and stir l minute or until sauce boils and thickens. 5. Stir in reserved bok choy leaves; cook l minute.

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