Download Slow Cooker: The Best Cookbook Ever With More Than 400 by Diane Phillips PDF

By Diane Phillips

This is often the one gradual cooker publication for busy humans. With over four hundred recipes, the simplest gradual Cooker Cookbook Ever saves time and cash week after week with effortless foodstuff that hold one consuming good at domestic each day. From out of date bird Pot Pie to Mexican scorching Chocolate Lava Cake, this cookbook comprises recipes for every little thing from soups and roasts to cobblers and puddings, inspiring evening after evening of serious nutrients. Prep a couple of components, toss them within the pot, and enable the cooker paintings its magic whereas you're long past for the day. go back to a slow-cooked, deeply flavored, great-smelling dinner for you and your familyevery evening!

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Additional info for Slow Cooker: The Best Cookbook Ever With More Than 400 Easy-to-Make Recipes

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The meatballs also make a nice appetizer when served with a chutney sauce. M E AT B A L L S (makes 12–14 one-inch meatballs) 1 cup cooked long-grain rice 11⁄2 pounds 85-percent lean ground beef 1 teaspoon sweet curry powder 2 tablespoons soy sauce 4 green onions, finely chopped, using the white and tender green parts 1 tablespoon Major Grey’s chutney or other mild chutney 1 large egg, beaten SOUP 7 cups beef broth 1 put all the meatball ingredients in a large bowl and stir to combine. Using a small scoop, form the meat into 1-inch balls.

Add the onions, celery, bell peppers, garlic, and seasoning and sauté until the vegetables are softened, about 5 minutes. (At this point, the mixture can be refrigerated for up to 24 hours. ) transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and stir in the sausage, broth, chicken, and bay leaf. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. Remove the bay leaf from the gumbo. serve the gumbo over the rice and garnish with the green onions. Serve with the filé powder and assorted hot sauces on the side.

Mound individual chiles with a bit of the adobo sauce on a piece of aluminum foil on a cookie sheet. Freeze the chiles until firm, then transfer them to a zipper-top plastic bag, label, and freeze. indd 63 63 5/19/09 4:36:04 PM soups Turkey, Corn, and Black Bean Chili This chili offers a great way of transforming Thanksgiving leftovers into a stick-to-yourribs lunch or dinner for the weekend. Sweet corn, ancho chile powder, moist turkey, and black beans combine for a delicious meal in a bowl. 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 11⁄2 teaspoons dried oregano 2 teaspoons ancho chile powder 1 ⁄2 teaspoon ground cumin 2 Anaheim chiles, seeded and finely chopped 1 medium red bell pepper, seeded and chopped 11⁄2 teaspoons salt 2 teaspoons cornmeal heat the oil in a large skillet over medium-high heat.

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