Download 1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker by Linda R. Yoakam, Sue Spitler PDF

By Linda R. Yoakam, Sue Spitler

Slow-cookers are an exceptional supplement to today’s busy existence. as soon as the parts are extra, the just about meal chefs itself. This assortment brings jointly a big quantity and diversity of recipes that blow their own horns the price, ease, and flexibility — let alone scrumptious flavor — of this cooking strategy. pro cookbook writer Sue Spitler covers each point of utilizing slow-cookers. The ebook explains a number of the varieties and sizes of cookers, from 1-1/2 quarts to seven quarts, and exhibits what recipes paintings top in every one variety. From there, readers learn how to arrange all of the priceless parts previously for you to refrigerate the foodstuff and the crock for anyplace from hours to in a single day after which plug the applying in while it's time to cook dinner. integrated are greater than 1000 delicious recipes — all completely confirmed — for appetizers, entrees, facet dishes, breads, sandwiches, and truffles.

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Summer Gatherings: Casual Food to Enjoy with Family and Friends

E-book Details:

ISBN: 0061438502
EAN: 9780061438509
ASIN: 0061438502
Publisher: William Morrow Cookbooks
Publication Date: 2008-04-22
Number of Pages: 176
Website: Amazon, LibraryThing, Google Books, Goodreads

Synopsis from Amazon:

Firm, ripe tomatoes. Golden corn. aromatic basil. Juicy peaches. not anything compares with the bounty of summer time while colours, flavors, and aromas are at their top and cooking is less complicated than ever. clean, ripe produce is so tasty and excellent by itself that making a remarkable summer time meal could be enjoyable, scrumptious, and fun.

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Extra info for 1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker Cookbook You'll Ever Need

Sample text

Mackerel, cod, or haddock fillets 1 tsp. salt 2 tbsp. flour 3 tbsp. peanut oil ¥ tsp. shrimp paste 1. Wash fish under cold water and pat dry with paper towels. Cut fillets into 2 x 3-inch pieces. 2. In a shallow bowl or pie plate, use a fork to mix salt and flour. One by one, roll fish fillets in the flour and set on a clean plate. 1 large clove garlic, minced 3. Heat 2 tbsp. of the peanut oil in a skillet and fry fish for 3 to 4 minutes per side. Place on a plate, cover with foil to keep warm, and set aside.

Milk 1 tbsp. sugar 1 tsp. vanilla extract ¥ c. canned mandarin orange segments 1. Follow directions on the package to dissolve the gelatin. 2. In a separate pan, combine milk, sugar, and vanilla and bring to a boil, stirring frequently. 3. Remove from heat and add gelatin and mandarin orange slices, stirring until the mixture begins to thicken. 4. Fill a gelatin mold or medium bowl with cold water and allow to chill for 5 minutes. Pour out the water and fill the mold or bowl with the gelatin mixture.

In a medium bowl, combine flour and salt. 2. Add enough water to make a smooth batter that is somewhat thick. Add lime zest and mix well. 3. Peel bananas and dip them in the batter 2 or 3 times, until well coated. 4. * 5. Place bananas in the oil slowly and carefully. Fry two at a time, until they are crisp and golden brown. Remove with a slotted spoon and place on paper towels to absorb the oil. 6. To serve, arrange bananas on a plate and sprinkle with sugar. Garnish with lime wedges. *Do not cook with hot oil unless an adult is present.

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