Classic 1000 Slow Cooker Recipes
Sue Spitler, Jan Cutler
Language: English
Pages: 565
ISBN: B009HTUO4M
Format: PDF / Kindle (mobi) / ePub
I love this cookbook and why not indeed! It is the 100%, complete, Slow Cooking Bible. A recipe bank for every need. Really useful, convenience-food recipes for everyday living. Just come home to wonderful eating.
And for the times when you want the very best of real, fresh and healthy ingredients cooked to Classic Recipes – they're here too. You can Entertain with this book and know that you will be serving your friends original, wonderful tasting food, without doing any cooking yourself. Does life get any easier than this? Here are heavy Winter Soups; Chowders; Chillies; Classic Casseroles for Meat, Poultry, Fish and Vegetables; succulent Pot Roasts; Desserts and Breads too, just in case. This is the biggest, most comprehensive collection of tested recipes for your slow cooker that you can buy today. And it is certainly the most versatile, too. You'll love this book! Recipes include: Salmon Bisque with Dill, Pot-roasted Brisket in Beer, Thai Green Chicken and Bean Curry, Mediterranean Chicken with Artichokes, Pork Loin & Cranberry Coulis
mushrooms are softened, 5–10 minutes. Drain, reserving the liquid. Strain the liquid. Slice the mushrooms into thin strips, discarding the hard centres. Combine the dried mushrooms and reserved liquid and the remaining ingredients, except the salt, pepper and rice, in the slow cooker. Cover and cook on Low for 6–8 hours. Season to taste with salt and pepper. Serve over the rice. Karelian Ragout Allspice gently seasons beef, pork and lamb in this Finnish dish. Serve over cooked rice or noodles,
water salt and freshly ground black pepper, to taste 75 g/3 oz rice, cooked, hot Combine all the ingredients, except the cornflour, water, salt, pepper and rice, in the slow cooker. Cover and cook on Low for 6–8 hours. Turn the heat to High and cook for 10 minutes. Stir in the combined cornflour and water, stirring for 2–3 minutes. Season to taste with salt and pepper. Serve over the rice. Honey and Mustard Chicken Dijon mustard and honey are given a spicy edge, adding a hint of curry to
black pepper 225 g/8 oz couscous green salad, to serve Put the chicken, pork, onion, peppers and chilli in the slow cooker. Blend together all the remaining ingredients except the couscous and pour over, seasoning with some salt and lots of pepper. Cover and cook on High for 4 hours or Low for 8 hours until everything is tender. Gently stir in the couscous, re-cover and leave on Low for 5 minutes while the couscous absorbs the stock. Gently fluff up the couscous with a fork and serve in bowls.
lightly beaten 165 g/5½ oz plain flour 1½ tsp baking powder 2 tbsp orange juice or milk 225 g/8 oz orange marmalade oil, for greasing Orange Marmalade Sauce Beat the sugar and butter or margarine in a bowl until fluffy. Beat in the eggs. Stir in the combined flour and baking powder. Stir in the orange juice or milk. Spread the marmalade over the base of a greased 1 litre/1¾ pint bowl, soufflé dish or pudding mould and spoon the batter over. Cover tightly with foil or a lid. Put the bowl on
this recipe according to your preference. Serves 6 700 g/1½ lb boneless veal leg, cubed (1 cm/½ in) 250 ml/8 fl oz chicken stock 225 g/8 oz cabbage, thinly sliced 2 onions, sliced 1 large carrot, sliced 1 green peppers, sliced 75 g/3 oz mushrooms, sliced 200 g/7 oz tomatoes, chopped 1 tbsp paprika 1 courgette, sliced 120 ml/4 fl oz soured cream 2 tbsp cornflour salt and freshly ground black pepper, to taste 350 g/12 oz noodles, cooked, hot Combine all the ingredients, except the