Five Ingredients or Less Slow Cooker Cookbook
Format: PDF / Kindle (mobi) / ePub
Stephanie O’Dea, New York Times best-selling author of Make It Fast, Cook It Slow and 365 Slow Cooker Suppers, is back with her easiest assortment of recipes ever in Five Ingredients or Less Slow Cooker Cookbook. Just because these recipes are a breeze to throw together doesn’t mean they’re lacking in flavor or creativity. O’Dea knows how to make standard slow-cooker fare delectable, with recipes like Pulled Pork Jalapeño Dip, Pureed Pumpkin Soup, and Cornbread Casserole, while also providing plenty of unexpected slow-cooker dishes like Ginger Glazed Mahi Mahi, Artichoke Angel Hair Pasta, Flan, and Cheesecake. There is also a whole chapter for vegetarian meals, as well as gluten-free options for every recipe in the book. And she does it all with five ingredients or less!
cheese, divided 2 cups heavy cream Use a 6-quart slow cooker. Grease the insert with the butter. Add one-third of the sweet potato rounds to the prepared insert, and sprinkle ⅔ teaspoon of the chipotle chile powder and ⅓ teaspoon of the salt on top. Add one-third of the shredded cheese. Repeat the layers until you have run out of ingredients. Pour the heavy cream evenly over the top. Cover and cook on Low for 5 hours or on High for about 2 hours. The Verdict I developed this recipe to
chopping board! Serve this over a bed of hot rice or scooped into warm corn tortillas. This also makes an absolutely fantastic nacho topping. Garlic Lemon Chicken Serves 4 to 5 3 pounds boneless, skinless chicken thighs or breast pieces 10 garlic cloves, smashed 3 tablespoons soy sauce (I use gluten-free) � cup (½ stick) unsalted butter, sliced 2 lemons, juiced (about 2 tablespoons) Use a 6-quart slow cooker. Place the chicken pieces in the insert, and add the garlic and soy sauce. Drop the
consistency has been reached. The Verdict This applesauce is bright red and looks absolutely beautiful served in a parfait dish with a dollop of sweetened whipped cream. The Red Hots candies not only provide excellent color, but lots of warm cinnamon goodness. Serve warm with whipped cream. Coffee Cake Serves 4 1½ cups biscuit mix (Bisquick makes a gluten-free variety) 2 eggs � cup white granulated sugar � cup plain nonfat or low-fat yogurt 1 teaspoon vanilla extract Crumb Topping (optional)
and condensed milk to the prepared insert, and then the butter and vanilla. Cover and cook on High for 2 hours, stirring every 30 minutes. When the chocolate has fully melted, pour it into a 9 x 9-inch baking dish that has been lined with parchment paper or nonstick foil. Refrigerate overnight, then cut into squares for serving. The Verdict This is called “refrigerator fudge” because that is how the fudge sets, and it’s such an easy, foolproof way to make fudge. This fudge freezes beautifully
sausage links, diced 2 cups shredded cheese (I use a cheddar and mozzarella blend) � cup milk (2% or whole) � teaspoon kosher salt � teaspoon ground black pepper Use a 4-quart round slow cooker sprayed with cooking spray. Cut a large square in the top of the round bread and scoop out a good portion from the center. (Save this bread to use another day.) Place the round bread in the insert. In a large mixing bowl, whisk together the eggs, sausage, cheese, milk, salt, and pepper until frothy.