Not Your Mother's Slow Cooker Cookbook
Format: PDF / Kindle (mobi) / ePub
You probably own a slow cooker - 80 percent of American households do. For more than thirty years, its unbeatable convenience and practicality have made it a staple of busy families, enabling anyone to return to a home-cooked meal at the end of a hectic day. Many slow cooker recipes, however, have relied on less-than-healthy convenience products. Now, Beth Hensperger and Julie Kaufmann's Not Your Mother's® Slow Cooker Cookbook takes a completely fresh look at cooking with this popular appliance. This comprehensive collection of 350 recipes combines the ease of slow cooking with the fresh, wholesome ingredients and exciting flavors of today's kitchen.For days when there's just no time for prep, there's Orange and Honey Chicken Drumsticks or Country Ribs with Onions, Apples, and Sauerkraut. For (slightly!) less hectic days there's Tangy Tomato Brisket or Lentil and Red Pepper Soup. Stay out of the kitchen when guests arrive with Duck Breasts with Port Wine Sauce or wake up to breakfast with Hot Apple Granola Oatmeal. Hensperger and Kaufmann offer dishes for every time frame, without compromising on taste, quality, or variety. And Not Your Mother's® Slow Cooker Cookbook showcases the best of home cooking while taking advantage of a global melting pot of flavors - so cooks can serve Chicken and Shrimp Jambalaya one day and Japanese Beef Curry Rice another. All the classic slow cooker recipes are here, plus many more adventuresome and innovative dishes. There is also practical information on the different types of slow cookers, their latest accessories, and what sizes are best for what purposes.
every cuisine in the Eastern and Western Hemispheres calls pork a staple because it yields a lot of good meat. Pork, especially salted, is featured in many Yankee recipes, such as baked beans, clam chowder, stews, split pea soups, vegetable preparations such as succotash, even apple pies, since lard was used in place of butter in the crust; it was a daily staple for centuries. In braised dishes made in the slow cooker, flavorful salt pork literally melts, or renders, into the dish. Salt pork is
drained ½ cup sour cream (reduced fat is okay) 1 green onion (white and some of the green), thinly sliced Prick each dripping-wet potato with a fork or the tip of a sharp knife and pile them into the slow cooker; do not add water. Cover and cook until fork-tender, on HIGH for 3 to 5 hours or on LOW for 6 to 8 hours. Remove the potatoes from the cooker with tongs and cut in half lengthwise. Scoop out the center of each half with a large spoon, leaving enough potato to keep the shell intact.
apricots cool, Transfer to a storage container, and refrigerate. Serve cold with a dab of sour cream or crème fraîche, or purée to make a sauce. The apricots will keep, tightly covered, for a week in the refrigerator, Rhubarb-Strawberry Compote This is an unbelievably delicious compote to make for early summer brunches or desserts when fresh rhubarb is in season, • Serves 6 COOKER: Medium round SETTING AND COOK TIME: LOW for 3 to 4 hours ¼ cup water or orange juice 1 cup sugar 1
young squash. The zuke someone overlooked in the garden until it was the size of a rolling pin will be too bitter for this casserole. If you can't find the crumbly Mexican-style cheese queso fresco, use a mild feta instead. If you use feta, which can be quite salty, rinse it in cold water (and drain well) to remove some of the salt first. If you can't find green chile enchilada sauce in a can (we like Las Palmas brand), purchase green chile salsa instead. • Serves 8 COOKER: Large, oval preferred
powder ¾ teaspoon salt ½ cup mild vegetable oil or canola oil 2 large eggs 1½ cups milk Preheat the oven to 400°F. Coat a 12-inch cast-iron skillet with nonstick cooking spray. Sift together the cornmeal, flour, sugar, baking powder, and salt. In a small bowl, whisk together the oil, eggs, and milk. Add to the dry ingredients, stirring until just mixed; the batter will be slightly lumpy. Pour the batter into the prepared skillet and bake until golden brown and the bread springs back when