Art of the Slow Cooker: 80 Exciting New Recipes - download pdf or read online

By Andrew Schloss

ISBN-10: 0811859126

ISBN-13: 9780811859127

For the paintings of the gradual Cooker, best-selling writer Andrew Schloss has constructed eighty recipes for soups, stews, succulent braises, vegetarian disheseven dessertsthat carry slow-cooked nutrition to new heights. sluggish cooking provides a superb velvety texture to meatloaf, a tremendous richness to Osso Buco Milanese, and impressive and intricate flavors to Curried greens and Dal simmered in Indian spices. every one bankruptcy deals recipes for either uncomplicated daily nutrients and dazzling dishes excellent for exciting. With cooking charts to aid with timing, recommendation on discovering the fitting gradual cooker for each kitchen, and excellent colour pictures all through, the paintings of the sluggish Cooker will pride readers trying to find effortless and impressive food.

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Additional resources for Art of the Slow Cooker: 80 Exciting New Recipes

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Cook for 3 to 4 hours on high, or 6 to 8 hours on low. SOFTEN the tapioca in ½ cup of the water for about 5 minutes. Stir into the wine and heat until REMOVE the cinnamon sticks and discard. Stir in the mixture thickens slightly, stirring often. Com- the lemon juice and zest and the thyme and cook bine the wine mixture, apricots, prunes, cinna- for at least 5 more minutes before serving. SLOW COOK 3 to 4 hours on high, or 6 to 8 hours on low, in a 5- to 6-quart slow cooker AT THE END 5 minutes 45 Parmigiano Pumpkin Soup with Frizzled Prosciutto If your notion of pumpkin is “sweet,” and if you think it should be seasoned only with nutmeg, clove, cinnamon, and sugar, then get ready to change your mind.

Refrigerate until the soup is done cooking. WIPE out the skillet and cook the bacon over medium heat until crisp. Add the onions, celery, WHEN THE SOUP IS DONE , remove the bay leaf and bell pepper and cook until tender, about and stir in the parsley and the clams with their 3 minutes. Add the oregano, basil, salt, and juice. CONTINUED 237 29 Manhattan Clam Chowder CONTINUED what else? • You can use canned clams, if you can’t find fresh, but then replace the clam cooking liquid with bottled clam juice.

Refrigerate until the soup is done cooking. WIPE out the skillet and cook the bacon over medium heat until crisp. Add the onions, celery, WHEN THE SOUP IS DONE , remove the bay leaf and bell pepper and cook until tender, about and stir in the parsley and the clams with their 3 minutes. Add the oregano, basil, salt, and juice. CONTINUED 237 29 Manhattan Clam Chowder CONTINUED what else? • You can use canned clams, if you can’t find fresh, but then replace the clam cooking liquid with bottled clam juice.

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Art of the Slow Cooker: 80 Exciting New Recipes by Andrew Schloss


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