Download 1001 Best Slow-Cooker Recipes by Sue Splitler, Linda R. Yoakam PDF

By Sue Splitler, Linda R. Yoakam

Slow-cookers are a good supplement to today’s busy existence. as soon as the parts are extra, the just about meal chefs itself. This assortment brings jointly a major quantity and diversity of recipes that sing their own praises the worth, ease, and flexibility — let alone scrumptious flavor — of this cooking strategy. pro cookbook writer Sue Spitler covers each element of utilizing slow-cookers. The e-book explains some of the forms and sizes of cookers, from 1-1/2 quarts to seven quarts, and exhibits what recipes paintings top in each one variety. From there, readers learn how to organize all of the worthy components previously with the intention to refrigerate the foodstuff and the crock for anyplace from hours to in a single day after which plug the application in whilst it's time to prepare dinner. integrated are greater than 1000 delicious recipes — all completely proven — for appetizers, entrees, aspect dishes, breads, sandwiches, and desserts.

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Combine all ingredients, except milk, cornstarch, cilantro, and salt, in 6-quart slow cooker; cover and cook on high 4 to 5 hours. Stir in combined milk and cornstarch, stirring 2 to 3 minutes. Process soup in food processor or blender until smooth. Stir in cilantro; season with salt. Serve warm or chilled. Chapter 2: Stocks and First-Course Soups 47 Acorn Squash Soup Sweet spices complement this fall soup. 6 first-course servings 2 cups reduced-fat chicken broth 2 medium acorn squash, peeled, cubed 1⁄2 cup chopped onion 1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon each: ground coriander and cumin 1/2 cup 2% reduced-fat milk 1 tablespoon cider vinegar Salt and pepper, to taste 1.

Add to slow cooker and toss with margarine mixture; cover and cook on high 3 to 4 hours. Serve with Blue Cheese Dressing. Chapter 1: Appetizers and Beverages 21 Blue Cheese Dressing Makes about 1 cup ¾ cup reduced-fat mayonnaise or salad dressing 3 tablespoons crumbled blue cheese 11/2 tablespoons red wine vinegar 1 teaspoon celery seeds 1/2 teaspoon salt 1/8 teaspoon each: cayenne and black pepper 1. Mix all ingredients. Meatballs in Tomato Pasilla Chili Sauce The meatballs can be made in advance and frozen; thaw before using.

0 1. Cook pasilla chilies in large lightly greased saucepan over medium heat until softened; discard stems, seeds, and veins. Process chilies and tomatoes with liquid in blender until smooth; season to taste with salt. Combine tomato mixture and meatballs in slow cooker; cover and cook on high until meatballs are cooked, about 4 hours. Turn heat to low to keep warm for serving. Jalapeño Meatballs Makes 24 8 ounces each: ground pork tenderloin, lean ground beef 1 egg 1⁄4 cup each: seasoned dry bread crumbs, finely chopped onion 2 cloves garlic, minced 1 teaspoon each: minced jalapeño chili, dried oregano leaves 1/2 teaspoon salt 1.

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