The 150 Best Slow Cooker Recipes

by Finlayson, Judith

• ISBN13: 9780778800392
• ISBN10: 0778800393
• Format: Hardcover
• Copyright: 2001-09-01
• Publisher: Robert Rose Inc

Summary

The slow cooker sales phenomenon of recent years shows no signs of decreasing. Slow cookers are in vogue due to the fact that this appliance is practical for working parents, busy families and individuals. A valuable time saver, slow cookers can help ease the stress associated with meal planning and preparation. Many recipes can be prepared in advance, some even the night before. Imagine the pleasure of coming home after a long day, only to find a delicious and satisfying meal awaiting you. Even entertaining becomes much easier since much of the work can been done prior to your guests arrival.The 150 Best Slow Cooker Recipes provides thoroughly tested recipes for everything from appetizers to desserts. A wide range of ingredients and innovative cooking techniques have resulted in bolder flavors and more adventurous recipes. This is a cookbook that offers appeal to a broad range of consumers. Younger, more adventurous consumers discovering slow cookers for the first time will be delighted with the inspired recipes and interesting ingredients. Cuban Picadillo with Pimento-Stuffed Olives or Potato and Cauliflower Dal with Spicy Shallot Topping are sure to appeal. The traditional slow cooker audience has not been forgotten with the extensive coverage of classic recipes such as French Onion Soup and Beef Bourguignon. Over 50 color photographs combined with color graphics, will make this one of the most appealing slow cooker books in the marketplace today.At the next family meal, imagine preparing Shepherd's Pie with Creamy Corn Filling or Home Style Chicken with Gingersnap Gravy. Finish off with Pineapple Upside Down Cake for a meal that is memorable and delicious. Hot Italian Meatball Sandwiches are a sure fire hit for a weekend lunch after a morning spent catching up on errands and driving the kids to various activities. Dinner party guests will be delighted with a starter like Pumpkin Soup with Shrimp and Lime or Sumptuous Spinach and Artichoke Dip. Tuscan Chicken with Sage or Osso Bucco with Lemon Gremolata is a main course that is sure to please. Thai Style Coconut Flan, Crunchy Almond Crème Caramel or Pears Baked in Red Wine are wonderful after-dinner treats.Delectable appetizers, delicious main courses and irresistible desert recipes offer the cook a legion of flavors running from mainstream to innovative. The creative recipe style, combined with the extensive color photography and graphics, will surely make this the best-selling slow cooker book in the market today.

Author Biography

Judith Finlayson is a journalist, speechwriter, and author on the subject of women with a life-long love of cooking. Twenty-five years ago, she began her career writing feature food articles, reviewing restaurants and developing recipes for magazines. Now she has integrated a wide range of cooking influences into an eclectic collection of mouth-watering recipes for the slow cooker.

Table of Contents

Introduction	8	(2)
Using Your Slow Cooker	10	(2)
Slow Cooker Tips	12	(2)
Pantry Ingredients	14	(3)
Dried Beans and Lentils	17	(2)
Appetizers and Fondues	19	(16)
Soups	35	(24)
Beans, Lentils and Chilies	59	(24)
Beef and Veal	83	(46)
Pork and Lamb	129	(26)
Poultry	155	(30)
Fish, Seafood and Vegetarian Favorites	185	(18)
Vegetables	203	(16)
Desserts	219	(30)
Index	249

Excerpts

Easy Chicken Paprikash This simple dish reminds me of my student days when, feeling very sophisticated, we often dined out at an inexpensive Hungarian restaurant, close to the campus. Chicken Paprikash with dumplings was the house specialty and it has remained a sentimental favorite ever since. For convenience, I've simplified the sauce and dispensed with the dumplings. I like to serve this with hot buffered noodles and a salad, instead. -- SERVES 6Make ahead: This dish can be partially prepared the night before it is cooked. Complete Step 2, heating 1 tbsp (15 mL) oil in pan before softening onions. Cover and refrigerate overnight. The next morning, brown chicken (Step 1), or if you're pressed for time, omit this step and place chicken directly in stoneware. Continue cooking as directed in Step 3. 1 tbsp (15 mL) vegetable oil 3 lbs (1.5 kg) chicken pieces, skin on breasts, removed from legs and thighs 2 medium onions, finel chopped 1 clove garlic, minced 1 tbsp (15 mL) sweet paprika 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) cracked black peppercorns 2 tbsp (25 mL) all-purpose flour 1/4 cup (50 mL) condensed chicken broth (undiluted) 1 can (1 0 oz/284 mL) condensed tomato soup 1/2 cup (125 mL) sour cream 1/2 cup (125 mL) half-and-half cream 1/4 cup (50 mL) finely chopped dill Hot buttered noodles In a skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware. Reduce heat to medium. Add onions and cook until soft. Add garlic, paprika, salt, pepper and cook, stirring, for 1 minute. Sprinkle flour over mixture, stir well and cook for 1 minute. Add chicken broth and cook for 1 minute, until almost all evaporates. Remove pan from heat, stir soup into mixture. Pour mixture over chicken. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork. In a bowl, mix together sour cream and cream. Add to chicken along with dill. Stir well and serve over hot buttered noodles.