101 Things to Do with a Slow Cooker by Stephanie Ashcraft, Janet Eyring
By Stephanie Ashcraft, Janet Eyring
2010 booklet direct from OverDrive
From the hot York occasions best-selling writer of a hundred and one activities With a Cake combine! comes one zero one activities with a sluggish Cooker! name it a gradual cooker, a crockery cooker, or your ally, the recognition of those convenient machines has exploded lately, and "Mrs. 101" Stephanie Ashcraft has stepped as much as the plate (or bowl, or serving tray) with an grand selection of timesaving recipes. From South of the Border Pot Roast to Hearty Vegetable Soup to Cherries Jubilee, now an individual could make hearty, fit dishes for the full family members the "throw-n-go" method. easily throw a number of components into the sluggish cooker, get on with lifestyles, and are available domestic to a kitchen packed with the aroma of genuine domestic cooking. one hundred and one recipes for major classes, facet dishes, truffles, and extra are incorporated, in addition to feedback for a way and what to serve with each one dish, time-saving meal training information, and straightforward alterations to suit your households tastes.
Stephanie Ashcraft, long island occasions most sensible promoting writer of one hundred and one activities With a Cake combine, is a full-time mother who has created and picked up recipes for years. She additionally teaches a per 30 days cooking classification for Macey's Little Cooking Theater.
Janet Eyring's curiosity in studying the best way to prepare dinner fit, reasonably cheap nutrients with no residing within the kitchen encouraged her to put in writing a cookbook that trusted the convenience of the gradual cooker. She additionally teaches cooking periods at Macey's Little Cooking Theater.
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Additional resources for 101 Things to Do with a Slow Cooker
Example text
Add the shallots and sugar and stir until the sugar begins to dissolve and caramelize, which should take about 5 minutes. Add in the sherry and nutmeg and continue to reduce au sec (which means to cook until it’s reduced to a quarter of its original amount). Season with a pinch of salt. Set aside. 3. In a small bowl, whisk together the cream and eggs, seasoning with salt and pepper. Set aside. 4. Divide the caramelized shallots evenly among four shallow 4- to 6-ounce ramekins that have been coated with oil spray, then divide the egg mixture among the ramekins as well.
Adjust the seasonings and refrigerate the soup for at least 30 minutes before serving. 56 GIRL IN THE KITCHEN 3. Toss the shrimp with the sambal and remaining garlic clove and season with salt and pepper. Heat the remaining 1 tablespoon olive oil in a sauté pan over medium-high heat. Add the shrimp and sauté until cooked through, 1 to 2 minutes. Remove the shrimp from the pan to let cool slightly. 4. Divide the gazpacho between serving bowls. Slice the sautéed shrimp crosswise in coins and toss with the reserved mango and the basil.
4. In a large bowl, whisk together the cornstarch and flour. Fold in the beer to make a loose batter (add a little extra beer if the batter seems too thick). 5. Dunk the oyster meats in the batter, coating them thoroughly. Carefully drop the battered oysters into the hot oil in small batches, frying until they are crisp and golden. Lift them out with a slotted spoon, transfer to a plate lined with paper towels, and sprinkle with salt and pepper. 6. Reheat the sauté pan with the bacon fat over medium heat.