80% of American households own a slow cooker. But are you using yours to its fullest potential? Here is a bounty of recipes you can use to prepare a huge variety of meals for breakfast lunch and dinner, including Mexican black beans with pork, turkey taco salad, french onion soup and pork chops with tomato sauce.
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.
Though this unintimidating volume (following Not Your Mothers Slow Cooker Cookbook) includes many recipes that actually do sound like classic dishes from your mothers or grandmothers recipe file (Hot Buttered Rum, Scalloped Potatoes and Beef Burgundy), manylike Tequila and Pineapple Barbecue Sauce, Pumpkin-Sage Risotto, Chipotle and Orange Pork Ribs, and Lemon Cornmeal Cake in Fragrant Fig Leaves reflect a more modern aesthetic. All recipes are accessible and straightforward enough for a wide range of slow cooker users; many are adapted from other cookbooks and even the Williams-Sonoma catalog. The first two chapters, Appetizer Dips, Savory Fondues, and Party Nuts and The Electric Punch Bowl, include such party-friendly recipes as Caramel Brie, Buttery Rosemary Pecan Halves, and Mulled Cider with Cardamom and Saffron. Subsequent chapters feature recipes appropriate for everyday meals: Red Bean Stew and Rice, Paniolo Beef Stew, and Tapioca Pudding. While at-home chefs seeking special occasion dishes will find some suitable ideas, this book can serve as a reliable resource whether or not theres a party going on. (Sept.) Copyright 2007 Reed Business Information.
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