Download e-book for iPad: Art of the Slow Cooker: 80 Exciting New Recipes by Andrew Schloss

By Andrew Schloss

ISBN-10: 0811859126

ISBN-13: 9780811859127

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For the Art of the gradual Cooker, best-selling writer Andrew Schloss has built eighty recipes for soups, stews, succulent braises, vegetarian disheseven dessertsthat deliver slow-cooked nutrients to new heights. sluggish cooking provides a superb velvety texture to meatloaf, an enormous richness to Osso Buco Milanese, and impressive and complicated flavors to Curried greens and Dal simmered in Indian spices. each one bankruptcy bargains recipes for either basic daily nutrition and impressive dishes excellent for wonderful. With cooking charts to aid with timing, recommendation on discovering the correct sluggish cooker for each kitchen, and excellent colour pictures all through, the Art of the gradual Cooker will pride readers trying to find effortless and extraordinary nutrition.

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

Sample text

For example, the Laqua Family Slow-Cooked Beans cook evenly in the 5H-quart pot; the beans get soft and absorb all of the flavors. The brightly colored enameled Dutch ovens make attractive serving dishes, so you can often cook and serve in the same pot. The Dutch oven will hold its heat and keep your dishes warm. The Spicy Roasted Clams with Andouille Sausage can come right to the table. Be sure to always set your Dutch oven on a trivet or a heavy pot holder to prevent a burn mark on your table.

Soups, chilies & chowders 35 36 Ď While the beans are cooking, prepare the rest of the chili. In a 5H-quart Dutch oven, over medium heat, add the vegetable oil, onions, garlic, green peppers, and parsley. Sauté for 5 minutes, stirring often. Add the butter, let it melt, then add the beef and the pork, a handful at a time, stirring continuously for 5 minutes. Add the chili powder and cumin. Mix well. Add the tomatoes with juice. Cover and simmer over low heat for 1 to 1H hours, or until the meat is tender.

The brightly colored enameled Dutch ovens make attractive serving dishes, so you can often cook and serve in the same pot. The Dutch oven will hold its heat and keep your dishes warm. The Spicy Roasted Clams with Andouille Sausage can come right to the table. Be sure to always set your Dutch oven on a trivet or a heavy pot holder to prevent a burn mark on your table. When you are frying in the Dutch oven, remember that it holds heat well, so when you reach the frying temperature that the recipe calls for, turn the heat down to medium-low to keep the oil from getting too hot.

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


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