Download 101 Things to Do with a Slow Cooker by Stephanie Ashcraft, Janet Eyring PDF
By Stephanie Ashcraft, Janet Eyring
2010 e-book direct from OverDrive
From the hot York occasions best-selling writer of a hundred and one activities With a Cake combine! comes a hundred and one activities with a sluggish Cooker! name it a sluggish 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 number of timesaving recipes. From South of the Border Pot Roast to Hearty Vegetable Soup to Cherries Jubilee, now somebody could make hearty, fit dishes for the total kinfolk the "throw-n-go" method. easily throw numerous constituents into the sluggish cooker, get on with existence, and are available domestic to a kitchen jam-packed with the aroma of actual domestic cooking. one hundred and one recipes for major classes, part dishes, truffles, and extra are integrated, in addition to feedback for the way and what to serve with every one dish, time-saving meal practise suggestions, and straightforward alterations to suit your households tastes.
Stephanie Ashcraft, big apple instances most sensible promoting writer of one zero 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 type for Macey's Little Cooking Theater.
Janet Eyring's curiosity in studying find out how to cook dinner fit, low-cost nutrients with out residing within the kitchen encouraged her to jot down a cookbook that depended on the benefit of the sluggish cooker. She additionally teaches cooking sessions at Macey's Little Cooking Theater.
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Extra info for 101 Things to Do with a Slow Cooker
Sample text
4 Spread one-third of the mushroom mixture over a heat-resistant plate or shallow bowl big enough to hold the fish and steaming liquid. Lay the fish on top of the mushroom mixture and drizzle it with the marinade. Scatter the remaining mushroom mixture on top of the fish. 5 Bring the water in the steamer to a full boil. Place the plate of fish on the steamer rack, cover with the lid and steam until the fish is done, about 20–25 minutes. 6 Remove from the steamer and serve hot with steamed rice, Coconut Rice Patties (page 53) or Sticky Rice with Beans (page 52).
6 To serve, ladle the stew into a serving bowl and garnish with the coriander leaves. Serve hot with steamed rice, Coconut Rice Patties (page 53) or Sticky Rice with Beans (page 52) and Vietnamese Herb Accompaniments. If using fresh young coconuts, with a cleaver or a heavy knife, swiftly chop off a small part of the coconut shell and collect the juice in a bowl. Cut the coconut in half and, with a spoon, scrape out and reserve the tender white meat separately. Discard the skins and shells. 36 Meat Q&E Vietnam Ckg p29&36_ 9/29/07 Berkeley*Vietnam Cooking CD907-145 / 4271 10:29 AM Page 37 Q& E Vietnam Ckg p1-64_ 8/31/07 (Berkeley)Quick & Easy Vietnamese Cooking CD807-121 / 4028 8:52 PM Page 39 Q& E Vietnam PP 9/28/07 2:29 PM Page 39 Vietnamese Beef Fondue 750 g (11/2 lbs) boneless lean beef (wrapped in plastic wrap tightly and frozen for 1 hour) 1 large white onion, peeled, cut in half and thinly sliced 1/ teaspoon ground 2 pepper 18 dried rice paper wrappers (20 cm/8 in across) 1 portion Vietnamese Dipping Sauce (page 5) 1 bowl bottled chili sauce Fondue Broth 2 tablespoons oil 3 cloves garlic, minced 3 stalks lemongrass, tender inner part of bottom third only, lightly bruised 750 ml (3 cups) young coconut juice (page 36) 400 ml (13/4 cups) white vinegar 2 tablespoons sugar 1 tablespoon beef stock powder or bouillon 2 teaspoons salt Vegetables and Herbs 1 head leafy lettuce, washed and torn 1 carrot, thinly shredded 1 cucumber, thinly sliced 250 g (5 cups) bean sprouts 50 g (1 cup) coriander leaves 40 g (1 cup) Vietnamese mint (laksa leaves) 40 g (1 cup) Thai sweet basil leaves 40 g (1 cup) mint leaves 1 lime, cut into wedges 1 Make the Vietnamese Dipping Sauce by following the recipe on page 5.
Serve hot with steamed rice, Coconut Rice Patties (page 53) or Sticky Rice with Beans (page 52) and Vietnamese Herb Accompaniments. If using fresh young coconuts, with a cleaver or a heavy knife, swiftly chop off a small part of the coconut shell and collect the juice in a bowl. Cut the coconut in half and, with a spoon, scrape out and reserve the tender white meat separately. Discard the skins and shells. 36 Meat Q&E Vietnam Ckg p29&36_ 9/29/07 Berkeley*Vietnam Cooking CD907-145 / 4271 10:29 AM Page 37 Q& E Vietnam Ckg p1-64_ 8/31/07 (Berkeley)Quick & Easy Vietnamese Cooking CD807-121 / 4028 8:52 PM Page 39 Q& E Vietnam PP 9/28/07 2:29 PM Page 39 Vietnamese Beef Fondue 750 g (11/2 lbs) boneless lean beef (wrapped in plastic wrap tightly and frozen for 1 hour) 1 large white onion, peeled, cut in half and thinly sliced 1/ teaspoon ground 2 pepper 18 dried rice paper wrappers (20 cm/8 in across) 1 portion Vietnamese Dipping Sauce (page 5) 1 bowl bottled chili sauce Fondue Broth 2 tablespoons oil 3 cloves garlic, minced 3 stalks lemongrass, tender inner part of bottom third only, lightly bruised 750 ml (3 cups) young coconut juice (page 36) 400 ml (13/4 cups) white vinegar 2 tablespoons sugar 1 tablespoon beef stock powder or bouillon 2 teaspoons salt Vegetables and Herbs 1 head leafy lettuce, washed and torn 1 carrot, thinly shredded 1 cucumber, thinly sliced 250 g (5 cups) bean sprouts 50 g (1 cup) coriander leaves 40 g (1 cup) Vietnamese mint (laksa leaves) 40 g (1 cup) Thai sweet basil leaves 40 g (1 cup) mint leaves 1 lime, cut into wedges 1 Make the Vietnamese Dipping Sauce by following the recipe on page 5.