By Stephanie Ashcraft, Janet Eyring
2010 publication direct from OverDrive
From the hot York instances best-selling writer of one hundred and one activities With a Cake combine! comes one zero 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 someone could make hearty, fit dishes for the total kinfolk the "throw-n-go" manner. 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, aspect dishes, cakes, and extra are incorporated, besides feedback for the way and what to serve with every one dish, time-saving meal instruction counsel, and simple differences to suit your households tastes.
Stephanie Ashcraft, manhattan instances top promoting writer of a 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 how you can cook dinner fit, low-cost foodstuff with out residing within the kitchen encouraged her to jot down a cookbook that trusted the convenience of the gradual cooker. She additionally teaches cooking sessions at Macey's Little Cooking Theater.
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Extra resources for 101 Things to Do with a Slow Cooker
Reduce the heat and simmer, uncovered, until tender. Drain and set aside. Heat the oil in a saucepan and fry the shallots and garlic until light brown and fragrant. Add the chicken and prawn meat. Cook until the chicken is done, 2–3 minutes. Add the mung beans, mushrooms, fish sauce, sugar, chicken stock powder and pepper. Stir and cook until the mushrooms are done. The mixture should be fairly dry. Remove from the pan and allow to cool. Stir in the bean sprouts and mix gently to combine. Do not cook the bean sprouts, as they will wilt and make the Filling soggy.
Bake for 15 minutes at 220°C (425°F), then reduce the heat to 150°C (300°F) and bake until set, about 15–20 minutes. Remove from the oven, set aside to cool and place in the refrigerator tochill. 4 Peel and cut each mango into two halves around the seed. Slice each half into very thin slices. 5 Melt the jam in a small saucepan over low heat. 6 Arrange the sliced mangoes on top of the cold pie and brush the surface with a first coat of the jam. Return to the refrigerator to cool and then repeat the process to give two more coats for a nice and shiny seal.
Gently lower the stuffed squid into the oil, and deep-fry until golden brown and crispy on all sides. Remove and drain on paper towels. 4 Slice the squid thinly crosswise. Serve with the Vietnamese Dipping Sauce and Vietnamese Herb Accompaniments on the side. Serves 4–6 Preparation time: 20 mins Cooking time: 15 mins Chicken Rice Porridge 2 liters (8 cups) chicken stock 250 ml (2 cups) water 1 small chicken 3 onions, cut in half 2 tablespoons soy sauce 1 teaspoon salt 150 (3/4 cups) uncooked rice 1/ teaspoon ground 2 white pepper 6 sprigs coriander leaves 2 spring onions, chopped Serves 4–6 Preparation time: 30 mins Cooking time: 1 hour 1 Bring the chicken stock and water to a boil in a pot.