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Delicious & Dependable Slow Cooker Recipes

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Slow cookers have been rediscovered by a whole new generation of busy people. The reason is quite simple: imagine being able to throw some wholesome ingredients into a cooker, close the lid and come home to a hot, satisfying meal at the end of the day. A perfect mealtime solution! However, every memorable meal begins with innovative and creative recipes. In Delicious and Dependable Slow Cooker Recipes, you will discover mouthwatering recipes that allow you to create outstanding meals with a minimum of effort. ...

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Overview

Slow cookers have been rediscovered by a whole new generation of busy people. The reason is quite simple: imagine being able to throw some wholesome ingredients into a cooker, close the lid and come home to a hot, satisfying meal at the end of the day. A perfect mealtime solution! However, every memorable meal begins with innovative and creative recipes. In Delicious and Dependable Slow Cooker Recipes, you will discover mouthwatering recipes that allow you to create outstanding meals with a minimum of effort. This extensive collection of over 175 recipes contains a wide range of dishes from starters to soups, beef to seafood, and even desserts. Whether you're serving a weekday meal to your family or entertaining special guests, there's a recipe here to delight and satisfy everyone.

Here are just some of the delicious and dependable recipes you can enjoy: Spicy Artichoke Dip, Peppercorn Pâté, Creamy Corn Chowder, Mulligatawny Soup, Classic Beef Stew, Sauerbraten, Saucy Pork Chops with Cranberries, Chicken in Onion Buttermilk Gravy, Mussels in Lemongrass Tomato Broth, Turkey and Sausage Chili, Tomato Mushroom Lasagna, Cider Baked Beans, Hot Breakfast Cereals, Double Chocolate Raspberry Cheesecake, Apricot Almond Pudding.

  • over 175 recipes for everything from appetizers to desserts
  • more than 50 full color photographs
  • helpful pantry notes
  • vegetarian recipes
  • extensive tips and techniques for foolproof results
  • make ahead ideas
  • recipes for every occasion
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Editorial Reviews

Publishers Weekly
Continuing on from her successful 150 Best Slow Cooker Recipes, Finlayson brings a new range of recipes to the same method of cooking. Starting with clear instructions for using the slow cooker as well as tips for success at doing so, she explains the different applications and benefits from this method of cooking. Despite adding the extra step of prebrowning meats and softening vegetables, she is quick to promote the ease of slow cookers. While many of the recipes have long ingredient lists, the methodology is straightforward, which makes this book perfect for any level of cooking expertise. Ranging from appetizers to desserts, the dishes are not limited to the traditional stews that formed most people's memories of slow cooker dishes when the equipment first hit the market in the 1970s. From the Creamy Beef Curry with its Indian spices to the Lamb Shanks Braised in Guinness with its mouthwatering sauce, several dishes have an international inspiration and flavor; others, as with Mom's Meat Loaf, show the best of America's home cooking. Helpfully, Finlayson includes sidebars and pantry notes as well as tips on how to vary many of the dishes. Clearly laid out and interspersed with mouthwatering color photos, the resulting volume is comprehensive in range and breadth and just may even encourage a new generation of slow cooker users. (Nov.)
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Product Details

  • ISBN-13: 9780778800521
  • Publisher: Rose, Robert Incorporated
  • Publication date: 4/1/2002
  • Pages: 256
  • Product dimensions: 7.75 (w) x 10.50 (h) x 0.60 (d)

Meet the Author

Judith Finlayson is a journalist and author with a life-long love of cooking. She began her career writing feature food articles, reviewing restaurants and developing recipes for magazines. This is the second slow cooker book she has written which integrates a wide range of cooking influences into an eclectic collection of recipes. She is also the author of the bestselling The 150 Best Slow Cooker Recipes.

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Read an Excerpt


Chicken 'n' Dumplings


Serves 4 to 6

There is something quintessentially comforting about chicken and dumplings. Perhaps it is the familiar flavors in the simple chicken stew or the gentle blandness of the dumplings, which suggests a willingness to accommodate whatever comes their way. In any case, this is delicious family-style fare.


1 tbsp (15 mL) vegetable oil
3 lbs (1.5 kg) chicken pieces, skin on breast, skinless legs and thighs
2 medium onions, finely chopped
4 carrots, peeled and thinly sliced
4 stalks celery, peeled and thinly sliced
1 tsp (5 mL) dried tarragon or thyme leaves
1 tsp (5 mL) salt
1/2 tsp (2 mL) cracked black peppercorns
1/4 cup (50 mL) all-purpose flour
1 cup (250 mL) condensed chicken broth, undiluted
1/2 cup (125 mL) dry white wine or condensed chicken broth
1 cup (250 mL) green peas, thawed if frozen
1/2 cup (125 mL) whipping cream, optional

Dumplings
1 1/4 cups (300 mL) sifted all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/4 cup (50 mL) finely chopped fresh parsley, optional
2 tbsp (25 mL) melted butter
3/4 cup (175 mL) warm milk

  1. In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown lightly on all sides. Transfer to slow cooker stoneware.
  2. Reduce heat to medium. Add onions, carrots and celery to pan and cook, stirring, until vegetables are softened. Add tarragon, salt and peppercorns and cook, stirring for 1 minute. Sprinkle flour overmixture, stir well and cook for 1 minute. Add chicken broth and wine and cook, stirring, until thickened.
  3. Pour mixture over chicken. Cover and cook on Low for 5 to 6 hours or on High for 3 hours, until juices run clear when chicken is pierce with a fork. Stir in peas and whipping cream, if using.
  4. Dumplings: Turn slow cooker heat to High. In a bowl, combine flour, baking powder, salt and parley, if using. Add butter and milk and stir just until moistened (lumps are fine). Drop dumpling dough, by spoonfuls, onto hot chicken. Cover and cook on High for 30 minutes or until a toothpick inserted in center of dumplings comes out clean.


TIP:

There are several steps you can take to ensure that your dumplings are as light and fluffly as possible. Preheat the slow cooker to High so the stew will be bubbling when you add the dumplings. Sift the flour before measuring and warm the milk before adding to the dry ingredients. Drop the batter directly onto pieces of chicken. If the batter is submerged in the liquid, the dumplings with be soggy.

MAKE AHEAD:

This dish can be partially prepared the night before it is cooked. Complete step 2, heating 1 tbsp (15 mL) oil in pan before softening vegetables. Cover and refrigerate overnight. The next morning, brown chicken (Step 1), or if you're pressed for time, omit this step and place chicken directly in slow cooker stoneware. Continue cooking as directed in Step 3.

PANTRY NOTES

Cracked Peppercorns

I recommend the use of cracked peppercorns rather than ground pepper in many of my recipes because they release flavor slowly during the long cooking process. "Cracked pepper" can be purchased in the spice sections of supermarkets, but I like to make my own in a mortar with a pestle. A rolling pin or even a heavy can on its side will also break up the peppercorns for use in slow cooked dishes. If you prefer to use ground black pepper, use one-quarter to one-half the amount of cracked black peppercorns called for in the recipe.

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Table of Contents

Introduction

  • Using Your Slow Cooker
  • Slow Cooker Tips

Dips, Starters and Snacks

  • Mushroom and Roasted Garlic Crostini
  • Chili con Queso
  • Black Bean and Salsa Dip
  • Ball Park Bean Dip
  • Spicy Artichoke Dip
  • Nippy Oyster and Bacon Dip
  • Cheese Loaves with Mushroom Tomato Sauce
  • Peppercorn Pâté
  • Country Terrine with Pistachios
  • Crab Supreme
  • Hot Roasted Nuts

Soups

  • Red Lentil and Carrot Soup with Coconut
  • Mediterranean Lentil Soup with Spinach
  • Santa Fe Sweet Potato Soup
  • Creamy Corn Chowder
  • Cumin-Flavored Black Bean Soup with Tomato
  • Tortilla Soup with Corn and Chillies
  • Mixed Mushroom Soup with Creamy Goat Cheese
  • Mulligatawny Soup
  • Versatile Garlic Soup
  • Kale with Smoked Sausage Soup
  • Ribollita
  • Mexican Chicken Soup
  • Beef and Barley Soup with Mushrooms
  • International Split Pea Soup

Beef and Veal

  • Best-Ever Meatballs in Tomato Sauce
  • Beef and Rigatoni Bake
  • Italian-Style Pot Roast with Polenta
  • Home-Style Pot Roast
  • Sauerbraten
  • Classic Beef Stew
  • Brisket of Beef in Tomato Onion Gravy
  • Brisket of Beef in Horseradish Gravy
  • Tamale Pie with Chili Cornmeal Crust
  • Creamy Beef Curry
  • Cuban-Style Flank Steak
  • Sussex-Style Steak with Mushrooms
  • Beef and Sausage Chili
  • Blue Plate Chili
  • Chunky Black Bean Chili
  • Polish Beef Stew with Sauerkraut and Sausage
  • Mexican Meat Loaf
  • Mom's Meat Loaf
  • Short Ribs in Chili Sauce
  • Short Ribs Braised in Spicy Black Bean Sauce
  • Veal Shanks with Lemon Sauce
  • Wine-Braised Veal with Rosemary
  • Mexican-Style Veal Stew

Pork and Lamb

  • UptownWieners and Beans
  • Pork and Black Bean Chili
  • Chili Verde
  • Pasta with Sausage and Lentils
  • Santa Fe-Style Ribs
  • Italian-Style Ribs with Polenta
  • Braised Pork with Mushrooms and Turnips
  • Saucy Pork Chops with Cranberries
  • Hot Pot Pork Chops
  • Mom's Smothered Pork Chops
  • Southwestern Shepherd's Pie
  • Pozole
  • Sausage and Barley Jambalaya
  • Cassoulet
  • Curried Lamb with Apricots
  • Irish Stew
  • Lamb Shanks Braised in Guinness
  • Braised Lamb Shanks with Luscious Legumes

Poultry

  • Chicken with 40 Cloves of Garlic
  • Chicken and Barley
  • Spanish-Style Chicken with Rice
  • The Captain's Curry
  • Chicken in Onion Buttermilk Gravy
  • Chicken 'n' Dumplings
  • Curried Chicken with Spinach
  • Chicken and Chickpeas with Spinach
  • African-Style Braised Chicken in Peanut Sauce
  • Chicken Enchiladas in Tomatillo Sauce
  • Cheesy Jalapeño Chicken Loaf
  • Spicy Chicken Stew with Cornmeal Dumplings
  • Balsamic Braised Chicken with Olives
  • Pulled Turkey
  • Turkey Sloppy Joes
  • Turkey and Sausage Chili
  • Turkey in Puff Pastry
  • Best-Ever Turkey Breast

Fish and Seafood

  • Mussels in Lemongrass Tomato Broth
  • Savory Vegetable Stew with Chili-Crusted Halibut
  • Portuguese Sausage and Shellfish Stew
  • Florida Fish Chowder
  • Manhattan Clam Chowder
  • Snapper and Okra Curry
  • Halibut in Indian-Spiced Tomato Sauce
  • Poached Salmon
  • Salt Cod Cassoulet

Meatless Mains

  • Cannelloni with Tomato Eggplant Sauce
  • Tomato Mushroom Lasagna
  • Mushroom and Artichoke Lasagna
  • Mushrooms and Eggplant Florentine
  • Eggplant and Potato Curry
  • Cheesy White Chili with Cauliflower
  • Three-Bean Chili with Bulgar
  • Cider Baked Beans
  • Two-Bean Chili with Zucchini
  • Rice and Bean Casserole with Cheese and Chilies
  • Rigatoni and Cheese
  • Meatless Moussaka
  • Louisiana Ratatouille

Vegetables and Grains

  • Collard Greens in Tomato Sauce
  • Leek Loaf
  • New Orleans Braised Onions
  • Sweet Potato Barley Risotto
  • Leek and Barley Risotto
  • Hoppin' John
  • Grits 'n' Cheddar Cheese
  • Pot Likker Greens
  • Steamed Brown Bread
  • Carrots with Rice
  • Slow-Cooked Polenta
  • Hot Breakfast Cereals
  • Basic Beans
  • Red Beans and Rice

Desserts

  • Rice Pudding with Cherries and Almonds
  • Maple Orange Pudding with Coconut
  • Bread Pudding in Caramel Sauce
  • Gingery Bread Pudding with Orange
  • Cranberry Pear Compote
  • Raspberry Custard Cake
  • Double Chocolate Raspberry Cheesecake
  • Warm Orange Pudding Cake
  • Sweet Potato Pecan Pie
  • Pumpkin Chocolate Marble Cheesecake
  • Cranberry Baked Apples
  • Just Peachy Gingerbread Upside-Down Cake
  • Cranberry Apricot Upside-Down Cake
  • Blueberry Semolina Cake with Maple Syrup
  • Meredith's Molten Blondies
  • Italian-Style Cornmeal Cake with Orange
  • Chocolate Flan with Toasted Almonds
  • Rich Chocolate Cake
  • Apricot Almond Pudding
  • Cranberry-Red Currant Crumb Pudding
  • Apple Cranberry Upside-Down Cobbler

Index

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Recipe

Chicken 'n' Dumplings

Serves 4 to 6

There is something quintessentially comforting about chicken and dumplings. Perhaps it is the familiar flavors in the simple chicken stew or the gentle blandness of the dumplings, which suggests a willingness to accommodate whatever comes their way. In any case, this is delicious family-style fare.

1 tbsp (15 mL) vegetable oil3 lbs (1.5 kg) chicken pieces, skin on breast, skinless legs and thighs2 medium onions, finely chopped4 carrots, peeled and thinly sliced4 stalks celery, peeled and thinly sliced1 tsp (5 mL) dried tarragon or thyme leaves1 tsp (5 mL) salt1/2 tsp (2 mL) cracked black peppercorns1/4 cup (50 mL) all-purpose flour1 cup (250 mL) condensed chicken broth, undiluted1/2 cup (125 mL) dry white wine or condensed chicken broth1 cup (250 mL) green peas, thawed if frozen1/2 cup (125 mL) whipping cream, optional

Dumplings1 1/4 cups (300 mL) sifted all-purpose flour2 tsp (10 mL) baking powder1/2 tsp (2 mL) salt1/4 cup (50 mL) finely chopped fresh parsley, optional2 tbsp (25 mL) melted butter3/4 cup (175 mL) warm milk

In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown lightly on all sides. Transfer to slow cooker stoneware.

Reduce heat to medium. Add onions, carrots and celery to pan and cook, stirring, until vegetables are softened. Add tarragon, salt and peppercorns and cook, stirring for 1 minute. Sprinkle flour over mixture, stir well and cook for 1 minute. Add chicken broth and wine and cook, stirring,until thickened.

Pour mixture over chicken. Cover and cook on Low for 5 to 6 hours or on High for 3 hours, until juices run clear when chicken is pierce with a fork. Stir in peas and whipping cream, if using.

Dumplings: Turn slow cooker heat to High. In a bowl, combine flour, baking powder, salt and parley, if using. Add butter and milk and stir just until moistened (lumps are fine). Drop dumpling dough, by spoonfuls, onto hot chicken. Cover and cook on High for 30 minutes or until a toothpick inserted in center of dumplings comes out clean.

TIP:
There are several steps you can take to ensure that your dumplings are as light and fluffly as possible. Preheat the slow cooker to High so the stew will be bubbling when you add the dumplings. Sift the flour before measuring and warm the milk before adding to the dry ingredients. Drop the batter directly onto pieces of chicken. If the batter is submerged in the liquid, the dumplings with be soggy.

MAKE AHEAD:
This dish can be partially prepared the night before it is cooked. Complete step 2, heating 1 tbsp (15 mL) oil in pan before softening vegetables. Cover and refrigerate overnight. The next morning, brown chicken (Step 1), or if you're pressed for time, omit this step and place chicken directly in slow cooker stoneware. Continue cooking as directed in Step 3.

PANTRY NOTES
Cracked Peppercorns
I recommend the use of cracked peppercorns rather than ground pepper in many of my recipes because they release flavor slowly during the long cooking process. "Cracked pepper" can be purchased in the spice sections of supermarkets, but I like to make my own in a mortar with a pestle. A rolling pin or even a heavy can on its side will also break up the peppercorns for use in slow cooked dishes. If you prefer to use ground black pepper, use one-quarter to one-half the amount of cracked black peppercorns called for in the recipe.

Read More Show Less

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