Ready and Waiting: 160 All-New Recipes to Make in the Slow Cooker

Ready and Waiting: 160 All-New Recipes to Make in the Slow Cooker

by Rick Rodgers
     
 

Remember the slow-cooker? It's time to take it out of the garage and throw away those old, unworkable recipes. The Slow-Cooker Ready & Waiting Cookbook features 160 updated classics and delicious new recipes designed specifically for slow-cookers.

Because they benefit from a long, slow simmer at a gentle, continuous temperature, certain dishes-soups, stews,

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Overview

Remember the slow-cooker? It's time to take it out of the garage and throw away those old, unworkable recipes. The Slow-Cooker Ready & Waiting Cookbook features 160 updated classics and delicious new recipes designed specifically for slow-cookers.

Because they benefit from a long, slow simmer at a gentle, continuous temperature, certain dishes-soups, stews, chilis, and pot roasts-have always tasted better when prepared in a slow-cooker. Rick Rodgers has gone beyond the tried and true and has developed an impressive array of foods that are better slow-cooked than when prepared in a conventional oven: Tuscan Beans with Sage and Garlic, Beef Stroganoff, and delectable desserts like Double Strawberry Cheesecake and the creamiest Crhme Caramel. There are also side dishes, relishes, and vegetables that use the slow-cooker when the oven is occupied. Recipes for seafood chowders, chicken fricassees, braised brisket, corned beef, and stuffed breast of veal round out this collection.

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Editorial Reviews

Barbara Jacobs
Dust off the slow cooker that's been abandoned in a back closet because chef/author Rodgers ("The Turkey Cookbook", "Best Ever Chocolate Desserts" , et al.) updates uses of this appliance for the 1990s. No more watery, overcooked mystery stews--if you follow directions! Provided are a potpourri of classic dishes, from bistro beef bourguignonne to ratatouille, as well as more unusual recipes--turkey and hominy chili, orangey-rosemary beans, potato euphoria. Recipes aside, Rodgers answers with care typical questions about slow cookers: discussing how they work, differences in sizes and capabilities, strengths and weaknesses, cleaning instructions, and more. The final surprise? His collection of desserts adapted to this cooking method, featuring persimmon gingerbread pudding, hot-fudge spooncake, and blueberry grunt, among others. You "can" teach an old appliance new tricks.

Product Details

ISBN-13:
9780688110239
Publisher:
HarperCollins Publishers
Publication date:
10/22/1992
Pages:
234
Product dimensions:
8.33(w) x 7.82(h) x 1.13(d)

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Bagna Cauda

This "hot bath" of olive oil, butter, anchovies, and garlic is a heady Italian dip. Finger-shaped pieces of crusty Italian bread can be dipped in addition to the customary raw vegetables.

Makes 6 to 8 servings

3/4 cup extra-virgin olive oil
8 tablespoons (1 stick) unsalted butter
6 anchovy fillets, mashed to a paste
1 garlic clove, crushed
Fresh vegetable crudites, such as carrots, celery, cauliflower, and broccoli.

1. In a 1-quart slow cooker, combine the oil, butter anchovies, and garlic. Cover and slow-cook until the butter has melted, about 1 hour.

2. Uncover and sever with crudites. The slow cooker will keep the dip at the proper serving temperature for anout 4 hours. (Remove the garlic clove if it begins to brown.)

Copyright ) 1998 by Rick Rodgers

Meet the Author

Rick Rodgers is the author of more than thirty-five cookbooks, including the bestselling 101 series (Thanksgiving 101, Christmas 101, Barbecues 101) and beloved cookbooks on everything from fondue to slow cookers to comfort food. His recipes have appeared in Cooking Light, Fine Cooking, and Food & Wine and on epicurious.com, and he is a frequent contributor to Bon Appétit. He lives in the New York tristate area.

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