Slow Cooker Cookbook

Slow Cooker Cookbook free pdf ebook was written by on August 10, 2006 consist of 87 page(s). The pdf file is provided by and available on pdfpedia since February 03, 2012.

(the country paté in our recipe book is an exception. the meat is ground fresh in the teaspoon freshly ground black pepper 2 teaspoons dill weed 2 ounces smoked salmon ...

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Slow Cooker Cookbook pdf

: 1393
: 32
: February 03, 2012
: anonymous
Total Page(s)
: 87
Slow Cooker Cookbook - page 1
Slow Cooker Cookbook traditional to gourmet recipes model csc-400
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Slow Cooker Cookbook - page 2
Slow Cooker Cookbook - page 3
Introduction Get ready to slow down and enjoy meals! Your Cuisinart ® Slow Cooker is designed to have your favorite one-pot recipes ready and waiting for you. Slow cooking is a traditional method that tenderizes meats and melds flavors to produce delicious family dinners and easy, relaxing suppers with friends. You can even prepare desserts in your Slow Cooker. Easy to operate, easy to serve from, and easy to clean... enjoy!
Slow Cooker Cookbook - page 4
Slow Cooker Cookbook - page 5
Contents Tips & Hints 2-4 Important Guidelines 5 Suggested Foods 6 Starters/Beverages/Miscellaneous 7 - 14 Soups & Stocks 15 - 25 Stews & Chilis 26 - 32 Entrées & Sauces 33 - 51 Side Dishes 52 - 67 Desserts 68 - 80 1 
Slow Cooker Cookbook - page 6
Tips & Hints Before food is added, the ceramic pot may be lightly coated with cooking spray so cooked foods release more easily. Root vegetables such as carrots and potatoes will take longer to cook. Either cut the pieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, may take longer than other vegetables. Ground meats and uncooked sausages should always be browned and drained be- Browning meats (roasts, chops, cubes for stews) and poultry adds flavor and eye appeal to the finished dishes. It also helps cook out some of the fat. 2 hours on Low. fore adding to Slow Cooker. Smoked sausage such as kielbasa does not need to be browned (though it may add flavor and visual appeal). If browning the night before, make certain the meat is cooked completely through and properly refrigerated. Combine with other ingredients just before slow cooking. In general, cooking for 1 hour on High is the equivalent of cooking for If you are not ready to serve food immediately, switch to the Warm mode to hold foods until ready to serve. Tender vegetables, or those that you wish to be crisp-tender, should be added during the last 30 minutes of cooking time to prevent overcooking. Each time you remove the lid, you will lose heat and will need to add 15 to 20 minutes to your cooking time. If you do need to stir (or peek), lift the lid just slightly so that you can get the spoon or spatula in. A fat mop can be used to remove separated fat from slow cooked food by brushing it over the top. Alternatively, the food may be refrigerated, and the congealed fat can then be lifted off and discarded before reheating and serving. reheating – as the saying goes, stew or chili is always better the second day. Many slow-cooked foods such as stews benefit from cooling and refrigerating, then 2
Slow Cooker Cookbook - page 7
If using frozen foods, thaw completely before adding to Slow Cooker. For some recipes, you can assemble the ingredients, combine them in the ceramic To cut the fat from recipes, remove as much of the visible fat as possible from pot, cover and refrigerate the filled pot overnight. Place it in the cold Slow Cooker, and add 30 minutes to your projected cooking time. If your recipe calls for brown- ing or sautéing ingredients, do your browning and sautéing ahead, but refrigerate the ingredients separately. Combine before slow cooking. meats and poultry. Cook and drain all ground meats. Remove skin from poultry. Dried beans should be soaked overnight, then rinsed, drained and rinsed again be- fore cooking. Do not add salt or any acid to beans when cooking, as it will prevent them from softening completely. Dried beans can be cooked ahead, drained and frozen. Thaw before adding to your favorite recipes. soups, stocks, stews, and dried beans. The Slow Cooker is perfect for foods that require long, slow simmering, such as The Slow Cooker is the perfect way to cook items that require a “bain marie,” Cooking ground meats in the Slow Cooker without browning them first is not or water bath. We recommend starting out with hot water and cooking on High for most of these recipes. recommended, as ground meat has a high incidence of bacterial contamination. Ground meats used in the Slow Cooker should be browned first. We strongly advise against cooking a meatloaf in the Slow Cooker. (The Country Paté in our recipe book is an exception. The meat is ground fresh in the Cuisinart ® Food Processor and is cooked in a simmering water bath on the High Setting. When we tested with a probe thermometer, the Paté had reached safe food cooking temperature well within suggested U.S.D.A. recommendations.) Most of the recipes in this book are cooked on Low using the timer function, to al- low you maximum freedom to go on to do other tasks. Most meats are better when cooked on Low (slower) than on High, and the recipes are written as such. If you prefer to slow cook on High, cut the cooking time in half. 3
Slow Cooker Cookbook - page 8
To adapt your own recipes to the Slow Cooker: For most recipes, reduce the cooking liquid by at least 50% (soups are the exception). Liquids do not evaporate as they do in traditional cooking, and you often will end up with more liquid than when you began. day on Low setting. While it is not necessary to brown or sauté vegetables (onions, carrots, celery, peppers, etc.), it may add to the flavor. Browning meats adds to their taste and visual appeal, and helps to remove fat. roast, chuck or rump roast, beef bottom round, pork shoulder or Boston butt, lamb shoulder, venison, chicken legs and thighs. Particularly lean cuts such as boneless, skinless chicken breast or “new generation” pork loin or tenderloin may seem dry when prepared in a Slow Cooker. See list of meats that are best in Slow Cooker (page 6). In most cases, all ingredients can go in the Slow Cooker at once and can cook all Certain cuts of meat are more appropriate for Slow Cooker cooking: brisket, tip Dairy products (milk, sour cream, some cheeses) will break down and curdle cover. If a thinner soup is desired, add more liquid to taste. during slow cooking. Substitute canned evaporated milk or nonfat dry milk, or add dairy products during the last 30 minutes of cooking. When making soups, add solid ingredients to Slow Cooker and then liquid to If your recipe calls for precooked pasta – UNDERCOOK it. Add cooked rice to recipes during last hour of cooking. 4
Slow Cooker Cookbook - page 9
Important Guidelines The Slow Cooker should always be at least half full for best cooking results; how- Because the Slow Cooker heats and cooks at low temperatures, food should be at If foods are to be cooked the next day in the ceramic pot, do not store in the refrigerator overnight. containers up to 2 days, or frozen for future use. room temperature before it goes into the cooker. If the food is refrigerator tem- perature, then heat it on the high setting for about 2 hours to heat the contents to 140°F before changing to the low setting. ever, the Slow Cooker should never be more than three-quarters full (about 1½ inches from the top rim). Any leftover food should be removed from the ceramic pot and stored in plastic NEVER use the Slow Cooker to reheat food, as potentially harmful bacteria could develop during the slow cooking process. Remove food from the ceramic pot and reheat in a heat-safe container on a stovetop, or in an oven or microwave. Return food to the ceramic pot and keep warm in an oven, covering with foil, if desired. DO NOT use the glass lid in an oven. DO NOT place the ceramic pot on a stovetop or in a microwave. to room temperature before adding. Do not add frozen food such as meat or vegetables to Slow Cooker dishes. Heat When cooking meat, the USDA recommends setting the unit to High for one Avoid sudden temperature changes. Really cold food or water can crack a hot hour and then reducing the heat to Low. ceramic pot. They may not reach safe temperature in the proper amount of time. For food safety reasons, whole chickens should not be cooked in a Slow Cooker. Do not place the ceramic pot directly on a table or countertop. Never heat the ceramic pot when it is empty. Do not touch sides of Slow Cooker ceramic pot or Slow Cooker base while food Always use potholders or oven mitts when removing the lid or ceramic pot from the base after cooking. 5 is cooking.
Slow Cooker Cookbook - page 10
Suggested Foods Meats Beef/Veal: Choose cuts that are full of flavor and benefit from braising. › Arm pot roast › Beef brisket or corned beef brisket › Beef short ribs › Bottom round roast › Chuck or rump roast › Chuck shoulder steak › Veal shanks Pork: Less tender cuts work best – the lean “new generation pork” may become dry when cooked in Slow Cooker. › Boston butt roast › Pork shoulder pieces › Sausages › Country-style pork ribs (bone-in) › Pork shoulder or blade roast Lamb: Choose flavorful cuts that benefit from braising to tenderize. › Lamb shoulder › Lamb stew meat › Lamb shanks Poultry: Best choice: dark meat – bone-in and skinless. Breast meat can become dry in texture if cooked too long. › Chicken or turkey legs and thighs (remove skin to reduce fat) Game: Game generally tends to be less tender so it is perfect for the Slow Cooker. › Venison roasts or stew meat › Pheasant, duck thighs and legs 
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