Best Slow Cooker Cookbook Ever: Versatility and Inspiration for New Generation Machines - Softcover

Haughton, Natalie

Softcover

ISBN 10: 0060172665 ISBN 13: 9780060172664

Publisher: William Morrow Cookbooks, 1995

Synopsis

SLOW AND EASY

It's said that good things come to those who wait -- and that's certainly true for anyone who owns an electric crockery slow cooker.Working cooks and busy parents can relax. Most recipes just combine all the ingredients in the pot and let you simply walk away while dinner simmers throughout the day -- or overnight. Delicious family suppers become a snap with The Best Slow Cooker Cookbook Ever

Contemporary recipes include appetizers and snacks, soups and chowders, chilies and stews, chicken and meats, vegetables, side dishes, and condiments. Spanish Chicken with Olives, Spicy Pineapple pork Chili, and Apricot Glazed Chicken are just a few. There's a chapter that's "Mainly Meatless" and one that offers a sumptuous variety of desserts -- Chocolate Raspberry Strata, Berry Peach Cobbler,Lemon Cheesecake -- and hot drinks.

About this title

About the Author

Natalie Haughton is food editor of the Los Angeles Daily News and author of Cookies, The Best Slow Cooker Cookbook Ever, and 365 Great Chocolate Desserts. As a busy working mother, she has been creating one-dish meals for her husband and two children for more than two decades.

From the Back Cover

SLOW AND EASY

It's said that good things come to those who wait -- and that's certainly true for anyone who owns an electric crockery slow cooker.Working cooks and busy parents can relax. Most recipes just combine all the ingredients in the pot and let you simply walk away while dinner simmers throughout the day -- or overnight. Delicious family suppers become a snap with The Best Slow Cooker Cookbook Ever

Contemporary recipes include appetizers and snacks, soups and chowders, chilies and stews, chicken and meats, vegetables, side dishes, and condiments. Spanish Chicken with Olives, Spicy Pineapple pork Chili, and Apricot Glazed Chicken are just a few. There's a chapter that's "Mainly Meatless" and one that offers a sumptuous variety of desserts -- Chocolate Raspberry Strata, Berry Peach Cobbler,Lemon Cheesecake -- and hot drinks.

Excerpt. © Reprinted by permission. All rights reserved.

White Bean Turkey Chili

Makes 6 to 8 Servings

For best-tasting results, use ground turkey breast, which is available prepackaged in most supermarkets, for this chili.

1 pound ground turkey breast
2 tablespoons plus 2 teaspoons chili powder
1 tablespoon ground cumin
1 teaspoon sweet Hungarian paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 teaspoon freshly ground pepper
1 (7-ounce) can diced green chiles
1(16-ounce) package dried small white beans, rinsed, drained, and picked over
4 cups very hot water
2 medium onions, chopped

1. Crumble the turkey into a large hot skillet. Cook over medium-high heat, stirring often, until the turkey is cooked through, 7 to 10 minutes. Drain off any liquid. Turn into a 4-quart electric slow cooker. Add the chili powder, cumin, paprika, garlic powder, seasoned salt, and pepper. Mix well. Stir in the green chiles, beans, water, and onions.

2. Cover and cook on the high heat setting 1 hour. Reduce the heat setting to low and continue cooking 8 to 9 hours, or until the beans are tender.

Mascarpone Cheesecake with Blackberry Sauce

Makes 8 to 10 Servings

This creation was inspired by one I sampled at Stars Cafe in San Francisco a few years back. Mascarpone, a soft Italian fresh cheese, is now available in the cheese section of many supermarkets

1 cup finely ground amaretti cookies or coconut macaroon cookies (or 1/2 cup graham cracker crumbs mixed with 1/2 cup flaked coconut)
3 tablespoons butter, melted
2 (8-ounce) packages cream cheese, softened
1/2 pound mascarpone cheese
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 (16-ounce) package frozen unsweetened blackberries or raspberries, thawed
1/2 cup powdered sugar

1. in a medium bowl, mix together the cookie crumbs and melted butter until well mixed. Press into the bottom and 1/2 inch up the side of an 8-inch springform pan.

2. in a food processor, combine the cream cheese, mascarpone, granulated sugar, eggs, and vanilla. Process until smooth and creamy. Scrape the cheese filling into the crust.

3. Place a vegetable steamer or other low rack on the bottom of a 5-quart electric cooker. Pour 1 cup hot water into cooker. Set the cheesecake on the rack.

4. Cover and cook on the high setting about 3 hours, or until set. (Do not attempt to cook on the low heat setting for a longer time.) Remove the lid from the cooker and turn off the cooker. Allow the cheesecake to stand in the cooker until cool

Edition details

• Publisher: William Morrow Cookbooks
• Publication date: 1995
• Language: English
• ISBN 10: 0060172665
• ISBN 13: 9780060172664
• Binding: Spiral-bound
• Edition number: 1
• Number of pages: 224