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101 More Things To Do With a Slow Cooker
By Stephanie Ashcraft and Janet Eyring
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About this ebook
Easy one-pot recipes filled with the flavors of autumn, from the New York Times-bestselling author of 101 Things to Do with a Slow Cooker.
Autumn Brew, Fall Harvest Chowder, warm Honey Wheat Bread . . . fall is coming, and there's no better time to plug in that amazing kitchen contraption known as the slow cooker. The slow cooker can do what no oven or stovetop burner can—cook flavorful and healthy food while its owner goes blissfully about the business of the day.
Make Citrus Glazed Chicken • Apple Cranberry Pork Chops • Creamy Mushroom Turkey • Perfect Peach Cobbler • Dulce de Leche • Spicy Rice Casserole • Christmas Hot Chocolate • Grandma’s Saucy Meat Loaf and more
Author
Stephanie Ashcraft
Stephanie Ashcraft, author of the original 101 Things To Do With A Cake Mix, has taught cooking classes based on the tips and meals in her cookbooks for almost twenty years. She lives in Tucson, Arizona.
Read more from Stephanie Ashcraft
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Book preview
101 More Things To Do With a Slow Cooker - Stephanie Ashcraft
Helpful Hints
1. For healthier versions of slow cooker meals, use reduced-fat soups and reduced-fat or light sour cream and cream cheese. Ground turkey can be used in place of ground beef.
2. Ground beef or turkey should be browned and drained before adding to slow cooker.
3. Fresh milk, cream, sour cream, and cream cheese should be added during the last hour of cooking to prevent curdling. Evaporated milk does not curdle and can be substituted for fresh milk in most recipes.
4. Long-grain converted rice is recommended for rice dishes.
5. To test the cooking temperature of a slow cooker, fill it 3/4 full of water, cover, and turn on high heat for 4 hours. With an instant heat thermometer, test water immediately after lid is removed-temperature should be at least 180 degrees. If it is lower, we recommend replacing the slow cooker. If it is higher, check all recipes for doneness after 3 hours of cooking time.
6. As a general rule, lifting the lid off the slow cooker lengthens the cooking time by 15 to 30 minutes.
7. Stirring is generally not necessary until time to serve.
8. Your slow cooker should be at least 1/2 full to ensure proper cooking.
9. Recipes that contain raw poultry or beef should cook a minimum of 3 hours on high heat. Combinations of raw meat and fresh vegetables should cook at least 4 hours on high heat.
10. To make cleanup easier, spray the inside of the slow cooker stoneware with nonstick cooking spray before adding ingredients.
11. At cleanup, cool the stoneware liner somewhat before adding water; this will prevent cracking.
12. Adapting favorite oven recipes to a slow cooker:
13. One hour on high heat is equal to 2 to 2-1/2 hours on low heat. (High heat=275-300 degrees; low heat=200 degrees. Heat varies from brand to brand.)
14. If your stoneware is removable, never place it on a hot stovetop burner.
15. Root vegetables (onions, carrots, potatoes, turnips) take longer to cook than meat. Place vegetables on bottom and around sides of slow cooker so they get the most direct heat.
16. Tough, inexpensive meat cuts work well. The moist, gentle heat slowly tenderizes these cuts as they cook.
17. Don't add more liquid than a recipe calls for, as liquid is retained.
18. If there's too much liquid at the end of cooking time and you want to thicken it, stir in some instant mashed potato flakes, instant tapioca, flour, or cornstarch.
19. Prepared jarred garlic may be substituted for minced garlic.
20. Recipes can be assembled and stored in the refrigerator the night before (unless they call for uncooked pasta). In the morning, place cold stoneware in cold electrical base. DO NOT PREHEAT ELECTRICAL BASE. Once stoneware is in place, turn to preferred heat setting.
21. To remove scratches from stoneware, use Bon Ami or vinegar and baking soda. Baking soda also works well to clean the electrical base. DO NOT SUBMERGE ELECTRICAL BASE IN WATER.
Happy slow cooking!
Beverages
Christmas Hot Chocolate
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