By Better Homes and Gardens

Library reproduction with DRM removed.
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You'll by no means run out of meal rules to your sluggish cooker with this large, photo-filled compendium

The moment ebook within the final sequence, following The final Cookie Book, this vast number of recipes will hold your sluggish cooker nutrition scrumptious and intriguing for years yet to come. There's far more the following than simply pot roasts and stews; this publication deals recipes for major classes, appetizers, aspects, or even muffins and breakfast. With all that, you'll by no means lack for concepts again!

Nearly 500 pages in size and full of full-color pictures and hundreds and hundreds of artistic recipes—The final sluggish Cooker ebook is very much at an excellent price.

• contains four hundred recipes, together with major dishes, appetizers and drinks, soups and stews, aspect dishes, breakfast, and desserts
• 2 hundred full-color photographs and a gorgeous layout might help motivate your subsequent sluggish cooker sensation
• positive aspects tips about changing a lot of your favourite traditional recipes for soups, stews, and roasts to allow them to be ready within the sluggish cooker
• an exceptional immense cookbook at a small price

Whether you've been utilizing your sluggish cooker for years and wish new principles or you're a first-timer searching for effortless dinner suggestions, this can be the last word sluggish cooker ebook for you.

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Quick preview of Better Homes and Gardens The Ultimate Slow Cooker Book: More than 400 recipes from appetizers to desserts (Better Homes & Gardens Ultimate) PDF

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Additional resources for Better Homes and Gardens The Ultimate Slow Cooker Book: More than 400 recipes from appetizers to desserts (Better Homes & Gardens Ultimate)

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Upload meat. Pour salsa and the water over combination in cooker. three hide and cook dinner on low-heat surroundings for eight to nine hours or on high-heat surroundings for four to 41⁄2 hours. If wanted, serve with cornbread. food evidence in line with serving: 302 cal. , nine g overall fats (2 g sat. fat), 50 mg chol. , 1311 mg sodium, 28 g carbo. , five g nutritional fiber, 30 g protein. busy-day beef-vegetable soup prep: 20 mins cook dinner: eight to ten hours (low) or four to five hours (high) makes: four servings vintage constituents make up this red meat soup. if you happen to want, use frozen lower eco-friendly beans or soybeans (edamame) rather than the peas. 1 pound boneless red meat chuck pot roast 11⁄2 cups 1⁄2-inch items carrots (3 medium) 1 cup 1⁄2-inch items peeled potatoes (2 small) 1⁄2 cup chopped onion (1 medium) 1⁄2 teaspoon salt 1⁄2 teaspoon dried thyme, beaten 1 bay leaf 2 14. 5-ounce cans diced tomatoes, undrained 1 cup water 1⁄2 cup frozen peas clean parsley sprigs (optional) 1 Trim fats from meat. reduce meat into 3⁄4-inch items. In 31⁄2- or 4-quart gradual cooker mix meat, carrots, potatoes, and onion. Sprinkle with salt and thyme; upload bay leaf. Pour tomatoes and the water over combination in cooker. 2 conceal and cook dinner on low-heat surroundings for eight to ten hours or on high-heat atmosphere for four to five hours. eliminate and discard bay leaf. Stir in peas. If wanted, garnish every one serving with parsley. foodstuff proof consistent with serving: 269 cal. , four g overall fats (1 g sat. fat), sixty seven mg chol. , 746 mg sodium, 29 g carbo. , four g nutritional fiber, 28 g protein. barley-beef soup prep: 25 mins prepare dinner: eight to ten hours (low) or four to five hours (high) makes: eight (11⁄3-cup) servings Barley provides a toothsome texture to this juicy pork soup. test utilizing lamb rather than beef—it’s an outstanding fit for the barley. 1 tablespoon vegetable oil 12 oz. pork or lean lamb stew meat, lower into 3⁄4- to 1-inch items four 14-ounce cans pork broth 1 14. 5-ounce can diced tomatoes, undrained 1 cup chopped onion (1 huge) 1 cup 1⁄2-inch slices peeled parsnip or 1⁄2-inch items peeled potato 1 cup frozen combined greens 2⁄3 cup quick-cooking barley 1⁄2 cup chopped celery (1 stalk) 1 teaspoon dried oregano or basil, overwhelmed 1⁄4 teaspoon flooring black pepper 2 cloves garlic, minced 1 bay leaf 1 In a wide skillet warmth oil over medium-high warmth. prepare dinner meat in sizzling oil till brown. Drain off fats. 2 In a five- or 6-quart gradual cooker mix meat, broth, tomatoes, onion, parsnip, frozen combined greens, barley, celery, oregano, pepper, garlic, and bay leaf. three conceal and cook dinner on low-heat surroundings for eight to ten hours or on high-heat surroundings for four to five hours. eliminate and discard bay leaf. nutrients proof consistent with serving: 171 cal. , four g overall fats (1 g sat. fat), 25 mg chol. , 865 mg sodium, 20 g carbo. , four g nutritional fiber, thirteen g protein. pork and bean ragout prep: 10 mins prepare dinner: eight to ten hours (low) or four to five hours (high) makes: 6 servings here's a five-ingredient red meat stew that may simply be made in a couple of minutes. if you purchase precut stew meat, chop up the larger items if worthwhile. 1 pound pork stew meat, reduce into 3⁄4- to 1-inch items 1 16-ounce can kidney beans, rinsed and tired 1 15-ounce can tomato sauce with onion and garlic 1 14.

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