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    Taste of Home Slow Cooker Mini Binder
    Taste of Home Slow Cooker Mini Binder
    Taste of Home Slow Cooker Mini Binder
    Ebook289 pages1 hour

    Taste of Home Slow Cooker Mini Binder

    By Editors at Taste of Home

    3/5

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    About this ebook

                                                 

    Our Top 100 Slow Cooker recipes all in one adorable little binder! 

    Taste of Home Slow Cooker Mini Binder features 100 mouthwatering recipes--all of the hearty, stick-to-your-ribs comfort foods you love—in one new collection.  It’s never been easier (or more delicious) to take advantage of the time-saving convenience slow cookers have to offer than with this spectacular new cookbook from Taste of Home.
    LanguageEnglish
    PublisherTrusted Media Brands
    Release dateFeb 21, 2017
    ISBN9781617656156
    Taste of Home Slow Cooker Mini Binder
    Author

    Editors at Taste of Home

                                                

    Read more from Editors At Taste Of Home

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      Book preview

      Taste of Home Slow Cooker Mini Binder - Editors at Taste of Home

      © 2017 RDA Enthusiast Brands, LLC 1610 N. 2nd St., Suite 102, Milwaukee WI 53212 All rights reserved. Taste of Home is a registered trademark of RDA Enthusiast Brands, LLC.

      EDITORIAL

      Editor-in-Chief: Catherine Cassidy

      Vice President, Content Operations: Kerri Balliet

      Creative Director: Howard Greenberg

      Managing Editor, Print & Digital Books: Mark Hagen

      Associate Creative Director: Edwin Robles Jr.

      Editors: Hazel Wheaton, Christine Rukavena

      Art Directors: Maggie Conners, Raeann Thompson

      Layout Designer: Catherine Fletcher

      Editorial Production Manager: Dena Ahlers

      Editorial Production Coordinator: Jill Banks

      Copy Chief: Deb Warlaumont Mulvey

      Copy Editors: Ellie Piper, Dulcie Shoener, Chris McLaughlin

      Contributing Copy Editor: Kristin Sutter

      Editorial Intern: Maddie Rashid

      Editorial Services Administrator: Marie Brannon

      Content Director: Julie Blume Benedict

      Senior Digital Editor: Kelsey Mueller

      Food Editors: Gina Nistico; James Schend; Peggy Woodward, RDN

      Recipe Editors: Sue Ryon (lead), Irene Yeh

      Test Kitchen & Food Styling Manager: Sarah Thompson

      Test Cooks: Nicholas Iverson (lead), Matthew Hass

      Food Stylists: Kathryn Conrad (lead), Lauren Knoelke, Shannon Roum

      Prep Cooks: Bethany Van Jacobson (lead), Melissa Hansen, Aria C. Thornton

      Culinary Team Assistant: Maria Petrella

      Photography Director: Stephanie Marchese

      Photographers: Dan Roberts, Jim Wieland

      Photographer/Set Stylist: Grace Natoli Sheldon

      Set Stylists: Melissa Franco (lead), Stacey Genaw, Dee Dee Jacq

      Set Stylist Assistant: Stephanie Chojnacki

      Business Architect, Publishing Technologies: Amanda Harmatys

      Solutions Architect, Publishing Technologies: John Mosey

      Business Analyst, Publishing Technologies: Kate Unger

      Junior Business Analyst, Publishing Technologies: Shannon Stroud

      Editorial Business Manager: Kristy Martin

      Rights & Permissions Associate: Samantha Lea Stoeger

      Editorial Business Associate: Andrea Meiers

      BUSINESS

      Vice President, Group Publisher: Kirsten Marchioli

      Publisher: Donna Lindskog

      Business Development Director, Taste of Home Live: Laurel Osman

      Promotional Partnerships Manager, Taste of Home Live: Jamie Piette Andrzejewski

      TRUSTED MEDIA BRANDS, INC.

      President & Chief Executive Officer: Bonnie Kintzer

      Chief Financial Officer: Dean Durbin

      Chief Marketing Officer: C. Alec Casey

      Chief Revenue Officer: Richard Sutton

      Chief Digital Officer: Vince Errico

      Senior Vice President, Global HR & Communications: Phyllis E. Gebhardt, SPHR; SHRM-SCP

      General Counsel: Mark Sirota

      Vice President, Magazine Marketing: Christopher Gaydos

      Vice President, Operations: Michael Garzone

      Vice President, Consumer Marketing Planning: Jim Woods

      Vice President, Digital Product & Technology: Nick Contardo

      Vice President, Financial Planning & Analysis: William Houston

      Publishing Director, Books: Debra Polansky

      For other Taste of Home books and products, visit us at tasteofhome.com.

      International Standard Book Number: 978-1-61765-615-6

      Cover Photographer: Jim Wieland

      Set Stylist: Dee Dee Jacq

      Food Stylist: Shannon Roum

      Pictured on title page: Upside-Down Frito Pie

      Pictured on front cover: Sweet & Tangy Beef Roast

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      @tasteofhome

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      To find a recipe tasteofhome.com

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      TABLE OF CONTENTS

      There’s Always Time for Home Cooking!

      10 Top Tips for Slow Cooking

      Soups, Sides & Sandwiches

      Beef Entrees

      Chicken & Turkey Favorites

      Other Main Dishes

      Snacks & Sweets

      Index

      General Index

      Alphabetical Index

      There’s Always Time for

      Home Cooking!

      Everyone is busy these days—adults who work long hours, kids who have full schedules of after-school activities—and home-cooked meals too often fall by the wayside. But in this era of constant time crunches, the slow cooker has become a go-to kitchen tool that brings home-cooked food back to the tables of even the busiest cooks.

      It’s all about flexibility. By using a slow cooker, you can do prep work on your own schedule and eat when you’re ready. Load the cooker in the morning; a delicious, hot meal will be ready to serve when you get home. Slow cookers also free up oven and stovetop space when you’re fixing multi-course meals, and enable you to carry dishes along to an office party or keep a tasty treat warm on a weekend buffet.

      Taste of Home Slow Cooker includes 100 recipes that let you take advantage of the possibilities—whether you’re making main courses, side dishes, even desserts! Throughout, you’ll find tips that will help you make the most of your slow cooker and achieve the depth of flavor that slow cooking brings out.

      HOW TO KEEP YOUR COOKER CLEAN

      • Allow the stoneware insert to cool before rinsing it. Wash it in the dishwasher or sink with warm, soapy water.

      • Do not use abrasive cleansers.

      • Use a damp sponge to clean the metal base. Do not soak the base in water.

      • To remove white mineral stains from the insert, fill the cooker with hot water mixed with 1 cup of white vinegar and heat on high for two hours. Empty the insert, let it cool, and wash as usual.

      10 TOP TIPS FOR SLOW COOKING

      CHOOSE THE RIGHT CUT OF MEAT. Lower-prestige (and lower-cost!) cuts work better than leaner cuts. Fat breaks down during the cooking process, so the marbling inside the meat will result in a dish that melts in your mouth. Go for dark meat when cooking poultry.

      DON’T PEEK! Each time you open the cooker, you'll need to add 15-20 minutes of cooking time. Unless the recipe calls for adding ingredients during the cooking process—hands off!

      AVOID TEMPERATURE SHOCKS. If you’re using a cooker with a ceramic insert, avoid any sudden temperature changes. Put a dish towel on a cold work surface before setting the hot insert down. Don't transfer an insert from the refrigerator to a preheated base; start with an unheated base, or let the insert come to room temperature first.

      THAW THE FROZEN BITS. Thaw frozen food before adding it to the slow cooker (unless the recipe specifies otherwise). Frozen ingredients lower temperatures inside the cooker and increase the chance of bacteria growing.

      DON’T OVERFILL IT. Fill the slow cooker between one-half and two-thirds full.

      GO EASY ON THE ALCOHOL. Alcohol won’t evaporate, so use it sparingly or go for a nonalcoholic option. If you brown the meat, use wine to deglaze the pan, then pour the liquid into the slow cooker. This technique will burn off the alcohol but leave the flavor.

      ADD DAIRY LATE. Dairy breaks down, or separates, in a slow cooker, so add yogurt or sour cream in the final mix stage, just before serving.

      USE LESS LIQUID. Liquids given up by the ingredients will remain in the pot instead of evaporating. That’s why many recipes call for condensed soup instead of liquid broth or stock. When adapting a traditional recipe for your slow cooker, reduce the liquid by a third.

      DON’T LET IT GET COLD. If you won't be home when the cooking time is up, be sure the cooker will switch itself to Warm. Temperatures between 40-140° are where bacteria thrive.

      HALVE THE TIME BY DOUBLING THE SETTING. On most models, Low is 170° and High is 280°. Cooking on low takes twice as long as cooking on high. For many (not all) recipes, cranking up the heat will cut down the cook time.

      SOUPS, SIDES &

      SANDWICHES

      SO-SIMPLE MINESTRONE

      Even the die-hard meat lovers in your family won’t be able to get enough of this savory meatless soup. If you prefer a thicker consistency, mash half of the garbanzo beans before adding them to the slow cooker.

      —PAULA ZSIRAY LOGAN, UT

      PREP: 10 MIN.

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