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    200 Slow Cooker Creations
    200 Slow Cooker Creations
    200 Slow Cooker Creations
    Ebook220 pages58 minutes

    200 Slow Cooker Creations

    By Stephanie Ashcraft and Janet Eyring

    ()

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    About this ebook

    You don’t have to go hungry just because you’re in a hurry! Take a few minutes in the morning—and savor these dishes for supper.
     
    Use one of the many easy recipes in 200 Slow-Cooker Creations to create a mouthwatering meal in minutes. Just take five minutes to throw a few ingredients in the good ol' slow cooker in the morning and, come dinnertime, your meal will be ready to eat!
     
    Look through this extraordinary collection of timesaving recipes for chicken, beef, pork, turkey, and vegetables as well as soups, dips, drinks, and desserts—and discover an easier way to eat well.
     
    Includes recipes for: Asian Pork Wraps · Cherry Biscuit Cobbler • Cranberry Orange Bread • Sweet-and-Sour Meatballs • Ginger Ale Pot Roast • Honey-Mustard Chicken Stir-Fry • Veggie Lasagna • Salsa Fever Soup and much more
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateAug 1, 2010
    ISBN9781423617037
    200 Slow Cooker Creations
    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

      200 Slow Cooker Creations - 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. Do not overcook these recipes or rice will become mushy.

      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.

      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 half full to ensure proper cooking. If over 3/4 full, additional cooking time may be needed.

      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:

      One hour on high heat is equal to 2 to 2-1/2 hours on low heat. (High heat = 275 degrees; low heat = 200 degrees. Heat varies from brand to brand.)

      13. If your stoneware is removable, never place it on a hot stovetop burner.

      14. Root vegetables (onions, carrots, potatoes, turnips) take longer to cook than meat. Place vegetables around sides of slow cooker so they get the most direct heat.

      15. Tough, inexpensive meat cuts work well. The moist, gentle heat slowly tenderizes these cuts as they cook.

      16. Don’t add more liquid than a recipe calls for, as liquid is retained. It 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 mixed with water.

      17. Prepared jarred garlic may be substituted for minced garlic.

      18. Fresh chopped onion can be used in place of dried minced onion. One medium fresh onion equals 1/2 cup dried.

      19. 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, and cook for maximum recipe cooking time.

      20. 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.

      21. When baking breads or cakes, place 6 to 8 paper towels across the top of the slow cooker stoneware and then place the lid on top. This prevents the breads or cakes from becoming soggy.

      22. Searing meat before adding it to the slow cooker isn’t necessary, but it does add a richer taste.

      Happy slow cooking!

      Beverages

      Hot Chocolate

      Makes 10 to 15 servings

      4 to 5 cups nonfat dry milk

      1/2 to 3/4 cup baking cocoa

      3/4 to 1 cup sugar

      2 teaspoons vanilla

      11 cups water

      Whipped cream (optional)

      Mini chocolate chips (optional)

      Combine all ingredients except whipped cream and chocolate chips in a 4-1/2- to 6-quart slow cooker. Cover and cook on low heat for 3 to 4 hours, stirring occasionally. Serve each cup topped with whipped cream and chocolate chips, if desired.

      Mallow-Mint Hot Chocolate

      Makes 10 to 15 servings

      4 to 5 cups nonfat dry milk

      1/2 to 3/4 cup baking cocoa

      3/4 to 1 cup sugar

      2 teaspoons mint extract

      11 cups water

      Miniature marshmallows

      Combine all ingredients except marshmallows in a 4-1/2- to 6-quart slow cooker. Cover and cook on low heat for 3 to 4 hours, stirring occasionally. Serve each cup with marshmallows sprinkled over top.

      Almond Hot Chocolate

      Makes 10 to 15 servings

      4 to 5 cups nonfat dry milk

      1/2 to 3/4 cup baking cocoa

      3/4 cup sugar

      2 teaspoons almond extract

      11 cups water

      Whipped cream (optional)

      Cinnamon (optional)

      Combine all ingredients except whipped cream and cinnamon in a 4-1/2- to 6-quart slow cooker. Cover and cook on low heat for 3 to 4 hours, stirring occasionally. Serve each cup topped with whipped cream and a dash of cinnamon, if desired.

      Rich Holiday Cocoa

      Makes 12 servings

      10 cups milk

      3/4 cup sugar

      3/4 cup cocoa

      1/2 teaspoon salt

      2 cups hot water

      Candy canes

      Miniature marshmallows

      Pour milk into a 4-1/2- to 6-quart slow cooker and turn on high heat. Mix together the sugar, cocoa, salt, and hot water in a heavy saucepan. Boil for 3 minutes, stirring often. Pour into milk and stir. Cover and cook on high heat for 2 to 2-1/2 hours, stirring occasionally. Serve each cup with a candy cane and marsh-mallows sprinkled over top.

      Strawberry-Banana Apple Cider

      Makes 16 servings

      1 gallon apple cider or apple juice

      2 cinnamon sticks

      1 small box strawberry-banana gelatin

      Pour apple cider into a 4-1/2- to 6-quart slow cooker. Add the cinnamon sticks. Cover and cook on high

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