Five Ingredients or Less Slow Cooker Cookbook
Format: PDF / Kindle (mobi) / ePub
Stephanie O’Dea, New York Times best-selling author of Make It Fast, Cook It Slow and 365 Slow Cooker Suppers, is back with her easiest assortment of recipes ever in Five Ingredients or Less Slow Cooker Cookbook. Just because these recipes are a breeze to throw together doesn’t mean they’re lacking in flavor or creativity. O’Dea knows how to make standard slow-cooker fare delectable, with recipes like Pulled Pork Jalapeño Dip, Pureed Pumpkin Soup, and Cornbread Casserole, while also providing plenty of unexpected slow-cooker dishes like Ginger Glazed Mahi Mahi, Artichoke Angel Hair Pasta, Flan, and Cheesecake. There is also a whole chapter for vegetarian meals, as well as gluten-free options for every recipe in the book. And she does it all with five ingredients or less!
flour (I use Pamela’s Baking Mix as my gluten-free all-purpose flour) Beans (dried and canned; if using canned, opt for low-sodium varieties) Beef chuck roast and stew meat Broth (chicken, beef, and vegetable, as well as bouillon) Brown and white rice (long grain and instant) Butter Canned tomatoes Cheese Chicken thighs and breast pieces Cornstarch Cottage cheese Cream (heavy and half-and-half) Cream cheese Eggs Fish (frozen tilapia, salmon, and catfish fillets) Fresh fruit (apples and bananas)
sugar, salt, and pepper. Remove from the heat, and add the cream. Pour this sauce evenly over the top of the corn. Stir to combine. Cover and cook on Low for 5 to 6 hours or on High for about 3 hours. The Verdict Yum. I might have had a third helping of this corn, cold and right out of the crock, while I was cleaning the kitchen after a dinner party. The bit of sugar really wakes this dish up, and will make it one of your new go-to recipes for entertaining. Serve this with your favorite
kosher salt � teaspoon ground black pepper � cup sweetened dried cranberries � cup golden raisins 2 cups boiling water Use a 6-quart slow cooker. Place the chicken pieces in the insert, and add the garlic powder, salt, and pepper. In a small mixing bowl, let the dried cranberries and raisins soak in the boiling water for about 15 minutes. Drain, and add the plumped fruit to the insert. Cover and cook on Low for 7 hours or on High for about 4 hours. Serve each portion with a spoonful of
cup dark brown sugar 8 ounces (approximately 50) salted crackers (I use gluten-free) 1 (16-ounce) bag semisweet mini chocolate morsels Use a 4- or 6-quart slow cooker. Add the butter and sugar to the insert. Cover and cook on High for 1 hour, then stir. Continue to cook on High for an additional 30 to 60 minutes, or until the butter has fully melted and the brown sugar has dissolved. While the butter and brown sugar are melting, spread out a length of parchment paper onto your kitchen countertop,
Pizza Pasta Portobello, Teriyaki Quiche Risotto Mustard Baked Salmon Dijon Bass Honey, Tenderloin Honey Dijon Salmon Sweet Hot Salmon N Nachos or Tacos, Chipotle Pork Nuts Brown Sugar and Pecan–Topped Yams Cinnamon Walnuts and Pecans Mint and Pistachio–Crusted Lamb Roast PayDay Chex Mix Rosemary Roasted Pecans Sea Salt Sweet Potatoes Smoky Snack Mix O Oats Simple Granola Steel-Cut, Apple Cider Steel-Cut Oatmeal Old Bay Seasoning, Homemade Onion Pork Chops, French