365 Slow Cooker Suppers by Stephanie O'Dea PDF

By Stephanie O'Dea

ISBN-10: 1118230817

ISBN-13: 9781118230817

Gradual cooker lovers love their units simply because they're effortless to take advantage of and make allowance domestic chefs to shop for cheap cuts of meat that turn into fall-off-the-bone delicate. The problem is discovering well-tested recipes, and that's the place best-selling writer Stephanie O'Dea is available in, together with her wildly renowned web site (crockpot365.blogspot.com) that pulls greater than one million viewers a month. moreover, O'Dea has made quite a few nationwide morning exhibit appearances, together with on Good Morning America. fanatics were clamoring for a brand new cookbook, and this one ties on to her site with 365 recipes. each recipe is written with gluten-free concepts, so there's a huge secondary viewers for this publication. Full-color images will extra attract sluggish cooker fanatics, making this vital assortment.

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Extra info for 365 Slow Cooker Suppers

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26 ] Antipasto and Salad Pickled Eggplant Caponata 8 to 12 servings from Sicily There is no English word for the most famous Sicilian appetizer, which is sold in cans or jars under its own name or under its diminutive: caponatina. Preserve it in sterilized jars or in the refrigerator, where it will keep for weeks. 4 medium-size eggplants 11/2 cups olive oil 4 large onions, cut into thin slices 1 cup drained canned Italian plum tomatoes, strained through a sieve or pureed in blender 4 celery stalks, peeled and cut into 1/2-inch dice 1/2 cup drained capers 1/2 cu p minced parsley 16 black olives, pitted and chopped 2 tablespoons pine nuts (pignoli) 1/2 cu p red-wine vinegar 1/4 cup sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper l/S teaspoon hot red pepper flakes, or to taste lettuc� leaves Peel eggplants and cut them into I-inch pieces.

Before serving, pour off most of the liqUid in which the mushrooms cooked, and sprinkle mushrooms with the pars­ ley. [ 26 ] Antipasto and Salad Pickled Eggplant Caponata 8 to 12 servings from Sicily There is no English word for the most famous Sicilian appetizer, which is sold in cans or jars under its own name or under its diminutive: caponatina. Preserve it in sterilized jars or in the refrigerator, where it will keep for weeks. 4 medium-size eggplants 11/2 cups olive oil 4 large onions, cut into thin slices 1 cup drained canned Italian plum tomatoes, strained through a sieve or pureed in blender 4 celery stalks, peeled and cut into 1/2-inch dice 1/2 cup drained capers 1/2 cu p minced parsley 16 black olives, pitted and chopped 2 tablespoons pine nuts (pignoli) 1/2 cu p red-wine vinegar 1/4 cup sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper l/S teaspoon hot red pepper flakes, or to taste lettuc� leaves Peel eggplants and cut them into I-inch pieces.

Simmer covered over low heat for about 15 minutes. Add the water and simmer covered for 15 more minutes. In a soup tureen, beat the eggs with the Par­ mesan. Pour the soup over the mixture, stirring to amalgamate soup and eggs. Serve hot. NOTE: This soup can be made in half the time given above, but the taste is better when it is cooked longer since the ingredients will have the time to blend properly. Paparot 1 pound fresh spinach, or 20 ounces frozen chopped spinach 4 tablespoons butter 2 tablespoons flour 1 garlic clove, mashed 4 to 6 servings from Trieste 6 to 7 cups hot chicken or beef bouillon 3 tablespoons yellow cornmeal salt freshly ground pepper Trim and wash the spinach, using several changes of water.

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365 Slow Cooker Suppers by Stephanie O'Dea


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