By Victoria Shearer
Cookbook writer Victoria Shearer searched the globe for slow-cooked culinary classics and switched over them to be used within the modern day gradual cooker. an excellent device for trendy households, the sluggish cooker slowly chefs parts to mouthwatering perfection giving the prepare dinner time to do different issues. make a choice from delectable dishes of all flavors and forms, together with Italian sauces and pasta dishes, French stews, Moroccan tagine, Indian curries, nearby chilis, and lots of extra. comprises recipes for soups, sauces, major dishes, aspect dishes, snacks, and cakes.
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Extra resources for Slow Cooker Classics from Around the World
Reserve bacon grease in skillet. Place flour, salt, and pepper in a large freezer-weight zipper bag. Add meat in batches. Close bag and shake until meat is well coated with flour. Transfer floured meat to a dinner plate. Repeat with remaining pieces of meat. Heat bacon grease in skillet over medium heat. Brown meat in batches. Transfer browned meat to a 5-quart slow cooker. ) Place garlic, tomato paste, soup, onion soup mix, and wine in a medium bowl. Whisk until ingredients are well combined. Pour wine mixture into slow cooker.
You’ll find useful information for substitutions, innovations, serving ideas, and ingredient sources. In the back of the book, look for the detailed pantry, refrigerator, and freezer list, which shows every ingredient you’ll need to prepare any recipe in this book as well as necessary kitchen equipment and supplies. You’ll also find must-read Slow Cooker Do’s and Don’ts and Slow Cooking Tips that will help you unlock the mysteries of successfully slow cooking the global classic cuisine featured in this book.
Makes: 6 cups Chardonnay Pumpkin Sausage Sauce -4 Perfect for Halloween night supper over a steaming plate of penne pasta, this pumpkin sauce is smooth, rich, and flavorful. To make the most of pumpkin season, clean and cook fresh pumpkin much as you would a butternut squash — baked and scooped from shell or peeled and boiled or steamed. 1 pound pork sausage, like Jimmy Dean � teaspoon crushed red pepper flakes 1 cup chopped sweet onions, like Vidalia 10 cloves garlic, thinly sliced 1 tablespoon snipped fresh sage or 1 teaspoon dried sage leaves 1 (15-ounce) can pumpkin puree (or 1½ to 2 cups cooked pureed pumpkin) � cup chardonnay wine 1½ cups College Inn White Wine & Herb Culinary Broth � teaspoon salt ⅛ teaspoon ground cinnamon 1 tablespoon sugar Place sausage and red pepper flakes in a large nonstick skillet over medium heat.