The 150 Best Slow Cooker Recipes: Hospital For Sick Children by Judith FinlaysonThe 150 Best Slow Cooker Recipes: Hospital For Sick Children by Judith Finlayson

The 150 Best Slow Cooker Recipes: Hospital For Sick Children

byJudith Finlayson

Paperback | September 1, 2001

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Slow Cookers are the ideal appliance for today's lifestyle because they make meal preparation so manageable. An indispensable assistant, a slow cooker will help you prepare delicious food that requires a minimum of attention, while ensuring a maximum of success. But the recipes are key. In The 150 Best Slow Cooker Recipes, you'll find superb recipes that will exceed your expectations for not only preparing everyday meals, but also for entertaining -- from casual Friday nights to even the most challenging special occasions,

Everyone wants food that is easy and flavorful, whether it's an old favorite that evokes fond memories such as Classic Boeuf Bourguignon, Shepherd's Pie with Creamy Corn Filling or Pineapple Upside-Down Spice Cake. New taste sensations that reflect today's globalized world can be found in Pumpkin Soup with Shrimp and Lime, Stuffed Pot Roast in Cumin-Flavored Gravy or Thai-Style Coconut Flan. Old standards or new classics, The 150 Best Slow Cooker Recipes has an abundance of appetizing and dependable recipes.

150 Recipes -- 50+ Color Photographs
Dependable Tips and Techniques
Appetizers to Desserts
Make Ahead Ideas

Judith Finlayson is a journalist, speechwriter, and author on the subject of women with a life-long love of cooking. Twenty-five years ago, she began her career writing feature food articles, reviewing restaurants and developing recipes for magazines. Now she has integrated a wide range of cooking influences into an eclectic collecti...
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Title:The 150 Best Slow Cooker Recipes: Hospital For Sick ChildrenFormat:PaperbackDimensions:256 pages, 10.5 × 7.75 × 0.63 inPublished:September 1, 2001Publisher:Robert RoseLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0778800415

ISBN - 13:9780778800415

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Reviews

Rated 5 out of 5 by from I love this cookbook This is the best cookbook I have ever owned. It has a wide variety of recipes that are easy to make and always taste fantastic. I use my slow cooker all the time because of this cookbook and the newest one by the same author. I'm giving it to everyone for Christmas!!!
Date published: 2002-11-29

Read from the Book

Easy Chicken Paprikash This simple dish reminds me of my student days when, feeling very sophisticated, we often dined out at an inexpensive Hungarian restaurant, close to the campus. Chicken Paprikash with dumplings was the house specialty and it has remained a sentimental favorite ever since. For convenience, I've simplified the sauce and dispensed with the dumplings. I like to serve this with hot buffered noodles and a salad, instead. -- SERVES 6 Make ahead: This dish can be partially prepared the night before it is cooked. Complete Step 2, heating 1 tbsp (15 mL) oil in pan before softening onions. Cover and refrigerate overnight. The next morning, brown chicken (Step 1), or if you're pressed for time, omit this step and place chicken directly in stoneware. Continue cooking as directed in Step 3. 1 tbsp (15 mL) vegetable oil 3 lbs (1.5 kg) chicken pieces, skin on breasts, removed from legs and thighs 2 medium onions, finel chopped 1 clove garlic, minced 1 tbsp (15 mL) sweet paprika 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) cracked black peppercorns 2 tbsp (25 mL) all-purpose flour 1/4 cup (50 mL) condensed chicken broth (undiluted) 1 can (1 0 oz/284 mL) condensed tomato soup 1/2 cup (125 mL) sour cream 1/2 cup (125 mL) half-and-half cream 1/4 cup (50 mL) finely chopped dill Hot buttered noodles In a skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware. Reduce heat to medium. Add onions and cook until soft. Add garlic, paprika, salt, pepper and cook, stirring, for 1 minute. Sprinkle flour over mixture, stir well and cook for 1 minute. Add chicken broth and cook for 1 minute, until almost all evaporates. Remove pan from heat, stir soup into mixture. Pour mixture over chicken. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork. In a bowl, mix together sour cream and cream. Add to chicken along with dill. Stir well and serve over hot buttered noodles.

Recipe

Sample recipe from the Chapter on "Poultry" Easy Chicken Paprikash This simple dish reminds me of my student days when, feeling very sophisticated, we often dined out at an inexpensive Hungarian restaurant, close to the campus. Chicken Paprikash with dumplings was the house specialty and it has remained a sentimental favorite ever since. For convenience, I've simplified the sauce and dispensed with the dumplings. I like to serve this with hot buffered noodles and a salad, instead. -- SERVES 6 Make ahead: This dish can be partially prepared the night before it is cooked. Complete Step 2, heating 1 tbsp (15 mL) oil in pan before softening onions. Cover and refrigerate overnight. The next morning, brown chicken (Step 1), or if you're pressed for time, omit this step and place chicken directly in stoneware. Continue cooking as directed in Step 3. 1 tbsp (15 mL) vegetable oil 3 lbs (1.5 kg) chicken pieces, skin on breasts, removed from legs and thighs 2 medium onions, finel chopped 1 clove garlic, minced 1 tbsp (15 mL) sweet paprika 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) cracked black peppercorns 2 tbsp (25 mL) all-purpose flour 1/4 cup (50 mL) condensed chicken broth (undiluted) 1 can (1 0 oz/284 mL) condensed tomato soup 1/2 cup (125 mL) sour cream 1/2 cup (125 mL) half-and-half cream 1/4 cup (50 mL) finely chopped dill Hot buttered noodles In a skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware. Reduce heat to medium. Add onions and cook until soft. Add garlic, paprika, salt, pepper and cook, stirring, for 1 minute. Sprinkle flour over mixture, stir well and cook for 1 minute. Add chicken broth and cook for 1 minute, until almost all evaporates. Remove pan from heat, stir soup into mixture. Pour mixture over chicken. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork. In a bowl, mix together sour cream and cream. Add to chicken along with dill.  Stir well and serve over hot buttered noodles.    

Table of Contents

Introduction

  • Using Your Slow Cooker
  • Slow Cooker Tips
  • Pantry Ingredients
  • Dried Beans and Lentils

    Appetizers and Fondues

    • Sumptuous Spinach and Artichoke Dip
    • Chilly Dilly Eggplant
    • Bubbling Bacon and Horseradish Dip
    • Zesty Crab Spread
    • Sizzling Shrimp and Dill Pickle Dip
    • Hot Roasted Nuts
    • Classic Swiss Fondue
    • Creamy Italian Fondue
    • Hot Anchovy-Garlic Dunk
    • Nippy Cheddar Rabbit
    • Kids' Favorite Fondue

      Soups

      • Classic French Onion Soup
      • Savory Cheddar Cheese Soup
      • Split Green Pea Soup with Tarragon Cream
      • Luscious Fish Chowder
      • Seafood Gumbo
      • Pumpkin Soup with Shrimp and Lime
      • Vichyssoise
      • Cranberry Borscht
      • Sophisticated Mushroom Barley Soup
      • Sumptuous Celery Soup
      • Southwestern Corn and Roasted Red Pepper Soup
      • Peppery Cream of Turnip Soup
      • Caribbean Pepper Pot Soup
      • Pasta and Chickpea Soup with Garlic-Almond Picada
      • Minestrone with Garlic-Flavored Crostini
      • South American Black Bean Soup

        Beans, Lentils and Chilies

        • Texas-Style Chili Con Carne
        • Best-Ever White Chili
        • Beef Chili with Cornbread Topping
        • Turkey Chili with Black-Eyed Peas
        • Vegetarian Chili
        • Tuscan-Style Beans with Rosemary
        • Old-Fashioned Pork and Beans
        • Moors and Christians
        • Creamy Mexican Beans
        • Saucy Pinto Beans with Chorizo Sausage
        • Gingery Chickpeas in Spicy Tomato Gravy
        • Savory Chickpea Stew with Roasted Red Pepper Choulis
        • Succulent Succotash
        • Sausage and Lima Bean Stew
        • Potato-and-Cauliflower Dal with Spicy Shallots
        • Split Pea and Lentil Curry with Crispy Onions
        • Balsamic-Glazed Vegetables with Hearty Lentils

          Beef and Veal

          • East-West Pot Roast with Shiitake Mushroom Gravy
          • Stuffed Pot Roast in Cumin-Flavored Gravy
          • Easy Pot Roast with Rich Tomato Gravy
          • Low Country Pot Roast with Gingersnap Gravy
          • Beef Noodle Casserole with Cheddar-Crumb Topping
          • Great Goulash with Potato Dumpling
          • Greek Beef Stew with Onions and Feta Cheese
          • Classic Boeuf Bourguignon
          • Hearty Carbonnade
          • Cuban Picadillo with Pimento-Stuffed Olives
          • Braised Beef Curry with Fragrant Spices
          • South African Bobotie
          • Italian-Style Meat Loaf with Sage
          • Memories of Mortimer's Meat Loaf
          • Hot Italian Meatball Sandwiches
          • Brisket of Beef with Dilled Onion Gravy
          • Southwestern Brisket
          • Shepherd's Pie with Creamy Corn Filling
          • Ranch House Chicken Fried Steak
          • Saucy Swiss Steak
          • Steak with Black Bean Gravy
          • "Down Home" Smothered Steak
          • Stuffed Cabbage with Mushrooms, Tomatoes and Red Peppers
          • Hearty Short Ribs with Carrot-Studded Gravy
          • Korean-Style Short Ribs
          • Osso Buco with Lemon Gremolata
          • Blanquette of Veal Florentine with Porcini Mushroom Gravy
          • Dilled Veal Stew
          • Bullshot Veal Stew with a Twist

            Pork and Lamb

            • Pork Roast with Chili-Orange Sauce
            • Caribbean Pork Roast with Rum
            • Creamy Ragout of Pork with Wine-Soaked Prunes
            • Pork Stew with Sage-and-Onion Dumplings
            • Portuguese Pork with Clams
            • Pork Colombo
            • Pork Vindaloo
            • Leek and Sausage Shepherd's Pie
            • Sausage Pie with Polenta Crust
            • Old South Pulled Pork on a Bun
            • Spicy Pork Chops Florentine with Chickpeas
            • Savory Pork Chops with Sauerkraut
            • Pork Chops with Onions in Creamy Mustard Sauce
            • Country-Style Rib'n'Beans
            • Hearty Ribs with Rigatoni
            • Orange-Flavored Moroccan Lamb with Prunes
            • Lamb Keema
            • Lamb Korma with Spinach

              Poultry

              • Chicken Enchiladas
              • Easy Chicken Tacos
              • Shredded Chicken
              • Mexican-Style Chicken with Cilantro and Lemon
              • Easy Chicken Paprikash
              • Cheesy Chicken-Noodle Casserole
              • Homestyle Chicken with Gingersnap Gravy
              • Piquant Chicken Wings with Goat Cheese
              • French-Country Chicken with Olives
              • Tuscan Chicken with Sage
              • Italian-Style Braised Chicken
              • Chicken with White Beans and Chorizo
              • Indonesian Chicken
              • Spicy Chinese Chicken
              • Roast Chicken in Tarragon-Cream Sauce
              • Mellow Chicken Curry
              • Turkey Breast Madras
              • Turkey Wings with Corn and Red Pepper Gravy
              • Turkey Mole
              • Southwestern Turkey Pot Pie with Cornbread Cheddar Crust

                Fish, Seafood and Vegetarian Favorites

                • Jambalaya
                • Crab Timbale with Spinach Sauce
                • Shrimp Creole
                • Snapper Vera Cruz
                • Tuna and Bean with Aioli
                • Eggplant and Tomato Gratin
                • Pipérade
                • Creamy Leek, Potato and Mushroom Stew with Blue Cheese
                • Vegetable Curry with Pepper and Cilantro Tadka
                • Cheesy Rice and Mushroom Casserole with Spinach
                • Vegetable Cobbler

                  Vegetables

                  • Cumin Beets
                  • Braised Beets with Sour Cream and Horseradish
                  • New Potato Curry
                  • Bakers' Potatoes
                  • Braised Carrots with Capers
                  • Turnip and Carrot Purée with Cumin
                  • Casserole of Turnips and Leeks with Blue Cheese
                  • Leeks à la Greque
                  • Peppery Red Onions
                  • Creamed Onions
                  • Sweet Potato and Onion Purée
                  • Spinach Soufflé with Horseradish Cream

                    Desserts

                    • Thai-Style Coconut Flan
                    • Delectable Apple-Cranberry Coconut Crisp
                    • Peach-Blueberry Cobbler
                    • Blueberry-Rhubarb Spoonbread
                    • Rhubarb Betty
                    • Apple Charlotte with Apricot-Brandy Sauce
                    • Bread Pudding with Raspberry Sauce
                    • Old-Fashioned Rice Pudding
                    • Lemony Banana Custard
                    • Crunchy Almond Crème Caramel
                    • Chocolate Mocha Custard
                    • Elizabeth Raffald's Orange Custard
                    • Maple Surprise
                    • Spiced Pears Baked in Red Wine
                    • Old-Fashioned Gingerbread
                    • Lemon Cheesecake
                    • Chocolacinno Cheesecake
                    • Apple Sponge Pudding
                    • Ginger Sponge Pudding
                    • Steamed Strawberry Pudding
                    • Rich Chocolate Pudding
                    • Pineapple Upside-Down Spice Cake

                      Index

Editorial Reviews

Breaks out of the usual soups/stews confinement of other Crock-Pot cookbooks ... There are enough temptingly tasty recipes here to keep those slow cookers plugged in 24 hours a day.