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Cocina y Vinos
BHG Slow Cooker

BHG Slow Cooker

2019

'Tis the season to let your slow cooker do the work for you! Take the heat off of your oven and make it your go-to appliance for appetizers, soothing drinks, company-ready breakfast, and special stews. Then surprise guests with fresh baked bread, cinnamon rolls, sweet Thanksgiving pies, and delicious food gifts. The holidays have never been so easy with Better Homes and Gardens® Slow Cooker!

País:
United States
Idioma:
English
Editor:
Meredith Corporation
Periodicidad:
One-off
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4 min.
slow cooker basics

HOW A SLOW COOKER HEATS Well-balanced heat distribution results in the most even, consistent cooking. We recommend a cooker with an inner ceramic liner surrounded by heat coils that indirectly transfer heat to the food, especially if you want to bake breads or cakes. If you use a cooker with a removable bottom or a multicooker with a slow-cook function, use it only for braised dishes, soups, or stews. ABOUT THE MEAT Always thaw frozen meat and poultry before cooking. Frozen meat slows the cooking rate, so food temperature hovers in the food-safety danger zone for too long. Also, while it’s not necessary to brown meat before it goes into the slow cooker, if you have time, browning the meat in a skillet is worth it. The caramelization adds flavor and a golden…

3 min.
savory oatmeal bowls

CALIFORNIA-STYLE OATMEAL Prepare Basic Savory Oatmeal as directed, except add ½ tsp. ground cumin to cooker with the oats. Combine 4 roma tomatoes, seeded and chopped; 2 avocados, halved, pitted, peeled, and chopped; ¼ cup chopped fresh basil; 3 Tbsp. extra virgin olive oil; 1 tsp. lemon zest; and 3 Tbsp. lemon juice. Spoon mixture over each oatmeal serving. Top with sea salt flakes and cracked black pepper. PER SERVING 249 cal., 12 g fat (2 g sat. fat), 0 mg chol., 772 mg sodium, 30 g carb., 7 g fiber, 1 g sugars, 7 g pro. MEXI-SQUASH OATMEAL Prepare Basic Savory Oatmeal as directed, except add ½ tsp. ground cumin to cooker with the oats. In a large skillet cook 4 cups chopped butternut squash in 2 Tbsp. olive oil over medium, stirring…

9 min.
dump stir go!

CRUNCHY CHICKEN-CHILE CASSEROLE PREP 15 minutes SLOW COOK 4 hours (low) or 2 hours (high) STAND 5 minutes 1. Grease a 3½- or 4-qt. slow cooker. In a large bowl stir together cream cheese and salsa verde until combined. Stir in chicken, green chiles, onion, cilantro, garlic, and cumin. 2. Layer one-fourth of the tortilla chips in the bottom of prepared cooker. Top with one-third of the chicken mixture and ½ cup cheese. Repeat layers twice. 3. Cover; cook on low 4 hours or on high 2 hours, turning ceramic liner halfway through cooking, if possible. Remove ceramic liner from cooker, if possible. Top mixture with remaining cheese and chips. Let stand 5 minutes or until cheese melts. If desired, top servings with additional cilantro. Makes 6 servings (1 cup each). PER SERVING 558 cal.,…

9 min.
roasts + braises

PORK ROAST AND ROOT VEGGIES WITH QUICK APRICOT SAUCE PREP 20 minutes SLOW COOK 9 to 10 hours (low) or 4½ to 5 hours (high) 1 medium fennel bulb2 medium parsnips, peeled2 to 2½ lb. boneless pork shoulder roast2 tsp. paprika1 tsp. ground coriander½ tsp. salt½ tsp. black pepper1 Tbsp. vegetable oil3 medium carrots, peeled and cut crosswise into 2- to 3-inch pieces¾ cup water1 12-oz. jar apricot or peach preserves3 Tbsp. white balsamic vinegar1 Tbsp. snipped fresh sage 1. Trim stalks off fennel bulb. Reserve some feathery tops (fronds) for garnish. Cut a thin slice from base of bulb; cut bulb in half. Remove and discard core. Cut bulb into 1-inch wedges. Cut parsnips crosswise in half. Cut thick ends lengthwise in half. Cut all portions crosswise into 2-inch pieces. 2. Cut roast into…

8 min.
surprise! it’s a soup

CHEESEBURGER SOUP PREP 25 minutes SLOW COOK 10 to 11 hours (low) or 5 to 5½ hours (high) 1 lb. ground beef½ cup chopped onion2 cloves garlic, minced2 cups cubed, peeled russet potatoes½ cup coarsely shredded carrot¼ cup ketchup2 Tbsp. yellow mustard1 Tbsp. finely chopped fresh serrano chile peppers (tip, p. 46)¼ tsp. salt¼ tsp. black pepper2 14.5-oz. cans beef broth1 10.75-oz. can condensed cheddar cheese soup½ cup shredded or thinly sliced cheddar cheese (2 oz.)Dill pickle slices or spears (optional) 1. In a large skillet cook ground beef, onion, and garlic over medium-high until meat is browned. Drain off fat. 2. In a 4- to 5-qt. slow cooker combine meat mixture and next seven ingredients (through black pepper). Stir in broth and condensed soup. 3. Cover and cook on low 10 to 11 hours or…

12 min.
fast or slow appetizers

GREEK CHICKEN NACHOS WITH CREAMY TZATZIKI PREP 30 minutes PRESSURE COOK 15 minutes (high) SLOW COOK 6 to 7 hours (low) or 3 to 3½ hours (high) 2 to 2½ lb. bone-in chicken thighs, skinned1 red onion, thinly sliced2 Tbsp. lemon juice2 Tbsp. red wine vinegar2 Tbsp. olive oil6 cloves garlic, minced4 tsp. dried oregano, crushed1 tsp. salt1 8-oz. pkg. plain pita chips1 recipe Creamy Tzatziki½ cup chopped tomato PRESSURE-COOK Place the first eight ingredients (through salt) in a 4- to 6-qt. electric or stove-top pressure cooker. Lock lid in place. Set electric cooker on high pressure to cook 15 minutes. For stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady but not excessive pressure. Cook 15 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. SLOW-COOK…