Pillsbury Editors - Pillsbury Fast Slow Cooker Cookbook

Wiley Publishing, Inc., is not associated with any product or vendor mentioned in this book. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

For general information on our other products and services or for technical support, please contact our Customer Care Department within the United States at (800) 762-2974, outside the United States at (317) 572-3993 or fax (317) 572-4002. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. For more information about Wiley products, visit our web site at www.wiley.com. Library of Congress Cataloging-in-Publication Data: Pillsbury fast slow cooker cookbook / Pillsbury editors. cm. cm.

Includes index. ISBN 978-0-471-75310-0 (paper); 978-1-118-10919-9 (ebook); 978-1-118-10920-5 (ebook); 1. Electric cookery, Slow. I. Pillsbury Company. TX827.P554 2009 641.5884dc22 2008007356 Printed in China 10 9 8 7 6 5 4 3 2 Cover photo: General Mills: Pillsbury Kitchens: Editorial Director: Jeff Nowak Manager and Editor, Cookbooks: Lois Tlusty Food Editor: Lola Whalen Recipe Development and Testing: Pillsbury Kitchens Photography: Photography: General Mills Photography Studios and Image Library Photographer: Val Bourassa Food Stylists: Nancy Johnson, Sue Finley John Wiley & Sons, Inc.: Publisher: Natalie Chapman Executive Editor: Anne Ficklen Editor: Adam Kowit Production Editor: Alda Trabucchi Cover Design: Suzanne Sunwoo Art Director: Tai Blanche Interior Design and Layout: Holly Wittenberg and Erin Zeltner Photography Art Direction: Lynn Dolan Manufacturing Manager: Kevin Watt Welcome From the Pillsbury Kitchens Home of the Pillsbury Bake-Off Contest Fast slow cookingseems like an oxymoron? With Pillsbury Fast Slow Cooker Cookbook, you can have the best of both worlds.

Every recipe is fast to prep (15 minutes or less) and cooks slowly in your slow cooker. Hitting that snooze button may be more tempting in the morning than heading to the kitchen. But come on, rise and shine! It will be worth the extra 15 minutes to be greeted with the aroma of dinner cooking at the end of a busy day. Peek inside, and youll find a recipe for a family night dinner or a quiet evening meal with friends. Need a side dish to go with grilled chicken? Take your pick. Check out each Quick Tip for recipe serving ideas, ingredient substitutions and success hints.

Fast slow cooking is the only way to go! Warmly, The Pillsbury Editors secrets for slow cooking success Slow Cooker Tips A slow cooker is the answer for getting home-cooked meals on the table even on the busiest days. Use these sure-fire tips for preparing recipes successfully in your slow cooker. Size of the slow cooker is important so be sure to use the size that is called for in the recipe. Filling the slow cooker two-thirds to three-fourths full is ideal, but being half full will also work. Cleanup is easier if you coat the inside of the slow cooker with cooking spray before adding the food. Root vegetables, such as carrots and potatoes, should be cut into small pieces of equal size and placed on the bottom of the slow cooker.

Add meat, seasonings and other vegetables and liquid on top of the root vegetables. Tender vegetables, such as fresh mushrooms and zucchini, which require shorter cooking time, should be added at the end to retain color, texture and flavor. Prevent potatoes from darkening by covering them with a liquid in the slow cooker. Frozen foods, such as vegetables, should be thawed before adding them to the slow cooker unless they are added near the end of the cook time. Browning meats before placing them in a slow cooker is often recommended for better color, which can improve the flavor and appearance of the finished dish. However, it isnt necessary to brown meat before slow cooking, except for ground meats.

Trim excess fat from meats and poultry to reduce fat in the finished dish. If there is too much fat, skim it from the surface using a spoon or a slice of bread. Use dried leaf herbs instead of ground because they add more flavor during the long cooking time. Red pepper becomes stronger and bitter during long cooking times so use smaller amounts of ground red pepper (cayenne) and red pepper sauce. Taste the food before serving to determine whether more seasoning is needed. Save time in the morning by cutting up vegetables, such as carrots and onions, and refrigerate them overnight in a covered container or sealed food-storage plastic bag.

Cooked food can be held up to an hour on the Low setting without overcooking. Liquids dont evaporate during slow cooking so do not add extra liquid even if the ingredients may appear dry before cooking. It is best to follow the recipe. Lifting the lid releases the heat and increases cooking time by about 20 minutes. If your slow cooker is round, try spinning the glass lid during cooking to have moisture fall off so you can see inside. Cook times in ranges, such as 8 to 10 hours, will have different results.

After 8 hours of cooking, large pieces of meat can still usually be sliced, but after 10 hours, the meat will shred. Both will be tasty but the appearance will be different. Food Safety Counts Play it safe and check this list of food safety guidelines before you use your slow cooker. Dont cook frozen meat in the slow cooker because it takes too long to reach a safe temperature. Thaw meat and poultry in the refrigerator or in a microwave oven following the manufacturers directions. Cook and drain all ground meats before adding them to the slow cooker to destroy any bacteria that the meat may contain.