101 Slow-Cooker Recipes (101 Cookbook Collection) by Gooseberry Patch

By Gooseberry Patch

Library replica with DRM removed
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101 of our best possible slow-cooker recipes with a mouthwatering picture for each recipe during this cookbook! attempted & real recipes for soups & stews, mains, sandwiches, aspects, appetizers or even truffles. relatives favorites like pizza fondue, bbq pulled-pork fajitas, magic meatloaf, poultry & noodles and triple chocolate cake.

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Extra resources for 101 Slow-Cooker Recipes (101 Cookbook Collection)

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At a time until desired consistency is achieved. 2 Add remaining ½ cup walnuts, 2 Tbs. oats, and chocolate chips, and pulse several times to coarsely chop, while leaving plenty of texture. 3 Line cutting board with plastic wrap. Press dough into compact mound on wrap. Loosely wrap mound with plastic wrap, then use rolling pin to firmly flatten into a ½-inch-thick rectangle. Unwrap, and cut into bars or squares. PER BAR 312 CAL; 7 G PROT; 14 G TOTAL FAT (2 G SAT FAT); 46 G CARB; 0 MG CHOL; 59 MG SOD; 7 G FIBER; 35 G SUGARS CREDIT TK 2 cups Medjool dates 1 large lemon 1 Tbs.

Serve warm. com JUNE 2016 35 30 minutes FRITTATA By Stacy Adimando This Italian egg dish is so much more than just an omelet CREAMED CORN, CHARD, AND RED POTATO FRIT TATA WI TH JAL APE Ñ O S SERVES 8 | 30 MINUTES OR LESS Sweet corn and spicy jalapeños add Southwestern flavor to this spuds-and-greens skillet supper. 6 ¼ 2 ½ 1 1½ ½ 1 1½ large eggs cup plus 1 Tbs. half-and-half or low-fat milk Tbs. ), halved and sliced 1⁄8-inch thick cups yellow corn kernels, divided jalapeño chile, thinly sliced cup torn Swiss chard leaves 1 3 cup) oz.

Reduced-fat sour cream tsp. Dijon mustard hard-boiled egg, chopped Tbs. chopped fresh tarragon, plus 4 tarragon sprigs, for garnish thick green asparagus spears, bottom 2 inches trimmed 1 Whisk together oil, capers, shallot, parsley, lemon juice, sour cream, and mustard in small bowl. Fold in egg and tarragon, and season sauce with salt and pepper, if desired. 2 Bring large skillet of salted water to a boil. Add asparagus and cook 2 minutes, or until crisp-tender, depending on thickness. Transfer asparagus to baking sheet with tongs, and refrigerate to cool quickly.

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