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 absolute best slow-cooker recipes with a mouthwatering photograph for each recipe during this cookbook! attempted & real recipes for soups & stews, mains, sandwiches, facets, appetizers or even truffles. relations favorites like pizza fondue, bbq pulled-pork fajitas, magic meatloaf, bird & noodles and triple chocolate cake.

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

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2 Add the onion, tomato and cucumber. Mix together. Enjoy now or refrigerate for later! Peeling and Dicing the Cucumber 1 Peel the skin off half of a smaller variety cucumber (such as a Japanese cucumber) or about one-quarter of an average-size slicing cucumber. Cut off the peeled part and keep the remaining unpeeled cucumber wrapped in plastic wrap, refrigerated up to 3 days, for use in other recipes. 2 Slice the peeled cucumber in half lengthwise. ) 3 Cut each cucumber half lengthwise into thin strips, about 1/4-inch (6-mm) wide.

Channa daal (skinned/split) When the tiny dark brown chickpea (kala channa), also known as “Bengal gram,” is skinned and split , a bright yellow lentil is revealed, which is called channa daal in Hindi. This lentil is tempered in oil to provide flavor and crunch to a dish, such as Tamarind Rice (page 82). This lentil is also ground into gram flour (besan) for use in breads and the batter to make Vegetable Fritters (page 61). Note: Channa daal is not the same as skinned and split yellow peas (field peas), which can be easily found in American stores, nor is it the same as skinned and split pigeon peas (toor daal), although all three varieties look similar.

You may notice that in many Indian restaurants, near the door, there is a bowl with fennel seeds mixed with sugar to sweeten and freshen your mouth. I use fennel seeds to flavor Tamarind Chutney (page 39). On my summer trips to India as a child, one of my maternal aunts, Kamlesh Aunty, would always put together little plastic baggies of fennel candy, which was fennel seeds coated in a brightly colored, hardened sugar coating. I loved to visit her because she would always have the baggies ready to hand out to all of us cousins.

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