Cover image for Delicious & dependable slow cooker recipes
Delicious & dependable slow cooker recipes
Finlayson, Judith.
Personal Author:
US edition.
Publication Information:
Toronto : R. Rose, [2002]

Physical Description:
256 pages : color illustrations ; 28 cm
General Note:
Includes index.

Format :


Call Number
Material Type
Home Location
Item Holds
TX827 .F553 2002 Adult Non-Fiction Non-Fiction Area-Oversize

On Order



Slow cookers have been rediscovered by a whole new generation of busy people. The reason is quite simple: imagine being able to throw some wholesome ingredients into a cooker, close the lid and come home to a hot, satisfying meal at the end of the day. A perfect mealtime solution! However, every memorable meal begins with innovative and creative recipes. In Delicious and Dependable Slow Cooker Recipes , you will discover mouthwatering recipes that allow you to create outstanding meals with a minimum of effort. This extensive collection of over 175 recipes contains a wide range of dishes from starters to soups, beef to seafood, and even desserts. Whether you're serving a weekday meal to your family or entertaining special guests, there's a recipe here to delight and satisfy everyone.

Here are just some of the delicious and dependable recipes you can enjoy: Spicy Artichoke Dip , Peppercorn Pâté , Creamy Corn Chowder , Mulligatawny Soup , Classic Beef Stew , Sauerbraten , Saucy Pork Chops with Cranberries , Chicken in Onion Buttermilk Gravy , Mussels in Lemongrass Tomato Broth , Turkey and Sausage Chili , Tomato Mushroom Lasagna , Cider Baked Beans , Hot Breakfast Cereals , Double Chocolate Raspberry Cheesecake , Apricot Almond Pudding .

over 175 recipes for everything from appetizers to desserts more than 50 full color photographs helpful pantry notes vegetarian recipes extensive tips and techniques for foolproof results make ahead ideas recipes for every occasion

Author Notes

Judith Finlayson is a journalist and author with a life-long love of cooking. She began her career writing feature food articles, reviewing restaurants and developing recipes for magazines. This is the second slow cooker book she has written which integrates a wide range of cooking influences into an eclectic collection of recipes. She is also the author of the bestselling The 150 Best Slow Cooker Recipes .

Reviews 1

Publisher's Weekly Review

Continuing on from her successful 150 Best Slow Cooker Recipes, Finlayson brings a new range of recipes to the same method of cooking. Starting with clear instructions for using the slow cooker as well as tips for success at doing so, she explains the different applications and benefits from this method of cooking. Despite adding the extra step of prebrowning meats and softening vegetables, she is quick to promote the ease of slow cookers. While many of the recipes have long ingredient lists, the methodology is straightforward, which makes this book perfect for any level of cooking expertise. Ranging from appetizers to desserts, the dishes are not limited to the traditional stews that formed most people's memories of slow cooker dishes when the equipment first hit the market in the 1970s. From the Creamy Beef Curry with its Indian spices to the Lamb Shanks Braised in Guinness with its mouthwatering sauce, several dishes have an international inspiration and flavor; others, as with Mom's Meat Loaf, show the best of America's home cooking. Helpfully, Finlayson includes sidebars and pantry notes as well as tips on how to vary many of the dishes. Clearly laid out and interspersed with mouthwatering color photos, the resulting volume is comprehensive in range and breadth and just may even encourage a new generation of slow cooker users. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved



Chicken 'n' Dumplings Serves 4 to 6 There is something quintessentially comforting about chicken and dumplings. Perhaps it is the familiar flavors in the simple chicken stew or the gentle blandness of the dumplings, which suggests a willingness to accommodate whatever comes their way. In any case, this is delicious family-style fare. 1 tbsp (15 mL) vegetable oil 3 lbs (1.5 kg) chicken pieces, skin on breast, skinless legs and thighs 2 medium onions, finely chopped 4 carrots, peeled and thinly sliced 4 stalks celery, peeled and thinly sliced 1 tsp (5 mL) dried tarragon or thyme leaves 1 tsp (5 mL) salt 1/2 tsp (2 mL) cracked black peppercorns 1/4 cup (50 mL) all-purpose flour 1 cup (250 mL) condensed chicken broth, undiluted 1/2 cup (125 mL) dry white wine or condensed chicken broth 1 cup (250 mL) green peas, thawed if frozen 1/2 cup (125 mL) whipping cream, optional Dumplings 1 1/4 cups (300 mL) sifted all-purpose flour 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) salt 1/4 cup (50 mL) finely chopped fresh parsley, optional 2 tbsp (25 mL) melted butter 3/4 cup (175 mL) warm milk In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown lightly on all sides. Transfer to slow cooker stoneware.Reduce heat to medium. Add onions, carrots and celery to pan and cook, stirring, until vegetables are softened. Add tarragon, salt and peppercorns and cook, stirring for 1 minute. Sprinkle flour over mixture, stir well and cook for 1 minute. Add chicken broth and wine and cook, stirring, until thickened.Pour mixture over chicken. Cover and cook on Low for 5 to 6 hours or on High for 3 hours, until juices run clear when chicken is pierce with a fork. Stir in peas and whipping cream, if using. Dumplings : Turn slow cooker heat to High . In a bowl, combine flour, baking powder, salt and parley, if using. Add butter and milk and stir just until moistened (lumps are fine). Drop dumpling dough, by spoonfuls, onto hot chicken. Cover and cook on High for 30 minutes or until a toothpick inserted in center of dumplings comes out clean. TIP: There are several steps you can take to ensure that your dumplings are as light and fluffly as possible. Preheat the slow cooker to High so the stew will be bubbling when you add the dumplings. Sift the flour before measuring and warm the milk before adding to the dry ingredients. Drop the batter directly onto pieces of chicken. If the batter is submerged in the liquid, the dumplings with be soggy. 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 vegetables. 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 slow cooker stoneware. Continue cooking as directed in Step 3. PANTRY NOTES Cracked Peppercorns I recommend the use of cracked peppercorns rather than ground pepper in many of my recipes because they release flavor slowly during the long cooking process. "Cracked pepper" can be purchased in the spice sections of supermarkets, but I like to make my own in a mortar with a pestle. A rolling pin or even a heavy can on its side will also break up the peppercorns for use in slow cooked dishes. If you prefer to use ground black pepper, use one-quarter to one-half the amount of cracked black peppercorns called for in the recipe. Excerpted from Delicious and Dependable Slow Cooker Recipes by Judith Finlayson All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Using Your Slow Cooker
Slow Cooker Tips
Dips, Starters and Snacks
Mushroom and Roasted Garlic Crostini
Chili con Queso
Black Bean and Salsa Dip
Ball Park Bean Dip
Spicy Artichoke Dip
Nippy Oyster and Bacon Dip
Cheese Loaves with Mushroom Tomato Sauce
Peppercorn Pâté
Country Terrine with Pistachios
Crab Supreme
Hot Roasted Nuts
Red Lentil and Carrot Soup with Coconut
Mediterranean Lentil Soup with Spinach
Santa Fe Sweet Potato Soup
Creamy Corn Chowder
Cumin-Flavored Black Bean Soup with Tomato
Tortilla Soup with Corn and Chillies
Mixed Mushroom Soup with Creamy Goat Cheese
Mulligatawny Soup
Versatile Garlic Soup
Kale with Smoked Sausage Soup
Mexican Chicken Soup
Beef and Barley Soup with Mushrooms
International Split Pea Soup
Beef and Veal
Best-Ever Meatballs in Tomato Sauce
Beef and Rigatoni Bake
Italian-Style Pot Roast with Polenta
Home-Style Pot Roast
Classic Beef Stew
Brisket of Beef in Tomato Onion Gravy
Brisket of Beef in Horseradish Gravy
Tamale Pie with Chili Cornmeal Crust
Creamy Beef Curry
Cuban-Style Flank Steak
Sussex-Style Steak with Mushrooms
Beef and Sausage Chili
Blue Plate Chili
Chunky Black Bean Chili
Polish Beef Stew with Sauerkraut and Sausage
Mexican Meat Loaf
Mom's Meat Loaf
Short Ribs in Chili Sauce
Short Ribs Braised in Spicy Black Bean Sauce
Veal Shanks with Lemon Sauce
Wine-Braised Veal with Rosemary
Mexican-Style Veal Stew
Pork and Lamb
Uptown Wieners and Beans
Pork and Black Bean Chili
Chili Verde
Pasta with Sausage and Lentils
Santa Fe-Style Ribs
Italian-Style Ribs with Polenta
Braised Pork with Mushrooms and Turnips
Saucy Pork Chops with Cranberries
Hot Pot Pork Chops
Mom's Smothered Pork Chops
Southwestern Shepherd's Pie
Sausage and Barley Jambalaya
Curried Lamb with Apricots
Irish Stew
Lamb Shanks Braised in Guinness
Braised Lamb Shanks with Luscious Legumes
Chicken with 40 Cloves of Garlic
Chicken and Barley
Spanish-Style Chicken with Rice
The Captain's Curry
Chicken in Onion Buttermilk Gravy
Chicken 'n' Dumplings
Curried Chicken with Spinach
Chicken and Chickpeas with Spinach
African-Style Braised Chicken in Peanut Sauce
Chicken Enchiladas in Tomatillo Sauce
Cheesy Jalapeño Chicken Loaf
Spicy Chicken Stew with Cornmeal Dumplings
Balsamic Braised Chicken with Olives
Pulled Turkey
Turkey Sloppy Joes
Turkey and Sausage Chili
Turkey in Puff Pastry
Best-Ever Turkey Breast
Fish and Seafood
Mussels in Lemongrass Tomato Broth
Savory Vegetable Stew with Chili-Crusted Halibut
Portuguese Sausage and Shellfish Stew
Florida Fish Chowder
Manhattan Clam Chowder
Snapper and Okra Curry
Halibut in Indian-Spiced Tomato Sauce
Poached Salmon
Salt Cod Cassoulet
Meatless Mains
Cannelloni with Tomato Eggplant Sauce
Tomato Mushroom Lasagna
Mushroom and Artichoke Lasagna
Mushrooms and Eggplant Florentine
Eggplant and Potato Curry
Cheesy White Chili with Cauliflower
Three-Bean Chili with Bulgar
Cider Baked Beans
Two-Bean Chili with Zucchini
Rice and Bean Casserole with Cheese and Chilies
Rigatoni and Cheese
Meatless Moussaka
Louisiana Ratatouille
Vegetables and Grains
Collard Greens in Tomato Sauce
Leek Loaf
New Orleans Braised Onions
Sweet Potato Barley Risotto
Leek and Barley Risotto
Hoppin' John
Grits 'n' Cheddar Cheese
Pot Likker Greens
Steamed Brown Bread
Carrots with Rice
Slow-Cooked Polenta
Hot Breakfast Cereals
Basic Beans
Red Beans and Rice
Rice Pudding with Cherries and Almonds
Maple Orange Pudding with Coconut
Bread Pudding in Caramel Sauce
Gingery Bread Pudding with Orange
Cranberry Pear Compote
Raspberry Custard Cake
Double Chocolate Raspberry Cheesecake
Warm Orange Pudding Cake
Sweet Potato Pecan Pie
Pumpkin Chocolate Marble Cheesecake
Cranberry Baked Apples
Just Peachy Gingerbread Upside-Down Cake
Cranberry Apricot Upside-Down Cake
Blueberry Semolina Cake with Maple Syrup
Meredith's Molten Blondies
Italian-Style Cornmeal Cake with Orange
Chocolate Flan with Toasted Almonds
Rich Chocolate Cake
Apricot Almond Pudding
Cranberry-Red Currant Crumb Pudding
Apple Cranberry Upside-Down Cobbler