Slow Cooker_ The Best Cookbook Ever - Diane Phillips [192]
Tea “Smoked” Turkey Legs
thighs
Teriyaki Turkey Thighs
Turkey Braised in Tomato Sauce
U
Ultimate Creamed Corn
Ultimate Mashed Potatoes
Umbrian Lentil Soup, Nona’s
Umbrian Porchetta
V
Veal
chops
Veal Chops Braised in White Wine and Sage
Veal Chops Braised with Confetti Peppers
ground
Bolognese Sauce
Lasagna alla Bolognese
Meat Loaf Italiano with Chunky Tomato Sauce
shanks
Sage-Scented Veal and Sausage Stew
Veal Paprikash
Veal Shanks Osso Bucco-Style
Veal Stew with Forty Cloves of Garlic
shoulder
Sage-Scented Veal and Sausage Stew
Veal Paprikash
Veal Stew with Forty Cloves of Garlic
stock
Vegan Pasta Sauce
Vegetable oil
Vegetables. See also individual vegetables
Alphabet Beef Vegetable Soup
Braised Root Vegetables
frozen
Old-Fashioned Beef Brisket with Root Vegetables
Old-Fashioned Beef Stew with Vegetables
Raj Chicken Vegetable Soup
Take-Me-to-the Kasbah Chicken Vegetable Soup with Couscous
Totally Awesome Veggie Stock
Veggie Cassoulet
Vegetarian Confetti Split Pea Soup
Veggie Cassoulet
Veracruz-Style Fish Soup
Vietnamese Wings, Le Bambou
Vodka
Hot Bloody Mary Dip for Shrimp
Vodka Cream Sauce
W
Walnuts
Crock-Baked Apples
Maytag Blue and Walnut Dip with Apple Dippers
Spicy Crocked Nuts
Stewed Figs in Port Wine with Point Reyes Blue Cheese
Warm Clam Dip
Warm Cranberry Punch
Warm Mulled Cider
Wassail
Whiskey Sauce
White and Wild Rice Pilaf
White Bean and Rosemary Soup
White Chicken Chili
White Chocolate Mocha
White Wine Butter Sauce
Wild rice
Chicken and Triple Mushroom Casserole
Creamy Chicken and Wild Rice Soup
Fruited Wild Rice Pilaf
Pork Tenderloin Stuffed with Cranberry Wild Rice with Cranberry Sauce
White and Wild Rice Pilaf
Wine. See also Marsala; Port; Sherry
Apple Cranberry Compote
Artichoke-Stuffed Flank Steak with Red Wine Sauce
Beef in Barolo
Bellini Peach Jam
Braised Pork Loin with Riesling and Red Cabbage
Cabbage Braised with Riesling and Caraway
Corned Beef and Cabbage Braised in Riesling
Mulled Red Wine
Pork Tenderloin Stuffed with Cornbread Dressing with Red Wine Sauce
Red Wine and Beef Sauce
Red Wine-Marinated Sirloin
Red Wine Poached Pears with Stilton
Stuffed Turkey Breast Braised in Pinot Grigio
varieties of
Veal Chops Braised in White Wine and Sage
Wassail
White Wine Butter Sauce
Wine-Braised Artichokes
Zinfandel-Braised Leg of Lamb
Zinfandel-Braised Short Ribs
Wraps, Spicy Asian Braised Napa Cabbage
Y
Yams. See Sweet potatoes
Yellow Squash Crock Casserole
Yogurt
Curried Meatballs
Tandoori Chicken
Tandoori-Style Lamb
Z
Zinfandel. See Wine
Zucchini
Minestrone with Parmigiano-Reggiano
Ratatouille
Sopranos-Style Sausage Minestrone
Take-Me-to-the Kasbah Chicken Vegetable Soup with Couscous
Turkey Minestrone
Zucchini and Leek Frittata
Zucchini, Tomato, and Leek Gratin
Table of Equivalents
The exact equivalents in the following tables have been rounded for convenience.
LIQUID/DRY MEASURES
U.S. Metric
¼ teaspoon 1.25 milliliters
½ teaspoon 2.5 milliliters
1 teaspoon 5 milliliters
1 tablespoon (3 teaspoons) 15 milliliters
1 fluid ounce (2 tablespoons) 30 milliliters
¼ cup 60 milliliters
1/3 cup 80 milliliters
½ cup 120 milliliters
1 cup 240 milliliters
1 pint (2 cups) 480 milliliters
1 quart (4 cups, 32 ounces) 960 milliliters
1 gallon (4 quarts) 3.84 liters
1 ounce (by weight) 28 grams
1 pound 454 grams
2.2 pounds 1 kilogram
LENGTH
U.S. Metric
1/8 inch 3 millimeters
¼ inch 6 millimeters
½ inch 12 millimeters
1 inch 2.5 centimeters
OVEN TEMPERATURE
Fahrenheit Celsius Gas
250 120 ½
275 140 1
300 150 2
325 160 3
350 180 4
375 190 5
400 200 6
425 220 7
450 230 8
475 240 9
500 260 10
Copyright
Text copyright © 2009 by Diane Phillips.
Photographs copyright © 2009 by James Baigrie.
All rights reserved. No part of this book may be reproduced in any form without written