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Download Betty Crocker 20 Best Summer Slow Cooker Recipes by Betty Crocker Editors PDF

By Betty Crocker Editors

Utilize your slow-cooker year-round with this new recipe assortment from Betty Crocker that's chock-full of super-tasty and intriguing recipes for the slow-cooker enthusiast. Wow celebration visitors with highly spiced bird Nachos and Chile and Roasted Garlic pork Brisket Tacos, or test a scrumptious weeknight meal like Saucy Orange-Barbecued fowl or Barbecued Beans and varnish Sausage. Quell candy cravings with Bourbon Banana Bread. From delectable starters to crowd-pleasing cakes, this assortment has all of it.

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Extra info for Betty Crocker 20 Best Summer Slow Cooker Recipes

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Sometimes he adds roasted pecans, parsley, or dried tomatoes to this salad, and he might also replace the lemon juice and zest with orange or grapefruit. 3 medium beets, about 1½ pounds 1 tablespoon canola oil 1 clove garlic, sliced as thinly as possible 1 tablespoon lemon zest strips, 1" long by ½ mm wide 3 tablespoons fresh-squeezed lemon juice 6 tablespoons extra-virgin olive oil, preferably newly pressed 1 teaspoon honey Sea salt and pepper to taste Oil the beets with the canola oil and pierce them several times with a fork or knife.

Apples and red cabbage are a classic pairing for a good reason: The acid in the apples (boosted by some vinegar, if needed) helps keep the whole dish from turning an unpleasant purple, as red cabbage tends to do when cooked. At the market, look for tight, firm heads with some heft to them. Check the base of the heads for evidence that lots of outer leaves have been pulled off. Pulling off more than a few is one way to make an older cabbage look fresher and younger. indd 51 F39_Job:11-40031 Title:MBI-Minnesota Farmers Market Cookbook 11-AC70162 #175 Dtp:160 Page:51 11/25/13 10:04 AM Both Napa cabbage and bok choy are sometimes called Chinese cabbage, although they are very different things.

In fact, they set the timer for 23 minutes and figure on 1 minute to finish whatever else they’re doing and get across the kitchen to pull it out. It’s important to rinse the marinade off so that it doesn’t continue working on the meat. Papaya has enzymes in it that tenderize the meat, but don’t make the steak taste particularly fruity. Bison New York strip steak (about 4–6 ounces per diner) 1 papaya, peeled and deseeded In a blender, puree papaya, garlic, and soy sauce. With the motor running, slowly add canola oil.

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