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Six Ingredients or Less: Slow Cooker
GREAT RECIPES FOR TODAY'S BUSY LIFESTYLE! Instead of spending hours in the kitchen, it takes only a few minutes to assemble just six ingredients or less and you are on your way to a stress-free meal by letting the slow cooker do the work for you. Make dinner time with your family an occasion to look forward to by LEARNING HOW Prepare delicious recipes and stress-free meals. Get the maximum use out of your slow cooker. Use inexpensive cuts of meat to save money. Adapt your family's favorite recipes the easy way. 222 pages of over 400 recipes using just six ingredients or less. Including a section of our all time favorite non slow cooker recipes
224 pages, Paperback
First published August 1, 2002
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Displaying 1 - 2 of 2 reviews
January 10, 2019
In my opinion, this is not the best slow cooker book.
A couple of problems I found- the writer uses canned or packaged foods for a lot of the ingredients. Sure, things like noodles and rice are normal ingredients. But, honestly, I am not going to take "already cooked almost to death" canned green beans and put them in a slow cooker for 7-8 hours. Most canned vegetables are almost mush, who would even do this?
Carlean doesn't shy away from ingredients like process cheese and ketchup and makes liberal use of "cream of" soups. This isn't really the way I eat, but if you are a regular consumer of canned soups and packaged dinners it won't be much different. Other recipes are more reasonable, using things like sliced apples, but they seemed fewer. And she never met a vegetable she liked. She does like meat, rice and potatoes.
A few of the recipes make no sense to do in a slow cooker. Why would you glaze carrots or bake potatoes in a slow cooker? I guess if you don't actually have an oven the potatoes could be valuable, but you don't have a single burner?
I found some good recipes at the end in a chapter of breads to go with your meal. But these weren't slow cooker recipes, and I already have plenty of these.
On the whole, if you like shortcut cooking and use whatever it takes to get you there, you'll probably like this book. If you prefer mostly "real" ingredients and like vegetables besides potatoes, there isn't nearly as much here.
A couple of problems I found- the writer uses canned or packaged foods for a lot of the ingredients. Sure, things like noodles and rice are normal ingredients. But, honestly, I am not going to take "already cooked almost to death" canned green beans and put them in a slow cooker for 7-8 hours. Most canned vegetables are almost mush, who would even do this?
Carlean doesn't shy away from ingredients like process cheese and ketchup and makes liberal use of "cream of" soups. This isn't really the way I eat, but if you are a regular consumer of canned soups and packaged dinners it won't be much different. Other recipes are more reasonable, using things like sliced apples, but they seemed fewer. And she never met a vegetable she liked. She does like meat, rice and potatoes.
A few of the recipes make no sense to do in a slow cooker. Why would you glaze carrots or bake potatoes in a slow cooker? I guess if you don't actually have an oven the potatoes could be valuable, but you don't have a single burner?
I found some good recipes at the end in a chapter of breads to go with your meal. But these weren't slow cooker recipes, and I already have plenty of these.
On the whole, if you like shortcut cooking and use whatever it takes to get you there, you'll probably like this book. If you prefer mostly "real" ingredients and like vegetables besides potatoes, there isn't nearly as much here.
January 28, 2021
Nice easy recipes. Con: no pictures
Displaying 1 - 2 of 2 reviews