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365 SLOW COMFORT FOODS – Easy Recipes for the Busy Kitchen


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Contact:Howard Walker
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Kingston – Books 15 – IMG_7302

Author: Mary B. Johnson

Publisher: Sterling Innovation

Illustrated in Color

Sterling Publishing: There's nothing like slow-cooked comfort food, from savory stews brimming with irresistible aromas to luscious desserts bursting with old-fashioned goodness. Serving any of the 365 easy and homey recipes is sure to keep family and friends coming back for more! Pull out your slow cooker or preheat your oven, and let the flavors of our traditional favorites, international classics, and new dishes develop to their fullest.

Over 200 recipes are listed, with their ingredients.  Including prep time, cooking time, and serving size.


WHILE WE ALL HAVE AN IDEA of what comfort food is, you might ask, “What exactly does “slow cooking’ mean?”  Slow Cooking is a simple, efficient method of food preparation using a slow cooker, a small appliance that became popular in yje 1970’s.  Now available in a range o models and sizes, this ingenious cooking appliance consists of a galzed ceramic container, an outer metal casing that contains an electrical heating system, and a tight fitting lid that seals in liquid and helps retain both heat and flavor.

Slow cooking is terrific for dishes that you would otherwise cook on a stove top, such as soups, stews, and chili’s.  Mini slow cookers are also great for making sauces, melting chocolate, or stewing individual pieces of fruit.  You can easily convert your favorite recipes from stove top to slow cooker with the following conversion information: 


15 – 30 minutes                                                            1 ½ - 2 ½ hours/ 4 – 8 hours

35- 45 minutes                                                             3-4 hours/ 6 -10 hours

50 minutes – 3 hours                                                     4-6 hours/8-16 hours

Remember, low heat is equal to approximately 200 degrees F and high heat to approximately 300 degrees F.  Cooking on the low setting generally takes twice the time of cooking on high.  Also note, when cooking at high altitudes (3,500 feet above sea level), add an additional 30 minutes for each hour specified by the recipe.

Slow cooking has stood the test of time because of its many advantages.  To begin with, this form of cooking is extremely convenient and a real time saver: Add your ingredients first thing in the morning, and your home cooked meal will be ready and waiting by the end of the day.  At the same time, this choice of method improves nutritional content: Since the food is cooked slowly at low temperatures, it retains essential vitamins and minerals.  A Slow cooker is also much more energy efficient – hence more economical – than a conventional oven; in fact, when working properly, your slow cooker should use about the same amount of electricity as a light bulb!   Finally, the food you prepare is just simply delicious, because slow cooking allows meats to become the most tender, vegetables to completely absorb stocks and spices, and flavors to generally develop to their fullest.

When using your slow cooker, here are some important tips to keep in mind.  You’ll get the best results when the cooker is filled to at least two-thirds its capacity.  On the other hand, do not add too much liquid, as the tight lid will prevent it from simmering down – in general, never add more than one cup of liquid unless you plan on making soup.  Also, once cooking has begun, do not lift the lid!  Each and every time the lid is removed, precious, heat and steam is lost, adding 30 minutes to overall cooking time.  Therefore, remember to stir your ingredients before turning on the heat, but do not use metal utensils, because they may damage the inside of the pot – instead, opt for rubber, plastic, or wood.

Regarding your ingredients: Fresh vegetables should be placed on the bottom of the cooker, because they take longer to cook, and meats layered on top.  Fresh vegetable like potatoes and carrots take the longest, while frozen vegetables take the least time so they can actually be pl aced on the top of the meat.  It is a good idea to brown meats and certain cuts of poultry before putting them in the cooker, because it significantly adds to the flavor, and no browning will occur in the cooker itself.  Dairy products like milk and sour cream tend to break down when slow cooked; to avoid curdling, try not to add the until the last hour.  Generally, pasta, or instant rice is not to be added until the last 30 minutes, but always check your recipe’s  individual instructions.

This collection offers and impressive array of 365 tempting recipes for homey comfort foods, perfect for entertaining and sure to keep you family and friends coming back for more.  About two-thirds of the recipes are slow-cooker recipes; the other third are pure comfort foods.  Recipes include hearty soups, stews, and chilis such as Seafood Gumbo, veal Stew with Tomatoes, and Turkey Sausage Chili, as well as tasty vegetables and sides like Balsamic Glazed Asparagus, Savory Corn Pudding, and Butternut Squash Gratin.  Meat, poultry, and fish recipes range from old favorites like Chicken Pot Pie and Beef Pot Roast to more adventurous dishes like Lamb Casserole with Dill and Feta and Braised Halibut with Fennel, Plus international recipes such as Moroccan Chicken and Lentils, Hungarian Goulash, and Teriyaki Pork Ribs.  To finish off your meal , you’ll even find a long list of irresistible desserts – Butterscotch Pudding, Coconut Custard Pie, Apple Brown Betty, and much more.  So preheat your oven or pull out your slow cooker and let’s get started.

Contents by Chapter


Chili and Soup…..10

Side Dishes…..70


Beef and Veal…..148


Lamb and Game…..272


Vegetables, Pasta and Eggs…..358




Metric Measurements…..480

Hardcover with jacket  479 pages  ISBN-13: 978-1-4027-4793-9

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