Read Slow Cooker: The Best Cookbook Ever Online
Authors: Diane Phillips
Slow Cooker: The Best Cookbook Ever (65 page)
U
V
chops
Veal Chops Braised in White Wine and Sage
Veal Chops Braised with Confetti Peppers
ground
Meat Loaf Italiano with Chunky Tomato Sauce
shanks
Sage-Scented Veal and Sausage Stew
Veal Stew with Forty Cloves of Garlic
shoulder
Sage-Scented Veal and Sausage Stew
Veal Stew with Forty Cloves of Garlic
Vegetables.
See also individual vegetables
Old-Fashioned Beef Brisket with Root Vegetables
Old-Fashioned Beef Stew with Vegetables
Take-Me-to-the Kasbah Chicken Vegetable Soup with Couscous
Vegetarian Confetti Split Pea Soup
Vodka
Hot Bloody Mary Dip for Shrimp
W
Walnuts
Maytag Blue and Walnut Dip with Apple Dippers
Stewed Figs in Port Wine with Point Reyes Blue Cheese
Wild rice
Chicken and Triple Mushroom Casserole
Creamy Chicken and Wild Rice Soup
Pork Tenderloin Stuffed with Cranberry Wild Rice with Cranberry Sauce
Wine.
See also
Marsala; Port; Sherry
Artichoke-Stuffed Flank Steak with Red Wine Sauce
Braised Pork Loin with Riesling and Red Cabbage
Cabbage Braised with Riesling and Caraway
Corned Beef and Cabbage Braised in Riesling
Pork Tenderloin Stuffed with Cornbread Dressing with Red Wine Sauce
Red Wine Poached Pears with Stilton
Stuffed Turkey Breast Braised in Pinot Grigio
Veal Chops Braised in White Wine and Sage
Wraps, Spicy Asian Braised Napa Cabbage
Y
Yams.
See
Sweet potatoes
Yogurt
Z
Zinfandel.
See
Wine
Zucchini
Minestrone with Parmigiano-Reggiano
Sopranos-Style Sausage Minestrone
Take-Me-to-the Kasbah Chicken Vegetable Soup with Couscous
Zucchini, Tomato, and Leek Gratin
The exact equivalents in the following tables have been rounded for convenience.
| 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 |
| U.S. | Metric |
|---|---|
| 1 / 8 inch | 3 millimeters |
| ¼ inch | 6 millimeters |
| ½ inch | 12 millimeters |
| 1 inch | 2.5 centimeters |
| 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 |
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 permission from the publisher.
Library of Congress Cataloging-in-Publication Data available.
eISBN 978-1-4521-0297-9
Design and illustration by Rachel Pedersen, LyonStreet Design
Prop styling by Sara Slavin
Food styling by Randy Mon
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