More About JUSTMYRECIPES
Recipes I've Shared:
From "Not Your Mother's Slow Cooker Cookbook"
by Beth Hensperger
From a Chinese cookbook I bought back in the 80's. This is the only recipe I made from the book.
Use a pressure cooker to make this soup In less than an hour even with dry beans. A piece of Parmigiano-Reggiano rind adds flavor and richness. Top each serving with fruity extra virgin olive oil.
From Southern Food: Serve these delicious turkey burritos with a little more cheese, chopped cilantro, and salsa, along with sour cream or guacamole. I used refried black beans in this recipe, but regular refried beans can be used.
Dried split peas often are soaked to speed cooking time, but that step is unnecessary when making the soup in a slow cooker.
Warming on a fall night, this one-pot meal provides both nourishing protein from lentils and antioxidants from superfood spinach.
Ingredient tip:
Masoor dal, a beautiful salmon-colored lentil, is skinned and split before purchase, so it cooks quickly and turns golden and soft when cooked. You can substitute brown or yellow lentils, though cooking time will increase a bit.
From America's Test Kitchen
The wheat berries will still retain a chewy texture once fully cooked
From Nutritional Weight and Wellness website
Makes 6 servings as a meal or 12 snack-sized portions
From: Cuisine at Home Publication
Be sure to use lean beef, like ground sirloin, to avoid a greasy sauce. If you have difficulty locating bulk sausage, the link variety works as well - just remember to remove the casing before browning the meat.
From: Cuisine at Home slow cooker publication
Boneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.
From: Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes!
by Phyllis Pellman Good
Tuscan Soup was a dinner recipe selection in the Cozi Family Dinner Club: http://www.cozi.com/live-simply/recipes/wa
rm-your-soul-tuscan-soup
From Martha Stewart: Pumpkin Custard is essentially crustless pumpkin pie made with evaporated milk.