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For me, comfort food steamer evoke food - bowls of chili, stews, and much more. But the summer - during the heating of the kitchen with the oven or stove is a set - is the perfect place to put the crockpot on the counter and leave it at that moment.
Latest Cookbook Illustrated makes it even better by preparation time 200 recipes in 15 minutes. And who knew that the cooked shrimp into the pot is perfect, or you can have a chocolate cake in a short time, turn on the oven without turning the dial.
Some of the 200 tested recipes Relentless "Slow Cooking Revolution Volume 2: The Easy-Prep Edition" by the editors of America's Test Kitchen.
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RECIPES
SHRIMP garlic
Servings: 8 to 10; Cooking time; about 1 hour to
Delicate, fast and slow cooking pot shrimp may seem an impossible pair, but the slow, gentle heat of the slow cooker is really great for shrimp farming prompt without the fear of cooking. In this sense, we have decided to create a classic infused shrimp recipe shrimp with lots of garlic garlic rich flavor. We started cooking the sliced garlic and spices in oil for 30 minutes to soften the taste of raw garlic and bloom the flavors of the spices. Once the oil is seasoned enough, we shake in shrimp. The simple 20-minute poaching garlic oil for cooking was enough shrimp and season. Although we prefer the taste of smoked paprika in this recipe you can substitute paprika. Serve with crusty bread infusion for dipping in oil.
-3 / 4 cup extra virgin olive oil
-6 Garlic cloves, finely chopped
-1 Teaspoon smoked paprika
Salt and pepper
1/4 teaspoon red pepper flakes
-2 Pounds large shrimp (26-30 per pound), peeled and deveined
1 tablespoon chopped fresh parsley
For a slow cooker 3 1/2- 5/4: Combine the oil, garlic, paprika, 1 teaspoon salt, 1/4 teaspoon pepper and peppers in the slow cooker, cover and cook until flavors mixed - about 30 minutes on high . Add shrimp, cover and cook over high heat until opaque, about 40 minutes, stirring halfway through cooking.
For a 5 1/2- 7 qt slow cooker: Combine the oil, garlic, paprika, 1 teaspoon salt, 1/4 teaspoon pepper and chili powder in the slow cooker, cover and cook until the flavors are blended - about 30 minutes on. Add shrimp, cover and cook over high heat until opaque, about 20 minutes, stirring halfway through cooking.
Transfer the mixture boiled and oil on a plate of shrimp. Sprinkle with parsley and serve.
CHOCOLATE CAKE Flourless
Servings: 8; Cooking time: 1-2 hours on high
Why this recipe works: This decadent cake requires only a handful of ingredients and can be prepared in advance for a stylish finish without problems. Removing the sludge cake when I was just a little bleeding necessary because the cake and businesses continue to cook as it cools. You get a 6-inch springform pan for this recipe need. Click for tracking aluminum frame. Check the temperature of the cake after 1 hour of cooking and continue monitoring until it registers 140 degrees. To make beautiful slices, dip knife and wipe after each cut hot water.
-8 Ounces bittersweet or semisweet chocolate, chopped
-8 Tablespoons butter
2 tablespoons of ground coffee
-4 Large eggs
Sugar glass
Fill the pot 5 1/2-7 quartz, 1/2-inch with water (about 2 cups) and place rack with aluminum foil on the bottom. Grease a springform pan 6 inches and in line with parchment paper. Heat the chocolate in a large bowl with 50 percent power for 1 to 2 minutes; Stir, add the butter and continue to heat until melted, stirring every 30 seconds. Stir coffee and let the chocolate mixture to cool a little.
With electric mixer medium-low speed, beat eggs until foamy, about 1 minute. Increase the speed to medium-high and beat eggs until very thick and light yellow for 5-10 minutes. Fold a third of the egg whites into the chocolate mixture, staying up some strips. Repeat twice with the remaining egg, fold and continue folding the dough until no streaks.
Scrape fill the dough into the prepared pan and smooth the top. Set cake on a prepared network (see below), cover and cook until the cake registers 140 degrees, 1 to 2 hours on high.
Transfer cake to a wire rack. Spend a small knife around the cake; Gently tap the condensation with a paper towel. Cool in the pan to room temperature for about 1 hour. Cover with plastic wrap; Refrigerator cooled by at least 3 hours or up to 3 days.
About 30 minutes before serving small knife around the cake, then the mold wall. Slide a thin metal spatula between parchment and bottom of the pan to loosen, then slide cake on a plate. Sprinkle with icing sugar and serve.
Preparation Tip: Take a Bow Rack
To make a frame made of aluminum sheet pan to increase the water does not penetrate freely roll a piece of paper 24 by 12 inches and 1 inch cylinder. Then fold the pages into an oval ring measures 8 inches long and 5 cm wide to form. After adding water to the slow cooker, put the folder in the middle, then place the tray on top.
Source: "Cooking Slow Revolution Volume 2: The Easy-Prep Edition" by the editors of America's Test Kitchen, 2013, $ 26.95
The recipes in this section are not tested by the authors kitchen staff or food press, unless otherwise indicated.
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