Fix-It and Forget-It New Cookbook by Phyllis Good [download free pdf books]


  • Full Title : Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes!
  • Autor: Phyllis Good
  • Print Length: 384 pages
  • Publisher: Good Books; Original edition
  • Publication Date: October 1, 2013
  • Language: English
  • ISBN-10: 1561488003
  • ISBN-13: 978-1561488001
  • Download File Format: epub

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Fix-It and Forget-It NEW Cookbook, with full-color photography throughout, offers 250 new and fully tested recipes to make in a slow cooker.

Fix-It and Forget-It is the series of cookbooks responsible for getting slow cookers out of cupboards and back onto kitchen counters, selling more than 11 million cookbooks since the series launched.

Now, after years of developing and testing hundreds of recipes, Stage 2 of the successful series has launched with Fix-It and Forget-It NEW Cookbook, in full color, by New York Times bestselling author, Phyllis Good.

Fix-It and Forget-It NEW Cookbook, with full-color photography throughout, offers 250 new and fully tested recipes to make in a slow cooker.

Slow Cooker Pizza, Barbecued Turkey Cutlets, Balsamic-Glazed Pork Ribs, Ginger Pot Roast, Pasta Vanessa, and Chiles Rellenos (among the Main Dishes).

Sweet Potato Pudding with Cardamom, Eggplant Creole, Rosemary Carrots, and Party Walnut Broccoli (among the Vegetables).

Cranberry Almond Bread, Festive Strawberry Loaf, Mexican-Style Cornbread, and Whole Wheat Oatmeal Bread (among the Breads).

Creamy Tomato Basil Soup, Corn and Shrimp Chowder, Curried Chicken Chowder, and Turkey Pumpkin Black-Bean Chili (among the Soups).

Omelet Camping Casserole, Creamy French Toast with Peaches, and Baked Oatmeal (among the Breakfasts and Brunches).

Salmon-Stuffed Mushrooms, Hot Wings Dip, Hot Buttered Lemonade, and Rosemary Walnuts (among the Appetizers, Snacks, and Beverages).

Chocolate Peanut Butter Cake, Mocha Bread Pudding, Slow Cooker Crème Brulee, and Pumpkin Pecan Pie (among the Sweets and Desserts).

Chicken, Beef, and Vegetable Stocks; Easy Ketchup; Homemade Yogurt; and Homemade Cream of Mushroom Soup (among the Everyday From-Scratch Basics).

Each recipe is easy to follow and requires a minimum of ingredients and equipment. Helpful Tips are included with many of the recipes.

Phyllis Good believes that slow cookers are helpful appliances for both beginner and experienced cooks alike. The recipes in the book that require very little prep time or skills are labeled “Quick and Easy.” (Those recipes even have their own Index!). The unmarked recipes are a little more complex, but they aren’t hard to prepare.

Fix-It and Forget-It NEW Cookbook is a big, full-color, useful cookbook, which, in addition to recipes, offers:

“Your Slow-Cooker Guidebook—Things You’ll Be Happier Knowing!”

Answers to “FAQs”, such as: Which slow cooker is best for me? How hot and fast does my slow cooker cook? How can I keep foods from overcooking?

Simple tricks for cooking more delicate foods in a slow cooker, such as pasta, chicken breasts, and fish.

Charts of safe cooking temperatures for meats, and approximate slow-cooker temperatures.

“Your slow cooker is capable of a lot more than you might have imagined,” Ms. Good emphasizes. “Remember, it works for you!”

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

 

From Booklist

*Starred Review* Fans of Good’s best-selling slow-cooker recipe books won’t be disappointed with her latest installment. Good provides plenty of practical tips about what she calls a near miracle appliance. For example, take time to get acquainted with a new slow cooker, fill it two-thirds full for best results, and try out recipes for the first time when at home for the day. And she dispels two big myths: that her beloved machine is a winter-time appliance and that it’s mainly just for beef stew. Fuggedaboutit. True, many of the 250 recipes are for main dishes made with chicken, turkey, pork, or beef. But she gives even more space to pasta, soups, quiches, appetizers, breakfasts, breads, and desserts. Why not wake up to steel-cut oatmeal that’s been slow cooking overnight? The slow cooker can even bake peach cobbler or a fudgy chocolate cake. Each recipe comes with a photo, some (such as mashed potatoes) get a quick and easy label, and several get a bonus tip from Good (such as cooking wine is wine with salt added). With good recipes and good vibes, the latest Fix-It and Forget-It cookbook is bound to be a best-seller. –Karen Springen

About the Author

     
     Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 11 million copies. Good is the author of the nationally acclaimed Fix-It and Forget-It slow-cooker cookbooks, several of which have appeared on the New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense. The series includes eight titles. The most recent are Fix-It and Forget-It Pink Cookbook, to benefit the Avon Foundation and Fix-It and Forget-It Diabetic Cookbook, Revised and Updated, with the American Diabetes Association. Good is also the author of the Fix-It and Enjoy-It series, a “cousin” series to the phenomenally successful Fix-It and Forget-It Cookbooks. Phyllis Pellman Good is Executive Editor at Good Books. (Good Books has published hundreds of titles by more than 135 authors.) She received her B.A. and M.A. in English from New York University. She and her husband, Merle, are the parents of two young-adult daughters. For a complete listing of books by Phyllis Pellman Good, as well as excerpts and reviews, visit www.Fix-ItandForget-It.com or www.GoodBooks.com.

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ervice usually comprises of eighteen pieces: six each of main, side and sweet plates. The sweet plate can double as a first-course plate if you wish, although it is perfectly acceptable to use an entirely different set of plates for the sweet course. It can be very attractive, unusual and a talking point to use a collection of mis-matched but similar-sized plates for the sweet course. For example, a range of blue and white china of various designs or perhaps plates decorated with a common theme, such as animals or flowers. Use your imagination and individuality.

You may also find it useful to invest in a breakfast service which contains larger cups, saucers and side plates for that special brunch or breakfast tray in bed.

This selection of particularly decorative yet stylish plates gives a good example of the designs available. From left to right: limited edition, Asprey, London; Red Derby Panel by Royal Crown Derby, made exclusively for Asprey, London; hand-painted Limoges, Asprey, London; Green Derby Panel by Royal Crown Derby; Constance by Bernardaud: Eugenie by Thomas Goode.

GLASSWARE

We all have an assorted collection of glassware, most of which can be utilized for pre-dinner drinks or at the table. However, it is essential to have some uniformity at the place settings on your table. It has often been said that ‘size isn’t important’ but in this instance it most definitely is. Traditionally, each drink should be served in a different style and different size of glass.

The essentials for a lunch or dinner party are a water glass and a wine glass (if you are serving red and white wine then you should have a different glass for each). Champagne should be served in a flute or champagne saucer or coupe. The flute is by far the most popular design because its shape helps maintain the champagne’s sparkle.

I prefer clear crystal glassware with very little design as this looks more stylish. I would particularly choose glasses that are ‘tulip’ in shape, more bulbous at the bottom and slightly narrower at the top. Glasses should never be filled more than two thirds full. Red wine glasses are only filled one third full, to allow the aroma and flavour of the wine to develop. It is a personal preference whether red wine or water should be served in the largest glass.

Water / red wine Water / red wine Red wine / water Champagne White wine Sherry Liqueur

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HISTORY OF CHAMPAGNE GLASSES

In the early eighteenth century, champagne was a sweet wine served in a wide shallow bowl which seems to have been invented in about 1840. The legend that the ‘coupe’ was copied from the bosom of Marie Antoinette, the unfortunate queen guillotined in 1793 during the French Revolution, may not be fanciful. Hugh Johnson in The Story of Wine (1989) notes that the SÈvres porcelain factory did take a cast of ‘the august model’ to create four rounded bowls, which were moulded on elaborate bases of three goats’ heads. These bizarre objects were placed on the Queen’s Dairy Temple at the Château de Rambouillet near Versailles. One still remains there today.

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BRANDY

Brandy is served in a ‘balloon’ glass which allows the brandy to breathe and reach room temperature more quickly: the larger the balloon, the quicker this will happen. I have served brandy in glasses as large as goldfish bowls – these are excellent for the brandy but they are a complete

nightmare to wash up afterwards!

The balloon should be cupped between both hands, and the brandy swirled gently around the glass before drinking. This will help you enjoy the beautiful aroma of this unique spirit as it warms and breathes. Port and Madeira can be served in a traditional sherry glass, or a smaller, tulip-shaped glass.

* * *

CUTLERY

A shortage of cutlery is probably the most common problem when entertaining. It is essential (but all too easy to forget) to check before your event that there are enough knives, forks and spoons available to accommodate each individual place setting. Remember that two sets of teaspoons will be needed if you are serving sorbets and coffee.

An ideal wedding present for anyone would be a canteen of cutlery, be it silver-plated or good-quality stainless steel. It will last a lifetime and will be invaluable for entertaining. Neither soup spoons nor fish knives and forks are fashionable these days, having been replaced in many homes with perfectly acceptable dessert spoons and smaller knives and forks. However if you have fish knives and soup spoons, by all means use them.

Fiddle Thread Raised Rattail Albany King’s Royal Louis XIV Ribbons + bows

TABLE DRESSING

If you want to entertain with style and impress your guests, it is important to dress the table correctly. A well-polished table or a tablecloth is perfectly acceptable for either dinner or lunch. Personally, I prefer a lunch table to be set with a cloth, and a dinner table to remain uncovered with a rich, smooth polished surface upon which the candlelight can be reflected. But there is no definitive ruling, so it’s up to your individual taste.

A standard table setting would consist of the following for each person:

A table mat

Cutlery for each course

A side plate and butter knife

Glasses for each wine served plus a glass for water

You will also need a cruet of salt, pepper and mustard, usually shared, and a butter dish (optional).

If you have guests who smoke, remember to provide ashtrays when coffee is served. Some guests may wish to smoke throughout the meal and this is entirely at the host’s discretion.

Forks are placed on the left-hand side of the place setting, and knives on the right. The spoon and fork for dessert may be placed either nearest the table mat or, alternatively, at the top of the place setting. Set the butter knife horizontally at the top of the side plate. The butter dish may be placed above the butter knife and the side plate.

A side plate should be placed on the left hand side of the place setting to use for bread and butter. (A roll should be broken in half and then into smaller pieces and buttered individually. Don’t be afraid of making crumbs.)

If salad is to be served, it can be placed directly on to the main-course plate if the main course is cold. If the meal is hot then a separate salad plate or bowl should be provided for each person. This should be placed at the top left-hand corner of the place setting. The traditional crescent salad plate would be placed between the main-course plate and the salad plate, curving inwards. Salad can then be transferred from this plate on to the main-course plate before eating.

Throughout our history, a dessert service has been presented after the sweet plate has been cleared from the table. A typical service consists of a plate (fine porcelain and highly decorative), a napkin (often lace or embroidered), a knife, fork and spoon and a small glass finger bowl containing water fragranced with lemon or rose petals. I have seen foreign dignitaries, ambassadors and Members of Parliament drink the water from the finger bowl, and even put their fruit, sugar and cream in it to create their own fruit soup! It can be quite alarming to be presented with a dessert service for the first time but the host sets an example to those in any doubt!

Apart from the place settings, it is important for your table to have a central element. At lunch, it might consist of a simple arrangement of flowers which could incorporate vegetables and fruits as well. Dinner, however, is a more formal meal; a beautiful floral arrangement of seasonal flowers and foliage would be appropriate for the middle of the table, perhaps flanked or surrounded by candelabra or candlesticks. Don’t make your arrangement too high – you want your guests to be able to see each other and converse across the table without being distracted by a ‘forest’ of flowers and candles.

NAPKINS

Although you can use any colour of napkin to suit your chosen colour theme, white will give you the most elegant appearance. There is no substitute for large, starched white linen napkins – they fold well and stand proud at any table setting. Although expensive, they will last for ever and will never go out of fashion – trust me.

Paper napkins are particularly suitable for a children’s party, picnic or casual buffet, but not appropriate for a lunch or dinner party.

The folded napkin should stand in the centre of each place setting. I avoid placing napkins on side plates unless the first course is already on the table when your guests sit down. I have chosen to illustrate two of the most classic and stylish folded napkin arrangements.

PRINCE OF WALES’ FEATHERS

‘Fleur de Lys’

1. Fold your square napkin into a triangle and bring the left-and right-hand corners towards the top corner.

2. Fold the resulting diamond in half, from bottom to top, and then fold towards you, in half again.

3. Turn the napkin over and once again bring the left-and right-hand corners together and tuck in.

4. Stand the napkin upright and peel down the two side folds.

5. Finally, peel down the top corner.

1.

2.

3.

4.

5.

SYDNEY OPERA HOUSE

‘Cock’s Comb’

1. Fold your square napkin into quarters, making sure that all four corners are together.

2. Fold the bottom corner into the top corner, turn the napkin over, then fold the left-and right-hand corners towards the centre.

3. Tuck the two loose flaps underneath.

4. Fold in half once again to make a ‘boat’ shape, then pull the four corners up for the ‘sails’.

5. Now you have a perfect Sydney Opera House or Cock’s Comb.

* * *

TABLE LINEN TIPS

• If you scorch a white cotton napkin, wet the mark with soapy water and leave it to dry in bright sunlight. Wash and iron it again, and the scorch will disappear.

• Freshly washed white linen can be hung overnight in a heavy frost to help restore the crisp whiteness, as if by magic!

* * *

1.

2.

3.

4.

5.

SEATING

You will already have an idea where you wish your guests to sit at the table, but here are a few basic guidelines you might like to consider. As a general rule, the most important guest should sit on the right of the host, and their partner should sit on the right side of the hostess. When appropriate, you should try to alternate men and women, otherwise a good starting point is for you to sit opposite your partner.

If you are entertaining more than six guests, a table plan is a good idea and avoids unnecessary confusion when your guests approach the table, or you can write place cards. At a smaller party, you can simply direct your guests to their seats.

* * *

PAUL’S THREE GOLDEN RULES OF SUCCESSFUL ENTERTAINING

1 RELAX

and have fun – after all, that’s what entertaining is all about!

2 RESIST

anything too adventurous, extravagant or expensive.

3 KEEP IT SIMPLE

because simplicity is often the most stylish principle.

* * *

CHOOSING A MENU

This is often the most difficult task, and you must give clear and careful thought to choosing your menu. Three courses are customary, although sorbets and water ices can be introduced to cleanse the palette between courses, and a fish course could be introduced if appropriate. However, it would be foolish to attempt anything too elaborate unless you are very experienced; by all means be adventurous, but don’t overstretch yourself.

Think about who you are inviting and what their tastes are. Spicy, hot food can be a culture shock for some people: for example, many people don’t like curries. You should also take into account anyone who is vegetarian, or who has food allergies or is on a special diet. Aim for a good balance of colours, textures and flavours; make the meal look pleasing to the eye. There is nothing more attractive than the simple elegance of a dish of freshly cooked baby carrots or new potatoes.

The first course or starter, a simple introduction to what will follow, could consist of cither soup, fruit, fish or a vegetable appetizer. This will be followed by the more substantial main course, usually meat-or fish-based and often served with a selection of vegetables or salad.

The sweet, or ‘pudding’ as it is know in the Royal Household, would be served next. Whereas hearty steamed puddings and pies served with custard would be offered at lunchtime, at dinner it is wiser to choose lighter dishes such as Pears in Port Wine with Cinnamon Ice Cream (see page 97). Cheese would follow. Although cheese and fruit should always be served at lunchtime, some people decide against serving cheese in the evening unless it is a rich cheese such as Stilton, accompanied by port.

SELECTING THE DRINKS

Once you have decided on your menu, you can choose which drinks are to be served, especially pre-dinner drinks and cocktails. For an outdoor summer event, there’s nothing more refreshing than a long, cool Pimm’s cocktail, as traditionally served at Royal Ascot, Wimbledon and Royal Garden Parties. Iced tea and coffee have also become strong summer favourites.

Other cocktails and aperitifs are usually served before a dinner party – for some specific ideas and recipes, see pages 140 – 141. Gin and tonic, whisky and sherry are customary pre-dinner drinks; the latter can also be served with consommé – a light clear soup – as a first course. Sherry and port served with ice are also becoming quite popular, while a light or sparkling wine is always an excellent choice to offer your guests.

Champagne can be rather expensive, but a cheaper sparkling white wine can be livened up by adding freshly squeezed orange juice to make a Buck’s Fizz, or try adding a dash of the blackcurrant liqueur. Cassis, to champagne to make a Kir Royale.

To accompany the meal itself, full-bodied clarets and red wines are served with rich meals, red meat and game, and fruity crisp white wines such as Moselle or Chardonnay to accompany lighter dishes such as fish or chicken. Vintage and good-quality red wine must be opened at least two hours before serving, decanted and allowed to breathe and reach room temperature. Beaujolais, white and rosÉ wines, sparkling wine and champagne should be served chilled. I have suggested a few wines to go with some recipes in this book, which you may find a useful reference.

Make sure there is plenty of iced mineral water available throughout the meal for your guests, and don’t forget to cater for those who don’t drink alcohol.

You may want to serve a dessert wine with the sweet course, and you should make sure that this is very cold. After the sweet, you may choose to serve port with cheese, biscuits and fruit. The port should be decanted and is traditionally passed clockwise around the table. Other liqueurs aren’t really necessary and bottles often sit untouched in cupboards until the next dinner party. If you want to offer something other than port, then brandy is the best alternative.

Coffee and tea are served at the end of the meal, and it is worth remembering that some people prefer decaffeinated or herbal teas – chamomile and peppermint are generally popular. The Princess preferred a brew of grated ginger root steeped in hot water, which has particular cleansing and detoxifying properties, and is good for settling the stomach.

WINE

There is much snobbery attached to wine, and most of us feel out of our depth when presented with a very long wine list or faced with endless rows of bottles in the local wine store. The main thing to bear in mind is that drinking wine should be an enjoyable and pleasurable pastime. Experienced wine-tasters often use terms like ‘bubble gum’, ‘biscuity’, nutty’ and even ‘petrolly’ when describing their favourite vintages, but please don’t be alarmed by these descriptive words. Be confident in your own taste and sample different wines, as this way you will learn what is most appealing to you and your palette.

As a general rule, wine should look clear. However, older wines especially red varieties may contain sediment and will need decanting before serving. One of the simplest ways to choose the right wine with the particular characteristics that you like is to look at the label and recognize the grape variety.

WHITE WINES

CHARDONNAY An easy variety of grape to grow and one which produces the most popular and fashionable of wines, Chardonnay grapes grow all round the world. Some familiar names might be White Burgundy, Chablis, Meursault and Montrachet. The latter is one of my favourite white wines, and one which is versatile enough to serve throughout a meal. It is often aged in oak barrels and has a distinctive dry, vanilla taste. Serve this crisp, clear wine to accompany richer fish and white meat dishes, or simply enjoy its unique qualities as a pre-dinner aperitif.

GEWÜRZTRAMINER I associate this grape with Germany as Gewiin in German means spice, although it is also produced in other countries. The German wine is bottled in tall, brown, slim bottles, and tastes full and fruity. It may be too fruity and sweet for those who prefer the drier Chardonnay. This wine would typically be served at lunches or with the first course at a dinner. Try serving it with the Rosemary Bread Cases with Fennel and Egg Fricassee recipe on page 122, or with the Victorian Dinner on pages 92.

MUSCADET The Muscadet grape lends its name to a classic wine which is grown almost exclusively in the Nantes region of the French Loire Valley. It is very dry, light and crisp with little ‘bouquet’, and it is drunk whilst young. Ideal to accompany plain fish and white meat dishes, or enjoy as an early evening refreshment.

MUSCAT This grape is grown throughout the wine regions of the world and is associated with sweet, sticky, rich after-dinner wines. It should be served as cold as possible to accompany puddings and sweets. The honeyed French Muscats of Beaumes de Venise are probably the most famous example. Perfect to serve with the Tipsy Ratafia Trifle on page 126, or the Pears in Port Wine with Cinnamon Ice Cream on page 97.

RIESLING This sweet wine is bottled similarly to Gewurztraminer. It has a musky aroma and a citrus aftertaste. Serve with plain fish and white meat dishes.

SAUVIGNON BLANC Generally produces a dry, crisp fruity wine with a sharp acidity. Famous examples include the group of French wines Sancerre and Pouilly-FumÉ. Ideal to serve with rich fish and white meat dishes. Try it with the Small Fishcakes with Lemon and Sorrel Sauce on pages 92 – 93.

RED WINES

CABERNET SAUVIGNON Most famous of all red grapes, grown worldwide. The wine produced is medium to full-bodied and inky red in colour. It is an excellent accompaniment to spiced rich red meats with sauces or gravy. The best clarets in the world are made from this grape and the wine is aged in oak barrels for 15 – 20 years. This gives a spicy, vanilla flavour to the wine, The aroma is unmistakably that of blackcurrants. Ideal with the Roast Beef on page 94.

MERLOT Famous in the Bordeaux region of France, well-known Merlot wines include St. Emilion and Pomerol. It is successfully grown in many other regions of the world as well. A wine-taster would describe this wine as having a chocolaty aftertaste, and a perfumed sweet aroma. Perfect served with the Roast Beef.

GAMAY An unfamiliar name perhaps, but a very well-known wine: Beaujolais Nouveau. Light, bubble-gum-flavoured wine which is drunk young. Try serving this chilled with the Crown Roast of Lamb on page 52.

PINOT NOIR This grape produces Red Burgundy, and is full bodied with an aroma of raspberries and strawberries. A perfect complement to most re

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