Better Homes and Gardens Fast or Slow: Delicious Meals for Slow Cookers, Pressure Cookers, or Multi Cookers (Better Homes and Gardens Cooking)

Kitchen tools can make the difference between a home-cooked meal and takeout. For years, the savvy cook’s secret weapon has been the slow cooker, delivering fantastic meals after a day of simmering. Now the pressure cooker, updated and easy to use, has become another timely tool–dinner can be ready in 30 minutes. The collaboration between these two all-star appliances creates a must-have book for anyone who longs for a real dinner at the end of the day. Want beef stew and have time in the morning? Pop in your ingredients and enjoy a fully cooked dinner when you come home. Running late in the morning? No problem–make the same savory stew at the end of your day, in about 30 minutes. This is also the book for Instant Pot fans–choose your setting, and relax–dinner is done.

From the Publisher

Low-Country Shrimp Boil from Better Homes and Gardens Fast or Slow

Makes 12 servings.

Ingredients

· 2 cups bottled clam juice

· 1 cup water

· 1 cup chopped onion

· 3 cloves garlic, minced

· 2 Tablespoons seafood seasoning (Old Bay)

· 1 lb. small red potatoes (1- to 1 ½ -inch diameter), halved

· 12 to 16 oz. cooked kielbasa or other link sausage, cut into 2-inch pieces

· 4 ears fresh sweet corn, husks and silks removed, halved crosswise

· 1 ½ lb. fresh or frozen jumbo unpeeled shrimp (16 / 20 count), thawed

· 1 lemon

· Melted butter

· Lemon wedges

Fast 1-Minute Cook Time

In a 6-qt. electric or stove-top pressure cooker stir together the first five ingredients (through seasoning). Add potatoes, sausage, corn, and shrimp. Lock lid in place. Set an electric cooker on high pressure to cook 1 minute.

For a stove-top cooker, bring up to pressure over medium-high heat; remove from heat. For both models, release pressure quickly. Carefully open lid. Transfer potatoes, sausage, corn, and shrimp to a serving platter. Squeeze lemon over shrimp boil. Serve with melted butter and lemon wedges.

Slow 4-Hour High Cook Time

In a 6-qt. slow cooker stir together the first seven ingredients (through kielbasa).Cover and cook on high 3 hours or until potatoes are nearly tender. Add corn and shrimp; cook 1 hour more or until corn is tender and shrimp are opaque. Transfer potatoes, sausage, corn, and shrimp to a serving platter. Squeeze lemon over shrimp boil. Serve with melted butter and lemon wedges.

Nutrition

Per Serving- 400 cal., 25 g fat (11 g sat. fat), 194 mg chol., 1,098 mg sodium, 23 g carb., 3 g fiber, 5 g sugars, 25 g pro.

Publisher ‏ : ‎ Better Homes and Gardens Books (August 21, 2018)
Language ‏ : ‎ English
Paperback ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 1328918491
ISBN-13 ‏ : ‎ 978-1328918499
Item Weight ‏ : ‎ 1.7 pounds
Dimensions ‏ : ‎ 8 x 0.8 x 9 inches