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Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking Paperback – October 13, 2009
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In December 2007, Stephanie O'Dea made a New Year's resolution: she'd use her slow cooker every single day for an entire year, and write about it on her very popular blog. The result: more than three million visitors, and more than 300 fabulous, easy-to-make, family-pleasing recipes, including: Breakfast RisottoVietnamese Roast ChickenTomatoes and Goat Cheese with Balsamic Cranberry SyrupFalafelPhilly CheesesteaksCrme Brulee
--and much more. Make It Fast, Cook It Slow is the perfect cookbook for easy, quick prep, inexpensive ingredients, and meals that taste like you spent hours at the stove.
- Print length464 pages
- LanguageEnglish
- PublisherHyperion
- Publication dateOctober 13, 2009
- Reading age18 years and up
- Dimensions8 x 8 inches
- ISBN-109781401310042
- ISBN-13978-1401310042
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Editorial Reviews
About the Author
Excerpt. © Reprinted by permission. All rights reserved.
MAKE IT Fast, COOK IT Slow
The BIG Book of Everyday SLOW CookingBy Stephanie O'DeaHYPERION
Copyright © 2009 Stephanie O'DeaAll right reserved.
ISBN: 978-1-4013-1004-2
Contents
INTRODUCTION...........................1BEVERAGES..............................6APPETIZERS.............................18BREAKFAST..............................42BAKING.................................62SIDE DISHES............................76BEANS..................................114PASTA & CASSEROLES.....................140SOUPS & STEWS..........................168SEAFOOD................................214POULTRY................................234MEATLESS MAINS.........................280MEAT...................................294TAKEOUT FAKE-OUT.......................348SNACKS & FONDUE........................382DESSERTS...............................400FUN STUFF..............................428ACKNOWLEDGMENTS........................441INDEX..................................445Chapter One
BEVERAGESServing hot beverages during a party, play group, or meeting is such a fun use for the slow cooker. Visitors will love lining up for their drinks, and the house smells marvelous while the beverage stays hot. When serving guests, provide a ladle and keep the slow cooker lid off with the pot turned to low. When the lid is off, the drink will not remain hot enough if on the warm setting.
CHAI TEA LATTE HOLIDAY PUNCH (NONALCOHOLIC) HOT BUTTERED RUM GINGERBREAD LATTE MULLED WINE PEPPERMINT HOT CHOCOLATE/ PEPPERMINT MOCHA PUMPKIN SPICE LATTE WASSAIL
CHAI TEA LATTE
serves 2 to 4
* * *
The Ingredients
4 cups milk 1/4 teaspoon ground cloves i/2 teaspoon ground ginger ] teaspoon vanilla extract 1 tablespoon sugar (I like baker's sugar because it dissolves nicely) 4 cinnamon sticks (or 2 teaspoons ground cinnamon) 4 cardamom pods 4 tea bags (black tea)
* * *
The Directions
Use a 4-quart slow cooker. Put milk into the stoneware, and stir in the spices, vanilla, and sugar. Float the cinnamon sticks, cardamom pods, and tea bags on top. Cover and cook on high for 2 hours, or until heated through.
The Verdict
Of the different hot beverages I've made in the slow cooker, this is my least favorite, but it's because I'm just not a fan of tea. My husband, Adam, and I joked that a shot of espresso would really liven it up. But! If you like tea, and are spending $4 for store-bought lattes a few times a week, you should give this a try. I've gotten quite a few nice e-mails about this tea. Apparently it tastes just like the "real" thing.
HOLIDAY PUNCH (NONALCOHOLIC) serves 6
* * *
The Ingredients
4 cups cranberry juice 4 cups pineapple juice 1/3 cup hot tamales candy 6 cinnamon sticks
* * *
The Directions
Use a 4-quart slow cooker. Combine the juices in the stoneware, and add the hot tamales. Cover and cook on high for 2 hours, or on low for 4 to 5 hours. Stir. The candy will pretty much dissolve, leaving just a hint of cinnamony flavor. Ladle the punch into mugs and garnish with a cinnamon stick if desired.
The Verdict
This is the easiest hot drink I have made in the slow cooker, and the kids liked it the most. They drank two mugs each after school, and another after dinner. I really liked it a lot, too, and had two servings while watching Oprah. Adam only got a taste; he should have come home earlier!
HOT BUTTERED RUM serves 5
* * *
The Ingredients
4 cups warm water 1 cup dark brown sugar, firmly packed 4 tablespoons (1/2 stick) butter pinch of salt (even if your butter is salted, go ahead and add it) 2 cinnamon sticks 3 whole cloves 1/4 teaspoon ground nutmeg, plus more for garnish (optional) TO ADD LATER shot or two of rum splash of eggnog ground cinnamon (optional)
* * *
The Directions
Use a 4-quart slow cooker. Add the water, brown sugar, butter, salt, cinnamon sticks, cloves, and nutmeg to the crock. Cover and cook on high for 1 to 2 hours, or until the butter has melted and the mixture is quite hot. Ladle into a mug with a shot or two of rum, and add a splash of eggnog. Garnish with a sprinkle more nutmeg and cinnamon, if you like.
The Verdict
We had this on Christmas Day, and it was delicious. My mother-in-law even liked this, and she usually doesn't drink alcohol. Keep in mind that if your eggnog is right from the fridge, it will make the butter harden in the mug if you acid too much (ask me how I know this ...). It would be better to take a bit out of the fridge and let it warm to room temperature while the butter and sugar cook in the crock. My sister-in-law was pregnant, and she enjoyed plain eggnog with the butter and brown sugar.
GINGERBREAD LATTE serves 2 to 4
* * *
The Ingredients
4 cups milk 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 2 teaspoons ground ginger 1/2 cup sugar 2 teaspoons vanilla extract 1/2 cup strong black coffee, or 1 freshly brewed shot of espresso, per serving Cinnamon sticks, whipped cream (garnish)
* * *
The Directions
Use a 2-quart slow cooker. Put the milk into the stoneware, and whisk in the dried spices, sugar, and vanilla. Don't add the coffee. Cover and cook on low for 3 hours, or high for 1 to 2 hours. The milk should be quite hot, but if your slow cooker tends to get hot enough to boil, keep an eye on it. Don't let the milk boil. Pour into hot coffee or espresso. Garnish with whipped cream, a sprinkle of nutmeg, and a cinnamon stick.
The Verdict
I think this might be my favorite coffee drink I've made. It really hit the spot on a cloudy day around 3:00 p.m. when I really, really wanted to climb into bed for a nap, but didn't have the time. After four or five sugar cookies and a latte, I was wide awake until 1:00 a.m. With any luck, you can have the same experience. The kids both had a cup of the warm milk mixture with whipped cream and were delighted. Adam didn't get to try any, but I did save my mug for him to smell-I'm thoughtful that way.
MULLED WINE serves 10
* * *
The Ingredients
2 (750 ml) bottles dry red wine (I used Cabernet Sauvignon) 1 cup freshly squeezed orange juice (about 3 oranges) 3/4 cup sugar 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 4 cinnamon sticks 4 whole cloves 2 more oranges (one to float on top, and one for garnish wedges)
* * *
The Directions
Use a 6-quart slow cooker. Pour the wine into the stoneware, and squeeze the oranges to get 1 cup of juice. I'm sure you could get away with using store-bought juice, but the pulp floating around is what's kind of neat about mulled wine; it's more rustic this way. Stir in the sugar and ground spices. Float the cinnamon sticks and whole cloves on top. Slice one of the oranges in rings and float on top. Cover and cook on high for 2 hours, or on low for 4 hours. You want the wine to get as hot as a traditional hot beverage. Ladle the wine into mugs, and serve with a fresh orange wedge. When serving, leave the lid off and the slow cooker on low.
The Verdict
I liked this a lot. An awful lot. Maybe even a bit too much. The guests I've served this to have all been equally impressed. I like that you can use cheap wine (the wine I've used is between $2 and $4 per bottle) and it still wows even the toughest wine snob.
PEPPERMINT HOT CHOCOLATE/ PEPPERMINT MOCHA serves 10 to 12
* * *
The Ingredients
FOR THE BASIC PEPPERMINT HOT CHOCOLATE 3 cups nonfat dry milk 1 cup confectioners' sugar 3/4 cup unsweetened cocoa powder 1/4 teaspoon kosher salt 1/2 cup milk chocolate syrup 1 to 2 teaspoons peppermint extract 7 cups water marshmallows and candy canes, for garnish FOR A "MOCHA" Pour the cooked hot chocolate over a shot of espresso or a half cup of very strong coffee. FOR AN "ADULT DRINK" Omit peppermint extract and pour the hot chocolate over a shot of peppermint Schnapps.
* * *
The Directions
Use a 4-quart slow cooker. Combine the dry ingredients in the stoneware and stir with a spoon. Squeeze in chocolate syrup, and add the peppermint extract. Add water a cup at a time, and stir well. The chocolate mixture will be bubbly and look powdery. It's okay-I promise it will cook together. Cover and cook on high for 2 to 3 hours, or until completely hot. Serve with marshmallows and candy canes. If guests serve themeselves, keep the pot on low with the lid off, and provide a ladle.
The Verdict
Very tasty. I tried it plain, and with a half cup of strong coffee. I did not try the Peppermint Schnapps version, but assume it would taste good (it was 10:00 a.m.). The kids thought that the 2 teaspoons of peppermint extract was too strong, but that 1 teaspoon was perfect. I recommend starting with 1 teaspoon, and adding 1/4 teaspoon at a time to taste.
PUMPKIN SPICE LATTE serves 2
* * *
The Ingredients
1/2 cup brewed espresso or 3/4 cup strong coffee 2 cups milk (I used 1 percent) 2 tablespoons canned pured pumpkin 1/2 teaspoon pumpkin pie spice or 1/4 teaspoon ground cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon nutmeg, and a teeny tiny pinch of ground ginger 2 tablespoons sugar 2 tablespoons vanilla extract whipped cream (optional garnish) 2 cinnamon sticks (optional garnish)
* * *
The Directions
Use a 2-quart slow cooker. Add coffee/espresso and milk to the stoneware. Whisk in pumpkin, spices, sugar, and vanilla. Cover and cook on high for 2 hours. Whisk again. Ladle into mugs, and garnish with whipped cream and additional cinnamon. You can add a cinnamon stick to be fancy.
The Verdict
This recipe really does taste like the real thing-except it doesn't leave a fluorescent orange stain when you dribble it down your sweater. I also learned that coffee-house pumpkin spice lattes may contain gluten, which is another reason to make them yourself!
WASSAIL serves 8
* * *
The Ingredients
2 quarts apple cider 1 cup pineapple juice 1/2 cup honey 3 cinnamon sticks 2 whole cloves 1 orange, cut into rings brandy (optional)
* * *
The Directions
Use a 4-quart slow cooker. This makes 9 cups of spiced punch. Put the cider, juice, honey, cinnamon, and cloves into the cooker. Wash the orange well, and cut off each end. Slice the rest into rings, and float on top of the punch. Cook on high for 2 hours, or on low for about 4 hours. You want the punch to be completely hot, and the flavor of the cloves and the cinnamon to have permeated the juices.
Ladle the punch into mugs. If you are going to add the brandy, put a shot into each mug, then top with the hot punch. If guests will be serving themselves, provide a ladle, and keep the slow cooker turned to low and the lid off.
The Verdict
Delicious and soothing. One of my kids had a sore throat, and she drank a lot (minus the brandy), and was happy with how it made her throat feel better. We drank our wassail out of mugs while we watched a Murder, She Wrote marathon on TV. I love Jessica Fletcher.
Chapter Two
APPETIZERSEntertaining with the slow cooker is such a breeze. I love having a few little cookers plugged in with a variety of dips for guests to sample while I'm finishing up the main meal. The variety of slow-cooked appetizers is extensive. You can make the old standby of Cream Cheese, Sausage, and Rotel Dip (page 28) for the big game, wow visitors with Tomatoes and Goat Cheese with a Cranberry Balsamic Syrup (page 39) at a fancy dinner party.
* * *
BACON AND CHEESE DIP BAKED BRIE BLACK BEAN AND GOAT CHEESE DIP BRIE WITH APRICOT TOPPING BRIE WITH PECANS AND CRANBERRIES BUFFALO CHICKEN DIP CHICKEN NACHOS CRAB DIP CREAM CHEESE, SAUSAGE, AND ROTEL DIP HOISIN CHICKEN WINGS HOT AND SPICY ARTICHOKE DIP JALAPEO POPPERS NOT-TOO-SPICY BEAN DIP ROASTED GARLIC SPINACH AND ARTICHOKE DIP SUN-DRIED TOMATO DIP SUPER DUPER GARLIC DIP SWEET AND SPICY CHICKEN WINGS TERIYAKI DRUMETTES TOMATOES AND GOAT CHEESE WITH CRANBERRY BALSAMIC SYRUP TURKEY MEATBALLS WITH CRANBERRY BARBECUE SAUCE WHITE BEAN AND PESTO SPREAD
BACON AND CHEESE DIP serves 4
* * *
The Ingredients
1/3 cup milk (I used soy milk) 1 teaspoon gluten-free Worcestershire sauce 2 slices American cheese 2 slices cheddar cheese 5 pieces cooked bacon, crumbled
* * *
The Directions
Use a 1-quart or smaller slow cooker. Add the milk to the crock, then add the Worcestershire sauce. Crumble in the cheese slices, and add the cooked bacon. Cover and cook for 1 hour. Stir to blend and serve with tortilla chips, bread cubes, or sliced vegetables.
The Verdict
We ate this at 9:15 a.m. on Mother's Day. I had just received the Little Dipper Crock-Pot as a gift from my mother-in-law, and was eager to test it out. Our dip had a great smoky flavor without being too greasy.
BAKED BRIE serves 8
* * *
The Ingredients
1 can refrigerated crescent rolls (If gluten-free, use the recipe listed on page 404 for crescent dough) 1 (16-ounce) wheel brie
* * *
The Directions
Use a 4-quart stow cooker, with an oven-safe dish inserted for easy brie removal. Roll out the chilled dough or crescent rolls on a cutting board. Don't tear apart the little crescent roll triangles. I didn't use an actual rolling pin, I just squished the dough down with a piece of plastic wrap. Place the wheel of brie in the center of the dough and fold the edges of the dough together. If you have enough dough to cover the top, go for it. I did not, and left a peek-hole. Put the wrapped brie into the oven safe dish, and insert into the stoneware. Cover and cook on high for 3 to 4 hours, with a toothpick wedged in the cover for just a bit of a vent. Your brie is done when the dough has browned on top, and begun to pull away from the sides of the dish.
BLACK BEAN AND GOAT CHEESE DIP serves 4
* * *
The Ingredients
1 cup refried black beans 1 tablespoon freshly squeezed lime juice 2 garlic cloves, chopped 1 teaspoon cayenne pepper 1 teaspoon ground cumin 2 tablespoons chopped cilantro leaves 3 to 5 slices goat cheese
* * *
The Directions
Use a 1-quart or smaller slow cooker. Put 1 cup of refried black beans into your cooker. Add the lime juice. Top with the garlic, cayenne, cumin, and cilantro. Stir. Add the goat cheese. Cover the cooker and plug it in. Cook the dip for 1 to 2 hours, or until the goat cheese has melted and the beans are warm and gooey. Serve with corn tortilla chips.
The Verdict
Very tasty. I was quite pleased with the kick the dip had, and loved how the goat cheese was creamy and mellow. The cilantro gave a "freshness" that I really appreciated-it didn't just taste like a canned bean dip. The kids scooped most of the goat cheese off the top, but did try enough of the black bean dip to declare it spicy.
BRIE WITH APRICOT TOPPING serves 6
* * *
The Ingredients
1 (16-ounce) round or wedge brie 1/2 cup chopped dried apricots 1 teaspoon balsamic vinegar 2 tablespoons brown sugar 2 tablespoons water 1/4 teaspoon dried rosemary 1/2 cup chopped walnuts
* * *
The Directions
Use a 2-quart slow cooker. If your brie has a really hard rind, cut the top part off and discard. Put into the stoneware. In a bowl, mix apricots, balsamic vinegar, brown sugar, water, and rosemary together. Spoon on top of the brie. Sprinkle with the walnuts. Cover and cook on low for 3 hours, or on high for 1 to 2 hours, checking after 1 hour. Serve with your favorite crackers or apple slices.
The Verdict
I couldn't wait to dig in, so I removed the stoneware from the base, wrapped it up in a beach towel, grabbed a sleeve of crackers, and plopped on the couch in front of the TV. When Adam or the kids got near, I snarled and batted them away with my arm. This couldn't possibly taste any better. The flavor is delicious, and the brie got so gooey and amazing-I think I just drooled a bit, remembering.
(Continues...)
Excerpted from MAKE IT Fast, COOK IT Slowby Stephanie O'Dea Copyright © 2009 by Stephanie O'Dea. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Product details
- ASIN : 1401310044
- Publisher : Hyperion; Original edition (October 13, 2009)
- Language : English
- Paperback : 464 pages
- ISBN-10 : 9781401310042
- ISBN-13 : 978-1401310042
- Reading age : 18 years and up
- Item Weight : 2.2 pounds
- Dimensions : 8 x 8 inches
- Best Sellers Rank: #691,531 in Books (See Top 100 in Books)
- #789 in Slow Cooker Recipes (Books)
- #810 in Gluten Free Recipes
- #2,671 in Quick & Easy Cooking (Books)
- Customer Reviews:
About the author
![Stephanie O'Dea](https://cdn.statically.io/img/m.media-amazon.com/images/S/amzn-author-media-prod/eidch75f9v9tct48lt8pnj5sah._SY600_.jpg)
Stephanie O'Dea is a New York Times best selling author, host of the Slow Living Podcast, and a mom of three.
She writes, coaches, teaches, and speaks about all things Slow Living. You can find her online at stephanieodea.com and ayearofslowcooking.com
You can reach her at steph@stephanieodea.com
In 2008, Stephanie made a New Year's resolution to use her crockpot slow cooker every day for a year and write about it online. This simple idea resulted in 10 books, a spot on the New York Times best-sellers list, and a job that she loves --
and one she can do at home, in her pajamas.
Stephanie has appeared on Good Morning America, The Rachael Ray Show, featured in Real Simple Magazine, Woman's World, and Oprah.com.
She is a contributing editor to Simply Gluten Free Magazine and is featured in the infomercial for the Ninja Cooking System. For a more comprehensive press listing, please visit her online home at stephanieodea.com.
Customer reviews
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Learn more how customers reviews work on AmazonCustomers say
Customers say the recipes are easy to follow and well-written. They appreciate the readily available ingredients and the fact that the book does not have all the frills of glossy pictures. Readers also find the content an excellent resource and appreciate the new ones as a refreshing touch. They say the book is well worth the price.
AI-generated from the text of customer reviews
Customers find the recipes in the book enjoyable and suitable for dessert with a little cream. They also say the book is great for bringing some variety to the everyday menu. Customers also mention that the rice pudding is very yummy while still warm.
"...(which tastes like a delicious rice pudding, suitable for dessert with a little cream or for breakfast with some cranberries and chopped..." Read more
"The recipes look easy and delicious (I haven’t tried many of them yet) but I would love to see more pictures to tempt me to choose those first." Read more
"...It was very yummy while still warm, I'm sure it will only get better as it sets...." Read more
"Easy Order, Quick Delivery, Good Price, Prime Member, Good Recipes" Read more
Customers find the writing style easy to follow, read, and simple. They say the recipes are honest, tasty, and great for beginners and advanced slow cookers. Readers also mention that the writing is funny and helpful.
"...I have NOT been disappointed yet.First, I love her writing, after many of the recipes, there is a verdict, how much she liked it, what..." Read more
"...earth witty comments in between recipes and realized these recipes are really very easy and take little effort!..." Read more
"This book has a lot of very easy, very good recipes that call for normal ingredients that you don't have to go running off to the gourmet shop to buy..." Read more
"...not quite as important as recipes that work, Mrs. O'Dea's writing is funny and helpful...." Read more
Customers find the recipes in the book easy to prepare and use readily available ingredients. They also say the book is great for special diets and anyone wanting creative slow cooking recipes. Readers also appreciate the simple, whole, and healthy ingredients.
"...The gluten- free recipes are easy to prepare, use readily available ingredients, and most conclude with O'Dea's "verdict"..." Read more
"This book has a lot of very easy, very good recipes that call for normal ingredients that you don't have to go running off to the gourmet shop to buy..." Read more
"...2. She uses mostly healthy ingredients and cooks from basic ingredients.3...." Read more
"...It was a pleasure to finally find a cook book that used more natural ingredients and kept things simple and fresh...." Read more
Customers find the book an excellent resource with easy directions and helpful comments. They also say it's practical, good for their family, and appreciated by busy moms. Readers also mention the new recipes are a refreshing touch.
"...book that used more natural ingredients and kept things simple and fresh...." Read more
"...I love the fact that the author is a mom and is extremely practical...." Read more
"...It's so practical -- never again stand in front of a hot stove to make carmelized onions! The author's commentary is charming as well...." Read more
"...In fact, I want her to adopt me! She is funny and gives helpful hints for most of her recipes-I wish I had bought her book first and saved money..." Read more
Customers find the book well worth the price.
"...I also appreciate that she kept the book inexpensive. It's just great!" Read more
"Easy Order, Quick Delivery, Good Price, Prime Member, Good Recipes" Read more
"...It is well worth the money to have a copy of this book in the kitchen...." Read more
"...Me! There is hope, even for retired people like me. Amazon's price is the best." Read more
Customers find the recipes in the book healthy and delicious.
"...Amazing recipes and healthy, trust me you won't be disappointed...." Read more
"...My health has improved to the point that my Doctor says I no longer have type 2 diabetes...." Read more
"...They have been a god-send to our busy household. Her fresh approach to healthy and delicious recipes has been a delight to explore with our whole..." Read more
"...Stephanie's recipes are easy, healthy, and delicious! I'm so excited to have so many of her great recipes in one book!" Read more
Customers find the book's description true, honest, and tasty. They also say the title is true.
"...Just honest, tasty meals." Read more
"An excellent collection of slow cooler recipes. Real, down to eath, and the several that i have tried, have all been great tasting and easy to fix...." Read more
"...The recipes we've tried have been fabulous, and true to the description. Who needs pictures when the directions and 'verdict' speak for themselves?..." Read more
"The title is true and I love this cookbook..." Read more
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First, I love her writing, after many of the recipes, there is a verdict, how much she liked it, what her kids thought, what they added, etc. I am tending to try her ones with a verdict section first. Her ingredients are items that are easily found already in your pantry in many cases, so there is no need to go on an extra trip to find something delicious to make. The crockpot is generally used over the weekend for me until I kind of get a feel for it. Somehow, I just don't like to leave anything cooking too long by itself...but that is just me. However, on a Saturday or Sunday, putting in my ingredients and forgetting them for several hours, with nary a need to stir, well, HEL-LO, I am all over that.
I have a 3 Qt. Crockpot, and first thing I noticed is that the recipes seem to be for 2, 4 or 6 Qt. Crocks. I wasn't sure if I could just split the recipe in half on the larger ones or if that would affect anything, but it seems to work out fine, so no worries there.
So far, I have tried the pumpkin lattes-tasty, basic chili (our favorite, and my first time making any type of chili), tortilla soup (spicy and delicious) and breakfast risotto (which tastes like a delicious rice pudding, suitable for dessert with a little cream or for breakfast with some cranberries and chopped nuts on top. I have already bought ingredients to try french onion soup, tamale pie and lasagna. I am completely hooked. I sit with my book cradled on my lap placing post-it tags on the pages and making recipe lists so I can try something new each week.
One of my resolutions this year is to try a new recipe each week, and with my new crock pot and Stephanie's book, I think I'll be able to keep this resolution.
Oh, and for those of you that want to go a little outside the box, you can flip to the end of the book where you get recipes for fun stuff, like crayons, soap, playdough, candles, salt dough creations, etc.
This is just a flat out, good book. Buy a copy, add your own flair where needed and write in the margins what worked for you.
What a great gift this would be for any slow cooker owner or along with a cooker for someone just starting out!
Not everyone in my family eats the food. My boy who has gluten/casein intolerance is also very very picky and sensory defensive when it comes to food so I have to accept that I will not find a cookbook to satisfy his limited tastes. I'm allergic to dairy and have been able to substitute dairy with great results whereever it is in the recipes. Everybody else has loved everything I've made from this book. I just made the Turkey Wild Rice Soup with our turkey carcass from Thanksgiving and it's amazing.
I guess I really don't understand the poor reviews of this book. Perhaps those people have a more sophisticated palette than I?? Or perhaps they are so used to processed convenience food that anything lacking a ton of salt will taste bland?? Not sure. In my opinion, if you're an adventurous cook, you can use these recipes as a springboard for modifications. That's been the best part. I may not be able to create a recipe from the ground up, but if I have a good base, I can doctor it up in endless ways. For example, our favorite way to eat Brown Sugar Chicken is over rice and broccoli. It's excellent! Because of our allergies, and because it's just the way I am, I have cooked most of our meals from scratch for many many years. This does not mean I am a slave to the kitchen. I'm a fan of Rachael Ray's 30 minute meals and just a basic fan of simple good food (I'm from MN so it's what we do best). The crock pot and this cookbook is a way for me to keep providing great homemade meals for my family even though our late afternoons/evenings can be hectic with all the kids' activities.
I especially don't understand the poor reviews given by people who say they followed Stephanie's blog. The blog should have served as a way to try the recipes for yourself before buying the book. I followed the blog too and if something looked good, I tried it, and had enough successes to know that the book would be worth it for me and my family. I also appreciate that she kept the book inexpensive. It's just great!
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