Now that you’ve started using your crock pot slow cooker regularly, you’re probably wondering how you can adapt your traditional recipes to use in a crock pot. The ease of preparing a meal with a slow cooker has literally changed the lives of busy families. With the help of their slow cookers, families are eating healthier and consuming less greasy fast-food.
Here are some hints for adapting your favorite traditional recipes for crock pot cooking.
1.) Add vegetables like peas and broccoli to your recipe in the last 15 – 60 minutes. If you’re using frozen vegetables, remember to add them to your crock pot recipe during the last 30 minutes.
2.) Make sure to soak your dried beans so that they are completely softened before adding them to your recipe. If your recipe includes tomatoes, salt, or sugar, then your beans should definitely be soaked before cooking.
3.) If your recipe calls for pasta, any kind of seafood, milk or other dairy products, then only add them during the last 60 minutes of cooking, and cook pasta to just a bit tender before adding them to the cooker. Condensed cream soups are good alternatives to dairy products because they can withstand longer cooking times.
Sugary beverages have got themselves an awful name as not really being good for our health and well being. It is often regarded that sugary drinks absolutely are a critical reason for a number of health problems, such as obesity, diabetes, and even tooth decay. There is research that has shown that drinking just a can of cola may have negative influences on our bodies in a quite brief time frame. Studies have also suggested that in the USA, around 50% will take in at least one sweet drinks on any day with younger adults to be the most regular consumers of sweet beverages for example full strength cola. In every can of soda, you can find approximately 37 gms of additional sugar, that is around ten teaspoons. The World Health Organization advocates taking in a maximum of 6 tsp of extra sugar each day. Due to the amount of sweet beverages ingested and just how much sugar they contain as well as the risk that creates for health, then it’s easy to understand the wide ranging challenge with this.
Alaska is famous for its wild salmon. The flavor of Alaskan salmon depends upon fat content and the environment in which it matured. Alaska’s pure waters and the abundance of natural food give Alaska salmon unparalleled flavor.
Although salmon are caught in Alaska’s pristine waters year-round, fishing season in Anchorage and southcentral Alaska really heats up in late May, when the prized king salmon returns home to spawn in the area’s glacier-fed, freshwater streams.
The D vitamin is the only vitamin that is not obtained from foods that are consumed. Instead, vitamin D is actually obtained by sunlight on the skin. There has been a lot of media coverage about the dangers of getting too much sun but it is essential that the skin is exposed to sunlight to obtain the recommended daily allowance of the D vitamin. In reality, the amount of time that a person has to spend in the sun to receive a sufficient dose of the D vitamin is extremely small and just a few minutes a day will be sufficient and not have any adverse effects from the amount of ultra-violet light received.
Every spring, North Americans gear up their grill, stock up on the meat and prepare for many mouth-watering barbecues. But how much do we really know about the art of barbecuing? From the familiar pastime’s origins to surprising tips and tactics, this list will provide you with all the information you need to wow your friends at the next neighbourhood barbecue!
1) Barbecues originated in pig-pickin’s, feasts that were common in the Southern United States prior to the Civil War. Whole pigs were cooked and eaten by the crowd.
What’s your favorite birthday cake? For me, nothing beats cheesecake. In fact, I can’t imagine what the world was like before cheesecake was created!
Turns out, you’d have to search back pretty far to find a time when the Earth was cheesecake free. In fact, way back in 776 BC, long before the first Cheesecake Factory opened, the Greeks are said to have served cheesecake to the athletes at the first Olympic games. The Romans soon caught on and spread the divine taste of cheesecake throughout Europe. From there it was only a matter of time before European immigrants brought their cherished cheesecake recipes to America.