Instructions: * To avoid breakage or cracking, never add cold water to a hot crockery insert. If you want to soak the hot hot immediately after the cooked food has been removed, add hot water to the hot insert.

* For best results, most manufacturers recommend that the slow cooker be half to three-quarters full.

* Keep perishable foods refrigerated until preparation and cooking time. If you opt to cup up vegetables or meats the night before youre planning to cook them, be sure to package each different item separately and store in the refrigerator.

* Purchase roasts and other large cuts of meat in a size and shape that will fit conveniently into your slow cooker. Otherwise, plan on trimming the meat to fit.

* To end up with the least amount of fat in finished slow cooker dishes, use lean meats and skinless poultry, well trimmed of fat.

* In general, avoid using completely frozen foods in the slow cooker. If necessary, thaw frozen ingredients in a microwave before adding to the cooker.

* To avoid heat loss, refrain from removing the lid during the first three-quarters of cooking time. If you peek often, an extension of the cooking time may be required. Remove the lid only to stir food or check for doneness.

* Use cooking times as guidelines. Pots vary; each one is not exactly the same, and fluctuations in power or voltage may occur. Generally, figure that 1 hour on high is about 2 hours on low. Some recipes should only be cooked on high or low, so follow directions carefully.

* Because they cook more slowly than meats, generally place fresh vegetables, such as carrots, potatoes, celery, and onions, in the bottom and around the sides of the slow cooker. Then place meats on top.

* For best flavor and texture, ground beef or ground turkey should usually be browned on top of stove before adding to the slow cooker. With few exceptions, its not necessary to brown other meats.

* To speed up the thickening of sauces with flour or cornstarch at the end of cooking, increase the heat to the high setting and cook from 15 to 45 minutes longer. Or drain the juices into a saucepan and bring to a boil on top of the stove or in a glass measure in a microwave, stirring until smooth and thickened.

* To avoid curdling dairy products, generally add milk, heavy cream, sour cream, or cheeses sometime during the last hour of cooking time. If heating cheeses for long periods, opt to use processed cheeses or cheese spreads, because they tolerate more heat.

* At high altitudes (more than 3500 feet), it may be necessary to increase the cooking times specified in your recipe.

* Flavors often become diluted with long slow cooking; so before serving any slow-cooker creation, taste and adjust the seasonings.

* Because colors fade with long, slow cooking, for eye appeal, dress up slow-cooker dishes with a garnish of chopped fresh parsley, cilantro or watercress, basil or other fresh herbs, sliced scallions, chopped tomatoes or red peppers, shredded carrots, shredded cheese, nonfat yogurt, sour cream, lemon or lime wedges, etc.

NOTES : -text

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.